All posts filed under: Rice

creamy-quinoa-khichadi

Creamy Quinoa Khichadi with Cumin Ghee

There’s something comforting about a rice and lentil porridge that just makes me holistically feel good.  I think Naram (creamy) Khichadi (khitch-ri) is infused within each of my cells. If a month goes by and they haven’t gotten a taste of some khichadi,they begin radiating signals and I begin to crave for it. If you’ve seen my Instagram posts, you know I make khichadi quite often. Per your requests—and thank you for the encouragement, I am posting the recipe for this down home dish with a slight twist today. I never thought the day would come when khichadi, would be requested by so many!  I think my nani (maternal grandmother) would be in shock if she knew that a dish she would dare not serve at a dinner party, is now loved across many cultures. Like daal (lentil soup), the are several khichadi variations. However, the base is always moong daal and a grain—traditionally, basmati rice. Naram Khichadi or just Khichadi as we refer to it in our home, is similar to Bhuni Khichadi. It is soft, moist and easy on the digestion. The …

Cauliflower "rice" & Peas Pilaf #chitchaatchai

Golden Cauliflower “rice” & Peas Pilaf

Spring is here! Time to focus on pungent, astringent & bitter tastes. It’s the season to detoxify, cleanse and utilize the energy we accumulated from Autumn and Winter while prepping ourselves for Summer, Summer, Summer time. This means increasing the veggies and reducing the grains. It’s all about lighter foods in the Spring. This doesn’t mean denying yourself of rice or bread, rather it’s about reducing grains, to help bring lightness and balance the heavy, wet’ish air that comes with Spring. With this in mind,  I thought I would try making “rice” with cauliflower. Cauliflower, or gobi is a light, slightly drying vegetable that is considered to have an astringent taste according to Ayurveda. Making it perfect for Spring and all people who are kapha or pitta dominant. Cauliflower is one of the vegetables that I ate way too much of as a child, so I am always looking for new ways to cook with it. I prefer it mashed, creamed and now riced! There’s something about changing the texture that transforms my frame of mind—cauliflower is new again. A new texture, …

Post Cleanse 'Ayurvedic' Khichadi

Post Cleanse ‘Ayurvedic’ Khichadi

This year instead of going away for Labor Day weekend, I decided to treat the hardest working organ in my body, my liver, with a treat—a cleanse.  After which, I treated myself and my digestive system, with khichadi. Back in the day when I lived with my parents, khichadi rotated onto the dinner table on a bi-monthly basis, if not more.  My mom would make Naram (soft) Khichadi, which is like the consistency of  porridge. It too is made with split moong, but the moong still retains the skin or peel. The flavor and consistency are quite different considering the only differences are the amount of water and using split-unpeeled moong, but the essence is the same. She would also make Bhooni Khichadi, which is similar to my recipe below. The variations for khichadi are endless and can depend on regional traditions, the occasion or on the need for some variety.  One thing is for sure, khichadi is always made with moong and a grain (most often basmati rice, a red rice or millet). Khichadi is not just an ‘Ayurvedic’ …

Golden Aromatic Rice with Turmeric & Masoor

The one discussion that always comes to mind, from the days I use to linger around the family kitchen, was the one about color of the curry. Yes, it was a discussion. If you have ever watched a Bollywood film, or come across a Desi wedding, you know we like vibrant colors. This love for color carries over to the dinner table. Like spice, color is an integral ingredient. Without beautiful color, the “most amazing” tasting dish is just “amazing”. Tragic, I know. Dramatic, for sure. But it’s serious! We had some major processing happening in the kitchen if color of the curry did not have the right shades of red, yellow and brown. Either the onions fried a little to long, or not long enough, or the spices were over sautéed—there was a plethora of reasons being debated upon while attempting to recharge the color. In the background, there was also some eye rolling and chuckling happening by your’s truly. I understood it, I mean, a bright, yet deep golden-reddish-tan-orangish color is not always easy to create and when it doesn’t come out quite right, it’s not as …