Tag Archives: one-pot

Mixed grains and vegetables in a tangy and fragrant coconut kadhi

15 Oct
Mixed grains and vegetables in a tangy and fragrant coconut kadhi

Mixed grains and vegetables in a tangy and fragrant coconut kadhi

We were in temple at Virpur in 1991 and we were travelling around pilgrimage and tourist sites of India. Some places we stayed in seemed shabby-palatial and some felt like cold student halls. My dad describes himself as atheist, but it isn’t true. He lights a diva in the morning (sometimes) and questions God often. Being in Virpur was very deliberate and it was a calming experience. It is the birth place of Jalaram Bapa and my family all have pictures or deities of him at home. Apparently my dad would pray to him for a little girl, before I arrived. And whilst my mum was in the throes of a terrible labour, Jalaram Bapa was whom he called upon.

We all sat on the floor with scores of other worshippers in an organised line and waited to be served. Slim men scooted around barefoot and expertly and neatly lay banana leaves before us. They could have been another form of leaf, I can’t quite recall. They were certainly not plates though. It was a novel experience for me and I was already charmed.

Before I knew it, hot, smooth, buttery and almost runny khichdi drizzled before me and then a gram flour and yoghurt soup, tempered in whole spices, curry leaves, chillies and ginger. Now, I eat with my fingers a lot but I was baffled as to how I would scoop khichdi into my mouth. But scoop I did.

I don’t know how much romanticism there is in my recollections of this experience, but look…clearly the experience has stuck in my mind after all these years. As you would expect, the kadhi was gloriously tangy, moderately spicy, creamy and slightly sweet. I loved it.

When I weaned my boy onto solids, I felt like I had the only child in the world that wouldn’t open that tiny mouth. I even bought an Annabel karmel book on purees. I tried it all; banana, butternut squash, baby rice, blueberries and carrots. Cauliflower cheese even, but nothing. He would turn his face and purse his lips. One day when I had made spinach kadhi for my husband ( he adores it) my little one grabbed the spoon and opened his mouth. Since then, kadhi has been his favourite food.

One of the awesome things about kadhi is that it is easy to bulk up. I add all sorts of vegetables, lentils, greens to it. This, However is one of my favourite recipes from my kadhi creations. It’s a one-pot, which makes my life simpler. It’s really easy to do; I made the lot in under twenty minutes and that includes chopping and mixing. This kadhi has grains in it, which we know are really good for us! I used the merchant gourmet pack which includes barley, quinoa and lentils and it does the job well! The coconut is delicate, smells divine and adds sweetness. Traditionally jaggery is added for sweetness. I’ve got some lovely and mellow veg in there, which you could vary. Hug a bowl of this and let it turn on the internal heating.

Ingredients

200g cauliflower, cut into bite sized florets
100g green beans, cut into bite sized pieces
100g asparagus cut into bite sized pieces
One large red onion, sliced
5-6 curry leaves
One stick of cinnamon
2 cloves
1 tsp minced ginger
One can of good quality coconut cream
500ml water
One pack of merchant gourmet mixed grains
2 tbsp ground nut oil
1 cup plain, natural yoghurt
1 tbsp gram flour
One red chilli, finely chopped
3/4 tsp brown (not black) mustard seeds
3/4 tsp cumin seeds
1/2 tsp turmeric
Salt to taste
A squeeze of lime juice

Method

1. Heat the oil in a deep pan and add the cumin seeds, mustard seeds, curry leaves, cinnamon, cloves, chilli and turmeric. When the seeds sizzle and pop add the onion and ginger and sauté until the onion has softened.
2. Whilst the onion is softening, mix the yoghurt and gram flour to a paste and put it to a side for a couple of moments.
3. Mix the vegetables into the tempering and coat then well with the oil. Then add the yoghurt and gram flour paste, coconut milk and water and stir again before adding the salt and lime juice (just one squeeze)
4. Tip the mixed grains in and loosen them up.
5. Bring the kadhi to boil and simmer on a medium flame for about 10 minutes.

Serve lashings no lashings of it immediately

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Tomato and Roasted Red Pepper Rice

5 May

Tomato and Roasted Red Pepper Rice

Do you have childhood memories of being cajoled into eating?

Shiny shoes with glistening buckles swung, knocking at the kitchen cupboards whilst I was perched onto a kitchen worktop in velvety dungarees and a sympathetic, fresh polo neck jumper. Mum or Dad leaned their tummy gently against my knees, for balance and in sing song and over-enthusiastic grins and upstretched eyebrows, they  transported ‘aeroplanes’ loaded with rice, bathed in tomato soup and widened their mouths, hoping that I’d mirror them.

It’s the sort of food that’s easy, juicy and sweet in a dribble inducing sort of way. Modest, economical but its familiarity and succulence is calming…but you know that I like to meander to new ways with gorgeous stuff. These days it’s a roasting red, spicy kick that I’m longing for. The thought of dried red chillies, releasing their sweet heat when soaked sets my heart a-flutter (but not on fire, I don’t go that far!). That’s why this recipe I’m about to share with you gives me my fix; I can change it to suit my mood. More or less heat, some veg, a bit of bite or crunch or something soft or squidgy. To be honest, I could make a meal out of this recipe, I don’t need much else.

