A lovely light kitchari for recuperation, fasting or detox. Or just enjoy it at any time. I love it for breakfast.
Moraiyo, it sounds like a love song but is actually a millet, and it is a grain I have fallen in love with.
Since being introduced to Moraiyo (Barnyard Millet) by my Mahastrian friends, I have become a fan. It cooks up beautifully, and can be cooked to any texture you like, from separate grains, almost like couscous, to thicker, stoggy texture more akin to the South Indian style pongal. Add spices and perhaps some vegetables, and you have a meal – breakfast, lunch or dinner!
It is a quick and easy recipe to make – a no-fuss but loved breakfast item in this household.
This is also a fasting dish, for those who follow Hindu fasting practices.
Similar recipes include Moraiya Kitchari, Sago Kitchari, and Moraiya Kitchari with Potatoes.
You might like to explore other Moraiya dishes, or browse our Kitchari recipes. Our Indian recipes can all be found here and our Indian Essentials are here.. Perhaps some Spring recipes for you? Explore our Early Spring dishes.
Continue reading “Moraiya Kitchari with Yoghurt | Khichuri”
Perfect for hot weather. Cooling and delicious.
It is easy to have a thing for green mangoes, whether they are the sour type, or just unripe sweet mangoes, or the sour-sweet type. Here, we love them a lot. (If you love green mangoes, you probably also love ripe, sweet mangoes of any variety.)
When it is green mango season, the local large Asian supermarket stocks all sorts of green mangoes in large boxes, a dozen layers deep, by their front counter. It is difficult to leave the shop without any. But even when it is not prime season, they seem to have some, so we enjoy them pretty much all year round.
This recipe highlights the crispy tartness of the green mango, together with a punch of chilli and a hint of salt – the three flavours that go so well together. It is all combined with rice – slightly hot and salty with the sweetness of coconut, the slight bitter punch of the fenugreek, and toasted peanuts and crispy fried dal for a crunchy texture. What could be better?
This dish works well as a snack, side dish or rice salad. Rice made with green mangoes is popular in South India , with Andhra Pradesh, Karnataka and Tamil Nadu all making it a little differently. This one is Tamil in style.
Similar recipes include Carrot Rice, Mango Rice, and Zucchini Rice. Green Mango dishes include Mung Dal with Green Mango, and Spicy Green Mango in Coconut Milk.
Check our different Coconut Rice Recipes. Browse our Green Mango Recipes, and our Sweet Mango recipes also. Or if you are looking for Rice recipes, they are here. Try our Rice Salads. Our Indian recipes are here, and our Indian Essentials here. Or simply browse our easy Mid Spring recipes.
Continue reading “Green Mango and Coconut Rice”
Such a delicious snack from Northern India
Poha, a steamed and flattened rice (“steamrolled” I call it) is a great base for Indian snacks. In this poha recipe, it is teamed with onions and peanuts. Kanda Poha goes great mid afternoon with a cup of milky sweet tea (chai). Or it can be a great quick supper dish when you arrive just a little too late home from work. Or, as often done in parts of India, it is a great breakfast dish.
There are several thicknesses of poha – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). This recipe uses medium or thick poha, which you can buy from your Indian grocery. Thick is preferred. Thin poha is not suitable for this dish.
Are you looking for other Poha dishes? Try Poha Chaat, Poha with Potatoes and Peanuts, Kolache Poha, and Poha with Banana, Honey and Coconut.
Browse all of our other Poha recipes and all of our Indian recipes. All of our Snacks are here. Or simply explore our easy Early Winter recipes.
Continue reading “Kanda Poha | Onion Poha | Flattened Rice with Onions”
Mixed rice dishes are easy to prepare and quickly become family favourites. They are great lunch or tiffin dishes, and served with a raita/pachadi and a simple salad to make a delicious light meal.
Carrots have an inherent sweetness and it is emphasised when you sauté them in ghee. This recipe compliments that sweetness with the bite of the green chilli, the warmth of sweet spices like cardamom, cloves and cinnamon, and the crunch of onions and nuts. You will really enjoy it.
