Comments on: Khichri – Indian Rice and Pea “Risotto” http://www.vanesscipes.com/2006/12/07/khichri-%e2%80%93-indian-rice-and-pea-risotto/ Vegetarian Recipes by Vanessa Sat, 17 May 2008 03:20:45 +0000 http://wordpress.org/?v=2.0.5 by: vanesscipes > » Green Autumn Khichri http://www.vanesscipes.com/2006/12/07/khichri-%e2%80%93-indian-rice-and-pea-risotto/#comment-19175 Thu, 01 Nov 2007 00:42:12 +0000 http://www.vanesscipes.com/2006/12/07/khichri-%e2%80%93-indian-rice-and-pea-risotto/#comment-19175 [...] Similarly, this recipe has gone through a series telephone-like translations and I think you’ll find the results equally (or more, quoth the Li’l Sis) delicious than the original recipe. I learned to make Khichri (a classic Indian comfort dish - sometimes the first solid food a baby eats) from Nalini Mehta and I posted this recipe of a traditional Khichri combination last year. A friend, who I will refer to as Mr. Appleseed, surprised me on a dark rainy October night with a big pot of complex-scented rice, peas, and veggies very similar to the below recipe. I was extremely pleased to be treated to a hot home-cooked meal (the downside of having a food blog is that I’m always the one sweating it out in the kitchen) and even more flattered so to find that dish I was eating was in fact based on one of my very own recipes. How endearing! Admittedly, I am highly susceptible to flattery when eating delicious food prepared by hands other than my own. [...] […] Similarly, this recipe has gone through a series telephone-like translations and I think you’ll find the results equally (or more, quoth the Li’l Sis) delicious than the original recipe. I learned to make Khichri (a classic Indian comfort dish - sometimes the first solid food a baby eats) from Nalini Mehta and I posted this recipe of a traditional Khichri combination last year. A friend, who I will refer to as Mr. Appleseed, surprised me on a dark rainy October night with a big pot of complex-scented rice, peas, and veggies very similar to the below recipe. I was extremely pleased to be treated to a hot home-cooked meal (the downside of having a food blog is that I’m always the one sweating it out in the kitchen) and even more flattered so to find that dish I was eating was in fact based on one of my very own recipes. How endearing! Admittedly, I am highly susceptible to flattery when eating delicious food prepared by hands other than my own. […]

]]> by: Girija http://www.vanesscipes.com/2006/12/07/khichri-%e2%80%93-indian-rice-and-pea-risotto/#comment-13765 Tue, 24 Jul 2007 14:53:11 +0000 http://www.vanesscipes.com/2006/12/07/khichri-%e2%80%93-indian-rice-and-pea-risotto/#comment-13765 Hi Guys! Thanks for making the Khichdi into a star -- in the western world that is. I am from India, and yes, Khichdi is my ALL time favorite, Rightly said, it is a comfort food, with endless possibilities to make it versatile and interesting and different even if you want to eat it for every meal! In fact, we start feeding our babies, once they are about 5 to 6 months old, extremely well cooked and mashy consistency khichdi -- WITHOUT any spices/veggies to begin with. Start with equal amounts of rice and yellow moong dal (very light to digest) and five times water. Cook on low heat with a teeny pinch of turmeric and salt, stirring frequently. Cover the pot and let it simmer till it resembles a thick soup. Go ahead and add some water if required. Let it cool slightly, and it will thicken like a soup. Adjust the salt, and go ahead let your baby enjoy, starting one spoonful per meal to begin with. As the baby grows older, throw in easy veggies like carrots, sweet potatoes, and then later peas, beans, cauliflower etc. My son is now 3, and I like to use a handful of the green split moong dal to the above as it is extremely nutritious (lots of Vitamin E apart from the fiber). I also like to add a few drops of lime juice and ghee and OMG, it is a perfect path to NIRVANA. Enjoy! Hi Guys!
Thanks for making the Khichdi into a star — in the western world that is. I am from India, and yes, Khichdi is my ALL time favorite, Rightly said, it is a comfort food, with endless possibilities to make it versatile and interesting and different even if you want to eat it for every meal!

