I'm so pleased to read about the origins and original recipes for Khichri. They are indeed very different from the Kedgeree which I made frequently (not necessarily for breakfast) when my daughter was younger and living at home. It provided (as I made it) a cheap one plate fork meal with a balance of carbohydrate (rice), protein (fish), dairy (eggs, milk or cream) and vegetables (onions, peas, parsley). My recipe derives (I think) from the one in The Constance Spry Cookery Book (at least 35 years old). She begins by saying: "Kedgeree is at its best when butter can be freely used, and it should be noted that fish and rice outght to be in equal proportions. The rice should be very well dried, and in consequence becomes particularly abasorbent so that a good deal of butter may be used before the dish become really creamy." blah blah .... She also says that "suitable fish include any white fish, salmon - tinned or fresh, and in particular smoked haddock which is excellent" We preferred the finished dish to be not particularly creamy but with the grains a bit separate - and although I used butter (until I discovered cholesterol), didn't go to the expense or desire of using cream. This is it: 8oz rice - cook, drain and dry off (unless you're doing it all at the last minute!) 8oz flaked cooked smoked fish (no haddock in Australia, usually smoked 'cod' imported from South Africa - I cook it by poaching in a bit of milk with a nob of butter. Reserve the poaching liquid, to use as 'cream') 4oz butter 3 hard boiled eggs - chopped 1 chopped onion A handful of fresh or frozen peas (previously cooked) Chopped parsley Seasoning - mainly pepper (go easy on the salt for your health and because the fish poaching liquid tends to be salty) Melt butter, (with a bit of oil to prevent burning) and cook onion until soft. Add fish, eggs, rice stirring well over the heat to coat with butter and ensure well heated through. The mixture will be a bit dry at this stage, slowly add the poaching liquid and ensure it is fully absorbed. (add more milk or cream if necessary or desired) Season to taste, stir through peas and parsley. Serve & eat. Yummy. Cheers Sylvia > -----Original Message----- > From: india-british-raj-bounces@rootsweb.com > [mailto:india-british-raj-bounces@rootsweb.com] On Behalf Of > ARVIND KOLHATKAR > Sent: Wednesday, July 30, 2008 6:39 AM > To: Raj List > Subject: [INDIA-BRITISH-RAJ] Kedgeree > > Dear List, > > I am happy to see that the Kedgeree, a direct descendent of > the humble Indian Khichdi or Khichri is getting so much noticed! > > The Indian common Khichdi is lentils and rice boiled > together, with some Masala powders and a small 'tadka' on a > cooking oil. It can be eaten as it is cooked but tastes much > better with ghee, milk or Indian curds. Vegetable pulao and > mutton/chicken biryani are some other descendents of it. > > For more info, please see http://en.wikipedia.org/wiki/Khichdi > > Arvind Kolhatkar, Los Angeles, July 29, 2008. > > > > ------------------------------- > To unsubscribe from the list, please send an email to > INDIA-BRITISH-RAJ-request@rootsweb.com with the word > 'unsubscribe' without the quotes in the subject and the body > of the message >