Khichdi (another variation)

Posted on July 2, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Khicheri is made with rice and lentils. I make mine with brown rice and split green lentils, but it is normally made with white rice and can be made with just about any kind of lentil.

Ingredients
35g/1¼oz white or brown basmati rice, washed in several changes of water
35g/1¼oz mung beans, split and husks removed (or husks left on if using brown rice)
1 rounded tsp ghee
½ tsp cumin seeds
½ small onion, chopped
1 green chilli, whole (optional)
½ tsp chopped fresh ginger
½ garlic clove
salt, to taste
¼ tsp ground turmeric
400ml/14fl oz water (or 500ml/17fl oz if using brown rice)
¼ tsp garam masala
½ tsp freshly ground black pepper

Method
1. Soak the rice and lentils in a large pan of water for 30 minutes.
2. In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until softened.
3. When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the drained rice, lentils, turmeric and water. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take approximately 20 minutes. (If using brown rice, follow the same method, cooking the rice and lentils for 40 minutes with a little additional water.)
4. Once tender, stir in the garam masala and freshly ground black pepper and serve.

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Badshahi khichdi

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

A khichdi layered with a potato vegetable topped with tempered curds makes a meal by itself.

Preparation Time : 10 mins.
Cooking Time : 30 mins.

Serves 4

For the rice
1 cup rice
1/2 cup toovar (arhar) dal
2 cloves
1 stick cinnamon
a pinch asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
2 tablespoons ghee
salt to taste
For the potato vegetable
4 medium sized potatoes, boiled, peeled and diced
1 teaspoon gingergreen chilli paste
1 teaspoon mustard seeds (rai)
2 onions, sliced
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1 teaspoon coriander powder
3 tablespoons fresh curds
2 tablespoons ghee
salt to taste
For the tempered curds
1 cup fresh curds
1 teaspoon mustard seeds (rai)
4 to 6 curry leaves
1 teaspoon ghee
salt to taste
For the garnish
2 tablespoons chopped coriander
For the rice
1. Clean, wash and soak the rice and toovar dal for about 30 minutes. Drain and keep aside.
2. Heat the ghee in a pressure cooker, add the cloves and cinnamon and stir fry for half a minute. Then add the asafoetida and turmeric powder.
3. Add the rice, toovar dal, salt and 4 cups of hot water and pressure cool till the rice is slightly over-cooked. Keep aside.
For the potato vegetable
1. Heat the ghee in a pan and add the mustard seeds to it. When they crackle, add the onions and fry for some time till they turn translucent.
2. Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and saute for 1 to 2 minutes.
3. Add the potatoes and salt and saute for some more time.
4. Add the curds, mix well and keep aside.
For the tempered curds
1. Whisk the curds with salt and keep aside.
2. Heat the ghee in a small pan and add the mustard seeds to it.
3. When they crackle, add the curry leaves and pour over the curds. Mix well.
How to proceed
1. Place the potato vegetable at the bottom of a serving dish.
2. Top with a layer of the rice over it.
3. Pour the curds on top and garnish with the chopped coriander.
4. Serve hot.
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Handi khichdi

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Serve this delicious khichadi steaming hot in an earthen pot.

Cooking Time : 30 min.
Preparation Time : 30 min.

Serves 6.

To be ground into a paste
1 onion
6 green chillies
25 mm. (1″) piece ginger
2 cardamoms
1 teaspoon lemon juice
3 tablespoons chopped coriander
6 cloves garlic
Ingredients
1 1/2 teacups rice
1 1/2 teacups papadi beans (leelva)
1 1/2 teacups Gujrati kadhi
3 sticks cinnamon
3 cloves
2 bay leaves
3 tablespoons ghee
salt to taste
Method
1. Heat the ghee and fry the cinnamon, cloves and bay leaves for a few seconds.
2. Add the paste and fry for 2 minutes.
3. Add the rice and beans and cook for 2 minutes
4. Add 4 teacups of hot water and salt and pour the mixture into an earthen pot (or a big bowl).
5. Cover and cook in a hot oven at 200 degree C (400 degree F) for 20 minutes.
6. When the rice is cooked, pour the kadhi over it.
7. Cover and bake again at 200 degree C (400 degree F) for 5 minutes.
8. Serve hot.
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Fada ni khichdi

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani, Pregnancy recipes | Tags: , , , |

A nutritious khichdi made with broken wheat and yellow moong dal, simmered with vegetables and spices.

