I think Indians have a talent of creating some exquisite recipes. After all, we’re the land of spices and one of the leaders in exporting our spices and flavours to the world. Is it any wonder then, that we always manage to come up with some really delicious variations of so many recipes? Whether it’s an Italian, Chinese, American or Mexican cuisine, we always manage to recreate our own version in our very own Indian style. What’s best is that more often than not, it actually tastes fantastic! Sometimes even better than the original! 😉
Well today’s breakfast is my own version of a buckwheat risotto that has been cooked with Indian spices. In India, or rather in Gujarat, we like to call it Khichdi. I hope you like it!
A tasty Indian-style dish of buckwheat risotto or khichdi
- Buckwheat: 1/2 Cup
- Carrot: 1
- Zucchini: 1
- Tulsi (Holy Basil or Ocimum tenuiflorum): 8-10 Leaves
- Ghee: 2 Tsp
- Jeera (Cumin): 1/2 Tsp
- Heeng (Asafetida): 1/2 Tsp
- Salt: 1 Tsp
- Green Chilli: 1
- Curd: 2 Tsp
- Step 1 Take a pressure cooker and heat it up.
- Step 2 Add Ghee. Once hot put the Jeera.
- Step 3 As the Jeera turns brown add Heeng.
- Step 4 Then put the washed buckwheat and stir till it turns pink.
- Step 5 Now add the carrot & zucchini and mix it well.
- Step 6 Add the salt and cover the lid of the cooker.
- Step 7 Allow the cooker to whistle 5-6 times.
- Step 8 Let the cooker cool off for a bit & then open after 10 mins.
- Step 9 Add the curd and mix it well.
- Step 10 Garnish it with Tulsi leaves and serve.