Masala Moong Khichadi

Ingredients

1  cup chawal
1 cup chilke wali moong ki dal
1 tsp haldi
1 tsp lal mirch
1 tsp dhaniya powder
2 Florets gobhi made into small pieces
1 alu diced
1 tomato chopped
Handful of fresh matar
1/2 inch adrak grated or finely chopped
1 Table spoon of oil
1/2 tsp rai
Pinch of hing
Salt to taste
Finely chopped hara dhaniya for garnishing

Process

Wash rice and dal
Keep soaked for 1/2 an hour
In a cooker boil 3 cups of water and bring to boil
Add rice,dal, pinch of haldi, adrak and salt
Pressure cook to get soft khichadi
Heat oil in a kadahi and add rai, hing and allow the rai to splutter
Add alu, gobhi, tamater,matar, haldi, lal mirch, dhania powder and salt
Pour little hot water, cover and cook till the veggies are done
To the khichadi add the cooked veggies and mix well
Add little hot water to get the required consisitency of khichadi
It tastes nice when it is of a little flowing consistency
Garnish with hara dhaniya
Serve hot with ghee, kadhi, nimbu ka achar, dahi, papad .

 

 

Bengali Khichadi

Ingredients

1 cup chawal
1 cup dhuli moong dal
1table spoon oil
1 Table spoon panchforan
1 khadi lal mirch
1/2 inch piece of tej patta
1/2 tsp haldi
1 Aloo peeled and chopped
2 florets of gobhi washed and chopped
1 tomato chopped
2 hari mirch slit
1 onion chopped longitudinally
Handful of hari matar
Salt to taste

Process

Wash chawal and dal and keep aside for 20 mins
Heat oil in a cooker and add panchforan, lal mirch, tej patta and allow it to splutter.
Add aloo, pyaj, gobi, tamater, matar, hari mirch, haldi, salt and dal-chawal .
Mix well and add hot water
Pressure cook till it is soft
Add hot water if required to get the right consistency
Serve hot with dahi, papad, achar

 

Bharwa Hari Mirch

Ingredients

4 Moti hari mirch
2 boiled aloo (peeled and mashed)
1tsp kachori masala
2Tsp finely chopped hara dhaniya
1 hari mirch finely chopped
Pinch of hing
2 tsp oil
Salt to taste

Process

Slit the mirchi and de seed
In a bowl mix aloo, kachori masala, hara dhaniya, hari mirch and salt
Stuff it in the mirch
Heat oil in a pan and add hing
Add the stuffed mirch and toss
Cover and cook
Intermittently toss it so that the mirch is evenly cooked on all sides
Serve as an accompaniment in lunch and dinner

Alu Shimla Mirch

Ingredients

2 Alu
1Big capsicum
1Table spoon oil
1/2 tsp jeera
Pinch of hing
1/2 tsp haldi
1/2 tsp lal mirch
1 tsp dhaniya powder
1 tsp amchur
Salt to taste

Process

Peel and cut alu into big pieces
De seed and cut capsicum into big pieces
Heat oil in a kadahi
Add jeera and hing and allow to splutter
Add alu,  mix well, cover and cook on low flame till the alu is cooked
Add capsicum, haldi, mirch, dhaniya powder, amchur and salt
Mix well and again cover and cook on low flame for 2 mins
Remove the cover and cook on high flame till the veg is dry
Serve hot with fulka or paratha

Matar ki Poori

Ingredients

1 cup matar (fresh peas)
3-4 cloves of lahsun
1/2 inch piece of adrak
2-3 hari mirch
Handful of chopped hara dhaniya
1 table spoon saunf
1/2 Table spoon khada dhaniya
Oil for frying
Salt to taste
2 Cups of ata

Process

Finely grind matar, lahsun, adrak, mirch, hara dhaniya, saunf and khada dhaniya in a mixer  jar
To the ata add salt and 2 tea spoons of oil and mix well
Add the ground paste and mix well
By gradually adding water make a medium hard dough and allow it to rest for 10 mins
Divide the dough into small balls
Roll out pooris and deep fry in hot oil to get crisp pooris
Serve hot with chutney, tamater ki chutney and dum aloo.

 

Hari Pyaaz ka Zhunka

Ingredients

1/2 kg hari pyaaz (spring onion) finely chopped
2 tomatoes finely chopped
3-4 tablespoon besan
table spoon atta
3 tablespoon oil
1 teaspoon rai
Pinch of hing
1 teaspoon haldi
1.5 teaspoon lal mirch powder
Salt to taste
1 tablespoon gud (optional)

Process

Heat oil in a kadhai.
Add rai and hing and allow it to splutter.
Add tomatoes and hari pyaaz.
Add haldi, lal mirch and salt.
Mix well.
Cover and let it cook till all the water evaporates.
Sprinkle besan, atta and gud.
Mix well, cover and cook for 2-3 mins.
Serve hot with bhakri and thecha.

Tambul

Ingredients

20 pan ke patte(betel leaves)
2 tea spoons kattha
1/2 tea spoon wet choona
2 table spoons saunf
Chikkan /normal supari as per taste
10-15 Ilaichi (choti/green)peeled
1/2 cup grated dry coconut
10 long (lavang)
Pinch of asman tara (thandai)
4 Table spoons of gulkand

Process

Wash and wipe the leaves
Cut the stem and pointed portion of leaf
Apply choona to the leaves
Finely chop the leaves
Finely grind all the dry ingredients in a mixer jar
Now add the chopped leaves and grind
Add gulkand and mix well
Refrigerate and serve a spoonful after meals
This tambul is digestive and mouthfreshner after every meal.