mutton

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

Ramadan An event to share – Chapter 1

~ Huma ~ 20 Comments
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Welcome to my First event. Ramadan – An event to share.
Ramadan is the holiest month for muslims around the world.During this month we observe month long fast abstaining for food, drink from dawn to dusk. The purpose of fasting  is greater God-consciousness. From this awareness a person gains discipline, self-restraint and the ability to do good and give freely.  It also opens our eyes to the suffering of the less fortunate, their struggle for single meal of the day & makes us thankful for the things ,he the almighty has bestowed upon us.
Ironically the food is center part of this entire period. We prepare many varieties of savories  drinks & desserts also. So this event is all about FOOD, FOOD & food.
During this entire month, I am inviting  Non Bloggers & bloggers from various parts of the blogging world to share my space . We are celebrating the essence of Ramadan and its association with food.


 Today we have  with us a very special person who has a lots of importance in my being who I am. 
She is the one who guided me through life
She is the one who taught me to find goodness in a person.
She is the one who consoled me when life was rough
She is the one who taught me to laugh in times of difficulties
She is the one who led me by her own example
She is the one who I admire in each part of life
She is one whom I can depend on forever
She is the pillar of strength

That beautiful person is my Mother.
So dear friends, today I have with me my ammi (mother) as a special non blogger person,the first guest post for this event. Ramadan- An event to share. 

So a very warmly welcome to my first guest Dr.Mrs.Anwarjahan. She used to teach in a university & was HOD (Head of Dept) for Urdu,Arabic & Persian department in MSU, Baroda. Now retired since 8 years, she is busy with attending calls from all her daughters and  making beautiful stuff  or purchasing all things in 4s for her daughters.
Since few weeks , she was insisting me on this special recipe, I should post on my blog. And I kept insisting  you prepare it for me & I will post it. So today she has graced us with this recipe which is very easy to prepare & taste just delicious. Well moms cooking is always best. No argument here.


 I am just the narrator of the recipe here. The entire dish is prepared by her. Photographed by my beautiful sister(well well well she also has some surprise for us in store which will be disclosed as this event continues). 
So here comes the recipe. Enjoy …….Would love all your kind feedback.

AFGHANI GOSHT
Afghani Gosht

Recipe serves 3-4 people

Ingredients 

I
500gm Gosht/Mutton
1 green chilly (can be added more for more spice)
1tbsp ginger paste
1 tbsp garlic paste
1 tbsp salt (adjust acc to taste)
2 tbsp oil

II
1 big potato cut into 1/2 inch slices
1 big tomato cut in 1/2 inch slices
1 big onion cut into 1/2 inch slices
oil for shallow frying

III
1 tbsp crushed black pepper (Adjust to your spice level)
3 -4 tbsp coriander powder

Afghani Gosht

Method:

  1. In a pressure cooker mix  no I ingredients & cook till gosht becomes tender for 2 -3 whistles. 
  2. Prepare the no II ingredients.
  3. Heat oil. Start with shallow frying the potatoes. Once done remove & keep aside
  4. Removed 3/4 oil from the pan & fry the onions for a minute. Remove & keep aside
  5. Now remove all the oil from the pan & place tomatoes on it. fry on both the sides till it gets some color but not mushy. Keep aside
Assemble the Afghani Gosht:
  1. Now we will start layering our veggies on the previously  cooked meat/ gosht.
  2. First of all spread the fried potatoes. Sprinkle black pepper powder, then chopped coriander
  3. Now comes the fried onion.Sprinkle black pepper powder, then chopped coriander
  4. Lastly spread the fried tomatoes.Sprinkle black pepper powder, then chopped coriander
  5. Close the lid of the cooker & keep it on dum on a medium flame for a minute.(or till one whistle)
  6. Ready to be served with roti. Don’t forget to garnish with fresh coriander leaves.
Afghani Gosht
NOTEs from Ammi
  • Boneless gosht / mutton works best for this recipe. (But there is no harm in using with   bones also)
  • Chicken can be substituted for this recipe
  • Don’t add water while boiling gosht/mutton. Let it cook in its own juices
  • Drain the oil properly from all the veggies.
  • Serve hot. 

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