indian

Gulabi Sevaiyan / Vermicelli pudding

~ Huma ~ 4 Comments
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Gulabi Sevaiyan / Vermicelli pudding is a delicious indian sweet with just three ingredients. And with full of aromas & Flavor
Gulabi Sevaiyan
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.

Khichda

~ Huma ~ 3 Comments
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  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

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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

Zarda – A Sweetened Flavorful Rice

~ Huma ~ 13 Comments
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Zarda is a sweetened rice with flavors of cardamom and fried dry fruits.  Zarda gets its name from an Urdu & Persian word ‘Zard’ meaning yellow. In simple terms it is a sweet rice with nuts and  flavors of cardamom & saffron or  cardamom & Kewra water.Zarda
I  stopped being a perfectionist long ago. But still now and then I want to be a perfectionist. The dish which I am sharing today has triggered this perfectionist issue. Do not worry its simple but only if you follow my ammi’s recipe.

Mung Ki Daal Ke Vade/Mung Daal Fritters

~ Huma ~ 13 Comments
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We had a good share of rains this year. Not a normal thing in this dessert where it rain twice or thrice in winters
Last week when we had these showery days making the climate so pleasant I asked K if he was in for some Mung Daal Vadas. He made a grumpy face telling me you knaw ,

I had it last year in Ramadan. Wow, now this is what you get for being sweet. He likes teasing me & each time the period extends to a year if I have not made his fav dishes for few weeks. Well relations between two people make life easier with little banters , teasing and loads of understanding. I always feel , Allah has blessed me in this matter. Shukr Alhamdo Lilha.

And so it was decided to make mung vadas along with his demands for Murgi Ka Salan and Bajri ki roti to suit this pleasant climate. 
Before proceeding lets have little notes to make this crispy vadas.  The batter for the vadas have to be coarsely grounded. A completely pasty texture won’t give the crunchiness. If you are doubtful for the crunchiness add in a pinch of baking soda.And lastly chilies can be adjusted to your liking. 
 
To the recipe…….

Ingredients
I
1 cup yellow mung daal
1 tbsp chana daal

II
3 cloves of garlic
1 green chilly
1/2 tbsp cumin

III
1 tsp red chilly flakes
1/2 tsp crushed coriander seeds
4 tbsp green coriander chopped
2 big size onion sliced (half moon)
1/2 tsp turmeric powder
Salt to taste

Oil for frying

Method:

  1.  Soak both the dals for 1 -2 hrs.
  2.  Drain the water , add in all II ingredients & grind coarsely.
  3. Now add all III ingredients. Mix well
  4. Heat the oil & pour in the fritters/ vadas pressing the little in the middle.
  5. Deep fry till light brown. Drain the excess oil properly.
  6. Serve hot with radish relish or any chutney.Enjoy.