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A perfect Gujarati meal on a perfect chilly night and all this flushed down with a good glass of masala chass/buttermilk.
Healthy, tasty and soo satisfying.... fulfilling the urge of a very authentic Kathiawadi cuisine.
Khichdi/Khichuri/Khichari/Khichdee (A hodge-podge dish of rice and lentil preparation, sumthing close to Kedigree)
Bajra nu Dhebra/Pearl millet Flatbread/Bajra Thepla/Bajri Thepla (A pearl millet/bajra flour, flat bread flavoured with fenugreek leaves and spices and baked on a griddle)
Ringnna Bateta/Brinjal and Potato/Aubergine and Potato/Eggplant Potato (A spicy vegetarian dish eaten with Khichdi)
Ingredientes
- Ingredients:
- Khichdi- yeilds for 4 people
- Basmati/short grain rice 2 cup
- Moong dal/Mung/Pessara/Split green Mung beans 1/2 cup
- Tumeric/Haldi 1/2 tspn
- butter-oil">Ghee/clarified butter 1 tbspn
- Asafoetida/Hing a pinch
- Bajra/Millet dhebra-
- Bajra flour 1 cup
- Wheat flour 1/2 cup
- Fenugreek leaves a handful (if fresh not available, reconstitute dried fenugreek leaves/kasturi methi)
- Sesame seeds 1 tbspn
- Red chilly powder 1/2 tspn
- Tumeric 1/2 tspn
- Cumin/Jeera powder 1/2 tspn
- Jaggery/Goad/Gud 1/2 tbspn (grated)
- Salt to taste
- Olive oil 2 tbspn or any good oil
- Ringnna Bateta/Eggplant and Potato vegetable-
- Eggplant 1 (the big purple variety or any purple dwarf variety)
- Chaat potatoes 4-5 (washed and slit across)
- Peanut 2 tbspn (toasted and coarse grinded)
- Red chilly powder 1/2 tspn
- Tumeric 1/2 tspn
- Cumin powder 1 tbspn
- Coriander 1 1/2 tbspn
- Salt to taste
- Tomatoes 2 (chopped finely)
- Mustard seeds 1 tspn
- Cumin seeds 1 tspn
- Coriander/Cilantro 1 cup (finely shredded)
- Olive oil 1 tbspn
Direcciones
- Method:
- KHICHDI-
- 1.Wash rice and dal together.
- 2.Take a pressure cooker or a rice cooker, add ghee, asafoetida and the rice dal.
- 3.Stir untill all the grains are well coated with ghee.
- 4.Pour 2 cups of hot water and close the lid to cook for 20 mins.
- 5.After the 1st pressure cooker whistle, slow the burner and cook until another 3 whistles.
- 6.Serve hot with a drizzle of ghee.
- BAJRA NU DHEBRA/MILLET FLATBREAD-
- 1.Take all the ingredients and make a dough.
- 2.Divide the dough equally into the size of tennis ball.
- 3.Roll out a round 1/4 inch of thickness.
- 4.Take a hot griddle/tava and bake both sides with a brush of olive oil on either sides.
- 5.Serve straight from the griddle to your plate.
- 6.If eaten later in the day, store in a airtight container after the bread cools down.
- RINGNNA BATETA/EGGPLANT POTATO-
- 1.Cut the eggplant into chunks and keep aside in accidulated water (lemon water- to avoid them from turning dark)
- 2.Slit potatoes across and keep aside.
- 3.Take tomatoes, add all the spices with peanut and make a mixture, keep aside.
- 4.Stuff the potatoes with this tomato mixture and keep the rest aside.
- 5.Take a hot saucepan with oil, add the mustard, when splutered add the cumin.
- 6.Throw in the potaotes and stir slowly.
- 7.Add the eggplant and stir on high flame.
- 8.Cover and cook for another 3-4 mins on a medium flame.
- 9.Throw in the remaining mixture, stir slowly and cook with lid on for3-4 mins.
- 10.Add little water as required, stir slowly and cook for another last 5 mins or until the vegetables are done.
- 11.Serve hot garnished with coriander.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 574g | |
| Recipe makes 4 servings | |
| Calories 761 | |
| Calories from Fat 226 | 30% |
| Total Fat 25.8g | 32% |
| Saturated Fat 14.02g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 198mg | 8% |
| Potassium 1211mg | 35% |
| Total Carbs 120.55g | 32% |
| Dietary Fiber 17.2g | 57% |
| Sugars 9.83g | 7% |
| Protein 14.98g | 24% |
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