Khichdi - Not Just For Sick People (Royal Style)

I've heard from a couple of my North Indian friends that Khichdi is prepared for people who become sick or ill. They told me that is made with rice and lentils and there aren't any spices so it is very bland and plain. The way it is cooked, it is easily digestible and I guess that is why it is preferred for sick people. When you are not feeling well, you want comfort food and food that won't make you run to the bathroom.

You know what, it is also the first solid food fed to babies. From all these information, I can understand why my friends aren't fans of this dish. Here's where I come in. I'd like to consider myself as someone who likes changing people's minds about things and steer them into the world of interesting cuisine. It's a talent I brag about a lot because you know what, You Only Live Once and There's so much food out there!

Anyways, I am here to prove my friends wrong about Khichdi. It's not just for sick people but anyone who loves to try new versions of an old recipe. My mom has this talent that reminds us all of why we love to eat. At least she does it for me and I'm not saying it because she's my mom. It's true. The updated or improved recipes of traditional recipes play with my palate in a good way. I can taste, sweet, sour, and spice in every bite. That's what food should taste like. Who wants to eat bland and plain food?

This Khichdi (rice and lentil dish) one such recipe. Give it a try and if I didn't change your mind about it...then let me know.



Let's start with the ingredients:

• 8 oz of Basmati Rice 
• 6 oz of Split Moong dal (yellow lentils) 
• 1 Medium Onion, chopped finely length wise 
• 2 tsp Ginger garlic paste 
• 4 Green cardamom pods, seeded and powdered 
• 3" piece Cinnamon bark 
• 5 to 6 Cloves 
• 2 to 3 Bay leaves (pulao leaf) 
• 1 tsp Turmeric 
• 2 tbsp Vegetalbe oil 
• ½ tbsp Salt 
• 2 Green chilies, split length wise 
• 2 tsp Butter, (optional) 
• 1 tsp Whole Cumin seeds

Procedure:
1) Powder coarsely cloves, cardamom and cinnamon together and set aside the garam masala powder (spice powder).

2) Heat oil in a heavy bottomed saucepan (2-4 Qrtz size), and add jeera, when they start to crackle, add the garam masala powder and fry it for 1 minute. Now add chopped onions and sauté them until golden brown in color and then add ginger garlic paste, green chilies and turmeric & mix well.

3) Add rice and dal into the sautéed mixture and fry for at least 5min or until the aroma from the rice comes out. Add boiling water (6.5 cups) into it and add salt & bay leaves and cook it on low medium heat (for approximately 15-20min) with closed lid. Mix the contents every few minutes until both rice and dal are soft and cooked not mushy.



4) Leave the lid open after the rice and dal are cooked to allow any extra water for quick evaporation. When done remove from heat and add butter on the top.

Garam Garam Aloo Paratha!!

Today is Mothers' Day!! Let's take a moment and praise our mothers for their patience, love, support and wonderful culinary talents. I had this whole plan of making her all these different dishes but my plans got messed up when we lost power on Saturday due to the weather and I just decided to stick to simple stuff. I took over her cooking duties for the Sunday and started the day by giving her lots of hugs and love.
I saw potatoes soaking in the pot and I quickly knew what she wanted to eat for lunch: Aloo Paratha (potato stuffed Indian flat-bread). If you want more information about this type of bread, search on Wikipedia. This type of flat-bread can be made with different ingredients but potato is most filling and easiest. This flat-bread can be purchased at any grocery store but you know, it always tastes better when it's made at home with love.

To make the dough and the stuffing you need the following ingredients:
- 5 medium Potatoes
- 3 cups of Atta (durum wheat flour), for making the dough
- 1 cup of Atta, for rolling parathas
- Salt, for taste
- Half of medium Onion, chopped finely (optional)
- 1 tsp Red Chili Powder
- 1 tbsp of Coriander (Cilantro), optional
- 1 tsp of Whole Cumin seeds, optional
- Vegetable Oil, for frying parathas

Procedure:
1) Wash well and microwave potatoes for 8 minutes (or until soft). Remove them from microwave immediately and immerse in cold water for 5- 10 minutes. Remove from water and peel the potatoes. Next, crumble them, add salt, chili powder and mix well and set aside. Finely cut fresh coriander and cumin seeds can be added if available.

2) Take the wheat flour in a shallow container (mixing bowl), add salt to taste and mix well. Knead the flour into a smooth dough by using ½ - ¾ cup of water. Add a teaspoon of oil and cover dough for at least 15 minutes. Watch video for further assistance:http://www.youtube.com/watchv=h2fMTSlsdg4&feature=player_embedded

3) Clean the kitchen counter and take the dough of the size of lemon flatten it and dab it with flour on both sides and roll it evenly into a circular size of approx. 6-inches diameter. Spread 2 heaped tbsp of the potato mixture onto half-area of the circle.

Fold over the remaining half onto the potato mixture and seal the ends, representing a ‘D’. Fold it once more to make a quarter and set aside. Prepare similar quarters with rest of the potato mixture.

4) Heat a Non-stick griddle or tawa on medium heat. Roll-out each quarter into parathas evenly to a size of 6-8 inches long triangle and place it on the griddle.

5) Flip to other side after 30 seconds, and spray oil around and on the paratha. Spread the oil evenly with a wooden spatula and flip the other side. Brown the paratha on both sides.


6) Serve the parathas hot with mixed vegetable achar (available in Indian grocery stores), and/or raita.