Travels for Taste

Tales of travel and food with a touch of spice

Ressurecting LEFTOVERS ! A quick recipe for Phodnichi Khichadi

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Heya all ye blog readers, followers or mere net trawler’s!

I have a simple yet effective way of resurrecting plain white boiled/steamed rice and conjuring up a tasty spicy dish to allow for a guilt free ,time-saving recipe which will not only help you NOT die of guilt for throwing away rice that’s perfectly OK but just stale and also having the pleasure of cooking an easy peasy meal all on your own. Of course it’s NOT my own recipe but a hand me down from my mother! GAAH and YOU actually thought I was that creative …giggles to herself and continues typing …

Well you need, yes! Of course my dear genius some leftover white plain cooked rice.

Depending on bow much rice you have say roughly a medium sized soup bowl for example, you will need:

1.2 tablespoons oil

2.2 cloves of garlic with skin

3.1 medium sized red onion finely chopped and I mean FINELY !hehehe I like trying to sound very professional, am just joking here, chop it how you will!

4.few fresh green lovely curry leaves.

5.Turmeric Powder

6. Salt to taste

7.Chilli Powder

8.Pinch of Asafoetida

9.  A pinch of each Jeera (Cumin seeds) & Mohri (Mustard Seeds)

10. A tiny squeeze of lime

11. Some finely chopped freshly coriander for garnish

12. One or two green chillies chopped

Ok now heat the oil in a pan , add the Hing (Asafoetida powder) , add the Mustard seeds and Cumin seeds and wait for the mustard seeds to crackle in the hot oil, then add the garlic finely chopped with the skin and let it turn brown and crisp , believe me,it adds a power packed punch to the flavour of the rice,then add some green chillies chopped to a size that you can pick them out if you don’t want to set your tongue on fire ! Then,in go the curry leaves and the chopped red onion,after the onions are nicely tossed and turned in the oil to give them just the soft and crunchy texture you need,toss in the rice and slightly turn it with your hand before you do to prevent it from sticking , it should open up so that the flavours of the tadka (seasoning ) touch EACH grain and coat it with their heavenly goodness !

Then add the turmeic powder, red chilli powder and mix well, cover the vessel and cook on a very low flame so as to prevent the rice from sticking to the pan at the bottom. Steam for some time and open the lid,squeeze a generous bit of lime on this dish and garnish with fresh coriander, you can even add a few bits of chopped fresh tomato of you like.

Serve HOT with any curry or ”leftover” dal reheated.

I LOVE eating this plain with a big dollop of curd or plain yogurt too !

See told you it was easy peasy !

Shahi Khichadi

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I have decided to finally upload some of the recipes which received a lot of comments on my Facebook food album and I ended up sending out the recipe by email to many of contacts. Here is one of the easier and more popular ones . When I was a kid when my mother said ”khaichadi” in response to what’s for dinner ? it usually meant that one of us feverish and needed something gentle on the tummy or one of us was trying to recover from an upset tummy .Of course the taste of the boiled rice and green gram halved and with skin on or the yellow version without skin , is ultimately satisfying a great comfort food when served piping hot with a dollop of ghee and some warm milk ,a good night’s sleep guaranteed !

But my version is spicy ,with a tasty twist and a lot of fun to cook and even more fun to eat .

I adopted this recipe from the way my mother makes khichadi and also from how my pal S of www.jainfoodie.com makes Jain Dal Khichadi . I choose to call it Shahi meaning Regal or Royal here because it is rather a posh version of the humble boiled version. Khichadi meaning an Indian for a slurpalicious RICE and lentil dish cooked like a pulav /pulao/pilau /pilaf.

Ingredients (enough to serve 2 with second and maybe a third helping !)