In fact, we start feeding our babies, once they are about 5 to 6 months old, extremely well cooked and mashy consistency khichdi — WITHOUT any spices/veggies to begin with. Start with equal amounts of rice and yellow moong dal (very light to digest) and five times water. Cook on low heat with a teeny pinch of turmeric and salt, stirring frequently. Cover the pot and let it simmer till it resembles a thick soup. Go ahead and add some water if required. Let it cool slightly, and it will thicken like a soup. Adjust the salt, and go ahead let your baby enjoy, starting one spoonful per meal to begin with.
As the baby grows older, throw in easy veggies like carrots, sweet potatoes, and then later peas, beans, cauliflower etc.
My son is now 3, and I like to use a handful of the green split moong dal to the above as it is extremely nutritious (lots of Vitamin E apart from the fiber). I also like to add a few drops of lime juice and ghee and OMG, it is a perfect path to NIRVANA.
Enjoy!

]]> by: lil' sis http://www.vanesscipes.com/2006/12/07/khichri-%e2%80%93-indian-rice-and-pea-risotto/#comment-6929 Fri, 27 Apr 2007 15:10:23 +0000 http://www.vanesscipes.com/2006/12/07/khichri-%e2%80%93-indian-rice-and-pea-risotto/#comment-6929 since today is all rainy and cold it made me crave this delicious dish. lets make it soon! since today is all rainy and cold it made me crave this delicious dish. lets make it soon!

]]> by: vanessa http://www.vanesscipes.com/2006/12/07/khichri-%e2%80%93-indian-rice-and-pea-risotto/#comment-1003 Sun, 10 Dec 2006 01:41:24 +0000 http://www.vanesscipes.com/2006/12/07/khichri-%e2%80%93-indian-rice-and-pea-risotto/#comment-1003 Thank you Johanna. I promise - it WAS good! Bythebay - It's wonderful to be included and thanks for making me aware of you site. Great concept! Kat - I think this is a good Indian dish to start with and you don't have to add as much or all the different spices. It's very comforting and easy to love! No worries Kathryn - I can see why you'd be excited. I can't believe I've never had this dish before - it's so simple looking I would have never belived it could be so yummy! I'm pretty sure it's going to be staple in vanesscipeland. Thank you Johanna. I promise - it WAS good!

Bythebay - It’s wonderful to be included and thanks for making me aware of you site. Great concept!

Kat - I think this is a good Indian dish to start with and you don’t have to add as much or all the different spices. It’s very comforting and easy to love!

No worries Kathryn - I can see why you’d be excited. I can’t believe I’ve never had this dish before - it’s so simple looking I would have never belived it could be so yummy! I’m pretty sure it’s going to be staple in vanesscipeland.

]]> by: kathryn http://www.vanesscipes.com/2006/12/07/khichri-%e2%80%93-indian-rice-and-pea-risotto/#comment-979 Fri, 08 Dec 2006 20:58:40 +0000 http://www.vanesscipes.com/2006/12/07/khichri-%e2%80%93-indian-rice-and-pea-risotto/#comment-979 Khichri is one of my favourite dishes - we have it at least once a fortnight, if not more. I'm a fan of the one pot meal, it's a beautifully balanced mix of protein, carbohydrate and vegetables. Plus it tastes so darned good. It's also a flexible recipe, you can vary the spices, vegies and beans according to what's in the cupboard. I first started cooking it from a Hari Krishna recipe book, but then I've seen the recipe in almost every Indian cookery book I've looked in. Madhur Jaffrey says it was the starting point for the Anglo-Indian dish kedgeree. Sorry I always get excited when someone else makes khichri. Khichri is one of my favourite dishes - we have it at least once a fortnight, if not more. I’m a fan of the one pot meal, it’s a beautifully balanced mix of protein, carbohydrate and vegetables. Plus it tastes so darned good.

It’s also a flexible recipe, you can vary the spices, vegies and beans according to what’s in the cupboard.

I first started cooking it from a Hari Krishna recipe book, but then I’ve seen the recipe in almost every Indian cookery book I’ve looked in. Madhur Jaffrey says it was the starting point for the Anglo-Indian dish kedgeree.

Sorry I always get excited when someone else makes khichri.

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