Khichri. A Complete Meal by Itself

“Kya Birbal ki khichri paka rahe ho?”

How often had you heard this comment whenever you were slow in getting the work done?

Well, according to the legend, during the time of Nawabs in Awadh, Birbal, one of the wisest and the wittiest men in the court of the grand Mughals had taken infinitely long time to cook a perfect khichri. It had to take long because he had substituted almonds slivers for rice and pistachio granules for the green moong lentils.  

That rich khichri could pass for Mughals and elite but for a common person like me, a khichri is just the mixture of lentils and rice with the tadka of mustard seeds to be eaten with curd and papad during the time the stomach is too bad to digest any spicy food.

This delicacy is enjoyed in every culture, mostly during fast when cereals and grains are taboo and Saboodane ki khichri is preferred. In the month of Magh, it is considered obligatory for every pious Hindu to eat ‘Maash ki Khichri’ at least once during the month.

Indeed! This is one dish that is relished in all parts of India. You travel to the different parts of India, you get to see the variation of this dish. 


Go to Hyderabad, and you will be served breakfast with Khichri and Kheema, go to Rajasthan and you will have an unusual Baajre ki Khichri served with glass of Lassi, In Bengal it has its own version of Khichuri  ritually prepared in a celebratory way which is in no way inferior to pulav or briyani.

And this exactly is the dish I enjoy during DeviMata festival, when I go for langar (community meals) and this delicious kitchri is served with fried eggplant, lime pickle, and rosgollas.

It’s easy to make too

All we need is the right ingredients and the will to cook

Step one

Soak the mixture of 1 cup rice and 1 cup moong dhal for half an hour

Step two

Collect all the ingredients.

Step three

In a pan, heat 1 tbsp oil, add 2 bay leaves, 1 inch cinnamon sticks, 2 split green cardamoms, 2 cloves, 1 tsp cumin seeds, 1 tsp crushed garlic, 1 tsp crushed ginger, 3 chopped green chilies, stir and add 1 finely chopped onions, 1 chopped carrot, 1 chopped potato, 100gms peas, 2 finely chopped tomatoes.

Step four

Add the mixture of soaked rice and lentil, add salt, 1 tsp turmeric powder, 1 tsp garam masala, 1 tsp red chilie powder,  mix and add 2 glasses of water and let it cook

Step five

Mash it when cooked; keep it covered on a low flame for 5 minutes

Garnish with lime juice and coriander leaves

Serve with deep fried eggplant and deep fried rice wafers.

Remember: Khichdi can made into a gooey texture, a porridge like consistency, by increasing the quantity of water by approx 2-4 cups

Nephew Cooks Exotic Meals For Me

When you belong to the family of food lovers you are likely to be satisfied during every casual gathering, for besides the idle chatter and jokes, food is a must. A visit to a restaurant or to some way side inn may bring equal amount of joy but nothing compares to the joy of cooking and eating together in the midst of aroma, and the steam filling the kitchen, it's altogether a difference experience when one is busy taking each bite in between the cooking, tasting for salt, chili, flavor and the joy of seeing the finished dish on the table which has been created from the ingredients which were spread before you in their raw state only a few moments ago. The rich flavors of the sauces and its' rich taste is the one to die for and the party continues, everybody eating and over-eating and still wanting some more till the tummy begins to protest and groan loud enough for us to stop.

Such is the beautiful moment that I experience each time I visit my family in Poona and this week-end it was no different.

It was the Easter week-end and this time, it was my nephew who volunteered to cook one of his specialties, steamed fish and wanton soup, which was decided after a reasonable thought given to many different options that included Dimsims too. For me, it didn’t matter, as long as I was to get some exotic food and that too at home.

The remarkable quality about my nephew’s cooking is that there is no recipe-book to refer to and all his dishes are made on instinct factor and of course there will be some accidents but all is taken in one’s stride, with due encouragement given periodically by his parents who themselves are good cooks, and can offer great culinary advice by just glancing at the dish.

So, when I went for evening walk with a friend down the lane (to be out of his way of cooking and prompting), I refused all the street food lined along the side-walks so that I could be hungry at dinner time and enjoy the flavors on an empty stomach.

At 9pm, the drool flooding my palate, I enter the house, to the sumptuous meal, only to see the kitchen with ingredients still scattered on the kitchen table. In moments like this a glass of drink would be an option, or should I nibble on something? I glanced at the wall clock and it stared back at me with a loud signal "Wait!"

