Khichdi

Khichdi

Masala Khichdi

This is a very good combination with the kadi. It needs to be served very hot with
ghee and roasted papad.


Rice- 1 cup
Moong dal (pytham paruppu)-1/3 cup
Jeera- 1 tsp
Asafetida-½ tsp
Salt- to taste
Turmeric-½ tsp

Wash the rice and dal together. Pressure cook them along with the rest of the
ingredients and 4 cups of water for about 10 whistles

Masala Khichdi

Rice- 1 cup
Moong dal (pytham paruppu)-1/3 cup
Jeera- 1 tsp
Potato (peeled and cubed| into 1 inch pieces) – 1 medium
Onion( peeled and finely chopped) – 1 medium
Garlic( peeled and finely chopped) -1 clove
Salt- to taste
Turmeric-½ tsp
Chilli powder – ¾ teaspoon or according to taste
Oil – 1 and ½ teaspoons

Heat oil in the cooker pan, crackle jeera, add onion, garlic, potato and sauté for 2 minutes add the washed dal, rice and all the spices and salt. Saute for 1 minute add water (3 times the quantity of rice and dal). Close the lid of the pressure cooker and cook for 7-8 whistles till done.

Gujarati kadi

Gujarati kadi( serves 4)

Kadhi

Sour buttermilk- 500 ml
Besan    - 2 table spoons
Jaggery -2 teaspoons
Salt- to taste
Turmeric -½ teaspoon

For the tadka/tempering

Oil -2 teaspoons
Mustard seeds -1 tsp
Jeera -1 tsp
Methi seeds/fenugreek -7-8 grains
Asafetida -1 pinch
Curry leaves -8-10 leaves
Green chilli (finely chopped) -1           
Ginger (finely chopped) - ½ inch piece
Coriander (finely chopped) -2 tablespoons


Blend the besan into the buttermilk till smooth. Add Jaggery, Salt and turmeric to this mixture.

Heat oil; add mustard seeds, fenugreek and then the jeera. After they have popped add curry leaves, green chilli, ginger and coriander and then at last the asafetida. Add this mixture to the buttermilk mixture. Boil this mixture once on a slow gas till it boils over. Check for salt, jaggery and thickness and adjust accordingly. Serve hot with khichdi

Channa dal with capsicum and mushroom

Channa dal with capsicum and mushroom( serves 4)

Channa Dal with Capsicum

Channa Dal with Capsicum

Channa dal (kadalaparuppu) - 1 cup ( approx 100gms)
Ghee- ½ tsp
Turmeric powder- ½ tsp
Salt - to taste
Cloves -3-4
Bay leaf -2


For tadka

Oil -1.5 tbsp
Jeera - 1 teaspoon

Onion    (finely chopped)- 1 big
Tomato (finely chopped)- 1 medium       
Capsicum (finely chopped)    - 2-3
Mushrooms-optional (finely chopped)- 10-12           
Ginger- garlic paste- 1 tsp
Dhaniya powder -2tsp
Chilli powder - to taste
Garam masala (Everest) -one pinch
Coriander leaves (finely chopped)    - for garnish


Pressure cook Channa dal (kadalaparuppu), Ghee, Turmeric powder, Salt, Cloves and Bay leaf with 1 and ½ cups water for one whistle and then keep it on low for eight minutes.                       

Set aside and prepare the  tadka by heating the oil  crackle jeera, add  onion and fry till soft and add tomatoes and cook till soft . Now add the ginger garlic paste, Dhaniya powder and chilli powder. Cook for 1-2 minutes and then add the capsicum and mushroom and lightly sauté for 3-4 minutes till soft. Add the garam masala and add this mixture to the cooked dal and let it boil once till it all blends.   

Note: Please note that the picture of the dal does not have mushrooms as I am allergic to it.

Raw mango salad with onion

Raw mango salad with onion

Raw Mango and Onion salad

Raw mango (peeled and grated) – 1 medium
Onion (peeled and chopped) – 2 medium
Roasted and lightly crushed peanuts – 50 Gms
Salt and chilly powder to taste
Jaggery – 1 and ½ tablespoons
Roasted and crushed jeera - ½ spoon

Mix all ingredients together and serve with roti, subji or even as an accompaniment with corn chips


Note: Use bangloora/totapuri mango to get the right taste.

