Bhuni Khichadi is a dish that is cooked on Makar Sankranti in most of northern India. From as long as I remember, ,bhuni khichadi and Chawal ki kheer are two staple dishes Mom used to make for the breakfast on the day of makar Sankranti. Makar Sankranti falls on next day of a very popular festival of Lohri( a Punjabi festival), which is celebrated on 13 January every year. Another prominent memory of makar Sankranti is lots of colorful kites in the sky which used to make beautiful blue sky even more beautiful.
I would never have known about the existence of egg biryani or anda biryani if it was not for a Bengali friend who cooked this egg and potato biryani at one of the dinners which she hosted for us. I am popular for my love for eggs I always thought of eggs as a garnish in Kolkata style biryani.
Lucknow style biryani is made yakhani style, it is mild and light on the palate, whereas Hyderabadi biryani is dakshini style. I like to think that since Andhra style cooking is known for spiciness, Hyderabadi biryani is also influenced from the same style and is spicier than Lucknowi style.
Biryani, a word that is good enough to leave most of us wanting to pick a bowl and enjoy the spoons after spoons of delicious rice cooked with most aromatic spices and chunks of veggies or meat depending on whether it is vegetarian biryani or non-vegetarian biryani. Essentially Biryani recipe has always been cooked with meats, so many non-vegetarians often say that there is no such thing as vegetable biryani.
Presumably vegetarian biryani recipe which is also known as Tehri was invented by taking inspiration from the original biryani and many restaurants started placing it in Indian vegetarian recipe sections to cater to those who wanted to enjoy veg Biryani.
If I talk about comfort food, Khichadi is the first thing that comes to my mind, and when I am feeling little fancy and have some time at my hand, risotto is what I cook. A Constant action of attending to the process, earthy aromas from cooking with wine, fresh herbs and a spoonful gooey cheesy risotto in the end, If that’s not comfort, what is?
Mushroom Risotto is one dish that is very forgiving in terms of steps of adding ingredients, substituting etc, if you don’t have a particular type of mushroom, use another variety. You can adjust the taste, you can cook a mild tasting mushroom risotto or strong flavor of mushrooms by adding some water in which mushrooms are soaked ( If you are using dried mushrooms).
Weather is changing so quickly, from beautiful and pleasant spring we are quickly moving to hot and dusty summers. Kind of weather when all you need is something that cools you down from inside out.
Summer coolers would be nice, but doesn’t rice kheer sounds better? I am not into sweets or desserts, really never have been, but some days are just like that, you crave something, memories of the bygone days, lingering tastes that are associated with some love, people, and some more happy memories.