Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 KITCHEREE - BASIC RECIPE - INDIA (VEGAN) Kitcheree can of course have several vegetables added to it, but the basic recipe makes a lovely breakfast dish. Leftovers are delicious, which is why I prefer to have leave the vegetables out (so they won't get mushy on re-heating). Here's a recipe I've adapted from the book-without-an-author _Practical Cookery: Vegetarian_ (Parragon, 2002). It uses a minimum number of spices for the non-Asian kitchen/cook but retains that authentic `Indian' taste. We had it a few days ago,and this time I found I had only brown basmati rice. It worked fine! Ingredients: 1 Tbsp vegetable oil (or as little as you can get away with - I always say that!) 1 onion, finely chopped 1 rib/stalk of celery, finely chopped 1 tsp turmeric 1 tsp garam masala (your own mix or a commercial mix) 2 green chilies, finely chopped (choose your poison: I use Thai chilies or jalapenos) 1 tsp cummin seeds (whole ones are nicer than ground, but if using ground use less) 3 Tbsp or thereabouts chopped coriander leaves/cilantro 1/2 cup basmati rice * 1/2 cup green lentils 3-1/2 to 4 cups vegetable stock, depending on heat, size of pan, etc salt to taste. Garnish: chopped scallions, springs of coriander leaves/cilantro. Method: Heat the oil in the pan, add the onion and celery and cook until they onion starts to go translucent, add the garlic, making sure it doesn't burn. Add a little more oil, if needed, then add the turmeric, green chilies, cummin, garam masal, and the coriander leaves / cilantro. and stir it around for half a minute or so, not letting it burn. The fragrance from this should be mind boggling! Now add the lentils, the rice, and the vegetable stock. You might want to hold back 1/4 cup of the stock until you see how this dish is doing. Bring the mixture to the boil on med-high heat and then cover and lower the heat so that it simmers on low for around 25 minutes. Check a couple of times to stir and make sure that it isn't becoming too dry (this will depend on the pan you use and the heat setting) - that's what the little extra stock is for. When the lentils are softish to the touch, the kitcheree is ready. Taste for seasonings. Serve garnished with some green sprigs and enjoy! * Rice: if you use brown basmati rice it will take a little longer and require a little more liquid, stock or water. The lentils will therefore be a little softer, unless you choose to add them some ten minutes or so later than the rice has been started :-) This also makes a nice light supper dish with vegetable accompaniments, etc. Best, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 This looks YUMMY, thanks, Pat! veggiehound <veggiehound wrote: KITCHEREE - BASIC RECIPE - INDIA (VEGAN) Beth “The right adult at the right time can make an enormous difference. Many kids have a history of difficult, disappointing relationships and one good relationship--one person who is there for them--can make a huge difference.” -Jean E. Rhodes Professor, Psychology at the University of Massachusetts in Boston. Mail Bring photos to life! New PhotoMail makes sharing a breeze. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 This is a nice recipe! I'm unfamiliar with Kitcheree :o/ Is this a soup? Thanks, Danamarie > > > > KITCHEREE - BASIC RECIPE - INDIA (VEGAN) > > Kitcheree can of course have several vegetables added to it, but the basic recipe makes a > lovely breakfast dish. Leftovers are delicious, which is why I prefer to have leave the > vegetables out (so they won't get mushy on re-heating). > > Here's a recipe I've adapted from the book-without-an-author _Practical Cookery: > Vegetarian_ (Parragon, 2002). It uses a minimum number of spices for the non-Asian > kitchen/cook but retains that authentic `Indian' taste. We had it a few days ago,and this > time I found I had only brown basmati rice. It worked fine! > > Ingredients: > 1 Tbsp vegetable oil (or as little as you can get away with - I always say that!) > 1 onion, finely chopped > 1 rib/stalk of celery, finely chopped > 1 tsp turmeric > 1 tsp garam masala (your own mix or a commercial mix) > 2 green chilies, finely chopped (choose your poison: I use Thai chilies or jalapenos) > 1 tsp cummin seeds (whole ones are nicer than ground, but if using ground use less) > 3 Tbsp or thereabouts chopped coriander leaves/cilantro > 1/2 cup basmati rice * > 1/2 cup green lentils > 3-1/2 to 4 cups vegetable stock, depending on heat, size of pan, etc > salt to taste. > Garnish: chopped scallions, springs of coriander leaves/cilantro. > > Method: > Heat the oil in the pan, add the onion and celery and cook until they onion starts to go > translucent, add the garlic, making sure it doesn't burn. Add a little more oil, if needed, > then add the turmeric, green chilies, cummin, garam masal, and the coriander leaves / > cilantro. and stir it around for half a minute or so, not letting it burn. The fragrance from > this should be mind boggling! > > Now add the lentils, the rice, and the vegetable stock. You might want to hold back 1/4 > cup of the stock until you see how this dish is doing. Bring the mixture to the boil on > med-high heat and then cover and lower the heat so that it simmers on low for around 25 > minutes. Check a couple of times to stir and make sure that it isn't becoming too dry (this > will depend on the pan you use and the heat setting) - that's what the little extra stock is > for. > > When the lentils are softish to the touch, the kitcheree is ready. Taste for seasonings. > Serve garnished with some green sprigs and enjoy! > > * Rice: if you use brown basmati rice it will take a little longer and require a little more > liquid, stock or water. The lentils will therefore be a little softer, unless you choose to add > them some ten minutes or so later than the rice has been started :- ) > > This also makes a nice light supper dish with vegetable accompaniments, etc. > > Best, Pat > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 > This is a nice recipe! I'm unfamiliar with Kitcheree :o/ Is this > a soup? No, not a soup. Closer to a pilaf or pilau. Liquid is absorbed in the cooking :-) (Do you know the old anglo-indian dish called 'kedgeree' made with smoked f*sh and rice and hardboiled eggs? Well, that was pretty solid breakfast (or supper) fare too - not runny. This is probably the original dish, and kedgeree was probably the adaptation.) Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 > This looks YUMMY, thanks, Pat! Try it, hon - it's even better than it looks - and infinitely variable, as Guru has reminded us! Even better the next day, if it lasts in the fridge that long (my fridge seems to have mice, cuz the remainders strangely disappeared . . . ) Best love, Pat Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.