Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
Khuri (buttermilk /sourmilk)
2 cups buttermilk3 Tablespoon butter ghee (Clarified butter) 1 tablespoon oil1 medium onions finely chopped 2 small cinnamon stick or 1 teaspoon cinnamon powder.2 Tablespoon gram/channa flourSalt to taste½ teaspoon cumin powder Pinch of whole cumin/jeera Pinch of coriander powderPinch of Methi (Fenugreek) powder ½ teaspoon turmeric powder1 teaspoon garlic paste 1 teaspoon crushed green chillies1 whole green chilli ¼ teaspoon black mustard seed slightly bruised¼ bunch fresh green dhania (coriander) liquidized.Fresh whole curry leaves or dhania (coriander) for garnishing
Method1. In a medium size saucepan heat oil,saute onions with crushed Methi (Fenugreek) and jeera/cumin seeds , black mustard ,whole green chillies cinnamon stick,under 10 seconds add curry leaves and remove from stove set aside. 2. In a separate bowl add the buttermilk/sourmik, chana flour ,salt and tumeric Liquidize the ¼ bunch fresh dhania (coriander), green chillie, garlic and add to the buttermilk mixture and the balance of the ingredients whisked until combined.3. Place the pot back on the stove on low heat now gently pour in the buttermilk mixture.4. Let the khuri cook on medium uncover the lid, stir at intervals add the butter ghee (Clarified butter) and allow to thicken like creamy light custard for a further few minutes.Switch to low heat giving it a quick stir and notice a change of colour,the rich, yellow creamy khuri is now ready to be served.Garnish with fresh leafy dhania (coriander) or sprigs of fresh curry leaves.
2.Kitchri (soft braised/vagaar rice)
3 cups rice (basmati or softcooking rice) use enough water to cook rice.Handful brown lentils washed and soaked overnight ,boiled,strain set aside or use handful oil dhal the same process 1 small onions chopped finePinch whole jeera/cumin seeds2 small cinnamon stick1 green chillies slitSalt to tasteLightly use pinch turmeric 1 Tablespoon butter ghee (Clarified butter) for vagaarMethodBoilWash rice, oil dal or if using brown lentils add to saucepan and add boiling water.Add salt and tumeric cook till soft but not mushy.Drain water and set aside.Lastly add the Vaagar on top of the rice.(see method of vagaar below)
VagaarIn a small frying pan heat butter ghee (Clarified butter),add onions finely sliced, jeera cinnamon stick slit chillies and fry to light golden brown in colour.Pour this evenly over the cooked rice just before serving.Please note cook rice last so it served immediately.
3.Aloo/Potatoes fry3 potatoes (peeled, cut into small cubes)Few fresh curry leaves 3 Tablespoon oil1 Tablespoon butter ghee (Clarified butter) Salt to taste Pinch tumeric powder1 green chillies sliced 1 small onions ½ teaspoon chilli powder Pinch of whole jeera Pinch black mustard seedsPinch jeera powder¼ teaspoon dhania (coriander) powderMethod In a frying pan add oil,sliced onions,whole jeera/cumin, black mustard seeds ,sliced green chillies fry until light brown then add curry leaves under 10 seconds remove from heat. The potatoes peel wash and cube.Add salt and all spices give it a quick mix add this back to frying pan. Place back on the stove top and cook adding boiled water to soften the potatoes.Stir and add in butter ghee (Clarified butter) and leave to simmer further until the oil starts to surface to the top and water dried. The Aloo fry should be well cooked but keeping the shape of the cubes.Garnish with fresh dhania (coriander).
Spinache bhaji (Spinach)1 bunch or clear washed baby spinache 2 garlic cloves1 green chillies 1 small onions1 Tablespoon oil2 Tablespoon butter ghee (Clarified butter)1 ripe tomotoe grated Salt to taste Method 1. In a small saucepan add oil, onion chillies and crushed cloves till golden in colour on low heat.2. Add butter spinache season with salt and grated tomatoes and cook,once the moisture starts to dry add butter ghee (Clarified butter) and leave to cook on low heat.Butter spinache can also be paired with soft hot parathas.
Additional side dishes can be added brinjal fry, can fish chutney, pumpkin curry and crispy fried bindi accompliment with archar pickles, fried parpar.
INFO & TIPS
Cook kitchree last and serve hot.
Don't overcook khuri as ingredient is buttermilk.