1 cup basmati rice
3/4 cup moong dal
8 cup ; water
1/3 cup raw cashews
1/2 cup raw almonds
1/4 cup coconut
3/4 cup peas
3/4 cup carrots
3 inch piece of cinnamon
8 whole cloves
1 whole red chile
2 tsp sugar (optional)
1/4 tsp asafetida, yellow
1/3 cup currants - raisins
1 tsp cumin
1 tsp black mustard seeds
1 parsley or cilantro
1 garam masala
Directions
First rinse the following ingredients separately:
rice, dal, almonds, cashews, coconut and currants.
In a heavy pan, heat the water to boiling.
While waiting for the water to boil, toast the almonds
and cashews in a dab of ghee. Just before nuts are
toasted, add the coconut and toast all until brown.
Remove nut mixture from pan; set aside.
Next toast the cumin and black mustard seeds in a dab
of ghee. Cover pot while toasting, due to mustard
seeds popping while cooking. Cook spices for 1 to 2
minutes. Remove from pan; set aside.
When water boils, add the dal and cook for about 2
minutes. The dal will foam up in the cooking process,
so remove the foam after two minutes. Then add the
rice and all of the spices. Boil, covered, for about 1
more minute.
Turn the fire off under the rice mixture and let sit.
Toast the carrots and peas in a dab of ghee while the
rice is sitting. The rice will be ready to have the
remaining ingredients added after the veggies are
cooked. (I like to leave the carrots somewhat al
dente.)
Open the pot and sprinkle garam masala over the rice
and then add the cleaned raisins, veggies, and half of
the nut mixture, in that order.
Sprinkle again with garam masala. Cover and let sit
for a short time.
Transfer the rice to a large bowl and stir the dish
until all ingredients are completely blended. Sprinkle
some more garam masala for looks and add the remaining
nuts for a garnish.
Recipe from Herman Sommerville II from Maja, a
Buddhist in Louisville, KY. Had Summer 1993. Very
tasty stuff! Posted by Cathy Harned.
Servings: 8 servings
Khichadi From Maja Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dessert; Fruit; Grain; Mexican
The History of Recipes
It is possible to follow the history of `recipes` way back into history, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, sadly, these early cookbooks were just primitive hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe in existence, according to food historians is a series of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later, there were a couple of interesting cookery books published in the 14th Century : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are nothing to do with the curry that is popular today, but rather descriptions of the types of meals on the tables of the upper classes of the time. For the decades that followed, the upper-class families of the West tried to serve up the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes were at a premium. Even so, it was during the 1800s that cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing popular recipes of the day. By the time we get to the 20th century, cookery publications are increasing in popularity as a result of more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Khichadi From Maja recipe.
