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

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Dal Tikki|Baked patty from leftover Dal

Alka Keswani — Wed, 29 Feb 2012 05:48:45 +0000

Lentils…there are possibly million ways to cook and relish lentils and India is a blessed country, with the sheer variety of lentils grown here, the number of way these get incorporated into our daily diet and the exhaustive combinations of meals that we can make, using split dried lentils or Dal….be it Chana dal, or urad dal, toor dal or humble yellow moong dal ( skinned and split Moong beans) While Sindhis do use variety of legumes and pulses in their daily food, the yellow Moong Dal stays the favorite. Not only we cannot live without our Dal chaawal, but this dal is also used frequently for making stuffed parathas, fry dal etc. This time when I cooked stuffed Dal paratha, there were some leftovers.So the leftover dal was put to good use by adding some chickpea flour and spices and making patties.These were baked instead of deep frying and hence a healthy way to consume leftovers, is now being shared with you all 🙂 I used one cup of leftover dal here. So that means 1 cup of cooked dal, which was not mushy. This is what we use to stuff parathas.To make 1 cup of such dal, just boil in an open vessel, 1/2 cup (or tad bit more, depends upon the quality of lentils used) with some salt, turmeric powder, 1-2 green chilly/ies, till tender. Drain out excess water if the dal is cooked before the water evaporates completely. For making parathas, the dal should be dry and fluff. But if you want to make dal tikki, its ok if the dal gets bit mushy, because anyways we are going to add bit of water for making patty. Print Dal Tikki|Baked patty from leftover Dal Rating 5.0 from 2 reviews Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 2 Dal tikki is a lentil patty, made using leftover Moong Dal and mixed with chickpea flour and Indian spices, baked to make crispy savory snack. Ingredients 1 cup Yellow moong dal (cooked ) 3-4 heaped tbsp Chickpea flour (Besan) Salt just a little 1small onion chopped A pinch of Hing (asafoetida) 1 tbsp Cumin seeds ½ tsp Amchoor powder (optional) Chopped coriander leaves 2-3 tbsp Mint leaves 4-5 leaves (Optional) 1 tbsp of dried pomegranate seeds or Annardana (optional) Water 2-3 tbsp more or less Method Take the cooked dal, which is cooled properly.Mix all the ingredients and add 2-3 tbsp of water to make a smooth dough like preparation. Depending upon the consistency of dal you are using, you might need more or less water. The idea is to bring together all the ingredients, and you should be able to take a lump of this mixture and shape it in a patty. If the dough is too tight, add some water, if too soft, add some more besan Shape the remaining dough into small patties and arrange these on a greased baking tray maintaining some distance between each patty. Brush some oil on the surface of each patty and grill/ bake till brown. I grilled these in Grill mode of my Microwave/convection oven for nearly 18 minutes.There wasn't any need to turn over and bake on another side of the patty. The cooking time and temperature may vary from Oven to Oven.) You can shallow fry or deep fry the tikkis. Enjoy with Ketchup or chutney or your choice. #version# 2.2.1

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Patri Khichreen|Sindhi Style Khichdi

Dal Tikki|Baked patty from leftover Dal