Khichuri Recipe in Rice Cooker

Khichuri is a traditional recipe of India, Bangladesh, Pakistan and Nepal.

Its a combination of rice and lentils and very yummy with fish or egg or meat. To make it in rice cooker is very easy and simple.

Ingredients:

1.Basmoti Rice: 2-3 pot
2. Lentils/Dal: 1-2 pot
3. Ginger and garlic paste: 2 tablespoon
4. Chopped onion: 2 big size
5. Oil: 3 tablespoon
6. Fried onion: 2-3 tablespoon
7. Cloves: 4-5pc
8. Cardamon: 4-5pc
9.Cinnamon: 4-5pc
10. Turmeric powder: 1/2t/s
11. Chilli powder: 2t/s
12. Cumin powder: 2-3 t/s
13. Chopped tomato: 2

Process:  

Wash rice and lentils together thoroughly. Now put all the ingredients together in rice cooker. Now put warm water in rice cooker so that all ingredients can cover fully in water and then put again some hot water which can cover 1/2 inch of all ingredients. 
Now that's all, turn on the rice cooker and relax.
after 10 mints check the cooker if it will soak more water then just put little hot water again.

When the khichuri will done then automatic the cooker goes off. 

And now put the fried onion and little bit of cumin powder in the khichuri and enjoy with egg fry, fish or meat.

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Messed dry fish (চেপা শুটকি ভরতা)

Dry fish mess is very easy and famous recipe in Bangladesh and Some parts of India, Nepal and china.
My favorite dish is this .. this is very hot...and can be served with rice.

Ingredients:
1. Dry fish - 5-6 pc
2. Onion - 1-2 big sized
3. Garlic - 4-5 cloves
4. Dry red chilli - 4-5pc
5. Green chilli - 3-4pc
6. Oil - 2 tablespoon
7. Salt - as needed

Process:
First we need to clean dry fish properly. Then hot oil in a pan and put all chopped onion, garlic gloves, red chillies and dry fish together with salt. Try to fry them until they're little brown , please don't fry too much. Now put all items in blender and blend them properly until all things are messed perfectly.

Thats it..!! our hot and spicy dry fish mess (চেপা শুটকি ভরতা) is ready...now serve with rice..:)

Ruhi Fish Curry(Vuna)

Ingredients: 

Ruhi Fish Curry

Ruhi Fish - 8 pc
Onion paste and slice - 3/4pc
Garlic paste - 2ts
Cumin powder - 2ts
Turmeric powder - 1/2ts
Chilli powder - 2ts
Green chilli - 3/4pc
Tomato - 3-4pc
Oil - as needed
Salt - as needed
Hot water - as needed

Process:

1. Clean fish properly with water and then mix lemon juice on fish so that smell can go away.
2. Fry fishes properly with turmeric and chilli powder and salt.
3. Heat oil in a pan and then leave all onion paste and slice on it and cook them until they become brown.
4. When onions become brown put garlic paste, turmeric,cumin and chilli powder and tomato pieces on it and cook them properly until oil comes up.
5. Try to melt tomatoes so nicely. 
6. When oil comes up and tomatoes melt nicely then put some hot water according your taste with fried fishes.
7. Cook 5-6 mints and put some green chilli on it.

Now your yummy gravy ruhi curry is ready..:)) This is a bengali/indian dish and you can have it with rice and chapati.

Hope you will enjoy my dishes..

** If you like my recipe please follow my blog for new recipes. Thank you.

Fish with Orange Juice (Bengali koi fish)

Ingredients:

Koi with orange juice

Koi fish - 7-8 pc
Onion paste - 3-4 tablespoon
Garlic paste - 2-3 ts
Turmeric powder - For fish fry
Chilli powder - 2-3ts
Cumin powder - 2-3ts
Oil - as needed
Hot water - as needed
Orange - 1
Green chilli - 3-4pc
Coriander leave - few
Salt- as needed

Process:

1, Clean your fishes properly with lemon juice so that the smell can leave from fishes.
2. Mix turmeric powder and salt with fish and fry properly until they become red. 
3. Now heat oil and put onion paste on it and let them become red.
4. When onion paste become red put garlic paste, chilli powder and cumin powder on it and 
 cook the gravy until the oil comes up.
5. When oil come up then add fishes and cook them 5-6 mints.
6.Now add some hot water according your taste and cook them a while.
7. When water become low then add orange juice and green chilli on the gravy and cook them 3-4 mints.
Thats All..!!! Your gravy orange koi curry is ready..:D If you want add some coriander leave on it.

