We had the chance to cook (and eat!) a delicious meal from Bangladesh: Khichuri. It is a mixture of rice, red lentil, spices and vegetables. What a delight!
We also cooked with pench puren spices. Chefs were able to take some home and experiment!
Vegetable Khichuri served with mixed vegetables
Harvest of the day: Coriander, bay leaves, Jerusalem artichoke, leeks
Vegetable khichuri (serves 6) – By Chef Paru!
- Rice -2 cup
- Lentil- 1cup
- Oil 2 tbsp to fry vegetable
- Oil 1/4 cup to cook
- Cauliflower 1
- Salt and pepper
- Potato -3
- Carrot – 2
- Bay leaf -2
- Cardamom 3
- Cumin seeds 1tsp
- Cinnamon stick 1
- Onion 2
- Ginger and garlic paste 1 1/2 tbsp
- Tomato- 2
- Green chilli 2-3,
- Turmeric powder 1 tsp, Jeera powder 1tsp,
- Water 6 cup
- Green pea
1. Soak the rice and lentil in the water for 20 minutes and then wash and strain the water
2. Take 2tbsp oil and fry cauliflower, potatoes and carrot
3. Take 1/4 cup oil and fry first bay leaf, cardamom, cumin seeds and cinnamon then add onion, ginger garlic paste and tomatoes. Fry it in medium flame then add some water to it and add turmeric powder and jeera powder. When water is reduced then add rice and lentil. Mix all together and add 3 cups of water, salt and cover for 5 minutes. Then mix all the vegetables and add another 3 cups of water and cover for 25 mins in low to medium flame. Stir occasionally. When it’s done, add 1/2 cup green peas and coriander.
Mixed vegetables – By Razia
- 1 tsp Pench Puren spice
- Cooking oil
- Mixed Vegetables
In a pan add 150ml oil. When oil is a bit hot then put one teaspoon of panch puren and your sliced onions. Fry until they are brown.Then add all the chopped vegetables. Cooked well until the vegetables are done.
Jam Donut Cupcakes
- 240 ml / 1 cup unsweetened dairy-free milk
- 1 tbsp apple cider vinegar
- 250 g / 1¼ cup self-raising flour*
- 2 tbsp cornstarch
- 80 ml / ⅓ cup vegetable oil
- 150 g / ¾ cup caster sugar
- 1 tsp vanilla extract
- Seedless raspberry jam
- Icing / confectioner’s sugar, to decorate
- Preheat the oven to 170C and line a cupcake tray with liners.
- Mix the almond milk and vinegar together in a bowl or jug and leave to “curdle” for a few minutes.
- Meanwhile, mix the flour and corn starch together in a separate bowl.
- Add the oil, sugar and vanilla extract to the almond milk and then the flour mixture. Stir everything until just combined.
- Divide equally between 12 cupcake cases and bake for 20-25 minutes until golden brown and spongey to the touch.
- Leave to cool completely before coring the centre of the cupcakes. I used an apple corer but you can also find cupcake corers.
- Fill the centres with the jam and dust with icing sugar.