Ingredients: |
Ingredients: 4 lbs. lean cut of beef - cut into bite size cubes.
4 tbsp. of ginger paste
4 tbsp. of garlic paste
2 tsp. of green chili paste
2½ tsp. salt
5 tbsp. lemon juice
2 small chopped onions
3 small sliced onions
2 cups of wheat flakes
1 cup of pearl barley
2 cups of Instant Quaker oats
1 cup of mixed daals (moong, masoor, tuwar, chana and urad )
¼ cup rice
5 chopped Roma size tomatoes
1 6 oz. can of tomato paste
¼ tsp. paprika powder
½ tsp. of turmeric powder
1 tsp. of cumin and coriander powder
few strands of saffron
5 cardamom pods
5 cloves
3 cinnamon sticks
1 tsp. of garam masala
3 - 4 peppercorns
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Directions: |
Directions:1. Wash and soak the mixed daals and rice in plenty of water overnight.
2. Soak wheat flakes and barley overnight in 5 cups of water.
3. Marinate the beef overnight or few hours before cooking, with the following ingredients : 2 tbsp. yogurt, 2 tbsp. ginger, 2 tbsp., garlic, 1 tsp. green chili paste, paprika powder, saffron, ½ tsp. salt, 2 tbsp. lemon juice, 1 tbsp. olive oil.
4. Boil the mixed daals and rice in 3 cups of water, ½ tsp. of salt and 1 tbsp. olive oil in the pressure cooker for about 10 - 15 minutes. Blend well using a hand blender and set aside.
5. Boil wheat flakes and barley in 5 cups of water, ½ tsp. of salt and 1 tbsp. of olive oil in the pressure cooker or on the stove for about 15 - 20 minutes on low. Once it is cooked and while it is hot, mix well using a hand blender until mushy.
6. In a pressure cooker, add the marinated meat mixture, half of the chopped tomatoes, 2 cups of water, peppercorns and cook according to the instructions for beef stew. Add an additional 5 minutes to make it tender.
7. Transfer half of the beef mixture with the juices on to a another saucepan.
8. Using a potato masher, shred up the beef in half of the beef mixture.
7. In a large and deep saucepan, add 6 tbsp. of oil and fry the sliced onions until golden brown. Transfer on to a plate with a paper towel to remove excess oil.
9. In the same oil, add chopped onions, cinnamon, cardamom, cloves and fry until the onions are golden brown.
10. Add 2 tbsp. ginger paste and 2 tbsp. of garlic paste, and sauté for a minute on medium heat.
11. Add the coriander and cumin powder, turmeric and sauté for a minute.
12. Add the remaining chopped tomatoes and cook on medium heat until they are soft
13. Add 1 can of tomato paste and mix well.
14. Pour the shredded beef mixture with the liquids and mix well.
15 Lower the heat and add the blended wheat flakes, daals with rice, and mix well so that it does not stick to the bottom. Add garam masala and 1 tbsp. of fresh chopped cilantro and half of the sliced fried onions and let it simmer on low for 15 minutes.
16. Add the broth left over from the beef a little at a time.
17. If you like your khichdo to be crunchy , or if you like it mushy you may blend according to your preference of consistency
18. Add the remaining beef left only after blending the daals and sprinkle garam masala and some cilantro leaves and keep simmering on low, mixing to ensure it does not stick to the bottom.
18. At this time do a taste test for salt and spiciness. If it needs more salt add ½ tsp. and taste again. For spiciness add ¼ - ½ tsp. chili paste according to your taste. Also taste whether it needs more lemon juice.
19. . The colour of the khichdo should be golden brown.
20. Garnish with fried sliced onions, chopped cilantro, and lemon slices and a pinch of garam masala.
Serve with carrot and cabbage sambharo. |
This recipe for Beef Khichdo is from