For the Kadhi you need

• plain unsweetened yoghurt- 200 ml
• besan flour/gram flour/chick pea flour-40 gms or 2 large table spoons.
• Water- 250 ml.

Whisk the above the three ingredients and put on to a low heat.then you have to add on

• Sugar-15-20 gm depending on taste can be increased
• Salt- 5 gm
• Turmeric- pinch
• grated ginger- 5 gms
• bay leaf/or tej patta – 1 nos
• fenugreek seeds-1/4 tsp crushed
• coriander seeds- 1/2 tsp crushed
• Cinnamon stick-1 small 1/2 inch piece
• Dry red chillies- 1no  cut up

then when the whole lot is simmering , you need to add

• ghee/clarified butter-10 gm or 1/2 tbsp
• Curry leaves – 1 sprig
• cloves- 3-4 nos
• Cumin seeds- 1/4 tsp
• Asafoetida/hing- pinch

the process is simple,heat the ghee/clarified butter add in the rest of the stuff, leaving the asafoetida/hing for the last.

When it all starts to splutter, add it into simmering liquid.simmer for 45 minutes to an hour, and adjust the consistency and seasoning.It should not be very thick, but rather like a thin creamy very light yellowish soup.

For the Khichdi you will need,

• Basmati rice- 100 gms
• Tur dal-50 gms
• Salt- to taste
• Turmeric- pinch

Wash the rice and dal together, and put in a steel bowl add in enough water to cover and top by 1 cm or so.Add in the salt and turmeric.Cook in a pressure cooker for 2 whistels/Can be alternatively cooked in a microwave rice cooker for 12-14 minutes , but will need to soak, for half an hour before cooking.

Serve together, with roast papads, or as we do at home with a spicy dipping condiment /oil, which is traditionally an alternative to the kadhi to eat alongwith the khichdi, but i like it alongwith it. for that we need

• Ghee-10 gms/1/2 tbsp
• mustard seeds- 1/2 tsp
• dry red chillies- 1-2 cut up
• red chilli powder-1/4 tsp
• Asafoetida/hing- pinch

Heat the ghee, add in mustard seeds till they start to splutter , turn off the heat and add in the rest of the ingredients and serve as a condiment with your kadhi khichdi. Enjoy it, as my gandma ManiBa used to cook it.

Method:

Take the coconut milk in a bowl and dissolve sugar in it thoroughly. Now
beat the yolks into this mixture well and then put the flour into this
liquid mixture and blend it will. Don?t let the granules to form from
the flour. Now sprinkle the nutmeg powder. Keep it aside. Pre-heat the
oven. Take a round non-stick baking bowl (cake tray) and grease the base
with ghee or butter. Take half cup of batter and put on this. Bake this
batter only for 10 minutes and then put off the fire. Cool it. Grease
the cooled layer with ghee or butter again put another half cup of
batter. Now bake this with the grill fire for ten minutes. Periodically
turn the bowl in the oven for browning it evenly. Remove it out cool it
and again follow the same step like before till the batter finishes.
After the last layer is over, cool it well and then turn it upside down
and cut it.

Culinary Regards,

Chef Dillu ’92
Down Under.

————————————————————————

*Reply author:* Andre 87
*Replied on:* 12/30/2006 08:51:13
*Message:*

I’ll vouch for Dilraj’s recipes I I have ” eaten the pudding” – scrumptuous

Improvement on Bebinca (Maria has perfected this and I have yet to taste
a better one)

Make the batter 24 hrs before and let all the flavours permeate (in the
fridge). Then strain the next day. For baking use a copper bottomed
(thick bottomed) vessel for the Bebinca. First layer cook on stove on
low flame – no need of oven at all. This cooks the bottom then brown the
top in salamander/grill. this is the frst layer. Grease with ghee then
second layer. Now you only cook brown the top each time for each layer.

Important: Bebinca is a *layered* pancake and just like pancakes each
layer should be soft, not gooey soft but juicy soft in the centre but
well browned (caramelised)on top). This is important for taste as well
asd for presentation as then you get the clear demarkation of each
layer. Nothing worse than B that is a glutenous sludge with a caramel
toffey one colour – it just tastes like fat uncooked coconut pancake and
is a disgrace to my Goan and Mangalorean ancestors.

shamelessly plagiarized and copy pasted from our catcol site .
forgive me , but the good recipes are for the greater good of mankind, eat eat eat .

whisk all the ingredients together. cook over a very low heat till starts to thicken to dropping consistency rather like a pound cake batter. the next part is crucial. you have to use greased flat trays to spread the mixture out very very thinly, and let it cool down.

then you roll from one end to another like a swiss roll. till you have cylinders abt an inch in diameter. cut in 3/4 inch lenghts and hold.

then temper with

1. oil-5 ml
2. mustard seeds-2 gms
3. asafoetida- pinch
4. curry leaves- 1sprig, and top with
5. grated coconut- to top , as much as you like
6. chopped coriander.

you can  serve this with my green chutney, recipe lying around somewhere on the blog.

for the tempering, masala

• mustard oil-100 ml
• fennel seeds- 5 gms
• mustard seeds  -3-4 gms little less than 1 tsp.
• black pepper crushed-20 gms
• jaggery/brown sugar/raw sugar- 200 gms or so, depends on taste
• cumin whole- 5 gms
• coriander powder- 20 gms
• asafoetida- 1 gms
• red chilli powder- 25 gms
• ginger  peeled and chopped- 20 gms
• raisins – sometimes( u add if u want)
• salt – lots.
• vinegar – natural is good .

method

1. Clean and cut the vegetables- carrots into batons, or large chunks, cauliflower into florets, and turnips into wedges.The idea is to achieve minimum wastage.roast in an oven till half dehydrated.
2. Heat oil, add the mustard seeds, crackle, them add cumin,fennel,ginger, red chilli powder, asafoetida.
3. add the jaggery and some vinegar, to form a kind of thickish gravy.
4. chuck in the rest of the ingredients,check for salt, and u are more or less done.
5. add the vegetables, and then put in glass jar, with a screwtop lid.
6. let mature for a month or so before u eat.
7. enjoy with parathas stuffed with potatoes, just like i first did with amyt bhatias grannys pickle..!!!

