Thursday, July 5, 2007

Moraiya ni Khichdi

Ingredients:
50gm Moraiyo( known as “Samo” ),
2-finiely chopped potatoes,
4-finiely chopped green chilli,
1\2-cup groundnut,
2-tbsp cumin seeds,
2-tbsp oil,
5-6 curry leaves,
Water for cook,
Salt to taste,
Coriander leaves for garnish.
Method:
Step 1: Wash the grain for 2-3 times.

Step 2: Heat the oil in pan and add cumin seeds and curry leaves in it.

Step 3: Then add green chillies and groundnut in it.

Step 4: After that add 2-cup water in it.

Step 5: Cook until water is very hot.

Step 6: After that add finely chopped potatoes in it.

Step 7: After 5-minutes when potato is cook then add grain in it.

Step 8: Cook in low flame until all water part is dissolve.

Step 9: Stirring continuously in between.
Step 10: Turn off the flame and garnish with coriander leaves.

Step 11: Serve hot.In Marathi known as “Vari Tandool”. I know this Marathi name by Trupti Blog. Thank you Trupti.:) We often made this Khichdi in fast. Fast with out fruit is not possible so this is simple mango cube dish for fast member only..:)

33 comments:

Asha said...

Kajal,dish looks delicious as usual but I still can't figure it out what Moraiya is.I tried to look at the photo but can't see properly,looks like Sago or Sabudana.It is the same as Moraiyo?

Suganya said...

I remember seeing this in Trupti's blog. I assume it is same as Sago.

Roopa said...

me too same as Asha what is moraiyo?? but on the whole the dish looks delicious.

archana said...

Our favorite . I make it even when we are not fasting.It tastes real good if eaten hot hot :)Only difference is we use roasted groundnut coarse powder.

Vikas said...

wah wah..how ru kajal !

me food freak here again...
hmm fast kichidi well i dont like much..i like sabudana kichidi very much and with it kakdi khaman and many more items...apde fast na name chappan bhog karyene ;)

Take Care
Vikas{V}

Foodie said...

Dear Kajal
Thanks so much for the wondeful comments on my blog. Loved the Moraiyo recipe. You have such a precise way of cooking dishes.
Your gas stove looks so clean and don't see food or oil spluttered all over nothing. Hey I wrote in my last comment about buying your sketches, I understand your feelings, it's not for sale, but hey may be you can teach me right!
I have been to Gandhinagar umpteen times. May be you could give me your email so I can chat with you directly rather than going through this comment section.
My email is "desikudi70@yahoo.com"

Jyothi said...

Hi Kajal, dish looks yummy dear, but as Asha, what is the meaning of moriya in telugu. Do you have any idea? Thanks for sharing.

ushaprashanth said...

Hi kajal!
recipe is very nice! btw what is Moraiyo? sago is in different sizes .. so one of the types? is it?

Cynthia said...

This dish looks so healthy and filling Kajal. The step by step pics are very helpful.

Kajal said...

Hi Asha,

Thanks for nice comment but this is not sago this is known as “samo” and “Moraiya” in Gijarati, or “Vari Tandoolachi khichdi” in Marthi. I don’t know other name but this is ready made pack as we buy Bengal gram flour or other flour pack. You see in trupti blog she post this ready made pack and i also give link of her blog. It is look like rava or suji also same taste as upma but not suji.:)

Kajal said...

Hi Suganya,

Thanks for lovely words. But my dear this is not sago something different as I say to asha. May I wish you can understand what this is.:)

Kajal said...

Hi Roopa,

Thanks my dear....as I say to Asha....you read and hope you understand.:)

Kajal said...

Hi Archana,
Thanks for kind words. Some time I also add groundnut powder but when I don’t have too much time to crush then I add groundnut directly.

Kajal said...

Hi Vikas,

Thanks for nice comment. I am fine. I know you say visit your other blog but I am little bite busy in some other work and you think I don’t have a time but no I show your other blog with lot’s of time....so I come but wait for that. You like Sabudana kichdi it is also available in my older post.....take and eat.....hahahaha....:))))

Kajal said...

Dear Pintoo,

Thanks my dear for a lovely reply. If we meet any time then I gift one special gift to you as my hand made item and if you like then I also give my sketch but only one as a gift. Thanks for your email id. I mail you as early as possible.

Take Care.:))

Kajal said...

Hi Jyothi,

In don’t know what is name of “Moraiya” in telugu. I search for that but don’t find any perfect name my dear. Thanks for such a nice words.:))

Kajal said...

Hi Ushaprashanth,

This is not different size sago my dear this is different type of flour or look like suji which we can use for upma, also this in not suji but looks are same. Thanks for pretty words.

Take Care and love to your daughter.:)

Kajal said...

Hi Cynthia,

Thanks for kind words. Great to see here.:))
Have a nice day.........

Anonymous said...

I remember seeing this in Trupti's blog. I assume it is same as Sago


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Anonymous said...

tooooooooooo gooddddddd Thank youu :) :)

Anonymous said...

Instead of peanuts, try adding cashew ans raisins, and amchur, to make it a tangly upma, out of moriya.

Dhwani Bhatt Joshi said...

thnx Kajal, i 4got to ask my mum how to make it & its midnight in india now.. Ur receipe will help me today.. as its Shivratri:) thnx again.:)

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Nitin Reddy Katkam said...

Samo is not the same as sago. Sago is white, samo is yellowish.

Mumsa Indica said...

sabudana is starch pearls made from sago palm.
Moraiyo is a type of cereal (Pannisetum) one of the many found in India, it is called little millet.It has more starch. It is different from Ragi (scientifically called Elusine coracana) or nachli in regional language, it is very high in proteins, esp methionine, the amino acid that lacks in veg foods.
The recipe is good and traditional.