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'Khichdi' becomes the centre of attraction at World Food India fest 2017
'Khichdi ' is a Hindi word and it's literary meaning is a mixture of rice and lentils cooked along with vegetables and made spicy as per one's own taste.

The word 'khichdi' is believed to have been derived from an Urdu word 'khicri' which was in turn adapted from the Sanskrit word 'khicca'. The essential and prime ingredients required to make this world class dish are good quality rice and dal (lentils). Both lentils and rice are dietary staples extensively consumed across the Indian sub-continent including in countries like Nepal, Pakistan, Sri Lanka and Bangladesh. Lentils are deviate in nature due to their differing sizes and are sold in many forms like with or without skin, and whole or split.

Khichdi, a staple dish of India is believed to have been introduced for the purpose of providing nourishment to babies. But subsequently, with passage of time it turned into a popular food for both young and old ones alike. It is widely consumed in India owing to its simple cooking technique and being easy to digest.

As world knows it very well, India firmly believes in 'unity in diversity'. And this 'unity in diversity also reflects in the way khichdi is prepared across 29 different states of India with each having its own unique style of preparation. Many foreign tourists have also acknowledged this recipe without any hesitation and embraced it lovingly.

Easily digestible, khichdi is a diet food which is enriched with vitamins, minerals and plenty of fibre which are essential requirements for maintaining a healthy lifestyle.

Here's an easy recipe for preparing a mouth-watering dish of khichdi:

Khichdi

Ingredients required: Good quality rice 250 grams, moong dal (lentils) 100grams, 1 large onion, 2-3 green chilies, 2 tbsp ghee (clarified butter) / sunflower oil, 1 large tomato ,1 tbsp turmeric powder and salt to taste.

Heat 2 tbsp of ghee or sunflower oil in a wok for 2 minutes.

Fry the sliced onion, chilies and tomato together for 2-3 minutes. Now add the soaked dal (lentils), rice, turmeric powder and salt to the wok.

Add the required amount of water to maintain the right consistency and add the mixture into the pressure cooker. Allow the mixture to slowly cook in the cooker for another 3-4 minutes.

Turn off the gas and remove the dish into a serving bowl. Garnish with fresh coriander leaves and serve hot. Enjoy your mouth watering khichdi along with mango/lemon pickle to tickle your taste buds.

To make your khichdi tastier you can also add vegetables to it.

On Saturday, at the World Food India fair, a successful attempt was made to create a new world record by preparing 918 kilograms of Khichdi, the largest ever serving of the traditional Indian dish to make it to the Guinness Book of World Records.

A team of two-dozen chefs under the supervision of Padma Shri chef Sanjeev Kapoor cooked the tradition rice-dal khichdi for over nine hours in a specially made stainless steel wok weighing 300 kg and having a capacity of 1,000 litres to achieve the world record.

Union minister for food processing industries, Harsimrat Kaur Badal, who was present on the occasion also lent a helping hand in cooking the dish and suggested that khichdi be declared 'International Super Food''. I also feel proud myself being an Indian.

In different states of India there are different variations of pronunciation of the word 'khichdi'. For example, in West Bengal, it is locally called 'khichuri', whereas in Odisha, the local variant of khichdi is known as 'khechidi'. Furthermore, in many other parts of India the same dish is known as 'khichri' or' Khichdee'.

Mentioning about this highly popular dish, famous traveller and explorer Ibn Battuta had once said ,"Kishri as a dish in India combined with rice and Moong Beans (Lentils)."

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