The wanton were to be made of shrimps, but the frozen-last-minute-shopping-in-emergency shrimps were stale and after cooking they smelled terrible and had to find their exit into the garbage can, this had to be replaced by another-frozen-in-the-freezer-last-minute-no-choice-boneless-chicken. The wanton dough was rolled out into circles for the cooked-minced-filling but because the shrimps had to be replaced by chicken-filling, the wanton circles dried up during that lapse, therefore after filling, when they were dumped into the soup for boiling; it giggled and stubbornly oozed out the filling into the soup and it had to be remolded with wetting-and-making-it-behave-as-it-is-supposed-to-behave-that-means-not-sprouting-the-filling-and-floating-limply-with-a wrinkled-skin.

It was one of the worst days perhaps, because the mixie betrayed too and refused to work and all the grinding had to be done on a chopper, but the spirit did not drip and my nephew continued to cook, having promised to cook a tasty meal.

I waited, when finally nephew emerged from his kitchen, his face flushed red with steam and heat, nodding his head side-wise and announcing his regret at not being able to cook to perfection.

‘Aw’ said I,

‘Aw’ said his mom, 

‘Aw’ said his dad, 

All of us showing sympathy but encouraging him nevertheless adding that mistakes do happen even to the professionals.

We waited with bated breath as his dishes made appearance, one by one, at the dining table.

Nephew knows that the dish should be visually appetizing and his presentation did make us drool, The aroma that followed the steamed fish didn’t match the apology that came with it. The steamed fish was beautifully decorated with pakchoi, red capsicum, and spring onions. A spoonful of fish melted instantly into the mouth with the perfect flavors of sweet and salt exploding in the mouth. Within minutes, the fish disappeared from the plate leaving behind its bare bones; it was so tasty that only a yum was heard between the bites.

The soup was delicious too with wantons floating in the soup and the spring onion garnish making the dish more appetizing. The resulting dish was mind boggling and I was not surprised when I over-ate and didn’t stop until I burped. It was worth the wait, only two hours late.

But then most of the tastiest dishes are normally enjoyed at 11pm. Who was I to complain?

Quenching with Summer Drinks

Instant karma are the cocktails? Or so they say...Good Karma or bad karma, taste decides, if you like it then good Karma but if you hate it then bad

But when you chance upon the mixing techniques to enjoy the drink to perfection then its going to be only good Karma, right?

Well this Thursday, I got an invite to attend the workshop on ‘Mocktails and Bartending’ by mixologist Ameya Sharma at Nature’s basket at Bandra.

Beginning of the month, my shopping was overdue at this store and I needed to fill up my larder, this was the perfect timing for attending this workshop as well.

So before my tedious shopping of organic fruits, vegetables, cheese and sauces, and surf the shelves for something new, I could do for some drinks.

Nature's Basket has one small inner room where hard drinks are stocked on regular days, this is the room where workshops are normally held. Until last year, we watched demonstrations as standees, crowding around the table, but over the time it is getting more organized. There were twelve chairs in three rows plus another six plastic stools. A big LCD TV in one corner and four assistants for helping with serving and attending to the comfort of the audience and the host. The table was laden with different kind of juice packets, syrups and fresh fruits, cutlery, mixing jugs, muddler, strainers, cocktail shakers, measuring cups, glasses and many other accessories.

Word spreads fast, because the room was full, with hardly any space to move. The men who had come early to get the best seat, had to sacrifice their comfort for late comers, especially women who expected this service. The recipes of the drinks were handed out to all those present and it listed all the items that would be demonstrated during the evening. The session began with the short introduction of the accessories that are useful during mixing of drinks.

There is the way to shaking the cocktail shakers, “Shake it like so, on the side above your shoulders” he said showing the right direction "so as not to wet yourself during mixing of the drinks".

Volunteers from the audience were invited to replicate the method demonstrated by host, and one by one, the drinks were mixed to make it visually appealing and then poured into tiny glasses for tasting.

Beside the various drinks he also demonstrated different ways the glass of drink could be garnished: a curled lime rind, a fan shaped apple slices hinged on a tooth-pick, the salting of the rim. It made interesting visual impact.


After every demo, we were given a shot to taste


I am not sure how many such shots I took but I came home in a very pleasant mood.

Some of the one which I liked

Orange Julius

Mix and blend........ 

120ml orange juice

60ml milk

3-4 chunks fresh orange chunks

30ml vanilla syrup

30ml fresh cream

10 ice cubes

The taste was sweetest milky flavor

The Pom Pom

Mix and blend........ 

