out of the pan ….on dish !
Mother , children and food is the most complex triangle. No theorem ,no mathematician comes to rescue we mothers. Its really a tricky thing to keep kids on right track of their eating habits and food choices.
Cooking for kids is the most, ‘need to update and upgrade field’ and i can see the slight curve on the lips of almost all moms reading this . Agree ,aren’t you?
When its monsoon its even bit difficult to let the kids and elders too, eat whatever they want. Naturally lowered digestive power, lowered shelf life of food due to moist,damp weather and lack of sunlight make the food susceptible to loose its natural value and make it stale faster .
Overall the need to eat and digest is somewhat hampered due to the seasonal change and naturally reduced Agni(appetite)
Any more or less mischief with food and the typical monsoon diarrhea , vomiting , hyper acidity and indigestion induced rash add to the scene.
Nowadays my daughter before i say something mimics me ,” No Outside food , no frequent fermented food, no pizza , no loaded cheese…….No hotel visits ….” Obviously its her frustration and not a praise for me .
In such situations digging out the recipes that fulfill all the criteria ,yes including the taste too is a real job.
Many times some forgotten traditional authentic recipes literally play a role of rescue squad.
Sharing one of them , a mouthwatering and healthy traditional dish
Bajra khichari (pearl millet khichari) with kokam soup.
Bajra(pearl millet) is widely used grain in India and South Asian countries . The Khichari is term used for the rice and lentils cooked together .
Khichari is also commonly considered to be the inspiration for the popular Egyptian dish, kushari. In Indian culture, it is considered one of the first solid foods that babies eat. We are using only Bajra to prepare khichari .
- 1 bowl(approx 150 gm)bajra , soaked for 6-7 hours in water and half grind in mixer (traditionally they beat it manually )
- Chopped onion 1 medium size,
- Black pepper 3_4 , garlic petals 6_7 , cumin seeds 1 tsp,cloves 2_3, curry leaves 8 _ 10,dry ginger powder 1/2 tsp, red dried chilies 2_3, chopped coriander,rock salt as per taste
Add oil in pan , when hot saute fry the above mentioned spices . When onion turns light brown add the half ground millet (Bajra) to the pan .
Add three times water.
Add Rock/ Black salt as per taste. Pressure cook (6to7 whistles) or until it turns in to soft uniform well formed khichari.
Serve fresh n hot with cow ghee, roasted papad/nachos and Kokam soup.
Kokam/Aamsul( Gracinia indica) soup:
kokum, is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses. Its fruits are used for cooking purposes . Out of 200 types 35 types are found in India alone . Its a famous culinary ingredient In Maharashtra , Karnataka and Goa cuisine. SolKadhi is one of the famous drink in which Kokam is a major ingredient.
- 6-7 kokam soaked in water for 1 hour (please note that kokam are very tangy n have strong flavor)
- Ginger garlic paste 1 tsp
- Cumin seeds 1 tsp
- Curry leaves
- Hing (Asafoetida)
- Rock salt, sugar as per taste
- Coriander to garnish
- 1 tsp cow ghee
Mash the soak kokam by hands and strain the kokam water .
Add salt sugar and put the pan to simmer on low flame . Heat the ghee in small iron pot add cumin seeds ,ginger garlic paste curry leaves , turn off the flame and pour ghee in boiling kokam mixture . Turn off the flame and kokam soup is ready .
This combination is perfect for dinner .
A perfect choice as diet food for those who are keen on weight. The spices used in the khichari are appetite booster and helps in taste enhancing as well as promotes the easy digestion of bajra . The cow ghee,rock salt and dry ginger powder compensate the Vaat dosha increasing and Dry property of bajra and initiates the smooth assimilation of it in gut. Bajra is a good source of phosphorous ,Calcium and iron .
Kokam is Pitta dosh pacifying with rich source of Vit.C. Its tangy taste satisfy the taste buds and promotes the hunger and digestion. Kokam soup provides instant micro nutrients .We call it as Tarpana in Ayurvedic term which means to replenish the body elements.
It is a choice of soup in fever, common cold, loose motions, vomiting, flatulence, hyperacidity,
weak appetite.Good for children and in old age people.
Enjoy the dish , do share your experiences and views .Keep reading for many such less tried, tasty and healthy recipes. Keep sharing for the spread of good food movement.
1 thought on “Out of the pan : Traditional recipe no.1”
kokum saar was a big hit in winter when I was growing up!