Masala Kichidi | TummyKhush


Rains call for some special food that is warm and comforting and spicy at the same time. Nothing beats having a bowl full of something warm and cozy while hearing the rains pattering away on the window. The universal favourite foods in rains include a bowl of soup, a hot cup of coffee or tea, deep fried foods or something similar. For me, Kichidi is one of those foods that just gives you that blanket of warmth. India has a rich history of lentils. We have a vast variety that would probably not be found anywhere else. Having a vegetarian tradition is one of the reasons. The protein content of the lentils combined with carbohydrate in the form of rice and a few warming spices lends kichidi its huge fan following. Kichidi with very little or no spice is fed to growing kids. I guess that is the reason why it feels so comforting. A familiar flavour that you have grown up with always gives that sense of security.

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Kichidi is eaten in many forms. Different states have different ways of cooking it with different dal and spices. The basic ingredients of dal and rice, though, never change. The inspiration behind this recipe is the rajasthani kichidi which I really love.

I hope you will enjoy this masala kichidi as much as I did. You can just vary the amount of spices depending on you like/dislike for them.

Here is how I made it.

Rice  – 1 cup
Moong dal/ Pesarapappu /mung beans/ split green gram – 1 cup

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Vegetable Fried Rice | TummyKhush


This is a simple fridge raid recipe for those times when you have to just finish up those one or two vegetables left in the fridge before that weekend shopping trip or when you have left over rice from the previous night and crave for some comfort food. This is a very forgiving recipe as you can simply throw in a few ingredients to the pan and modify the recipe to your taste. I always like my fried rice simple with a few ingredients with no extra sauces added. You can always throw in some soya sauce and tomato sauce to get the typical road side bandi flavour.

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For now I am sharing this recipe which is very basic and the ultimate comfort food for me.

I warmed up some oil in the pan for tempering. You could use butter or ghee to enhance the flavour.

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Jeera Rice / Cumin Rice | TummyKhush


This is the simplest recipe for a flavoured Indian style rice. Specially helpful when you have left over cooked rice from the previous night, this recipe adds a delicious twist to the regular cooked rice. Have jeera rice with a side dish such as dal fry or rajma or even chinese gravy dishes and you have the ultimate comfort food. The ingredients are simplest and can be found in any part of the world.

To make a simple jeera rice recipe for two people, you would require :

Butter/ Ghee(clarified butter): 3 to 4 tbsp
Cooked rice : 1 cup
Cumin seeds/jeera : 2-3 tsp
Green chillies : 3 – 4 or according to taste
Salt: as per taste
Coriander(cilantro leaves) – small bunch chopped finely
Cashewnuts – few whole or broken, roasted or fried (optional, for garnish)

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Spicy Rasam-andhra style | Tummykhush


Rasam/charu is an integral part of South Indian meal. Laden with healthy spices and condiments, it is does loads of good to the digestive system specially for upset stomachs. Traditionally, making rasam is a little lengthy process consisting of making a base with water, tomatoes, tamarind , salt and rasam powder and then tempering with standard south Indian condiments.

But what fun is life without some short cuts. So I decided to make the rasam in the reverse process more due to shortage of utensils that shortage of time. And it turned out pretty good. So here I am posting the recipe. As this is an unplanned post, I do not have enough pics. Will try to update them at a later date. For now though, here is the short cut one pot spicy rasam recipe.

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Popu Annam–Andhra style tempered rice | TummyKhush


Left over rice – oh how we wish we could keep finding new recipes to make proper use of left over stuff. Unexpected guests at home and a little miscalculation of quantity resulted in left over rice. And then a phone call to mom-in-law later, I was in possession of a new recipe to make good use of left over rice. This recipe is unique to the Telangana region in Andhra Pradesh. It hardly takes any time to make and you would see that everything will be gobbled down in a few minutes. The recipe here is a little similar to Aloo-Jeera rice but trust me, the taste is completely different. Simply put “Popu” means tempering and telugu and “annam” is rice.

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Aloo jeera rice (Potato and rice flavoured with cumin) | TummyKhush


Rainy days remind you of what else but comfort food… mirchi bajjis with chai or a nice vada pav among other things makes for a wonderful afternoon snack. In India, one of the things that comes to mind when we say comfort food is potatoes. Chips, bondas, wedges…. the list is endless. Here is my dad’s recipe for a simple quick meal for those days home alone when you really dont want to sweat in the kitchen. Makes it easier if there is left over rice. Ready in a matter of minutes, it makes for a filling meal. It doesnt require many ingredients.  And then potato is a common ingredient found in most kitchens including bachelors’. 😛

So here is what you require:

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