Handi Khichdi ( Chawal)


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The handi has a wonderful way of condensing evaporated water and pushing it back into the vessel, making it possible to cook with very little water, and minimizing nutrient loss. What is more, this handy utensil also retains the aromas and flavours of spices to the fullest. Here is a traditional Handi Khichdi, made with rice and loads of veggies. You will love it so much that you will want to repeat this authentic recipe as often as possible!

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Soaking time:  15 minutes
Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

3/4 cup rice (chawal) , soaked for 15 minutes and drained
1/4 cup finely chopped coriander (dhania)
1/4 cup finely chopped onions
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp ginger-green chilli paste
1 tsp garlic (lehsun) paste
salt to taste
1/2 cup peeled potato cubes
1/4 cup green peas
1/2 cup cauliflower florets
2 tbsp oil
2 cardamoms
25 mm. (1”) piece cinnamon (dalchini)

For Serving
buttermilk
papad

Method
  1. Combine the coriander, onions, coriander-cumin seeds powder, turmeric powder, chilli powder, ginger-green chilli paste, garlic paste and salt in a deep bowl and mix well.
  2. Add the potatoes, green peas, cauliflower, oil, rice, cardamom and cinnamon and mix well.
  3. Put this mixture into a handi, add 1½ cups of hot water and mix well.
  4. Cover with a lid and cook on a slow flame for 25 to 30 minutes, while stirring occasionally.
  5. Serve immediately with buttermilk and papad.
RECIPE SOURCE : ChawalBuy this cookbook
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 on 03 Aug 13 10:22 AM


Forms a complete meal by itself. Very tasty.