If you are looking for similar Rice recipes, try Spicy Eggplant Rice, Cumquats Rice, Rice and Cauliflower Pilaf, Lemon Rice, and Pepper Cumin Rice. Barley Pilaf is pretty good too.
Are you looking for Carrot recipes? You will like this Green Bean and Carrot Poriyal, Carrot Poriyal with Coconut Lentil Crumble, Carrot Thoran, and Carrot Sambal.
You can browse all of our Rice dishes here, and find all of our Carrot recipes here. Take some time and explore all of our Indian recipes. Or browse our Early Summer recipes.
Continue reading “Carrot Rice | Carrot Pilau”
Bengal has so many different types of khichuri (kitchari), its quite mind blowing. They adore their them. This one is a kitchari with the classic combo of peas, cauliflower and potato, together with an onion-spice mix. It is quite a flavoursome dish, and another addition to our 17 or so published and scheduled kitchari dishes.
You might guess that kitchari is also well loved in this house – a more nourishing and comforting dish is hard to find. The vegetables in this one add to its nutritional value as well as flavour and texture. Bengali’s make kitchari on rainy days, it is popular in the monsoon season – but don’t be held back. Make this dish at any time of the year.
Kitchari is also very good for babies and invalids.
It is difficult to get the local Bengali rice unless you have a specialist Indian grocer near you, so use Basmati rice. You might like to begin the recipe by making your own ginger paste and Bengali Garam Masala.
Similar recipes include Moraiya Kitchari with Yoghurt, Barnyard Millet Kitchari, Parsi Kitchari, and Ven Pongal.
We have other Bengali recipes. Try Bengali Rice Kheer and Bhog Kitchari.
Or explore all of our Kitchari recipes and we have a number of Indian mixed rice dishes. Browse all of our Rice dishes. Our Bengali recipes are here, all of our Indian recipes here and our Indian Essentials here. Or explore our Early Autumn collection of recipes.
Continue reading “Bengali Vegetable Khichuri | Kitchari”
Moraiya Kitchari is a delightful dish, healthy and nourishing. It is regularly made for Navratri fasting, Ekadashi fasting or any other time of Hindu fasting as it is an easily digestible dish. It is delicious in its own right – lightly spiced and less vigorous of taste than many Indian dishes, but don’t put it aside because of that. Try it with a wet curry like a yoghurt or besan curry, even a Poritha Kuzhambu! You will enjoy.
Moraiya is composed of tiny, white, round grains. In India, cereal grains are not consumed during fasts. Hence, Moraiya is a popular alternative, especially during Navratri. It is often used in place of rice, although it does not cook into separate grains like long grained rice. It is quite sticky when it is cooked and the grains stick together somewhat.
Are you looking for other Kitchari dishes? Try Moraiya Kitchari with Yoghurt, Sago, Peanuts and Potatoes Kitchari, Maharashtrian Kitchari with Masoor Sprouts, and a Simple Parsi Kitchari.
You might like to check to see whether we have posted other Moraiya recipes. You can browse all of our other Kitchari recipes. Our Indian recipes are here and our Indian Essentials here. Or explore our Early Spring dishes .
Continue reading “Moraiya Kitchari | Barnyard Millet Kitdchari | Sama ki khichdi | Khichuri”
Remember Kurma? If you are of a certain age, and Australian, you will recall his TV shows of vegetarian Indian cooking. He really was the first to bring Indian food to Australians in a way that made it easily comprehensible and easy to cook. He was a stickler for detail, and for this I love him. So many recipes out of India these days are low in detail, low in precision, and that allows others to take liberties with Indian recipes. Soon, Indian food is no longer Indian food, but some mish mash of regional differences and non-Indian preferences.
One small example. I am constantly frustrated by recipes that say “1 cup rice”. Which rice? Basmati? Short grained? Long grained? Red or white? A South Indian variety? or a North Indian Variety? And it can make a huge difference to the end result. Do you need rice that is harder? Soft? Sticks together? Separates beautifully? Kurma would never leave one in doubt.
