Rainy days bring a sense of tranquility and comfort, as the pitter-patter of raindrops creates a soothing melody. Amidst the serenity, there is nothing like indulging in hearty, flavourful dishes that warm the soul. In Bangladeshi kitchens, rainy days call for special recipes that elevate the culinary experience. From spicy curries to tangy delights, here are five special recipes perfect for a rainy day retreat at home.

5 Special Recipes to Try at Home on Rainy Days

Achari Letka Khichuri

Ingredients

½ cup of rice, 1/4th cup of masoor dal/red lentils, 1/4th cup of moong dal/yellow lentils, 1 onion (thinly sliced), 2 cloves of garlic (roughly chopped), 4 green chillies, 1 teaspoon panchforon, 1 dry red chilli, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon garam masala powder and ½ teaspoon cumin powder, 3 tablespoons of mustard oil, 2 tablespoons of mango pickle, some green peas, salt and sugar, and warm water. 

Instructions

First, combine rice and two types of lentils in a bowl. Then, wash them thoroughly. Add chopped onion, minced garlic, turmeric powder, red chilli powder, garam masala powder and cumin powder. 

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Then pour in mustard oil and a pinch of salt, mixing everything well. Leave it to marinate for 15 minutes. Now, heat 1 tablespoon of mustard oil in a pan, then add panchforon and dry red chilli. Next, sauté the ingredients briefly. After that, add the rice-lentil mixture, and cook for 3 minutes. 

Next, add 2 cups of warm water, salt, green chillies, green peas, and a pinch of sugar. Let it boil, then lower the heat and simmer covered for 15-20 minutes until the ingredients are tender. Stir in sour mango pickle and cook for an additional 5 minutes. Let it rest for 2 minutes before serving.

Beef Bhuna

Ingredients

1 kg of mixed beef (boneless and bone-in), 1/2 cup of cooking oil, 2 large onions (roughly chopped), 1½ tablespoons of salt, 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, 1 bay leaf, 1 stick of cinnamon, 2 pieces of cardamom, 2 cloves, 5-6 whole black peppercorns, 1 teaspoon of turmeric powder, 2-3 teaspoons of chilli powder (adjust to preference), 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of curry powder, 1/2 teaspoon of garam masala, 1 tomato (chopped), 1/2 cup of hot water, and handful of fresh cilantro (finely chopped).

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Instructions

First, combine all ingredients except water, tomatoes, and cilantro in a pressure cooker, mixing thoroughly. Place on high flame for 8-10 minutes, stirring occasionally. Then, add hot water, and lock the lid as per your pressure cooker guide. 

Once at optimal pressure, reduce heat to medium and cook for 20 minutes. After that, release pressure, turn the flame to high, stir in tomatoes, and cook uncovered for 15 minutes. At this point, oil should float on the surface. Now, add cilantro, stir, and remove from heat. Serve hot with rice, naan, or roti. 

Ilish (Hilsa) Curry

Ingredients

500 gm washed, dried and sliced ilish (Hilsa) fish, 1 teaspoon black cumin seeds, 2 pinches salt, 1/2 cup mustard oil, 1 teaspoon turmeric powder, 4 green chilli, and 2 cups boiled water.

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Instructions

To prepare this delectable curry, first wash and slice the fish. Then, marinate the fish slices with salt and turmeric. Afterwards, shallow fry until golden. In a separate pan, heat oil, add cumin seeds and slit green chillies, stirring continuously. 

Then incorporate fried fish, boiled water, salt, and turmeric to taste. Bring to a boil and simmer. Serve this classic Bengali fish curry piping hot with steamed rice. 

Raw Mango Juice

Ingredients

2 pieces raw mango (cubes), 1 tablespoon sugar syrup, 200 ml water, ½ teaspoon black salt, ¼ cumin powder, and ice cubes  (as needed).

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Instructions

First, combine raw mango cubes, sugar syrup, water, black salt, and cumin powder in a juicer. Then, blend the ingredients thoroughly for approximately 1 minute or until smooth. Your invigorating Raw Mango Juice is now prepared to serve. Enhance the refreshment by adding ice cubes and serving it chilled. Enjoy the electrifying burst of flavour with each sip!

Crispy Pakora

Ingredients

3 cups cabbage (sliced thinly), 1 green chilli (chopped finely), 1 tablespoon ginger garlic paste, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, salt to taste, 1 teaspoon chilli powder or to taste, 1 teaspoon turmeric powder, 8 tablespoons gram flour, 4 tablespoons rice flour, 1 teaspoon baking soda, water as needed, and oil for deep frying.

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Instructions

First, combine cabbage, green chilli, ginger garlic, cumin, fennel, salt, chilli powder, and turmeric powder in a bowl. Thoroughly mix them with your hands until well combined. 

Next, incorporate gram flour and rice flour into the mixture, continuing to mix by hand. If necessary, add water to achieve the desired consistency. 

Then, heat oil for deep frying in a pan. Once the oil is hot, carefully drop spoonfuls of the batter into the oil, ensuring it is not too overcrowded. Fry until golden brown on both sides. Drain excess oil on a paper towel. Serve alongside ketchup for a delicious snack.

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In Conclusion 

Embrace the charm of rainy days with these five special recipes that capture the essence of Bangladeshi cuisine. From the comforting warmth of Achari Letka Khichuri to the tantalising flavours of Ilish Curry, each dish offers a culinary journey that celebrates the joys of monsoon. So, roll up your sleeves, head to the kitchen, and embark on a flavourful adventure that will leave you longing for more rainy days to come.

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