Khichuri Bhog

December 11, 2014 Kalyan Panja 0 Comments

Khichdi made mostly religious festivals, finds favor in every home any time. The crunchiness of roasted peanuts complements. It is a tasty dish, where the aroma of the spices is mixed with the smoky flavor of the rice with perfect balance. I do not like to serve for breakfast, as it would be a must, but I'd recommend it for lunch a little exotic or for a Indian dinner as an alternative to the classic fried rice.

First you cook the rice in boiling water for 30 minutes. Meanwhile, put the oil and bay leaf in a saucepan with the milk and simmer for about 5 minutes. At this point let cool, In a large frying pan, melt a knob of butter and fry the onion in the butter soften at low heat. Add the curry and ginger in a pan and mix with a tablespoon of milk. Pour into pan also rice and mix well, then add the parsley and coriander also chopped with a knife. Ultimately add peas and freshly blanched coconut and cook for another 30 minutes.

The Khichuri Bhog is a must during all Bengali Pujas. After the conclusion of the Puja, the Khichuri is distributed among all devotees.

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