Kichidi or Kicheeree

KITCHEEREES

These are occasionally substituted for boiled rice at breakfast, and
are eaten with fried fish, omelets, croquets, jhal frezee, &c. They
are prepared as follows:--


                        5. Bhoonee Kitcheeree

Take rather more than three-quarters of a coonkee of bassmuttee or
cheeneesuckur and half a coonkee of dal; or, if preferred, take the
rice and dal in equal parts.

Take twelve large curry onions and cut them up lengthways into fine
slices. Warm up two chittacks or four ounces of ghee (but before doing
so be careful to warm the pot), and, while bubbling, throw in the
sliced onions, removing them immediately they become of a bright brown
colour. Set the fried onions aside, and throw in the dal and rice
(having previously allowed all the water in which they were washed to
drain through a colander). Fry until the dal and rice have absorbed
all the ghee; then add a few slices of green ginger, some peppercorns,
salt to taste (say one dessertspoonful), a few cloves, three or four
cardamoms, half a dozen bay-leaves, and as many small sticks of
cinnamon. Mix well together; add as much water only as will entirely
cover over the whole of the rice and dal, put a good-fitting cover on,
and set over a slow fire, reducing the same from time to time as the
water is being absorbed. Care must be taken not to allow the
kitcheeree to burn, which may be prevented by occasionally shaking the
pot, or stirring its contents with a wooden spoon.

Serve up quite hot, strewing over it the fried onions, which serve
both as a relish and garnish of the dish.


           6. Bhoonee Kitcheeree of the Mussoor or Red Dal

                  Is made according to recipe No. 5.


    7. Bhoonee Kitcheeree of the Moong or Small-grain Yellow Dal

                  Is made according to recipe No. 5.


           8. Bhoonee Kitcheeree of the Gram or Chunna Dal

The chunna or gram dal makes a very nice kitcheeree; but, as it is
rather hard, it should be boiled or soaked in cold water for an hour
or so before frying it with the raw rice.


                 9. Bhoonee Kitcheeree of Green Peas

Kitcheeree made of green peas grown of English seeds is a rarity.
Large peas should be picked out and shelled; they should not be fried
with the rice, but added to it when nearly cooked. The instructions
given in recipe No. 5 are to be observed in all other respects.


               10. Jurrud or Yellow-tinted Kitcheeree

Jurrud or yellow-tinted kitcheeree is nothing more than one of the
above kitcheerees, to which is added, at the time of frying the rice
and dal, either a small quantity of saffron or turmeric, according to
the colour desired to be imparted. Such introduction in no way affects
the flavour, nor does it render the appearance of the dish more
attractive, but serves admirably as a variety for a large
breakfast-table.


                        11. Geela Kitcheeree

This is usually made of moong dal with less than one-fourth the
quantity of ghee allowed for the bhoonee, or with no ghee at all, and
little or no condiments are used, excepting a small quantity of
finely-sliced green ginger, a few peppercorns, one or two bay-leaves,
and salt to taste. It is supposed to be better adapted than bhoonee
kitcheeree for children and invalids.

By bhoonee is meant crisp, and /geela/ signifies soft