Cutchi Memon Digest
Kerala
ﮐﮁﻲ ﻤﻴﻤﻦ ﮢ ﺍﯿﺠﺴﭧ - ﮐﻴﺮﻻ
PANJO CUTCHI RASODO
In this issue we present four varieties of Kutchi Khichdis, in Kutchi language in the words of a genuine Kutchi Chef (together with an English translation). Khichdi as such is a very generic name. The Gujarati khichdi is quite soft. The khichdi made in Bengaluru is very dry and every grain of rice is separate. We call this texture of rice as pharara. You must be able to hear every grain of rice fall in the plate. The Hyderabadi khicdi is between the two. Neither too soft nor too dry.
PAANJI CUTCHI KHECHDI
Kutchi Khechdi nande chokre thi kare vade maadu je tabiyat la kare saari aay.
Bhanayla Kare :
3/4 vaadko Chalti(split moong daar with skin)
1/4 vaadko Chokha(rice)
4 vaadka Paani
Meetho swaad anusaar
Chapti Hing
1 chamcho desi ghee(1 tbsp)
Bhanaayji Reet :
Pela chokha ne chalti bhega kare paani se 6-7 waar dhuteja .Hekde madhyam size je tapele me chokha-halti,paani,meetho, hing vajikare cooker me 4-5 whistles vajaay bhandh kare vajejo.Thodi waar thadhi thiye poy cooker khole ne khechdi me ghee vaji halaayjo.
Paanji traditional Kutchi Khechdiji maja ganeji. Kutchi Khechdi bhego dahi/kadhi/ vaghaarela marchaa/papad/ garam doodh /athaanu / kaando/ raswaaro saak khaai sako.Variation la kare masala khechdi bhanaay sako.
OUR CUTCHI KHECHDI
Kutchi Khechdi is good for the health of young children to grown ups
To Make
3/4 cups split green gram with skin (Chalti)
1/4 cup rice
4 cups water
Salt to taste
A pinch of asafetida
1 tbl spoon ghee
Method of Making:
First mix Chalti and rice and wash with water 6-7 times. Place Chalti, rice, water and salt in a medi-um sized pressure cooker and after 4-5 whistles turn off flame. After cool-ing for a while open the cooker and put the ghee and stir well.
Enjoy our traditional kutchi Khechdi.
Kutchi khechdi can taken with curds, kadhi, fried chillies, papad, hot milk, pickles, onion, or juicy vegetables.
NASEEMA BAI
For the sake of variety we can make Masala Khechdi.
MILD MASALA KHECHDI
1/3 vaadko chokha
1/3 vaadko mong daar (vagar chalti—without skin —yellow moongdaal)
2 1/2 vaadka paani
1 kaando(chopped)
2 tbsp singdana(peanuts)
1/2 tsp haldi (haidar)
1 tsp meetho
1/2 tsp lal mercha powder
1/2 tsp garam masala powder
Waghaarela Kare:
1 tbsp tel
1 tsp jeero
3 ellaichi(adadhihi kareli)
1/2′ taj tukdo
3-4 mari ja dana
1 tejpatta
2-3 laving
2 soki lal marchi adhadhi kareli
chapti hing
Bhanaayji Reet :
Chokha ne daar 4-5 waar paani se dhooteja .2 1/2 vaadka paani vaji pase me rakhejo. Pressure cooker me tel vajejo.Tel garam thiye ta jeero, ellaichi, taj, tejpatta, mari ja dana,laving,lal mercha, hing vajeja. singdana vajeja.Haane kaando, hydar, lal marcha powder, garam masala powder ne meetho vajejo. 5 minute poy chokha-mong daar paani bhego vajejo.. Cooker bandh kare 3-4 whistle vajaay bandh karejo.
Mild Masala Khechdi taiyaar. Mild Masala Khechdi bhego dahi, athaanu pun khaai sako.
Tip: Mild Masala Khechdi me byaa saak pan vaji sako.(Gajar, Phansi, Kobi, Cauliflower,Vatana ).
MILD MASALA KHECHDI
2/3 cup rice
1/3 cup yellow moongdaal, without skin
2 1/2 cups water
1 Onion(chopped)
2 tbsp peanuts
1/2 tsp turmeric powder
1 tsp salt
1/2 tsp red chilli powder
1/2 tsp garam masala powder
For seasoning:
1 tbsp oil
1 tsp jeera (cumin seed)
3 cardamoms, broken into two
1/2′’ cinnamon piece
3-4 pepper seeds
1 tejpatta
2-3 cloves
2 dry red chilli, broken into two
A pinch asafoetida
Method of making
Wash rice and dhall 4-5 times in water. Pour 2 1/2 cups of water and keep aside. Put oil in the Pressure cooker. When oil becomes hot put jeera, cardmom, cinnmon, tej patta,pepper, cloves, red chilies, asafoetida.Add pea nuts. Now add Onion, turmeric, red chili powder, garam masala powder and salt.A fter 5 minutes add rice, dhall with water. Close the cooker. After 3-4 whistles put out the flame. Mild Masala Khechdi is ready.
KK
Mild Masala Khechdi can be eaten with curd and pickles also.
Tip: Other vegetables can also be added in Mild Masala Khechdi ( Eg: Carrot, beetroot, cabbage, cauliflower, green peas …)