Gulabi Sevaiyan / Vermicelli pudding is a delicious indian sweet with just three ingredients. And with full of aromas & Flavor
A pan of milk with a handful of vermicelli & sugar, stirred with loads of love. It was treat for a summery afternoon after returning from college.A simple recipe of Gulabi Sevaiyan / Vermicelli pudding but when motherly love is added it becomes special.
Kichda is a medley of whole wheat , lentils & meat. It is a one pot meal mostly consumed by muslim communities in India, Pakistan & South east Asia.
My heart bleeds with agony as each day passes and I turn towards allah for giving me one more day with what I have . As if he is telling me life is a full circle. You have to go through this pain to become more stronger. This eve of Ramadan brought back the memories of how a little truth can change your complete life and you feel we are his creations and have to bend down to his decision. He has all the power to change your moment of happiness to sorrow. Reminding you how you lost your precious time in dwelling with little petty issues rather than giving it to your loved ones. The unspoken words asking you to come home, visit them. But never being said to disrupt your life. Your silence and smiles telling them what you are going through but the hidden words of encouragement telling you this is life.
Returning home, finding an empty chair. though words were not his friend but his eyes observed all. No hugs and smiles to greet you but the sudden realization of what you have lost forever. His eyes searching his better half if she was not seen for few moment. His mind on alert whenever she left for her treatment. Eyes waiting anxiously for her return. His relief when she return back.
Only the feeling of emptiness and memories of what you have lost forever! An adjoining thread broken never to be repaired. An acceptance of his not being there but still the lingering pain in your heart reminding you of the time lost…..
The recipe I am sharing today is Khichda. It is one of the favorite dish of my father. He often used to bring all the necessary ingredient and Ammi would be forced to make it. Whenever I make this dish , his thought always crosses my mind.
The recipe of Khichda varies from region to region. Today I am sharing you the recipe of my ma in law. This is a heirloom recipe and has a unique taste for the type of masalas used Though the procedure is a bit lengthy but once understood or prepared in steps or advance, can be easily followed. Kichda thought can be consumed all through the year. But it is specially prepared during Ramadan & on Yaume Ashura (ie 10th of Moharram )
Ingredients
I
1 Glass Broken Wheat
1/3 cup Chana Dal
1/3 cup Whole Masoor Dal
1 tsp Salt
2 glasses of water
Extra 2 glasses of water for grinding
500 gm mutton or Chicken pcs
1 onion small sliced
1 tbsp oil
1/2 tsp turmeric powder
salt to taste
1/2 glass of water
II For Fried Masala: follow the instruction as per the link
2 medium size onion slices
1tsp oil
5 -6 garlic
2 ” ginger
3 whole green chilly
few sprig of coriander leaves
10 pepper corns
3 cloves
1 Black cardamom
1/2″ cinnamon
III
1 cup oil
1 small sized onion sliced
1 tsp turmeric powder 1 tbsp of Thanda Masala
1 & 1/2 tsp red chilly powder
Salt to taste
bunch of Coriander leaves
5 -6 green chillies
Put 1 Glass Broken Wheat + 1/3 cup Chana Dal+1/3 cup Whole Masoor Dal+1 tsp Salt + 2 glasses of water in pressure cooker and cook for about 4 whistles. Ground to coarse paste in the grinder with around two glasses of water when cool.
Prepping the mutton: Pressure cook mutton + oil + onion + salt till 3/4 cooked. Keep aside
Prepare the tala hua masala or fried masala as per the link with the above mentioned ingredient II.
Now to the actual preparation: Heat oil in the heavy bottom deep pan. Add the sliced onion. Once translucent . Add the fried masala. Fry for few secs till the raw smell of ginger garlic goes away.
Add turmeric powder, red chilly powder followed by boiled mutton along with water. Now add the thanda masala. Fry for few minutes
Add the coarse wheat and dal mixture to the mutton.
Add slit green chilly and chopped coriander leaves. Cook on medium heat till thick .
Adjust the salt levels and serve garnished with oil, fried onions and lemon juice.
NOTES:
# Preparation of Wheat & Dal mixture and mutton can be done a day in advance.
# Goes same with fried masala and fried onion.
# Though the recipe is given in full detail, I will try to upload the entire pictorial procedure or video when time permits. If any confusion in following any step feel free to ask.
Hope you enjoy & devour this Khichda for it uniqueness. Remember me and my family in duas this ramadan . Have a blessed Ramadan.
Ramadan – An event to share will return next year. Thanks for your understanding and will return back to all who were interested in participating this year.
For Fried Masala: follow the instruction as per the link
2 medium size onion slices
1tsp oil
5 -6 garlic
2 " ginger
3 whole green chilly
few sprig of coriander leaves
10 pepper corns
3 cloves
1 Black cardamom
1/2" cinnamon
III
1 cup oil
1 small sized onion sliced
1 tsp turmeric powder
1 tbsp of Thanda Masala
1 & 1/2 tsp red chilly powder
Salt to taste
bunch of Coriander leaves
5 -6 green chillies
IV
For Garnish
1 recipe of Birasta (Fried Onion)
Remaining oil of fried onion.
