खिचड़ी WINS THE TOSS


Finally today all the labourers and the painters departed from the house in peace after making me poorer by a big sum of money. But to be honest they justified their charges by doing the best I could dream of about my dwelling unit. It's my ' Downing Street' , it's my ' White House' , it's my 'Race Course Road'. Oh, Trust me, it's my Heaven on Earth.
Anyway let me come down to the Buisness. All this while, while these guys were there in the house, my better half carried forward the previous days left overs, making a small quantity each time, but that small quantity also got accumulated, every ones appetite had come down because the house was little better than a mess. 
Anyway today there was a different look on everyone's face. But at 7 PM the food a d civil supplies minister announced that food would have to be imported as she was too tired to cook. I had little or no options. I would look at myself and at the empty coffers which the painters had left behind in my DOWNING STREET, WHITE HOUSE, OR RACE COURSE ROAD. 
Seeing my silence the Food and Civil Supplies Minister understood the scenario, and said why not make BONG KHICHDI ? I jumped out of joy. It was like hitting two birds with no shots. For those friends who might not be so enlightened about the christening of BONG KHICHDI, let me tell them it's a variety of KHICHDI made with rice and masoor daal, generally made by bengaalies, atleast I was introduced to it with these words, of course by a non Bengali friend who lived in Delhi. Ingredients are, rice 250 grams, masoor daal 125 grams, 2 cloves, 4 black pepper corns, one small onion chopped fine vertically, 1 bay leaf, salt to taste. 
Method:-
Wash and soak rice and daal for 15 minutes. Put two tea spoons of oil in pan and add chopped onions, let them fry till golden brown, while the onions are being fried add the bay leaf, cloves and pepper corns. When the onions are done, drain the water from rice and daal and add them into the pan in which onions are being sautéed. Stir them for a minute or so, then add 750 ml of water, and cover the pan and let them be on the burner on slow fire. After about 10 minutes when the water is evaporated, just turn the rice upside down. And let it be on simmer for another 2 minutes. And your BONG KHICHDI is ready. But before eating it remember this line. It will add a punch in your KHICHDI, whether BONG or any other variety.
खिचड़ी तेरे चार यार,
पापड़, चटनी,दही और आचार ।

Hi,
Greetings from Jodhpur. Since Sharad Poornima, it's said to be that there is a nip in the air. Pretty true. Do you know guys that there is a tradition in jodhpur, that on the night of Sharad Poornima people make rich खीर and खाजा । Keep it on roof tops or terraces, cover it with net. Let it be there whole night under the moonlight,and it is eaten the next morning with खाजा । खाजाs are a slimmer version of punjabi matthi, but fried in desi ghee. 
It is generally believed that on this night it's अमृत वर्षा  from the heavens. Having tasted that rich खीर one will be immortal. राजस्थान में सच्चाई  ये है कि खाने के बहाने ढूँढे जाते हैं ।
Tomorrow I will talk about Non-Veg food. 
Cheers.

It is very aptly said that a man relishes the food he has eaten,prepared the way his mother had done it,and he also wishes that his better half cooks in the same way. Its also said that the route to reach a man's heart goes from his mouth.But all said and done whether we are health concious or we are foodies, food does play a very important part in our lives. The punch line of Rajasthan Tourism is also "PADHAARO MAHAARE DES ", which literally means welcome to my land. When one extends his hospitality with such open arms that means hospitality in all senses of the term. And if someone like me is writing this blog, it means not all readers would give me a privelege to be their host, but I can be their blog guide as to where to eat what, while they are in this beautiful suncity Jodhpur.
So dear readers I am waiting for your queries regarding eating joints and any other information about Jodhpur.
Cheers.