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National Council for Hotel Management and Catering Technology(Under Ministry of Tourism, Government of India)

  • Cooking Time:
  • Preparation Time: 15 minutes
  • Servings: 4 persons
  • Category: Veg

Recipe of the Month

Gucchi Ki khichadi

Khichadi is one versatile dish - it is great on its own but even better with an accompanying pickle or chutney! There are numerous versions of it but this one is popular with even with babies! It is a delicious way to sneak veggies into your childrens' food. Khichadi, when ready, must have the consistency of very thick porridge.

Ingredients

Nutmeg : 10 gm

Mace : 10 gm

Green Cardamom : 25 gm 

Black Cardamom : 25 gm 

Cinnamon Stick : 25 gm 

Bayleaf : 15 gm 

Salt Black Pepper Corn : 25 gm 

Aaromatic Masala : 1 tsp 

Resham Patti Chilli Powder : 1/2 tsp 

Green Chili Paste : 1/2 tsp 

Asafoetida Pinch Ginger Paste : 1 tsp 

Cumin Powder : 1 tsp 

Desi Ghee : 3/4 cups 

Morel : 25 gm 

Basmati Brown Rice : 2 cups 

Method

Soak morels in enough water at room temperature for one hour. Wash well in running water from inside and out side, make sure there is no grit. Now soak in on cup of water for 4 hours. Remove and cut into small pieces. Reserve the morel soaked water for cooking. This water is to retain flavors.  Place the rice in a large bowl. Fill it with water at room temperature. Gently   mix the rice to release the starches clinging to the grains and let the  husk and bran flakes to float to the surface. Pour off the milky residue and drain till washing water remains clear. Soak the washed rice in 35°C to 40°C temperature water for 2 hours   to allow the rice to absorb water and relax before cooking. Drain the rice in a strainer, collecting  4 cups of water, to be reserved for cooking. This water  is to retain the nutrients and flavors.  Gently break the rice by crushing between hands. Preferably, air-dry the rice for 5-7 minutes before cooking by spreading the rice on the table or tray.  Heat Desi Ghee in a heavy bottom pot, add asafoetida stir and add cumin seeds sauté  until it gives a pleasant aroma.  Now stir in ginger paste and green chilli paste. Sauté for 4-5 seconds. Mean time dissolve resham pati chilli powder and aromatic masala in three table spoon of water and add into cooking masala and cook 2 – 4 seconds. Add morel to the cooking masala and cook for 4 -5 minutes. Add the broken rice to the morel masala, stir and cook on medium low heat. Sprinkle rock salt, stir in the rice gently, now  add both reserved water of rice and morels. Stir bring to boil, cover and cook on medium low heat for about 8 – 10 minutes or until well cooked khichari or risotto consistency. Serve hot with a tea spoon of desi ghee and sprinkle with aromatic masala. AROMATIC MASALA Sun dry  all the spices in a tray or dry roast in a pan over medium low heat till they emit a pleasant aroma. Remove and let them cool. Pound them to powder in mortar & pestle. Or may be in a blender. Mortar & pestle pounded masala will be more aromatic and store longer. Keep in air tight, sanitised and dried container. Store in cool and no direct sun light.  

Submitted by : Chef M.S.Gill

MoT

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