Food talk
Southern comfort
This is a khichadi with a difference. Pushpesh Pant
unravels the taste of keema-khichadi which is a gourmet’s delight.
The
adage tells us that ‘In Rome do as Romans do’; who are we to argue
in the face of time-tested wisdom? When our host in Hyderabad mentioned
that keema-khichadi was the preferred breakfast in the old city,
we lost no time in making it clear that this was exactly what we wished
to begin our day with. One must confess that initially the combination
sounded a bit odd. Khichadi, one is conditioned to believe, is
prescribed diet (read bland and revolting) for the aged, infirm or
convalescent and, is commonly paired with kaleji- shaleji. Our
butcher in Vasant Vihar had shared with us the mouth-watering
non-vegetarian shoala kihchadi brought from home but that—eaten
with a roti—belongs to a different genre altogether. For the
tasting sessions our friends escorted us first to "Medina", an
old eatery nestling under the shadow of the historic Chaar Minar, and
then to "Shaadaab" across the road—a more comfortable place
with an affordable restaurant-like ambience to obtain a ‘comparative
frame’. The khichadi and keema were served separately and we were
told that we could help ourselves to as much we wanted and consume it
like daal chaawal. The keema was spiced much more
delicately than it is in the North but the khichadi was not very
impressive. It was not until our childhood friend Munnu (Publisher
Atul Rai from Allahabad), a fantastically gifted cook and epicure par
excellence, introduced us to arhar ki khichadi dished out with a
plate of keema that we were finally seduced by the dakhani
combo delight. With a little dahi and green salad on side it
makes a wonderful brunch.
KEEMA KHICHADI
Ingredients
Minced mutton 300 gm Green peas 150 gm
Tomatoes (diced, optional) 100 gm
Medium onion (sliced fine) one
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Red chilli powder `BD tsp
Dhaniya powder `BD tsp
Peppercorns `BD tsp
Cinnamon 1 inch piece
Black cardamom one
Cloves two
Bay leaf one
Oil 75 ml
Salt to taste
For khichadi
Rice (picked washed and soaked in water) 200 gm
Arhar dal (soaked in water) 100 gm
Method Put the rice and arhar dal to boil in a pan of
salted water. Cover and cook till desired level of dryness is
obtained and the khichadi is done. Ideally, the lentils should retain a little bite and the grains of rice
should be separate. In a different pot put the oil to heat and
when it reaches boiling point put in the bay leaf, cloves,
cardamom and cinnamon. Follow this with sliced onions and stir-fry
till onion slices are translucent. Then add garlic and ginger
pastes with spice powders and continue to stir fry for a minute,
then put in the mince and fry till well browned. Now put in the
salt with the peas and the tomatoes and continue to cook on medium
heat till done to taste—sprinkle a little water if required;
alternatively, pressure cook. Garnish with green chillies and
chopped hara dhaniya.
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