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MIXED DAL PEPPER KHICHDI

 

Hello from my part of the world!!!!!

Winters have started in many parts of the world. It is raining and gloomy at my place as well. Perfect weather to stay cozy and warm. I am enjoying this weather with perfect cup of Masala chai and some fritters for snacks. I would love a warm bowl of Khichdi that is so comforting in this weather and can be whipped up quickly with easily available ingredients at home. Our humble khichdi had made headlines recently with different varieties of Khichdi from all regions in India.

Today i will share a very easy recipe that is cooked regularly at my place.My boys would love to have it with thick yogurt and some fritters.I paired it with eggplant wedges this time and it was an instant hit.

My humble contribution for 118th #Foodiemonday #Bloghop theme #Khichdi is this Mixed Dal Pepper Khichdi.

Recipe for Mixed dal pepper Khichdi:

Ingredients:

1/2 Cup White rice

1/2 Cup Brown rice

1/2 Cup Toor dal

1/2 Cup Whole Moong / Green gram

2  Tsp Freshly ground pepper

Salt to taste

A generous pinch of  jeera and Methi powder

1 Potato peeled and cubed

1 Carrot cut into medium chunks

1 Capsicum cut into medium size pcs

1/2 Cup  chopped Spring Onion

2 Sprigs of Curry leaves

1 Tsp Mustard seeds / Rai

1/4 Tsp Hing / Asafoetida

2 dry red Chillies for Tadka /Tempering

1.5 Tbsp  plus 2 tsp Ghee

Method:

Soak rice and dals for about 30 minutes.  Place the pressure cooker on the stove and switch on the heat. Add 1.5 tbsp of ghee. Once the ghee melts add mustard seeds , hing and dry red chillies. Once the mustard seeds crackle keep some tadka aside for garnishing later. Once done add all the veggies and chopped spring onion and saute for about 2-3 minutes. Now add freshly ground pepper powder ,salt and jeera methi powder and mix well. Now add the soaked rice and dal and 3.5 cups of water and pressure cook upto 2 whistles. Once done switch off the flame.

Heat a small pan. Add the balance ghee. Add curry leaves and some hing. Once the curry leaves become crisp  switch off the flame. Mix it with the set aside tadka and add this tempering to the cooked khichdi.

Serve hot with thick yougurt and eggplant wedges.

Enjoy!!!!!!!!!!!!

 

 

 

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Stuffed Vegetables Platter

 

 

Indian cuisine has many recipes ranging from dry roasted veggies to curries. Stuffed Vegetable is another dish which tops my favorite list.To name a few stuffed  veggies that range from green peppers, stuffed Ivy gourd, stuffed tomatoes,stuffed bottle gourd,stuffed mushroom and stuffed cabbage.  I love to indulge in some yummy stuffed vegetables once in a while on weekends.

Today i am presenting stuffed veggie platter. Three different vegetables stuffed with the same masala. I learnt this recipe from my Mom and is one of my favorites.I have used Sponge gourd , Bhavnagri Chilli and Pointed Gourd.

As a part of the 59th #Foodiemonday #Bloghop theme #StuffedVeggies my contribution is  Stuffed Vegetables Platter.

Ingredients:

4 Sponge Gourds

4 Pointed Gourds

4 Bhavnagri Chillies

1/2 Tsp Cinnamon Powder

1/2 Tsp Cumin / Jeera Powder

2 Tsp Dhania / Coriander Powder

10 Black Pepper Corns Powdered

1/2 Tsp Turmeric / Haldi

1/2 Tsp Red Chilli Powder (Optional)

1/2 Tsp Dry Mango Powder/ Amchur

1/2 Tsp Garam Masala

1 Tsp Ginger garlic Paste

5 Onions chopped (Medium Size)

Salt to taste

Method:

Slit the chillies and deseed. Slit the pointed gourd and scrap the flesh in the centre. Cut each sponge gourd into 3 – 4 parts. Scrap the centre and remove the soft pulp.Chop the onions.Heat a tsp of oil in a heavy bottom pan.Add ginger garlic paste and turmeric. Saute for 2-3 seconds. Add the chopped onions, scraped flesh from pointed gourd,scraped flesh from pointed gourd and roast till they turn golden brown.Switch off the flame and allow it to cool.

Blend the onion mixture with all the above mentioned dry masalas to get a fine paste.Do not add water.Stuff the veggies with this masala.

Heat 2 Tsp oil in the wok. Place all the stuffed veggies and roast on medium flame . Add excess masala and roast till the masala binds well and veggies are cooked. It will cook in 20 to 25 mins.

Serve hot with Rice or Rotis.

 

Enjoy!!!!

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