300ml apple juice

½ cup chopped apples

½ cup chopped pineapples

½ cup chopped peaches

30ml blood orange syrup

7-8 ice cubes.

There was a sweetish sour, crunchy taste of fruits from the tiny bits that had escaped during double straining of the juice

Off Shores

Mix and blend........ 

5-6 coriander leaves

8-10 mint leaves

6-8 drops Worcestershire sauce

2-3 drops tobacco

60ml guava juice

Pinch of salt

3 scoops of ice cubes.

This tasted like panipuri, sweet, sour and spicy

Many people asked different recipes for various drinks and Ameya patiently shared his recipes. My cousin had tipped me to ask the recipe of Pinacloda

And he obliged

Mix and blend........

Pineapple juice 120ml

Fresh cream 30ml

Coconut cream 30ml

Vanilla rum 30ml

White rum 60ml

image source

But looking at the ingredients I agree its High-CalAlcoholic Beverage to Avoid

Spanish omelet called ‘Tortilla’

In my earlier post on this blog I had discussed myromance with eggs in details

Egg is my all time favorite and I eat it three times a week, mainly for breakfast, with sunny side up. I like other styles too, only if they are peppered with hot chilies. But I enjoy Spanish Omelet the most.

I normally add everything that is in my fridge that could include chicken, ham, prawns, mushrooms, olives, onions, green chilies, capsicum or anything that I fancy at that time. It makes a complete meal.

So this month, when I had a guest from Spanish speaking country, Panama, I couldn’t resist on feasting on Spanish omelet called ‘Tortilla’

The trick to making a perfect Tortilla is to have proper accessories. The fry-pan should have a curved base for omelet to slide out easily and it will be better if you have an omelet flipper which is also known as giratortilla.

This is a large round plate very similar to a pan lid, with a knob in the centre to hold as you flip your omelets. I had purchased this during my last trip to Spain and it is very handy and light weight.

The ingredients required to make a plain Spanish omelet are 6 eggs, 3 boiled potatoes, 2 large finely chopped onions (if you are using other ingredients as well, then one chopped onion should be enough.)

The beating of the egg till they are light and fluffy is the essential part of the technique.

Transfer the half portion of the beaten eggs into the frying pan

Arrange the sliced boiled potatoes

Put the onion, green chilies and coriander leaves and the rest of the ingredients (if you are using meat and sea food)

Let it cook on low heat and then flip it over on the flipper

Transfer the rest of the beaten eggs into the fry pan

Arrange more onions on it

Slide off the other half of the cooked potato-egg from the flipper into the fry pan.

Cook till set.

Slice and serve with sauce and drinks.

Prelude to Grand Finale of Master Chef India Season2

Every week-end, Saturday and Sunday at 9pm, food lovers in India switched on their TV sets to watch the amateur cooks churn out some innovative dishes in the program called ‘Master Chef India’. This program has changed many lives since Master Chef India season 1 and India is convinced that a mundane activity such as cooking can also be a ticket to fame and success.

Presently, the theme “Ab Badlo India Khaane ka Andaz’ in the season2 aimed to bring a change in the way India perceives food.

On Star Plus Channel, people  watched the Grand Finale show of Master Chef India Season2, there were 5 finalists who were competing against India’s popular chef, Sanjeev Kapoor in a game called ‘Aamne Saamne’. The participants had to re-produce the same dish, cooking along side with Sanjeev Kapoor and match his speed, efficiency and the flavor of the food. The participants (Joseph, VijayaLaxmi, Rajendra, Shipra and Shazia) tasted the dish called ‘Naya Sham Savera’ which was actually a platter of paneer-corn-samosa potli, paneer –greens- kofta curry, pulav and sugar Spin.

Many Indians enjoy this cookery show, especially because besides cooking there is also a drama element and an excitement in the Indian edition of this show

125 countries around the world telecast the cookery game show ‘Master Chef’ with the same logo, which was originated with the UK version of this show. Amongst all the other different countries ‘Master Chef Australia’ is one of my favorite versions and I have enjoyed every episode of this Australia chapter.

The invitation by Star Plus Channel for press conference got me interested in peeping behind the scenes to experience a prelude to ‘Cook-off with Sanjeev kapoor on the sets of MasterChef IndiaSeason2.

Naturally I was interested. I reached the RK studios at Chembur, (in Mumbai) all prepared to watch the show and the studio. There were people from print media and TV channels, all alert to take notes and click pictures.

