Polao-A Bengali fried rice

Polao- A Bengali fried rice,made with Gobindo Bhog rice is quite different in taste,aroma from other fried rice recipes.

The Gobindo Bhog rice has a lovely aroma.It is grown only in West Bengal and available mostly here.It is same as what Basmati Rice is to North India.The rice is smaller than the Basmati type,however is more aromatic.

 Serves-4 

Ingredients:

1.Govind Bhog Rice-5 cups (washed and  complete dry under the sun)

2.Pure Ghee-1 cup

3.Cumin powder(Jeera Powder)-2 tsp

4.Ginger paste-1 tsp

5.Clove- 10-12

6.Green Cardamom- 6-8

7.Bay leaves-2

8.Cinnamon- 4-5 sticks(1 inch long)

9.Cashew- 1 cup

10.Raisins-1/2 cup

 11.Onion-1 medium (grated/paste)

12..Nutmeg powder- 1/2 tsp

13.Turmeric Powder- 1/4 tsp

14.Sugar - 1/2 cup

15.Salt to taste

16.Oil- 3-4 tsp
 
17.Water- 10 cups (Use the same cup used to measure the rice)

Process:

1.Heat 2 tbsp pure ghee in a pan.Add 1 bayleaf ,cloves,cinnamon,cardamoms.

2.Add the rice and saute by continuous stirring for 5-6 minutes.Set it aside.

3.Heat oil in a Handi.

4.Add 1 bay leaf,onion paste and saute till the color changes to golden.

5.Add the ginger paste,cumin powder and saute it for about 1/2 (half) a minute.

6.Add the water,add salt,nutmeg powder,sugar,cashew and raisins, and bring it to boil.

Adding the salt is crucial.The water should taste salty and sweet.

7.Add the fried rice,the remaining ghee and mix well.

8.Watch closely till the water dries out 90%.

9.Cover the lid and seal it using aluminum foil.(Regular flour dough can also be used to seal the handi)

10.Turn of f  the stove.Let the handi remain sealed for 45 minutes to 1 hr.

11.Serve hot with chicken or mutton curry.



 

Vegetable Pakora

Pakoras-be it Veg or Non-Veg,doesn’t really matter to Indians.It is one of the most favourite snack in India.Perfect for a rainy day in monsoon,or for an evening cocktail party,or for a traditional Indian tea party- pakoras have won the hearts of a billion Indians in India and all over the globe.

Serves-4-5

Ingredients:

1.Onions – 2 medium, chopped 

2.Cabbage- Chopped, 1 cup

3.Carrot-1, Chopped

4.Green Chillies-2 to 3, finely chopped
.

5.Beans- Chopped, ½ cup

6.Cauliflower-Very small dices, 1 cup

7.Gram Flour + Corn flour- 1 cup (even proportion)

8.Eggs – 2 beaten (can be altered with 1 pinch of baking powder)

9.Salt to taste

10.Oil to deep fry

11.Chat Masala 

Process:

1.Take a bowl,all vegetables,the flour mixture,salt.

2.Mix well.Add the beaten eggs and mix evenly all throughout.Beat well using the hand.

3.Heat oil in a shallow pan.

Tips: To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.

4.Make small balls (pakora size) and release them one-by-one into the oil till they are fried golden-brown.

Tips: Whenever frying any pakoras,controlling the heat is crucial for the pakoras to get evenly fried.The oil should be heated first and on releasing all the pakoras,lower down the flame(simmer) till the inside of the pakoras get cooked.Again increase the heat,till they become golden brown and crispier.


5.Sprinkle chat masala powder and serve hot with green chutney.