Chicken Khichdi

The festive season was never like this for me. For the first time, I am so busy, that I am not able to visit my own blog. This year, I started my Laxmi puja, all alone in the new city. But I really enjoyed doing all the works which my Ma does at home, during the Pujas. Now I am busy with packing because I am going home after so many months. So here is the recipe of my favorite old dish & may be I will start posting the new ones soon.

Ingredients:

Rice - 100gm \ 1 large cup, uncooked

Red Lentil or Musur daal- 50gm, no need to fry

Chicken - 1 cup, chopped or shreded

onion - 1, small, chopped

Garlic - 4-4 cloves, halved

Ginger paste - 1tbsp

chilly - 1, halved

Turmeric powder - 1/2 tsp

Cumin seeds - 1tsp

Fenugreek sedds - 1tsp

Onion seeds - 1/2 tsp

Coriander powder - 1/3 tsp

Oil to fry

Salt to taste

Sugar

Water (do not worry about quantity)

Method:

1. Wash & soak, both rice & daal, together or separately.

2. Heat oil in a cooker. Add onion, cumin & fenugreek seeds. When the seeds start to splatter, add garlic, followed by onions. Saute for 1-2min. Add the ginger pastes. Add chicken pieces. Cook for 3mins.

3. Add rice & daal. Add salt, sugar, chilly flakes & turmeric powder. Saute for 5 more mins.

4. Add 4cups of water. Cover and cook on high flame & wait for the cooker to whistle 4-5 times. Turn off the heat & let it set for 10-15 mins.

5. You can adjust the liquid amount of the khichdi according to your taste. Transfer to a serving plate & enjoy.

Spinach Khichdi

Again!! I am suffering from spinach fever, haa haa! Preparing tiffin everyday seems very challenging, when you have someone whose expectations are high (I have to confess, I am responsible for that high-expectation, sigh!). So this rice recipe fulfilled all his expectations & I was satisfied too!

This leafy vegetable, spinach, is easily available in our nearby local market & it has a huge role in most of my successful "experimental"-recipes. This one is a full meal itself. But if you want, you can prepare my Eggplant recipe & enjoy them both.

One more request I have, please join my blog & give me some feedback, if you like my blog. Your comments are valuable.

Ingredients:

Rice - 100gm \ 1 large cup, uncooked

Sona Mung daal- 50gm, no need to fry

Spinach paste (thick paste)- 1-1/2 cups
Coconut - 1/2 cup, cut into small cubes

onion - 1, small, chopped

capsicum - 1, small, finely chopped

Ginger paste - 1tbsp

chilly - 1

Turmeric powder - 1/2 tsp

cumin seeds - 1tsp

Fenugreek sedds - 1tsp

Bay leaf - 2

oil to fry

salt to taste

sugar

water (do not worry about quantity)

Method:

1. Wash & soak, both rice & daal, together or separately.

2. Heat oil in a cooker. Add bay leaves, cumin & fenugreek seeds. When the seeds start to splatter, add onions. Saute for 1-2min. Add capsicum & coconut pieces, saute for 2mins again. Now add the spinach & ginger pastes. Cook for 3mins.

3. Add rice & daal. Add salt, sugar, chilly flakes & turmeric powder. Saute for 5 more mins.

4. Add 4cups of water. Cover and cook on high flame & wait for the cooker to whistle 4-5 times. Turn off the heat & let it set for 10-15 mins.

5. Transfer to a serving plate & enjoy.

Linking to:  Combo meals for kids @ Nithu's Kitchen & Nivedhanam

Plain Khichuri \ Khichdi

Khichuri is commonly considered to be a comfort food. In Bengali tradition, it is customary to cook khichuri on rainy days :) . It is also traditional in Bengal to cook khichuri for lunch at the Saraswati Puja during the month of February—the invocation of the goddess of learning—and for other popular pujas such as Durga Puja.

While khichuri is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichdi is also the first solid that babies are introduced to.

After staying in Bangalore, I have come to know one more thing; the Bisi Bele Bath or "Hot Lentil Rice" is famous variant of Kichdi from Karnataka, a state in Southern India.

These days, the weather is pleasant & very perfect to have khichuri or khichdi in meals. So last night we had this simple & plain food in dinner. We had this after a long long time, so enjoyed this plain version with a spicy fish item. 

Hope you will love it & send me some comment too :)

Ingredients:

Rice - 100gm \ 1 cup, uncooked

Musur daal\Red Lentils- 100gm

Onion - 1 large, coarsely chopped

chilly - 1

Bay leaf - 2

oil to fry

salt to taste

sugar

Panchforon (cumin, nigella\kalo jeera, fenugreek\methi, wild celary\randhuni & fennel\mouri seeds)

Turmeric powder

water (do not worry about quantity)

Method:

1. Soak rice & daal

2. Heat oil in a cooker. Add bay leaves, panchforon. When panchforon starts to splatter, add onions. Saute for 5min

3. Add rice & daal. Add salt, sugar, chilly flakes & turmeric powder. Saute for 5 more mins.

4. Add 4cups of water. Cover and cook on high flame & wait for the cooker to whistle 4-5 times. Turn off the heat & let it set for 10-15 mins.

5. Transfer to a serving dish. Serve hot.

We had our khichuri with the spicy fish bhurji.