Kitchdi, chips & chutney

I hate to be lazy. But at times it just creeps in. I have no reason for being lazy.  There is a good number of food pictures lying in my desktop which dying to get scripted and go online.

Sometimes I really wonder what is “laziness” and why does it exist? Is that an emotion? Or a character? It could be an illness like a flu as it doesn’t stay for ever.

During my laziness, I always fantasize to have a magic box, which gives me scrumptious food as and when I wish.  It is a good dream!

But I hate laziness taking over me, when I am hungry. I do have few good reasons,

• The food I like won’t  be available in a Restaurant
• If at all the Food I like is available, They won’t do a door delivery.
• If I decide go for a take away, the Restaurant kitchen will open only after an hour 
• Just in case if they have door delivery, they will reach at my door step at least 2 hours late.

Most of the time, after trying first 3 options, before I try the fourth, I will start to convince myself. And one evening after some debate with my mind I decided to first eat my quick energy snack and then start making this recipe.

This is recipe is highly inspired from Chef Vineet Bhatia’s “Rasoi cook book” .  I have posted one of the recipe before (Click here)

Beet chips

You need

• Beetroot – 1
• chili powder a pinch
• olive oil to drizzle

You have to

• Preheat oven to 180 deg Celsius
• You have to wash and skin the beetroots
• Thinly slice them. (If you have a mandoline slicer, you could slice them with even thickness)
• Prepare a baking tray by lining it with a baking sheet.
• Arrange the beet slices without overlapping.
• Sprinkle the chili powder and drizzle olive oil over..
• Keep the tray in the oven and bake for 15-20 minutes.
• After first 10 minutes make sure to turn the tray.
• Once the slices are baked, allow to cool down..
• It will be crisp and yum..
• After baking the beet slices will shrink. 

Taste it, you get tempted eat more.. But don’t forget to reserve the chips for garnish…

Note: Keep an eye in the oven as the temperature varies from oven to oven..

Kichdi

You need,

• refined oil – 2 tbsp
• unsalted butter – 1 tbsp + 1 tbsp
• cumin seeds – 1 tbsp
• garlic , ginger , green chili – finely chopped, 1 tbsp each
• red onion – 1 medium, finely chopped
• turmeric – 1 teaspoon
• basmati rice – 150 gm, washed and drained
• hot water – 600 ml
• yogurt – 3 tbsp. whisked
• coriander leaves – 1 tbsp finely chopped
• salt to taste

You have to,

• Heat oil & 1 tbsp butter in a large sauce pan in medium flame
• Add cumin. Once it splutter add garlic and saute. 
• After few seconds and add ginger and onion .
• Once the onion start turning translucent add turmeric and rice
• Fry for approx 2 minutes and add the hot water
• Allow to boil and then reduce the flame 
• Once the rice is 3/4th done add in curd and salt.
• Continue cooking and finish off by adding butter and coriander leaves

I really hope I should be able to convince myself on every busy working day evening !! Because this meal was that good!!!

Happy cooking!!!