Khichdi-my perfect comfort food

This recipe is one I have made countless times and once you make it, it will be something that you will keep making again and again.



The khichdi used here was a packet I ordered from satvyk foods. It turned out tasty however there were a few rice grains that had the husk on them which were still a little undercooked. Even though, would definitely purchase this again. I would probably soak the mixture for longer.

Normally I use a 50:50 ratio of basmati rice and masoor dal.


I used 1 and a 1/4 cup khichdi mix. Washed this well and soaked for about 30 minutes

khichdi rice mix

Then I chopped two medium onions, 10 garlic cloves, 1 inch piece of ginger, 1 green chilly and 1 tomato.

chopped vegetables     chopped vegetables

In a vessel, I heated two tablespoons of ghee and once the ghee turned hot I added 1/2 tsp of jeera, 2 cloves, 2 green cardamon, 1 bay leaf, 3 peppercorns, 1 inch piece of cinnamon and fried this for about a minute.

sauteed whole garam masala

To this I added the chopped green chilly, ginger and garlic and fried till the garlic turned golden brown.

ginger garlic green chilly

I added the chopped onions and sauteed till they turned translucent.

khichdi recipe

After the onions turned translucent, I added a chopped tomato and cooked that till it became soft

khichdi revipe

khichdi recipe

I added a tsp of turmeric powder and fried for a minute.

khichdi recipe

After this I added 2 and a half cups of water and brought this to a rolling boil. Add two parts water to one part of rice.

khichdi recipe

Bring this to a rolling boil and add the drained khichdi mix.

khichdi recipe

Stir this in and add 1 cup of coconut milk and salt to taste. I added around 2 tsp of salt but this is completely as per your preference.

khichdi recipe

Cover and cook on a medium flame till bubbles appear in the rice mixture. At this point turn the flame to low and cook for a further 2-3 minutes. Then cover the vessel with a cloth and put a heavy weight on top and let it sit for about 10-15 minutes. Your khichdi is ready to serve.


The best chicken biryani you will make! Foolproof

best chicken biryani


For marinating chicken

1/2 kilo chicken legs. (Each leg cut into 5 pieces with the skin removed)

1 tbsp ginger garlic paste.( used fresh homemade ginger-garlic paste for the best flavour, really makes a difference)

1 tbsp garam masala powder.( I used surya chicken/mutton masala)

1 tsp kasmiri chilly powder

1 tsp turmeric powder

1 cup curd( the small container of nestle curd was used)

salt to taste

Marinate chicken with the above ingredients for 2-3 hours or overnight preferably.


For rice:-

1 and a half cups of basmati rice

2 cloves

2 green cardamon

2 black cardamon

1 inch piece cinnamon

1 bay leaf

1 star anise

4 peppercorns

salt to taste

Wash rice well. Then soak rice with  the exact quantity of the rice used. For 1 and half cup of rice, I used 1 and a half cup of water. Add the whole spice to this and soak for about 45 minutes. Add salt to taste.

Other prep:-

Cut two medium tomatoes in slices, 1 bunch of coriander and mint leave(chopped) and 4-5 green chillies. The smaller the chilly, the spicier it generally is, so I just pricked them and kept them whole.

Cut and fry around 5 medium onions till they are golden brown.

Final Preparation.

Take a vessel and add 2 tbsp of vegetable oil. Once the oil is hot add 1 tsp cumin seeds, 2 cloves, 2 green cardamon, 2 black cardamon, 4 peppercorns, 1 bay leaf, 1 star anise. Fry the spices for a minute. Add the marinated chicken to this and fry for 5 minutes on both sides. Turn the flame off and place the vessel of a iron tawa.

Add a few cut tomatoes, a few tbsp of fried onion ,some coriander and mint leaves, a couple of chillies and a few sprinkles of ghee.

Biryani, Chicken biryani

Follow this with some rice and again add a few choppedtomatoes, a few tbsp of the fried onion ,chopped coriander and mint leaves, a couple of chillies and a few sprinkles of ghee.

Add the final layer of rice and the remaining tomatoes,onion, coriander ,mint leaves and green chillies. Sprinkle ghee over this(maybe around a tablespoon of ghee)

Turn the flame on to low and put a cloth on the vessel with a heavy weight on top to prevent the steam from escaping, Cook for 45 mins on a low to medium flame.


My very first blog post!

August 5th,2018


It was a good day for my first blog post being as it was my granddad’s 97th birthday.

The day started out with two glasses of warm water followed by my morning cup of tea.

Then it took me an hour to get a simple salad ready of onions,tomatoes and cucumbers with mint and lime.An even simpler dressing of freshly squeezed lime juice,salt and sugar to taste.

Lunch was authentic goan food that would be any carnivores dream. On the menu was Pulao, vegetable bake,chicken xacuti, beef roulade, sorpotel and sannas.

Dinner was leftovers from lunch of course!