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Hi friends,
Long time back, tried Chef Sanjeev kapoor's kitchidi and loved it very much; somehow missed it and did not get satisfaction with any of the recipes.
Atlast, found this one satisfactory and made some modification according to my taste; hope you all will like it.
Masala vegetable kitchidi:
Rice 2 cups
moong dal 1 cup
mixed vegetables carrots, cauliflower florets, beans, onion, green peas, potatoes, frozen corn etc. 2 cups
jeera 1 tsp
cloves 3
cinnamon 2 to 3
bay leaves 2
haldi 1/2 tsp
chilli powder 1 tsp
garam masala 1/2 tsp
salt
ghee/oil 2 tsp
water 5 to 6 cups
Wash the rice and dal, soak them in water for about 30 mts. Drain the water and keep aside.
Meanwhile, heat ghee/oil, add all raw spices, jeera fry for 2 mts. Add veggies, haldi & other powders with salt to taste. Add the rice and dal and fry them till the rice and dal are little dry.
Pour the sufficient amount of water and pressure cook for 3 whistles with simmer time 10 mts. After you open the cooker, check whether the water is in excess or not. If so, cook directly on the stove for some more time. Before that, mash slightly so that the taste will be so good and soft in texture.
Yummy kitchidi is ready to eat.
A point:
I remember eating in a gujarati restaurant this kitchidi without adding any veggies or even these extra spices. Anyways, recipes differ.
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Side dish:
Kadi and spicy potato curry will go well with kitchidi. But, I prefer to introduce a new mixed vegetable curry here for kitchidi.
Mixed vegetable curry:
Eggplant(major portion) 3/4 from the big size
quarter portion from beet, potato, carrot, onion, tomato etc.
Cut all veggies into small pieces except for carrot & beet-grate them.
Fry in 1/2 tsp of oil and grind:
Red chillies 3 to 4
jeera 1 tsp
coconut 1 tbsp
dhania 1 tsp
garlic 1 to 2 flakes
Either directly grind all of them or fry in oil and grind nicely.
Season in oil with mustard, urad dal with curry leaves. Now, add the cooked veggies with haldi(cook eggplant separately) fry till they are dry. Finally, mix with the ground powder and stir well till they all coated evenly. Dont forget to add salt.
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When one does not find time to make pickles instantly, but, want to taste home made, can try this.
Pressure cooker lime pickle:
Lemon 8
chilli powder 2 to 3 tsp
salt
methi powder 1/2 tsp
hing 1/2 tsp
haldi 1/2 tsp
mustard 1 tsp
oil 2 karandis(app.,)
cut lemon into pieces whichever you want to and pressure cook for 2 whistles. Switch off the fire.
Dry fry fenugreek seed, hing and grind nicely.
Heat oil, add mustard and when it splutters switch off the fire. Put haldi, salt, ground powder, chilli powder mix well. Finally add lemon mix with the powders and store in a dry bottle.
Will come for atleast 2 months if you refrigerate them.
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Pudhina kuzhambu:
Mint leaves 1/2 small bundle
tomato 1
bitter gourd 1
kabuli channa 2 tbsp cooked
pearl onion 10
jeera 2 tsp
tamarind
coconut 1 handful
dhania 2 tsp
red chillies 3 to 4
thoor dal 1 tsp
Seasoning:
Sesame oil
mustard 1 tsp
urad dal 1 tsp
haldi, hing
jeera 1/2 tsp
any appalam 2
Do seasoning with the above said things. Boil bitter gourd with water and drain the water to avoid the bitterness and wash it in cold water. Keep aside.
Heat pan, add 1/2 tsp of oil with dhania, 1 1/2 tsp of jeera, chillies, thoor dal, onion, coconut and mint leaves, grind nicely. You can reduce the quantity of leaves if you dont like the smell of leaves.
Now, in the seasoning, add water, cooked channa, above powder, bitter gourd, tamarind, salt boil for some time till you get a good flavor. When it starts boiling, add cut or roughly mashed tomato. Boil for some time.
Goes with rice well.
Point:
Actual kuzhambu will be prepared by adding 2 bundles of pudhina; but, tried with the above said qty becoz, I felt that adding too much of mint leaves will dominate the entire kuzhambu and if you want to enjoy the taste of the gravy, the above said proportion is just fine.
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Ennai thakkali gravy
Tried ennai thakkali gravy the taste was wonderful. Thanks for sharing the recipe.
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Very nice to note that you loved this tomato gravy..You are most welcome..
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Hi R
When buying papayas shud i buy the green ones or yellow ones?I want to try atleast one papaya dish u had posted.Am not sure as to how it will taste thou..Will it be sweet?
GVB
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Raw Pappaya(pappali kai)-unriped and strong: is like other vegetables and the taste is more or less like green squash which is green in color.
Riped pappaya(pappali pazham) : This pappaya is orange with slight green in color is a fruit(if you press, will be soft) which is for eating directly or to make salads like other regular fruits; the inside color will be orange. you will know, anyways.
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Thank u R for clearing it up..I will buy it only next week and am a little bit hesitant to try.I will get the green papaya as u said.
GVB
