This is an absolute nutritious and complete meal and every Hyderabadi will swear by it.Born out of a desire for a perfect brunch on those lazy weekend mornings when one gets up late,it is easy to prepare and must be accompanied with pickles and papad.Try it out for a weekend lunch and be prepared for extra kisses and hugs from the family.It can also be paired with an egg bhurji(scramble) done up in onions tomatoes and chillies in place of the kheema (lamb mince)and you have a dazzler in recession times.
Ingredients: 1 cup basmati or long grained rice, 1/3 cup of moong and or masoor dal,1&1/2cups water,3 tbs oil, 3 tbs ginger -garlic paste,2 onions sliced, 2 green chillies slit,1/3 tsp turmeric ,some mint and coriander leaves(pudina-koth meer/hara dhanya) salt to taste.
Method:Warm oil in a deep pan add onions and chillies saute till they turn translucent,add the ginger-garlic paste,pudina leaves,now add the dals and rice saute for some more time and add water along with turmeric and salt.Cover and cook but take care to remove lid while its boiling and then reduce flame to sim till the water begins to dry and the rice is cooked.Now garnish with the coriander leaves.It should take about 15 minutes.
Kheema: 1/2 kg lamb kheema, 4 onions chopped finely,3 green chillies chopped,one tomato chopped, 3tbs ginger -garlic paste, 1/2 tsp turmeric,1 tsp red chilli powder, 4 tbs oil, 1/2 tsp garam masala powder,1tbs coriander powder, green coriander leaves for garnishing.
Method: Clean the mince, trim fat wash and keep in a glass bowl now add to this all the above ingredients except oil, garam masala and reserve a few coriander leaves for garnish.Mix well and then warm the oil in a thick vessel add this keema mixture and saute for 5 minutes and let the water dry up now add 2 cups of water and let it cook till the keema is tender.You can add more water if the minced meat is a little tough.Garnish with coriander.Alternatively you can cook in a pressure pan for three whistles and once the steams out you can leave it on to simmer to dry up the water.Adding potatoes and green peas is optional while cooking the keema.
Khatta is an interesting take on the Andhra dish called pachchi pulusu except that it is modified with the addition of sesame seed (til/nuvvulu/)paste.I have further modified it by adding a few peanuts to the sesame seeds and then making a smooth paste.You can omit it if you wish.
Ingredients:A medium tomato sized ball of tamarind ,1 cup water, 1 tbs each of sesame and
peanuts roasted and blended into a smooth paste,1/2 teaspoon cumin seeds, 1 onion and 2 green chillies chopped finely.Salt to taste,2 tsp oil and a pinch of turmeric and red chilli powder.
Method: Extract tamarind juice by soaking it in the cup of water.Toast the cumin seeds in the oil and add to the tamarind extract add the salt, turmeric and chilli powder.Mix well.Now add the blended paste add the chopped onion and green chillies.Mix well and serve.