Badshahi Khichdi

Khichdi, a dal and rice medley cooked with spices is a simply, yet cozy, meal - great during the winter. Badshah khichdi, literally translated to mean a king's version, is the same khichdi, but cooked with layered cabbage and vegetables similar to lasagna. While this recipe involves a lot of ingredients, it is rather simple and much may be done while the rice and dal are cooking. I learned this dish from one of my friends (Vandana). You may eat this khichdi as it is or it may be served with yogurt. Enjoy!

Prep Time: 15 minutes
Cooking Time: 45 minutes
Servings: 4

Ingredients:

For Khichdi:

• 3/4 cup toovar dal
• 3/4 cup rice
• 3 tablespoons ghee
• 1/4 teaspoon turmeric powder
• Salt to taste

For Cabbage Vegetable:

• 8 cups cabbage
• 2 teaspoon green chili paste
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon dhanajeera powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing (asafoetida)
• 2 tablespoons oil

For Mixed Vegetables:

• 4 cups frozen mixed vegetables (or you may get fresh vegetables: corn, green peas, carrots and string green beans)
• 2 teaspoons green chili paste
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon dhanajeera powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing (asafoetida)
• 2 tablespoons oil

For Tempering the Khichdi:

• 1 teaspoon ghee
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing

Garnishing:

• Fresh green coriander leaves, chopped
• 4-5 green chilies cut into pieces about 1-1/2 inch long and fried

Directions:

1. Clean, wash and soak the rice and toovar dal in water for 15 minutes. Drain and keep aside.
2. In a pressure cooker, add dal, rice, salt, turmeric powder, ghee and about 3 cups of hot water. Mix well and pressure cook for 4 whistles. (Allow the pressurized steam to escape before opening the lid)
3. In the mean time, prepare the vegetables while the khichdi is cooking. For the cabbage, heat oil in pan and add mustard seeds. When they start crackling, add cumin seeds and hing. Then, add the cabbage, all the spices except salt, chili and ginger paste. Mix it well and when the cabbage is half cooked, add salt to it and mix. Do not overcook the cabbage so as to keep it a little crunchy.
4. For the mixed vegetables, follow the same procedure as #3. Heat oil in a pan and add mustard seeds. When they start crackling, add cumin seeds and hing. Then, add the mixed vegetables, all the spices except salt, green chili and ginger paste. Mix it well and when vegetables are half cooked, add salt to it, continue to mix and cook.
5. In a pan with oil, fry the green chilis with a sprinkle of salt and dhanajeera powder and mix.
6. Now, to assemble the dish I used a fluted bakeware mold. If you don't have one, you may assemble it in any transparent dish or bowl. First, grease the mold. Then, make the first layer of cabbage (1/2 of the portion). Second, a mixed vegetable layer (1/2 of the portion). Third, a 1/2 layer portion of khichdi. Repeat the same procedure again for layers four to six. 
7. In a small pan, heat ghee. Then, add mustard seeds and when they start to crackle, add cumin seeds and hing. Pour the tempering onto the khichdi. Press with a spatula.
8. Lastly, put a plate on top of the mold and flip it over so the plate is on the bottom. Remove the mold and serve hot with green chilies and yogurt or raita!!! Enjoy!

Mold

Tiranga Rice

For the special occasion of India's Independence Day, which also happens to be my husband's birthday, I would like to treat you to this delicious and nutritious tricolor rice recipe. To make the three different colors, I use mint leaves and coriander leaves for green, tomatoes for orange (kesariya), and plain white with cashew for white. Hope you enjoy this delicious dish!

