Warm and nutritious Khichdi from Monday to Sunday
Fada Ni Khichdi
One of the most popular recipes is Fadanikhichdi. Shital Kakad said: “Fada (dalia) ni khichdi is a traditional Gujarat recipe and one of the oldest one-pot meals we have. Healthy, nutritious and delicious. It’s Ryokuto (yellow lens). Consists of beans), vegetables and daily masala-cooked fada or bulgur wheat. Combined with chaas and gujarat kadi, it is one of the most soulful food combos we can have. ” Her recipe …
material
- Fada (Darya or Bulgur Wheat)-2 cups
- Mungdal – ¾ cup
- Onion – 1, finely chopped
- Tomato (optional) -1, finely chopped
- Finely chopped mixed vegetables (carrots, green beans, peas, potatoes)-2 cups
- Ginger and garlic paste-2 tbsp each
- Dried red pepper-2
- Curry leaves – 8-10
- Mustard seeds-1 teaspoon
- Cumin seed-1 tsp
- Bay leaves-3
- Turmeric powder-1/2 teaspoon
- Dhania zeera powder –
- Red pepper powder-2tsp
- Garam masala-1 tsp
- Ghee-3 tbsp
- Awe-Pinch
- Water-3-4 cups
- Salt-taste
Method
Soak Fada and mung bean for about 20 minutes. Heat the ghee in the pan. Add mustard seeds, cumin seeds, dried red pepper, curry leaves, laurel leaves, ginger and garlic paste. Fry everything well. Add finely chopped onions and stir until golden. Add all spices and fry for 1 minute. Add chopped vegetables and salt. Stir until well mixed. Add soaked and drained Fada and Mungdal. Fry well 5-7 times until fragrant and fragrant. Add water and cook until complete. Alternatively, you can cook the khichdi in a pressure cooker with two whistles. Sprinkle with ghee and add coriander leaves before serving.
Bisibele Bhath
Another dish that is perfect for the rain is bisibelebhath. Nisha Shetty said: “This healthy and traditional dish in Karnataka is perfect for the very warm and cool season. All families usually make their own spice mix for it, but you do it in a ready-made version. You can also enjoy it with writers and potato chips. ”
material
- Rice – ½ cup
- Talldal – 120 g
- Oil – 1½tsps
- Peanuts – a few
- Haldi – ½ teaspoon
- Onion – 1, small, diced
- Potatoes – 1, chopped
- Carrots and beans, chopped – 1 cup
- French Beans – Cut into some chopped inches
- Jaggery – ½ tbsp
- Tamarind paste – 1 tbsp
- Bisibele Spice Mix – 2 tsbp
- Salt-taste
Method
Cook rice and dull separately in a pressure cooker. Take the kadai, heat the oil and add the onions to it. Add chopped vegetables and salt. Fry this. Then add bisiber bath powder containing peanuts, haldi, tamarind paste and jaggery. Mix this well and cook for 5 minutes. Add rice and dull to this and mix with water a little more to loosen the stickiness. When finished, give dried red pepper, curry tree, and curry leaf tacker. Please enjoy it hot.
Chanadaru Kitchury
Another flavorful recipe is from Punjab. Inderpreet Nagpal shares more about it. She states: “Chanadal Khichdi is a simple and traditional variant of Punjabi Khichdi. It is made from just a handful of ingredients such as basmati rice, chanadal and some spices. It is lightly steamed so that rice grains and chanadal are It separates and gives the khichdi a pilaf-like texture. The rice and dal go very well. With no other overwhelming spices, the flavor and taste of the chanadaru nuts is very well communicated in the recipe. This is a specialty of this dish, a family recipe I learned from my mother. ”
She added, “This is a must-see dish prepared as a good omen for special celebrations and festive occasions. We Punjab call it Shagna di Khichdi, and at every Punjab wedding, Daughter-in-law (Dori) returns home. Everyone gives the bride and groom a card and white butter for this khichdi. Traditionally, during the wedding, the bride and groom can’t eat much, so who The groom offers a simple and comfortable dish with a lot of love. ”
material
- Chanadal, soaked-½ cup
- Rice-1 cup
- Ghee-1 tbsp
- salt
- Water-1½ cup
- Cumin seeds – ¼ tsp
Method
Rinse Chanadal with water and soak for 2 hours. Wash the rice (do not soak it). Put the ghee in the rice cooker, add the cumin seeds, and when you hear a crackling sound, soak the chanadal, rice and a glass of water and close the lid. Make a pressure cooker over high heat, ring the whistle once, and then turn off the power. When the pressure is released, open it and make sure the dull and rice are not muddy or sticky. Serve with tofu and white butter.
Dhungari Lassan-wali dal khichdi
Enjoy a comfortable meal with rice and mung bean (green beans) made with plenty of curry leaves smoked with gee, chili, coal and garlic by Reetu Uday Kugaji. She shares the following recipe.
material
- Basmati rice – ¼ cup
- Mung (split green gram), no skin – ¼ cup
- Ghee (clarified butter) – ½ tbsp
- Cinnamon-1 inch piece
- Cloves-2 pieces
- Peppercorn – 04
- Cumin seed – 1/2 teaspoon.
- Onion, thinly sliced-1 no.
