Khichri (kich-ree) is a lightly aromatic mixture of rice and lentils from India and the dish from which the English evolved Kedgeree. Serve it with spiced vegetables.

2 ½ oz. butter

1 onion, finely chopped

1-inch piece fresh root ginger, peeled and finely chopped

1 garlic clove, finely chopped

6 peppercorns

1 bay leaf

8 oz. long-grain rice and

4 oz. yellow moong dhal, washed, soaked together in cold water for

1 hour and drained

1 teaspoon salt

½ teaspoon turmeric

1 pint boiling water fried onion slices

In a large saucepan, melt 1 ½ ounces of the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 4 minutes. Add the ginger, garlic, peppercorns and bay leaf and continue frying for 4 minutes or until the onions are golden brown.

Add the rice, dhal, salt and turmeric. Stir and toss the mixture gently. Reduce the heat to moderately low and continue cooking and stirring gently for 5 minutes.

Pour in the boiling water and stir once. Cover the pan, reduce the heat to low and cook for 15 to 20 minutes, or until the rice and dhal are cooked and the water has been absorbed. With a fork stir in the remaining butter.

Remove the pan from the heat and turn the khichri into a heated serving dish. Scatter the fried onion on top and serve.


A cold, fruit soup, Kholodetz (kaw-lah-dee-yetz) may be made with raspberries, strawberries, gooseberries, or red- and/or blackcurrants. The amount of sugar added varies according to taste and to when the soup is to be served. If it is served as a first course, the amount of sugar may be reduced so that the palate remains fresh; for a dessert it may be made sweeter.

1 lb. berry fruit, hulled and washed

2 eggs, plus

2 yolks

3 tablespoons sugar

10 fl. oz. milk

10 fl. oz. single cream

½ teaspoon vanilla essence

½ teaspoon grated lemon rind

Mash the fruit through a strainer into a medium-sized bowl. Set aside.

In a medium-sized bowl, beat together the eggs, yolks and sugar until the mixture is thick.

In a medium-sized saucepan, scald the milk and cream over moderate heat (bring to just below boiling point). Remove the pan from the heat and gradually pour the milk and cream on to the egg mixture, whisking constantly. Return the custard mixture to the pan and, stirring constantly, cook the custard over moderate heat for 4 minutes or until it thickens. Do not allow the custard to boil as it will curdle.

Remove the pan from the heat and stir in the vanilla essence, lemon rind and fruit puree. Allow the soup to cool. Pour the soup into individual serving dishes and place in the refrigerator to chill for at least 1 hour.

Serve the soup very cold.

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