  • Rice 1 cup
  • A Mix of the following in equalish parts in the same cup used to measure the rice – Massor Dal also called Red Lentils-split and skinless, Moong Dal also called Green Gram yellow we will use the  spilt skinless variety and the split green moong dal with green skin on , Urid Dal also called Black Gram halved with skin ,some Toor Dal also called pigeon peas – yellow spilt and skinless .
  • 1 large red Onion
  • 1 medium tomato
  • 2-3 Bay leaves
  •  Bits of Cinnamon bark
  • 2 cloves of garlic smashed with skin on
  •  2 green chillies
  •  Jeera / Cumin
  •  Hing / Asafoetida
  • Salt to taste
  • Red Chilli Powder
  • Turmeric Powder
  •  2 small potatoes
  •  Few Curry leaves
  •  Few Cloves
  •  Few black whole peppercorns
  • 18. Oil for sauteing
  • Some Ghee – maybe 2 spoons – Clarified Butter

Method :

  • Wash the rice and lentils and place them in a pressure cooker ,add 4 cups (use same cup as the one used to measure the rice and the dals) of water and another to make it a little softer than regular rice ,pressure cook till 4 whistles are done.
  • Once the steam slowly releases from the cooker , you can open the lid and it will look like the picture below but a bit different in colour because when I made this I was short on red lentils so didn’t add them . Actually even you make this dish with rice and only yellow moong dal it will taste just as good 🙂
  • While the cooker is cooling down ,chop the potatoes into longish strips and stir fry them in hot oil till they turn brown, add some salt, sprinkled over them just as they get done, these potato fries are our garnishing to add that REAL REGAL or SHAHI touch to the dish . Once done keep them aside and STOP yourself from munching on them before your dish is ready , my husband managed to gobble quite a few ,pretending he was helping me ”stir” the onions while I clicked pictures ..grrrrr
  • Now Lets prepare the tadka /tarka or the tempering. First slice the onion and the tomato vertically into thinish slices .
  • Add oil about 2 large tablespoons into a pan and one teaspoon of ghee just for flavour and aroma , when this mix is hot add some hing , then add the jeera and the crushed garlic and the 2 green chillies spilt along the middle lengthwise as it opens them up and allows the pungent seeds to spread through the tempering , one kick ass way to add that hotttt KICK to the dish ,trust me this one is explosive spicy HOTT as it has all the ingredients to help the taste explode in your mouth, saute till the garlic is brown and the garlic’s skin starts to crackle , then add the cloves, the whole black peppercorns , bits of the barks of Cinnamon ,curry leaves, bay leaves and keep stiring this mixture to prevent charring or over heating ,it will look like in the picture below :
  • Then add the chopped onion, It should look like the picture below:
  • Then after a while when the onion has begun to turn a lovely pinkish ,brownish colour and looks the picture below it’s time to add the tomato .
  • Now add the vertically sliced tomato slices , I can assure you that now the potent aroma of all those lovely spices and the onion are stirring up quite an appetite inside you and making you hungrier every passing minute .
  • I dislike chunky bits of tomato floating in my mouth while I gobble up the khichadi so I jus a flat wooden spatula and gently ensure that the tomatoes are totally mashed  in a way that allows the mixture to become one entity, it should look like in the picture below :
  • Add just a bit of red chilli powder and some turmeric powder to the mixture above and add salt to taste ,Now add the cooked rice and lentil mixture to the above tempered mix of spices ,onions and tomatoes ,mix well stirring well, add salt again enough to flavour the rice and lentil mix .
  • It’s almost done , just keep this on a low flame for about a minute or two to allow the flavours of the spices to penetrate deep inside the rice and lentils .
  • The SHAHI KHICHADI is now ready to be garnished! Yay 🙂
  • WOW now doesn’t that look awesome ? I am quite proud about this creative production from my kitchen , hope you relish it as much as I did errr we did , hubby had to agree 🙂
  • If you fear that all the spices may be a bit too much for your sensitive palate prepare a quick cooling cucumber and curd accompaniment . Beat 2 spoons of set yogurt or thick flowing yogurt and add tiny square bits of fresh cucumber , season with a bit of salt ,some sugar and some jeera powder to taste .

