Basanti Pulao

1 cup of rice

1 teaspoon ginger paste

½ teaspoon turmeric

½ teaspoon garam masala

1 tablespoon ghee

2 tablespoons oil

1 bay leaf

4 cardamom pods

5 cloves

1-inch cinnamon stick

2 tablespoons cashews

2 tablespoons raisins

¾ teaspoon salt

2 cups water

6 slit chilies

¼ cup sugar

First, take 1 cup of rice in a bowl and soak it for 30 minutes. Traditionally, Bengali pulao uses Gobindobhog rice, but you can use any short-grain or basmati rice. Drain the water and transfer the rice to a plate.

Add 1 teaspoon of ginger paste, ½ teaspoon of turmeric, ½ teaspoon of garam masala, and 1 tablespoon of ghee. Mix gently to ensure the rice is well coated with the spices.

Now, heat 2 tablespoons of oil and 1 teaspoon of ghee in a large kadai. Add 1 bay leaf, 4 cardamom pods, 5 cloves, 1-inch cinnamon stick, 2 tablespoons of cashews, and 2 tablespoons of raisins. Roast on a low flame until the cashews turn golden brown.

Add the soaked rice and cook for 2 minutes, being careful not to break the grains. Once the rice looks shiny, add ¾ teaspoon of salt and 2 cups of water. Stir well, cover, and simmer for 10 minutes.

After 10 minutes, gently mix the rice, which should be half-cooked by now. Place 6 chilies and ¼ cup of sugar on top. Cover and simmer for another 10 minutes, or until the rice is fully cooked.

Remove the kadai from the heat and let the rice rest for 5 minutes before serving.

Finally, enjoy Basanti Pulao with Kosha Mangsho (Bengali mutton curry) or any spicy vegetable curry.

Egg Pulao

https://www.youtube.com/watch?v=lOZfvl2LdkU

Chole Chaat

1 cup chickpeas - soaked in water for 8 hours, drained, and pressure cooked for 3 whistles

2 tbsp oil

1/4 cup besan

1 tbsp grated ginger

1 seeded minced green chili

1 1/2 tsp salt

1 tsp black salt

1/2 tsp black pepper

1 tsp roasted cumin powder

1 tsp mango powder

1 tsp garam masala

2 tsp lemon juice

1/4 cup tamarind chutney

Heat oil in a saucepan and add besan, stirring until it turns golden brown.

Add grated ginger, minced green chili, and cooked chickpeas to the besan.

Season with salt, black salt, black pepper, roasted cumin powder, mango powder, and 1/2 cup water.

Lightly mash the chickpeas and let it simmer on low heat for 10-15 minutes.

Remove from heat and stir in garam masala and lemon juice. Allow it to rest for at least 30 minutes.

Before serving, drizzle with tamarind chutney and garnish with minced ginger, green chilies, tomatoes, and lemon wedges.

Serve with toasted bread slices, French bread, or crispy potato wedges.