Masala Khichdi

Masala Khichdi

Masala Khichdi is a spicy variation of simple Khichdi. The recipe which has been given below is healthy but ultimately Comfort food. Every house wife has their own recipe. Khichdi is just nothing, mix of rice and lentil. Khichdi can be made in different recipes like Masala Khichdi, Vegetable Khichdi which can be a complete meal. Khichdi is usually served with Plain yogurt, Pickle and papad.

COLOUR: Yellow

PORTION: 4 portions

ACCOMPANIMENT: Pickle, Yogurt and Papad

S.NO	INGREDIENTS	QTY	UNIT
1	Boiled Rice	150	Gm
2	Washed Split Moong Dal	150	Gm
3	Ghee	1	Tbsp
4	Potato(Boiled, peeled and cut into small cubes)	1	No
5	French Beans cut in to dices	6	No’s
6	Green Peas	20	gm
7	Turmeric Powder	1/4	Tea spoon
8	Salt	to	taste
FOR MASALA(Spice mix)
9	Ghee	2	Tspn
10	Cumin Seeds(jeera)	1/2	Teaspoon
11	Mustard Seeds(Rai)	1/2	Teaspoon
12	Asafetida(Hing)	a	Pinch
13	Tomatoes(fine chopped)	1	big
14	Green Chilly(Fine chopped	1	big
15	Red Chili Powder	1/2	Teaspoon
16	Salt	To	Taste
17	Ginger(Fine Shredded)	25	gm
18	Coriander leaves	25	gm
19	Garam Masala	1/4	Teaspoon

METHOD:

* Wash both rice and moong dal by changing water 3-4 times. Keep it soaked for at least 15-20 minutes, drain the water. In this way you can reduce your cooking time as well as fuel.

* Close the pressure cooker, seal the exhaust. Cook on high flame. Put in simmer after one pressure whistle. Remove from the gas after one more whistle, which will take approximately 8-10 minutes all total.

* Let the pressure steam went off. Open the pressure cooker, you will get a mix flavor of rice, lentil and ghee…WOW…Mix it well by the help of a ladle.

* Heat ghee a deep pan. As usual I say test the temperature of ghee by adding 1 cumin seed. If it cracks ghee is ready at the temperature.

* Add cumin seeds, mustard seeds and asafetida. As seeds crack add tomatoes, green chili, and ginger.

* Put the range in medium so that tomatoes to cook and get mushy with other ingredients. It might take 6-7 minutes. Simmer the gas.

* Add cooked rice mixture, mix it well. Add chopped coriander and garam masala. Add hot water, season it by adding salt.

* Consistency is very important as it will became little thick after cooling down. So keep the consistency of khichdi like runny dough.

* Serve hot with accompanied with Pickle, yogurt and papad.

Copyright ©fusionindianfood.blogspot.in

Khichdi

KHICHDI

Khichdi is a basic food in India made out of rice and moong dal, by every house wives.

In India, when someone is ill or recovering from illness, then we or Doctor suggest to have Khichdi. From ancient time we are recommended to have dal and rice, which is basically to balance our body according to Ayurveda. The recipe which I am writing is very easy way to make at our home. It can be consumed as a regular diet.  The recipe is without onion and garlic. You can add as per your taste. I must say it is very good diet for small babies as it easy to digest. You can add vegetables which will also again a good diet. I will write about Vegetable Khichdi and Masala Khichdi in my next page. I usually prepare Khichdi in pressure cooker. Rice eaters will love this recipes.

Khichdi is usually served with Plain yogurt, Pickle and papad.

COLOUR: Yellow

PORTION: 4 portions

ACCOMPANIMENT: Pickle, Yogurt and Papad

S.NO	INGREDIENTS	QTY	UNIT
1	Rice(medium grained)	150	Gm
2	Washed Split Moong Dal	150	Gm
3	Ghee(Clarified Butter)	1	Tbsp
4	Asafetida(Hing)	a	Pinch
5	Tomatoes(fine chopped)	1	big
6	Cumin Seeds(jeera)	1/2	Teaspoon
7	Mustard Seeds(Rai)	1/2	Teaspoon
8	Coriander leaves	For	garnish
9	Turmeric Powder	1/4	Tea spoon
10	Salt	to	taste
11	Onion-Fine Chopped(Optional)	1	medium

METHOD:

* Wash both rice and moong dal by changing water 3-4 times. Keep it soaked for at least 15-20 minutes, drain the water. In this way you can reduce your cooking time as well as fuel.

