mayurisjikoni

So comforting    On 4th Nov 918 kg of khichdi sets Guinness World Record. 125kg rice, 45kg moong dal, 6.5kg salt, and several kgs of millet and barley was used to make this khichdi at the World Food Event in New Delhi cooked by Chef Sanjeev Kapoor with the help of a 50 member team. Check details here.    Khichdi very much originates from the Indian Sub Continent. Its basically a mixture of rice and lentils cooked in water with salt and turmeric powder. That's the basic khichdi that most households cook whether they are poor or rich. Its considered one of the most healthiest food, filling, comforting and nutritious. Depending on the regions khichdi is made with a mixture of different kinds of lentils, rice and other grains like millet, amaranth, barley etc.    If one is sick, a gruel like khichdi is given. Light and yet filling. Old people who have denture problems are given khichdi, babies are given khichdi. Any time is khichdi time, be it for breakfast, lu...

Super Healthy    Navratri and Dussera are over, all the feasting is over..for now. After all the rich snacks and desserts, Saturday meal was a simple khichdi made using bajri (bajra, pearl millet) and moong dal.        The 112th theme for  FoodieMonday/Bloghop suggested by Amrita who blogs at The Food Samaritan , was #1Tsp Oil . This theme couldn't have come at a better time. Saturday meal was definitely light on the stomach and yet full of nutrition. Thanks Amrita for encouraging us to cook with little or no oil.     On my 'to do list' was this bajra khichdi ever since Sapana of Cooking with Sapana posted the recipe for the protein rich dishes theme. Sapana thank you so much, the khichdi turned out really delicious.    I made a few changes to the original recipe. I used moong dal with the skin and mixed vegetables. This is one dish that I know I'll be making often. My other really light on the stomach and healthy w...

I did it my way!      Badshahi Khichdi is a humble khichdi that is turned into a more satisfying and delicious dish that is fit for a king. Not that the simple khichdi is not tasty. Basically this khichdi is made using split pigeon pea (toor, tuvar dal) and rice. The khichdi has some added vegetables mainly potatoes and brinjals(eggplants) and is tempered using onion, garlic, ginger, chillis and spices. However, I made this khichdi my way. I have tried to give it a more 'royal' appeal by stuffing the potatoes and brinjals with spices, chickpea flour and peanuts. This khichdi is usually served with spiced up yogurt, but since my preparation already has quite a few spices, I decided to serve it with plain yogurt. You may served it with spiced or tempered yogurt if you wish.      For our 44th #FoodieMonday#Bloghop theme,we decided to make a dish using Indian spices. So I decided to use my version of Gujarati Garam Masala for our #IndianSpicesSorted theme. Wha...

Not Like Patel Samaj       Patel Samaj in Mombasa is very famous for its Khichdi, kadhi and shaak. The shaak or vegetable is made of potatoes and brinjals. The khichdi is made of rice and tuvar dal (split pigeon pea lentils). Its the most yummiest I have ever tasted. 30 years in Mombasa and the khichdi still tastes the same. Food cooked for the community always tastes the best. The whole meal is usually made by the men. Patel Samaj does have at least 4 to 6 khichdi programs every year. It usually takes place on a Sunday at lunch time. After the heavy meal, one wants to just take a siesta. Good way to spend a Sunday. The khichdi is usually a bit gooey with loads and loads of ghee. A kachumbar (salad)  made of onions, cucumber, tomatoes, cabbage and a dressing is served with the khichdi. Today I am going to share the recipe for tuvar dal khichdi and it is not like the Patel Samaj one. If you want to make it like Patel Samaj then you need to use lots of ghee or come dow...

all in one meal Every time dada would go to Vrindavan, he couldn't stop praising the khichdi that was served there,everyday to the devotees as breakfast. I use to think what is so special about the khichdi. Like other temples it must be just plain rice and moong khichdi. I realised the difference when Nunu started making a version of the khichdi at home either for lunch or dinner. Obviously she added a lot more variety of vegetables than the temple does. I took it a bit further and added onions and garlic to it to make it more tastier. Basically you can make it the way you want but it is definitely a filling dish. Great for post pregnancy, just recovering patients and a great comfort food on a cold rainy day. The khichdi should be a bit soft or dhili as we say in gujarati. I did eventually get to taste the khichdi when we went to Vrindavan. My version still does not taste anywhere near to the one in Vrindavan. That after all is prasadam and prasadam always tastes good. VRINDAVAN KH...