Jol Khabar – Breakfast menu for Bongs
Sunday’s are always special in compared to any days of a week so as mainly the food. And ‘The Bengaliness’ in me was thinking of the Jol Khabar as the family will be expecting something special than the normal daily breakfast. Even my little one has joined the group now. My adorable small family of five, always eats food together in the weekends as his(my son) father too will give full time to the family which makes many interesting conversations in the dining and makes the food, gossip and time more fun filling.
So the Bong in me thought what would be better than making of a perfect Jol Khabar for this Sunday !
Luchi Ghugni Payesh
Luchi – Luchi is an Indian bread, can say Bongs bread made of only maida/all purpose flour. All purpose flour are knead with little refined oil/ghee/Dalda and warm water to make a dough. Then taking a small part of it, make it flat with a rolling pin and deep fried in oil. Perfect luchis are those which fluff up and becomes round ball size as we call it ‘Phulko Luchi’.
Ghugni – Ghugni is a gravy made with dried yellow peas or chick peas/white peas or black peas. It is very common and affordable food to all Bengalis. Peas are soaked for 6-7 hours or overnight and then boiled them to make a gravy. Tempering with dry red chilli and then sautéing the masalas like chopped onion, ginger, little garlic, salt, turmeric powder, cumin coriander powder, some Garam Masala Powder with a bay leaf. Adding the boiled peas in it with some water and cook for few minutes. Lastly add green chillies and chopped coriander leaves and serve. These can also be served as a snack garnishing with chat items topped over it.
Payesh – Payesh is the best sweet of Bengalis to end up the meal or to celebrate any good news. Here in my kitchen, Payesh are often made as it is favourite to all. Payesh are made with gobindhobhog rice or with vermicelli/shemui. We mostly eat the rice one as the gobindhobhog rice flavour gives the Payesh an immense and buttery taste. This time I thought of making it with vermicelli as these too gives the equivalent taste and more than that it can be cooked easily and quick.
Vermicelli are ghee roasted first and then boiled to cook in milk. Crushed cardamom and bay leaves are added to flavour it. Then sugar and ghee roasted dry fruits are added. When the sugar melts, off the flame and let it get rest for sometime. Serve warm or in normal temperature.
Enjoy Sunday’s Jol Khabar with Luchi, Ghugni and Payesh 😊
Stay tuned for such interesting and authentic recipes, till then Stay Healthy and Happy Cooking 👩🏻🍳
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