heirloom recipe

Muslim Naan using Tangzhong method

~ Huma ~ Leave a comment
Facebooktwitterlinkedinrssyoutubeinstagram

Love doesn’t just sit there, like a stone; it has to be made, like bread, remade all the time, made new.   ~ Ursula K. LeGuin~

Muslim Naan has its origin in Western Asia & is available in Gujarat & some parts of Maharashtra. It is also known as Sheermal in Hyderabad. Muslim Naan

When you come across the word Naan, the picture of butter naan or tandoori naan comes to mind. But this  Muslim Naan is not at all the same in taste nor in texture. Whenever  Qalia was made, ammi used to order this delicious naan from bakery.  This circular discs are little on the sweeter side and come in 5″, 6″ or 8″ diameter.  One can find many roadside vendors selling it during the month of Ramadan.Traditionally , Muslim Naan is cut into 4, 6 or 8 parts (depending on the size) & mostly eaten with thin gravy of meat  curry or chicken curry . Continue reading →

Khichda

~ Huma ~ 3 Comments
Facebooktwitterlinkedinrssyoutubeinstagram
  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.

Khichda

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…..
Khichda
 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 )

Khichda
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

IV
For Garnish
1 recipe of Birasta (Fried Onion)
Remaining oil of fried onion.
Lemon wedges

Method

  1. 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.
  2. Prepping the mutton: Pressure cook mutton + oil + onion + salt  till 3/4 cooked. Keep aside
  3. Prepare the tala hua masala or fried masala as per the link with the above mentioned ingredient II.
  4. 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.
  5. Add turmeric powder, red chilly powder followed by boiled mutton along with water. Now add the thanda masala. Fry for few minutes
  6. Add the coarse wheat and dal mixture to the mutton.
  7. Add slit green chilly and chopped coriander leaves. Cook on medium heat till thick .
  8. 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.

Serves 6 to 7

Khichda

1 hrPrep Time

45 minCook Time

1 hr, 45 Total Time

Save RecipeSave Recipe
Print Recipe

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
  • IV
  • For Garnish
  • 1 recipe of Birasta (Fried Onion)
  • Remaining oil of fried onion.
  • Lemon wedges

Instructions

  1. 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.
  2. Prepping the mutton: Pressure cook mutton + oil + onion + salt till 3/4 cooked. Keep aside
  3. Prepare the tala hua masala or fried masala as per the link with the above mentioned ingredient II.
  4. 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.
  5. Add turmeric powder, red chilly powder followed by boiled mutton along with water. Now add the thanda masala. Fry for few minutes
  6. Add the coarse wheat and dal mixture to the mutton.
  7. Add slit green chilly and chopped coriander leaves. Cook on medium heat till thick .
  8. Adjust the salt levels and serve garnished with oil, fried onions and lemon juice.
7.8.1.2
64
https://www.ghezaeshiriin.com/2015/06/khichda/

Nutrition

Calories

1374 cal

Fat

67 g

Carbs

157 g

Protein

43 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Khichda