Enjoy !

Goda Sheera (Sooji Halwa in Hindi, Prasadacha Sheera for Satyanarayan Pooja)

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I have been planning for ages to make some Goda sheera (goda =sweet in Marathi , my mother tongue and sheera stands for a sweet preparation made using Semolina as the primary ingredient ). I wanted to prepare this for Holi but was too lazy to do it but on Gudi Padwa, which is the Maharashtrian New year, I decided to be a good girl and prepare this sweet dish and offer it to my favourite god Ganpati Bappa:)

I love using milk and mashed bananas as it reminds me of the way my elder Sister prepares it and also of the many Satyanarayan Pooja Prasad (Prasad = offering made to god in the form of food etc) that I have greedily gobbled up all my life back home in India. My mother though prefers to prepare this dish using a mixture of sugar dissolved in water to add a sweet taste. Any way you choose to prepare it, I assure you it is a hugely satisfying experience preparing it  and gobbling it afterwards 🙂

It would be unfair to throw Indian terms at my non Indian readers so , Gudi Padwa is a festival wherein we Maharashtrians celebrate the end of the harvest season and welcome a brand new year with the Hindu Calender. Satanarayan Pooja is a Hindu ritual of worship performed to celebrate new beginnings like a wedding, a housewarming or during the annual Ganesh Festival. It requires the Man and the Lady of the house to perform an elaborate offering to god and the beautiful part of the pooja or the ritual is the Katha (Katha simply means story in Marathi) as it takes the listener on a journey through tales that define our religion. The ultimate offering of love for god at the end of this ritual is called a Prasad and is almost always Sheera. Please click on the hyperlinks to enjoy reading in detail about the terms used. I thank all contributors to Wikipedia for providing such useful and beautifully written information. Oh yes, and the most fun part of Gudi Padwa is the Gudi, it is basically a long stick covered in shiny wrapping paper and a decorative piece of cloth is placed on the top and an inverted ”gadoo” or a stainless glass of a particular shape is placed over it or a brass container which is used for poojas and is again a very auspicious piece of the ritual. The swastika symbol is made on it using bright red kumkum, then this is wrapped with a garland of fresh marigolds and bright green leaves of the mango tree and also a garland made from ” Batashe” which is a white leaf-like thing made from concentrated sugar syrup and strung onto a string and made into a garland. This is then perched on the balcony and worshipped and kept on display for all to see, it is quite a sight to see colourful ”gudi’s” swaying outside everyone’s windows and balconies.

I had to make mine this year using an unused shower curtain rod, golden wrapping paper recycled from Christmas, a steel bowl instead of the traditional glass and a bright red stole instead of the usual auspicious colours of green or gold! Anyway, this is what it looked like :), am quite proud of it really!

Below I have chosen 2 images from google that I feel are really good and stunningly clear images and really capture the spirit of the festival, the first of a couple dressed all traditionally and with the beautiful Gudi being worshipped using a well-decorated thali (plate containing several items for performing the ritual) and the second image is of the sexy Ms Isha Koppikar looking like a million bucks and the Gudi looks lovely as well!

Pic 1: Image courtesy iDiva dot com

Pic 2: Image Courtesy Click here

Ok ! so now, let me try to put down here the recipe in a simple and easy-peasy manner.

Preparation time: Approx 45 minutes Serves:4

Ingredients :

  1. Semolina /Rava/Suji – I use fine rava as it is what I find is best for this recipe. approximately 2 small watis or ramekins.
  2. Ghee – plenty!
  3. Raisins – a handful
  4. Badam/Almonds – again a handful
  5. Saffron/Kesar/Zafran – a small pinch just to add colour and pomp!
  6. Cashewneuts/Kaju/Kajoo – if you like them, not necessary) – a generous handful without the peel and unsalted.
  7. Milk about 200 ml
  8. One ripe Banana
  9. Elaichi/ Green Cardamom – about 6-8 – open them and crush the brown seeds to make a powder using a mortar pestle we will also use the green outer cover to add a distinctive aroma to the recipe :), sounds so romantic doesn’t it ( err well …)
  10. Sugar – I use granulated white sugar, and take 2 – 2.5 measures of a small bowl, actually, the proportion is always 2:1 for the Semolina: Sugar for this dish so choose the quantity accordingly.

