'Sag-pahita' - spinach in pulses

hello everyone, the winters are here. It is the season of celebrating the bounty of fresh vegetables. Spinach is found in abundance and is best eaten when it is just about 2-3 inches tall. One can eat it raw, sauteed and mixed with other veggies. This variation made with pulses, specially 'arhar' (split yellow pulses, tuvar dal) is a favourite in winter afternoons ,had with boiled rice. This dish is simple, flavoursome, delicious and very nutritious. Also and easy way of making your fussy little ones eat their greens happily.
'Sag-pahita' as the name suggests is made of 'saag' or leafy greens, used here is the lovely spinach.

serves 6

Ingredients:

spinach                         1/2 kg
arhar / tuvar                 250gms
asafoetida                    1/4 tsp
turmeric powder          1/2 tsp
cumin seeds                  1/2 tsp
garlic                            6 cloves
whole red chillies         4 no.s
onion                             1 small
ghee                               1 tbsp
mustard oil                     1 tbsp
corriander powder          1/2 tsp
sweet paprika powder    1/2 tsp
salt to taste

Method

• wash and soak the pulses in water for 1/2 hour
• separate spinach leaves from stalk, was and chop finely
• in a pressure cooker or a thick bottom pan , heat the mustard oil
• add the cumin seeds, chopped garlic, whole red chillies, turmeric powder
• add chopped spinach, stir for 1/2 minute
• add the soaked pulses, stir
• add 1/2 ltr water
• add salt to taste
• cover and cook till pulses are soft and done
• in a pressure cooker it will take 6-7 minutes. 
• in a pan it may take 1/2 hour
• in a separate pan heat ghee, add the finely chopped onions
• saute till slightly brown
• add the coriander powder and paprika powder
• take off fire immediately to prevent the powders from burning
• temper the cooked dal
• serve with boiled rice and some mixed salad on the side

nutritive value: spinach is a rich source of iron and calcium.it also provides essential roughage to the body

BHUNI KALEJI

"BHUNI KALEJI " as the name suggests is dry fried goat liver. Goat liver , fried in spices is a hot favourite in the family and is eaten as a starter with drinks in the evening and more greedily consumed at breakfast with pooris. Strange as it sounds, bhuni kaleji at breakfast is a dream come true for my food loving family. Goat liver is bought separately from the butcher and is best made fresh and consumed immedeately.If not, then you may just not get piece to taste.

you will need to ask your butcher a day in advance to keep aside the liver for you, because most butchers add a couple of pieces of liver to every kg of mutton bought by customers.

serves 6
prep time 15 mins
cooking time 20 mins

"bhuni kaleji" the recipe

ingredients

kaleji (goat liver)                       1/2 kg
onions (finely chopped)            1/2 cup
ginger (finely chopped)             2tsp
garlic (finely chopped )             2tsp
green chilli (finely chopped)     2tsp
yoghurt                                      3/4 cup
corriander powder                    2tsp
red chilli powder                      1 1/2 tsp
dry mango powder                   1 tsp
turmeric powder                      1/2 tsp
black pepper powder               1/2 tsp
garam masala powder             1/2 tsp
mustartd oil                            3 tbsp
salt to taste
fresh corriander leaves, lemon wedges and slit green chillies for garnish


 method

• wash, clean and cut the liver into bite size pieces
• keep in a sieve to drain
• heat a thick bottom pan, add the mustard oil
• heat to smoking point
• add the chopped ginger, garlic and green chillies
• add the chopped onions once the ginger and garlic change colour
• add the liver
• fry on medium heat for a minute
• add all the dry spices, but for the garam masala powder
• add the sallt
• cover
• keep stirring every 2 minutes for the next 10 minutes
• by this time the liver pieces should be mearly cooked and the oil would have seprated
• whip the yoghurt, add, fry till dry (approx 10 minutes)
• if you plan to serve it as a snack keep it as it is. if you plan to serve it with pooris add 1/2 cup water and cook till it comes to a boil
• add garam masala powder
• garnish with chopped corriander leaves and slit green chillies and lemon wedges

nutritive value : goat liver is extremely rich in iron , copper and vitamin A. It should be eaten in moderation . it is best made in a iron skillet, which enhances it's taste and gives it an intense black colour

The bhuni kaleji can be served as a starter or with pooris as a meal. Pooris are deep fried wheat flour breads.

