Red Basmati Rice Khichdri

A couple of  weeks back my husband got a new variety of rice called red basmati rice from the Indian stores. This rice is a product of Srilanka. But we could also get this kind of rice at Whole Foods market. Red basmati rice is considered as an aromatic rice. Similar to the brown rice this rice takes long time to cook and the rice slightly splits when its cooked.. It takes about 45 minutes to cook 1 cup of rice in a rice cooker. It resembles cooked wild rice and has an aroma  reminiscent of popcorn. This rice is also rich in dietry fibre. We both started liking the rice and started making it for our regular lunch. Last week I tried making Khichri and it came out really well.
Ingredients:

Red Basmati Rice- 1/2 cup
toor dal- 1/4 cup
Mixed vegetables- one cup (carrot, string beans, peas, potatoes, corn)
Tomato (chopped)- 1
turmeric powder- 1/4 tsp
corriander powder- 1 tsp
cumin powder- 1/2 tsp
chilli powder- 1- 1/2 tsp (accoding to spice level)
grated ginger 1 tsp
garam masala- 1/2 tsp
salt to taste
coriander leaves (cilantro)- 1 tbsp , chopped (to garnish)

Seasoning
mustard seed- 1/2 tsp
Cumin seeds(jeera)- 1tsp
curry leaves- 1 string
asafoetida- 2 pinch
ghee- 2 tsp

Method:

• Wash the dal and rice. In a vessel boil 3 cups of water. Add the rice, dal and turmeric powder and cook them on a medium flame. 
• When the rice and dal gets half cooked add the mixed veggies, tomato, corriander powder cumin powder, tomatoes, salt, ginger, chilli powder and aloow it to cook on a medium flame. 
• Stir the khichri in between to make sure that the ingredients at the bottom of the vessel doesn't get burnt. 
• When the rice gets 75% cooked add the garam masala and continue to cook on a medium flame.  Add 1/2 cup of water if necessary.
• When the rice and dal along with the mixed veggies get cooked fully, turn off the heat. 
• In a small wok heat some ghee add mustard, cumin seeds. When the mustard cracks add hing and curry leaves and pour the seasoning on the khichri. Mix well and garnish with coriander leaves(cilantro)
• Serve hot khichri with pickle and yogurt.(curd).

Gujarati Kadhi/ Spicy yogurt curry

Kadhi is a yogurt based gravy which often contains chickpea flour and vegetable flitters called pakoras-Kadhi Pakodi. It is usually served in combination with Khichri. Although Kadhi is made in different parts of India, it differs in its flavour, taste and consistency. Gujarati and Rajastani Kadhi differs from the that made in north India. Traditionally it is sweeter and thinner than the northern varieties and is eaten without pakoras. Variations can be made on this basic dish by including vegetables like okra(lady's finger). The recipe that I made is from my mom. She often makes kadhi at home which makes an combo with rice and rotis.

Ingredients
Yogurt(curd)- 2 cups
Water- 3 cups
Besan(chickpea flour)- 2 tbsp
Turmeric powder- 1/4 tsp
Salt to taste
Sugar- 1 tsp(optional)
Kasoori Methi(dry fenugreek leaves)- 1 tsp
Coriander(cilantro) leaves- 2 tbsp
Seasoning
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Ajwain- 1/4 tsp
asafoetida- 2 pinch
Green chillies- 2
ginger(chopped)- 1 tbsp
Red chillies- 2
Curry leaves- 1 string
oil/ ghee- 2 tsp

Method:
Mix the yogurt, water, beasan, salt and turmeric powder in a bowl. Heat oil/ ghee in a pan and add mustard seeds, cumin seeds, ajwain, red chillies. When the mustard cracks, add green chillies., ginger, asafoetida, curry leaves and saute them for 20 seconds. Now add the yogurt-besan mixture and allow it to cook on a medium flame for few minutes. Finally add sugar(optional) and  turn off the flame. Garnish with cilantro leaves and serve hot.

Khandvi / Chickpea flour rolls

Khandvi is a delicacy from the Gujarati cuisine which is made of Chickpea flour (Gram flour).This can be served as a snack or a light fast food or as an appetizer. I learnt to make Khandvi from Srimurti Devi Dasi, who cooks amazing preparations for Their Lordships Sri Sri Rukmini Dwarakdish, at Los Angeles ISKCON temple.


Ingredients
Khandvi
Gram flour/ Chickpea  flour- 1 cup
yogurt- 1 cup
water- 1 cup
Turmeric- 1/4 tsp
hing/ asafoetida- a pinch
green chilli- 1
ginger- 1 inch
salt to taste


Seasoning
Mustard- 1 tsp
Sesame seeds- 1 tsp
Hing- 1/2 tsp
curry leaves- 1 string
shredded coconut- 3 tbsp
oil- 2-3 tsp


cilantro for garnishing

Preparation:
Shift the chickpea flour and mix it with yogurt, water, salt, turmeric powder, hing. Grind the green chilli and ginger to make a paste and add it to the chickpea flour yogurt mixture. Mix them well and make sure that no lumps are left. Pour the mixture in a heavy bottomed vessel and cook it on a medium flame stirring continuously to make sure that the paste doesn't burn at the bottom. Continue to cook until it becomes a thick paste and starts leaving the side of the vessel. Turn off the heat and with a spatula spread the paste immediately on a clean  flat surface evenly. Leave it for 5-6 minutes. Cut them vertically and roll them to desired size. To prepare the seasoning for khandvi, heat the oil in a pan and add mustard seeds, sesame seeds. When the mustard seeds splutters add shedded coconut, curryleaves hing and turn of the heat and pour over the khandvis. Garnish with cilantro(coriander leaves). Serve them with Tamarind dates chutney and green chutney.


I'm dedicating this recipe to my mom for Mother's day. This is one of her favourite dish which she herself has never made at home and I learnt to make it. "Amma you have done so much to me for which I'm indebted". I dedicate this Khandvi dish to you as a token of love.


Sending this recipe to Mother's day event hosted by Panchpakwan