<div style="text-align: justify; "><span style="font-size: 1rem;">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 three special recipes perfect for a rainy day retreat at home.</span><br></div><div style="text-align: justify; "><br></div><div style="text-align: justify;">3 Special Recipes to Try at Home on Rainy Days</div><div style="text-align: justify; "><br></div><div style="text-align: justify; "><b>Achari Letka Khichuri</b></div><div style="text-align: justify; "><b>Ingredients</b></div><div style="text-align: justify;"><br></div><div style="text-align: justify;">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.&nbsp;</div><div style="text-align: justify;"><br></div><div style="text-align: justify; "><b>Instructions</b></div><div style="text-align: justify;"><br></div><div style="text-align: justify;">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.&nbsp;</div><div style="text-align: justify;"><br></div><div style="text-align: justify;">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.&nbsp;</div><div style="text-align: justify;"><br></div><div style="text-align: justify;">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.</div><div style="text-align: justify;"><br></div><div style="text-align: justify;"><b>Beef Bhuna</b></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;">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).</div><div style="text-align: justify;"><br></div><div style="text-align: justify; "><b>Instructions</b></div><div style="text-align: justify;"><br></div><div style="text-align: justify;">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.&nbsp;</div><div style="text-align: justify;"><br></div><div style="text-align: justify;">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.&nbsp;</div><div style="text-align: justify;"><br></div><div style="text-align: justify; "><b>Ilish (Hilsa) Curry</b></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><br></div><div style="text-align: justify;">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.</div><div style="text-align: justify;"><br></div><div style="text-align: justify; "><b>Instructions</b></div><div style="text-align: justify;"><br></div><div style="text-align: justify;">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.&nbsp;</div><div style="text-align: justify; "><br></div><div style="text-align: justify;">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.&nbsp;</div><div style="text-align: justify;"><br></div><div style="text-align: justify;">bnbd/fas</div>