' BAINGAN KI KALONJI ' - Brinjals stuffed with spices

Brinjals/ eggplants are not a favourite vegetable with most people. The following recipe is an old favourite of the family , even the children. The spices in the recipe camouflage the brinjal in a very delicious manner. It makes for an excellent side dish with rice and dal or an accompaniment with parathas , plain or stuffed. If you are an anxious parent , whose children do not find favour with vegetables, do try this and see your little ones enjoy.

You will need long slender brinjals for this dish. they shoud be an inch and half wide and 5-6 inches in length. Take care to choose the freshest and the most crisp of the lot.

Serves : 6
Prep time : 30 mins
Cooking time : 20 mins

" Baingan ki Kalonji " - The Recipe

Ingredients

Brinjals                                         6
corriander seeds                           4 tbsp
ajwain (carom)seeds                     1/2 tsp
mangrail (nigella) seeds                  1/2 tsp
jeera (cumin)                                 1/2 tsp
saunf (aniseed )                              1/2 tsp
methi (fenugreek ) seeds                 1/2 tsp
hing (asafoetida )  powder              1/4 tsp
amchur (dry mango powder)           1tsp
red chilli powder                             1 tsp
sugar                                              1/2 tsp
mustard oil                                     5 tbsp
salt to taste
corriander leaves for garnish


Method :

• wash and dry the brinjals. keep the stem
• dry roast the corriander seeds on low flame till it exudes aroma (about 2-3 mins )
• dry roast ajwain, jeera, saunf,methi and magrail on low flame for a minute
• cool and grind all the roasted spices coarsely .
• mix the salt , sugar, dry mango powder, red chilli powder, asafoetida powder into the ground spice
• combine the spice mix with 1 tbsp mustard oil into a soft mixture
• slit the brinjals lengthwise, taking care not to cut it through
• make six equal portions of the spice mix
• stuff the brinjals with 1 portion each of the spice mix
• ensure that the spice mix is pressed into the brinjals without breaking open the vegetable
• close the brinjal over the spices in between your palms, gently
• heat the remaining mustard oil in a wide shallow pan, to smoking point
• lower flame
• lay the brinjals in the oil , in a single layer
• do not stir it too much
• turn it twice or thrice , to give it a uniform colour on all sides
• drain onto a serving plate
• serve garnished with chopped corriander leaves

variation : you can make a tomato gravy and serve the roasted brinjals covered with it

nutritive value :  Nutritionally, eggplant is low in fat, protein, and carbohydrates and high in iron content

HAANDI MEIN GOSHT

Hello friends...it's been sometime...life has been busy with family obligations...daughter coming back home after 2 years of college.....it is a big excuse to celebrate...not that we, as food lovers need one....so, this occassion is being celebrated by cooking a favourite of hers, also to say bye bye to the winters ( you'd really find it difficult to cook this dish in summers)......the terracotta 'haandi' is the hero of the recipe, putting the well cut kid meat in the heroine's position.......you would need some ground space , since the 'haandi' needs to be put in a pit in mud....if you do not have such a space, feel free to put the 'haandi' or an equivalent vessel in the oven....ask your butcher to give you curry cut of a small goat , best would be kid meat. The 'haandi' in the pit makes for interesting conversation piece and also the favourite spot to sit around and chat. The heady earthy aroma it imparts to the dish has absolutely no substitute. The gentle warmth the coal exudes is more than welcome in the cold night.
       
  You would need
*a 'haandi', an earthen pot of capacity 5-6 kgs. Ask your potter to give you one in which you can cook, a heat resistant one.
*3 kgs of 'kanda' , cowdung cakes
*2 kgs of coal


Recipe for "haandi mein gosht "

Serves 6
Prep Time :       1 hrs
Cooking time :  2 hrs

Ingredients

mutton                                      1 kg
onions                                      1/2 kg (ground to a fine paste, without water)
garlic paste                              2tbsp
ginger paste                             2 tbsp
khus khus (poppy seeds)         2tbsp
milk                                         3/4 cup
cinnamon                                 1" piece
green cardamom                      6
black cardamom                      1
mace                                       1/2" piece
nutmeg                                    1/2
clove                                       6
black peppercorns                   10
bay leaves                               2
ghee (clarified butter)              3 tbsp
mustard oil                             3 tbsp
yoghurt                                  1 cup
rose water                              1/2 tsp
salt                                         to taste
dough to seal                          1 cup

