Khichda
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 )
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
- 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.
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.
Huma Kalim
Serves 6 to 7
1 hrPrep Time
45 minCook Time
1 hr, 45 Total Time
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
- 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
- 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
- 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.
Murg Kesaria / Saffron Chicken
this curry is perfect for a party menu.
- This recipe serves 3 to 4 person
- Check the link for Birasta
- Original recipe uses poppy seeds, but as it is banned in UAE I have used Char Magaz (melon seeds)