Jhaal Muri

• 4 cups murmura/ muri (puffed rice)

• 1/4 cup fine sev (bengal gram vermicelli)

• 1/4 cup peanuts

• 1 teaspoon oil

• 1/2 cup potato boiled, peeled and cut into small pieces

• 1/2 cup tomato finely chopped, seeded

• 1/2 cup cucumber finely chopped

• 2 tablespoons green chili, finely chopped, adjust to taste

• 2 tablespoons cilantro finely chopped (hara dhania)

• 1/4 cup tamarind paste

• 4 teaspoons mustard oil

Spice Mix

• 4 teaspoons roasted cumin seeds powder

• 1 teaspoon salt

• 1 teaspoon black salt

• 1 teaspoon mango powder (amchoor)

• 1 teaspoon red chili powder

• 1/2 teaspoon garam masala

• 4 slices of lemon for garnishing

How to make Bengali Jhaal Muri

• Combine all the dry spices together. Set aside.

• Heat a 1 teaspoon of oil in a small pan on medium heat, add peanuts and roast stirring continuously till lightly brown. This should take about 2 minutes. Set aside.

• Dry roast the muri/puffed rice on medium heat for about 3 minutes. Notes: muri should not change color, they should be white but roasting gives freshness and make them crispy. Set aside.

• Just before ready to serve jhaal muri add the peanuts, sev, tomato, potato, cucumber, green chili, cilantro, tamarind paste, mustard oil and spices. Toss them and serve.

• You may adjust all the ingredients to your taste. Enjoy!

Rice Kheer

Ghee - 2 tbsp.

Basmati Rice - ¼ cup, washed and drained

Milk - 4 cup

Sugar - 1 cup

Saffron - 1 tsp

Cardamom powder - 1 tsp

Cashew and Raisins - to garnish

Heat 1 tsp Ghee in a medium pan and add the Rice. Sauté until you get a good aroma.

Add 1 cup Milk to the Rice and bring to boil; Cook until Rice is done.

Immerse a hand blender into the Payasam and mash the Rice to desired consistency.

Add the remaining Milk along with Sugar, Cardamom and Saffron; bring to boil again and cook closed on low flame until the Payasam begins to thicken and reduces to half the quantity.

Temper Cashew and Raisins in Ghee and add to the Payasam.

Piyaju

https://www.youtube.com/watch?v=Cqmv2h0Uxrc