Method

• wash the 'haandi' and upturn to dry it out completely
• prepare a pit in the ground of 2ft depth and 2 ft width
• line with one layer of lit 'kandas' (cowdung cakes)
• in separate place light the coal
• soak the khuskhus, green cardamom, mace and crushed nutmeg in 1 cup milk
• wash mutton and leave to dry
• heat mustard oil till smoking point
• add bay leaf, cinnamon,cloves, crushed black cardamom, black peppercorns
• add onion paste, fry till dry
• add ginger and garlic paste, fry for 2 mins
• take off fire
• slather the insides of the haandi with ghee
• grind the soaked khuskhus and spices into a fine paste
• mix the mutton into the fried onion paste 
• add the yoghurt and the khuskhus/spice paste
• add salt to taste
• put in the haandi
• sprinkle rose water
• put lid and seal tight with dough, ensure that no steam escapes
• lower the 'haandi' into the pit over the smouldering 'kandas'(cowdung cakes)
• put the coal embers on the sides of the 'haandi'
• this should come up till the middle of the 'haandi'
• cover the coal embers with a layer of dry 'kandas'...do not light them.
• cover this layer of cowdung cakes with a cm of dry earth
• make sure the mouth of the pot is not covered

Sit around the pot and enjoy the warmth. Carefully unearth the pot after 2 hrs.  Serve the delectable dish straight from the pot. An ideal accompanyment is rumali roti (a superfine Indian bread ) and some salad on the side

variation : if you do not have space then you could easily cook this in an oven

Bhuna hua Gosht

Mutton has been an integral part of  the UP Kayastha meals. No celebration , big or small, is complete without a delectable mutton dish. The dish is usually prepared by the family patriach , on a slow fired 'angeethee' (coal fired stove), kept in the 'aangan' (courtyard) of the family home. The whole process would be much publicized, as it would be only on special occasions that the patriach would take time off from his busy , mostly academic , schedule. He would position himself in the center of the household , where he could be part of all the goings on, and also the family could appreciate him toiling over the 'kadahi' , all for the noble cause of taste. In this case , it would be my Grandfather, a lawyer by profession, who would be at the helm of affairs with his obedient errand boy, running around in circles, fulfilling his each demand, mostly of replenishing his tumbler of chilled beer.
The following recipe needs 1 day of planning. Cooking on a coal fire imparts a earthy flavour...if one is not able to cook on that , using a gas top is absolutely fine.

Bhuna hua Gosht

Serves 6
Preperation time
to marinate 24 hrs
to cook  40 mins

Ingredients:
Mutton (shoulder cut)              1 1/2 kg
Yoghurt                                   750 gms
Onions sliced thinly                  200 gms
Ginger shredded                      1 1/2 inch
Garlic minced  coarsely            2 tbsp
Green chillies chopped             3 tbsp
Green cardamom                     10
Cloves                                     7-8
Nutmeg grated                         1 tsp
Mace                                       1cm
Cinnamon                                 1.5 inch
Kashmiri mirch powder             2 tbsp
Corriander seeds                      10 tsp
Ghee (clarfied butter)                150 gms
Mustard oil                               2 tbsp
Salt to taste
Corriander leaves and jullienned ginger for garnish

Method:

• fry 1/2 of the thinly sliced onions in some oil, till brown, and keep aside
• dry roast separately for 1 min each, coriander seeds, green cardamom, cloves,and cinnamon
• combine all the whole spices and grind them into a very coarse powder
• in a large bowl combine yoghurt, minced garlic, shredded ginger, sliced onions, fried onions,mustard oil, dry ground spices , red chilli powder, green chillies
• put in a tight lid vessel, preferably a box and refrigerate 24 hrs prior to cooking
• take a heavy kadahi (wok)
• invert the marinated mutton in the vessel
• add salt
• cover and cook for 20 mins on slow fire, stirring every 3-4 mins
• remove lid
• increase the heat a little,stir
• reduce the liquid to less than half
• add the ghee
• keep stirring gently all the while
• the mutton should be cooked thoroughly by now and it should be dry
• remove and serve garnished with ginger julinnes and fresh corriander leaves

The "bhuna hua gosht" is best served with hot roti and some onion slices

Nutritive value : Yoghurt is rich in calcium, vitamins, proteins and probiotics. Marinating the mutton helps to tenderize it and aids digesting it too.

