Patri Khichreen|Sindhi Style Khichdi

Alka Keswani — Fri, 08 Jun 2012 12:28:42 +0000

Sindhi Style Khichdi, called Patri (Liquid like) Khichdi is generally made during summers and enjoyed with a variety of Subzis, ranging from Turnips to Spinach, Smooth gourds to potatoes. The rice and lentils are cooked together along with some black pepper corns, till creamy and usually served with a dash of desi ghee, some homemade Dahi (yogurt)/pickle/mangoes/Papad. A light meal in summer, simple, healthy and delicious! But there is a healthy twist in the basic recipe. Interested?? Just scroll down!!!!!! Generally lentils and rice are cooked with plain water. But I used vegetable stock, just like we use in Risotto.To make a quick vegetable stock, just chop veggies like carrot, beans, cauliflower, cabbage etc (around 11/2 to 2 cups) and pressure cook with 6 cups of water till 8-10 whistles. Strain and reserve this liquid to use for cooking rice and Dal. Print Patri Khichreen|Sindhi Style Khichdi Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 2-3 A light Summer meal, Khichdi made by cooking rice and lentils together using vegetable stock. Ingredients Rice 11/2 cup Khichdi ki Dal (Husked Green Gram) ½ cup ( You can vary the ratio of rice and lentils) Salt as per taste Turmeric powder ¼ tsp or less Black pepper corns 5-7 Ghee/oil 2tsp Vegetable stock or water 5 cups (more or less) Method Mix rice and lentils, rinse well with water and soak for 15-20 minutes. Drain and keep aside. In a pressure cooker, heat 2 tsp of oil. Add Peppercorns and rice and saute' for a minute or so. You can also add 1-2 whole green cardamoms. Add water/ vegetable stock, salt, turmeric powder and mix well. Close the lid of pressure cooker and wait until pressure is released 6-7 times (6-7 whistles).Turn the flame to lowest mark and let the Khichdi cook for 1-2 more minutes.Put off the flame. Once the pressure subsides, just mash Khichdi with Wooden masher till its creamy. Some prefer it without mashing, so choose the way you want to eat. The consistency of this khichdi is liquid like, so if needed add some water and boil for a minute or so. Serve immediately with a dash of Desi Ghee, along with any Subzi of your choice. Hot patri Khichreen taste equally good with some curd, papad or pickle. I served Khichreen with Karela and Potato Subzi, some curd and baked peels of Bittergourd (Karele Ji kaath, as called in Sindhi) 2.2.6

The post Patri Khichreen|Sindhi Style Khichdi appeared first on Sindhi Rasoi |Sindhi Recipes.

Bhori(Kuttti)

Alka Keswani — Sun, 16 Mar 2008 17:39:44 +0000

Bhori is a Sindhi breakfast.The whole wheat flour rotis are cooked and crumbled, mixed with sugar and tempered with hot ghee or oil.Tastes best with roasted papad and lime pickle. Print Bhori(Kuttti) Rating 5.0 from 1 reviews Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2 Sindhi style whole wheatflour roti crumbled and sugar is added. It is then tempered with hot ghee or oil and relished with papad Ingredients Wheat flour 1½ cups Pinch of salt Oil 2 tbsp (Or Ghee) Sugar 3-4 spoons (or as per taste) Method Mix wheat flour,a pinch of salt and oil and knead to make a tough dough using little water Divide the dough in to 2 portions and roll into balls.Take each one and roll it with a rolling pin.It should be thick like a paratha. Cook it on a hot tawa. Pour a little oil while tossing and cook this roti/koki on medium flame till small brown patches appear on both surfaces of this koki While it is still hot, crush it in some large bowl till coarse mixture is obtained. Now add sugar and temper it with a spoon full of hot oil or Ghee Serve it hot with papad and/ or lime pickle 3.5.3251

The post Bhori(Kuttti) appeared first on Sindhi Rasoi |Sindhi Recipes.

easy recipes for kids Archives | Sindhi Rasoi |Sindhi Recipes

Patri Khichreen|Sindhi Style Khichdi

Bhori(Kuttti)