Its rainy season and being a Bengali, the first thing that comes to mind on a rainy is “khichudi and begun bhaja( brinjal fry)”. I remember when I got my first job outside my hometown, the first recipe that was taught to me by my Mom was “Khichdi” as it is healthy, can be easily made and do not require too much culinary skill as well. My mother was right in guessing that I would cook khichdi the most during the weekdays at dinner. But having the same traditional khichdi frequently definitely made it boring. So I tried to make some variations in the traditional recipe in my own way so that the recipe is healthy, yummy and our taste buds are satisfied at the end of the day.
This week I will be discussing a few such Khichdi recipes (both veg & non-veg).To start with lets take Keema Khichdi. Keema khichdi as the name suggests is a khichdi combined with Keema.This is a dish which I used to prepare when I felt like eating rice with mutton/ chicken but did not have the time or energy to prepare 2 separate items at the end of a tiring day.
I have tried to simplify the recipe and make it easy. This can be cooked at only we have rice, dal and keema in our kitchen along with some very basic spices. You can add or alter the spices according to your taste. You can also alter the amount of keema as per your taste or availability of keema in your refrigerator (:-) . I remember sometimes we used to prepare keema khichri just because we did not have enough chicken in the refrigerator to serve 4 people and also we did not felt like going to the market again to buy chicken / mutton.
Serves : 4
Cooking time : 25 minutes(approx)
Mutton Keema : 250 gm,
Rice – 2 cups,
Moong dal – ¾ cup,
Masoor Dal – ¾ cup,
Chana Dal – ¼ cup,
Onion – 2 medium size(finely chopped),
Ginger paste – 3-4 teaspoon,
Garlic paste – 3-4 teaspoon,
Tomato – 1 nos.(finely chopped),
Bay leaves – 2 nos,
Red Chilly – 2 nos,
Whole garam masala – 1 table spoon,
Garam masala powder – 1 tea spoon,
Oil to fry ,
Turmeric powder – 1 tablespoon,
Salt to taste.
1) Wash the keema and mix salt and keep aside for 1 hr. Soak the rice and dal separately in water.
2) Heat 2-3 tablespoon of oil in a pressure cooker and add the bay leaves once the oil is heated followed by the red chillies.
3) Then add the whole garam masala and stir for a while.
4) Once the garam masala is fried, add the garlic paste.
5) Fry for 1 minute and add the chopped tomato. You can replace chopped tomato with tomato puree as well.
6) Fry for 2-3 minutes, add the onion slices. Fry the onions till transparent and then add the ginger paste.
7) Add salt and fry for another 2-3 minutes. While frying if the misture becomes too dry, 1-2 teaspoon of water can be added intervals until the mixture is fried.
8 ) Add the keema and mix well with the spices and ginger-garlic-onion-tomato mixture and cook for 5 minutes.
9) Strain the soaked rice and dal.
10) Add them to the keema mixture in the pressure cooker. Add water according to the consistency of khichdi yo desire.
11) Add turmeric powder. Stir the mixture and close the lid of the pressure cooker.
12) Wait for 3-4 whistles.
13) After 3-4 whistles, open the lid of the pressure cooker, add a teaspoon of garam masala powder and stir the khichdi for 3-4 minutes.
14) If you want to dilute the consistency of the khichdi then add warm water to the khichdi and boil for 4-5 minutes.
15) Garnish with coriander leaves and serve hot.
1)You can replace the mutton Keema with fried paneer pieces, minced chicken pieces, soyabean chunks or soyabean keema.
2) If you want to use Soyabean then soak the soya chunks in hot water for 10 minutes and then squeeze the entire water out of the chunks.
3) If required, vegetables like potato, carrot & peas can also be added to the khichdi to make it more healthy.
Tip of the Day :
Do you know Soya food products are more healthier than egg, meat, fish or any other vegetables.The increasing popularity of soya foods is mainly attributed to the large amount of health benefits which are associated with the use of soya beans.Over the past years, there has been an increasing interest in the antioxidant effects of soya and in particular the health benefits of isoflavones. Soya is very important for vegetarians and vegans. Soya has a high protein content and soya is rich in vitamins, minerals and fibers. The easiest way to consume soya is by drinking soya milk.