Method :

  • Boil some water and add into a small bowl, add the almonds, this will make it easy to peel off the skin. Soak some raisins in lukewarm water so that they absorb water and can be dunked into the semolina at a later stage.
  • Add the Saffron strands ever so carefully to a small bowl of water so as to allow the beautiful golden orange colour to disperse into the water.
  • Take 2 bowl fulls of Semolina and add to a pan and constantly stir it until it turns a light brown colour, if you do not keep stirring or put the pan on a very high flame it might burn and we don’t want that do we? Also, I use a rather heavy bottom pan to ensure that the heat spreads evenly and that the Semolina browns well.
  • This is how it looks before we brown it :
  • This is how it will look after stirring for a while :
  • This is how it will look when it is done and ready for the next stage,i.e to be added to the ghee:
  • Remove the pan from the flame and keep the Semolina aside .Now take 2-4 large tablespoons of ghee (Clarified Butter) in a vessel and warm it on a low flame, be very carefull when frying with ghee as GHEE heats up very fast and anything unattended inside the hot ghee can char easily. When the ghee is warming up add the cashew nuts first and wait for them to start browning, then add the remaining raisins – not the ones which are kept soaking in water ! The strong aroma of the warm Semolina , the beautiful smell of desi ghee and the in-your-face tasty aroma of the fried cashews will assault your senses in the most pleasant way and fill up your kitchen with an almost auspicious atmosphere, it’s when this happens that one truly feels festive from within and it is also at such moments I have massive nostalgia attacks and realise how deeply coded our childhood memories are and  how much a part of our memories are made up of familiar sights and sounds. I oftentimes find life in the western world paler, less colourful and too quite compared to the pomp , blast of colours and festivity that make up India …sighhhh !
  • The cashew nuts and raisins turn a golden hue as seen in the picture above and the raisins puff up quite a bit due to the heat of the ghee,be careful not to overdo the raisins as they are akin to tiny missiles filled with boiling hot oil and if they burst , you can get serious burns …booooo! The kitchen is quite a dangerous place for the uninitiated isn’t it ?!
  • Ok, while the cashew nuts are being processed , take a small vessel and add the 200 to 250 ml milk on a low flame, add the sugar and dissolve, stirring till it completely dissolves, do not allow the milk to boil but reduce it on a low flame, add the crushed green cardamom powder and the outer green cover. Add some of the saffron and the water in which it was soaked as well, keep some for adding into the mixture later. When this mixture is on the flame , it gives out an unmistakable aroma of sweet sugary milk and I can almost feel my teeth sink into the soft sheera and mentally I am biting into the fried cashews and the yummee soft Banana bits that play hide and seek with my tongue as I devour the sheera – AAHHH , anyway , don’t allow that to happen as it is considered wrong to savor the ”Prasad” before the Almighty is offered some for ”bhog” or in simple words god has been offered the sweet dish and it is assumed that he has symbolically consumed our offering and blessed us with all that we wish and desire for 🙂
  • When the cashew nuts and the raisins have been fried, add the semolina slowly in the hot ghee mixture, stirring continuously to prevent any lumps from forming and also to ensure that the semolina soaks up the ghee properly.
  • Once all the Semolina is mixed well into the ghee and fried dry fruit mix it will look like the picture above, then add the remaining saffron and water in which it was soaked to the mixture.
  • Then add the roughly mashed banana pieces to the semolina mixture.
  • When the sugar has completely dissolved and the milk has reduced a little, it is ready to be added to the semolina mixture. Add it stirring slowly, it will look like the picture below immediately after adding the milk and sugar into it.
  • Stir a bit more and here is what it will look like now:
  • For the smallest possible time , cover the mixture above on the lowest possible flame , it is then ready to be served, now add the almonds to season over the top , peel off the skin , thanks to the warm water they will come off very easily and then just halve the almonds or if you want to be very artistic and have some time cut the almonds into longish thin strips ,anyway which they add a definite crunch to the sweet dish and I love that ,you dish will now look like this :
  • Take some of this beautiful dish and serve into a small bowl to offer to the Ganpati Bappa – who has been made to shine and sparkle for the day and place it in front of him , hands folded ask for his blessings and wait for sometime till you are convinced he’s had some of the offering or ”Prasad”.

