Khazana of Indian Recipes

INGREDIENTS
Ginger 2 one inch pieces Coriander leaves 2 tblspns
Green chillies 4-5 Ghee 3 tblspns
Turmeric powder V2 tspn Cumin seeds 1 tspn
Corn kernels 1 cup Asafoetida a pinch
Lemon juice 2 tblspns Salt as per taste
Rice 1 Vi cups Water for cooking rice 3 V2 cups
METHOD OF PREPARATION
X Peel and chop ginger finely. Wash and chop green chillies and keep aside.
Wash and chop the fresh coriander leaves. Wash and soak the rice for half
an hour.
Boil the corn in water with lemon juice till tender. Drain and keep aside.
3 Heat ghee in a degchi. Add cumin seeds. Once they start to change colour,
add asafoetida and then add chopped ginger, chopped green chillies and
7q turmeric powder. Mix well and cook for two or three minutes.
4 Add cooked corn and water and bring to a boil. Add rice and salt, mix
and cook on a slow flame till rice is cooked and the khichdi is of the right
consistency.
£> Garnish with chopped coriander leaves and serve hot with yogurt, papad
and pickle of your choice.
Chefs Tip : Consistency of khichdi is a matter of personal preference. If you want
khichdi to be not-too-runny, add a little less water.