Humble Kitchdi

Easiest, yummy food :)

Ingredients:

Washed rice - 3/4 cup
Washed moong dhal - 1/4 cup
Potato - 1, skinned and cubed
Onion - 1, sliced
Green chilli - 1, split into two
Garlic - 1 pod, smashed
Jeera - 1 tsp
Oil - 1 tsp
Water - 4 cups
Turmeric powder, Chilli powder - 1/2 tsp each
Salt - to taste
Ghee - 2 tsp

Method:

Heat the oil in a cooker. Add jeera. As they splutter, add the garlic, chilli and onion. Saute for a min. Add the potatoes, rice, moong dhal and fry for another 2 mins. Add turmeric and chilli powder. Add salt to taste. Add water and mix well. Pressure cook till the rice is finely done (about 15 mins). Open the cooker, once all the pressure is down and mash the rice mix well. Serve hot topped with ghee :)

Comments

  1. UnknownJanuary 11, 2011 at 3:58 AM

    Khichdi looks so comforting in that bowl!

    ReplyDelete
  2. DivyaJanuary 11, 2011 at 8:22 PM

    Thank you :)

    ReplyDelete
  3. RaksJanuary 20, 2012 at 5:38 AM

    I always wanted to try kitchidi, still havent, sounds simple indeed and delicious!

    ReplyDelete
    Replies
    1. DivyaJanuary 20, 2012 at 7:35 AM

      thank you! its my favourite..end up making every week!!

      Delete

Post a Comment

Popular posts from this blog

Morkolambu with Vendakai Fry

Image
Morkolambu: A traditional recipe from Tamil Nadu - an essential part of lunch - is a very mild curry of coconut + yogurt + spices. It goes with plain/flavored softly cooked rice. Ingrdients: Serves 3 1 medium sized chayote - peeled and cut into 1 inch cubes (White pumpkin can also be used) 200 gms - yogurt/well beaten curd 100 gms - freshly grated coconut 10 - shallots sliced longitudinally 3 - long green chillies - slit 2 - dried red chillies 1 inch ginger 1 tsp - coriander seeds - this wonderful flavour gives uniqueness to this dish !!! 1 tsp - cumin seeds 1 tsp - Mustard seeds+Urad dhal 1 tbsp - Tur dhal/Channa Dhal 1/2 tsp - Turmeric powder Salt to taste Vegetable Oil Curry leaves/Cilantro/Coriander leaves - To garnish Preparation: Boil the cut Chayote for 10 mins in medium flame with 200 ml water with salt and a pinch of turmeric with a tsp of oil. Dont drain the remaining water. Heat oil in kadai. Add coriander & cumin seeds. Add dhal. Add 2 g
Read more

Lemon-Chilli Pickle

Image
I got too many ripe lemons from my garden. To use them I thought of a pickle recipe. The inspiration for this recipe comes from two people. My grand pa - actually gave the base recipe. My roommate - likes this a lot. The shelf life of this pickle is about 2-3 weeks when kept in a warm place. I've sent this recipe to House of Annie's Grow Your Own blogging event !!! It is an event featuring recipes made using home grown ingredients  :) And here it is : Grow Your Own roundup #38 - Thanks a lot, Nathan. Ingredients: Lemon - 10 (small size) Ginger - 5 one inch pieces (Skin peeled) Green chillies - 10 Salt - 10 tsp For thadka: Red chilli flakes - 2 tbsp Red chilli powder - 2 tsp Mustard oil - 7-10 tbsp Mustard seeds - 1 tbsp Urad dhal - 1/2 tsp Fenugreek powder - 1 tsp Method: Wash the lemons, ginger pieces and chillies. Allow them to dry completely. These and 1 1/2 tsp of salt should be arranged in layers in a sterilized dry glass jar. I used a tall and narro
Read more