Woke up with great difficulty (laziness), and for some reason first thing which crossed my mind was "Rice for lunch", it's too difficult to keep away from rice for almost a week.
Tea was ready and by then I soaked some rice and dal...chopped ginger for both khichdi (primarily) and also for my morning tea....it's a bliss to have ginger tea.
While sipping away my tea I remembered it's a friends birthday, called and wished her on her 33rd Birthday and didnt let her forget she is Thirty Three...we both had a good laugh!
I had tasted varieties of Khichdi during my childhood days, all that from my multicultural neighbourhood. Maharashtrian, Gujrati, Rajasthani (Marwari), Uttar Pradhesh(i), Madhya Pradesh(i) versions too I remember...However I still don't know what an ideal Khichdi should be like.
A Khichdi has multiple variations in the way it is pronounced and in it's appearance, however the primary ingredients would always be rice, pulses and spices. Now for the comfort food (purely my version-don't blame if doesn't look familiar to you) Khichdi:
1 medium sized bay leaf, 1 tea spoon cumin seeds, asafoetida pwdr, 8-10 peppercons, 1 onion chopped, 2 green chilies chopped, one tomato cubed, an inch long ginger root finely chopped, coriander leaves finely chopped, small pieces of khopra (dry coconut).
Heat some oil, throw in a bay leaf, few cumin seeds, pinch of asafoetida, few peppercons sauted all of it for around 30 secs, add ginger mix once followed by onions for 2mins, ginger garlic paste (made by me, both stored in seperate containers), tomato. Mix and saute for another 3-4 mins on medium flame. Now simmer the flame and add the khopra, let the coriander go in, also add chilli, turmeric, garam masala pwdr, salt and a spoon of curd. Mix well close and keep for 2-3 mins, wash soaked rice/ dal combo and add to the mixture. Stir the mixture well add warm water and as it boils close the cooker with it's lid, place whistle and leave it for 3-4 blows.
I'm happy with what I had for lunch with some raita!
Tea was ready and by then I soaked some rice and dal...chopped ginger for both khichdi (primarily) and also for my morning tea....it's a bliss to have ginger tea.
While sipping away my tea I remembered it's a friends birthday, called and wished her on her 33rd Birthday and didnt let her forget she is Thirty Three...we both had a good laugh!
I had tasted varieties of Khichdi during my childhood days, all that from my multicultural neighbourhood. Maharashtrian, Gujrati, Rajasthani (Marwari), Uttar Pradhesh(i), Madhya Pradesh(i) versions too I remember...However I still don't know what an ideal Khichdi should be like.
A Khichdi has multiple variations in the way it is pronounced and in it's appearance, however the primary ingredients would always be rice, pulses and spices. Now for the comfort food (purely my version-don't blame if doesn't look familiar to you) Khichdi:
1 medium sized bay leaf, 1 tea spoon cumin seeds, asafoetida pwdr, 8-10 peppercons, 1 onion chopped, 2 green chilies chopped, one tomato cubed, an inch long ginger root finely chopped, coriander leaves finely chopped, small pieces of khopra (dry coconut).
Heat some oil, throw in a bay leaf, few cumin seeds, pinch of asafoetida, few peppercons sauted all of it for around 30 secs, add ginger mix once followed by onions for 2mins, ginger garlic paste (made by me, both stored in seperate containers), tomato. Mix and saute for another 3-4 mins on medium flame. Now simmer the flame and add the khopra, let the coriander go in, also add chilli, turmeric, garam masala pwdr, salt and a spoon of curd. Mix well close and keep for 2-3 mins, wash soaked rice/ dal combo and add to the mixture. Stir the mixture well add warm water and as it boils close the cooker with it's lid, place whistle and leave it for 3-4 blows.
I'm happy with what I had for lunch with some raita!
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