Traditional Gujarati Khichdi

In continuation of my gujurati meal experiment, I tried the gujju khichdi which turned out really well (if I must admit so myself)

Ingredients
2 cup moong dal
1 cup basmati or plain rice
3 tbsp ghee (clarified butter)
7-8 whole black pepper-corns
1 cup onions - finely chopped
1 cup potatoes - finely diced
3 tsp turmeric powder
2 green chillies - chopped
2 tbsp cumin seeds (jeera)
salt - to taste (about 1 1/2-2 tbsp)
lemon juice - to taste (about 2 tbsp)


Take the rice and moong dal and wash them under running water for a couple of times. Then take a pressure cooker, add add 3 tbsp ghee and add the cumin seeds, black pepper-corns, onions, and green chillies. Saute for 2 mins, then add the diced potatoes and the rice and moong dal mixture. Add in the turmeric powder and saute again so everything is mixed well. Now add the required amount of water(I generally use the ratio of 1 cup to 2 cups of water to make it nice and gooyee), cover with the lid and cok it for 4-5 whistles.

Serve the Khichdi and Kadi hot with pickle or with a papad! Enjoy the taste of a traditional gujarati meal:)

Kadi

We rediscovered that we absolutely love kadhi when we had it as part of the thali at Rajdhani, a rajastani thali place. I decided to try my hand at some of the dishes that they prepared that this is the first of the lot!

Ingredients
2 cups curd
2 cups water
1 tbsp besan
2 tbsp Kadhi masala (Badshah)
finely chopped coriander leaves
salt

Mix all the ingredients with the kadhi masala and stir well. Now cook on low flame, stirring in between. Let is boil till it thickens a bit and is cooked completely. Garnish with coriander leaves.

I am told that you can also add fried bhindi, drumsticks, pakora etc to enhance the flavor but have not tried it yet!

Vegetarian Kheema(Soya curry)

Ingredients:

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Soya granules 1cup
Tomatoes 2 to 3 meduim size
Onion 1 medium size
Ginger & Garlic paste 1tsp each
Turmeric powder 1tsp
Chilli powder 2 tsp
Salt a/c to taste
Dhaniya or Coriander powder 1 tsp
Garam masala 1/2 tsp (optional)
Fresh cilantro 1/2 cup
Lime juice 1/2 tsp (optional if not adding garam masala)
Oil for cooking

Method:
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1. Wash and soak granules in warm water for 1/2 hr
   
2. Menawhile, cut tomatoes into thin slices or make puree and keep aside
   
3. Cut onions into thin slices
   
4. Take a wide pan, heat oil and add onions and fry till light brown in color
   
5. Add ginger-garlic paste and fry for 1 min
   
6. Add turmeric powder and fry for few seconds, add soya granules by squeezing all water from it into the pan and mix well.
   
7. Fry for 2 minutes. Add all other masalas including salt and mix well (if needed very little water ) and allow to cook with closed lid on medium heat for 5 minutes.
   
8. Now add tomatoes and mix well. Again allow to cook for 5 more minutes or untill tomatoes are cooked completely. (Here if you are adding tomato puree, then add it after 5th step.
   
9. Finally add cilantro and lime juice and mix well and sim for 2 minutes.
   
10. Remove from heat and serve with hot chapathis or plain rice.