Khichuri

Ingredients


1 cup rice
½ cup lentils
3 tbsp oil [or 1 tbsp ghee, 2 tbsp oil]
1 onion, sliced
¼ tsp salt
¼ tsp chilli powder
¼ tsp turmeric
½ tsp cumin [jeera]
2 cardamoms [elach]
2 cinnamon sticks
1 tsp garlic paste
½ tsp ginger paste


Method


Wash the rice and lentils together and add a little less than 3 cups of water
Add all other ingredients and stir well
Start rice cooker
Stir once in the middle before the dish is completely cooked

Sabur Khichuri

Ingredients


1 cup sabu
1/2 tbsp cumin whole
1 tbsp cumin powder
1 tbsp coriander powder
2-3 green chillies, de-seeded and chopped
1 inch root ginger, finely chopped
vegetable oil
3 tbsp lemon juice
salt
2 tbsp sugar
1/2 cup peanuts
1 big potato


Method


Measure 1 cup of the sabu in a bowl. Add water just to cover it and a bit more, and let it soak for 10mins.Dry roast the peanuts in a pan until they are slightly browned and keep them aside.Peel and cut the potatoes in 1/2 inch cubes. Boil them, taking care not to over boil them. Drain them slightly before they are fully tender and cooked.Heat 2 tbsp oil in a pan. Add the cumin and ginger and let them crackle. Add the potatoes and fry till they are golden. Break the sabu with your hand so the grains separate. Add the sabu to the pan and mix them well. Add the sugar, salt, turmeric powder, lemon juice, chillies, cumin and coriander powder and keep on cooking until they are fully mixed and the sabu takes a light brown colour.Add the lemon juice.

Marathi alu (potato) bhaji

Ingredients


3 medium Potatoes
For Tempering: 2 tbsp Oil, 2 pinch Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder
1/2 tsp Urad Dal (optional)
1/2 tsp Ginger paste
4 green chilies or to taste, slit lengthwise
4-5 curry leaves
1/4 cup Cilantro, finely chopped
Salt to taste
1 tsp lemon juice (optional)
2 tbsp Cilantro for garnishing


Method


Boil and peel potatoes, make small cubes (2 cm).
Heat oil in a nonstick pan or Kadai. Add mustard seeds, allow to crackle. Add Cumin, Asafoetida, Turmeric powder, and Urad dal.
Once urad dal becomes little golden in color, add ginger paste, green chilies and curry leaves. Also, add 1/4 cup Cilantro, saute for 5 to 10 seconds and add potato cubes. Mix gently with spatula. Do not mix vigorously, it could crumble the cubes.
Sprinkle salt to taste. Cover the pan and cook over medium low heat for 5 to 7 minutes. Stir in between. Add lemon juice and mix well. Garnish with Cilantro. Serve Potato bhaji with Puri or Chapati.

Sago Khichri

Ingredients


1 tspoon Jeera (Cumin seeds)
2-3 Green Chili
1 cup Sago
2 tablespoon Oil/Ghee
half cup Roasted peanuts (powdered)
Cilantro leaves
1 Potato peeled and chopped in small cubes
2 tbsp grated fresh Coconut (this is optional)
Lemon
1 tblpoon sugar (or as per taste)


For chutney you can use curd, mint and cilantro.


Method


Soak1 cup of sago by placing it in a flat container, then rinsing once with water, then adding enough water to just cover the sago in the container. Cover and leave for 4 hours or overnight. This results in perfectly fluffed sago. You can try pressing it to test if it is properly soaked. Note that sago, should not be sticking to each other.Now you should, Season the fluffed sago by adding 3/4 cup coarsely powdered roasted peanuts, salt to taste and 1 tbsp sugar.Saute a tsp of cumin seeds in a pan containing 1 tbsp oil + 1 tbsp ghee...or just 2 tbsp oilAdd 3-4 slit green chillies , followed by one diced potato.Cover and cook till potatoes are golden brown.After this add the seasoned sago and saute for 7-9 minutes, cover and cook for another couple of minutes.Finally, add the grated coconut and minced cilantro and sprinkle on some lemon juice and you are done!Serve it hot with the curd and mint chutney. I love Sago also with the banana.

