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Goat's cheese and coriander khichdi

Khichdi is considered a poor man's gruel or given to folks when sick. It is almost served to a guest as part of a meal. However, this is changing with the modern chef appreciating the value that a great khichdi brings to the table. Here is a contemporary rendition of an excellent khichdi.

This khichdi is rich in creamy goat's cheese, giving it a creamy texture and permeating the dish with salty cheese flavours. It is a mild khichdi with subtle spices and can be served as a small course or as a side for heavier meat dishes.

Vineet Bhatia moved to London in 1993 with little more than a suitcase full of books, a lofty ambition, his love of Indian cuisine and a passion for cooking. Fast-forward a few years, and Vineet is now a globally renowned chef and seen as the face of progressive modern Indian cuisine, having published successful cookery books, recorded multiple TV series, opened several restaurants across the globe and is the first Indian chef-patron to be been awarded a Michelin star. This is a very contemporary Indian cookbook filled with fantastic recipes. Most recipes tend to be complex, but occasionally, there will be simpler ones, like this one. However, the recipes are wonderful, packed with flavour and beautifully balanced.

For more recipes from this amazing cookbook, click here.




Ingredients:

2 tablespoons ghee

1/2 teaspoon cumin seeds

2 garlic cloves, minced

1/2 teaspoon ginger paste

1 green chilli, minced

1/2 teaspoon turmeric

3/4 cup basmati rice

3 cups water

Salt, to taste

2 tablespoons yoghurt

1/2 onion, minced

4 tablespoons goat's cheese + to garnish

1 tablespoon cilantro


Heat the ghee in a pot. Add the cumin seeds and fry for 30 seconds until they turn a shade darker. Add the onions and fry on medium-low heat until golden. Add the garlic, ginger, and green chilli and fry until the ginger no longer smells raw, for about 1 minute.


Add the turmeric and toss well. Add the rice and fry for 1 minute till the rice grains are coated in the yellow oil and turn translucent.


Add the water and salt and cook covered on low heat till the rice is cooked. Mix in the yoghurt, onion, goat's cheese and cilantro. Mix well until the cheese is melted and incorporated into the rice. The rice should have a mushy and runny consistency.


Serve hot garnished with a thin slice or rumbles of goat's cheese on top.

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