Khichadi - Methi

A Khichadi is a lightly seasoned soft blend of rice and lentils or pulses cooked together and tempered.This particular version of a khichadi was a favourite at my mothers house. As a growing girl I learnt the nutritious value of using sprouted methi seeds while cooking. This khichadi was specially served to pregnant or lactating mothers


1 cup rice , 1/4 cup sprouted methi ( fenugreek) seeds , 2 tbsp ghee, 1 tsp jeera seeds, 1 pinch asafoetida, 1 bay leaf, 1 medium size piece of cinnamon, 4 cloves, 2 green cardamom, salt to taste,
For the tempering 1 tbsp ghee, 1 tsp red chilli powder.

Heat a pressure cooker or heavy bottomed pot. add in ghee . When the ghee is hot enough add in whole spices like jeera, cinnamon, cloves, bay leaf, crush the cardamom and add it to the ghee as well. drain the rice and add to the ghee. On a slow flame roast the rice , when well coated in the ghee add the methi seeds . Add in hot water . Proportion is 2 cups water to 1 cup rice . Add salt to taste, cover and cook. ( If using a pressure cooker 2 whistles are enough) .

Before serving, heat 1 tbsp ghee . take off heat and add 1 tsp red chilli powder. Pour over the khichadi. Sprinkle finely chopped coriander leaves.

Methi Mattar Malai - jain

Following quite a few requests for recipes without onions and garlic, my first Jain/ Vaishnav offering.Even though it says malai, I have kept the fattening ingredient to the minimum, by adding in milk and yoghurt.


1 cup finely chopped methi, 1 cup green peas,2 tbsp ghee,  1/4 cup tghick yoghurt, 1 tbsp cashew paste, 1/2 cup milk, 1 bay leafe, 1" piece of cinnamon, 2 green cardamoms crushed, 1/2 tsp white pepper powder, 2 tbsp cream/ clotted cream/ malai, salt to taste.

Heat the ghee, add bay leaf and cinnamon. Add methi , mix well , cover and cook on a slow flame for 5 mins. Add in the peas and cook for another 5 mins. Add milk , pepper and cardamom and cook on high heat till the milk starts evaporating and peas are almost done.reduce the flame, add yoghurt and cashew paste. stir constantly till well mixed.Add salt . Just before serving add the malai/ cream. Best served with crisp rotis or parathas.