Gujarathi Kichadi

Tried and tasted by Nivedita

Hi All,

Rice is my weakness!!! Do you think I get weak when it comes to FOOD!! yes. Nothing can comfort me other than good food. It is not compulsory to have rich, lavish, expensive, Indian, Continental or from any part of the world. Some times a simple kichadi also makes you feel happy.

The down recipe made me and my kids very happy and we all  enjoyed it for dinner. 

It is the simplest but tastiest Kichadi I have ever tried. 

You don't need anything with it other than a hungry stomach!! 

Thank you so much Sushma for sharing such a wonderful  recipe.

Coming to the recipe,

Ingredients: 

Split green gram with skin : 1/2 cup

Yellow moong dal  : 1/4 cup

Rice: 1 cup (any rice)

Whole garam masala :

Cinnamon: 1/2"  stick

Cardamom: 2nos

Clove: 2 nos

Green chilli: 1 no

Pepper powder: 1/2 tsp

Ghee/clarified butter: 2  tbsp

Oil: 1 tbsp

Bay leaf : 1

Cumin seeds: 1/2 tsp

Curry leaves: 1 string

Asafoetida: a pinch

Turmeric: 2 big pinches

Salt: According to taste

Water:  I used till one inch above the rice level.

Method:

Wash the dal and rice.  Soak in water for 30 minutes or more. 

Drain the water and keep it ready.

Heat oil in a cooker. 

Add cumin seeds. Now be quick to add all the whole garam masalas. Fry till nice aroma fills your kitchen.

Add curry leaves, hing and sauté.

Now add green chilly and turmeric.

Add the drained rice and Dal.  Mix well and fry for some time. Add hot water till 1" above the rice level. Add salt and give 3 - 4 whistles. Remove from fire. 

When cold, open and check the consistency.  If you like more watery, add some more HOT water and boil it for some time. Add the ghee before serving.

I bet, you will enjoy this wonderful, healthy Kichadi.

Sending this to the event by SimplySensationalFood.

 "Flavors of Gujarat"

AND

Festive rice event by  Torview

Keep Smiling,

Spiced Chilly powder(ಮಸಾಲಿ ಖಾರಾ)

Tried and tasted by Nivedita

Hi All,

As everyone knows, North Karnataka people love to have very spicy food. We keep searching for the ways to make our food really spicy and tasty at the same time.

This chilly powder is among those ways to get the proper North Karnataka taste.This is a very basic powder which is kept in every home. You can store it for a year also.

I love to have this with oil and one day old rotti with raw onion!!!

But the fact is it takes lot of time to prepare it. You need patience to fry all the things, grind it and mix it with the chilly powder.

Usually we take more than 1 Kilo Red chilly powder to make as it is easy to prepare for more quantity and we can store also for more time. My mom makes for her sisters also and give them.

But here I made only for 250 gm of chilly powder. Giving the recipe for the same.

                                       

                               

STEP 1 :
Red dry chilly powder - 250 gm
Salt to taste - about 1/2 cup
STEP 2 :
KEEP READY:

Garlic - 30 cloves(the normal Indian one), peeled

Ginger- 50 gm, cleaned and chopped

Fresh Coriander - 2 big bunch, Cleaned, washed and chopped(Not in the photo)
STEP 3 :

For frying :

Oil - 2 tbsp

Onion - 12 to 15 medium, cleaned, chopped

Dry Coriander seeds - 1 cup

Cumin seeds - 1/8 cup

Maratha Moggu - 15 to 20
Black cardamom - 1 big
Star anise(chakra phool)- 1 
Shahi jeera - 2 tsp

Curry leaves - 2 cups
Use thick bottomed vessel or kadai to fry the onions in 2 tbsp oil till golden brown, take care not to burn the onions.
Transfer the onions in a plate or bowl. 
In the same kadai, fry all other dry masala till you get nice aroma.
Fry the curry leaves also.
Keep aside till cool.
STEP 4:
Take onion, garlic, ginger and fresh coriander in a blender or grinder and make a fine paste.
Keep it aside.
STEP 5 :
Take all the dry masalas and make into a fine powder with dry grinder or any other tool in your kitchen.
STEP 6 :
Mix both the dry and wet ingredients in a big plate. Add half of the salt.
STEP 7:
Go on adding the chilli powder slowly to the mix. 
After half powder is added again check the salt taste. Adjust according to the taste. Keep in mind that  still half the chilly powder is there to add.
STEP 8 :
Once the chilly powder is over, mix everything properly so that everything blends well to get even taste.
Keep it out for sometime before storing in a glass or plastic jar. (Avoid steel boxes as there is a chance for chilly powder to get spoiled)

Use it for korma, dal, curry or best for Non Vegetarian food.

Sending this to the event Announcing Back To Basics  

by aqua of Served with love 

 which was started by Jaya.

Keep Smiling,