     

kathal ki biryani

There are a lot of members of the Kayastha community who abstain from meat, much against the notion that Kayasthas are totally non-vegetarians. The supermoms of the community would always prepare a vegetarian version of the popular non-vegetarian items on the menu, largely to please the vegetarian populace. "Kahal ki biryani" is one such effort. the die hard non-vegetarians, of course feel it is an insult to the  'Biryani' which should only be made of mutton.....but....mothers are always striving to strike a balance on the dining table. 'Kathal' is jackfruit, in this recipe it is used in it's raw form. peeling the jackfruit is an ordeal and it is always a good idea to get the peeling and cutting done by your vegetable seller. Choose the fruit carefully. It should be raw,hard to touch and on cutting should be off white with traces of light brown, in colour.
A process called "dhungaar" is used to impart an enchantingly earthy flavour to the biryani. I shall explain the process in detail.

KATHAL KI BIRYANI

Serves 4

Ingredients:

jackfruit(cut into1 1/2 inch pieces)  500gm
onions (chopped finely)                  200gm
ginger  grated                                 1inch piece
garlic paste                                     1tbsp
green chillies(chopped)                    4-5
corriander powder                          1tbsp
redchilli powder                              1 tsp
black cardomom                             2
cloves                                             3
cinnamon stick                                1 inch
dried apricots (soaked in water)      3
fried cashew nuts                            10
garam masala powder*                     2 tsp
yoghurt                                           1 1/2 cup
chopped fresh mint leaves                1/2 cup
chopped fresh corriander leaves       1/2 cup  
ghee (clarified butter)                      200 gm
long grain basmati rice                     500 gms
tomatoes (chopped into chunks)      1 1/2 cups
lemon juice                                      2 tbsp
saffron (soaked in 2 tbsp warm milk) 1 pinch
salt to taste

for dhungaar
charcoal                                             3 small pieces
clove                                                 1
ghee(clarified butter)                           2 tsp

Method :

• Parboil the rice with the whole cardomom, clove,cinnamon and salt . the rice should be 3/4 done.
• drain and keep in sieve.
• remove the whole spices from the rice
• heat ghee in a thick bottom pan
• fry the chopped onions till golden brown
• keep 2 tbsp aside
• grind the remaining fried onions to a fine paste
• fry the jackfruit pieces , few at a time, till golden. keep aside
• mix together , in a bowl, yoghurt,ginger paste, garlic paste, green corriander, mint leaves,green chillies, fried onion paste,garam masala powder.
• add the fried pieces of jackfruit
• keep aside covered for 15 mins
• reheat the ghee.
• stir in the corriander powder, chilli powder and salt into the ghee
• add tomatoes
• lower flame, cover pot and let the tomatoes cook till pulpy
• add the jackfriut along with the yoghurt mixture, stir to mix.
• spread this evenly to cover the bottom of pan
• cover this mix with the parboiled rice
• cut the soaked apricots into bite size pieces
• dot the rice with the dried apricots
• sprinkle the soaked saffron/milk
• sprinkle lemon juice
• pour 1 tbsp melted ghee over the rice
• "Dhungar" :- take a small metal bowl (steel katori)
• choose a deep bowl
• embed the bowl securely in the center of the rice. 
• light the charcoal pieces over flame, till they smoulder, blow off the ash
• put the smouldering coal pieces in the metal bowl
• put the clove on the smouldering charcoal pieces
• pour 1 tsp ghee on the smouldering charcoal
• it will start sizzling and smoking
• the dhungaar process should be completed at a very fast speed
• make sure that none on the ash/embers from the coal fall on the rice
• cover with a tight lid
• seal the lid with dough
• keep on minimum heat for 25 mins
• turn off heat , rest for 15 mins
• remove the bowl with the coal
• serve garnished with fried onions and fried chashews

This recipe is an excellent celebratory dish for vegetarians. Serve the Kathal Biryani accompanied with cucumber raita and kachumbar salad 

nutritive value : Fresh jackfruit has antioxident nature and is rich in vitamins A and C.Fresh jackfruit provides potassium, magnesium, manganese, and iron. Potassium provides cell and body fluids that help regulate heart rate and blood pressure.

