Tag: #khichdi

Fusion Baked Truffle Khichdi.

main meal

FUSION BAKED TRUFFLE KHICHDI.

A very very simple comfort soul food.
Khichdi am sure is popular in all Indian homes. This khichdi barely uses any spices. Using truffle oil is the ultimate here. Lately in many Indian weddings, this has been a part of the menu. And truffle with anything is my favourite, be it pasta, be it french fries. 😊 today had these fresh shitake myshrooms so was tempted to make a fusion sort of a khichdi with them plus other vegs.
Do try this pantry friendly , humble khichdi which has amazing flavours.
I wish I had the fresh truffle which I could grate and add, but made do with the equally good flavoured truffle oil that I had

INGREDIENTS
Wash and soak together for an hour.
1/2 cup rice
1/4 cup yellow moong dal
1/4 cup toovar dal

Other ingredients.
1/2 cup finely chopped cauliflower
1/2 cup finely chopped fresh shitake mushroom( or any other mushrooms)
1/2 cup finely chopped french beans
1/2 cup finely chopped carrots.
2 sprigs curry pata..finely chop only the leaves .
1 heaped tbsp finely chopped garlic
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder.

Salt to taste
1 tsp mushroom seasoning or any vegetarian flavour( maggie cube or something)

For topping
Fresh mint leaves
Finely chopped corriander leaves
Fried onions.
Grated cheese as needed
Some sugar
Truffle oil or grated truffle..here I used the oil spray.

Heat 1 tbsp of oil in a pressure cooker or saucepan.
Add mustard seeds, cumin, When seeds crackle, add chopped curry leaves and some kotmir to the oil. Now add the garlic, saute till light golden. Add all the vegetables, salt, mushroom seasoning, turmeric, rice, dal and about 3 cups of water. Cook for 3 to 4 whistles.
Once the lid can be opened, churn a little with a wooden churner. Add about 2 tsps of truffle oil. But let the khichdi be not too smooth, leave it with a bite to it.

Put in a baking dish.
Sprinkle a bit of sugar all over the surface..just a bit, and it melts slightly for that slight upgrade in taste.
Top with grated cheese and spray truffle oil. Just grill for few minutes only till cheese melts.( you can even microwave it till cheese melts…normally 1 to 2 minutes.)
Top with corriander leaves, mint leaves and fried onions and a squirt of lime juice.

Enjoy.
I served with crispy karela and papadum, fried fish and pan fried potatoes.

Sindhi fote bhugi khichdi with fusion potato sabji.

main meal

Sometimes the simplest of food can bring such comfort. For me, my comfort soul food is sindhi fote bhugi khichdi, accompanied by a potato sabji, crispy brinjal or karela and a piece of fried fish. Being a Sindhi, I have grown up  eating delicious simple food cooked by my mom. Sindhi food is really simple and easy to put together.
When I got married,  every sunday our food was FOTE BHUGI KHICHDI( khichdi cooked with cardamom)  methi patata, dahi and fryums.. it was  the family sunday meal. Over time I changed the methi aloo to a fusion aloo sabji( aka malaysian and Bengali fusion).  Now its  cooked twice a month😊But its a meal I look forward to . Please do try this combination.

2 cups rice
1/2 cup split green moong dal( with skin)
2 tsps freshly ground elaichi powder
2 tsps shah jeeri
2 tsps salt
2 to 3 tbsps oil

Mix the dal and rice , wash well and soak for an hour.
Drain out the water.
Heat a pan, add oil, jeeri and elaichi powder . Once fragrant, add the rice and dal mix.  Saute for few mins, Add salt and enough water to cook the khichdi. We want each grain seperate. Not a mushy khichdi.
Done.
Ps…I cook the khichdi with enough water to cover, once water dries up I shift the rice to a steamer. And steam cook for 20 mins.

Aloo sabji
3 boiled, peeled and cubed potatoes.
1 small  onion sliced
1 small onion chopped finely
2 medium tomatoes..finely chopped
1 tbsp minced ginger
1 tbsp minced garlic.
1/2 tbsp paanch phoran( mix mustard seeds, cumin seeds, methi seeds, onion seeds, saunf).
1 sprigs..about 10 curry leaves.
2 heaped tsps curry powder( I used malaysian baba brand)
2 tsps red chillie powder.
Salt to taste
Corriander ..finely chopped.

Heat 2 to 3 tbsps mustard oil in a pan, add panch phoran, followed by curry leaves.
Now add minced garlic and ginger., saute. Add the diced onions and saute till onions become translucent.
Add chopped tomatoes, curry powder, salt, red chillie powder  and mix well. Add the cubed potatoes and sliced onion. Mix and finally add corriander leaves. Done.

For the fish, I took one boneless fillet of  snapper.  Marinated in turmeric and salt, gave a lime rub and shallow fried in oil.

Remove and sprinkle generously with red chillie powder, corriander seed powder, amchoor.
This is a typlcal Sindhi  sprinkle mix for fried fish or  fried arbi.

Sindhi Phote(cardamom) Bhugi Khichdi with fusion Potato Sabji

main meal

Sometimes the simplest of food can bring such comfort. For me, my comfort soul food is sindhi fote bhugi khichdi, accompanied by a potato sabji, crispy brinjal or karela and a piece of fried fish. Being a Sindhi, I have grown up  eating delicious simple food cooked by my mom. Sindhi food is really simple and easy to put together.
When I got married,  every sunday our food was FOTE BHUGI KHICHDI( khichdi cooked with cardamom)  methi patata, dahi and fryums.. it was  the family sunday meal. Over time I changed the methi aloo to a fusion aloo sabji( aka malaysian and Bengali fusion).  Now its  cooked twice a month😊But its a meal I look forward to . Please do try this combination. SOULFOOD FROM MY HOME TO YOURS.

2 cups rice
1/2 cup split green moong dal( with skin)
2 tsps freshly ground elaichi powder
2 tsps shah jeeri
2 tsps salt
2 to 3 tbsps oil

Mix the dal and rice , wash well and soak for an hour.
Drain out the water.
Heat a pan, add oil, jeeri and elaichi powder . Once fragrant, add the rice and dal mix.  Saute for few mins, Add salt and enough water to cook the khichdi. We want each grain seperate. Not a mushy khichdi.
Done.
Ps…I cook the khichdi with enough water to cover, once water dries up I shift the rice to a steamer. And steam cook for 20 mins.

Aloo sabji
3 boiled, peeled and cubed potatoes.
1 small  onion sliced
1 small onion chopped finely
2 medium tomatoes..finely chopped
1 tbsp minced ginger
1 tbsp minced garlic.
1/2 tbsp paanch phoran( mix mustard seeds, cumin seeds, methi seeds, onion seeds, saunf).
1 sprigs..about 10 curry leaves.
2 heaped tsps curry powder( I used malaysian baba brand)
2 tsps red chillie powder.
Salt to taste
Corriander ..finely chopped.

Heat 2 to 3 tbsps mustard oil in a pan, add panch phoran, followed by curry leaves.
Now add minced garlic and ginger., saute. Add the diced onions and saute till onions become translucent.
Add chopped tomatoes, curry powder, salt, red chillie powder  and mix well. Add the cubed potatoes and sliced onion. Mix and finally add corriander leaves. Done.

For the fish, I took one boneless fillet of  snapper.  Marinated in turmeric and salt, gave a lime rub and shallow fried in oil.

Remove and sprinkle generously with red chillie powder, corriander seed powder, amchoor.
This is a typlcal Sindhi  sprinkle mix for fried fish or  fried arbi.