How to make Bhog -
This khichdi or khichuri is a Bengali classic, a must have especially during durga puja. Made with a mix of rice, dal and plenty of veggies it makes a filling meal – partly because of the large spoonfuls of ghee that go into it!
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Rice (चावल), split skinless green gram
Cuisine : Bengali
Course : Rice
For more recipes related to Bhog checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Pineapple Pulao Puli Satham Panchranga Pulao biryaani
Bhog Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 26-30 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Bhog Recipe
Rice soaked and drained 2 cups
split skinless green gram soaked and drained 1 cup
Ghee 2 tablespoon
Cloves 6-7
Black peppercorns 1 teaspoon
Cinnamon 1 inch
Green cardamoms 5-6
Asafoetida ¼ teaspoon
Cumin seeds 1 teaspoon
Coriander seeds 1 tablespoon
Ginger finely chopped 1 tablespoon
Green chillies finely chopped 4-5
Onion finely chopped 1 medium
Brinjal 1 long
Potato peeled and cubed 1 medium
Carrot peeled and cubed 1 medium
Cauliflower florets 8-9
Turmeric powder 1 teaspoon
salt to taste
Bay leaves 2
Red chilli powder 1 teaspoon
Cumin powder ½ teaspoon
Coriander powder 1 tablespoon
Garam masala powder 1½ teaspoon
Green peas ½ cup
Tomatoes finely chopped 2 medium
Method
Step 1
Heat 1 tbsp ghee in a deep non-stick pan, add green gram and sauté for 5-6 minutes. Transfer into a bowl.
Step 2
Heat remaining ghee in the same pan, add cloves, peppercorns, cinnamon, cardamoms, asafoetida, cumin seeds, coriander seeds, ginger and green chillies, mix and sauté for ½ minute.
Step 3
Add onion, mix and sauté for 1 minute.
Step 4
Cut brinjal horizontally into half, cut into small pieces and add alongwith potato, carrot and cauliflower florets, mix and sauté for 2 minutes.
Step 5
Add turmeric powder and salt, mix and sauté for 2-3 minutes. Add bay leaves and toss. Sauté for 12-15 minutes.
Step 6
Add red chilli powder, cumin powder, coriander powder and garam masala powder and mix well.
Step 7
Add sautéed green gram, rice, green peas and tomatoes and mix well. Add 6 cups water, cover and cook, stirring at intervals, till the water is absorbed and the rice is cooked.
Step 8
Transfer into a serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
