Leftover Rice Khichri and Indian Omlette

Its been a long since I posted anything on this page. Sorry for not being able to devote as much time as I would like to. Sometimes things that you love have to take a back seat making space for things which need your urgent intervention. I totally understand sometimes life is not easy on us and with time I have learnt to be patient and take things as it comes. But I must say am immensely fortunate to connect to some bloggers and some friends that I made through my blog. Who kept on mailing and messaging me asking for my where abouts. Am touched and truly consider myself blessed to have such well wishers and friends around me.

The recipe that am sharing today is my father’s. He is the ‘Khichuri man’ of our family and gets a call from everyone when the monsoon announces its arrival. He has some real good khichuri recipes in his repertoire and this left over rice khichuri is one of them. Every time there is a sudden down pore in the city we request him to make this. This spicy khichuri goes really well with Bengali style alu bhaja (potato fry) and omlette. Rain or no rain sometimes you got to try this.

Leftover rice khichuri

(serves 3-4) 

Ingredients:

Cooked rice: 3 cups (I used par boiled rice)

Red lentil: ¾ cup

Potato: 1 large

Green peas: ¼ cup

Onion: 2 medium

Ginger paste: 1 tsp

Tomato: 2 medium

Green chillies: 2 pieces

Cloves: 2 pieces

Cinnamon: 1/2 “ piece

Black peppercorns: 6-7 pieces

Coriander powder: ½ tsp

Turmeric

Chili powder: ½ tsp

Salt

Sugar: ½ tsp

Oil: 3 tbsp

Garam masala powder

Scraped coconut (fresh/frozen): ¼ cup

Peanuts: handful

Method:

Wash the red lentil under running water and soak for 10-15 minutes.

Peel potatoes and cut in cubes. Chop the onions and keep aside.

Dry roast the peanuts till they crisp up. Keep aside.

Heat the oil and lightly sauté the potatoes with a pinch of salt. Drain and keep aside.

In the same oil add lightly crushed cinnamon, cloves, peppercorns. Let them splutter. Add chopped onion and fry on medium with a pinch of salt till they turn golden in colour. Mix ginger paste with turmeric, chili and coriander powder with 2 tbsp water and add to the onion. Sauté till they are cooked and the raw smell is gone now add the lentil and fry on medium till they turn white. Add the rice mix and now add 3 cups of warm water.

Cut the tomato in quarters and add with the potatoes. Cover and let it cook on low flame. Keep stirring in between. After 10 minutes or so add 2 more cups of water and salt as per taste. Cover and cook it till the potatoes are cooked and the dal is fully boiled. Approx. 8-10 more minutes.

Add the peas and and cook for 2-3 minues. Finish with the scraped coconut, garam masala powder little sugar and the toasted peanuts. Mix and adjust the seasoning.

Serve hot with ghee (clarified butter) drizzled on top.

Indian omlette

Beat an egg with salt, chopped onion and chopped green chillies. You can also add chopped coriander leaves if you wish.

Heat a non stick pan or a kadhai. Pour ½ tsp oil. Once the oil is hot rotate the pan to coat the inside well. Pour the beaten egg and tilt the pan to spread and cover the pan. Within a minute the top will set. Then with the help of a spatula fold the omlette in 3.

Take out and serve right away.

A Homemakers Notes:

• Try using mix of various lentils for more flavour.
• You can also add other vegetables like beans, carrots and cauliflowers.
• I recently have started adding quartered onions or whole shallots along with chopped onions in the khichuri. This lends an amazing aroma.

Events:

to healthy food for healthy kids: combo meal at Nivedhanam. Originally started by Nithu Bala.

JCO: Monsoon of India hosted at my place this month. the theme is started by Jagruti.

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