Maharashtrian Kadhi

Kadhi (कढी ) is an accompaniment to khichadi, steamed rice or poli. It has the consistency of daal. It consists of spiced yogurt, thickened with chickpea flour.



Dahi Bhutti

Dahi Bhutti is an extremely easy recipe that be made in minutes. It's also a great way to recycle leftover plain rice.

Panagi/Rice Pancakes

Panagi (पानगी) is a traditional breakfast recipe from the Konkan region, where rice is harvested in abundance. So, the grain forms an integral part of Konkani cuisine. Panagis are ever so slightly sweet with an inviting aroma and a soft fluffy texture.This recipe is extremely simple, but what makes it shine is the way it is cooked. The panagis are steamed on turmeric or banana leaves, which impart their respective flavours to the panagi.

Green Rice

Green rice uses a pesto-like paste to flavour this delicious rice.I don't think you can ever make 'too much' of this recipe.One of my personal favourites, it gets polished off every single time!

Serves 1

Ingredients:

Raw Basmati Rice        100 gms
Water                          1 cup
Salt                             To taste (~1/2 tsp)
Oil                               2-3 tsp
Bay leaf                       1
Peppercorns                6
Cloves                         2
Cinnamon Stick           1 Inch
Green cardamoms        2
Carrots                        50 gms
Peas                           50 gms
Lemon juice                 1/2 tsp

For the paste:

Mint                            20 gms
Corriander                   25 gms
Spinach                      A few leaves
Green chilli                 1-2
Garlic                         3 Cloves
Ginger                        1cm Stem
Salt                            To taste (~1/2 tsp)
Lemon juice                1/2 tsp 

Method:

1. Wash the rice. Put it in a non stick pan.Add water and salt and cook. Keep aside to cool (Don't stir it vigorously while cooking as otherwise, you will end up braking the beautiful rice grains).

2.Wash, peel and dice the carrots.Blanch the carrots and peas.
3.Grind all the ingredients for the paste into a fine texture.
4.Heat oil in a non-stick pan,Add the bay leaf, peppercorns, cloves, cinnamon and cardamom.
5.Add the blanched vegetables and mix well.
6.Add the green paste and sauté for a couple of minutes.
7.Lastly, add the cooked and cooled rice and stir very gently.
8.Cover and cook for a minute.
9.Finish off with lemon juice and serve hot.

This can be eaten by itself or with the Solkadhi and some curd.

This recipe gives approximately 325 calories.