Indian Cuisine, Daily food habits & Everything related

[Azaad]

You guys may find it strange but I've actually had the best non veg breakfast at Tirupati immediately after darshan pre Wuhan Virus era . The most delectable idli mutton rasa, paya etc. Forgotten the name of the restaurant but I'm told it's pretty well known in Tirupati.

 

[vin pahadi (kumauni)]

In Bihar there's a saying... "khichdi ke chaar yaar... dahi, papad, ghee, achar"

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In uttarakhand,,,some time when we dont want to make heavy food. we also make khichdi with arhar nd moong.
beside this we make gadhwali til ki khichadi:-

during makar sankranti nd winter,,,we also make kali urad daal ki khichdi in uttarakhand.
In our tribe during winter season we called all married sisters nd their kids from particular villages in that city/village where they r living. nd gift them, dance, sing nd make programs for kids etc. that time main dish is black urad khichdi nd paalak sabzi (we make it soupy). grt combo

. beside this in January month we invite our close nd far relatives (who r living that village or city) to eat black khichdi nd paalak ki sabzi.

 

[Yuyutsu]

In Bihar there's a saying... "khichdi ke chaar yaar... dahi, papad, ghee, achar"

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we have it every saturday night , parents say "shanivaar ko khichdi khaane se grih kat ta hai "

 

[GaudaNaresh]

Out of curiosity - how do you guys like your khichuri ? i notice the bengali khichuri is usually noticably more runnier than any other khuchuri, where most other indian khichuri is closer to pulao consistency than to thick stew . And amongst bengalis, i and some in my family like it even runnier - like congee consistency/ consistency of not too thick payesam. We fully expet to tilt our spoon even 15 degrees and have it start to slide off.
And its also one thing most bongs - at least in my family- dont eat with hands but with spoon coz like payesam, its stupid to eat it with fingers lol.

Most khichuris i am seeing here are way thicker than the bengali standard,let alone my family's extra-runny khichuri.

 

[johny_baba]

Out of curiosity - how do you guys like your khichuri ? i notice the bengali khichuri is usually noticably more runnier than any other khuchuri, where most other indian khichuri is closer to pulao consistency than to thick stew . And amongst bengalis, i and some in my family like it even runnier - like congee consistency/ consistency of not too thick payesam. We fully expet to tilt our spoon even 15 degrees and have it start to slide off.
And its also one thing most bongs - at least in my family- dont eat with hands but with spoon coz like payesam, its stupid to eat it with fingers lol.

Most khichuris i am seeing here are way thicker than the bengali standard,let alone my family's extra-runny khichuri.

here in gujarat it's just thick in consistency, dryness or wetness of the khichdi may vary across households so its ranged between slop to stew in thickness, usually it's thick enough that one has to jerk that big serving spoon hard to make it drop in thali,
then, it's served with a big spoon of oil / ghee, then it's mixed with fingers to get a preferred consistency and looseness,

things that can be served aside are, a piece or spoon of guud/jaggery, chopped onions, lehsun ki chutney, sometimes chopped mooli too,

then usually another sabzee or daal/kadhi is added to it to make that curry-rice like slop lol,
usually aalo-bengan ki sabzee goes bombastic with khichdi,
or kadhi as i mentioned before

 

[johny_baba]

lehsun ki chutney reminded me,

give me chutney recipes from your sides, anything goes not just lehsun one!

when it comes to chutneys, or things that go well with chutney,
my personal favourite is aaloo pyaaz ke pakode + tomato sauce with some imli ki chutney mixed in it

 

[GaudaNaresh]

here in gujarat it's just thick in consistency, dryness or wetness of the khichdi may vary across households so its ranged between slop to stew in thickness, usually it's thick enough that one has to jerk that big serving spoon hard to make it drop in thali,
then, it's served with a big spoon of oil / ghee, then it's mixed with fingers to get a preferred consistency and looseness,

things that can be served aside are, a piece or spoon of guud/jaggery, chopped onions, lehsun ki chutney, sometimes chopped mooli too,

then usually another sabzee or daal/kadhi is added to it to make that curry-rice like slop lol,
usually aalo-bengan ki sabzee goes bombastic with khichdi,
or kadhi as i mentioned before

well we also eat a lot of ghee with the khichuri, i think ghee+khichuri *IS* what makes me want khichuri and go through trouble of making it.
But its interesting how accompanyments vary significantly culturally.
In bengalis, its BIG NO NO to have torkari with khichuri - for one, we put fool-gobi, peas , beans, somtimes carrots in our khichuri so to have torkari with it is seen as a diss to the cook.
we usually have papad +beguni + a piece of fried rohu ( not eelish, that doesnt go together) or katla to go with it.
Some people will have achaar, indian style home-made potato-chips ( the crispy thin slivers we fry at home), pyaji - which is just fried onion fritter, some will add raw onions and mirchi as condiment on side but thats petty much all the variations of accompanyment of khichuri i have seen from us bongs.

personally, the crispy+buttery flavour of beguni goes so wonderfully well with the sloppy runny khichuri we like - if you havent tried that pairing, try it. Regular begun bhaaja is okay, but beguni...ufff.
Beguni isnt hard to make - you just cut baingan in thin long slices, dip it in besan and deep fry it.

PS: Also i think runny khichuri is slightly more nutritious than dry khichuri - because runny khichuri uses a LOT more dal in proportion to rice, so by proportion you are eating more dal than just blank carb white rice.

 

[GaudaNaresh]

This is what a regular bengali khichuri looks like btw - this is also why if you put tarkari with khichuri, its seen as a diss here. Uff, now i am salivating at office and i have to eat burgerland pasta for dinner later.