Cooking Recipes

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Wednesday, April 2, 2008

Bengali Khichidi

Cooking Recipe for Bengali Khichidi:

Ingredients

  1. 1 cup rice (washed and soaked 30 minutes)
  2. 1 cup masoor dal (washed and soaked 30 minutes)
  3. 1 tbsp. channa dal (washed and soaked 30 minutes)
  4. 1 bay leaf
  5. 3 green cardamoms
  6. 1" stick cinnamon
  7. 3 cloves
  8. 1/2 tsp. cumin seeds
  9. 10-12 tiny onions peeled or
  10. 1/2 cup sliced onions
  11. 10-12 baby potatoes washed clean
  12. 1/2 cup peas shelled
  13. 1 carrot diced
  14. 1 tsp. ginger grated
  15. 1 tsp. garlic grated
  16. 3-4 green chillies finely chopped
  17. 1 tbsp. coriander finely chopped
  18. 1/2 tsp. turmeric powder
  19. 1/2 tsp. garam masala powder
  20. salt to taste
  21. 5 cups water
  22. 4 tbsp. ghee

Method

1. Drain dals, rice in a colander and keep aside.

2. Save this water for adding later.

3. Semicrush spices (cardamom, cinnamon, cloves)

4. Heat 3 tbsp. ghee in a large heavy skillet.

5. Add cumin seeds, bayleaf, crushed spices, splutter.

6. Add ginger, garlic, chillies, stirfry for a moment.

7. Add onion, potato (with skin), sitrfry for 2 minutes.

8. Add carrots, peas, turmeric, garam masala, salt.

9. Add dals, rice and gently stirfry for 1 minute.

10. Add water to make drained water 5 cups.

11. Heat well and add to skillet.

12. Stir, bring to a boil, cover and simmer till done.

13. Rice and dals should be done but not overdone.

14. Veggies will get soft and water should be absorbed.

15. Add more water if required in between.

16. When done, pour remaining ghee and sprinkle coriander.

17. Serve piping hot with gravied veggies or kadhi

Making time: 45 minutes
Makes: 7 servings
Shelflife: Best fresh