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Kashmiri Recipes
RECIPE NO. 13
'Khechier'
(E-Rice and Green Gram Cooked with Mustard Oil and
Spices)
(H-'Khichdi')
'Khechier' is a nutritious dish
containing carbohydrates, proteins, fats etc. in an almost balanced form. It is
delicious to eat and easy to cook in a short time. Although it is very well
relished with fried or roasted Meat, 'Koftas' or 'Kababs'. yet it
can be enjoyed equally with some Pickles or Curd or raw Radish slices, as well.
It is now and then cooked in Kashmiri houses, in place of Plain Cooked Rice. On
the 'Amavasi' of the winter month of 'Posh', called 'Yakhsha
Amavas', it is cooked in all Kashmiri Pandit families in the evening, as a 'Naiveid'
for 'Puja'. In fact the day is popularly called 'Khechieri-Mavas'
and people eagerly look forward to that evening to enjoy this Dish.
| 1. Rice |
1 Kg |
| 2. Green Gram |
250 gm |
| 3. Mustard Oil |
1 cup |
| 4. Turmeric |
1 tsp |
| 5. Dry Ginger Powder |
1 tsp |
| 6. Dry Aniseed Powder |
1 tsp |
| 7. Red Chilli Powder |
1 tsp |
| 8. Caraway Seeds |
1 tsp |
| 9. Asafoetida |
a pinch |
| 10. 'Garam Masala' |
1/2 tsp |
| 11. Salt to taste |
2 to 3 tsps |
Clean the Rice and Green Gram. Mix and wash
it in two or three waters. Add twice the volume, (about 2.5 litres) of
water to it, in a thick bottomed 'Patila' or 'Degchi' of 4
litres capacity or more, and let it soak for 2 to 3 hours before cooking.
It is better to soak Rice and Green Gram separately, Rice for 2 hours and
Green Gram for three hours. Total water used for soaking and cooking
should be same as said above.
Add all the remaining Ingredients (Item 3
to 11 ) to the soaked Rice and Green Gram along with the water in which
these were kept soaking. Mix well by stirring with a ladle. Let boil on a
full flame. Occasionally stir the contents, so that no caking takes place
at the bottom of the 'Patila', and the Rice and Green Gram cook
uniformly. When almost all water gets absorbed, and the grains get almost
done to the core, cover the 'Patila' with a fitting lid. Reduce the
heat so that the Rice and Gram are now steam cooked slowly, and get
puffed. If the bottom of the 'Patila' is not thick it is advisable
to place a Griddle (H-'Tava') between the flame and the
bottom of the cooking pot, to avoid caking, and also for slow steam
cooking. Place also a weight on the lid to stop the free escape of Steam.
This helps in proper steam cooking. The grains should not stick to each
other and yet should be soft and well cooked. Subject to the availability,
one can add a few chopped Green Chillies along with the Spices. The time
in cooking can he saved by pressure cooking. The above quantity is
sufficient to serve about 10 persons. Always serve hot.
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copyrights
© 2005 Kashmir
News Network (KPN): Cuisine Section.
All rights reserved.
No recipes should be reproduced in any form or context without the written
permission of the Authors who are also the publishers of this book of recipes. To order a copy of the book of 'Kashmiri Cookbook', send an e-mail to
seasash@hotmail.com.
The income from the sale of this book is to be humbly donated to the Sri Sathya Sai Institute of Higher Learning
(Deemed University), Puttaparthy for the purpose of scholarships
to deserving post-graduate students.
This site is designed, developed and maintained by Sunil
Fotedar
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