Khichuri Thali/ Platter by Marina Sultana

Contributor’s Bio:

আমি মেরিনা সুলতানা শখের রাঁধুনি। ভাল লাগে নতুন নতুন রান্নার রেসিপি নিয়ে কাজ করতে। নিজের রান্নার দক্ষতা অন্যের চোখে পরীক্ষা করে দেখার আগ্রহ থেকেই বিভিন্ন প্রতিযোগিতায় অংশগ্রহণ করে থাকি।স্বল্প পরিসরে রান্না-বান্না নিয়ে বাণিজ্যিক ভাবে কিছু করার ও ইচ্ছা আছে। আজকে আমার পছন্দের কিছু রান্না নিয়ে আপনাদের সামনে উপস্থাপন করতে যাচ্ছি। ছোট বেলা থেকেই দেখে এসেছি বৃষ্টির দিনে আমার মা এই রান্নাগুলো করত আর আমরা ভাইবোন খুব আগ্রহ নিয়ে মজা করে খেতাম , আমার মা তৃপ্তি ভরা দৃষ্টি নিয়ে আমাদের দেখত। রান্নার রেসিপি গুলো আমার মায়ের থেকে শেখা।

I am Marina Sultan, passionate about cooking. I enjoy working with new and diverse recipes. The desire to showcase my cooking skills to others and the enthusiasm to participate in various competitions to test my abilities drive me. Despite limited space, I aspire to engage in culinary ventures and turn my cooking skills into a business. Today, I am presenting some of my favorite recipes to you all. Since childhood, I have seen my mother preparing these dishes on rainy days, and my siblings and I used to enjoy them with great enthusiasm. We would savor the dishes, basking in the satisfaction-filled gaze of our contented mother. These recipes have been passed down to me by my mother.

Khichuri Platter

1. Bhuna Khichuri
2. Begun Bhaja with Minced Meat
3. Coral Shoot Curry
4. Bhuna Beef
5. Onion-Chili Spicy Salad
6. Shootki Bharta, Ilish Kalijira Bharta, Bottle Gourd Leaf Bharta

Bhuna Khichuri:

Ingredients:

Rice
Masoor Daal
Moong Daal
Ground Ginger
Ground Garlic
Cooking oil
Turmeric
Chili Powder
Coriander Powder
Fried Onion
Green Chili
Garam Masala
Coriander Leaves
Salt

Instruction:
1. Mix rice and lentils with all spices,

2. Add enough water and cover.

3. Once the water is absorbed, add fried onion, green chili, garam masala, and coriander leaves.

4. Steam until cooked.

5. Ready to serve.

Begun Bhaja with Minced Meat:

Ingredients:
Eggplant
Minced Meat
Onion Paste
Dry Chili-Turmeric-Garam Masala
Roasted Cumin
Ground Coriander
Garlic-Ginger Paste
Salt
Chickpea Flour
Cooking oil

Instruction:

1. Mix minced meat with spices.
2. Make kebabs, and fry.
3. Cut eggplant, stuff with kebab, coat with chickpea flour, and fry.
4.  It’s ready to serve.

Coral Shoot Curry:

Ingredients:

Coral Shoot
Dry Chili
Onion Paste
Garlic Paste
Egg
Ground Coriander
Salt
cooking oil

Instruction:

1. Boil coral shoot.
2. Blend, and cook with spices.
3. Add onion, garlic, and chili paste to oil.
4. Then mix with the blend.
5. Shape into kebabs.
6. Then dip in egg, and fry.

Bhuna Beef:

Ingredients:

Beef
Garlic Paste
Onion Paste
Garam Masala
Turmeric-Chili-Coriander-Cumin Powder
Salt
Bay Leaf

Instruction:

1. Cook beef with spices until dry.
2. Add water, then cook until the meat is tender.
3. Add bay leaf and ground masalas.
4. And fry until oil separates.

Onion-Chili Spicy Salad:

Ingredients:

Onion Paste
Fried Chili
Coriander Leaves
Mustard Oil

Instruction:

1. In a bowl, put the onion paste.
2. Add the fried chili to the bowl.
3. Sprinkle chopped coriander leaves on top.
4. Add Mustard Oil. Drizzle a bit of mustard oil over everything in the bowl.
5. Gently stir everything together until well combined.
6. Your Onion-Chili Spicy Salad is ready!

Shootki Bharta:

Ingredients:

Boiled Shootki
Onion
Garlic
Fried Chili
Coriander Leaves
Salt

Instruction:

1. Boil the shootki until soft and tender.
2. Drain excess water and let it cool.
3. Place the boiled shootki in a blender and blend until it turns into a smooth paste.
4. Finely chop the onion, garlic, and fried chili.
5. In a bowl, combine the blended shootki with the chopped onion, garlic, and fried chili.
6. Chop coriander leaves and add them to the bowl.
7. Sprinkle a pinch of salt to taste. Gently mix all the ingredients together until they’re well combined.
8. Your Shootki Bharta is ready!

Ilish Kalijira Bharta:

Ingredients:

Hilsa Fish
Kalijira
Onion
Garlic
Fried Chili
Mustard Oil
Salt

Instruction:

1. Cook the hilsa fish until it’s tender and easily flaky.
2. Remove the bones and shred the fish.
3. Cook the kalijira (black cumin seeds) according to the package instructions.
4. It should be fluffy and cooked.
5. Finely chop the onion and garlic.
6. In a bowl, combine the shredded hilsa fish and cooked kalijira.
7. Mix in the finely chopped onion and garlic.
8. Add fried chili for some heat.
9. Adjust the quantity to your taste.
10. Drizzle mustard oil over the mixture. This adds a distinct flavor.
11. Sprinkle a pinch of salt to taste.
12. Gently mix all the ingredients together until well combined.
13. Your Ilish Kalijira Bharta is ready!

Bottle Gourd Leaf Bharta:

Ingredients:

Bottle Gourd Leaf
Shrimp
Onion
Garlic
Ground Coriander
Salt
Mustard Oil
Coriander Leaves

Instruction:

1. Boil the bottle gourd leaves until they are soft.
2. Drain excess water and let it cool.
3. Blend the boiled bottle of gourd leaves in a blender until you get a smooth paste.
4. Cook the shrimp until they’re fully cooked. You can boil, sauté, or steam them.
5. Once cooked, finely chop the shrimp.
6. Finely chop the onion and garlic.
7. In a mixing bowl, combine the blended bottle of gourd leaves and chopped shrimp.
8. Mix in the finely chopped onion and garlic.
9. Add ground coriander and salt to taste.
10. Mix well to distribute the flavors.
11. Take small portions of the mixture and shape them into kebabs or patties.
12. Beat an egg in a separate bowl. Dip each kebab in the beaten egg, coating it evenly.
13. Heat oil in a pan over medium heat for frying.
14. Carefully place the dipped kebabs in the hot oil.
15. Fry the kebabs until they are golden brown on both sides. This usually takes a few minutes.
16. Once fried, place the kebabs on a paper towel-lined plate to remove any excess oil.
17. Finely chop fresh coriander leaves and use them as a garnish for the kebabs.