Nolen Gur er Paayesh...Rice pudding with date palm jaggery

My better half with his Bengali roots is a true Bong at heart...thank god for the similarities in both the cultures and a truckload of Fatafati bong friends from whom I adopted their ways,I survived our marriage.To satiate our Bong Babu Moshai's hunger and as an offering to Maa Durga on the auspicious day of Dusshera I cooked this delicious Paayesh/ Kheer.For him it was a trip down memory Lane.

Nolen Gur basically means Notun Gur or New Gur and the Gur mentioned here is not the usual cane jaggery but date palm Jaggery which has a distinct flavour and aroma.This jaggery is typical of Bengal and Bangladesh and is available during the winter months.The sap of the date palm tree is collected and cooked on fire to make this Gur.

My stock of Khejur ( Date Palm) Gur comes from my Ma in law from Bengal.This time she sent me the Gur in Liquid form,Nolen Gur as well as the solidified version, Patali Gur.I am hanging on to the stock like prized possession till my next stock lands up.

Few important things to be kept in mind before we start cooking the kheer or Paayesh.The Paayesh is cooked on low heat and needs to be stirred continuously at regular intervals as it has a tendency to scald the bottom and however little burnt it is the taste and the look gets spoilt.Secondly the Gur has to be added to the Paayesh only after it is taken off the heat and just stirred into it till it incorporates with the Paayesh....otherwise the  Gur curdles.Lastly the amount of Gur you add is according to the taste of each individual .I add few tbsps of sugar and the Gur,some use more sugar and less Gur and some use only Gur.

You Require
1 l full fat milk
1/3 C Gobindobhog Rice or the Tukda Basmati Rice,washed and drained
2-3 tbsp of Sugar
2 bay leaves or 1/2 tsp of Cardamom powder
Khejur Gur,according to your taste( I used 1/2 C of Nolen Gur)
2 tbsp chopped cashews and small raisins sautéed in 1 tsp of Pure Ghee

• Method
• Heat the milk and bay leaves( if you are adding) in a heavy bottomed pan till it boils.
• Add the washed rice to the milk and let it cook..keep stirring in between to avoid the kheer burning as it thickens.Add the cardamom powder now if you are not adding bay leaves.
• Keep checking for the rice to get cooked.
• After the rice is cooked add the sugar and let it boil stirring continuously in low heat.
• When the Paayesh has thickened enough for the consistency you require take it off the heat.
• After few mins add the Nolen Gur and stir to incorporate properly.By this time your house will be smelling divine.
• Add the cashews and raisins sautéed in a little ghee to the Paayesh.
• Serve it warm or cold according to choice.

Guchhi Dum Biryani(healthy version)

The other day it was already more than 12 in the afternoon when I entered the house after my normal weekly market trips.I had an hour in hand to make a filling ,sumptuous lunch for the foodies in my life.The first question thrown to me when they enter the house is "aaj khane mein kya bana hai?"...so much for taking me for granted!Sometimes I also sweetly reply(if I am in a grrrr kind of a mood)Lauki and Karela...Love the look on their faces :)

I rummaged the fridge  to scoop out something of the previous day but then I was in for utter dissapointment.The packet of mushrooms peeped out from my shopping bags  and before I could put it on the kitchen counter the Sanjeev kapoor's Khana khazana"Accompaniments "drew my attention which was lying on the microwave.And lo and behold! the combo did wonders....I rustled up a delicious Mushroom Biryani within an hour with a Aloo ka raita.The saffron and kewra with the whole garam masalas and the aroma of the Basmati wafted through the whole house when my hubby dear entered for lunch.Seeing the pleased look on his face I knew what was coming and before he could open his mouth I silenced him By saying "Aaj khane mein Karela bana hai"!!!

This is a healthy version of Mushroom Biryani and is made with only 2tsps of oil.I gave the name Guchhi to it as it sounded very Nawabi and a little different.Mushrooms are called Guchhi or Khumbi in Hindi.The Biryani turned out to be amazingly tasty and was relished by all of us.

You Need

Fresh button Mushrooms-15 to 20 medium sized,cut into quarters

Basmati rice   -1 1/2 cups,washed and  soaked for 1/2 an hour

Onions-2 medium sized,sliced long and fine

Ginger-1" pc

Garlic-5 cloves

Fresh corinder leaves-1/4 medium bunch,chopped

Fresh mint leaves      -1/4 medium bunch,chopped

Tomatoes  - 2medium sized,pureed

Skimmed milk yoghurt -1/2 cup,whisked

Saffron-5-6 strands,soaked in 1/4 cup warm skimmed milk

Bay leaf -1

Cloves-4

Green cardamoms-2

Black cardamoms-2

Cinnamon- 1"stick

Mace - 1blade

Oil-2tsp

Red chilli pwdr-2tsp

Coriander pwdr-1 tbsp

Crushed Peppercorns-1/2 tbsp

Cumin pwdr-1/2 tsp

Turmeric pwdr-1/2 tsp

Garam masala pwdr-1/2 tsp

Kewra water(optional)-4-5 drops

Salt to taste

Method

1. Peel, wash and grind ginger and garlic into a fine paste.
2. Boil 4 cups of water in avessel,add bay leaves,cloves the cardamoms, cinnamon, mace and 1 tsp of salt.When the water starts boiling,add rice.
3. Cook for 8-10 mins ,stirring frequently or till rice is 3/4th done.Drain in a colander.
4. Heat oil in anon stick pan,add onions,stir fry on high heat till onions turn translucent.Add ginger garlic paste and cook briefly.
5. Add chilli pwdr, coriander pwdr, crushed peppercorns, cumin pwdr and turmeric pwdr.Stir fry a little and add pureed tomatoes.
6. Continue cooking over high heat till masala is fairly thick.Add yogurt, garam masala pwdr and half the quantity of chopped coriander and mint leaves.Stir well and cook for 2 mins more.
7. Add mushrooms and salt to taste and stir fry on high heat for 2 mins and remove from heat.
8. Arrange the cooked rice and mushroom masala in alternate layers in a biryani handi or an oven proof dish, sprinkling the chopped coriander and mint leaves ,the kewra water and the milk with saffron.Ensure that the topmost layer is of rice .
9. Cover the assembled Biryani with a tight lid and seal the edges with a kneaded Atta (wheat flour) dough.
10. Keep the dish on a tawa or iron griddle and cook on low heat for 10 - 15 mins.Alternatively cook in a pre heated oven at 160 deg C for 10- 15 mins.
11. Break open the seal and serve Biryani immediately with a raita of your choice.

Enjoy!!