“Khichdi” a name and dish which resonates with most Indian’s though the preparation style and occasion may span a vast spectrum. Just to give you perspective. You can keep it bland, toss in loads of veggies, spice it up, add dollops of clarified butter (Ghee), use an array of lentils ranging from Arhar to Sabudana and this never-ending list can simply go on!!!

It’s a common dietary suggestion for someone recovering back to good health or one who gets easily disheartened at the sight of old fashioned dal & chawal or most importantly children, yes those vegetarian munchkins who dramatically reject this great source of proteins!!! Believe me, it worked like magic with my fusspot daughter all through her growing up years.

But guys I must make a confession, once home even from the most exotic travels having soaked in splendid food experiences what I truly relish is indulging in freshly cooked homestyle Khidchi!!!

As ubiquitous as this dish maybe, I was brimming with eagerness to share this all-new recipe taught by Chef Vicky Ratnani to a select few recently at Indore! Indeed a delicious way to serve something as traditional by simply baking the combination of Khichdi and Dahi (Greek Style Yogurt), whether to satiate your solo palate or cater to larger groups, this one is always a winner!!!

So friends go ahead and try it out or use your own imagination freely to twist it around & I’m sure you won’t be disappointed!!!

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