boasts of being one of the oldest Indian dishes, yet it can never go out of style.
When in doubt, chefs still go back to the one-pot meal. Two such food consultants are Ratika Bhargava and Richa Khetan.
The Jaipur duo has come up with a book ‘Khichdi: Simple, Soulful & Soothing’ dedicated to the humble
and its many variants.
“Each and every recipe in the book is tried and tested by us,” assures Ratika. The book also comprises fusion recipes such as oats
from across India feature in the book, here are five that stand out.
1. Kharzi from Arunachal Pradesh
The rice is cooked in bamboo over hot coal to give it the right flavour, and then prepared by grinding the rice with red chillies and fermented cheese.
2. Gud Nariyal Khichdi from Goa
A dish cooked with jaggery, coconut and a special Goan rice
3. Mongkhasar (Mong Khasar) from Kashmir
Yoghurt and traditional Kashmiri red chillies are the star ingredients of
. The dish also features whole
4. Jagannath Puri Khichdi Prasad from Odisha
During the Mahaprasad, 56 holy dishes are offered to Lord Jagannath. The Sankhudi Mahaprasad includes rice mixed with lentils into a porridge consistency.
5. Bhoger Khichuri from West Bengal
Prepared from Gobindobhog rice, the dish is a favourite throughout India, especially during