Wednesday, May 26, 2021

ISCON TEMPLE KICHRI

 INGREDIENTS

  1. Rice                     1/2 cup
  2. Bengal gram        1/4 cup
  3. Split green gram  1/4 cup
  4. Water                    6 cups
  5. Carrot                   1 cup
  6. French beans        1 cup
  7. Potato                   1 cup
  8. Pumpkin               1 cup
  9. Salt                        4 tsp
  10. Chilly powder       3 tsp
  11. Turmeric               1 tsp
  12. Coriander powder  1 tbsp
  13. Garam masala        1 tsp
  14. Star anise               1 
  15. Bay leaf                 2 small
  16. Cinn;amon              2" 
  17. Coriander leaves    for garnishing
FOR SEASONING:-
  1. Oil                        2 tbsps
  2. Mustard seeds      1/2 tsp
  3. Cumin seeds        1/2 tsp
  4. Fennel seeds        1/2 tsp
  5. Curry leaves         little
  6. Red chillies          3 nos
  7. Cinnamon            2"
  8. Hing                     a pinch
METHOD:-
  • Wash rice and both dhals, cut vegetables and coriander leaves.
  • In a pressure cooker boil water and add rice and dhal.
  • Add chilly powder, coriander powder, turmeric, garam masla, bay leaves, star anise and cinnamon.
  • Cook for 3 whistles, let the pressure down by itself.
  • Steam boil the vegetables for 15 minutes.
  • Open the lid and add the boiled vegetables and cook on slow fire.
  • Heat oil in a pan add mustard, cumin, fennel seeds, cinnamon and splutter.
  • Add hing, curry leaves, chillies fry and pour over the rice.
  • Cook for 2 minutes and garnish with coriander leaves.
  • Serve with chutney or cucumber raita.

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