MOONG DAL KHICHIDI AND CRISPY CORNFLAKES CHIKEN

27 Aug

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MOONG DAL KHICHIDI

Khichidi is  a South Asian preparation made from rice and lentils (dal). It is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish kedgeree. Khichri is also thought to be the inspiration for the popular Egyptian dish, Kushari. Khichdi is originally from Bangladesh. While khichuri is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt, and fed to infants to introduce them to “adult” food. Khichri is also popular in Pakistan where it is considered a light dish that can be served to sick people. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes which usually have meat and are also spicy. Although it has a similar name, khichra is actually a variation of haleem and is not to be confused with khichdi.

Khichri is also a favourite campfire food, owing to the convenience of being able to cook the dish in a single simmering pot. Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is especially popular amongst many who follow an ayurvedic diet or nature cure.

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Moong Dal Khichdi

Cooking time – under 20 min
Serves – 2
Ingredients :-

  • Rice – 1 cup (  basmati rice or any rice )
  • Moong dal – 1/4 cup (split yellow variety) 
  • salt
  • 4 pepercorns
  • 1/2 tsp turmeric

For tempering :-

  • ghee/ oil – 2tsp
  • 1 tsp cumin seeds
  • few curry leaves
  • 1 tsp mustard seeds
  • 1 small onion
  • Ginger garlic (finely chopped)- 1 tsp
  • green chillies – 2
  • 10-12 cashews

METHOD:-
Dry roast moong dal until it is slightly hot to touch. (do not brown it). Soak rice and dal together for 20 minutes. Drain the water completely and keep it aside.
In a pressure cooker, mix the dal and rice with the turmeric powder, peppercorns, 2 cups water and salt. Pressure cook for 3 to 4 whistles and set aside for 20 minutes till the steam has been released. Heat a thick bottomed vessel, heat ghee, add mustard, cumin seeds,curry leaves. After they crackle add slit green chilles, finely chopped onion. After the onion is browned add the minced ginger garlic and cashews. Add this sesonings to the khichidi and serve hot. Khichidi doesn’t require any curry to mix with, it can be had as it is or with yogurt or any pickle.

NOTE:- You can also add an extra glass of water if you want a more gooey texture of the lentil-rice medley.

CRISPY CORNFLAKES CHIKEN

This classic recipe, which is a favourite with kids is indianized with spices and marinated with chiken , then dipped in the batter and rolled in cornflakes crumbs, producing a tender juicy chiken with an extremely crunchy outside.

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 INGREDIENTS:-
  • 6 Chicken drum sticks
  • 1 cup Cornflakes
  • ¼ tsp Turmeric powder
  • 2 tsp Chili powder
  • 1tsp Ginger garlic paste
  • 1 tsp Pepper powder
  • 1 tsp  All purpose flour
  • Salt for taste
  • red food colour
  • 1tsp tandoori chicken masala powder (optional)
  • 1 Egg
  • Oil for deep frying

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METHOD;-
Wash the chicken well, drain . Make small cuts on the leg pieces and keep aside.  Marinate the chicken with ginger garlic paste, chilli, pepper, tandoori masala powders , lemon juice and salt for 2 hours.  Crush the corn flakes using your finger tips.  Beat the egg with turmeric powder and little bit of salt.  Coat the chicken pieces in flour and dust of the excess flour.  Dip the flour coated chicken in egg and then roll them in cornflakes.  Repeat with all the chicken pieces.  Place the cornflakes coated chicken in container and keep it in the refrigerator for 1 hour.
 Heat oil in a pan, shallow fry the chicken pieces in medium to low heat until golden browned . or Place in a shallow pan lined with foil or sprayed with Pam. Drizzle with olive oil and Bake uncovered and do not turn chicken at 350 for about 20 mnts.

Serve warm with ketchup as a snack for kids or as a side dish with any indian rice dishes.
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