Lemon wedges
Instructions
Put 1 Glass Broken Wheat + 1/3 cup Chana Dal+1/3 cup Whole Masoor Dal+1 tsp Salt + 2 glasses of water in pressure cooker and cook for about 4 whistles. Ground to coarse paste in the grinder with around two glasses of water when cool.
Prepping the mutton: Pressure cook mutton + oil + onion + salt till 3/4 cooked. Keep aside
Prepare the tala hua masala or fried masala as per the link with the above mentioned ingredient II.
Now to the actual preparation: Heat oil in the heavy bottom deep pan. Add the sliced onion. Once translucent . Add the fried masala. Fry for few secs till the raw smell of ginger garlic goes away.
Add turmeric powder, red chilly powder followed by boiled mutton along with water. Now add the thanda masala. Fry for few minutes
Add the coarse wheat and dal mixture to the mutton.
Add slit green chilly and chopped coriander leaves. Cook on medium heat till thick .
Adjust the salt levels and serve garnished with oil, fried onions and lemon juice.
Chutney Rolls are flavored with indian spices. Serves as great accompaniment to soups.
Yesterday I had a dream. A small girl being cradled by a handsome man. With a flash the scenario changed and now the girl was sitting in a bicycle with the same man full of smiles and they were peddling to some beautiful place. And then I was suddenly awake realizing, that these flashes were of my past with my father. Two months back , I lost my father.
He was unwell since seven months but the pain of his passing was a shock.I was one holding his hand on his last breath. And whenever I closed my eyes, his last moments used to flash like a movie reel.But yesterday my dream was a realization of my happy times spent with him. And this is how I want to remember him.
It was time to make peace and move a step further and revisiting the happy times spent with him. In my heart I know his soul is at complete peace. A man of few words , but very good deeds who always promoted girls education. Always bored in our minds that life is unpredictive. You should be prepared for it and able to support yourself in hard times
When I published this post , I had kept my canvas free of words. Because writing about him was too emotional for me. But I had to let myself out. As he would want me to move forward. I love you pappaji. Thanks for being a good father.Feel myself blessed to be his daughter..
Ingredients (Makes 6 -7 medium sized)
I
1 & 1/2 cup flour
1/2 tsp instant yeast
1/2 tsp sugar
1/4 tsp salt
1/2 cup + 1 tbsp warm water
1/2 tsp oil + extra for greasing
II
Filling : Mix all the below
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp chilly powder
1/4 tsp coriander powder
2 pinches of amchur (dry Mango) powder
1/2 tsp salt
1/2 tbsp oil
Method:
In a food processor using a kneader blade put all the ingredients I except water. Pulse to mix.
Add water and pulse again to knead the dough for about 2 minutes.
When the finger pressed in the dough and the depression comes back to normal, your dough is ready for first proofing.
Now take a deep vessel and grease it. Put the dough in it , cover with wet cloth and keep aside at warm place for about 20 -25 minutes or double in size ( check notes below for more details)
Later when double in size, knock down the dough and roll into 7″ round
Sprinkle generously the filling & roll to form a rope giving more pressure at the end.
Cut into 1 & 1/2″ roll. Around 6 – 7 pcs
Take a flat mould or tray. Assemble the rolls keeping around half inch space between them.Cover with wet cloth & keep aside for 10 -12 minutes for second proofing.
After 10 minutes preheat your oven at 180° and bake the rolls for around 25 minutes or till light brown.
Brush the rolls with more oil and bake again for 5 minutes
Serve warm
Notes:
If you are living in cold temperature or don’t have a warm place in your kitchen then follow this method for proofing the dough. Heat your oven on maximum temperature for 5 minutes. Switch of the oven and put your dough covered with wet cloth for proofing.
Variation in fillings can be used according to your taste. For eg: (a)grated garlic + butter + salt (b) Sweet or savory chutneys.
In a food processor using a kneader blade put all the ingredients I except water. Pulse to mix.
Add water and pulse again to knead the dough for about 2 minutes.
When the finger pressed in the dough and the depression comes back to normal, your dough is ready for first proofing.
Now take a deep vessel and grease it. Put the dough in it , cover with wet cloth and keep aside at warm place for about 20 -25 minutes or double in size ( check notes below for more details)
Later when double in size, knock down the dough and roll into 7" round
Sprinkle generously the filling & roll to form a rope giving more pressure at the end.
Cut into 1 & 1/2" roll. Around 6 - 7 pcs
Take a flat mould or tray. Assemble the rolls keeping around half inch space between them.Cover with wet cloth & keep aside for 10 -12 minutes for second proofing.
After 10 minutes preheat your oven at 180° and bake the rolls for around 25 minutes or till light brown.
Brush the rolls with more oil and bake again for 5 minutes
Serve warm
Notes
If you are living in cold temperature or don't have a warm place in your kitchen then follow this method for proofing the dough. Heat your oven on maximum temperature for 5 minutes. Switch of the oven and put your dough covered with wet cloth for proofing.
Variation in fillings can be used according to your taste. For eg: (a)grated garlic + butter + salt (b) Sweet or savory chutneys.
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