Hello ladies n gents,
Help me please! I only know how to make Indian gujarati style khichdi but my hubby wants the Pakistani khichdi that is often given to sick person. Does any of you know how to make it? please post the recipe.
Thanks
Re: Patli Khichdi (Pakistani style)
There are many variation of this khichri.
This is one.:
One cup mong daal washed (husk removed) it is yellow in color.
One cup basmati rice.
Water three cups.
four tablespoonful oil of your liking
Zeera two teaspoon full
Onion finely sliced two tablespoons
Salt to your liking
Fry the onion in the oil when it ks turning brown put the zeera in it and fry the onion till it is brown.
Now add the water and daal in it , when the daal is tender add the rice and let it all simmer till the rice becomes mushy.
Delicious moong key daal key patli kitchri is ready for you to enjoy.
I hated it as a kid , but now I love it. :D
I have made it many times without any kind of measurements , I just use my visual judgment. If you are a pro in cooking , you will know what to do and how to adjust the ingredients.
You can add many more things to add flavor and zing to it. Like chilli powder , cloves , whole black pepper , black cardamoms , cinnamon sticks etc when you add rice let it all simmer.
You can adjust the water too to get the desired viscosity/patlapun of this food from heavens.
There are many variation of this khichri. This is one.: One cup mong daal washed (husk removed) it is yellow in color. One cup basmati rice. Water three cups. four tablespoonful oil of your liking Zeera two teaspoon full Onion finely sliced two tablespoons Salt to your liking
Fry the onion in the oil when it ks turning brown put the zeera in it and fry the onion till it is brown.
Now add the water and daal in it , when the daal is tender add the rice and let it all simmer till the rice becomes mushy.
Delicious moong key daal key patli kitchri is ready for you to enjoy.
I hated it as a kid , but now I love it. :D
This is exactly my mother used to make it. Anything added is not so good. We used to eat it steamed bullet chillies pickles or salad of tomatoes, onion and green bullet chillies!
Anyway there were two variants of this. The one you have given. The other one was simply boiling the moong daal first and then add rice and cook it to desired thickness level and then do the tarka of onion and zeera!
Re: Patli Khichdi (Pakistani style)
There are other kitcheries too:
Green mong daal kitchri. Boil the daal first and then add rice and cook it properly (not mushy style). And then eat it hot hot by putting fried onion and oil). Acchar goes perfect with it.
Green mash kitchri. Boil daal first and then add rice and cook. And then eat it hot hot with desi ghee, amochor ki chutni and moli.
Arhur daal kitchri. During first half of summer. With kyari (raw mangoes) ki chutni.
Qabooli (during Moharram). This is actually channa daal kitchri.
Masoor daal kitchri: It goes perfect with acchar or lemon or tomatoe onion salad.
There are many variation of this khichri. This is one.: One cup mong daal washed (husk removed) it is yellow in color. One cup basmati rice. Water three cups. four tablespoonful oil of your liking Zeera two teaspoon full Onion finely sliced two tablespoons Salt to your liking
Fry the onion in the oil when it ks turning brown put the zeera in it and fry the onion till it is brown.
Now add the water and daal in it , when the daal is tender add the rice and let it all simmer till the rice becomes mushy.
Delicious moong key daal key patli kitchri is ready for you to enjoy.
I hated it as a kid , but now I love it. :D
I have made it many times without any kind of measurements , I just use my visual judgment. If you are a pro in cooking , you will know what to do and how to adjust the ingredients.
You can add many more things to add flavor and zing to it. Like chilli powder , cloves , whole black pepper , black cardamoms , cinnamon sticks etc when you add rice let it all simmer. You can adjust the water too to get the desired viscosity/patlapun of this food from heavens.
Thanks. My hubby asks for this khichdi whenever he is sick but the problem is even though I'm a good cook I have never even had it so don't know what it tastes or looks like! I made it last night...took 1 cup rice and 1/2 cup moong+arhar lentils and boiled them in at least 4 glasses of water...fried some onions, garlic cloves, curry leaves, also added cinnamon and black pepper and added all in rice+lentil mixture...it turned out really good but I still don't know if it's authentic or my own version :D
There are other kitcheries too:
Green mong daal kitchri. Boil the daal first and then add rice and cook it properly (not mushy style). And then eat it hot hot by putting fried onion and oil). Acchar goes perfect with it.
Green mash kitchri. Boil daal first and then add rice and cook. And then eat it hot hot with desi ghee, amochor ki chutni and moli.
Arhur daal kitchri. During first half of summer. With kyari (raw mangoes) ki chutni.
Qabooli (during Moharram). This is actually channa daal kitchri.
Masoor daal kitchri: It goes perfect with acchar or lemon or tomatoe onion salad.
Thanks...but are you supposed to eat these khichdi's with chutney/achars when you're sick....are they usually eaten that way? :s I'm not talking about Indian style khichdi that's served with kadhi and salan gravies...I'm really talking about the kind that a person eats when s/he is sick back in Pakistan!
Thanks. My hubby asks for this khichdi whenever he is sick but the problem is even though I'm a good cook I have never even had it so don't know what it tastes or looks like! I made it last night...took 1 cup rice and 1/2 cup moong+arhar lentils and boiled them in at least 4 glasses of water...fried some onions, garlic cloves, curry leaves, also added cinnamon and black pepper and added all in rice+lentil mixture...it turned out really good but I still don't know if it's authentic or my own version :D
Yep , you are right , this is it.
Thanks...but are you supposed to eat these khichdi's with chutney/achars when you're sick....are they usually eaten that way? :s I'm not talking about Indian style khichdi that's served with kadhi and salan gravies...I'm really talking about the kind that a person eats when s/he is sick back in Pakistan!
When you are sick you can have moong kitchri of its own. But you can also eat them as normal food. By the way these recipes are from India too but a different part than Gujrat! India is so big!
Re: Patli Khichdi (Pakistani style)
Hmm.. I guess the purpose of khichri in illness is to have something light on stomach.. so adding a lot of masalas etc doesn't make sense.. I just added a bit of salt and black pepper and I like the moong daal one made similar to Mirch's way..
Re: Patli Khichdi (Pakistani style)
Considering the kitchri as a food for only stomach patients is great injustice. All kitchries are prepared simlpy without any masalas, it is only the acchars/chutneys/salads which make the combination more tastier. This is an essential lunch dish for many afternoons at our home. And thousands of poor and middle class families still go for them.
Re: Patli Khichdi (Pakistani style)
I came across this thread while googling for khichri recipes...
The qaabooli kichri is something I never heard of.Can someone give me the exact recipe?
Re: Patli Khichdi (Pakistani style)
I came across this thread while googling for khichri recipes... The qaabooli kichri is something I never heard of.Can someone give me the exact recipe?
substitute the chanay key daal with the mong daal , and make sure that the daal is tender before adding rice to it otherwise the daal will remain kach-chee ( will not be tender enough).
Re: Patli Khichdi (Pakistani style)
I want khichdi now. =(
Re: Patli Khichdi (Pakistani style)
I keep my kitchri very simple.
mong daal + rice+ some water + little bit butter + salt to taste
and let it cook
Re: Patli Khichdi (Pakistani style)
Thank you:hat:
Re: Patli Khichdi (Pakistani style)
Are these recipes for patli khichdi only?