Kurdi Kitchri (spiced curd and rice- serves 6):
Recipe credit: ruhana ebrahimPicture credit: @mama_taught_me_well
Kitchri (rice):2 cups basmati rice,½ cup oil dhal (soaked beforehand for several hours),1 teaspoon rough salt,Pinch turmeric powder,1 small onion (sliced),½ teaspoon whole Jeeru (Cumin),1 piece taj (cinnamon stick),4 cups water.
Kurdi (curd):500ml sour-milk/ plain yogurt,3 tablespoon chana (gram) flour,1 teaspoon fine salt,½ teaspoon whole Jeeru (Cumin),Ground green chutney (to taste),¼ teaspoon turmeric,¼ teaspoon dhana jeeroo powder,¼ teaspoon Methi (Fenugreek) seeds,2 stems curry leaves.
SIDES:Aloo (potato fry):4 medium potatoes (medium cubes),2 medium sized ladels of oil,½ teaspoon mustard seeds,½ teaspoon whole Jeeru (Cumin) seeds,1 stem curry leaves,1 teaspoon fine salt,1 teaspoon chilli powder,¼ teaspoon turmeric powder,1 ½ teaspoon dhana jeeroo powder
Bherji (green herbs):1 big bunch Bherji,1 medium onion (sliced),¼ teaspoon chilli powder,½ teaspoon ground green chilli,¼ teaspoon turmeric powder,1 teaspoon dhana jeeroo powder,1 tomato (grated).
Pumpkin:400g packet pre-cut pumpkin cubes,+/- 2 teaspoon brown sugar,¼ teaspoon fine salt,¼ teaspoon turmeric powder,¼ - ½ teaspoon chilli powder,¼ teaspoon dhana jeeroo powder,¼ teaspoon whole Jeeru (Cumin),¼ teaspoon mustard seeds,1 piece taj (piece of cinnamon stick).
Brinjal (eggplant/aubergine):1 large brinjal (sliced),Pinch Red chilli ginger garlic masala (to taste),Pinch Chilli powder,Pinch turmeric powder,Pinch Salt,Pinch Dhana jeeroo powder
METHODMethod for rice: 1. In a deep pot, braise onion with drizzle oil, whole Jeeru (Cumin) and taj.2. When translucent, add water and washed dhal.3. Add salt and turmeric.4. Bring water to boil, then add in washed rice.5. When ¾ way cooked, reduce heat to low and steam, till rice fluffed.
Method for kurdi:1. Heat some oil in a pot with Jeeru (Cumin), curry leaves and Methi (Fenugreek) seeds.2. Whisk remainder ingredients with the sour-milk.3. When the pot is fragrant and hot, pour the sour-milk mix into the pot, being careful as it may splash.4. Stir continuously with whisk, and allow to thicken. When it starts to boil, remove from stove.
Method for aloo fry: 1. Heat oil in a pan with mustard seeds, Jeeru (Cumin) and curry leaves.2. Spice the potato cubes, and when pan is fragrant, add potatoes.3. Allow the potatoes to heat through, then reduce heat and cook till golden on outside, but soft on the inside.4. Mix now and then when cooking so it does not stick to bottom of pan, as well as allowing all pieces to cook evenly.
Method for bherji:1. Braise onion till golden and add spices.2. When fragrant, add bherji and tomato. Allow to wilt.3. Mix frequently, add water if needed, to allow to cook till one likes.
Method for pumpkin:1. Heat oil with mustard seeds, Jeeru (Cumin) and taj.2. Add spices to pumpkin and toss. Add to hot oil.3. Leave to cook on medium heat, add water if necessary to cook through.
Method for brinjal:1. Slice only when required.2. Mix and rub the spices onto the thick slices of brinjal.3. Fry before serving, or fry beforehand until tender, grill in oven before serving making sure not to dry it out.
Fried Papar:Store bought papar, fried in pan, with very hot oil just before serving.
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