The people of Jessore, a district situated in the south-western region of Bangladesh, are not any different; rather they have discovered two unique dishes named Chite Ruti and Kukror Lal Jhol
With the evolution of time, the gourmand Bangali people have developed a habit of eating various kinds of exceptional food items to satisfy their cravings for various types of scrumptious dishes.
The people of Jessore, a district situated in the south-western region of Bangladesh, are not any different; rather they have discovered two unique dishes named Chite Ruti and Kukror Lal Jhol.
Traditionally called Chite Ruti(bread made from rice powder) and Kukror Lal Jhol( chicken curry with red soup), these are the signature items which are used to entertain guests in the district. In fact, people from all across the country remain eager to have these dishes when visiting any residents of Jessore.
Recipe for Chite Ruti
At first, a runny paste of rice powder is needed, with a little salt to taste. After turning on the stove, a pan needs to be kept on medium heat for a few minutes, and oil needs to be brushed on the pan with a banana leaves’ stem. Later, the rice paste has to be sprinkled through fingers on the hot pan and finally, after one to two minutes, the ruti(bread) needs to be scooped up with a cooking spud.
Recipe for Kukror Lal Jhol
16 slices of chicken, 50 gram onions(minced), hot spices, ginger and garlic and red chili paste (50 grams each), cumin and turmeric powder, three to four pieces green chilli, oil and salt, and of course, water.
First of all,the pan must be heated on medium heat. Later, minced onions, ginger, garlic, garlic paste and red chilli paste along with turmeric powder and hot spices need to fried lightly for a few minutes, then water should be added and the mixture cooked for a few minutes until it starts boiling. Later, sliced chicken will have to be poured into the mixture and cooked till the chicken gets tender. Afterwards, the cooked chicken item will have to be kept in a separate pot.
Secondly, a little amount of fried cumin and cassia and four to three pieces green chilli have to be fried lightly on the pan for a few seconds. When the colour of the mixture turns brown, the cooked chicken has to be added into it and needs to be kept on the stove for an additional two to three minutes. Before taking off the dish from the stove, hot spices and fried cumin should be added over it to serve hot and tasty Kukror Lal Jhol or chicken curry with red soup.