It’s fascinating to try new dishes that consists fusion of tastes. But when it comes to comfort-cooking, standard recipes and traditional dishes are some of the best choices to make.
India consists of vast variety of cuisines. Different states of India have different cuisines. There are some dishes which often we find in common recipes with few different ingredients. We call them with different names but the basic recipes are same.
It’s interesting to see the similarities between the varieties of cuisines of different places.
I get amazed every time when I find same strange similarities between the cuisines of two corners of the world, the East and the West.
Last time, comparing in my previous post the very traditional Theplas of Gujarat with the Tortillas, the explorations did not ended there. Here, for you a very strange similarity between the dish of the India and Europe.
We call it with many names like khichde / khicheeri / khichuri (Bengal,Assam) / Vaghareli Khichdi (Gujarat) / Pongal (South India) / Huggi (Karnataka) / khichra (Pakistan) and you call it Porridge or Kedgeree.
“Porridge as the traditional breakfast of Scotland it is made with salt. Porridge was a traditional food in much of Northern Europe back to antiquity. Barley was a common grain used, though other grains and yellow peas could be used, depending on local conditions. Porridge was primarily a savory dish, with a variety of meats, root crops, vegetables, and herbs added for flavor.
Here, is a very strange similarity in the ingredients and the process of making between the Khichidi of India and Porridge, Kedgeree of West of the world.
Porridge could be cooked in a large metal kettle over hot coals, or heated in a cheaper earthenware container by adding hot stones until boiling-hot. Porridge is one of the easiest ways to digest grains or legumes. It is also commonly eaten by athletes training for their events, and it is done that way in road running. It is traditionally in many cultures eaten as a food to nurse the sick back to health.” Ref. Wikipedia
" Kedgeree (or occasionally kitcherie, kitchari or kitchiri) is a dish consisting of flaked fish (usually smoked haddock), boiled rice, eggs and butter. According to some sources, the dish originated from Scotland and was taken to India by Scottish troops during the British Raj, where it was adapted and adopted as part of Indian cuisine." Ref. Wikidedia
Khichdi is just rice cooked with some spices and optional vegetables. It is very simple to make and can be cooked without much effort. Khichidi made with moong dal is believed to get easily to digest. Khichri itself can be served as a meal which really doesn't need any side dish.
It is also to be believed that Khichri have a very long history, way back to the 15th century to have come and stustained from the Mughals in India. “Khichdi was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th century document, written by Mughal Emperor, Akbar’s vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for Khichri, which gives seven variations.” Ref. Wikipedia
- Green whole moong dal - ½ cup
- Urad Dal - ¼ cup
- Yellow(Ahar dal) lentils – ¼ cup
- Basmati rice – ¾ cup
- Jeera Rice- ¼ cup
- Green Chilli- 1 Nos.
- Garlic Flakes – 5-6 Nos.
- Salt - 1 teaspoon (according to taste)
- Turmeric - 1/4 teaspoon
- Red chilli Powder- ½ teaspoon
- Coriander Power- ½ teaspoon
- Oil-1 tablespoon
- Ghee (clarified butter)- 2teaspoons
- Water- to pressure cook