Cooking Time : 40 min.
Preparation Time : 15 min.

Serves 4.

Ingredients
1 cup split yellow gram (yellow moong dal)
3/4 cup broken wheat (gehun ka fada/dalia)
1 cup potatoes, diced
1 cup green peas
1 cup cauliflower florests
1 cup onions, diced
1 tablespoon green chilliginger paste
1/2 teaspoon whole peppercorns
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
salt to taste
For the tempering
1 stick cinnamon
3 cloves
1 teaspoon cumin seeds (jeera)
1/2 teaspoon asafoetida (hing)
3 tablespoons ghee
Method
1. Wash and soak the moong dal and broken wheat for at least 15 minutes. Drain and keep aside.
2. Bring 4 cups of water to a boil and keep aside.
3. Prepare the tempering by heating the ghee in a pressure cooker, adding the cinnamon, cloves, cumin seeds and asafoetida and stirring for 30 seconds.
4. Add the dal and broken wheat together with all the other ingredients and stir for 4 to 5 minutes.
5. Add the hot water and pressure cook for 3 to 4 whistles.
6. Allow the steam to escape and open the pressure cooker.
7. Stir the khichdi vigorously, adding a little hot water if required so that the dal and the broken wheat mix well.
8. Serve hot.
Tips
Serve with raita and methia keri sambhaar.
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Makai ni khichdi

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Cooking Time : 25 min.
Preparation Time : 15 min.

Serves 4.

Ingredients
6 nos. tender corn (makai)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
2 green chillies, chopped
1 teaspoon sugar
juice of 1/2 lemon
2 tablespoons oil
salt to taste
Method
1. Peel and grate the corn.
2. Heat the oil in apan, add the mustard seeds, cumin seeds, asafoetida and green chilli and fry till the seeds crackle.
3. Add the corn and cook on a slow flame for 5 minutes.
4. Add enough water to cover the corn and add the sugar and salt.
5. Cover and simmer till the corn is tender.
6. Add the lemon juice and mix well.
7. Garnish with coriander and serve hot.
Tips
Use very tender corn for best results.
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Ram khichdi

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

An easy to make one dish meal.

Cooking Time : 25 min.
Preparation Time : 15 min.

Serves 6 to 8.

Ingredients
1 cup split yellow gram (yellow moong dal)
1 cup rice
1 cup cauliflower florests
2 to 3 brinjal, diced
2 potatoes, peeled and diced
3/4 cup french beans
2 onions, diced
1/2 cup green peas
1/2 teaspoon cumin seeds (jeera)
3 cloves
2 sticks cinnamon
2 bay leaves
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1/2 teaspoon garam masala
1/2 cup ghee
salt to taste
Method
1. Wash and soak the dal and rice for 10 minutes. Drain and keep aside.
2. In a pressure cooker, heat the ghee and add the cumin seeds, cloves, cinnamon and bay leaves and stir till the seeds crackle.
3. Add the vegetables, turmeric powder, chilli powder, garam masala and salt and stir for a few minutes.
4. Add the drained rice and dal and stir till the ghee coats the grains evenly.
5. Add 4 cups of hot water, stir well and replace the pressure cooker lid.
6. Pressure cook for at least 3 whistles.
7. Allow the steam to escape before opening the lid. Mix well.
8. Serve hot with raita or kadhi and papad.
Tips
You need not use Basmati rice for this recipe.
Surti Kolam rice is ideal for this recipe.
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Moong dal khichdi

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani, INFANY - five to six months | Tags: , , |

Rice and dal cooked together with peppercorns and flavoured with ghee.

Cooking Time : 25 min.
Preparation Time : A few min.

Serves 4 to 6.