Jackfruit can be a good bulk laxative because of its dietary fiber.

*garam masala powder is a spice mix readily available in grocery stores. choose a reputed brand

Do serve this "Kathal biryani" to non-vegetarians and see the look of pleasant surprise on their faces , as they polish off their plates

" SAKAUDA"

The rains are here and it's time , once again to have some hot , spicy and sinus opening food. "Sakauda" is a favourite in the Eastern UP region. Sakauda is dumplings made of fresh greens and the dumplings are dunked in a spicy broth. The broth is made of ingredients which prevent you from catching a cold and also help in opening up the sinuses.

Recipe for "SAKAUDA" 

Serves 6

Ingredients
for the dumplings :
finely chopped spinach                    2 cups
finely chopped green coriander       1/2 cup
finely chopped mint leaves               1/2 cup
finely chopped green chillies            1 tbsp
finely grated ginger                          1 tbsp
finely chopped garlic                       1 tbsp
besan (bengal gram flour)                1 1/2 cup
amchur (raw mango powder)          1 tsp*
salt                                                 to taste
sugar                                              1/2 tsp
soda bi carb                                   1/2 tsp
water                                              enough to blend the dumplings (approximately 1 cup)
oil                                                   enough to deep fry the dumplings
for the broth :
water                                             6 cups
hing (asafoetida) powder                1 tsp
jeera (cumin) seeds                        1 tsp
kasuri methi (dry fenugreek leaves) 1 tsp
sonth (dry ginger powder)              1 1/2 tsp
red chilli powder                            1 tsp
garam masala powder                    1 tsp
amchur(dry mango powder)           1 tsp*
ginger paste                                   1 tsp
garlic paste                                    1 tsp
ghee (clarified butter)                     1 1/2 tbsp
salt                                                to taste
sugar                                             1 tbsp
for garnish
chopped coriander leaves              1 tbsp
chopped mint leaves                      1 tbsp
 lemon juice                                   2 tsp

* if raw green mangoes are available , one can use 1 cup of chopped green mangoes for the sourness and a added flavour

METHOD

for the dumplings

• take a large bowl
• mix all the dry ingredients of the dumplings in the bowl
• add water 1/2 cup and then a tbsp at a time to combine all the ingredients into a homogeneous mass (like a soft dough )
• check seasoning
• wet palm
• take one tablespoon mixture and form a ball
• form same sized balls , using the entire mixture
• heat oil, reduce heat to medium 
• fry the balls till golden, few at a time
• drain on absorbent paper

for the broth

• mix all the dry spices into a thin paste
• heat ghee in a large pot
• add jeera (cuminseeds), hing (asafoetida), kasuri methi (dried fenugreek leaves), ginger paste, garlic paste
• fry on low heat for a minute
• add the dry spice paste
• fry for a further minute on low flame 
• add 6 cups of water
• bring to a boil
• if using raw mangoes, this is the stage, where to add them to the boiling broth
• add sugar and salt
• simmer for 2 minute 
• adjust seasoning
• add the fried dumplings
• simmer for 1 minute
• take off flame 
• garnish with coriander, mint leaves
• add lemon juice
• check seasoning
• the taste should have heat and tartness with a salty/ sugary undertone

serve the sakauda in a soup bowl, 4 dumplings each, floating in a cup of broth. served warm, best as an aperitif.

nutritive value :

cumin seeds are an excellent source of iron.

ginger prevents one from colds and flu.

Colocasia leaves fritters - " rickwanch "

RICKWANCH is a strange, unusual name......the origin of which is not certain......rickwanch is almost a year round treat...made of tender colocasia leaves....it can be served a s a snack or a side dish......this dish is becoming increasingly rare in most homes. We still cook it sometimes in fond memory of our childhood days. I do hope , once you've eaten this delicious treat, you would try and make it more often. A little effort, planning and time is required to make this dish, but the end product is well worth all the effort....enjoy 'rickwanch' with hot masala chai on a rainy afternoon.......

