cof
cof
cof
cof
I have quite a few posts in the pipeline but a good few will be posted this week… so many will be googling and searching for ideas and recipes to make sure that they are all prepared for their families to break their fasts with delightful dishes… whether it be savoury, sweet or main meals.
I will admit that as much as there busy bodies in the kitchen, prepping away – there are others, like myself who don’t indulge much. And by that I mean, we keep it simple, straight meals, maybe a savoury or two on a weekly basis. And don’t get me wrong, everyone has their own preferences of how their days will work and what their families enjoy.
So, I have posted a few yeast dough savoury tutorials and today I am going to share another popular meal enjoyed during Ramadan, khuri kitchri! And this time it’s not just an iftar (meal at sunset, time of breaking ones’ fast) option, it’s a sehri (early morning meal that is eaten before the first prayer of the day) time meal! Yes, this might surprise a few of you, but it is nutritious and filling too.
What is khuri kitchri? It’s a meal made of yellow coloured rice (kitchri) and khuri, which is made of buttermilk; plain yogurt or even maas flavoured with fresh coriander, curry leaves, onion and lightly spiced served over the rice like a gravy. We enjoy it with a bit of sugar sprinkled over the meal.
There are an array of side dishes that go with this meal too – all I can say is that this is a vegetarian meal and together with the side dishes which are also veggies is a vegetarians dream course. For the meat lovers, do not despair, you could also have meat side dishes too…
KHURI RECIPE
500 ml buttermilk/plain yogurt/maas
1 small bunch coriander
2 tablespoons chickpea flour (gram)
1 teaspoon cummin seeds
1 teaspoon crushed garlic
1 thin slice of onion
1/2 teaspoon turmeric powder
Few curry leaves
1 green chilli, optional
Liquidise all the ingredients except the buttermilk. You can add a few tablespoons of the liquid or water or milk to help in the blending process.
In a pan heat 1 teaspoon ghee with a few tablespoons of oil.
Add:
1/2 teaspoon cummin seeds
1/2 black mustard seeds
1/2 onion, sliced
Fry the above until the onion is golden. Then add the blended mixture and cook for a few minutes. The mixture will thicken and if it does too fast, lower your heat and add a few tablespoons of water.
Now, add the buttermilk and stir well. Remember to season. Simmer the khuri for approximately 5 minutes.
Buttermilk and maas will thin out, so you might want to add a teaspoon of cornflour mix with some cold water into the khuri. This will thicken the khuri and give it a good consistency. On the other hand, using yogurt makes a very thick khuri, so in this instance you may need to add some water until you reach the desired consistency.
KITCHRI (Rice)
Boil 1 and a half cups of rice in boiling water with 1 cinnamon stick, 2 cardamom pods and 1/4 teaspoon turmeric powder.
The turmeric powder will make the rice yellow in colour.
Serve as you would curry and rice!
Side dishes:
– sliced potato tossed in a pinch each of chilli powder and turmeric powder before frying.
– braised pumpkin
– curried tinned fish
– or any veggie or meat dish you would like.
Yumlish 