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

Wadi Palak

WADI PALAK

S.NO	INGREDIENTS	QTY	UNIT
1	Spinach	700	gm
2	Red pumpkin	100	ml
3	Brinjal	30	gm
4	Sweet potato	50	ml
5	Radish	150	ml
6	turmeric powder	50	ml
7	Red chilly whole	12	gm
8	Panch phoron	15	gm
9	Mustard oil	5	gm
10	Salt	15	gm
11	Punjabi wadi	100	gm

METHOD:

*Cut the spinach thoroughly and keep aside

*Cut all the vegetable into baton size.

*Deep fry all the vegetable one by one and keep aside.

*Heat Mustard Oil in a Kadai and fry the Punjabi vadi (dried Lentil dumplings) and keep aside.

*Put the Panch Phoron and dried Red Chilies into the Kadai and let them sizzle.

* Add spinach cook it nicely then add all the fried vegetable turmeric powder, red chili powder, sugar and salt and mix well.

*Now add kasundi and fried Bengali vadi into it.

*Served hot with rice