Indian mothers/homemakers have a knack of using leftovers; but what do you call a dish which is so delicious that people make sure that there are leftovers!
This khichri/porriage was perfected by my grandma who was lovingly called "baiji". All the kids of the house from my elder uncles to the youngest brother/sister totally loved it.
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(For 4 servings)
You need:
To make:
1. Blend tomato, green chillies and ginger.
2. Heat oil in a Kadhai/wok.
3. Add onions and fry till pink. Add garlic.
4. When onions acquire a reddess on the edges and garlicky smell is reduced (about 1-2 min) then add the tomato blend.
5. Add all the spices and mix. Let it cook for a few minutes.The mix will turn dry.You can add a few spoons of water if you feel that it is sticking to the base.
6.Now add Potatoes and capsicum and turn it so that the vegetables are well coated with the spices. Add 1/2 cup water , cover and cook till the potatoes are tender.
7. While this mix is getting cooked, tear the chapatis/paranthas into small pieces. Check if the vegetables are cooked.
8. Now add the shredded pieces in the masala mix and add 1 cup water. Add the chopped tomatoes.
9. Cook for 4-5 minutes more. Add water if you want a thinner porridge. Adjust for salt.
10. Garnish with coriander leaves (optional) and serve immediately.
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The Capsicum which I added is optional, you can decide the veggies (think carrots, beans, peas etc.) which you want to put in it. You can also just stick to just potatoes.
It tastes good when you serve hot , but it still tastes great if you eat it the next day.
This khichri/porriage was perfected by my grandma who was lovingly called "baiji". All the kids of the house from my elder uncles to the youngest brother/sister totally loved it.
(For 4 servings)
You need:
- Leftover chapaties/ Paranthas- 6, Preferably sundried
- Onion- 1 big, chopped
- Potatoes- 1 medium, chopped
- Capsicum- 1 small, chopped
- Garlic- 2tsp, chopped
- Tomato- 1 small, chopped
- Tomato- 2 medium (for blending)
- Green chillies- 1 (for blending)
- Ginger- 1' long piece (for blending)
- Coriander seed powder (Dhaniya powder)- 2 tsp
- Garam Masala powder - 1 tsp
- Red chilli powder- 1/2 tsp
- Turmeric Powder (Haldi Powder)- 1/2 tsp
- Salt to taste
- Meat masala- 1/2 tsp (optional)
- Oil- 1tbsp
- Water as required
To make:
1. Blend tomato, green chillies and ginger.
2. Heat oil in a Kadhai/wok.
3. Add onions and fry till pink. Add garlic.
4. When onions acquire a reddess on the edges and garlicky smell is reduced (about 1-2 min) then add the tomato blend.
5. Add all the spices and mix. Let it cook for a few minutes.The mix will turn dry.You can add a few spoons of water if you feel that it is sticking to the base.
6.Now add Potatoes and capsicum and turn it so that the vegetables are well coated with the spices. Add 1/2 cup water , cover and cook till the potatoes are tender.
7. While this mix is getting cooked, tear the chapatis/paranthas into small pieces. Check if the vegetables are cooked.
8. Now add the shredded pieces in the masala mix and add 1 cup water. Add the chopped tomatoes.
9. Cook for 4-5 minutes more. Add water if you want a thinner porridge. Adjust for salt.
10. Garnish with coriander leaves (optional) and serve immediately.
The Capsicum which I added is optional, you can decide the veggies (think carrots, beans, peas etc.) which you want to put in it. You can also just stick to just potatoes.
It tastes good when you serve hot , but it still tastes great if you eat it the next day.
