Thursday, August 30, 2012

Khichdi / Khichudi / Hotch-Potch

As a kid I was never fond of Khichdi / Khichudi / Hotch-Potch. As the law goes for everybody, as I started my own ‘Shonshar’, I started understanding what a divine dish this is. Since childhood, I was the one who fussed and created a havoc with eating, Dadai (my older Brother) was always the good one who ate mostly all veggies, did not fuss over food and was especially fond of Maa’s Khichudi.

It is a crime not to eat Khichudi at least once during the Monsoons. Traditionally also a part of the offerings made to Maa Durga & many other Gods & Goddesses as a part of the Bhog. It is always  served with plenty of vegetable  fritters like Potatoes, Onions, Egg-plant, Cauliflower etc. Chopped Coconut fry, fried Eggs, fried Fish (especially Hilsa) are among the many other options you can eat Khichudi with.

Last night I needed to make Dinner very quickly hence decided on Khichudi. I had some veggies sitting in the Freezer, so just sliced them up and added them and enjoyed the platter with deep fried pieces of Katla (Catla).

Here are the Ingredients needed : (This Recipe makes Khichudi for 4 people)

1.   Basmati Rice OR Gobindo Bhog (preferred by the Gods) Rice – 1 cup
2.   Yellow lentils / Moong Dal – 1 cup
3.   Red lentils / Masur Dal – ½ cup

4.   Cauliflower sliced up – about 15 small flowers.
5.   Green Peas – ½ Cup
6.   Carrots – diced, 1 cup
7.   Potatoes – cubed, 1 cup
8.   Shallots – about 10 peeled.
9.   Green / Red Chillies – to taste – split

10.                 Bay Leaf – 1
11.                 Cumin seeds – 1 tsp for tampering
12.                 Cinnamon stick – like in the picture
13.                 Green Cardamom – 4
14.                 Black Cardamom – 1
15.                 Cloves – 5
16.                 Dry Red chillies – 2

17.                 Salt to taste
18.                 Sugar to balance
19.                 Turmeric Powder – 1 ½ tsp
20.                 Red chilli powder – 1 tsp
21.                 Oil for frying
22.                 Clarified Butter / Ghee – for pampering :D

This is how made it :

-      Dry roast the Moong dal / Yellow lentils for some time and set aside.

-      Wash the rice and the lentils thoroughly and keep, do not soak.

-      Heat Oil in a big pan
-      Add the Cumin seeds, let them splutter.
-      Add the dry Red Chillies and the whole Garam Masalas & let them sizzle.
-      Add all the veggies and sauté for 5 minutes.

-      Add the rice and lentils and mix thoroughly.
-      Add Salt, Sugar, Turmeric Powder & Red Chilli Powder.

-      Add Water and let it cook.
-      Once cooked to desired thickness, pamper with Clarified Butter, let it settle in for 5 minutes.

Serve with the fritters, the fries or just by itself & experience the divinity of sorts :D

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