Winter Cooking — Fenugreek Khichri as Breakfast!
The best cure for the winter blues!
Every season has some special delights which not only satisfies our taste buds but also enhances immunity. This winter I am sharing some seasonal recipes to not only tickle your taste buds but also to full of nutrition to keep you warm.
Fenugreek (Trigonella foenum-graecum) or methi in Hindi leaves and seeds are used in various ways in Indian cuisine, whether to temper dal, Khichri ( a type of pilaf), making stuffed bread (paratha) and curry or dry vegetable.
Fenugreek has medicinal properties, and able to help in reducing cancer, diabetes, obesity, painful mensuration, high blood pressure, inflammation, and bacterial, fungal, and viral infection. It contains choline, inositol, Vitamin A, B, D iron, soluble and insoluble fiber.
Ingredients:
- Fenugreek seeds: ¼ cup
- Rice: 2 cups
- Salt: according to taste
- Mustard oil: 2 teaspoons
- Water: 3 cups
Preparation:
- Add oil in a pre-heated pressure cooker
- Now put fenugreek seeds in it and stir it
- Add one cup of water and cook it for 5–6 minutes
- Now add rice, salt in it and rest two cup of water in it
- Close the lid of pressure cooker
- Cook it for two whistles (one whistle in high flame and other in low flame)
- Let it cool and open the lid. Now served it with ghee and cilantro chutney
I have a lot of fond memories of this recipe as breakfast. Waking up to the whistle of the pressure cooker and the fragrant fenugreek on foggy December mornings was one slice of heaven I’d forever cherish.
Do try this recipe and let me know if it works for you!
