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Kicheree, Sweet Tomato Chutney, and Roast Potatoes
by Bhakta Chris

Dear Devotees,

Here are a couple of recipes which go perfectly together.

Kicheree
Ingredients: 6 tbs ghee or oil, 3 tsp cumin seeds, 3 tsp mustard seeds, 1/2 tsp hing, 2 or 3 small chillies, 1 tsp fresh chopped ginger, 1/2 cup oily toor dhall, 1 cup rice, 1 large potato, 2 carrots, 3 tsp salt, 500g assorted vegetables (eg broccoli, colliflower, peas, sweetcorn, beans, cabbage etc.) 1/3 tsp turmeric. 6-7 cups water. Optional 3 fresh tomatoes and 3 tbs chopped fresh corriander.

Method: In a large pan, heat the oil and add the cumin & mustard seeds, the hing, chillies. When the seeds are popping add the ginger. Fry until brown. Add the dhall and potatoes. Fry for two minutes. Add 5 cups of water, carrots, and any vegetables you would normally boil. When boiling add the rice. Stir well, after ten minutes add the salt and turmeric. Cook on a low heat stirring regularly. Add more water as it is absorbed by the rice. Cook until the dhall and rice begun to break down. The kicheree should have a creamy consistency. At this point add the fresh tomatoes and coriander leaves, mix them well. Cooking time aproximately 1 hour and 15 minutes.

Roast Potatoes
Ingredients: 4 or 5 large potatoes, cut in large cubes. 1/3 cup of oil (pref. olive oil) 1 tbs. salt.
Method: Put potatoes on a baking tray, cover with oil, and sprinkle with salt. Bake until golden brown. Gas mark 7 or equivalent.

Tomato Chutney
Ingredients: 5 tbs olive oil, 3 tsp fennel seeds, 1/4 tsp hing (asafetida), 3 tsp mustard seeds, 2 or 3 small hot chillies, 1/2 kg fresh chopped tomatoes or one tin chopped tomatoes, 4 tbs tomato puree, 2 tbs demarera sugar, 1 tbs soft light brown sugar.
Method: Heat the oil in a small pan. Add the mustard & fennel seeds, the hing & chillies and when mustard is popping add tomatoes & puree. Stir until boiling then add the sugar. Keep stiring until sugar is dissolved. Offer to Krishna and serve.

Your servant,
Bhakta Chris (London Soho)

© CHAKRA 29-Nov-2003

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