Aaah , now just look at the cute Bappa 🙂

HAPPY EATING ALL YE READERS who attempt to make it, do let me know any feedback 🙂 all good of course 😉

Learn how to cook western coastal Indian cuisine from the C.K.P community with my easy-to-follow recipes.

Find below a list of Indian recipes on my blog, some traditional, some fusion, and many regional favourites!

Masoorachi Aamti or Red Lentil Curry

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Akkhe Masoor or whole red lentils

Masoorachi Aamti or Red Lentil Curry – Recipe adaptation from Mother, Mother in Law and a close C.K.P friend – who loves to stir up some spicy CKP fare and generally succeeds at it 🙂

Masoorachi Aamti or Red Lentil Curry

Delicious, easy and quick recipe for using whole red lentils with skin on
Print Recipe
Course Main Course
Cuisine Indian
Servings 4 portions

Equipment

  • 1 Pan with lid
  • 1 Knife
  • 1 Chopping Board
  • 1 Spatula

Ingredients
  

  • 300 Grams MasoorDal (Red Lentil) with their brown covers intact and whole
  • 1 tsp Mustard Seeds
  • 3 cloves Garlic with skin on
  • 5-6 Curry leaves
  • 2-3 Green Chillies
  • 1 tsp Cumin
  • 1.5 tbsp freshly grated soft white coconut
  • 1.5 tbsp Goda Masala
  • 2 tbsp Coriander Powder
  • 1.5 tbsp Ginger – Garlic Paste
  • 3 mediumsized Red onions, chopped fine
  • 1/2 tsp Asafoetida
  • 1.5 tsp Turmeric powder
  • 2 tsp Red Chilli Powder
  • Jaggery to taste
  • Salt to taste
  • 2 – 3 petals Garcinia Indica – wet, salt preserved
  • Fresh leaves of Coriander chopped fine for dressing
  • 2 tbsp Sunflower Oil

Instructions
 

  • Soak the washed lentils in luke warm water for about 20 minutes. You can par-boil the lentils too, to save time. t
  • Heat two large generous tablespoons of oil in a wok, no weight loss tip this, huh? Indeed!
  • Add mustard seeds and wait for them to pop.
  • To this hot oil, dd Asafoetida, crushed garlic cloves , let the skin remian attached.
  • When the garlic is starting to brown add the curry leaves, green chillies, cumin and then the fresh grated coconut.
  • Now stir in the Goda masala, coriander powder, turmeric powder, red chilli powder, ginger garlic paste and coriander chilli paste and mix well.
  • Now add the chopped onion and cook them on a low heat until they begin to break down and caramelise.
  • Drain excess water from the lentils and add them into this spice and oil mix. Stir well. Cover and cook on medium to low heat until almost done. Check occasionally and stir as so to ensure it does not burn.
  • Add the soaked Garcinia Indica alongwith the water it was soaking in. Mix well. Cook without the lid on low heat until fully cooked.
  • Season with finely chopped fresh as ever coriander andserve piping hot with phulkas dripping with ghee (clarified butter) or the plain old boiled white rice.
Keyword Masoor

