DELHI TEHRI WITH KANJI 

A classic from the Awadhi cuisine, this combination of rice, vegetables and fragrant spices makes it another wholesome one-pot meal that’s perfect for winters. Here, its paired with the kanji, a perfect homemade probiotic dish that adds an extra nutrition and energy boost for the colder climates. 

Preparation time: 30 minutes (Serves 2) 

For Kanji 

Ingredients:

•       2 tbsp mustard powder

•       2 tsp red chilli powder

•       4 black carrots

•       1 big beetroot

•       4 cups water

•       1 tsp black salt

 

Preparation:

•       Cut long strips of beetroot and carrots

•       In a sterilised glass jar of 4 ltrs, add water, mustard,

salt, chilli powder and veggies

•       Cover with a muslin cloth and leave it in the sun for 4 days

•       Stir with a wooden spoon everyday

•       After fermentation, it is ready to drink

•       Store in a cool place 

For Tehri 

Ingredients:

•       1 cup long grain rice

•       4 green chillies (slit)

•       5 tbsp ghee

•       1 tbsp cumin

•       1 tbsp red chilli powder

•       4 cardamom green

•       1 tsp rose syrup

•       2 black cardamom

•       1 tsp turmeric

•       2 tbsp pine water

•       ½ cup yoghurt

•       2 tbsp coriander roots (chopped)

•       Assorted diced vegetables

Salt as required 

Preparation:

•       Soak rice in water for 15 minutes

•       Heat ghee

•       Add chillies and cardamom

•       Add the veggies, rice and stir till the grain is coated

•       Add double the amount of water

•       Add the seasoning, flavours and coriander roots

•       Add water and yoghurt

•       Let it simmer for 15 minutes on slow heat

•       Stir and let the extra steam pass

•       The rice is laced with little gravy

•       Serve hot