Khichuri aar Ilish macher bhaja(Hilsa fish fry)

In a heavy rainy day during monsoon season ,we would be craving for khichuri .It takes very less time to prepare also. If you have some veggies add them to enhance the flavor .For us Kodaishuti r Phulkupir Khichuri(peas and cauliflower Khichuri) is a favorite during those rainy days.
However as temperatures dropped drastically in this part of India.Today it rained heavily with cold breeze blowing high ,can we escape khichuri magic ,No we cant .

Luckily our local fish markets are loaded with fresh supply of Ilish mach from Padma (Ganges in Bangladesh) also .So what could be better than eating Khichuri and Ilish mach Bhaja .

Ilish (Hilsa) fish is a Bengalis culinary delight .There is Ilish macher bhappa,paturi and a simple fish fry .This fish is high in fat content ,fish fat infact is good for health .They have unique taste and flavor .

While Bengali cooking is mainly of pairing the ingredients like Monger Dal and Begun Bhaja ,Bhetki macher jhaal aar phulkopir torkari ,Khichuri and Ilish (Hilsa) fish fry is another combination no one can resist .
Khichuri is a wholesome meal itself.This is just perfect food for toddlers also ,as this comprises essential carbohydrates (Rice) and proteins(Lentils).You can try other lentils also, like my mother who uses masoor+Toor (arhar dal) to make khichuri .She adds little bit of tomatoes also ,for that extra zing in Khichuri.


This is our version of Khichuri .





Khichuri aar Ilish mach bhaja(Khichuri and Hilsa Fish Fry )
Serves for 4-5 people easily
Rice -1 cup
Mong dal /small yellow lentil-1- 1 ½ cup
Peas -1/2 cup
Cauliflower –broken into big florets 8-10 pieces
Onion -1 medium size chopped
Garlic 2 cloves
Ginger -1/2 inch chopped finely
1-2 tej patta
1-2 dry whole red pepper
1tsp of turmeric powder
1tsp of salt
Pinch of sugar
1tsp of ghee for flavoring (optional)
1 tsp of garam masala (optional)
2-4 tbs of oil for frying


How to Proceed


1 In a kadai/saucepan slighltly roast mong dal till golden brown ,You will get a fine smell of roasted mong dal also .Stop and take out in a vessel ,clean it thoroughly under tap water .Repeat the cleaning step 2-3 times till you get a clear image of the dal soaked in water ,this help to cook dal efficiently .Wash and rinse rice also in the same manner.

2 In a large heavy bottom pan ,we call dekchi in Bengali ,add water upto the half ,add dal and cook for 4-5 mints ,at this time if you see white froth forming ,with the help of spatula gently lift all and discard .
3 Now add turmeric powder ,salt and sugar .Add rice also. Let it simmer for another 10-12 mints .
4 Meanwhile in a frying pan add oil and let it heat up properly .Fry the cauliflower florets till little bit of brown at low.(Before frying cauliflowers make sure they are properly dried and there is no trace of water on them For that matter cut and clean them before cooking them, otherwise while frying, oil will splutter that makes cooking them difficult)

5 Now take the cauliflowers out ,add little more oil ,Add cumin seeds, tej patta,ginger and garlic ,whole red pepper ,fry for 1-2 mints and then add onions .Fry onions till brown .Stop and check the gravy that is cooking .

6 If you find rice and lentil are evenly mixed you can add the above fried masala .Take out 2-3 grains of rice and dal and if you can mash them easily ,your khichuri is soon to be ready.Add cauliflowers and peas and let it simmer for another 5-7 mints .
7 Stop and cover the khichuri , at this step ,if you feel there is not enough gravy in the khichuri ,add little water , by heating the water in a separate vessel .For me Khichuri with extra gravy is always welcome because that gives you the real pleasure of eating it .

8 Meanwhile clean Fish and marinade them with turmeric powder and salt .Fry them till brown and crisp .Check this post about fish fry and Fish Curry.You will require little less oil for frying them as they release oil while frying them a lot .

Take out in serving plates ,eat and enjoy this winter .
Happy Cooking