Recipe for Rickwanch

SERVES : 6

Prep time : 6 hrs
Cooking time : 1/2 hr

INGREDIENTS

tender colocasia leaves                              9 nos
chana dal (split yellow gram)                     100 gms
rice                                                          50 gms
turmeric powder                                      1/2 tsp
red chilli powder                                      1/4 tsp
amchur (dry mango) powder                    1/2 tsp
ginger paste                                             1 tsp
garlic paste                                              1 tsp
green chilli paste                                      1/2 tsp
garam masal (indian spice mix) powder    1/4 tsp
salt                                                          to taste
oil of your choice to shallow fry
I prefer using mustard oil for it's pungent flavour

METHOD

• Wash and soak chana dal (split yellow gram ) in 2 cups water for 4-5 hrs
• Wash and soak rice in 1 cup water for 4-5 hrs
• 45 mins before serving time drain the rice and dal 
• wash the wipe dry the colocasia leaves
• grind the rice and dal together to a fine paste. add very little water only if required to move the blender
• add the ginger, garlic and green chilli paste and all the dry spices and salt
• cut the thick stalk off the leaves
• lay one leaf vein side up on a board
• spread an even, thin layer of the dal/rice/spice mix on the leaf
• put another leaf on top of the spread vein side up
• take care to align the edges of the leaves carefully
• spread the spice mix in a thin layer over this leaf too
• repeat process with another leaf
• hold the edge of the leaves and make a tight roll, rolling away from you
• the roll should resemble a swiss roll
• make another roll with the remaining 3 leaves and the spice mix
• put the rolls in a steamer for 5 mins , alternatively microwave covered for 3 mins
• rest covered for 10 mins
• cut the roll laterally into 1 inch pieces making pinwheels
• heat a non stick pan, pour 1 tbsp oil 
• shallow fry the rolls on medium heat till the outer covering is brown
• serve hot

Nutritive Value

Colocasia leaves a rich source of iron.

Variation

One can make a mild tomato gravy and add the fried rolls to it, to make a delectable side dish to be served with steamed rice

 

Khichdi on Makar Sankranti

Makar Sankranti , popularly called ‘khichdi’ is one of the most auspicious occasions for the Hindus, and is celebrated in almost all parts of the country, though the name of the festival may differ from ‘khichadi’ in UP, ‘pongal’ in TN, to ’bihu’ in the valley of Assam. It is a harvest festival. Makar Sankranti is perhaps the only Indian festival whose date always falls on the same day every year on the 14th of January (with just a few exceptions when it is celebrated either on 13th or 15th of January)

Makar Sankranti is the day when the glorious Sun-God begins its ascendancy and entry into the Northern Hemisphere and thus it signifies an event wherein the Sun-God seems to remind their children that 'Tamaso Ma Jyotir Gamaya'- may you go higher & higher, to more & more Light and never to Darkness. We should gradually begin to grow in purity, wisdom, and knowledge, even as the Sun does from the Day of Makar Sankranti.

The movement of the Sun from one zodiac sign into another is called Sankranti and as the Sun moves into the Capricorn zodiac known as Makar in Hindi, this occasion is named as Makar Sankranti in the Indian context.

Another well-known reference of this day came when the great grand-sire of Mahabharata fame, Bhishma, declared his intent to leave his mortal coil on this day. He had the boon of Ichha-Mrityu(death at his will) from his father, so he kept lying on the bed of arrows till this day and then left his mortal coil on Makar Sankranti day.
Kite flying is an inevitable part of the festival in Uttar Pradesh

Food is an integral part of all the celebrations in a typical Kayastha household of Uttar  Pradesh. Most prominent is the ‘Khichdi’ as the name of the festival suggests, which is essentially made of kali urad (split black gram), which is the 1st yield off the farm. ‘Khichdi is a mix of rice with different kinds of lentils, served with many accompaniments like different kinds of ‘bhartas’ (vegetable mash with spices),papad and generous dollops of ghee (clarified butter) and pickles. Things like til (sesame), gur (jiggery) and other fresh off the farm seasonal produce is added to the extensive menu. One will notice that all the things included in the meal are extremely helpful in preventing you from the harsh, north Indian cold weather.