Alu muttar ( serves 4)

Alu muttar( without onion and garlic) -  serves 4

Aloo Mutter

Potatoes (peeled and cut into ½ inch cubes) – 2 medium
Tomatoes (diced finely) – 3 large
Green peas (shelled) – 200 gms
Ginger (peeled and finely diced) – ½ inch piece
Oil – 2 tablespoons
Asafetida powder – I pinch
Turmeric – ¼ teaspoon
Jeera – ½ teaspoon
Salt and chilly powder to taste
Jaggery – 1and ½ tablespoons
Garam masala – 1 pinch
Coriander (destalked and finely chopped) – a handful
Water – 250 ml

Heat oil in a cooker pan, add jeera and let it sputter before adding the ginger and tomatoes. Cook for about 4-5 minutes and add the chilly powder, turmeric, asafetida and sauté for 2-3 minutes. Add the jaggery, salt, diced potato, green peas and cook for 1 minute. Add the water, coriander and garam masala. Let it all come to a boil and pressure cook it till soft. (About 3-4 whistles depending on your pressure cooker) Open the cooker and check for consistency and adjust accordingly. Serve hot with hot rotis or Phulkas.

Palak Paneer

Palak Paneer

Palak Paneer ( serves 4)

Palak – 2 bunches
Paneer – 100 gms
Onion (finely sliced)- 1 big
Garlic (finely sliced) - 1 clove
Ginger (peeled and finely sliced) – I inch
Coconut Milk/ Fresh cream – 50 gms
Red chilli powder- To taste
Dhaniya powder- 1.5 teaspoons
Salt to taste
Garam masala – 1 pinch
Cinnamon stick – ¼ inch piece
Oil – 2 tablespoons

Blanch the leaves and tender stalks of Palak (spinach) in about 2 tablespoons of water for 4-5 minutes, cool and then blend to a paste. Heat oil (leaving aside 1 teaspoon) add the cinnamon stick to the oil, cook for about 30 seconds and then add ginger, garlic and onion; sauté till onion becomes tender. Add the dhaniya powder and chilly powder to this and cook for about 1 minute and then add the spinach puree. Cook the spinach till the raw smell of spinach is gone; add salt and the coconut milk/ fresh cream. Cook till all the ingredients are blended completely. Add  garam masala and cook for 2 minutes.

In a non stick pan heat 1 teaspoon of oil and toast paneer (cut into ½ inch cubes) till soft and light golden, this does not take more than 1 minute on each side. Add the toasted paneer to the palak gravy and cook for one minute. Serve hot with Phulkas or rotis

Channa Bhatura

Channa Bhatura (serves 4)

Channa Masala with Bhatura

Channa Masala with Bhatura

Channa Masala with Naan

Channa

Kabuli channa:250 gms

Onions: 3 medium

Tomatoes: 2 medium

Ginger: 2 inch piece

Garlic: 2 cloves

Dhaniya powder:2 spoons

Red chilli powder: to taste

Salt: to taste

Garam masala powder: ½ spoon

Coriander leaves (finely chopped):a handful

Oil for cooking: 2 tablespoons

Soak the Kabuli channa (chickpeas) overnight. Drain the water they are soaked in as this helps reduce the flatulence caused by chickpeas. Pressure cook the chickpeas with enough water to submerge the chickpeas generously and salt till tender and not overcooked. (approx.8 whistles)

Blend tomatoes, onions, ginger and garlic in the mixer into a coarse paste. Heat oil in a pan and add the paste. Cook for 15-20m minutes on low heat, stirring constantly. Add the Dhaniya powder and chilli powder and cook for 3 more minutes. Add the cooked channa after draining the water it was cooked in. Fry the masalas and channa together for 2-3 minutes. Now add the water( that the channa was cooked in) and stir the mixture. At this stage remove 15-20 of the cooked channas out of the gravy and mash them thoroughly with the back of a spoon and add this paste to the rest of the channa masala. This will help thicken the gravy and provide a cohesive texture. Cook the channa for about 5-6 more minutes. Finally add the garam masala and stir it in letting it mix well. Garnish with coriander and serve hot with Bhaturas.

Bhatura/ naan (makes 8-10)

Maida: 250gms

Curd: 2 tablespoons

Salt: 1 teaspoon

Sugar: 1and ½ teaspoons

Baking powder: 1 teaspoon

Oil for mixing: 1 teaspoon

Oil for frying

Mix the flour, salt, sugar, baking powder, curd to form a firm dough. If needed add some water to get the right consistency. Rub the oil on top of the dough with your hands. Leave the dough to rise for about 1 hour. Roll out bhaturas (oblong shaped puris) and fry in oil. Serve hot with channa masala and raw onion slices. You can use the same dough to make naans; cook these on the tava without oil like you would cook a phulka/ roti. Apply a little butter while hot to get the butter naan taste.

Hint: In case you find the dough difficult to handle after it has risen, refrigerate it for half hour before using it.