* Close the pressure cooker, seal the exhaust. Cook on high flame. Put in simmer after one pressure whistle. Remove from the gas after one more whistle, which will take approximately 8-10 minutes all total.

* Let the pressure steam went off. Open the pressure cooker, you will get a mix flavor of rice, lentil and ghee…WOW…Mix it well by the help of a ladle, and keep the RICE MIXTURE a side.

* Heat ghee a deep pan. As usual I say test the temperature of ghee by adding 1 cumin seed. If it cracks ghee is ready at the temperature.

* Add cumin seeds, mustard seeds and asafetida. As seeds crack add onion, tomatoes, and ginger.

* Put the range in medium so that tomatoes to cook and get mushy with other ingredients. It might take 6-7 minutes. Simmer the gas.

* Add cooked RICE MIXTURE, mix it well. Add hot water, season it by adding salt.

* Consistency is very important as it will became little thick after cooling down. So keep the consistency of khichdi like runny dough.

* Serve hot with accompanied with Pickle, yogurt and papad.

Copyright ©fusionindianfood.blogspot.in

Paneer Butter Masala

PANEER BUTTER MASALA

Paneer Butter Masala is a very popular and delicious preparation invented in English time. This is also one of the popular recipe like Palak paneer, Kadai paneer, Shahi Paneer etc. I found this recipe a long years back when I started my carrier in Food Industry. I remember once I made it at home for some guests, every one said WOW. It’s very simple and easy to make this creamy and delicious dish. Paneer Butter Masala well served with Indian breads like roti, chapatti, paratha, Naan or any varieties of rice Pulao, jeera rice, vegetable Biryani.

This paneer Butter Masala recipe has Onion, Garlic in it. You can also make Paneer Butter Masala without of it. Choose riped tomatoes to get right color, and use correct quantities of ingredients to get right consistency. Use only Kashmiri Chili Powder which will give you a correct color.

PORTION: 2 portions

ACCOMPANIMENT: Indian breads/ Pulao/ Biryani

S.NO	INGREDIENTS	QTY	UNIT
1	Paneer(Cottage Cheese)	220	gm
2	Oil	1	Tbsp
3	Onion Chopped	3	Medium size
3	Tomatoes Chopped	4	Medium size
4	Cashewnut	40	gm
	Fresh cream	30	ml
5	Coriander Powder	1	Tspn
6	Kashmiri Red Chili Powder	3/4	Tspn
7	Sugar	1/2	Tbsp
	Kasuri Methi	1/2	Tsp
	Ginger Garlic paste	1	Tbsp
7	Butter	1 1/2	Tbsp
8	Bay leaf	1	no
9	Green Cardamom	4	no
10	Cinnamon Stick	1 small	no
11	Salt	to	taste
12	Fresh Coriander split	a	piece

METHOD:

* Heat oil in a pan. Sauté chopped onions till get golden brown in color.

* Add tomatoes, and then salt to make it transparent quickly. Sauté it and cover it to make it soft and mushy.

* Add coriander powder, Kashmiri chili powder and cashew. Sauté it well. For 4-5 minutes in a medium flame. Once oil leaves in the side of the pan, switch of the fire.

* Allow the mixture to cool, blend it with the blender by adding 1 cup of water. Make it a smooth mixture and keep a side.

* Heat butter in a pan, add dry spices, and stir it for 2 minutes in a medium flame.

* Pour blended puree, stir it well. Add ½ cup of water. Cook it well. Add Cottage cheese cubes. Mix it well.

* Add Kasuri methi powder, sugar, garam masala and salt. Mix it well.

* Add fresh cream to it, mix well.

* Pour in a serving bowl. Garnish it with coriander leave and fresh cream.

Copyright ©fusionindianfoodbychefnisikant.blogspot.in