Niramish Khichuri

Recipe By Supritee

Niramish Khichuri..... a few days back I got several requests for the recipe of the Khichuri..... !
I was not sure exactly what to write given Khichuri is something I know very well how to make this.... the recipe I follow is sort of a tradition started by my Grandmom followed by my Mam.... at our place for Bhog... this particular dish is prepared without adding Onion and Garlic and to make the dish reach and aromatic I hv added whole Garam Masala, Ghee, Cashew Nut, and Raisins.... . Rest is actually a simple process of cooking the Niramish Khichuri!...
For this you take....
Gobindobhog Rice or any basmati rice.... 100g
100 gMoong Daal....
2 potatoes... Cauliflower 1 (small)...
Tomato 2...
Ginger paste 1 inch... .
Cashew Nut 10-15..
Kishmish10-15...
Green Peas ⅓ Cup..
Ghee 1 Tbsp...
Mustard Oil 2 Tbsp.....
Dried Red Chili...
1Whole Cinnamon1”,
Clove 8-10.... Black Cardamom1
Green Cardamom 3-4
Cumin ½ Tsp.... Bay Leaf 2
Spice paste....
Turmeric Powder 1 Tsp.... .Cumin Powder ½ Tsp.... .Red Chili Powder ½ Tsp..... Garam Masala 1 Tsp..... .Sugar 1 Tbsp..... Salt to taste...
Mustard Oil1 Tsp....
Peel and Cut Potatoes into halves and separate florets from the cauliflower and chop tomatoes.... Boil around 2 litre water in a vessel by adding ¼ Tsp. Salt.....This will be required to be added after frying other ingredients to make the Khichuri....Make a paste with Turmeric Powder, Cumin Powder, Red Chili Powder, Garam Masala Powder, Sugar, Salt and Mustard Oil and add very little water if required.... dry roast Moong Daal on low flame until nutty aroma comes out and then switch off the flame.... .Wash dry roasted Daal and keep that aside... heat oil in a cooker... .Fry Potatoes, Cauliflower florets, Cashew Nuts and Raisins one by one and keep those aside... .Temper remaining oil with Dried Red Chili, Whole Cinnamon, Whole Clove, Whole Black Cardamom, Whole Green Cardamom, Cumin Seed and Whole Bay Leaf and keep the flame on lower side.... Add Chopped Tomatoes and cook until tomatoes soften and then add Ginger paste and cook for 1 minute in low flame until oil comes out from the mixture... .Add fried Cashew Nut and Raisin at this point.... .Add the spice paste and cook for around 3 minutes in low flame and add little water if the mixture started turning dry.... .Add Fried Potatoes, Friend Cauliflower, and Green Peas and mix thoroughly.Once oil started coming from the mixture add Dry roasted Moong Daal and give the mixture a thorough mix and then cook for two minutes in low flame.Add Washed Gobindobhog Rice and mix thoroughly and cook for one minute.... .Now pour half of the boiling water over the mixture and mix and cover the lid of the cooker and4 whistles... Switch off the gas n let it cool... .Niramish Khichuri is mostly served neither too much dry nor excessively runny.... . A medium consistency is perfect for this dish.... .add Ghee and a pinch of Garam Masala Powder and mix thoroughly.... .Khichuri to be served with begun bhaja....n red tomato n raisin chutney.....

To make the Baingan Bhaja
Take a the large variety of baingan similar to the one which we use for Baingan Bharta......The larger varieties of baingan have less seeds and are more flesh......
This is my mom’s recipe and I just love to have the baingan fries with some rotis......One of the dishes I often make when I am short of time & creative ideas....... just marinate the baingan slices in the masala and then fry it in mustard oil......

1 large baingan cut into half inch round slices.... 1 tsp chili powder..... ½ tsp turmeric powder..... 1 tsp garam Masala.... 1 tsp amchur powder (optional)... salt as required.... mustard oil for frying....
Serve Baingan Bhaja hot with khichuri.......

Added to Food — 5 years ago