Chal Kofi


  1. Cauliflower – 1 medium
  2. Potato – 2 medium
  3. Cashew nuts – 10
  4. Raisins – 20
  5. Cumin (seeds) – half spoonful
  6. cumin-coriander paste – one spoon
  7. turmeric paste – quarter spoon
  8. red chili paste – half spoon
  9. garam masala powder – one spoon
  10. sugar & salt – to taste
  11. oil – 2 tbl spoon
  12. Rice (gobindo bhog) – half cup


  1. Soak the rice in water.
  2. Cut cauliflower and potatos.
  3. Heat oil in a skillet over medium heat.
  4. Fry cumin seeds for few seconds.
  5. Add cut cauliflower and potatoes.
  6. Add salt and simmer, covered.
  7. Stir occassionally. When the cauliflower and potato pieces are half cooked, then put cumin- coriander, tumeric and chilli paste and fry for few miniutes.
  8. Put the soaked rice, cashewnuts and raisins and mix thoroughly. Fry it for some more time (5 minutes).
  9. Add water (just enough to cook the rice). Be careful while adding water.
  10. Too much of water may make the rice very sticky.
  11. Stir occassionally to avoid sticking. When the rice is cooked, add sugar and garam masala powder.
  12. Cook for few minutes till the water dries. This will also help to develop the flavours.
  13. Serve hot.

Source: Jayeeta Chakraborty

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