The sehri spread

Talking about Ramazan food, all one can think about are the typical iftaar delicacies, namely the biryani and kebabs. But celebrity chef Ranveer Brar has churned out the traditional distant cousin of biryani —the kheema khichdi with khatta — a sehri meal typical in Hyderabad.

“The kheema, khichdi aur khatta is a combination eaten together. You take khichdi, put keema on the top and a bit of khatta, mix everything together it will give you a blast of flavours. This is a perfect combination of plant protein,” says the chef.

However, the chef has some easy to make dishes that one can whip out with simple ingredients available at home. “Instant date palm and chocolate peda. Make a quick paste of dates, add a little bit of condensed milk, cocoa powder, biscuit crumbs (preferably digestive biscuits) and make a dough. Then just roll them into small pedas, it is instant energy and good to taste,” shares the chef.

For those wanting some savouries, chef shares easy-to-make tikkis using the leftover daal and oats. “To the leftover daal, add lots of oats and microwave it till it thickens up. If you wish, add coriander, onions and chopped chilies. Mix well; make small tikkis and then shallow or deep fry. So approximately 50gms of oats and 30-40ml of daal will give two-three tikkis,” he adds.

Zarda

Ingredients

For Kheema
2 tbsp oil
1 tbsp ginger garlic and chilli paste
2 medium onions chopped
1 kg mutton, minced
1 tbsp red chilli powder
1 tbsp coriander-cumin powder
1 tbsp garam masala
Salt to taste
Fresh coriander leaves

For Khichdi
2 tbsp ghee
1 tsp cumin seeds
1 tsp black peppercorns
1 small onion, diced
2 tbsp ginger garlic paste
Salt to taste
1 cup soaked short grain rice  
¼ cup soaked yellow lentil/moong dal

For Khatta
2 cups tamarind water
1 tbsp gheeoil
½ tsp cumin seeds
1 tsp mustard seeds
2 dry red chillies
1 medium onion, sliced  

For Til Mint Chutney
2 tbsp sesame seeds
4-6 garlic cloves
A couple of mint leaves 2

Method:

Add kesar to a pot with boiling water.  Using boiling method, cook the rice half done. Drain off the excess water and keep aside.  Heat ghee in another pot, add cardamom pods and cloves to it. Saute for a minute. Add in 2-3 ladles of half cooked rice and mix.  Now add 1 ladle of sugar and spread it on top of the rice.  Cover this with another layer of rice. Repeat the same for the rest of the rice by making alternative layers of rice and sugar. Do not mix it. Cover with a lid and cook on medium flame for 7-8 minutes. Remove the lid. When sugar crystals start to melt, gently give it a stir and cover again. Meanwhile in a pan, add ghee and roast the chopped dryfruits. Remove and keep aside. Once the sugar melts completely, add in roasted nuts and mawa. Give it a stir and cook for another 5-6 minutes without covering. Turn off the flame and serve hot.

Kheema, Khichdi Aur Khatta

Ingredients

For Kheema
2 tbsp oil
1 tbsp ginger garlic and chilli paste
2 medium onions chopped
1 kg mutton, minced
1 tbsp red chilli powder
1 tbsp coriander-cumin powder
1 tbsp garam masala
Salt to taste
Fresh coriander leaves

For Khichdi
2 tbsp ghee
1 tsp cumin seeds
1 tsp black peppercorns
1 small onion, diced
2 tbsp ginger garlic paste
Salt to taste
1 cup soaked short grain rice  
¼ cup soaked yellow lentil/moong dal

For Khatta
2 cups tamarind water
1 tbsp gheeoil
½ tsp cumin seeds
1 tsp mustard seeds
2 dry red chillies
1 medium onion, sliced  

For Til Mint Chutney
2 tbsp sesame seeds
4-6 garlic cloves
A couple of mint leaves

Method:

For Kheema

Heat oil in a pan, add chopped onions and sauté till golden brown.
Add ginger garlic paste and saute for 2-3 minutes.
Add red chilli powder, coriander-cumin powder, half of the garam masala, salt and mix well.
Add the minced mutton, mix well and cook for 30-35 minutes.
Add the remaining garam masala and cook for 1-2 minute.
Add coriander leaves and mix well.

For Khichdi

Heat ghee in a cooker, add cumin seeds and black pepper corns, saute till fragrant.
Add onions and saute till translucent. Add ginger garlic paste and saute till fragrant.
Add the rice, mix well and saute for 2 minutes.
Add the dal and saute for 2-3 minutes.
Add some water and salt, cover and pressure cook for 10-12 minutes.

For Khatta

Heat oil in a pan, add cumin seeds, mustard seeds and dry red chillies. Allow to splutter and saute till fragrant.
Add this tempering to the tamarind water along with onion and mix well.

For Til Mint Chutney

Dry roast sesame seeds for 2-3 minutes.
Add them to the blender jar along with garlic cloves and mint leaves. Add a little bit of water and blend to a smooth fine paste.