Soaking time: 30 minutes
Prep time: 30 to 40 minutes
Cooking time: 20 to 25 minutes
Servings: 4

Ingredients:

1 cup Basmati Rice

For Green Color Rice:

• 1 cup chopped fresh coriander leaves
• 1 cup chopped fresh mint leaves
• 3 to 4 green chilis
• 1 tablespoon cashew nuts
• 1 teaspoon chopped ginger
• 1 teaspoon lemon juice
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1 tablespoon oil
• Salt to taste

For Orange/ Kesariya Rice:

• 2 medium tomatoes, pureed
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1 tablespoon oil
• 1-1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste

For White Rice:

• 1 tablespoon oil
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1 piece star anise/ chakra phool  
• 1 piece Cinnamon stick/ taja/ dalchini 
• 2 piece cloves/ lavang
• 2 tablespoon cashew nuts, chopped
• Salt to taste
• 1 lemon wedge for garnish

Directions:

1. First, cook the rice such that each grain is separate. Spread it on a tray to cool. Once it has cooled a little, then proceed with the rest of the recipe.
2. For orange rice, heat oil in a kadai. Then, add mustard and cumin seeds. As they crackle, add tomato puree, red chili powder, garam masala and salt. Cook until the oil separates from the masala.
3. Take one third of the cooked rice and toss it in with the masala. Check the seasoning, taste, and then switch off the stove. Orange rice is ready.
4. For green rice, put mint leaves, coriander leaves, green chilis, cashews, lemon juice, ginger and salt in a blender. Get a smooth paste consistency by adding a little water.
5. Heat oil in a kadai and add mustard and cumin seeds. As they crackle, add the green paste.
6. Cook for a few minutes until the raw smell is gone. Add another third of rice and mix well. Switch off the stove.
7. For white rice, heat oil in a kadai and add mustard and cumin seeds. As they splutter, add the star anise, cinnamon stick, and cloves. Add cashew nuts, fry for few seconds and then add remaining rice. Add salt and toss the rice. Switch off the stove.
8. Remove the star anise from the white rice for garnish.
9. Arrange the different colored rice as per India's national flag (orange on top, white in the middle and green on the bottom). On the white rice place a lemon wedge with star anise atop.
10. Serve with yogurt and/or any curry.

Rice with Corn & Spinach (Palak)

Rice with corn and spinach is relatively easy to make, but is a little time consuming overall. It is simultaneously a very healthy dish. Spinach with sweet corn is one of my favorite combinations. The sweetness of corn fuses well with the slightly bland yet earthy taste of spinach. This corn and palak variation is creamier than your average restaurant entree as I have added a white sauce in place of heavy cream. The white sauce prevents the palak vegetable from having a runny or watery texture. This dish is also a meal in a bowl. So, relax and enjoy!

Soaking time: 20 minutes
Prep time: 20 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients for Rice:

• 1 cup rice
• 1 teaspoon ghee
• 1/2 teaspoon lemon juice
• Salt to taste
• 5 to 6 cups of water 

Ingredients:

• 2 bunches of spinach (will create approx. 3 cups of puree)
• 1 cup boiled corn
• 1 medium sized onion, chopped
• 1 inch ginger, chopped
• 3 to 4 small garlic cloves, chopped
• 4 to 5 green chili, chopped (adjust according to your tolerance for heat)
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• Pinch of asafoetida
• 1/4 teaspoon garam masala (optional)
• 3 tablespoon oil or ghee
• Salt to taste

Ingredients for White Sauce:

• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1 cup milk

Ingredients for Veg Saute:

• 1 small onion, cubed
• 1 tomatoes seeded, cubed 
• 1 small green pepper, cubed
• 1 small red pepper, cubed
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red crushed pepper
• 1 tablespoon oilve oil
• Salt to taste

Directions:

1. First, we will cook the plain rice. Start by washing the rice and soak for 20 minutes in warm water. Then, drain the water. In a pot, add the rice, water, salt, lemon juice and ghee. While the rice is cooking, rinse the spinach very well in water. When the rice is cooked, drain the water and keep the rice on the side.
2. Boil water with some salt. Add chopped green chili, ginger, garlic and the spinach to the boiled water. Switch off the flame and let the leaves be immersed in the water for 2 minutes.
3. Drain and quickly immerse the spinach in ice cold water. 
4. Boil the corn and keep it on the side.
5. In a blender, make a smooth spinach puree by adding a little water. Keep it on the side.
6. To make white sauce, in a pan, melt butter and stir in flour and salt. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 more minutes and the sauce is ready.
7. To make corn and spinach mixture, in a pan, heat the oil or ghee and add cumin seeds. When it crackles, add hing (asafoetida) and chopped onion. When onion turn medium brown, add all spices, mix well and cook for 1 to 2 minutes. Then, add spinach puree and boiled corn, mix well and cook for 1 to 2 minutes.
8. Add the white sauce, mix it well and cook for another 1 minute. The corn and spinach is ready.
9. For saute veg, in a pan, add olive oil, cumin seeds and onion and cook on high medium heat. Then, add all other vegetables. Sauté for 30 seconds. Add salt, black pepper and red crushed pepper. Vegetables should be crunchy, not overcooked. Turn off the gas.
10. The dish is ready to serve! In a plate, first, place the rice. Then, place the corn spinach vegetables. Finally, add the sautéed vegetables on the top of the spinach. Serve hot and enjoy!

Bhaat Na Rasawala Muthiya

Bhaat na rasawala muthiya is an option for you during those times you've cooked too much rice and want to utilize it for another meal (that or you may make extra rice on purpose if you enjoy this!). This is a family favorite recipe originating from the Gujarat region of India. The muthiya are made from cooked rice simmered in a yogurt spiced gravy. As they are boiling, the muthiya will soften and subsequently melt in your mouth when you eat them. The gravy may be slightly sour and medium spicy, but you may add to or subtract from the ingredients as you see fit to tailor to your own taste. In the end, I garnish it with chopped onions, tomatoes and green coriander leaves. Yummy! Hope you enjoy it.

Prep time: 20 minutes
Cooking time: 20 minutes
Servings: 4

Ingredients:

For Muthiya:

• 2 cups cooked rice
• 3 tablespoon chickpea flour/ besan
• 3 tablespoon whole wheat flour
• 1-1/2 teaspoon ginger paste
• 1 teaspoon chopped green chili (adjust according to your heat level)
• 1 teaspoon red chili powder
• 1 teaspoon dhanajeera powder
• 1/2 teaspoon turmeric powder
• Pinch of sugar
• 1-1/2 teaspoon lemon juice
• 1 tablespoon chopped green coriander leaves
• Salt to taste

For Gravy:

• 1 cup yogurt
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon chile chopped
• 1/4 teaspoon ginger paste
• 6 to 7 curry leaves 
• 2 tablespoon oil or ghee
• Pinch of asafoetida
• Salt to taste
• 2-1/2 cups water (approx.)
• 1 small chopped onion, for garnish
• 1 small tomato, for garnish
• 1/4 cup chopped fresh green coriander leaves, for garnish

Directions:

1. In a bowl, take all the ingredients listed under muthiya and mix well to make it thick and doughy without adding any water.
2. Shape them into small sized muthiyas (see photo below) and keep aside.
3. In a bowl, take yogurt and add red chili powder, turmeric powder, cumin powder, coriander powder and salt. Mix well and make the batter thin by adding water.
4. Heat oil in a pan or kadai on medium heat. Add mustard seeds and cumin seeds and when it starts to crackle, add hing/ asafoetida. Add green chili and ginger paste and saute for few seconds before adding curry leaves.
5. Add prepared yogurt mixture and bring it to a boil.
6. Once it starts boiling, add muthiya one by one. Let it boil and keep cooking.  If it dries up, then add more water. Keep cooking until muthiyas are cooked (approximately 15 minutes, minimum).
7. Once cooked, turn off the stove.
8. Garnish with onion, tomato and coriander leaves.
9. Serve hot.

Shape of muthiya

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

Ingredients:

• 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

Directions:

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.

Notes:

If you like, you may also add minced ginger (1 tablespoon) and minced garlic (2 cloves)