Traditional Khichdi Recipe Rice, Lentils & Mildly Spiced One-Pot Meal

 

(Serves 2–3)

Ingredients:

• ½ cup rice (basmati or short-grain)
• ½ cup yellow moong dal (split yellow lentils)
• 1 tbsp ghee (or oil)
• ½ tsp cumin seeds
• 1 bay leaf (optional)
• 1 small onion, finely chopped (optional)
• 1 green chili, slit (optional)
• ½ inch ginger, grated or finely chopped
• ¼ tsp turmeric powder
• ½ tsp salt, or to taste
• 4 cups water (adjust for desired consistency)

Optional vegetables (chopped small for even cooking):

• ½ carrot
• ½ potato
• Handful of peas
• 4–5 beans
  

  Instructions:

  Rinse and Soak:
  Wash rice and moong dal together 2–3 times until the water runs clear.

  Soak for 15–20 minutes.

  Sauté the base:
  Heat ghee in a pressure cooker or heavy-bottomed pan.

  Add cumin seeds and let them splutter.

  Add bay leaf, ginger, green chili, and onion.

  Sauté for 2–3 minutes until translucent.

  Add veggies (if using):
  Add chopped vegetables and sauté for another 2–3 minutes.
  Add turmeric and salt. Mix well.

  Add rice & dal:
  Drain the soaked rice and dal.

  Add to the pot.

  Mix everything together.

  Add 4 cups water. Stir it.

  Cook:

  • If using a pressure cooker: Cover and cook for 3–4 whistles on medium heat. Let the pressure release naturally.
  • If using a pot: Cover and cook on low-medium heat for 25–30 minutes, stirring occasionally, until soft and mushy.

  Add hot water to loosen if needed.

  Mash lightly for a porridge-like texture.

  Garnish and Serve:
  Drizzle with ghee, and serve hot with pickle, papad, or curd.
  
  
  
  
  
  
  
  

Tips:

• You can adjust the rice-to-dal ratio (1:2 for more protein, 2:1 for a lighter version).
• Use other lentils like toor dal or masoor dal if desired.
• For a Masala Khichdi, add tomatoes, garam Masala, or a dash of red chili powder.

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Koshari (Egyptian Lentil & Rice with Spicy Tomato Sauce)

 

Here's a traditional Egyptian Koshari recipe—a hearty, comforting, and flavorful street food classic made from humble ingredients like rice, lentils, pasta, and chickpeas, topped with crispy onions and a spicy tomato-garlic sauce.

Ingredients

For the base:

• 1 cup rice (short or medium-grain)
• 1 cup brown or green lentils
• 1½ cups elbow macaroni or small pasta
• 1½ cups cooked chickpeas (or canned, rinsed)
• 2 tbsp vegetable oil
• Salt, to taste

For the tomato sauce:

• 2 tbsp vegetable oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 2 cups tomato puree or blended tomatoes
• 2 tbsp white vinegar
• ½ tsp cumin
• ½ tsp crushed red pepper (adjust to taste)
• Salt & black pepper to taste

For the crispy onions:

• 2 large onions, thinly sliced
• ½ cup vegetable oil (for frying)

Optional spicy garlic vinegar sauce (da’ah):

• 4 cloves garlic, minced
• 2 tbsp white vinegar
• ½ tsp ground cumin
• ½ tsp chili flakes
• ½ cup water
• Salt to taste
  

  Instructions

  1. Cook the lentils:

  • Rinse lentils well and place in a pot with water.
  • Boil for about 20–25 minutes until just tender (not mushy).
  • Drain and set aside.

  2. Cook the rice:

  • In a pot, heat 2 tbsp oil, add rinsed rice, and stir for a minute.
  • Add 2 cups water, a pinch of salt, and bring to a boil.
  • Cover and simmer on low for 15 minutes or until cooked.

  3. Boil the pasta:

  • In salted water, cook macaroni until al dente.
  • Drain and set aside.

  4. Prepare the tomato sauce:

  • Heat 2 tbsp oil in a pan, sauté onion until soft.
  • Add garlic and cook until fragrant.
  • Stir in tomato puree, vinegar, cumin, salt, pepper, and chili flakes.
  • Simmer on low for 10–15 minutes until slightly thickened.

