Hyderabadi Khichdi, Khatta, Keema is a classic breakfast dish from my home town, Hyderabad (India). It is quite common to see many local restaurants serving this delicacy during the breakfast in Hyderabad.
1. Khichdi:
Khichdi is usually prepared with the delicious Basmati rice along with the masoor dal and Indian spices.
Interesting Fact on Basmati Rice:
Many people don’t know that the word “Basmati” is protected through the Geographical Indication Protection under the Agriculture category in India, which means, only a handful number of producers from the states of Punjab, Haryana, Himachal Pradersh, Delhi, Uttarkhand, Uttar Pradesh and Jammu and Kashmir have the right to produce Basmati rice and sell it for commercial benefits. The Geographical Indication number for Basmati is 145 (This {REDACTED} will give you an idea on what other protects are protected under GI). India is the largest producer and exporter of Basmati rice (~65% of the total sale globally).
Nutritional Value of Khichdi:
Calories in one cup of cooked khichdi: 175
Protein: 6.1 grams
Total Fat: 1.8 grams
Total Carbohydrate: 34.2 grams
Dietary Fiber: 4.7 grams
Calcium: 4% Daily Average Value
Iron: 13% Daily Average Value
2. Kheema:
Indian ground beef is the main ingredient for preparing this delicous gravy, the ground beef is cooked in the refined oil along with the sliced onion, Garlic-Ginger paste, Indian spices, Garam Masala and chopped methi leaves (Fenugreek leaf).
Nutritional Value of Beef Kheema:
Calories/serving: 374
Protein: 24 grams
Total Fat: 20 grams (Saturated: 7.3 grams)
Potassium: 741 mg
Total Carbohydrate: 24.2 grams
Iron: 17% Daily Average Value
3. Khatta
My wife prepare this recipe in a different style which is quite different when compare to the traditional style prepared in the local restaurants. She uses full fat yogurt and add red chilli powder to it along with turmeric powder, Ginger-Garlic paste and salt. She later adds coriander leaves as toppings. In a separate frying pan, she prepares the Tadka (Tempering with oil) and adds pinch of Zeera (Cumin seeds). Later, she adds Tadka to the earlier prepared yogurt mixture.