Gujarati Khichdi-Kaddhi

Ingredients


For Khichdi
3 cups moong dal
2 cup basmati or plain rice
3 tbsp ghee (clarified butter)
7-8 whole black pepper-corns
1 cup onions - finely chopped
1 cup potatoes - finely diced
1 cup fresh/frozen green tuvar (lilva)(optional, but you can get it in Indian stores)
3 tsp turmeric powder
2 green chillies - chopped
2 tbsp cumin seeds (jeera)
salt - to taste (about 1 1/2-2 tbsp)
lemon juice - to taste (about 2 tbsp)

For Kadddhi
3 cups sour buttermilk
1/4 to 1/2 cup besan (chickpea flour)
2 tbsp ghee
salt and lemon juice - to taste
jaggery or sugar - to taste (start with less if you like it sour!)
2 green chillies - chopped
1 tbsp cumin seeds (jeera)
2 tsp fenugreek seeds (methi)
a pinch of asafoetida (hing)
chopped corander for garnish
5-6 curry leaves (limdo)


Method


Khichdi
Take the rice and moong dal and wash them under running water for a couple of times. Then take a pressure cooker, add add 3 tbsp ghee and add the cumin seeds, black pepper-corns, onions, and green chillies. Saute for 2 mins, then add the diced potatoes and the rice and moong dal mixture. Add in the turmeric powder and saute again so everything is mixed well. Now add the required amount of water(I generally use the ratio of 1 cup rice to 1-1/2 cup water), cover with the lid and cok it for 4-5 whistles.

Alternately, you can cook the khichdi separate in a rice cooker, and saute the remaining ingredients (use boiled potatoes in this case) in a frying pan, and add the cooked khichdi to the vegetables later.

Method - Kadhhi
Take a large vessel and por the buttermilk in it. Now slowly keep adding the besan a little at a time, constantly stirring or beating the mixture (use an egg-beater) so no lumps are formed. This is very important, and you should make sure there are no lumps at all or the kadhhi will not taste nice. Taste a little to make sure you do not get a pronounced taste of besan, it should mainly be buttermilk with a hint of besan in it.

Now take a kadhai, put 2 tbsp ghee in it, add the cumin and fenugreek seeds, asafoetida, the green chillies and the curry leaves. When they start spluttering, slowly add the buttermilk mixture and stir. Add about 3 cups of water. Keep the flame on medium to medium-high. Now add the jaggery or sugar, salt and the lemon juice. Cover partially and let it boil. Once it gets a bit thick, but not too tick, check for taste and see that it does not taste like a spoonful of besan. If so, add a little more water. Garnish with chopped coriander.

This is a really simple gujarati recipe that anyone can easily make at home. Serve the Khichdi and Kadhhi hot with pickle and enjoy the taste of a traditional gujarati meal

Masala Khichdi

Ingredients


1 1/2 cups old basmati rice (any variety of rice can be used like sunnalu or sona masuri)

1/2 cup split yellow moong dal (pesara pappu)

2 tbsps oil or ghee

1/2 tsp cumin seeds

4-5 cloves

2-3 bay leaves

1 large onion finely chopped

1 tsp grated ginger (optional)

1/4 tsp turmeric pwd

1/2 cup carrots and potatoes (chopped into small cubes) OR you can use mixed vegetables of your choice (peas, carrots, potatoes, cauliflower)

1 large tomato finely chopped

1/2 tsp garam masala pwd

1/4 tsp whole black pepper

1/2 tsp coriander pwd

salt to taste

5 cups of water

Method


Wash the rice and dal and soak them together in water for 15-20 mts.
Meanwhile in a heavy bottomed vessel or pot, heat oil or ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the cloves and bay leaves and let them pop. Be careful not the burn the spices. It takes a few seconds for the spices to pop.
Add the onions and ginger and saute them, once they begin to turn brown, add turmeric pwd and combine. Now add the mixed vegetables and cook them covered for 4-5 mts on low heat.
Add the tomatoes and cook them till they form a gooey paste. Dont burn it.
Drain the water from the rice and dal mixture and add to the onion-tomato mixture. Combine and add the pepper pwd, coriander pwd, garam masala pwd and salt. Mix well till the spice powders are blended well with the rest of the other ingredients.
Add 5 cups of water to the above mixture, bring to a boil, cover and cook on low heat till both the dal and rice are cooked. This could take approx 20-25 mts.
Serve it as a meal by itself or with a pickle of your choice, yogurt and appadam (papad).
Masala Khichidi - Split yellow lentils cooked with rice and spices