Phodni / Vaghareli Khichadi

Ingredients

1 Cup chawal (rice)
1/2 Cup tur (arhar) dal or moong dal moger
1 Tea spoon haldi
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera (cumin seeds)
3 Tea spoon oil/ghee
Pinch of hing
1 cm long piece of dalchini (cinnamon)
4-5 Laung (cloves)
1 Table spoon gud (jaggery)
Salt to taste

Process

Wash rice and dal together, strain and keep aside for 10 mins.
Heat oil / ghee in a cooker.
Add rai, jeera, dalchini and laung.
Add rice+dal, haldi, gud and salt.
Pour hot water and cook.
Serve with dahi (curd).

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Beans Pulav

Ingredients

1 Cup basmati rice washed, strained and kept aside for 15-20 mins
3-4 drops lemon juice
5-6 french beans chopped
1 Onion chopped lengthwise
1 Table spoon oil
1/2 Tea spoon jeera (cumin seeds)
7 Kali mirch (black pepper)
4 Laung (cloves)
2 Badi ilaichi (Black cardamom)
1/2 Inch tej patta (bay leaf)
1 cm long dalchini (cinnamon)
5-6 kaju chopped
8-10 kish mish (Raisins)
Salt to taste

Process

Boil rice in a vessel with sufficient quantity of water.
Add 1/2 tea spoon oil and 3/4 lemon drops.
When the rice is just cooked strain the extra water and keep aside.
Heat oil in a pan and add jeera, kali mirch, laung, badi ilaichi,dalchini and tej patta.
Add kaju and kish-mish.
Add onions and fry .
Add beans and salt, cover and cook till the beans are done.
Add the rice and mix well.
Serve with raita .

Gobhi Matar Pulao

Ingredients

1 Cup rice
2-3 Florets of gobhi (cauliflower) chopped
1/2 Cup matar
2 Tea spoons oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoons jeera (cumin seeds)
1/2 Tea spoon sugar
Pinch of hing (asafoetida)
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
Salt to taste

Process

Wash rice, strain and keep aside for 15-20 mins
Heat oil in a pan and add rai and hing.
Add gobhi, matar and rice,
Sprinkle haldi, mirch, sugar and salt.
Pour hot water.
Cover and cook till the rice is done.
Serve hot with raita, dahi, tomato saar.

Fried Rice

Ingredients

2 Cups of cooked rice
2 Pyaz (Onions) chopped
1 Hari mirch (green chilli) chopped
1 Table spoon oil
1/2 Tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1 Table spoon finely chopped hara dhania (coriander)
1 Tea spoon lemon juice
Salt to taste

Process

Heat oil in a pan and add rai and hing.
Add onions and fry till it is soft.
Add rice and sprinkle haldi, mirch, salt and lemon juice.
Garnish with hara dhania and serve hot.

Tip – Leftover rice can be used to prepare this dish.

Tur dal ki Khichadi

Ingredients

1 Cup rice
3/4 cup tur dal (arhar dal)
1/2 tea spoon haldi
1 table spoon gud (jaggery) or as per taste
2 Pinch of hing (asafoetida)
Salt to taste

Process

Wash and strain rice.Keep aside for 15-20 mins.
Boil 5 cups of water in a pressure cooker.
Add haldi, salt, hing, gud and rice.
Pressure cook.
Serve hot with dahi, papad, ghee, nimbu ka achar.

Tip – Quantity of water can vary according to the consistency required.

 

Cabbage Pulav

Ingredients

1 Cup rice
2 Cups chopped pattagobhi (cabbage)
1 Table spoon oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera (cumin seeds)
Pinch of hing (asafoetida)
1 Tea spoon haldi
1 Tea spoon lal mirch
1 Tea spoon dhania powder
1/2 Tea spoon maharashtrian garam masala (optional)
Tea spoon sugar (optional)
Salt to taste

Process

Wash rice, stain the water and keep it aside for 15-20 minutes.
Heat oil in a pan and add rai and hing.
Add cabbage, haldi, mirch, dhania powder, garam masala, sugar and salt.
Add rice and pour hot water.
Cover and cook on low flame.
Serve hot with raita, curd or pickle.

Kadhi Pakodi

Ingredients

For Kadhi
2 cups curd
2 tablespoon besan (chana dal flour)
1 inch adrak (ginger) pounded
1 green chilli chopped
10-15 curry leaves
1 tablespoon desi-ghee
1 teaspoon jeera (cumin seeds)
1/4 teaspoon hing (asafoetida)
1 table spoon hara dhania (coriander) finely chopped
Salt to taste

For pakodi
1 cup besan
Pinch of hing
Salt to taste
Oil to fry

Process

For kadhi
Beat curd and besan.
Add water till required consistency of kadhi.
Add ginger, chilli and curry leaves.
Bring it to boil till besan is cooked.
Add salt.

For tempering
Heat ghee.
Add jeera and hing.
Pour it on kadhi.
Add hara dhania.

For pakodi
Add all ingredients in a bowl.
Add water and make batter.
Pour teaspoons of hot oil and mix.
Fry pakodies and directly put it in kadhi.

Kadhi Pakodi is ready!
Enjoy it with rice.