Sunday, February 2, 2014

DIY -- Basic Cooking IV, Kichri

This isn't an authentic recipe from a relative in India.  You can probably find one of you use your search engine.

Kichri is kind of like India-style fried rice.

Start with cold cooked rice.  If you want to use brown rice, it takes at least 3 times as long to cook as white rice.
You also need one cold hard-cooked egg, diced.
Your vegetables can be okra, cauliflower, eggplant, red bell pepper, green beans, zucchini, mustard greens, anything colorful.

You can use curry powder for seasoning, but try this.
Put 1 tablespoon of oil in the frying pan and get it hot.
Sprinkle in a pinch of crushed red pepper.
Put in your rice and vegetables and egg, toss to coat with oil, and let it start frying.

Now mix garam masala:
½ tsp caraway seeds
1/8 tsp ground cardamom -- you really need this, it just makes the seasoning
pinch ground cinnamon
1/4 tsp ground cumin
1/2 tsp ground coriander
pinch ground cloves
pinch cayenne
pinch ginger
pinch turmeric

Mix together.

Toss the rice/veg mix in the frying pan, sprinkle with the mixed spices, toss to mix, put in a sprinkle of water, cover, and let heat through for 10 minutes.  Then turn off and let sit 5 minutes so the rice won't stick.

This makes a terrific breakfast or lunch. 

If you have a Paki/India grocery, try to get black mustard seed.  Toss it in the hot oil and when the seeds turn grey and pop, then put in your rice and veg.  It gives the dish a smoky flavor.

I got into India-style food when I was looking for more different ways to make vegetables.  I found a cookbook in Borders and bought it and some of the recipes have become favorites.

© Patricia Jo Heil, 2013-2018 All Rights Reserved 

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