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Khichdi
INGREDIENTS: 1/2 tsp jeero (cummin) 2 cups rice 1 piece tuj (cinnamon) 1/4 tsp turmeric 2 tblsp sliced onion 1 cup oil dhal (toovar dhal) 2 elaichi (cardamom) 2 tblsp oil 1 tblsp ghee METHOD: Wash dhal well, taking care to remove all outer skins. In 3 pints of boiling water (salted) add tuj, turmeric, elaichi and throw in wash dhal rice. Boil rapidly and cook till done, but not mushy. Drain completely dry in colander. Put back in pot with few spoons of cold water and allow to steam for 10-15 minutes over low heat. Just before serving ,fry onion in ghee/oil and carefully distribute over rice. with handle of spoon lightly stir inside to evenly coat khichdi with ghee. serve with toasted papads,ringra bharad and essential accompaniment, kadhi (sour milk gravy). by Sharifa Panchbhaya (Los Angeles, U.S.A).
Kadhi
INGREDIENTS: 2 tblsp chana atta (besan) 3 green chili 2 piece (kadi) lasan 1 medium size onion 1 pinch or 1 tsp jeera 1 stick kadhi patta (leaves) 1/4 piece coconut 1 stick green dhania 1 pinch ajmoo 100ml oil 500gm sour dahi (curd) 1/2 teaspoon jeera salt to taste METHOD: Wash 1/2 onion,coconut,lasan, green chili and kadhi patta and cut all into small pieces and grind it, to make paste.take 500gm dahi into bowl and mix the paste,pinch of haldi and besan,salt to taste mix into 500gm dahi. TO MAKE VAGHAR:put 1 pinch jeera and ajmoo into 1 pan and heat it on low flame,and add 100ml oil into the pan,heat it for while and put 1/2 cutted and pieces of onion into pan and heat till it becomes pink.and then add 5-6 kadhi patta (leaves). mix all things (dahi mixture and vaghar ) in 1 kadai on medium flame for 3 minutes by closing with cover ,when its starts boiling ,sprinkle green dhania (coriander leaves),close the stove. serve it with khichdi. by Sharifa Panchbhaya (Los Angeles, U.S.A). Rengru
INGREDIENTS: 500gm ringra (brinjal) 2 Tomatoes 150gm toovar dana 1 tblsp adrak lasan paste (ginger garlic paste) 1 tblsp dhania jeera powder 1 tblsp red chili powder 1 teaspoon turmeric powder (haldi) 1 spring onion (medium size) 150 ml vegetable oil salt to taste 1 cup water little coriander leaves METHOD: Cut each brinjal into 4 piece and wash in water with toovar dana.and wash spring onion. take 150ml oil in cooker, heat it on medium flame.put 1 tblsp adrak lasan paste,2 cutted tomatoes,1 tblsp dhania jeera powder,1 spring onion,1 teaspoon turmeric (haldi) and 1 tblsp chili powder,salt and 1 cup water to cook, in cooker and heat it till 2 wissle (siti). and add little green coriander leaves by Sharifa Panchbhaya (Los Angeles, U.S.A) Bhunji Khichdi
INGREDIENTS: 2 cups rice 250gm raw mince 3 potatoes (halved/fried) 1 tomato 2 elaichi (cardomom) 1/2 tsp jeero (cummin) 1 !/2 cups toovar dhal (oil dhal) 1 onion 1 stick cinnamon 3 tblsp ghee a few cloes and peppers INGREDIENTS FOR MINCE: 1 tsp ginger/garlic 3 whole green chilies 1/4 tsp saffron (optional) 1/2 tsp salt 1/4 tsp chilli powder METHOD: Braise mine in spices. when done add saffron or turmeric and turmeric and mix well. Boil rice in salted water and drain .Boil dhal in salted water and drain when only half done. Fry onions an jeero in ghee till golden brown. leave half of the onion in pot and remoove the rest of the onions and set aside. Spread dhal over onion and ghee, then put the braised mince over the dhal. slice tomato in thick slices and setover mince. Arrange eggs and potatoes and, lastly, spread rice over all. Garnish with the remaining fried onion and sprinkle a tblsp of ghee. Now sprinkle half a cup of cold water and bring to steam slowly over low heat for 20 minutes.serve with kadhi.