  5. Fry the onions:

  • Heat oil in a frying pan.
  • Add the thinly sliced onions and fry until golden brown and crispy.
  • Drain on paper towels.

  6. (Optional) Make da’ah:

  • Heat a little oil, add garlic and sauté briefly.
  • Add vinegar, water, cumin, chili, and salt.
  • Simmer for 2–3 minutes.

  ---

  Assemble the Koshari:

  In each serving bowl:

  1. Layer rice at the bottom.
  2. Add a spoonful of lentils, then macaroni.
  3. Top with chickpeas.
  4. Pour over the tomato sauce.
  5. Add crispy onions on top.
  6. Drizzle with optional da’ah if desired.
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     

Tips:

• You can prep each component ahead of time and assemble when ready to serve.
• The crispy onions are key to the flavor—don’t skip them!
• Add more chili if you like it spicier.

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Traditional recipe of Cypriot dish, Magarına Bulli

 

Chicken Spaghetti

Ingredients

For chicken broth:

•      1 whole chicken (about 1.5-2 kg) or 4-6 chicken thighs/drumsticks
2 large onions, half
2 carrots, about chopped
2 celery stems, about chopped
2-3 bay leaves
salt and pepper to taste

     water (enough to cover the chicken, about 2 litters)

For pasta:

•      500 gram spaghetti or bucatini (long tubular pasta)

•      2-3 tablespoons of olive oil or butter

•      salt for boiling water

For service:

•      200 gram of grated Halloumi cheese (or kefalotyri as an alternative)

•      fresh black pepper

•      Lemon wedges (optional)

Instructions

Prepare the chicken broth:

Place chicken in a large saucepan and cover with water.

Add onions, carrots, celery, bay leaves, salt and pepper.

Bring over medium high heat.

Reduce heat and simmer for about 1-1.5 hours, or until the chicken is tender and easily removed.

Remove chicken and drain the broth by rejecting vegetables.

Adjust the broth aside.

Cook the pasta:

In a large container, bring salted water to boiling.

Add the pasta and cook to the al dente, according to the packaging instructions. Place the pasta with olive oil or butter to prevent the adhesive.

Assemble the dish:

Once the chicken is cool enough to handle, cut the meat into pieces of bite size, rejecting the skin and bones.

Definition the chicken broth and adjust the spice if necessary.

Serve the pasta in cups with chicken.

 

Garnish and serve:

Sprinkle generously with grated Halloumi cheese and freshly ground black pepper. Serve immediately with a lemon wedge for additional tang if you want.

 

You can add a touch of cinnamon to the broth for a traditional Cypriot twist.

To enhance the taste, toast the pasta slightly in the olive oil before boiling. Residues can be stored in the refrigerator and re -establish with extra broth to maintain moisture.

Enjoy this rich and comforting Cypriot classic!

Magarına Bulli combines pasta and chicken with a delicious broth

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Traditional Recipe of Beijing China Peking Duck

 

(Beijing Roast Duck)

 Total Time: 24–48 hours. (includes drying time).

 Cook Time: 60–90 minutes.

 Serves: 4–6.

 Ingredients.

For the Duck:

• 1 whole duck (around 2.5–3 kg / 5–6 lbs)
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon salt
• 2 tablespoons maltose or honey (for glaze)
• 2 tablespoons Chinese rice vinegar
• 4–5 cups boiling water (to blanch the skin)

For the Sauce:

• 1/2 cup hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon sugar (optional, for sweetness)
• 1 teaspoon soy sauce

For Serving:

• Mandarin pancakes or thin flour wrappers
• Julienned scallions
• Julienned cucumber

Instructions.

 Clean and Prepare the Duck

• Clean the duck thoroughly, removing any remaining feathers and excess fat.
• Pat very dry with paper towels.

 Blanch and Dry the Skin

Pour boiling water over the duck (or dunk it briefly) to tighten the skin.

Pat dry again.

Mix vinegar + honey (or maltose) + a bit of water into a glaze.

Brush or pour the glaze all over the duck skin evenly.

