bengali

Impress guests at dinner parties with these moreish Bengali scotch eggs. They make a popular starter in an Indian menu, or as part of the snack spread

Bengali scotch eggs

eggs

lamb mince

garlic

bird’s eye chillies

coriander

tsp cumin

tsp chilli flakes

tsp garam masala

tsp coriander

tbsp vegetable oil

potato

chutney (optional)

plain flour

panko breadcrumbs

Carefully lower the eggs into a pan of boiling water and set a timer for 6 mins. Remove the eggs from the pan and immediately transfer to a bowl of cold water. Once cooled, carefully peel off the shells.

Mix all the remaining ingredients for the scotch eggs (except the oil and potato) in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and add 1 tsp salt. Combine well. Heat the 4 tbsp oil in a frying pan. Add the mince mixture and cook for 3-4 mins until the colour changes to brown, stirring frequently. Add the mashed potato and mix well, then continue to cook for a further 2 mins. Remove from the heat and leave to cool.

Once cool, divide the mixture into four balls, and flatten them out so they fit around the boiled eggs and they&rsquo;re completely enclosed. Put the flour, egg and&nbsp;breadcrumbs into three shallow bowls. Roll a meat-wrapped egg in the flour first, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Set aside and repeat with the remaining eggs.

Heat a heavy-based pan or <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> no more than half-full with the vegetable oil, to 160C or until a&nbsp;cube of bread turns light brown in 40 seconds. Carefully lower the eggs into the pan, cook a couple at a time for 5-6 mins, turning them in the oil until crisp and golden all over. Remove and drain on kitchen paper. Serve with your favourite chutney, if you like.

Khichdi or khichri is an Indian one pot lentil and rice dish that's vegetarian, easy to digest and wholesome. Done right, it can be incredibly tasty and may become your favourite comfort food. This version can be made in a traditional pressure cooker or an Instant Pot and I have instructions below for both.

The Khichdi Recipe that's actually tasty!

Small grain Rice

Arhar Dal (Toor dal/ Split Pigeon Peas)

Dhuli Moong Dal (skinless Petite Yellow Lentils)

Ghee

Cumin Seeds

6-8 Whole Peppercorns

Bayleaves

Cloves

Cardamoms (whole)

Ginger (grated)

Green Chilli / Serrano Chilli (split lengthwise)

Cauliflower Florets

Potato (quartered)

Carrot

Beans

Green Peas (frozen or fresh)

Turmeric

Red Chilli Powder / Paprika Powder

Salt

Water

Wash and Soak

Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.

Saute aromatics and spices

Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.

Toast the rice and lentils

Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.

Pressure Cook

Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.

Traditional Pressure Cooker:

Turn on the saute function and heat ghee in the pot. Add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes or till you can smell the spices.

Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 5-6 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.

Add all the veggies, turmeric, chilli powder, salt and water to the cooker and cook on high pressure for 30 minutes. I prefer using the manual pressure function. Let the pressure release naturally for at least 10 minutes, and then release pressure manually. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.

Instant Pot Version:

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

Full Recipe: https://myfoodstory.com/khichdi-recipe/

Khichdi or khichri or khichuri is pure comfort food. You either LOVE khichdi or hate it. If you are a hater, I'm here to change your mind! This version can be made in a traditional pressure cooker or an Instant Pot.

Timestamps:
0:00 - Introduction
0:30 - Wash & Soak
0:43 - Add Whole spices, grated ginger & chillies
1:08 - Add soaked dal & rice
1:35 - Add vegetables 
1:41 - Add spices, salt & water
2:03 - Add peas
2:09 - Pressure Cook
2:39 - Potato Fry
3:34 - Serve

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The Khichdi Recipe that's actually ...

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Bengali scotch eggs

The Khichdi Recipe that's actually ...

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