Tomato and Roasted Red Pepper Rice

Serves 4-6

Ingredients

1 cup tomato pulp

2 tbsp. vegetable oil

200g of roasted red peppers (the jarred stuff is fine to use for this recipe)

4-5 shallots, finely chopped

7-8 curry leaves

2 tbsp.  Channa dhal (Bengal gram)

10-15 cashew nuts halved

2 red chillies and 1 green chilli (or to taste)

300g uncooked rice

The spices; ½ tsp. garam masala, ½ tsp. mustard seeds, 1 tsp. cumin seeds, pinch of asafoetida, salt to taste,

Method

  1.  Wash and boil the rice and then keep it to the side
  2. Whilst the rice is cooking, whizz (roughly) together the  tomatoes and the roasted red peppers to a deep red pulp
  3. Heat the oil in a deep pan, then add the asafoetida, cumin seeds, mustard seeds,  chillies, Bengal gram and curry leaves and cook until the gram is golden brown and crunchy
  4. Stir in the cashew nuts and stir until they’ve browned a little
  5. Bring it together with the onions, add the salt and sauté for a couple of minutes before bringing in the garlic and sauté until they have softened
  6. Add the tomatoes and red pepper and bring It to a gentle simmer before stirring in the garam masala and then stir in the cooked rice
  7. Serve with something yogurt and garnish with coriander.

Deena’s No-Rice, Comforting Vegetable Khichdi

7 Nov

As the nights draw in and the brisk chill hits, as many of us emerge from work, it feels like it’s been evening just all day long. I love the scene of the streets in the evening; smoky and poetically aglow with fog misted street-light. With Christmas decorations and jingly background signatures already making an appearance, it’s starting to feel like a Dickensian Yuletide already. As I walk hurriedly, hugging myself under layers of wool and faux fur, I’m careful not to slip on the glistening paths that will lead me home to the sweet welcome of comfort food.

Comfort foods are gentle, nurturing and soothing. For me they are also foods that throw me back with duvet-soft smiles to good times; to times of being cajoled by my parents to protein-and-carb-up when I was an unwell girl, or times when I had been making beautiful memories whilst on dream-like holidays, cherishing birthday celebrations with family and friends, or those cosy nights in together – just my husband and I. It is times like these, that I want to be cuddled by the warmth of my home and soak up the gentle kisses of one of my all-time favourite comfort foods; Khichdi.

Khichdi is a buttery light blend of soft and smooth lentils and rice. I see Khichdi as one of the kings of traditional home-cooked food and unsurprisingly, it was popular with the great mughals. The magic of Khichdi is widely appreciated across Pakistan, northern India, eastern India and Bangladesh. The dish can also be found simmering away inside the kitchens of many Indian states like Bihar, Jharkhand, Uttar Pradesh, Odisha, Gujarat, Maharashtra, and Bengal (where it is called Bengali: খিচুড়ী khichuri). In Bengali tradition it is customary to cook Kichuri on rainy days.

Hugging a bowl of vegetable khichdi in the comfort of your home and listening to the patters, splashes and roars as the heavens unleash is incredibly soothing as we know, but as someone on a low GI diet I was dismayed to hear that Khichdi is not the way forward. The reason for traditional khichdi being a low GI diet faux-pas is much the same as why mashed potato would be so wrong, and that is that the rice in khichdi is cooked down to a mushy consistency which increases the GI level. When you love a food enough, there is usually a way to enjoy it in a healthier way so I have found a delicious solution using bulgur wheat that will definitely press all the right sensory buttons, perhaps leave you feeling a little virtuous and won’t make you feel sluggish!

My recipe includes vegetables, so you get a nutritious meal in a bowl. Now, for those of you already familiar with khichdi please don’t let your memories of eating stodgy and bland versions put you off this recipe. My dear friend did that very thing this weekend when I suggested making this dish, which I proclaimed I could eat all day long. ‘No…’ she stressed. ‘I won’t like it; it just doesn’t taste of anything’. I made it regardless as I do love a good challenge, but also I was certain that this recipe, spiked with warming ginger, garlic, whole spices and full of vegetables, could evoke an enchanted sigh from her.

Deena’s No-Rice, Comforting Vegetable Khichdi

Ingredients

300g of split green moong dhal

180g of Bulgur wheat

½ head of a small/medium cauliflower, cut into bite size florets

One small/medium potato, peeled and cubed

A large onion, diced

1/3 cup of green beans

1/3 cup of sweet corn kernels

A handful of green beans, chopped into bite size pieces

2 large and fat cloves of garlic, minced 1 tsp of minced ginger

3 tbsp of rapeseed oil

2-3 green chillies, finely chopped

The spices A pinch of asafoetida, ½ tsp turmeric, 3 cloves, 4-5 curry leaves, salt to taste, 1 tsp cumin seeds, ½ mustard seeds, ½ tsp coriander seeds ¼ tsp black pepper

Method

1. Set the mung dhal to boil for 20-25 minutes. It should turn to a mushy consistency, but not be completely smooth.

2. Soak the bulgur wheat in boiling water, filling the level to just a couple of centimetres above the bulgur wheat

3. In a large and deep bottomed pan, heat the oil and then add the asafoetida, turmeric, curry leaves, cloves, coriander seeds and mustard seeds. Allow the mustard seeds to pop, and then add the chillies and sauté for a minute on a low flame. Stir in the diced onion and sauté until they start to soften. Then add in the minced ginger and garlic and continue to sauté until the onions are transparent.

4. Mix in the cauliflower, potatoes and green beans and then add the salt and black pepper. Allow them to cook for 7-8 minutes, or until the potato is soft enough to pierce through.

5. Gently stir in the mung dhal and the bulgur wheat, with two cups of warm water and simmer on a medium to low flame for a further 7-8 minutes. The khichdi should not become solid, but remain a smooth consistency.  If it starts to turn solid, add more water, until it is smooth in texture.

Go on, Hug a bowl of this delcious stuff.

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