Whole Wheat Khichado-Peeled wheat rissoto

This is a winter delicacy. It is a traditional dish. It is diabetic friendly and nutritious as well. It is made from whole wheat(chadela wheat-husked wheat) available in winter around Uttarayan. It can be made sweet or spicy. It depends on what kind of taste you like. Both are yummy. It is a one meal dish.  This needs time for preparations.  

Ingredients

for Tikho khichado (means) spicy version

chadela hweat-1/2 cup (soaked over night in boiling water

moong dal 1/4 cup soaked for 1-2 hours

green chilli 2-3(add more if u like spicy)

ginger 1 inch-grated

green garlic is optional 1-2 stem

turmeric powder 1/2 teaspoon

peppercons-506 no

cinamon stick 1

clove 2-3 pieces

tamalpatra 1 piece

curry leaves 1 stemcashew 5-6 pieces

kismis 6-8 pieces

dry kharek(soaked for 3-4 hours) cut into small pieces

Peanut 8-10 pieces

ghee to temper 3-4 teaspoon

grated /sliced coconut 2-3 teaspoon/6-8 pieces

hing pinch

salt as per taste

coriander to garnish

for sweet version

add jaggery 1/2 cup grated (as per sweetness you want, it can be adjusted.)

cardamom powder(optional) 

while chilli, hing, ginger, curry leaves, tamalpatra, salt, turmeric powder are not added.

Method:

for Spicy version

Soak and rinse dal and wheat before pressure cooked (the most important step is soaking for longs hours).Both take different time for cooking so cook them separately. Add dry kharek, peanuts, peppercorn, kismis in the pressure cooker.  Cook it for 4-6 whistle. Dont discard water in which it was cooked. Take a heavy bottom pan on medium flame, add ghee, hing, curry leaves, cinnamon stick, chilli- ginger paste, tamal patra. Fry cashew and coconut slices. Add cooked wheat and dal mixture along with water. (Make sure to check if it is cooked well or not. If not cooked well, pressure cook again.) Adjust masala and salt as needed. Allow to cook till water is evaporated (generally 15-20 minutes to simmer.  Keep stirring at regular interval to make sure it doesnot stick at the bottom. Cooked khichado will look like thick porridge. Transfer in a serving bowl. Garnish with cashew, coconut slices and coriander.  Serve hot adding a dollop of ghee on top. Serve with bharela ringal-bataka nu shaak(stuffed brinjal-potato vegetable) or bajra no rotlo. You can serve chilli pickle, stir fried green chilli also as a side dish. 

for Sweet version

Soak and rinse dal and wheat before pressure cooked (the most important step is soaking for longs hours). Add dry kharek, peanuts, peppercorn, kismis in the pressure cooker. Fry cashew and coconut slices. Add cooked wheat and dal mixture. Make sure to check if it is cooked well or not. If not cooked well, pressure cook again. Add jaggery. Add pinch of cardamom powder(optional). Allow to cook till water is evaporated (generally 15-20 minutes to simmer.  Keep stirring at regular interval to make sure it doesnot stick at the bottom. Cooked khichado will look like thick porridge. Transfer in a serving bowl. Garnish with cashew, coconut slices and coriander.  Serve hot adding a dollop of ghee on top. 

                           

                                                    tikho and sweet khichado





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