Dinner with Rukmini
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You Say Kedgeree, I Say Kitchri
Introduction
Kitchri, the Indian staple which turned into the Anglo-Indian dish kedgeree in Kolkata, is classic monsoon-season food. As my mother explains, if you have nothing else in the house and can’t go out for fresh ingredients, you’ll always have rice, lentils, potatoes and an onion for this easy, one-pot dish. I like to add in smoked mackerel and a luxurious but quick chilli ginger butter with peas.
Ingredients
butter or ghee | |
onion, thinly sliced | |
ginger, grated | |
basmati rice, rinsed | |
red lentils, rinsed | |
potatoes, peeled and cut into 1cm cubes | |
vegetable stock | |
medium free-range eggs | |
smoked mackerel, flaked | |
Storecupboard: | |
bay leaf | |
cumin seeds | |
ground cumin | |
ground turmeric | |
neutral or olive oil | |
sea salt flakes | |
For the peas: | |
butter or ghee | |
ginger, peeled and finely chopped | |
chilli flakes | |
frozen peas, defrosted |
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