Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


June 2019

Rice Recipes

Jellies and Jams Recipes

Peanut Butter Jelly Muffins

Peanut Butter Jelly Muffins Recipe
2 c Whole Wheat Flour 1/2 c Sugar 1 1/2 ts Baking Powder 1/2 ts Salt 3/4 c Peanut Butter Crunc...

read more

Khichadi From Maja Recipe

Khichadi From Maja recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Khichadi From Maja recipe  PDF

1 c Basmati rice
3/4 c Moong dal
8 c Water
1/3 c Raw cashews
1/2 c Raw almonds
1/4 c Coconut
3/4 c Peas
3/4 c Carrots
3 Inch piece of cinnamon
8 Whole cloves
1 Whole red chile
2 ts Sugar (Optional)
1/4 ts Asafetida, yellow
1/3 c Currants Raisins
1 ts Cumin
1 ts Black mustard seeds
Parsley or cilantro Garam masala First rinse the following ingredients separately: rice, dal, almonds, cashews, coconut and currants. In a heavy pan, heat the water to boiling. While waiting for the water to boil, toast the almonds and cashews in a dab of ghee. Just before nuts are toasted, add the coconut and toast all until brown. Remove nut mi ture from pan set aside. Ne t toast the cumin and black mustard seeds in a dab of ghee. Cover pot while toasting, due to mustard seeds popping while cooking. Cook spices for 1 to 2 minutes. Remove from pan set aside. When water boils, add the dal and cook for about 2 minutes. The dal will foam up in the cooking process, so remove the foam after two minutes. Then add the rice and all of the spices. Boil, covered, for about 1 more minute. Turn the fire off under the rice mi ture and let sit. Toast the carrots and peas in a dab of ghee while the rice is sitting. The rice will be ready to have the remaining ingredients added after the veggies are cooked. (I like to leave the carrots somewhat al dente.) Open the pot and sprinkle garam masala over the rice and then add the cleaned raisins, veggies, and half of the nut mi ture, in that order. Sprinkle again with garam masala. Cover and let sit for a short time. Transfer the rice to a large bowl and stir the dish until all ingredients are completely blended. Sprinkle some more garam masala for looks and add the remaining nuts for a garnish. Recipe from Herman Sommerville II from Maja, a Buddhist in Louisville, KY. Had Summer 1993. Very tasty stuff Posted by Cathy Harned.

Khichadi From Maja recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
643 people have voted
Last Reviewed on 2019-06-19

Wednesday, Jun 19 2019 Download & Print Khichadi From Maja recipe  PDF   Rice recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Messy Fredericks

New Cooking Recipes

Gary's Chocolate Pudding
Gary's Chocolate Pudding Recipe

2 c Milk 2 1/2 tb Cornstarch 2/3 c Sugar 3 oz Chocolate, unsw. baking 1 ts Vanilla e tract 1 tb Oil or Butter Place water into the bottom part of a double boiler. Place on stove on high heat. Mi dry ingredients. Place into top of double boiler. Shave or grate baking chocolate. Add to double boiler. Pour in milk. Add oil or butter. Mi thoroughly. Place top of double boiler into bottom of double boiler. Heat mi ture while stirring constantly until water in double boiler returns to a boil and mi ture is sufficiently thickened. Cover and continue heating for 15 minutes, stir...

Cooking Magazines: My Recipes » June 2019   My recipes RSS   Thumsb up

Dish Of The Day

Olive Garden Seafood Torcello

Olive Garden Seafood Torcello Recipe
waldine van geffen vghc 1 lb Cod fillets 6 oz Clams drain chop 6 oz Langostinos or rock shrimp...
read more

Category: » Shrimp Recipes

View more dishes