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Shora Pithey or Sankranti-special rice dumplings
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Chal Phulkopi or Cauliflower with Gobindobhog rice
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Notes
To make the crepes, you can use any frying pan with a handle, which will allow you to swirl the batter. But we like using an appam chatti, as it is the most convenient tool for this job.
STEPS
Step I: Mix the batter
1. In a mixing bowl, take the flour, semolina, rice flour, salt, sugar and milk in the given proportions. Mix well. If you still see lumps of flour, smoothen them out with your hands rather than overmixing the batter with a spoon.
Photo gallery In a mixing bowl, take the flour, semolina, rice flour, salt, sugar and milk in the given proportions
Note
The main vegetables used in this recipe are potatoes, sweet potatoes, pumpkin, jhinge, borboti, thor and ripe-jackfruit seeds. They total 620gm by weight. If you can’t find any particular vegetable, feel free to increase the quantity of one or more of the other vegetables. As long as their total weight remains the same, you should be able to follow the proportions given for the rest of the ingredients.
Steps
1. First prepare all the vegetables: Cut potatoes and sweet potatoes in 3-cm cubes, pumpkin and jhinge or ridge gourd in 4-cm cubes, borboti or string beans 4-cm long, and thor or banana stem in 2-mm discs. Halve the ripe-jackfruit seeds.
1. Soak the alu bukhara and raisins in separate bowls of water for 30 minutes. Don’t skip the mint leaves - it lightens flavours and adds freshness Image Credit: Supplied/Bong Eats
2. Slice almonds, finely chop the ginger and grind peppercorns to a fine powder. This is a spicy chutney - the heat comes from kaalo jeere powder, freshly ground peppercorns and finely chopped ginger Image Credit: Supplied/Bong Eats
3. Heat 1 tbsp oil and fry kaalo jeere in it for about 20 seconds. Drain over a paper towel. Once slightly cool, grind it to a powder.
4. Fry the almonds in the same oil. Set aside.
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