We don’t use rice in this recipe, even though it is a kitchari. This recipe from Kurma uses sago. But as usual, Kurma is precise in all details.
Are you interested in other Sago recipes? Try Sago Payasam, and Sago Coconut Payasam.
We have quite a number of Kitchari recipes, for example Maharashtrian Kitchari with Masoor Sprouts, Gujarati Kitchari, Bengali Kitchari and Moraiya Kitchari with Yoghurt.
Feel free to browse all Sago recipes, and all of our Kitchari Recipes. Browse our Indian recipes here and our Indian Essentials here. Or take some time to explore our Late Summer recipes.
Continue reading “Subudana Kitchari with Potatoes and Peanuts | Sago Khichuri | Sago Pilaf”
Anyone who has ever grown zucchini will know that you can get a glut of zucchini very quickly. I planted 4 plants this year, forgetting how large the plants get, and they seem to be taking over the veggie garden. They have already swallowed 2 chilli bushes and a whole lot of radishes!
So I have the opportunity to explore zucchini recipes at this time of year, trying to keep that glut under control. This is an Indian mixed rice – cooked rice is mixed with spices and perhaps a vegetable or other ingredient. Indian mixed rice dishes are flavoursome and healthy!
Would you like to try other Mixed Rice dishes? Try Pepper Cumin Rice, Masala Lemon Rice, or Golden Rice.
Try these zucchini dishes: Zucchini Fry, Zucchini Thoran, and Marinated Zucchini.
You can browse all of our Mixed Rice dishes, all of our Rice dishes, our Zucchini dishes, or our Indian Recipes. Or simply explore our Late Summer dishes.
Continue reading “Zucchini Rice, Indian Style”
Sakkarai Pongal is short grained, raw rice cooked in jaggery and milk with mung dal, simmered until thick and then garnished with ghee, cashew nuts and raisins. It is not the traditional Milk Pongal cooked completely in milk, but is a definite favourite. It is a distinctive dish from Tamil Nadu, and also cooked in Sri Lanka and some other states in South India.
Pongal is a festival in January where we thank the Sun for the bounty that it brings us. Sakkarai Pongal is cooked in the morning as the sun rises and is presented as part of the devotions. Read more about the Pongal Festival here. And all of our dishes for the Pongal Festival are here.
But Pongal, the dish, can be made at any time. There are sweet versions like this one (called sakkarai), and you might like to try the other versions: Sakkarai Pongal from Jaffna; and Sakkaria Pongal without Milk. Check to see if we have since posted other version.
And there is are savoury versions, and we have a couple of versions of Ven Pongal. You can see recipes here.
Otherwise, browse all of our Rice dishes, and all of our Indian dishes. You might like to take some time and browse all of our Mid Summer recipes.
Continue reading “Sakkarai Pongal | Sweet Pongal with Milk”
Today’s recipe is a kitchari from Maharashtra that incorporates sprouts made from masoor lentils, and which uses Goda Masala. Goda Masala is a spice mix unique to Maharashtra. I should say, one of the several spice mixes unique to that state of India. It is a spice mix that is complex and layered in flavours. There are a whole range of dishes that use it (e.g. Masoor Sprouts Usal), and we intend to make a few over the next weeks.
Goda Masala can be difficult to get outside of Maharashtra – try in North Indian groceries, because those specialising in South Indian ingredients won’t have heard of it. You can try to make your own masala – I generally prefer to do this, but several of the spices used in Goda Masala are hard to find outside of Maharashtra, even in India.
This kitchari is pilaf style rather than the South Indian style which is more porridge-like. It uses the long grained basmati rice rather than the shorter grained rice of South India.
Check out other Goda Masala recipes here. There are many other Kitchari recipes here. You will find more sprouts recipes here. Or explore all of our Maharashtrian recipes and our Indian recipes. Feel free to browse our Late Spring recipes here.
