How to make Kichidi-khatta-papad-omelette's-Healthy Hyderabad Breakfast brunch
This recipes mostly cooked during winter and rainy seasons,served hot.
Kichidi:
Mean while boil 5 cups of water,Add boiling water to rice.
Extract tamarind juice adding another cup of water.
Take this juice in serving bowl add salt ,sliced onions,sesame powder.
Make tempering bye heating a teaspoon of oil ,add dry red chillies,mustard seeds, cumin seeds.Split black gram,when they start splutter,add crushed garlic,green chillies,curry leaves,saute them till garlic turns golden brown,add turmeric powder.
Add this tempering to tamarind juice.
Serve hot.Hyderabad's
Vegetarian
#rice recipe
Kichidi is a rice dish made with split yellow gram and mixed vegetables,each rice grains are individual when compared to other regional kichidi.This kichidi rice is though accompanied with kheema curry(lamb mince curry) , khatta made with tamarind extract and raw onions,Pappad (fried Indian snack),Omelet made with finely chopped onions,fresh coriander and other ingredients.# HyderabadThis recipes mostly cooked during winter and rainy seasons,served hot.
 |
| Kichidi khatta papad omelette |
Kichidi:
Ingredients:
1.2 cups of Basmati rice
2.1/2 cup of split green gram(moong dal)
Wash both and rice soak for half an hour.
Other ingredients:
Whole spices:
Cinnamon sticks -1/2 inch 2.
Dry red chillies-2 or 3.
Elachi-2 or 3.
Bay leaves-2.
Cloves-3.
Shajeera-1/4 teaspoon.
Mustard seeds-1/4 teaspoon.
Cumin-1/4 teaspoon.
Peppercorns-1/4 teaspoon.
Mixed vegetables-1 cup(sliced potatoes,carrots,beans and green peas)
Onions sliced-1 (about 2 tablespoons)
Green chillies slit-3 or 4.
Curry leaves-1 tablespoon.
Fresh mint leaves-1 tablespoon.
Fresh ginger garlic paste -1 teaspoon.
Coriander powder-1/2 teaspoon.
Garam masala-1/4 teaspoon.
Salt-3/4 teaspoon.
Turmeric powder-1/2 teaspoon.
Ghee-1/2 teaspoon.
Canola oil-1 teaspoon.
Preparing kichidi:
Add ghee and oil in a pan and heat it.
Add whole spices,dry red chillies,shajeera,mustard seeds cumin,peppercorns .
Add onions,green chillies,mint leaves,curry leaves ,saute for a minute.
Add turmeric powder,ginger garlic paste ,mix well.
Add mixed vegetables and salt,saute for 2 or 3 minutes.
Drain excess water from rice and add rice to vegetables,fry them for 2 minutes.
Add coriander powder and garam masala powder.
Cover it and cook on medium to high flame for 15 minutes and on low flame covering it with lid for 10 minutes,until done.
Khatta:
For khatta :
Take medium lemon size of tamarind.
1-big onion,sliced into small cubes.
For seasoning khatta:
Mustard seed-1/4 teaspoon.
Cumin-1/4 teaspoon.
Split black gram-1/4 teaspoon.
Dry red chillies-3.
Green chillies slit-3.
Crushed garlic cloves-3
Curry leaves-8 to 10.
Turmeric powder-1/4 teaspoon.
Sesame powder-1/2 teaspoon.
Salt according to taste
Preparing khatta:
Wash tamarind and soak in a cup water for 5 minutes.Extract tamarind juice adding another cup of water.
Take this juice in serving bowl add salt ,sliced onions,sesame powder.
Make tempering bye heating a teaspoon of oil ,add dry red chillies,mustard seeds, cumin seeds.Split black gram,when they start splutter,add crushed garlic,green chillies,curry leaves,saute them till garlic turns golden brown,add turmeric powder.
Add this tempering to tamarind juice.
Omelet:
Onions finely chopped 2 tablespoons.
2 Large eggs.
Finely chopped ginger garlic-1/2 teaspoon.
Finely chopped green chillies-1
Finely chopped coriander-1/2 teaspoon.
Salt according to taste.
Salt according to taste.
Beat eggs with all the ingredients .Place a flat pan ,heat it on medium to high flame. Add a teaspoon of oil and spread it on pan.Pour egg mix on pan,spread evenly,fry on both sides to light brown
Comments
Post a Comment