Hyderabadi Khichdi

Khichdi is very simple to prepare. It's a traditional Hyderabadi breakfast dish. It can be served for breakfast, lunch or dinner. I still remember, in my childhood, my friend's mom used to make Khichdi for lunch along with other accompaniments. It's low fat recipe and easily digestible. I'll try to put it down in the easiest way possible

Ingredients :

500 gms Long grain rice
200 gms Red Lentil   ( Masoor Dal.)
2 Finely sliced Onions  ( Pyaaz)
2 tsp Ginger garlic paste ( Adrak Lasun Paste )
1 tsp Turmeric powder ( Haldi)
2 green chillies slit (Hari Mirch )
Few sprigs of mint  ( Pudina ) and coriander ( Dhania patta / Kotmir)
2 tsp clarified butter (Ghee )
1 tsp oil
Salt to taste

For Garam Masala :

1/2 piece cinnamon ( Dalchini )
3 cardamoms ( Elaichi )
1/2 tsp Caraway seeds ( kala jeera )
1/2 tsp peppercorn ( kali mirch)

Method :

Wash and soak Masoor Dal for 30 minutes
Boil in just enough water with turmeric till tender
Wash and soak rice for 30 minutes. Bring to a boil. After draining rice set it aside
Heat oil in a pan and fry sliced onions golden brown.
In half fried onions add ginger garlic paste, salt to tatse, slit green chillies turmeric and fry, then add masoor dal and cook for about 3 minutes. Take a flat bottomed vessel, brush it with ghee. Place a level of rice and dal, then powdered garam masala, mint, coriander and fried onions and then repeat the process again. Khichdi is ready. It can be accompanied by Til Ka Khatta. Check out my next post for the same :-)

Zafrani Bagara Rice

Bagara Rice is a very simple rice recipe. It's cooked with aromatic spices. Bagar means tempering. A Telangana Delicacy this. Most popular in Hyderabadi weddings and functions.
I was not in a mood to cook anything elaborate today, so thought Bagara Rice is the best cooking option today. Then I remembered that I have a packet of Irani Saffron at home. So there I go on an experimenting spree and look at the end result. Amazing. The aroma of whole spices, Basmati rice combined with ghee and saffron was just amazing. Kids and hubby started doing rounds of the kitchen and repeatedly asking me if whatever I was cooking is ready or not :-)  Well folks here comes the recipe of my Zafrani Bagara Rice

INGREDIENTS:
Basmati rice - 1cup
Onion - 1 medium, Finely sliced
Ginger-garlic paste - 1tsp
Saffron – 1/4th Tsp
2 slit green chillies
½ cup milk
Ghee 1tbsp.
Cloves - 3
Green cardamom - 3
Bay leaf - 1
Cinnamon stick - 1"
Shahjeera - 1tsp
2 Tbsp cashews, almonds 
1 tbsp oil
One sprig mint and coriander and and salt to taste


METHOD:
Wash, rinse and soak basmati rice in water for 30 minutes.Roast the saffron in a small pan for 20 seconds, then using a spoon powder the saffron and mix it in the ½ cup warm milk and keep aside. Heat ghee in a large pan and roast the nuts till they turn golden, remove into a bowl. In the same pan heat 2tbsp oil; add the whole garam masala and cook until it starts to smell fragrant. Now add the onions and green chilies and cook until onions turn translucent. Add the ginger-garlic paste and fry till the smell of ginger garlic paste is gone. Now add a bit of chopped mint and coriander. Add add 2cups of water and the nuts, mix well; bring the mixture to a simmer and add the drained rice. Cover and cook on high heat until most of the water the water is absorbed. Now on a low flame stir the saffron milk and gently mix it into the rice, ensure you don’t break the rice. Spread some ghee on the rice mixture. Cover and cook on very low heat for 5 minutes.If the water is not enough to cook the rice, then sprinkle some water on the top and cook covered until done.