Recipe Notes

  • Goda Masala – this is a mix of various spices readily available in Asian Grocery stores it’s basically a mixture of dry coconut roasted with a mixture of at least 10 different spices, best of all it’s available to buy online at Red Rickshaw – previously called itadka.com. Refrigerate this pack to increase shelf life,yayay so many tips from me, don’t YOU just LOVE me if u better don’t just READ this make n slurp it all ALONE, drop me A LINE and thank meeeeeeeeeeeeeeee) Better still make your own, recipe coming soon – watch this space!
  • Aamsul / Amsul – also known as Kokum or Garcinia Indica, is a plant belonging to the mangosteen family (Clusiaceae). This is one of those revered ingredients that is commonly used in Indian cooking especially in Maharashtra, along the coast. Much like my beloved coconut this fruit has multiple applications and is very versatile, besides it is such a good-looking gorgeous and delicious tropical fruit.
  • Coriander and Chilli paste – 2 small-sized bunches of coriander pureed with 2-3 green chillies – freeze and use on demand, handy and 1 of my 5 “save your face” purees for unwanted guests popping in at odd hours – the other 4 are listed at the end of this recipe.
  • The other 4 SAVE ME NOW pastes are: a garlic ginger coarse paste, Finely grated fresh white coconut paste, Tomato red onion puree -1:3, And the best one for last aye? – a few onions chopped lengthwise n lightly roasted in a kadhai (wok) with fresh white coconut finely grated till they turn slightly brown, then churned into a paste in the mixer.
  • The masoor dal can be done 2 ways for stage 1 of this process, 1st is the short cut which I love as I suddenly get an urge mid-evening to cook this typical CKP recipe to appease my urges to run to Heathrow n take the next flight to my parents home in Pune, hummmmm, so we soak the masoor dal 2 measures feeds 2 adults with a ravenous appetite and leaves some to spare.

Key

This is the key to a mystical tropical paradise…. errrr… sorry but it is not, it is simply the key to some important words that you will encounter pretty often while reading my posts or watching my videos. I am after all a student of Chemistry and treat my kitchen like my personal laboratory where I create my own kitchen experiments! This is why the word ‘Key’ reminds me of my Chemistry textbook in my school years 😉

  • C.K.P stands for Chandraseniya Kayastha Prabhu a sub-section of the Maharashtrian community in India and they generally hail from the coastal regions and hence are rather partial to freshly grated coconut and amsool in their food, not to mention their love for fresh fish and mutton, oh yeah!
  • Daal is used to loosely to refer to the uncooked Lentil and AAMTI is a Marathi word meaning cooked curry.
  • Coriander for my friends from across the pond is Cilantro.
  • Phodni – Marathi for tempering, also one of my favourite words to say. Follow my hashtag on Instagram #phodnitales , please pretty please? 🙂
  • Kadhai – The Marathi pronunciation sounds like it ends in ‘ee’, while the Hindi pronunciation stretches the first ‘a’ following the ‘K’ to sound like ‘aaa’ , easy or what?!
  • Phulkas – Also called chapattis or the delightful Indian Bread soft and fluffy and fresh off the pan has ghee smeared on it to pack some punch and many, many calories 🙂

EXPLORE MORE RECIPES FROM MAHARASHTRA, INDIA

Random Thoughts

I would totally rechristen the word ‘Method’ in a recipe post with the name ‘Process ‘ Why, well once a Chemistry student and a retail employee I guess some things just stay with you forever. Also, instead of “PREPARATION” I choose the word ”Process” which is drilled into a Retail Managers brain like young parents making their kids rote learn alphabets)

Pic 1: The saucepan contains oil heated and then the asafoetida, cumin seeds, mustard seeds, then the garlic, chopped green chillies and curry leaves and last but the best one is GODA masala

Pic 2 :Chopped red onion added to the mix

Pic 3: That’s the dal cooking

Pic 4 & 5: All done , the AROMA is filling my senses and transporting me into my MIL’s kitchen , I want to HUG her nowwwwwwwwwww

P.S: Will post pictures to compare the 2 sizes of Mustard seeds at a later date , I am now going to be too busy slurping my Aamti off the plate 🙂

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