Khichdi

Courtesy Anjana Kumar aka Ma

Serves four

Ingredients

• 1 cup rice
• 1 1/2 cup lentil - mallka or masoor
• 6 cups hot water
• One large onion - sliced very finely
• 4 bay leaves
• One large dried red chili 
• 1 table spoon cumin
• 1 tea spoon turmeric
• Salt to taste
• 2 table spoons Ghee or Oil

How to :

1. Soak the rice and daal/lentil in hot water for 30 minutes
2. In a thick bottom pot heat the ghee or oil and add the bay leaves, cumin and red chili and let it sputter
3. Add the thinly sliced onions and let it saute till the onion starts to turn crispy brown
4. Add the salt and turmeric and stir in for 15 seconds. 
5. Add the soaked rice, daal and water and bring to a boil.
6. Cook for about 25 minutes till the rice and daal are well cooked to almost a mush.

Serving suggestion

• Serve with Bihari Baigan Bharta, Bihari Aloo Bharta, Bihari Tomato Chutney, Papad, Pickles and Yogurt

Vegetable Chinese Fried Rice

Serves two

Ingredients

• 2 cups mixed Vegetables : Broccoli, Corn, Beans, Carrots, Capsicum, Mushroom, Peas, Water Chestnuts - finely chopped
• 1 medium sized onion finely chopped
• 3 cups cooked rice - preferably a day old and not too soft
• 1 tblsp. finely shredded ginger
• Salt to taste
• Ajinomoto/MSG optional
• Pinch of black pepper
• 2 tblsp. Soy sauce
• 2 tblsp. Chilli Garlic Sauce (I prefer Sriracha)
• 2 tablespoon Oil
• Fresh Chinese Basil - chopped finely
• Spring Onions - chopped finely

How to :

1. In a non stick frying pan put two tablespoons of oil and heat. 
2. Add the ginger and onion and saute for 2 minutes.
3. Add the mixed vegetables and cook for 5 minutes on high flame. 
4. Add the cooked rice, salt, MSG and black pepper and mix gently till all the rice grains are separated. Cook for 5 minutes on low flame with a closed lid.
5. Stir in the Soy and Chili Garlic Sauce.
6. Cook for a few more minutes stirring occasionally
7. Garnish with Chinese Basil and Spring onions and serve

Tips

• As Soy Sauce has its own salt go easy on table salt or add it at the end
• Avoid using over cooked rice for this recipe

Serving Suggestion

• Best eaten with Chilli Paneer or Gobhi Manchurian or Dry Tofu dishes
• You can serve with finely chopped green chili marinated in vinegar for the spice lovers

Torta di Spinach

Courtesy Lauren Veisz

Ingredients

• 1 pk. chopped spinach, cooked and drained
• 1 cup cooked rice
• 1/2 cup olive oil
• 1/4 cup grated cheese
• salt and pepper to taste
• small container of ricotta
• 2 eggs

How To

1. Combine all the ingredients mentioned and place in a pie crust, top and bottom.
2. Place in oven at 475 for 10 min., 325 for 1/2 hour or until golden brown

Poha (Spicy Rice Flakes)

Serves Two

Ingredients

• Curry leaves
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
  
• Potato - 1 medium, chopped into small pieces
  
• 1 big Onion - chopped
  
• 1 big Tomato - chopped
  
• 3 green chillies - chopped finely
  
• Oil
• Salt to taste
  
• 1/2 tsp Turmeric Powder
• 1 and 1/2 cup thick rice flakes - soaked for a few minutes and then drained of water
  
• 20 Peanuts - roasted and crushed coarsely
  
• 1/2 cup chopped Coriander
  

How to :

1. In a non-stick deep pot - add the oil and let the cumin, mustard oil and curry leaves sputter.
   
2. Add the potatoes and cook till the potatoes are golden red.
   
3. Add the chopped onions now and cook and cover till the potatoes are soft and onions are translucent.
   
4. Now add the chopped tomatoes, green chillies and salt and cook covered for 5 minutes till the tomatoes are mushy.
   
5. Now add the turmeric powder and cook for two more minutes.
   
6. Now add the rice flakes and mix it evenly and cook for a few minutes more.
7. Now add the crushed peanuts and mix.
   
8. Finally add the chopped coriander. Cook for a minute and ready to serve.
   
9. Best served with green coriander or garlic chutney