by Sharifa Panchbhaya (Los Angeles, U.S.A)
Bhinda Nu Saag
INGREDIENTS: 500gm bhinda (lady fingure) 2 tblsp dhania jeera powder 1 tsp red chili powder 1/2 tblsp haldi (turmeric) powder 100ml vegetable oil 1 tblsp adrak lasan paste (ginger garlic) salt to taste METHOD: Wash bhinda and cut into small round piece or into 4 piece and dry it with cloth.take 100ml oil in fry pan or kadai and heat it on low flame,adding with (all ingredients) small piece of bhinda's,1 tblsp adrak lasan paste, 2 tblsp dhania jeera powder,1 tsp chili powder, 1/2 tblsp haldi powder,salt to taste. by Sharifa Panchbhaya (Los Angeles, U.S.A).
INAMI–BIRYANI -RICE COOKED IN DELICIOUS MUTTON STOCK
INGREDIENTS PREPARATION OF MUTTON STOCK (LIKE YAKHNI) 1-1/2 KG MUTTON 4- TBSP GINGER AND GARLIC PASTE 2- WHOLE ONION 1-TBSP WHOLE GARAM MASLA (TIE IN MUSLIN CLOTH) 1-TBSP CUMIN SEEDS 2-TBSP WHOLE CORIANDER SEEDS 1-PES STAR BADIYANA /CINAMON/ GREEN CARDAMOMS/BAY LEAF 1-1/2 JUG WATER SALT –TO-TASTE PREPARATION FOR RICE 1-KG RICE (BASMATI PULAO RICE SOAKED FOR ˝ HOUR) 1-ONION FINELY SLICED 2-TBSP GINGER AND GARLIC PASTE 1-TSP GARAM MASALA POWEDER 2- CUP FRESH YOGHURT 4- GREEN CARDAMOMS 2- BAY LEAF 2- CUP OIL 1-CUP GHEE/DALAD ˝ TSP SAFFRON COLOUR / ˝ CUP MILK / ˝ CUP MAWA OR FRESH CREAM DIRECTIONS 1-WASH MUTTON THOROUGHLY.PUT IT IN A PRESSURE COOKER ADD ALL THE INGREDIENTS GIVEN UNDER PREPARATION OF STOCK.ADD THE GIVEN QUANTITY OF WATER AND SALT ACCORDING TO YOUR TEST.COVER THE LID AND COOK ON A LOW FLAME FOR 15 TO 20 MINUTES. 2-NOW OPEN AND CHECK WHETHER THE MEAT IS TENDER.REMOVE THE SPICES TIED IN MUSLIN CLOTH AND WHOLE ONION FROM IT AND KEEP ASIDE. 3-TAKE A DEEP PAN,HEAT OIL AND ADD GREEN CARDAMOMS AND BAY LEAF,AFTER A MINUTE ADD SLICED ONION TILL GOLDEN BROWN AND STAIN IT ON A TISSUE. 4-IN REMAINING OIL,ADD GINGER AND GARLIC PASTE STIR FOR FEW MINUTES THEN ADD FRESH YOGHURT,GARAM MASALA POWDER,AGAIN STIR 8 TO 10 MINUTES THEN ADD RICE TO IT. 5-NOW ADD MUTTON STOCK TO IT,ADD SALT IF REQUIRED,WHEN RICE IS ALMOST COOKED DISSOLVE SAFFRON IN MILK AND PORE ON IT. 6-WHEN COMPLETELY COOKED MIX MAWA OR FRESH CREAM AND GOLDEN ONION TO IT.COVER IT TIGHTLY FOR 10 TO 15 MINUTES MORE. 7-SERVE IT HOT WITH GREEN CORIANDER AND RAITA.
BY:FATIMA GADIWALA-DUBAI
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