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November 24, 2008

Ram Khichdi

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Region : Gujarat
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Recipe
 

Ingredients:

   

Basmati rice

- 1 cup

Boiled peas

- 1/4 cup

Bay leaves

- 2

Cloves

- 3-4

Cinnamon stick

- 1"

Cardamoms

- 2

Curry leaves

- 1 stalk 

Red chilli powder

- 1 tsp 

Garam masala

- 1/2tsp 

Dhania ( coriander) powder

- 1/2 tsp 

Turmeric

- 1/4 tsp 

Juice of 1 lemon

 

Cashews

- 1 tbsp 

Currants (optional)

- 1 tbsp

Ghee (or oil)

- tbsp

Ghatta pieces

- 1/2 cup 

Jeera and mustard seeds

- 1 tbsp each 

Salt

- to taste

For Ghattas :

   

Gram flour

- 1/2 cup

Oil

- 1/2 tbsp 

Chilli powder

 

salt

- to taste 
Oregano seeds - 1/4 tsp
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Method of Preparation:

For ghattas

Mix flour, oil, chilli powder, salt and oregano seeds, add 1 tbsp water. Make a hard dough. Break off a piece and roll into shape and size of a finger. Put plenty of water to boil. Submerge ghattas (the rolls) and boil for half an hour. Drain, cool and chop into round 1-1 1/2 cm. long. Keep aside.

For Rice

Boil rice in plenty of water. Heat ghee in kadai (pan). Add mustard seeds, jeera, cashews, bay leaves, cloves, cinnamon, cardamoms and curry leaves. Add ghattas and peas. Add masalas, lemon juice and salt. Stir fry till ghee separates. Add to the rice. Mix slowly and well. Heat either in oven or cooker. Garnish with coriander. Serve hot with curds.

 
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