Continue reading “Masoor Sprouts Rice | Maharashtrian Kitchari | Khichuri”
Rice with buttery soft eggplant
Is it the golden brown cashews or the butter soft spears of eggplant that make this a succulent rice dish? The eggplants are first marinated in turmeric and salt to maximise the flavours, before being sauteed with spices and then cooked with the rice. The sesame-heavy spice mix is freshly made – dry roasted and then ground – and adds a nuttiness to the basmati rice.
This is a great main dish rice for lunch or dinner. It is a fiddly dish, with more work than we normally include in recipes. But the result is worth the extra effort. Serve with yoghurt or raita/pachadi, a simple spiced vegetable, a simple broth and perhaps some roti.
If you are looking for similar recipes, do try Red Pepper Rice Salad, Spicy Eggplant Rice, Rice and Cauliflower Pilaf, Lemon Rice, and Pepper Cumin Rice. Barley Pilaf is pretty good too.
Browse all of our Rice Recipes, and our Yamuna Devi recipes. Explore all of our Indian recipes too. Or be inspired by our Late Autumn dishes.
Continue reading “Spicy Eggplant Rice | Baigan Pulau”
A delicious variation on Indian style flavoured rice.
To everyone alone today, I say hello! Enjoy your time of luxury, either at the beach if you are in this part of the world or snuggled up with books and movies if you are not.
Needing a quick bite yesterday, I turned to my fav style of one pot rice. One Pot dishes are wonderful for suppers, a quick meal, or those evenings alone with a good book, some good music and maybe a movie on TV. Not a lot of preparation and best of all, not a lot of washing up.
Feel free to browse our rice recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Spring recipes here and here. And our Cumquat Recipes are here and here.
Continue reading “Cumquats Rice”
A Kitchari with a difference
Making rice with veggies is so easy, and can be made with whatever is in the fridge. This is my general method for making Kitchari with cracked wheat and vegetables. Today the vegetable is roasted cauliflower. The cauliflower melts into the kitchari, leaving a beautiful creamy texture and flavour.
Have a look at our Cracked Wheat Kitchari recipe. You might like to check out all of our other kitchari recipes too.
Continue reading “Cauliflower, Mung Bean and Broken Wheat Kitchari | Khichuri”
This is an aromatic and warming khichadi, beautiful in its spicing. In Gujarati meals, khichari is served at the end of a meal. In other parts of India, like Bengal, it is often the centre-piece of the meal. This recipe is adapted from one in My Bombay Kitchen’s kitchari – it is the author’s mother’s recipe, so it has strong Gujarati influences.
Traditionally, North India uses long grain rices like basmati for kitchari. The kitchari is light with separate rice grains. As you move south, short grained rices are used, like sona masoori, and the kitchari becomes denser with a buttery texture.
Serve this one with yoghurt curry and pickles – eggplant pickles, perhaps.
We have a lot of kitchari recipes. You can browse them here.
Continue reading “An Aromatic Gujarati Kitchari | Khichuri”
A gentler Kitchari, a Parsi recipe
This version of Kitchari is a very simple dish. Simple it is indeed, but also perfect. It comes from the book My Bombay Kitchen by Niloufer King. I love kitchari and exploring kitchari recipes. The only spice in the tadka in this recipe is cumin, and the taste and crunch of the cumin against the rice and dal is amazing. I do hope you enjoy it.
Note that there are many English alternate spellings of Kitchadi — khichdi, kitchari, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, khichdi, and many other variants, and each Indian language has it’s own variation e.g. Hindi खिचड़ी khicṛī, Urdu: کھچڑی khicṛī, Oriya: ଖେଚେଡ଼ି khecheṛi, Bengali: খিচুড়ী khichuṛi, Gujarati: ખીચડી khichḍi. It is also known as Pongal in Sth India.
You might like to browse all of our Kitchari recipes. Or try some Parsi recipes. All of our rice dishes are here and here. And our Indian dishes here.
Continue reading “Parsi Kitchari | Khichuri”