The two chefs, Kunal Kapoor and Vikas Khanna took us on the tour around the set showing us the different cabins for storage of food and utensils and to the different meeting stations, all so meticulously furnished that it was impossible to believe that all this set –up was just a temporary arrangement and that there would be just an empty hall once the show comes to an end.

I took pictures of the kitchen, storage rooms and all the artifacts that were displayed at the sets and then followed the crowd to a living-room for some interaction with the hosts of the show.

I had met Vikas Khanna, earlier at the Food-Bloggers-Meet, and knew that his gastronomic philosophy is to deliver innovative and luxurious meals. He has won many hearts by laying his interest on ingredients, flavors and textures. What first attracts you about Vikas is his smiling and warm face which immediately makes you feel at ease. Vikas started his own catering business at the age of 17 and he has authored several books including ‘The Spice Story of India’, ‘Modern Indian Cooking’ and ‘Flavors first’. There was a big crowd surrounding him asking him questions about his interest in cooking and his other hobbies.

I sat next to Kunal Kapoor to have some interaction with him. Kunal Kapoor was the host in ‘Master Chef India Season1’ too and he is quite versatile and friendly person. He started his career from Taj group of hotels and has spanned his culinary gamut in Indian cuisine across banquet operations, different theme dinners, outdoor catering, creative menus, and various buffet set-ups.

I listened as he spoke about his passion for food pointing out ‘the right attitude’ as the most important ingredient for a tasty meal. His mantra for success is to have experience and the presence of a sound mind.

“When at leisure at home, I open my fridge to check all the ingredients and then decide how best I can use it to create an unusual dish” he says.

Using his imagination and innovation, he kills the monotonous cooking by creating and recreating the same dish with different ingredients keeping the five points in mind,: attitude, right recipe, correct cooking utensils, correct raw ingredients and visualizing the balance of flavors that you want to achieve.

“It becomes difficult to cook just one kind of authentic food without any innovation” he says. “Since India has a population of mixed cultures and caste, and people like variety of food, I prefer my restaurant to be multi-cuisine.”

When asked about the presence of more male chefs than women in the food industry, he says, “Women are expected to cook in every home, this is the first basic task that is taught. For a woman to do the same kind of work at home and outside becomes very tedious and boring, moreover, cooking is not a glorified profession, there is too much mental and physical stamina required and women prefer to work in a different field outside their home.” he complained of his friends and family, who often taunted him by addressing him as ‘bawarchi’.

Besides his interest for cooking, Kunal Kapoor also has passion for music, travel and photography.

The questions and answers session could go on forever, but it was time now to watch the prelude to ‘Cook-off-with Sanjeev Kapoor’ which was specially organized for the press conference. We were introduced to the five finalists and two special guests, TV serial stars, Riddi Dogra and Rajesh Vashisth of ‘Maryada-Lekin Kab Tak’ fame who arrived with chief guest-Sanjeev Kapoor..

The show began, the dish to be cooked was ‘Porcupiny steamed Kababs’. The five finalists were asked to reproduce the same dish along side with Sanjeev Kapoor matching his speed, taste and style. Although this was just a prelude, there was much stress in the air during cooking period, as each participant tried their best to compete. Many of us tasted the kababs made by Sanjeev Kapoor and the other participants. The dish was so tasty that participants were inspired to make extra portions for everybody to taste.

There was a party like atmosphere after the prelude with all the media and print journalist exchanging stories with the participants and the hosts, clicking pictures, and after a cup-a-coffee, we departed to share our rich experience with whomsoever was ready to listen to us, till we all sat down to formally jot down our visuals of that day.

Recipe of Porcupiny-Steam-Kababs

Ingredients for kababs

250 grams chicken kheema

½ inch ginger

1 teaspoon chopped celery

1 finely chopped green chilies

1 cup soaked rice (rice soaked in 1 cup of water for one hour)

Salt to taste

Method

1. Grind to a fine paste the mixture of chicken kheema, ginger, celery, green chilies and salt.
2. Roll it into round ball.
3. Coat it with soaked rice
4. Steam it for ten minutes.
5. Serve with soya sauce dip

Ingredients for Soya-sauce-dip

1 tsp soya sauce

½ teaspoon chopped chives

½ inch ginger

½ tsp vinegar

1 finely chopped green chilies

1 tsp honey

Method for Soya-sauce-dip

Make the dip by mixing Soya sauce, chives, ginger, vinegar, salt, honey and green chilies in 1 cup of water.