Enjoy with hot rice. I hope you will like this recipe. This is specially Bengali recipe. 

** If you like my recipe please follow my blog for new recipes. Thank you.

Fruit Custard

Ingredients:

Fruit custard

whole Milk-1 litre
Double cream - 500gram
Custard powder - 3/4 table spoon
Sugar - as needed
Icecream - 2/3 ts
Fruits - as you like here I used banana, apple, grapes, orange, berries.

Process:

1. Seperate few amount of milk aside and then boil whole milk with sugar max 5-6 mints.
2. Now mix custard powder with the separated milk and mix it with the boiled milk and then continuously mixing with spoon so that it will not burn.
3. Now mix the double cream with this mixture and then mix it around 5-6 mints.
4. When the mixture looks thick then off the oven and your custard milk is ready.
5. Now cut all the fruits in a same shape and then mix it with the milk.
6. Now give time to make the custard cold.
For more taste you can add ice-cream. 

Enjoy the yummy custard as a desert for any occasion.


** If you like my recipe please follow my blog for new recipes. Thank you.

Beef Vuna/Curry Recipe

Ingredients:

Beef Vuna

Beef - 2 kgs
Yogurt - 3 table spoon
Garlic Paste - 2 table spoon
Ginger Paste - 3/4 Table spoon
Onion paste/slice - 4-5 Onions
Turmeric powder - 1t/s
Extra hot chilli powder - 3-4 t/s
Cloves - 5-6ps
Cinnamon - 3-4ps
Cardamon seed - 4-5ps
Ground Cumin powder - 2-3 tea spoon
Bay leave- 2-3
Coriander powder - 1t/s
Oil - as needed
Sugar - as needed
Hot water - needed

Process:

1. Mix yogurt and meat and keep this mixture for 2-3 hours or more.
2. Heat pan and give 2 table spoon oil on it and make oil hot. When the oil will hot enough then put onion slices or onion paste on it and fry until they become red.
3.Then mix all spices and salt and cook them properly until the oil comes up. If the mixture is too dry then add some hot water on it so that the spices will not burn.
4. When the oil will come up then add the marinated beef on it and mix it very carefully so that all meat can mix with spices and then cover the pan for cooking until the oil comes up.( If you feel then add some hot water on it so that it will not burn under the pan).
5.After few mints uncover the pan and mix all meat once again and then cover again by putting some hot water on it.
Normally beef curry takes 1 hour to cook if the meat is good and easily tenders. 
6. When meats become soft and oil comes up then add hot water as much as you want and uncover the pan with high heat.
7. When the water and spices cooked enough as you want then taste the salt and off the oven and your beef vuna is ready.
*How much water you will add that totally depends on you.

Put some ground cumin on the cooked curry for extra flavor.
Enjoy this tasty curry with plain rice or paratha.

** If you like my recipe please follow my blog for new recipes. Thank you.

Chicken Roast Recipe (Bengali Style)

Ingredients: 

Chicken Roast

Big chicken pieces - 4
Onion pieces - 6-7ps
Garlic paste - 2t/s
Ginger paste - 3t/s
Cloves - 5-6ps
Cinnamon - 3-4ps
Cardamon seed - 4-5ps
Cumin powder - 2-3 tea spoon
Green curry leave- 2-3
Chestnut paste - 5-7 table spoon
Yogurt - 4-5cups
Turmeric powder - little bit
Hot water - as needed
Salt - as needed
oil - as needed

Process:

1. Cut chicken in big pieces and clean properly . 
2. Fry chicken pieces with little bit of salt and turmeric powder and side apart.
3. Fry onion slides in oil until they become red with salt on it.
4. When onions turn red then put all species except the chestnut paste and then cook them properly. If necessary then add some hot water on it and make the grave thick.
5. Now add the chestnut paste and yugurt on it and cook a while.
6. After 5-6 mints add the chicken pieces on the gravy and cook until the gravy goes inside chickens. 
7. When  oil comes up from the gravy then stop the cooker and its done now.

Enjoy the yummiest chicken roast with polao or fried rice. 

** If you like my recipe please follow my blog for new recipes. Thank you.