Kojagori Purnima is observed on the full moon night of the month of Aswin and Lakshmi Puja or the Vrata is mostly performed by the women of the household in a very calm, quiet and peaceful surroundings. It is a custom to light up every corner of the house with diyas (earthen lamps) and perform the puja to seek Her blessings on this auspicious night.
Also Kojagori Lakshmi Puja is not complete without the variety of offerings for the Goddess and when we talk about Bhog or sacred offerings, how can we forget Bhog er Khichuri.
The Goddess is pampered with an array of delicious, mouth-watering food amongst which Khichuri takes the most important place. She is also offered with a variety of homemade sweets and other delicacies. Rice, lentils (pulses) and variety of vegetables are the most significant offerings to the Goddess and so Khichuri, popularly known as Bhog er Khichuri (Khichuri prepared for offering), is prepared as an auspicious ritual. Apart from these, different kinds of homemade sweets and fruits are also put together for the puja.
So today I am giving you a very easy and most wanted recipe for Bhog er Khichuri, which is a complete vegetarian preparation made from rice and moong dal along with few vegetables and spices. The variety of rice used in Bengali Khichuri is what makes it different and special. Gobindobhog Rice, a scented short-grained variety, is the most important ingredient for this delicious meal. Bhog or offering is known to be a sacred meal for God and Goddess and distributed amongst the devotees after puja is over. Bengali Bhog er Khichuri is a one-pot meal served with 5 types Bhaja or fries as well as Chutney, Papad and Payesh.
Bhog er Khichuri
Ingredients:
Gobindobhog Rice (or Basmati, in case it is not available): 1 cup/250 gms
Moong dal : 1 cup/250 gms
Cauliflower: 10-12 medium size florets
Potato: 7-8 chunks (or as per preference)
Green peas: 1\2 cup
Tomatoes: 1\2 cup roughly chopped
Ginger paste: 1\2 tsp
Turmeric powder: 2 tsp
Red chili powder: 2 tsp
Whole Garam Masala (cardamom, cloves, cinnamon): as per preference
Bay leaves: 1-2
Dry Red Chilies: 2
Salt: as per taste
Sugar: as per preference
Ghee: 2 tbsp or as much as you want
Oil: 2 tbsp
Procedure:
1. Wash and rinse rice and leave to dry
2. Dry roast moong dal on medium heat for 5 minutes, make sure to stir continuously to prevent it from burning. Roast till it turns light brown and nice aroma comes off. Transfer dal in a large bowl and wash.
3. Heat oil in a deep bottom pan or wok and fry the potato chunks till they turn golden brown. After setting them aside fry the cauliflower florets as well till they softened a little.
4. In the same oil add the whole garam masala, dry red chilies and bay leaves. When the spices smell nice add tomatoes and cook till they are softened a bit. Then add ginger paste, turmeric and red chili powder and cook till the oil comes off.
5. Now pour the rice and dal and add almost 4 cups of warm water. Stir them together to mix with the spices and cook covered for 4 minutes, in medium heat.
6. Next add the fried potatoes, cauliflower florets, green peas, salt and sugar and mix again. Cook covered for another 8-10 minutes, in medium to low heat. Check in between if the vegetables are cooked properly as well as the rice and dal.
7. Don't forget to stir occasionally as the Khichuri tends to stick the bottom of the pan. When everything is well cooked, give it a final stir, switch off heat and keep covered for 10 minutes.
8. Add generous amount of ghee on top before serving.
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