This post is devoted to all my Indian friends ranting about the bland taste of clean food and hence the choice of not sticking to a healthy eating lifestyle. I got used to the western style of eating, four years ago when I was interning in the States, when for the first time I didn't have the luxury of "roti, dal and sabzee" (tortilla, lentils and vegetable-curry). Then, when I moved to Vancouver for higher studies, forgoing all that tasty and spicy Indian food was not a pain at all. In fact, I embraced the oatmeal, pasta, baked-chicken, salads, and steak. But lately, I got bored of it all, and decided to add some of the Indian recipes to my diet. "Khichdi" has been my all time favorite meal. I used to go nuts when my mother prepared it. I always ate my way into discomfort, but didn't repent a bit. The other day, I concocted a recipe of my own, similar to khichdi, and with lots of, you got it, POWER!
Ingredients (for two servings)
White Rice (100g)
Lentil (preferably Red a.k.a masoor dal) (100g)
Garam Masala
Garlic Salt
Red Chilly Powder
Plain Salt
Eggs (4)
Olive Oil(1 tbsp)
Onion (1 big)
Asafoetida (a.k.a. heeng) (a pinch)
Preparation
There are many ways to prepare khichdi. I tend to settle for the one that takes minimal time. Hence, I always choose the pressure-cooker, unless I have loads of time, in which case I'll pick a saucepan. Mix all the ingredients, except the eggs, olive-oil and onion in the cooker with about 250-300 ml of water. Place it on the oven, with heat turned to somewhere in between medium and maximum. On a separate oven, heat olive-oil on a non-stick pan. Make sure to keep the heat between low to medium (olive oil is not suited for high temperature cooking). Break the eggs, add onions (and other spices if you wish), mix and keep it ready. Fry them and at the same time monitor the number of whistles you hear form the cooker. All pressure cookers are built different, hence it will take some getting used to from your end, to accurately tell if it is done. In my case, 3-4 whistles are enough, and at that point I turn off the heat and keep it aside (the cooking still continues). Once the eggs (and the stuff in the cooker) are done, mix them together and EAT ! Pat yourself on the back, for you just ate, perhaps, the most nutritious (and powerful) of Indian meals known to mankind :)
Ingredients (for two servings)
White Rice (100g)
Lentil (preferably Red a.k.a masoor dal) (100g)
Garam Masala
Garlic Salt
Red Chilly Powder
Plain Salt
Eggs (4)
Olive Oil(1 tbsp)
Onion (1 big)
Asafoetida (a.k.a. heeng) (a pinch)
Preparation
There are many ways to prepare khichdi. I tend to settle for the one that takes minimal time. Hence, I always choose the pressure-cooker, unless I have loads of time, in which case I'll pick a saucepan. Mix all the ingredients, except the eggs, olive-oil and onion in the cooker with about 250-300 ml of water. Place it on the oven, with heat turned to somewhere in between medium and maximum. On a separate oven, heat olive-oil on a non-stick pan. Make sure to keep the heat between low to medium (olive oil is not suited for high temperature cooking). Break the eggs, add onions (and other spices if you wish), mix and keep it ready. Fry them and at the same time monitor the number of whistles you hear form the cooker. All pressure cookers are built different, hence it will take some getting used to from your end, to accurately tell if it is done. In my case, 3-4 whistles are enough, and at that point I turn off the heat and keep it aside (the cooking still continues). Once the eggs (and the stuff in the cooker) are done, mix them together and EAT ! Pat yourself on the back, for you just ate, perhaps, the most nutritious (and powerful) of Indian meals known to mankind :)
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