Ingredients
1 cup split yellow gram (yellow moong dal)
1 cup rice
1/2 teaspoon turmeric powder (haldi)
10 whole peppercorns
2 tablespoons ghee
salt to taste
Method
1. Wash and soak the moong dal and rice together. Drain.
2. In a bowl, mix the dal and rice with the turmeric powder, peppercorns, 4 1/2 cups of water and salt.
3. Pressure cook for 3 to 4 whistles and set aside for 20 minutes till the steam has been released.
4. Remove from the pressure cooker, add the ghee and mix well.
5. Serve hot with kadhi and papad.
Tips
If you do not add the peppercorns, it is ideal for small children as also convalescents.
VARIATION : GREEN MOONG DAL KHICHDI
Use split green gram (green moong dal) instead of the yellow moong dal & use 2 cloves instead of the peppercorns.
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Tuvar dal ni khichdi

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

This khichdi is similar to a pulao because of the fragrant spices used.

Cooking Time : 45 min.
Preparation Time : 10 min.

Serves 4.

Ingredients
1 cup toovar dal (arhar)
1 cup rice
1/2 teaspoon turmeric powder (haldi)
salt to taste
For the tempering
2 cloves
5 peppercorns
1 stick cinnamon
1/2 teaspoon cumin seeds (jeera)
1 tablespoon ghee
Method
1. Wash and soak the rice and dal together for at least 30 minutes. Drain and keep aside.
2. Bring to a boil 3 1/2 cups of water and keep aside.
3. To make the tempering, heat the ghee, add the cloves, peppercorns, cinnamon and cumi n seeds and fry for 30 seconds.
4. Add the hot water, rice, dal, turmeric powder and salt.
5. Transfer to a pressure cooker and cook for at least 3 whistles.
6. Serve hot.
Tips
SERVING SUGGESTION : THIS KHICHDI TASTES BEST WITH RASAWALA BATATA NU SHAAK.
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Bajra khichdi

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani, Pregnancy recipes | Tags: , , |

This is a traditional Rajasthani recipe that we discovered is an excellent source of protein, iron, folic acid and fibre.
Its creamy consistency and mild flavours make it a good recipe to have especially in the preconception period and first trimester. But I’m sure you will enjoy it all through your pregnancy. You can even perk up this khichdi by adding some spices to it and maybe even throw in some vegetables. Serve it with curds or a raita and you have a completely balanced meal ready.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1/3 cup bajra (black millet), washed
3 tablespoons yellow moong dal (split yellow gram)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon asafoetida (hing)
2 tablespoons ghee
salt to taste
Method
1. Grind the bajra to a coarse powder in a blender. Keep aside.
2. Wash the ground bajra and moong dal together.
3. Combine the bajra and moong dal with salt and 2½ cups of water and pressure cook for 3 to 4 whistles.
4. Heat the ghee in a pan and add the cumin seeds and asafoetida. When the seeds crackle, pour over the cooked bajra khichdi and mix well.
5. Serve hot with kadhi or curds.
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Vegetable khichdi

Posted on June 24, 2009. Filed under: Baby and toddler food, Chawal/rice/pulao/biryani, INFANCY - seven to nine months, Toddlerhood | Tags: , , , |

Khichdi is a complete meal in itself providing plenty of energy, protein and folic acid to your baby. The addition of carrots makes it rich in vitamin A and fibre. This recipe is a good way of introducing a mildly spiced meal to your baby’s diet.

Cooking Time : 15 mins.
Preparation Time : 15 mins.

Makes approx. 1 cup.

Ingredients
2 tablespoons rice
2 tablespoons moong dal (split yellow gram)
1 tablespoon bottle gourd (doodhi/ lauki), peeled and grated
2 tablespoons carrot, peeled and grated
1 peppercorn
1 clove
a pinch turmeric powder (haldi)
1/4 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1/2 teaspoon ghee
salt to taste
Method
1. Wash the rice and moong dal together and keep aside.
2. Heat the ghee in a pressure cooker and add the cumin seeds.
3. When the seeds crackle, add the asafoetida, clove and peppercorn.
4. Add the bottle gourd and carrot and sauté for a few seconds.
5. Add the dal, rice, turmeric powder, salt and 1½ cups of water and pressure cook for 3 whistles.
6. When it is done, remove the peppercorn and clove. Whisk to combine the rice and dal together. Serve lukewarm with fresh curds.
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