This article appeared in the latest issue of 'Beyond Sindh' a magazine published from HongKong.

Magazine Review - BBC GoodFood

Cooking is my passion. 


During my growing up years, there used to be a column in Mid-day called  ’Culinary Chat’ that featured 2 recipes per week in Chinese cuisine. During the week, I used to try both the recipes that were featured in the column. I learnt the basics, the correct method of cooking Chinese meal and became a Chinese pro. I learnt more cooking from another monthly magazine called ‘Cuisine’ which used to have the information about the regional dishes of India. Some cooking I have learnt from friends and family, but most of my cooking has been on experimenting and experimenting. I am grateful to my family and friends who have been very cooperative in risking my sometimes disastrous food.

Although I do have many recipe books but magazine is always better because it gives you the insight of more details in cooking. Therefore I was happy when I saw BBC ‘GoodFood’ on magazine rack at the store.

GoodFood India Magazine is published by Worldwide Media Pvt. Ltd under licence from BBC magazine.

I have regularly bought this magazine since November2011. Last month I even won one extra copy when I participated in 'Breakfast twitter contest'. I have liked this magazine so much that I have already gifted to four of my friends and they have been bright-eyed and very grateful.

Our cooking styles have changed a lot over the years, there is no more cooking just those common traditional dishes which our grandparents and aunts cooked when we were kids. Now-a-days, we have bigger supermarkets that have great variety of sauces and food stuff that we don’t even know how to use. I know a friend who bought an exotic sauce from supermarket but came home and ate with chapatti like an achar. Now this is not done. To relish the taste of the sauces and the ready packets one must know how to consume. 


I have travelled places and have developed taste for many different kinds of food and I am glad to see such bottles on supermarket shelf, which has now relieved me from over-weight luggage  that contained all food stuff, but what about those who have tasted those kind of food only in my house but want to try too?


Well here is the magazine that does just that. It educates you on use of those exotic dishes.

Good Food Magazine is the one which guides people in cooking different kind of food from different regions around the world.

The magazine is divided in 5 main sections that help you navigate exactly what you are looking for. This month features Italian Cuisine

Section one –First Bite.

This section brings out the month’s freshest food fuzz.  It spots light on local produce, some tips, and important food insights.  In ‘supermarket sweep’, they use ingredients from the supermarket shelf to create a full meal. In this month’s issue, they have combined rice, chorizo, bottle of sun-dried tomatoes and medium prawn packet to prepare rice dish for the family. In ‘Cupboard love’ they have discussed how to use the bottle of ‘Tapanade’ that you may have picked up from the shelf. The news, food trends and shopping of kitchen accessories are also discussed in this section.

Section two – Eat in

This is the largest section of the magazine covering all the recipes from simple to difficult recipes that can be tried by anybody who wishes to cook. This month’s most interesting recipe that I would like to try is ‘Tuscan bean soup’ which looks quite tempting in the photograph and has ingredients such as French beans, potatoes, pancetta ham and fresh oregano. I find this section interesting because 7 meals have been planned for Rs700, listing the grocery that needs to be bought and the stylish meals to been prepared over the seven days of the week - definitely a must-try treat.

Section three – Eat out

This section is about restaurant reviews. Whenever I get guest in my town, they are always asking me about new restaurant where they can try some new cuisine. This is the section which might help me decide where I might be able to take my guest out. In this month’s issue, there are 7 haunts for perfect Italian cuisine in different parts of India. I am happy that two Mumbai restaurants are reviewed - Vetro at Nariman point and Don Giovanni at Juhu – they seem quite interesting.

Section four – Eat away

This section covers places to eat out during our trip abroad. In this month’s issue, we go to Italy to try the local flavors, eat like locals and shop for must-buy-products that one can bring home. There is a local knowledge on the essence of olives, a postcard from Venice and local knowledge on food etiquettes while in Italy.

Section Five – Masterclass

This is the most interesting section of all. There is a cooking class directly from cooking master who shows the recipes, in step-by-step demonstrations , in such a way that one who knows to read and write, can never go wrong. In this month’s issue, there is a master class by Giovani Federico who demonstrates step-by-step cooking of Ravioli. Beside this, there is also a note on mastering the art of Risotto and the recipe of my favorite homemade pesto. There are also 5 homemade pasta sauces, 10minute wine guide on Italian wine and Indian food.

The magazine is packed with surprises and it is a perfect guide in understanding the different flavors in food kingdom.