Beaten Rice Khichdi

Craving for something light yet tasty breakfast or snacks?? Bored with Oats and Muesli??

Then you have landed on the right page. Here you get to know how to prepare Chivda Khichdi.

Ingredients You will require:

1. 1 Cup Chivda(Beaten Rice)
2. 1/2 Cup Moong Dal (Split green gram)
3. 2 teaspoon refined oil
4. 2 green chillies and 2 strands of curry leaves(optional)
5 Finely chopped vegetables(optional)
6. 1 diced onion
7. 1 diced tomato
8. 1/2 cup roasted peanuts
9. Salt for taste
10. Turmeric 1/2 teaspoon
11. Cumin Powder 1 teaspoon
12. Chat Masala 1/4 teaspoon(optional)
13. Cumin seeds
14. Coriander Leaves

 Methodology

1. Boil moong dal in pressure cooker
2. Soak Chivda for 15 mins after washing(If you are using broad chivda then no need to soak)
3. Take a frying pan and put in on stove.
4. Add 2 teaspoon oil to pan
5. After the oil is hot add cumin seeds, curry leaves, finely chopped green chillies and chopped onions.
6. once the onions are golden brown add salt and turmeric powder.
7. Add the chopped tomatoes and stir fry for a while.
8. Add cumin powder, moong dal and soaked chivda and stir 
9. Add water if you want watery consistency 
10. Bring it to boil and add chat masala and put off the stove.
11. Dress the khichdi with chopped corriander and roasted peanuts.

The dish is ready within 30 mins.Enjoy with pickle or curd.

Rasam Powder

It was the time when I was at Patna (Bihar) it’s my In-laws place. One day I just decided to treat them with the most prefered dish of south India Rasam. Everyone agreed to taste this speciality. Now the challenge for me was to get the Rasam powder from market. Since it’s not a very well know dish there we could not get readymade Rasam powder anywhere. So I prepared it at home with the following ingredients and “WOW” was the Rasam prepared from this powder. So friends go ahead and try this simple and tasty Rasam powder.

Ingredients

Dhaniya (Coriander Seeds) – 1 Cup

Kashmiri Mirch (Red Chilly )-3 Cup

Tur Dal (Piegon Pea) -2 tablespoon

Methi (Fenugreek seeds) - 4 Teaspoon

Jeera (Cumin Seeds)- 6 Teaspoon

Sarson (Mustard seeds)- 1 Teaspoon

Kali Mirch (Black Pepper)-1 teaspoon

Dal Chini- 2 Small Pieces

Curry Leaves- 4 sticks

Hing

Method of preparation

Roast Red Chiilies with 1 teaspoon oil in a frying pan.

Then dry roast other ingredients (Dhaniya,Tur Dal,Methi, jeera,sarson,black pepper, dalchini, curryleaves ) in a frying pan till you get a fragrance.

Put everything in a mixer jar and grind to a fine powder. Your Rasam Powder is ready to use. You can store this in a jar and keep it for future use.

Note: Refer Blog for preparation of “Rasam”

Rasam - The South Indian Dal Fry

Rasam is an everyday stuff for all the south Indians. The Lunch or the dinner is not complete without it. Rasam is a nutritional soup made of pulses (Dal), tomato/tamarind, curry leaves and seasonings. There is a variety of Rasam (Saaru – In kannada,Rasam in Tamil) prepared, but here I am going to take you through the basic and the most common variety of rasam.

Ingredients you will need

1 cup tur dal

1 medium size tomato/ ¼ cup tamarind juice

3- 4 sticks of curry leaves

Half cup coriander leaves

2 teaspoon lemon juice

1 teaspoon rasam powder

2 cloves

2 black pepper

1 small piece smashed ginger/grated ginger

½ cup coconut milk

1 green chilly

1 teaspoon mustard seeds

2 teaspoons ghee

¼ spoon Asafoetida

Salt for taste

How do I prepare

1.       Cook tur dal, and tomato in pressure cooker with a pinch of salt and turmeric.

2.       Once the cooker cools down pour the dal into a big pan n add tamarind juice (if you have not used tomato), 1 teaspoon rasam powder and ½ cup coconut milk and bring to boil.

3.       Simultaneously take a frying pan and add 1 tablespoon of oil and heat it

4.       Add half sliced green chilly, smashed or grated ginger, cloves, black pepper and curry leaves, fry for 2 minutes n pour it into the boiling dal.

5.       Keep boiling this mixture for 10 to 15 minutes

6.       Then take a fryng pan add 2 teaspon of ghee and then add mustard seeds and asafoeitida(Hing) fry n pour to the dal.

7.       Put off the burner and add coriander leaves and the lemon juice. Rasam is ready to serve with steaming rice with any vegetable.

Mysore Pak

MYSORE PAK

Mysore Pak, the name itself links this delicacy from the city of Sovereigns, Mysore a beautiful city from Karnataka. This delicacy is rich in ghee combined with sugar and chick pea powder (Besan).Be it any ceremony or it is to serve guests at home or to shower love on our loved ones this is one of the most wanted cuisines.

Here is the simple way to Mysore Pak

Ingredients you will need

·         1 cup Chick Pea Powder (Besan)

·         2 cups Sugar

·         3 cups Ghee

Preparation time: half an hour to forty-five minutes

Now Get Set Go:

·         Roast the besan in a thick pan till you get a sweet fragrance and set aside in a plate. Ensure there are no lumps; break all the lumps if any.

·         Heat a pan with 1.5 cups of water with sugar, stir until sugar dissolves.

·         Pour a cup of ghee n stir until you start seeing bubbles.

·         Pour the besan into the pan n stir continuously to avoid lumps.

·         Once the besan gets mixed pour another cup of ghee n keep stirring under low flame.

·         Cook till the mixture becomes frothy and 1 more cup of ghee

·         After few minutes the ghee will start separating from the mixture

·         Pour the mixture into a greased pan, and cut into pieces once the mixture gets firm

Now the MYSORE PAK is ready to serve. This tastes best with Bisi Bele Bhat.