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Thursday, August 2, 2012

Huggi & palde

Huggi is Kannada for moong dal khichdi & palde is Kannada for kadhi.I love this simple combination though I love  Gujarati kadhi.

Ingredients for Khichdi : 1 cup rice & moong ( half split ) - one can use yellow moong dal as well.I use 1.4 moong with 3/4 cup rice.Preferences for the variation of moong dal to rice varies from 1 /4 cup moong to 3/4 cup rice to 1/2 cup moong to 1/2 cup rice.

1-2 clove -slightly crushed with pestle,4-5 peppercorns-slightly crushed,1 tsp cumin seeds,1/2 ' ginger -grated,1/2 tsp haldi,1/4 tsp hing,1tbsp oil or ghee,2.5 cups water.salt to taste.

Method : I cook khichdi in pressure pan .Take oil or ghee in pressure pan & warm it by putting on the gas.Add jeera followed by cloves & peppercorns.When they have turned aromatic ,add haldi & hing.Now add washed rice & moong dal & shallow fry so that all ingredients are mixed up.Add grated ginger & mix with the moong dal -rice mixture.Add water to the mixture .Mix all nicely.Add salt & mix again.Now close the pressure pan lid ( which is the pressure cooker lid ) & pressure cook on high for 2 whistles.Lower the flame & cook on slow for 5-6 minutes.Put off the gas.After the pressure pan has cooled,take off the whistle.After 5 more minutes,open the lid & serve khichdi garma garam !

My khichdi is generally on the drier side.More water can be added if a wet & loose khichdi is needed.Some prefer to cook in open pan.

Ingredients for Gujarati Kadhi: 2 cups beaten curds or chaas,1 tbsp besan ,1/2 tsp mustard seeds,1-2 sticks cinnamon,1 clove-roughly crushed,1tsp dhana jeera powder,1/2 inch ginger grated, 1 green chilli split in the middle,1/4 tsp methi seeds,1 tbsp ghee,1/4 tsp hing,salt to taste.

Method : Mix the besan with little amount of beaten curds & make into a smooth paste with no lumps Now add remainder of the beaten curds & nicely mix.Add grated ginger,hing,split green chilli & salt to the curds.Mix thoroughly.Add dhana jeera powder & mix again.Keep aside.

Take ghee  in a kadhai & warm it.Add methi seeds.When they splutter add mustard seeds,cinnamon sticks & the clove.Add hing .Pour the curd mix on to the spice mix in the kadhai .Keep mixing the contents with a ladle every now & then.Keep warming the mix till one boil.Put off the gas.Tangy kadhi is ready -pour it on khichdi or keep tasting with a spoon as you gently savour the khichdi.

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