Serves 6

Ingredients
Rice                                               500 gms
Black urad dal                                250 gms (split black gram, with husk)
Finely chopped onions                    ¾ cup
Thinly slice onions                           ½ cup
Finely chopped garlic                      2 tbsp
Finely chopped ginger                     2 tbsp
Finely chopped green chillies           1 tbsp
 Hing (asafoetida)                            ¾ tsp
Jeera (whole cumin)                         1 tsp
Whole dry red chillies                      2
Garam masala pdr                           1 tsp
Haldi (turmeric)pdr                          1 tsp
Cinnamon                                        1” pc
Black cardamom                             1 nos
Green cardamom                            4 nos
Black peppercorn                           10 nos
Clove                                              4 nos
Bay leaf                                           3 nos
Salt                                                  to taste
Mustard oil                                      3 tbsp
Ghee (clarified butter)                       generous individual helpings

Method

• Wash and soak the urad dal (split black gram) and rice , separately, for 3 hours
• Heat a large thick bottomed pan (the prepared dish is 3 times in volume of the raw ingredients )
• Add mustard oil and bring to smoking point.
• Fry thinly sliced onions with whole dry red chillies and drain on kitchen paper (this is for garnishing the khichdi)
• Lower heat and add in the remaining mustard oil, the jeera (cumin) , hing (asafoetida)
• Stir for half a minute
• Add chopped ginger and garlic
• Stir for a minute
• Add the whole spices (bay leaf, black cardamom, green cardamom, cloves, peppercorns,cinnamon)
• Stir for ½ minute
• Add chopped onions, fry till pink
• Add turmeric powder.
• Drain the dal (lentils) and add
• Fry for a minute on high flame
• Drain rice and add to the dal
• Fry for 1 min
• Add ½ litre of hot water
• Add salt to taste
• Stir
• Cover and cook for 20 mins on low flame
• Stir, check for seasoning
• Add garam masala powder
• Garnish with the fried onions, whole red chillies, and freshly cut coriander leaves
• Dish out individual servings and pour generous amounts of melted ghee (about 1 tbsp per person)

Khchdi is traditionally served with ‘bhartas’ – spicy mashes of potatoes, aubergines etc and papad and pickles and some freshly chopped greens live radishes and carrots
               
Nutritional value
Hing :  This spice is used as a digestive aid, in food as a condiment, and in pickles. It reduces the growth of indigenous microflora in the gut, reducing flatulence.

ZAAFRAANI ZARDA

ZAFRANI ZARDA

ZAFRANI ZARDA......is a festive dish made of boiled rice (golden sehla variety). It looks like a pulao, and is mildly sweet with a heart warming aroma of kewra.  The dish is typically Awadhi and has a very strong influence of Persian cooking in terms of the aroma and liberal addition of dry fruits, also the dum style of cooking. As the name suggests it gets it’s aroma and the festive yellow colour (zard means yellow) from zafran (saffron). Zarda is typically served during a meal or distributed during special religious occasions. One can serve it as a part of the meal spread by itself or as dessert accompanied with rabri. Zarda is served warm, making it appropriate to be eaten in winters.

Serves: 6-8

Ingredients

• 2 cup  Golden Sehla Rice (soaked for 2 to 3 hours)

• 1 ½ cup Sugar

• 6 to 8 Pistachio (chopped)

• 6 to 8 Almond (chopped)

• 2 tsbp raisins soaked in warm water

• ½ cup candy fruit

• 8 Cloves

• 2 tbsp Desi  Ghee (clarified butter)

• 6 Green cardamoms (Choti Ilaichi)

• ½ cup Milk

• ½ tsp saffron strands soaked in ¼ cup of warm milk

• 1 tsp kewra water

• Few petals of red Indian rose for garnish

Method:

·         Boil 1 litre water.

·         Add rice to the boiling water and cook with 4 cloves and 3 cardamoms for 15 minutes.

·         drain all the extra water when the rice is cooked

·         Put the boiled rice in a large bowl. Add milk, saffron, sugar, dry fruits and candied fruits and mix it well.

·         Heat ghee in a pan, fry the balance cloves and cardamom, when they turn slightly brown and an aroma starts to infuse, add rice and mix it well and then put on dum (cover with a tight lid and seal the edges with dough, so no steam is allowed to escape- this process helps retain the aroma) for 5 min on high heat. put it on slow heat for a further 15 mins

·         Sprinkle the kewra water on the warm rice before serving.

·         Garnish with rose petals.

Kewra water is available at all leading food stores. Kewra water can be substituted with rose water.

Nutrition value: the dry fruits provide essential nutrients and an array of health protective bioactive ingredients, making them valuable tools to both increase diet quality and help reduce the risk of chronic diseases.