Like most Bengali kids, I grew up wolfing down bowls of kitchuri. I didn’t really care about the wonderful vitamins and protein involved, just those delicious toasty grains – I find the smell of this cooking so very comforting and these days it makes a terrific packed lunch for my toddler. So when pink lining approached me for a toddler friendly recipe, this was the first thing that sprang to mind.
3 mushroom, quartered (about 25g)
1/2 courgette cut into thick chunks
150g natural yoghurt
1 tsp. cumin powder
1 clove garlic, crushed
a sprinkle of salt
3 tsp. tomato puree
a couple of handfuls of frozen peas
1 tsp. cumin seeds
1 tbsp. ghee
400ml vegetable stock
1 tbsp. coriander finely chopped
thread paneer, mushrooms, pepper and courgette onto skewers before marinating in the yoghurt mixture.
While that’s marinating, make the rice. Heat the ghee and add the cumin & mustard seeds
Once they crackle, stir in the rice and lentils making sure everything’s well coated.
Add the stock and simmer for about 30 minutes on a low heat or until the rice and lentils are both very very tender. Stir and add more stock if necessary.
Turn off the heat, stir in the frozen peas and leave to stand with a lid on for 5-6 minutes until the peas are cooked through.Stir through the coriander.
Heat a griddle or frying pan and add the olive oil. Fry the paneer skewers for about 5 minutes on each side until nice and golden brown all over.
Place the paneer skewers over the rice and garnish with halved cherry tomatoes.