Mausiji's UP Estyle Khichadi and Indian Food Palooza

Have you heard the famous saying: "Khichadi ke char yaar: Dahi, ghee, papad, and aachar". A simple khichadi (lentil risotto) can taste so delicious when its eaten with its four best friends: Yogurt, ghee (clarified butter), papadum, and aachar (pickle).

Khichadi is "Indian fast food" in some ways. Indians eat a wide variety of khichdi's namely Bisi bele bhath (a southern favorite), simple moong daal/lentil khichdi, arhar daal khichadi etc. The kichadi I am going to share is eaten in western UP. Believe me this khichari is in a different league altogether !

I ate this Urad daal khichadi for the first time when my mausiji-in-law visited us in Princeton. This royal khichdi is made with minimal ingredients.  Mausiji told us that it was one of the first dishes that she learnt from her sister-in-law/mother-in-law when she got married as it was a favorite dish in their joint family. Mausiji is an awesome cook and always ready to adapt to latest technology in cooking. Having eaten a bunch of meals made by her, I can testify that she is a great cook!

This khichadi is a bit thicker than other khichadi that you may have eaten and is usually served with lots of ghee and hing ka aachar. When I first ate it, it was a privilege to also eat mausiji's hand-made hing ka aachar which I haven't found in the Indian grocery stores in US.  I would have to either learn how to make it from her (too ambitious plan) or figure out a place from where I can buy it as we make this khichadi often at home and I always remember her pickle while eating it.

Recipe:
Serves 3-4 for dinner or lunch

Ingredients:

1 cup basmati rice

1 cup split urad daal (with skin)

2 tea spoon salt

2 tea spoon red chilli powder

1/4-1/2 teaspoon hing

2 inch grated ginger

and "char yaar of khichadi"
3-4 table spoon Clarified butter
Hing ka aachar or any pickle
Papadum
yogurt

- Soak rice and daal separately for 1/2 - 1 hour ( I have soaked them for 5-6 hours and that works too)

- Put a heavy bottom pan on medium heat settings
- Add two and half cup water to it. Add salt, chilli, hing, and ginger to the water

- Once the water starts boiling, add rice (drained) and daal (drained) to the boiling water and mix.

- Cook for 10-15 minutes until most of the water is absorbed by the rice and lentils

- Reduce flame to low and cook for another 5 minutes, At this point the mixture will be very dry.

- Switch off the gas, and cover the pan with lid for ten minutes

- Serve warm with Pickle (hing ka pickle preferred), Ghee, Dahi and Papadum

I am linking this post to the Indian food palooza hosted by Indian Simmer, The colors of Indian Cooking and Creative Culinary. 

Egg Biryani

One of my dear friend, Rashmi, in Philly often raved about an Egg biryani that her friend would prepare who belongs to the "biryani" city - Hyderabad.   When Rashmi narrated the recipe it did sound exotic and perhaps closer to Mugal heritage arising from the mannerism in which mint and coriander leaves are utilized.  Mint and coriander leaves are quintessential for many Indian recipes in raw form.  Use of these in fried form brings different flavors and aromas all together. 

Rajasthani Churma

While growing up, I ate this delicious churma made by my mom quite frequently. I have heard stories about how churma's were made either by hand or by huge wooden mortar and pestle when grinder's were not available easily and of course they used to taste so much better.

Pizza

In memories of uncountable pizzas from Conte's (Princeton) and Giafranco (Philly)!

Moroccan filo pie

Simple and amazing recipe with full of middle eastern flavors which can be made in an hour! Make sure that you get your units right:) Perfect way to use the six sheets of left over phyllo dough after making baklava.

Falafel from scratch

Maoz falafel were haunting me since we moved from Philly. Dede's recipe for hummus was amazing and her falafel recipe was on the "try out" list for a long time. Ankita and Neha were visiting us for the long weekend and it seemed perfect to try out Falafel from scratch while remembering Philly:)

Falafel adventure led to many more where Sid, Ankita, Neha and I ended up spending a lot of time in Kitchen & watching classic movies in breaks (or vice versa) with numerous thanks to stormy SB weather! The other adventures were Crossiant, Mapo Tofu and Shushi and will be posting them soon.