Ghugni, Dim Seddho and Shada Bhaat

Ingredients

• 4 large Egg (Preferably a week old for easier peeling)
• 1 medium Red Onion (Finely chopped)
• 2 Green Chili (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use pungent, cold-pressed for authentic flavor)
• 2 tbsp Coriander Leaves (Finely chopped)
• 0.5 tsp Salt (Or to taste)

Instructions

1. 1

   Place the eggs in a single layer in a saucepan. Cover them with cold water by at least 1 inch. Bring the water to a full rolling boil over high heat.

2. 2

   As soon as the water reaches a rolling boil, turn off the heat, cover the pan with a tight-fitting lid, and let the eggs stand for 10-12 minutes for perfect hard-boiled yolks.

3. 3

   While the eggs are standing, prepare an ice bath by filling a bowl with cold water and ice cubes. Once the time is up, use a slotted spoon to transfer the eggs to the ice bath. Let them cool for 5 minutes.

4. 4

   Gently crack the cooled eggs and peel them. The ice bath makes them easier to peel. Pat the peeled eggs dry with a paper towel.

5. 5

   In a mixing bowl, place the peeled eggs and mash them with a fork. Aim for a coarse, slightly chunky texture rather than a smooth paste for the best mouthfeel.

6. 6

   Add the finely chopped red onion, green chilies, coriander leaves, pungent mustard oil, and salt to the mashed eggs.

7. 7

   Gently mix everything together until just combined. Over-mixing can make the dish pasty. Taste and adjust seasoning if necessary. Serve immediately for the best flavor and texture.

Ingredients

• 1.5 cup Gobindobhog Rice (Or use any short-grain aromatic rice)
• 3 cup Water
• 0.5 tsp Salt (Optional, for seasoning)

Instructions

1. 1

   Rinse and Soak Rice (35 minutes)

   • Place the rice in a large bowl. Cover with cool water, gently swirl with your fingers, and drain the cloudy water.
   • Repeat the rinsing process 3-4 times until the water runs mostly clear.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. This step is key to fluffy, evenly cooked grains.
   • After soaking, drain the rice completely in a fine-mesh sieve.
2. 2

   Boil Water (3 minutes)

   • In a medium, heavy-bottomed pot with a tight-fitting lid, bring 3 cups of water and the optional salt to a rolling boil over high heat.
3. 3

   Cook the Rice (15 minutes)

   • Carefully add the drained rice to the boiling water. Give it one single, gentle stir to prevent clumping.
   • As soon as the water returns to a boil, reduce the heat to the absolute lowest setting.
   • Cover the pot tightly with the lid and let it simmer for 12-15 minutes. Do not lift the lid, as the trapped steam is crucial for cooking.
4. 4

   Rest and Fluff (10 minutes)

   • After 15 minutes, turn off the heat but keep the pot on the stove, still covered, for another 10 minutes.
   • This resting period allows the grains to absorb any remaining moisture and become perfectly tender.
   • Remove the lid and gently fluff the rice with a fork or a spatula to separate the grains.
5. 5

   Serve

   • Serve the Shada Bhaat hot as an accompaniment to your favorite Bengali curries, dals, and fried fish.