Khichu

Khichu is a Gujarati dish, made with rice flour, small amount of oil and very few ingredients. It is very easy to make and gets ready in just 10 minutes.

Ingredients

1. Rice flour 1 cup
2. Water 3 1/2 cups
3. Carom seeds 1. tsp
4. Cumin seeds 1 tsp
5. Green chilli paste 1 tsp
6. Ginger paste 1 tsp
7. Salt to taste
8. Baking soda 1/4 tsp (Optional)
9. Oil 1 tbsp
10. Coriander leaves 1/4 cup (Optional)

Procedure

1. Start instant pot on SAUTE mode. Put water, cumin seeds, carom seeds and salt in insert of instant pot.
2. Let it boil.
3. Until water starts boiling, chop coriander, ginger, cumin seeds, green chilli in chopper.
4. Add that green masala from chopper to the boiling water and drizzle oil in instant pot.
5. Switch OFF the Instant Pot.
6. Now add rice flour to the boiling water. TIP :- adding rice flour and stirring with back of wooden spoon should be together. Try to avoid lumps.
7. Close the lid and set the whistle on SEALING mode.
8. Press the PORRIDGE button and set the temperature to low by pressing the ADJUST button. Set the timer for 2 minutes.
9. After 5-6 minutes khichu will be ready, open the lid and serve the hot khichu with a drizzle of some oil and sprinkle of peanut chutney or pickle masala.

Tips

1. You can flavor khichu with some dill leaves/Spinach purée/Beetroot purée/buttermilk.
2. I made the peanut chutney and served it with khichu, the combination of crunch of roasted peanuts and soft khichu is amazing to taste.
3. If making for kids under 2 years then green chilly is optional, green chilly can be replace with half pinch of black pepper powder.
4. Combination of rice and moong dal powder can be used to make khichu for kids.

Video Recipe

Katachi Amti

Katachi Amti is a type of seasoned dal prepared by using leftover water from boiled Chana Dal when making Puran. Makes a great accompaniment for Puran Poli!

Ingredients

1. Boiled chana dal water (Kat) 2 cup
2. Garlic 2-3 pods
3. Ginger 1/2 inch
4. Onion small
5. Dry roasted coconut 2 tbsp
6. Fresh Coriander 1/4 cup
7. Tomato small roasted
8. Oil 2 Tbsp
9. Coriander powder 1 tsp
10. Red chilli powder 1 tsp
11. Garam masala 1 tsp
12. Asafoetida / Hing 1/4 tsp
13. Turmeric powder 1/2 tsp
14. Salt to taste
15. Curry leaves 3-4

Method

1. Take 1 tsp oil in a pan and sauté onion, garlic, ginger till onions turn brownish.
2. Add coconut in the pan and roast it and then add fresh coriander leaves and stir.
3. Add tomato and stir.
4. Take out the sautéed mixture in mixer jar and blend it.
5. Take remaining oil in the pan, add curry leaves and the blended sautéed mix and stir for 2-3 minutes.
6. Add coriander powder, red chilli powder, turmeric powder, garam masala, hing/asafoetida and mix it.
7. Add chana dal water I.e. Kat( कट).
8. Add 1 tbsp of chana dal paste and salt.
9. Add water for the required consistency. And let it to boil for 3-4 minutes.
10. Katachi amti is ready garnish with coriander leaves and serve with Puran Poli or rice.

Variations

1. You can also use it in soups, curry, kneading dough.
2. This katachi amti can be made little tangy and sweet by adding tamarind and jaggery.
3. Amti can be made more spicy by adding green chilly while roasting onions or increasing the quantity of red chilly powder.

Video Link given below

Mix vegetables curry in Instant Pot

Introduction

The curry is supposed to be crunchy with soft paneer. I made this curry for 6 adults 2 kids, you can increase the quantity and make it for 10-15 people. It is very easy to make and very tasty curry gets ready in no time in instant pot.

Ingredients

1. Oil
2. Onion
3. Green peas
4. Carrots
5. Kolhapuri ready to make masala
6. Spices :- coriander powder, goda/garam masala, turmeric powder, red chilli powder
7. Salt to taste
8. Curd 2-3 tbsp (Optional)
9. Sugar (Optional)
10. Water 1/4 – 1/2 cup

Procedure

1. Start instant pot on Saute mode.
2. Put the oil, let it to get heated.
3. As soon as oil is hot, put onions, green peas, carrots, tomatoes.
4. Add water diluted kolhapuri masala mix into the vegetables.
5. Add paneer, salt, sugar, water, curd and mix.
6. Stop the SAUTE mode by pressing CANCEL/KEEP WARM button.
7. Cover the lid, set the knob on SEALING mode.
8. Press MANUAL / PRESSURE COOK button and set time for 1 minute.(Time changes according to the size and cooking time of the veggies)
9. Let the natural pressure release NPR , put the knob on the venting and let all the pressure come out.
10. Open the lid, the curry is ready.

Important notes

1. You can use only kolhapuri masala mix and all the spices are optional. (As I had less then half masala, I used the spices I use at home)
2. The vegetables which can be added are cauliflower, sweet corn, baby corn, broccoli, bell peppers, zucchini, green beans, tofu and more what you like.
3. The time will change to 2-3 minutes if the quantity will increase . OR
4. The time will change if the size of vegetables is big.
5. Curd is optional, I wanted to make the curry mildly spiced.

Video link given below