Rice 1/2 seer, fried moog-dal 1/2 seer, potato 1/2 seer or more, onion 1 powa, ghee 1/2 powa, salt 2 tolas, ginger i tola, turmeric 1/2 tola, cumin 1/2 tola, pepper 1/2 tola, garam-masalla 1/4 tola, a few cassia leaves and red chillies.
Heat the cassia leaves and red chillies with half the ghee and when the chillies turn black drop rice and pulse, washed and dried, and stir for about 5 minutes. Then pour in water and cover the boiling pot. Add salt, turmeric, cumin, pepper and ginger, all pasted or powdered, when the rice are half-boiled. Brown pieces of potatoes and onions in ghee or oil and drop them in the khechuri. Add ghee and powdered garam-masalla before finish. Almonds, pistachios and raisins, peeled and cut in pieces, may be added if desired after browning them in ghee. Mix adequate quantities of rose-water with the khechuri in every dish before serving.
Same as those required in the previous case plus cauliflower.
Prepare khechuri exactly in the same process as in the case of Golapi-khechuri. Only add browned pieces of cauliflowers instead of onions or along with onions. Entire grams, after keeping them under water for a few hours, are generally browned and added to the khechuri along with the cauliflowers.
Fried moog-dal 1 seer, rice 1/2 seer, ghee I powa, potato 1/2 seer or more, onion 1/2 seer, raisins 1/2 powa, almonds 1 chhatak, ginger 1 chhatak, pistachios 1/2 chhatak, salt 1/2 chhatak, cumin 1 tola, turmeric 1 tola, pepper 1/2 tola, garam-masalla 1/2 tola, a few cassia leaves and red chillies, and one ripe cocoa-nut if desired.
Drop, rice when the water boils. Drop pulse when the rice are half boiled. Then add salt and browned pieces of onions and potatoes. After this add browned pieces of pistachios, almonds and raisins. The pasted kernel of a ripe cocoa-nut or its milk may be added now if desired. Add pepper, cumin, turmeric and some red chillies, all powdered, when the boiling is almost complete. Then heat the ghee with broken red chillies, seeds of cardamoms, pieces of cinnamon, entire cloves and cassia leaves. Add this to the khechuri when the smell evolves. Pour in the juice of the ginger just before taking the boiling pot off the fire. Stir continually after adding the spices.
In all the above preparations of khechuri both masur dal and moog-dal may be taken in equal proportions instead of simply moog-dal. Other pulses may be used if desired, but in general they are not used.
Entire grams 1/2 seer, potato 1/2 seer, ghee 1 powa, poppy-seed 1/4 powa, garam-masalla 1/2 tola, pepper 1 tola, cumin 1 tola, coriander 1 tola, some red chillies, a ripe cocoa nut, ginger 1 chhatak, turmeric 1/4 tola, salt 1 tola, a pinch of aniseed, almonds and pistachios if desired.
Keep the grams under water for about 6 hours and then boil them in water till they are quite soft. Take the husks out that come out easily and drain off the water.
Heat the garam-masalla, pepper, cumin and coriander in a pot without ghee or oil for a few minutes and then powder them with turmeric. Similarly heat the poppy-seed and pulverize them. Mix them together.
Brown the pieces of potatoes and those of the kernel of the cocoa-nut in half a powa of ghee or oil and then add the boiled grams. Stir for 5 minutes, add the powdered spices, and stir for 5 minutes more. Then add a little water and salt, and stir. Take down when the water dries up and the mass is quite soft.
Now heat half a powa of ghee ( not oil ) with the aniseed and red chillies. Brown the pieces of almonds and pistachios in it. Then add the boiled mass and stir. Cut the ginger in very small pieces and mix them with the mass before taking down. Eat while warm. Peas and barabati may be used instead of grams.