1.Soak the channa overnight .
2. Pound fresh coriander and red chillie together.
3. Put oil in a pressure cooker.Add garlic paste. Bhunno.
4. add the pounded spices
5. don’t let it become dark brown. Add tomatoes(finely chopped or paste)
6. add the channa, bay leaf , garam masala , salt and water
7. pressure cook
8. ready to eat.garnish with onion rings and coriander leaves

2nd one.

Make the chole –punjabi style

1.      put oil in a kadai. Add ginger and garlic paste and jeera whole Add onion. Let them become transparent
2.      add whole garam masala .
3.      add Punjabi chole masala (packet) or coriander pwdr,red chilli pdwr, turmeric powder, jeera powder, garam masala powder and tomatoes/ paste
4.      add the chole  and salt .
5.      Cook till done .
6.      garnish with onion rings and coriander leaves.

oh in this recipe we have omitted the fact that the chickpeas need to be soaked before , ideally a day before( but thats allrite, im getting a woderful recipe from sunaina.)then washed and pressure cooked, to save on heat , light , energy costs. for those guys like us in hotels, boil, boil boil, in a pot, sometimes with the addition of a few tea bags, adds to colour thats all.

in case all of u guys are confused thats allrite , that was the aim in any case. quanties are not mentioned because you shld know all these things, and unless you play along tweak things a few times its not gonna come out right.??

1. lamb cubes with bone /shanks or smaller ones- 1kg
2. natural yoghurt/greek yoghurt – 200 ml
3. red chilli powder- to taste. for the milder tasting ones use a mix of paprika, and chilli.
4. ginger and garlic paste- 20 gms

marinate the lamb with all the above stuff

next heat oil- abt 50 ml add few bits of green cardamom, 2-3 cloves , small stick of cinnamon, and a 1/4 tsp of fennel seeds 1 bayleaf. add 1 kg of sliced onions(brown or red ) and saute till nicely browned.add now abt  a spoon each of coriander and cumin powders, chilli if you want it hotter . add in the lamb, and abt  400 gms of canned tomatoes chopped.   simmer on low flame till lamb is nice and tender. the oil shld start to separate out from the lamb, but thats what its all about.

garnish with chopped coriander.

have fun mr cumbers, and u can make for the ole fella .

  and grind to a smooth paste).
Rice                         300 gms (Basmati)
Potato                     3-4
Oil                          as required
Brinjal                     Small 8 or big 4 (cut into quarters or as required). Keep brinjal in salt water
Sprouted Methi Dana   2-3 tspn (Soak for 6 hrs and tie in Muslin cloth for sprouts)
Coriander for decoration.

Method:
Clean and soak dry prawns. Apply turmeric and lime juice for marination (1/2 hr)
Prepare dry coconut paste and add garam masala powder. Mix well
Soak rice for 1/2 hr and wash and drain well at least for 2-3 hours
Heat oil, saute chopped onions well till it gets crispy.
Add ground paste and saute well.
Add turmeric for color.
Add red chilli powder and salt.
Saute till oil starts separating.
Once done, add marinated dry prawns, brinjal, potatoes and methi dane. Saute well.
Add drained rice. Saute well. Then add boiled water (Proportion Rice:Water – 1cup: 1 1/2cup)
Bring it to a boil and then simmer on slow fire or pressure cook. (For pressure cook – very little water should be left on simmering rice)
Check for salt and other spices in between and adjust accordingly.
Once pulao is ready, decorate with coriander.

1. chicken with no haddi- 500 gms
2. besan- 25 gms
3. corn flour- 20 gms
4. ginger and garlic paste- 10 gms
5. salt- to taste
6. red chilly powder- 10 gms
7. lime juice- 2nos

marinate the chicken cut into abt 20 gms bite size pieces and deep fry till lightly crispy.

then

1. beat 50 gms yoghurt/dahi with
2. 5 gms jeera pdr
3. 5 gms dhania pdr
4. pinch turmeric pdr

finally

take heavy bottomed pan, kadhai, something to cook in and

1. heat 10 gms oil
2. add 1 sprig kadhi patta
3. & 1 green chilli finely chopped , saute lightly, add the yoghurt mix, and the chicken pieces, and stir fry till dry.

then serve hot as chakna, for pre wedding snack , like i did for mine..

Method-

• marinade the chicken with ingredients no 2 to 13.has to be atleast 12 hrs…ideal case scenario.
• take a pot of water ,, add the whole,spices and oil and cook the rice till 70% cooked.drain.
• In a heavy bottomed pot which has a tight fitting lid ,put the chicken pieces with all the marinade.
• pour the rice over the same.heat the ghee add the saffron and milk mixture and pour over the rice.top with the fried onions and some more mint sprigs.
• cover with atight fitting lid and maybe some foil as well.
• hight heat for abt 15 mins.then very very low heat for abt 30 mins.
• the smell should be able to tell you when the biryani is done.
• take off the lid, stir all together.the rice shouldnt be mashed , nor the chicken burnt or undercooked, and there should be a heavenly aroma.

P.s sometime i also add some rosewater to the top before covering.

Method

• heat oil, add chopped onions and brown well,add the whole spicesand then tomato and finally the lamb.
• simmer till lamb is tender,and add the rest of ingredients.finally add chopped coriander and serve hot.
• Better if made a day before then eaten.