Hang or place the duck on a rack in a cool, well-ventilated place (or in the fridge) uncovered for 24–48 hours to air-dry.

The skin should become taut and dry.

 Air-drying is crucial for crispiness.

 

 Roast the Duck

Preheat oven to 425°F (220°C).

Place the duck on a rack over a roasting pan, breast side up.

Roast for 15 minutes, then lower temperature to 350°F (175°C) and continue roasting for 60–70 minutes, basting occasionally.

Flip once halfway through for even cooking.

If skin darkens too quickly, tent with foil.

Skin should be deep golden, crisp, and the meat cooked through (internal temp ~165°F/74°C).

 

 Prepare Pancakes

Simple Dough:

• 2 cups flour + ~3/4 cup boiling water

Knead into soft dough, let rest, roll into thin pancakes, and cook on a dry pan until lightly golden.

 Carve and Serve

Slice off the skin first (for crispy skin lovers).

Then slice the meat thinly.

Serve with pancakes, hoisin sauce, scallions, and cucumbers.

 Spread hoisin on pancake, add duck slices, scallions, cucumber, wrap it and enjoy!

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Traditional recipe of Cambodian Samlor Korkor (Cambodian Vegetable & Meat Stew)

 

Samlor Korkor (also spelled Samlor Kako) is one of Cambodia’s oldest traditional soups, often referred to as the national dish of Cambodia. It’s a hearty vegetable and meat stew, deeply aromatic thanks to kroeung (Cambodian spice paste), with a comforting, earthy flavor. It's healthy, rustic, and full of vegetables, herbs, and sometimes rice.

 Prepare Time: 20 minutes.

 Cook Time: 45–60 minutes.

 Serves: 4–6.

 Ingredients.

 For the Kroeung (Traditional Spice Paste):

• 2 stalks lemongrass (tender inner part only), chopped
• 1 thumb-sized piece galangal, chopped
• 1 thumb-sized piece turmeric (or 1 tsp ground turmeric)
• 4 cloves garlic
• 4 shallots
• 3 kaffir lime leaves (optional)
• 2–3 dried red chilies, soaked (optional)
• 1 tsp salt

 Pound with mortar and pestle for best flavor, or blend into a paste.

 For the Soup:

• 400gram pork, chicken, or fish (cut into bite-size pieces)
• 1 tablespoon oil
• 1 tablespoon prahok (fermented fish paste, optional but traditional)
• 1 tablespoon fish sauce
• 1/2 teaspoon sugar
• 4 cups water or stock

 Common Vegetables (you can adjust based on availability):

• 1 small unripe papaya, julienned or chopped
• 1 eggplant, cubed
• 1 cup long beans, chopped
• 1 cup pumpkin or squash, cubed
• 1 cup green leafy vegetables (like moringa leaves, spinach, or mustard greens)
• Banana blossom, sliced (optional)
• 1/4 cup roasted or uncooked rice (for texture and thickening)
  

 Instructions.

 Prepare the Kroeung.

Pound or blend the kroeung ingredients into a fine paste.

Toast the Rice (Optional but Traditional).

Dry roast uncooked rice in a pan until golden brown.

Pound or blend into a coarse powder — this helps thicken the soup and gives it a nutty flavor.

Sauté the Base.

 

In a large pot, heat oil.

Add the kroeung paste and stir-fry for 2–3 minutes until fragrant.

Add meat or fish, stir to coat with the paste, and cook until lightly browned.

Add Liquids and Simmer

 

Stir in prahok (if using), fish sauce, and sugar.

Add water or stock and bring to a boil.

Simmer for 10–15 minutes until the meat is nearly cooked.

Add Vegetables.

 

Add harder vegetables first (papaya, pumpkin), then softer ones (eggplant, long beans).

Simmer until vegetables are tender (about 15–20 minutes more).

Stir in the roasted rice powder to thicken the soup and simmer for another 5 minutes.

Finish with Greens.

 

Add leafy greens at the end and simmer for a few minutes until just wilted.

Taste and adjust seasoning — add more fish sauce or salt if needed.

 Serve:

Serve hot with steamed jasmine rice.

Traditionally enjoyed as a one-pot meal in rural Cambodian homes.

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