- Green pepper, slit-1
- Turmeric powder-1/2 teaspoon
- Salt-taste
- Water-2 cups
- Garlic, chopped-4 cloves
For tempering
Ghee – 1/2 tbsp
Thinly sliced garlic-4 pieces
Bolian pepper-2
Curry leaf-1 twig
For danger
Live coal – 2, small
Desiggy-½ teaspoon
Garlic, peeled-1 cloves
Method
Pick the rice, wash it and soak the mung bean in plenty of water for 20 minutes separately. In a pressure cooker, Heat Deciggy crackles with the addition of cloves, cinnamon, peppercorn and cumin seeds. Add sliced onions, cut green peppers and fry until the onions are light brown. Add drained rice and dull to this. Add turmeric powder, salt and water. Cook until the rice and dull are tender. In other words, the whistle will ring once over high heat. Add water only when needed.
Heat the decigi in a non-stick pan and add curry leaves, sliced garlic and boria chili. Pour the temper into the cooked khichdi. Place a steel bowl on top of the khichdi and place live coal with decigi and garlic. Close the lid to prevent smoke from escaping. Warm with tofu or raita, green coriander mint and yogurt chutney.
Warm up Rajasthan, style!
The monsoon is the best khichdi season, and Khandani Rajdhani’s corporate chef Maharaj Bhawar Singh shares two delicious and healthy recipes, Hariyali Matki Khichdi and Jowari Khichdi.
Hariyali Matki Khichdi
material
- Rice-1 cup
- Matoki-1 cup
- Onion – 1, finely chopped
- Spinach-1 cup, roughly chopped
- Pudina (mint leaves), roughly chopped – ½ cup
- Puree Parak (spinach)-½ cup
- Garam masala powder – 1/2 teaspoon
- Zeera – 1 teaspoon
- Peppercorn-1 teaspoon
- Awei (hinge)-1 teaspoon
- Ghee-4 tbsp
- Garlic – 7-8
- Salt, taste
Method
Soak Matsuki (moth bean) overnight and drain well. Soak the rice 20 minutes before cooking. Ghee softens the seeds of kadai and cumin and twists (Awei). Add chopped onions, garlic and saute. Add the soaked Matsuki and rice and mix well. Then add 5 cups of water and cook over medium to high heat. Add black pepper powder and garam masala, chopped parak leaves, parak, green pepper and green onions and simmer for 2 minutes. Add chopped pudina. Ghee soften the finely chopped garlic and place it on top of the khichdi. Serve warm with Rajasthanikadhi and roasted papad.
Jowari khichdi
material
- Jowaridaria-200g
- Ghee-2 tbsp
- Zeera-½ tbsp
- Cloves-¼ tbsp
- Hinge-¼ tsp
- Haldi-¼ tbsp
- Red pepper powder – 1 tbsp
- Curry leaves – 1 g
- Tejipatta
- Green pepper, chopped-¼ tbsp
- Onion-100g, chopped
- Boiled potatoes, cube-100 g
- Tomatoes, chopped-100 g
- Salt-taste
Method
Boil the Jowaridaria and set it aside. Temper ghee spices on medium heat with cloves, jealousy, onions, tejipatta, hinges and curry leaves. Add the onions and sauté, and add the boiled potato cubes and chopped tomatoes. Add powered spices using chopped green chilies and cook over medium heat. Next, add Jowaridaria and mix well.
Bhagalpuri Katarni Rice Khichdi and Chokha
Rachna Prasad said: “This bihari style khichdi is easy to digest and contains lentils that contain water and amino acids. It boosts our immunity.” She shares a way to do it below.
material
- Catalni rice-3 / 4 cup
- Split Green Gram or Mung Bean Mung Bean – ¼ Cup
- Peeled Split Bengal Gram (Chanadal) – ¼ Cup
- Toor dal (arhar dal) – ¼ cup
- Yellow mung bean-2 tbsp
- Masordal-2 tbsp
- Finely chopped onions – 1, medium size
- Garlic – 2, finely chopped
- Green pepper – 2, finely chopped
- Cumin seed – 1 teaspoon
- Clove-3
- Bay leaves 2
- 1 teaspoon turmeric powder
- Awei’s pinch
- Cowgie 3tbsp
- Salt to taste
- 6 cups of water
For Choka
Boiled potatoes-4
Kashmir All Red Pepper-2
Mustard oil-1 teaspoon
Salt-taste
Method
Soak catalni rice for 5 minutes. Clean Chanadal for 15 minutes and bring to a boil. Combine rice and 5 lentils and wash well. Remove and leave for a few minutes. Heat the ghee in a pressure cooker and add cloves, bay leaves, cumin seeds and wei. Add chopped green pepper and cook when the aroma of spices begins to escape.
Add drained rice and lentils and stir. Add powdered turmeric and coriander with 6 cups of water.Add salt as needed
Cook 3 or 4 whistles in a pressure cooker. When you’re done, open the rice cooker, add the brown onion tacker, add to the khichdi and stir.
Choka’s method
Grind boiled potatoes, add salt and mustard oil to taste, burn the whole pepper on fire and crush with a mixture. All ingredients must be perfectly combined. Add a drop of chocolate and ghee to the hot kitchenie. Serve with Papad, Curd and Achar.
The best tacker for Khichdi?
Heat the turmeric and ghee with a small ghee with the bilaster or fried onion. Add this above.
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