At the age of 12, Aanal Kotak took the challenge of cooking for a family gathering of 50 people when the caterer didn’t show up. Her love for food didn’t stop there. Years later she ran off from her own engagement to give auditions for Rasoi Show, a regional cooking show on Colors Gujarati. Today, she runs a chain of restaurants in Ahmedabad, Surat and Vadodara by the name of ‘The Secret Kitchen’ alongside her most loved restaurant, Aanal Kotak’s Akshada.
Ingredients for Masala Khichdi: ½ cup onion (chopped) | 2½ tbsp oil | 1 tsp cumin seeds | ½ tsp garlic (chopped) | ¼ tsp green chilli (chopped) | ½ cup tomato (chopped) | 1½ cup green moong dal (boiled) | 1 tsp chilli powder | ½ tsp turmeric powder | 1 tsp coriander powder | salt as per taste | 1 cup rice | 1 tsp mustard seeds | 5-7 curry leaves
Ingredients for Gathiya Sabzi: 2 tbsp oil | ½ cup onion (chopped) | ½ cup tomato (chopped) | 1 tsp green chilli (chopped) | 1 tsp garlic (chopped) | ½ tsp garam masala | ½ cup Gathiya | 1 cup curd | 2 tsp coriander leaves (chopped) | salt as per taste
Ingredients for Curd Sauce: 2 tbsp ghee | 1 tsp mustard seeds | 6-8 curry leaves | ¼ tsp turmeric powder
Method for Masala Khichdi:
■ Boil soaked rice until it is almost cooked. Strain and keep it aside.
■ Take a non-stick pan, heat oil, add cumin seeds, green chilli, garlic and onions. Sauté until translucent, add chopped tomato, chilli powder, turmeric powder, coriander powder and cook it for a while.
■ Add boiled dal and bring it to boil. Now add cooked rice to it and allow it to mix well.
■ Pour it in a serving bowl
Method for Gathiya Sabzi:
■ Take a non-stick pan, add oil and heat it on medium flame.
■ Add garlic, onion, green chilli and sauté on medium flame. Now, add chilli powder, coriander powder, garam masala and salt as per taste; stir continuously.
■ Add Gathiya, beaten curd, water and mix well.
Method for Curd Sauce:
■ Take another pan, add ghee and heat it on medium flame. Add mustard seeds, when they start crackling, adds curry leaves.
■ Now, add beaten curd and a pinch of turmeric powder. Add some hot water, enough to set the right consistency. Add coriander leaves.
Plating:
■ Heat a sizzler plate. Place it on its wooden tray.
■ Put masala Khichdi on one side and Gathiya sabzi on another side.
■ Now, pour curd sauce over it.
■ Top it up with some ghee, coriander leaves and spicy sev