Mix vegetables khichadi (food from north India)

• Servings: 4
• Preparation time: 10 minutes.
• Boiling time: 15 minutes.
• Frying time: 20 minutes.
• Cooking time: 5 minutes.
• Seasoning time: 3-4 minutes.
• Total time: 54 minutes.

Makar sankranti celebration:

Makar Sankranti is an Indian festival celebrated in almost all parts of India and Nepal in different cultural forms. India celebrates the harvest festivals of Lohri, Makar Sankranti, Pongal and many others.

Lord Surya is worshiped on the Makar Sankranti day as Worship to Nature. In north India on this day people take holy dip in river Ganga.

People relish special khichdi (dal-rice replete with cauliflower, peas and potatoes).On this night a special khichdi is made and served with its four traditional companions, “char yaar” (four friends) — Papad, Ghee (clarified butter), Curd and Mango Pickle. Add Aaloo Chokha as “sone pe suhaga”.

Prepare this on the auspicious and festive occasion of Maker sankranti. Happy maker sankranti in advance!!!

Ingredients:

• Basmati rice: 1 cup
• Chana dal (split Bengal gram): ½ cup
• Cinnamon: 2” stick
• Clove: 3-4 no.
• Black cardamom: 1 no.
• Black pepper: 10-15 no.
• Bay leaf: 2 no.
• Cumin: 1 teaspoon
• Red chilli: 2 no.
• Green cardamom: 1 no.
• Ghee: 3 tablespoon
• Salt: 1 tablespoon
• Turmeric powder: 1 teaspoon
• Coriander powder: ½ teaspoon
• Red chilli powder: ½ teaspoon
• Green chilli: 2 no.
• Potato: 1 no.
• Cauliflower: 100-150 gm
• Green peas: 100 gm
• Onion: 1 no. (Medium size)
• Ginger: 2” piece
• Garlic: 3-4 flacks
• Red chilli powder: ½ teaspoon
• Chopped green coriander’s leaves: 2 table spoon
• Cooking oil: 2 tablespoon

Preparation:

1. Chop onion, garlic, ginger and green chilli into small pieces, keep aside.
2. Cut cauliflower into large pieces (~ 1”pieces), keep aside.
3. Peel off and chop potato into small pieces. Keep aside.

Method:

1. Take rice cooker boil 5 cup of water, when water starts boiling; add mixture of washed rice and dal.
2. Add 1 teaspoon of salt and ½ teaspoon of turmeric powder.
3. Cook till it is 90% done. (About 10-15 minutes). Keep aside.
4. Now plane khichadi is ready. (Note: Pressure cooker can be used instead of  rice cooker)
5. Take fry pan, heat 2 tablespoon of oil, let oil start to smoke.
6. Add cumin seed, bay leaf, red chilli and whole Garam masala.
7. Sputter it for few seconds, add cauliflower fry for 2 minutes.
8. Add potatoes fry for two minutes on high flame.
9. Add peas, onion, green chilli, garlic and ginger, fry further for 2 minutes.
10. Add salt, turmeric powder and coriander powder.
11. Cook for another two minutes.
12. Now mix vegetables are ready.
13. Add these vegetables into khichadi, stir well.
14. Cook till it starts boiling and well blended, 2 minutes approx., put off the rice cooker.
15.  Add Garam masala powder and seasoning, and stir it.

Seasoning:

1. Take a fry pan, heat ghee.
2. Add cumin; sputter it for few seconds, put off the flame, add red chilli powder.
3. Seasoning is ready.
4. Transfer this khichadi into serving bowl; decorate with fresh green coriander leaves.
5. Now mix vegetables khichadi is ready to serve with “Ghee (clarified butter)“, “Aaloo chokha“, “Green chutney“, “Curd“, “Pickle” and “Papad”.
6. Traditional Mix vegetables khichadi of north Indian style is ready to serve.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Mix vegetables khichadi (food from north India) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.