Tuesday, April 12, 2016

Kanki Nu Khichu

Kanki Khichu is one of the easier recipes you will read about on this blog. It involves a little bit of time, a few ingredients and a pressure cooker. Something so easy to make and ultimately delicious will have you making this frequently. I learned this recipe from my aunt Daksha in India. However, I've added my own twist to it. My Gujarati friends, who typically make khichu with rice flour, will love this recipe. Give it a go!

Soaking Time: 30 minutes
Prep Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4

  • 1 1/2 cups kanki / broken rice
  • 3 teaspoons cumin seeds
  • 3 teaspoons sesame seeds
  • 3 teaspoons green chili minced and adjusted according to your spice level
  • 1/2 cup fresh coriander leaves chopped + 2 additional tablespoons for garnish
  • 3 tablespoon oil or ghee for garnishing (your choice)
  • 3 teaspoons salt
  • 1 1/2 teaspoon papadia khar
  • Pinch of asafoetida
  • Methi masala for garnish
  • 7 1/2 cups water
  1. Wash and soak kanki in water for 30 minutes. Once soaked, drain the water. 
  2. In a pot, add the soaked kanki and all the ingredients mentioned above, including water, except the methi masala and garnishes. Mix everything together with a spatula.
  3. Put the pot in a pressure cooker and cook to eight whistles on medium heat. (Don't forget to add water in the pressure cooker and then place the pot in)
  4. Let cooker get cool. Open and stir the khichu before serving.
  5. Garnish with methi masala, coriander leaves and oil/ghee.
If you like, you may also add minced ginger (1 tablespoon) and minced garlic (2 cloves)

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