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Edible Cookie Dough Recipe

🍪 Edible Cookie Dough Recipe – A Safe-to-Eat Treat for Cookie Lovers If you’ve ever found yourself sneaking spoonfuls of raw cookie dough while baking, you’re not alone. The irresistible combination of butter, sugar, and chocolate chips is enough to tempt even the most disciplined baker. But here’s the catch: traditional cookie dough isn’t safe to eat because it contains raw eggs and untreated flour, both of which can cause foodborne illnesses. That’s where edible cookie dough comes in—a safe, no-bake version that gives you all the joy of eating cookie dough without the risks. In this post, we’ll dive into what makes edible cookie dough different, how to make it step by step, variations you can try, and tips to store it properly. Whether you’re whipping it up for movie night, a quick sweet fix, or as a fun treat for kids, this recipe will quickly become a favorite in your home. Why Edible Cookie Dough? For decades, cookie dough lovers had to settle for small bites snuck before baking....
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Khuri and Kitchri

 




“Comfort in a Bowl: The Heartwarming Essence of Khuri and Kitchri”

When it comes to soul-soothing meals, few dishes can rival the humble charm of Khuri and Kitchri. This beloved combination brings together two comforting elements: a tangy, spiced yogurt-based curry (Khuri) and soft, fragrant rice with lentils (Kitchri). Together, they create a dish that is as nourishing as it is nostalgic.

In many homes, Khuri and Kitchri are more than just food — they’re a warm embrace on a rainy day, a gentle pick-me-up when you’re feeling low, and a timeless reminder of tradition. It’s the kind of meal that satisfies hunger while also filling the heart with comfort.

Recipe

Homemade Khuri and Kitchri

INGREDIENTS:

For the Kitchri (Rice & Lentils):

  • 1 cup Rice

  • ½ cup Moong Dal (split yellow lentils)

  • 1 tsp Salt

  • ½ tsp Turmeric

  • 2–3 cups Water

For the Khuri (Yogurt Curry):

  • 2 cups Plain Yogurt

  • 3 tbsp Gram Flour (Besan)

  • ½ tsp Turmeric

  • 1 tsp Red Chili Powder

  • 1 tsp Cumin Seeds

  • 2 Green Chilies, slit

  • 1 sprig Curry Leaves

  • 2 tbsp Oil

  • Salt to taste

  • 4 cups Water

Optional Garnish:

  • Fresh Coriander Leaves

  • Fried Onions

METHOD:

Kitchri:

  1. Wash rice and lentils thoroughly.

  2. Add them to a pot with salt, turmeric, and water.

  3. Cook on medium heat until soft and mushy. Add more water if needed for a porridge-like texture.

Khuri:

  1. Whisk yogurt with gram flour until smooth. Add turmeric, red chili powder, salt, and water.

  2. In a pot, heat oil and add cumin seeds, curry leaves, and green chilies.

  3. Slowly pour in the yogurt mixture, stirring constantly to prevent curdling.

  4. Simmer gently for 20–25 minutes until slightly thickened and aromatic.

Serving:
Serve the warm Kitchri with a generous ladle of Khuri. Garnish with fresh coriander or fried onions for extra flavor.

Nutritional Information (Approx. per serving)

  • Calories: 250–300

  • Protein: 8–10 grams

  • Fat: 7–9 grams

  • Carbohydrates: 40–45 grams

  • Fiber: 3–4 grams

These values may vary depending on the ingredients used, but Khuri and Kitchri are generally a light, nourishing, and wholesome meal.

Variations

  1. Vegetable Kitchri – Add peas, carrots, or spinach to the rice for extra nutrition.

  2. Garlic Tadka Khuri – Fry garlic cloves in ghee and drizzle over the Khuri before serving.

  3. Thicker Khuri – Use less water for a thicker, creamier version.

  4. Spicy Kick – Add extra green chilies or red chili flakes for those who love heat.

  5. Moong Kitchri with Ghee – Serve the Kitchri with a drizzle of melted ghee for richness.

Tips for Success

  1. Constant Stirring for Khuri – Prevent curdling by stirring the yogurt mixture continuously when it first heats.

  2. Soft Texture for Kitchri – Cook until the rice and lentils break down into a creamy consistency.

  3. Right Balance – Adjust salt and spice to your taste — the beauty of this dish is its adaptability.

  4. Fresh Yogurt Matters – Use fresh yogurt for the best tangy flavor.

  5. Best Served Warm – Khuri and Kitchri taste best when enjoyed hot and fresh.

Closing Thoughts

Khuri and Kitchri are more than just a meal — they are comfort, tradition, and nourishment in every spoonful. The creamy tang of the Khuri beautifully balances the soft, subtle flavors of the Kitchri, making it a timeless dish that never goes out of style.

Whether you’re serving it for a simple family dinner or preparing it to soothe the soul on a rainy day, this pairing is always a reminder of home. Share it with loved ones, and you’ll find that the joy of Khuri and Kitchri lies not just in its taste, but in the memories and comfort it creates.

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