Saturday, September 15, 2007

Cabbage Khichdi

I have managed, in this heat, to catch a cold. My head feels heavy and my movements lethargic. On top of that, my cook did no a show, but she was kind enough to inform me about that. I was not really feeling up to doing much cooking, so I made a one dish meal. This is a recipe that A taught me and it has been a life saver (mine) on many an ocassion.

You will need:
These are the proportions I used; these can be easily varied

Cabbage: 1/2 of a medium sized cabbage
Rice: 1&1/2 cups
Peas: a handful
Tomato: 1
Onions: 2 - quartered
Potato: 2, halved
Garlic: 4 cloves smashed
Ginger: 1/2 tsp grated
Bay leaf: 1
Cinnamon: 1" stick
Cumin seeds: 1 tsp
Cloves: 2/3
Green elaichi: 2 pods
Salt: 2 tsp
Sugar: a pinch
Oil: 2 tbsp

How to:

  1. Shred the cabbage, wash well and drain.
  2. Wash the rice and drain.
  3. In a pressure cooker, heat oil. Add the cinnamon, cardamon, bay leaf and elaichi.
  4. After 30 sec (by this time, the spices will have released their aroma), add the cumin seeds.
  5. When the cumin start spluttering, which is almost immediately, add the cabbage, peas, garlic and ginger and turmeric and salt. Stir well.
  6. After a minute, add the tomatoes. Stir well.
  7. After a minute, add the rice. Stir well otherwise, the rice will stick to the pan.
  8. Add the quartered onions and the potatoes.
  9. Add 2&3/4 cups water - the same cup that was used to measure out the rice.
  10. Cover the cooker and cook for one whistle. Remove from flame. Let the cover drop by itself. Don't lift the weight on top of the lid to release the pressure.
  11. Viola! Done. Enjoy. Bon Appetit.


  • The onions can be sauteed right in the begining right after adding the cumin. Any other vegetable can be used too.
  • Since it's a khichdi or Khichudi in bengali, it can be accompanied by fritters - begun /brinjal, parwal /potol, papads.

And it does not take more than 20 minutes start to finish.

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