Kichadi (My Version)





Ingredients:

🍵1 cup Green Gram 

🍵1 cup White rice 

🍵2 cupsThick Coconut milk 

🍵2 cups Jaggery shredded ,add half sugar half Jaggery 

🍵1/2 teaspoon Salt

🍵1” Cinnamon sticks, 

🍵3-4 Cardamoms Pods

🍵Cashews, 

🍵Raisins

🍵1 -2 tablespoons Ghee 


Method:


1️⃣Cook together in the pressure cooker roasted green gram, white rice, salt, cinnamon sticks and cardamoms with water for 10 minutes.  cook until 4 whistles or till it’s cooked. 

2️⃣Let the pressure release and add coconut milk and grated Jaggery mix well.


3️⃣Cook on low flame.

4️⃣Add the ghee time a pan and fry the cashew nuts and raisins .pour over the kichadi mix well and cook until all the water dries up.




❤️You can roast the Green Gram then soak for 3 hours and start cooking.roasting the green gram will give a nice flavour to the kichadi.


❤️If you want a beautiful brown color  add caramelised sugar syrup with the Jaggery.


❤️If you don’t have Jaggery make with sugar and add caramelised sugar strup for the color.


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My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

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