Khichdi-Indian Comfort Food

Kichdi (pronounced kichery) is an Indian rice dish made from rice and lentils. It is commonly considered to be India’s comfort food and it’s probably one of the quickest Indian meals to make. For being so simple I find it surprising at how tasty it turns out everytime its made. Read on:

Serves 2

What we need:

2 tbsp butter
1 tsp jeera (cumin seeds)
1 black cardomom
1 tbsp grated ginger
1/2 cup rice, washed
1/2 cup of moong dahl, washed
1/2 tsp haldi (turmeric powder)
2 tsp salt
5 cups water

How we do:

  • Heat a pressure cooker and add the butter
  • Add the cumin seeds and cardomom. When begins to sizzle, add the ginger
  • Cook for 1-2 minutes until light golden
  • Add the rice, dahl and water. You can also pop in the salt and haldi
  • Taste the water to see if it has enough/too much salt. Adjust accordingly
  • Mix everything together
  • Close the pressure cooker. Cook on high heat and let the pressure build.
  • Once it does, reduce heat and cook for 3 minutes
  • Now, remove from heat and let it to cool on its own allowing all the steam to escape. Then carefully open the lid.
  • NOTE: If you do not have a pressure cooker, follow the above steps using a pan and once everything is mixed together let it cook on medium heat for 20 minutes until dahl and rice are very soft.
  • BALLE BALLE! You’re done. Best served with yogurt, diced cucumbers and tomatoes and a sprinkle of coriandor. Oo and mango pickle!

Egg Burji-Indian Scrambled Eggs

I have always grown up eating my eggs like this and couldn’t eat them any other way! Super quick to make and a good way to spice up your breakfast.

Serves 2:

What we need:
1-2 tbsp spoon
4 eggs
1 diced red onion
1/2 diced red or green capsicum
1-2 tsp salt (to taste)
1/2 tsp paprika
1/2 tsp ground black pepper
Handful fresh coriander

How we do:

  • In a non stick wide pan, heat the oil on medium heat.
  • Add the onion. When begin to soften, add capsicum.
  • In a bowl, crack the eggs and add the salt, paprika and pepper. Whisk well.
  • When the onions are slightly golden, add the eggs.
  • Take a wooden spoon/spatula and begin to scrape the eggs from the sides of the pan and fold them over into the middle.
  • Repeat this action continuously, taking care not to burn the underside of the eggs or allowing it to stick to the bottom of the pan.
  • Do this until the runny liquid has disappeared but the eggs are still moist. Break up any large pieces of eggs at the same time.
  • Remove the pan from the heat. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan. You may remove the pan from the heat when the eggs are still fairly moist, as long as they are firm.
  • Add the Coriander.
  • Serve immediately with toast.
  • Balle Balle! You’re done! Enjoy.

Elaichi (Cardomom) Tea

I love tea and although I’ve been drinking a lot of green tea recently, I don’t think anything beats home made ‘elaichi chai’. Elaichi (cardomom) is a herb which takes the form of a seedpod. You can find them at all Indian grocery stores. It adds a distinct, somewhat sweet, pleasant flavor to tea.
Ch ch ch check it out:

Serves 2

What we need:
2 Cup of water
1 Tea bag of your choice (It’s all about Tetleys for me)
Pinch of cardomom powder (If you only have pods, pop em open and grind)
Sugar to taste
Milk to taste

How we do:

  • Place the tea bag in the kettle and add the water.
  • Crush the cardomom pods with pestle and mortar unti forms coarse powder. Add to the kettle.
  • Bring to boil on medium heat.
  • Once it has boiled, our the tea into two cups.
  • Add sugar and milk according to taste.