One of the most popular and delectable Indian breakfast dishes is khichdi. It is a tasty one-pot meal that is simple to make. It breaks down quickly and contains enough nutrients to keep your metabolism running smoothly. You may lose those extra pounds with these simple khichdi recipes without […]
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One of the most popular and delectable Indian breakfast dishes is khichdi. It is a tasty one-pot meal that is simple to make. It breaks down quickly and contains enough nutrients to keep your metabolism running smoothly. You may lose those extra pounds with these simple khichdi recipes without skipping a meal.
Ingredients2/3 cup Basmati Rice1/3 cup Moong Dal (split green gram)1 medium size Onion, finely chopped3 cups Water1 cup Vegetables, chopped2 tablespoons Ghee4 Cloves5-6 Curry Leaves5 Black Peppercorns2 small pieces of Bay Leaf1 Cinnamon stick1/4 teaspoon Cumin Seeds1/4 teaspoon Turmeric Powder1/2 teaspoon Red Chilli Powder2 tablespoons Coriander Leaves (chopped)Salt
Rice and moong dal should be washed and soaked in water for 30 minutes. Drain, then set aside. Mix veggies and chopped finely.Ghee is heated in a large pan over a moderate flame. Add curry leaves, cumin seeds, cloves, bay leaves, cinnamon, black peppercorns, and ghee when it is hot enough to sauté. For 30 to 40 seconds, sauté.Add the chopped onion and cook for about 1-2 minutes, or until it turns light brown.French beans, potatoes, carrots, cabbage, and other mixed vegetables are added and sautéed for 2 minutes.Add salt, moong dal, soaked rice, turmeric, red chilli powder, and chilli powder. Stir well and cook for two to three minutes.Bring it to a boil after adding 3 cups of water. As it begins to boil, cover it with a lid and simmer it for 10 to 15 minutes. To avoid sticking, stir in between times.When the rice has reached the desired tenderness and nearly all the water has been absorbed, remove the lid or open the pot.After switching off the flame, top it with coriander leaves.
Ingredients:3/4 cup small pearl Sabudana (tapioca)1/2 teaspoon Cumin Seeds2 Green Chillies, seeded and finely chopped1/4 teaspoon Garam Masala Powder5-7 Curry Leaves2 medium Potatoes, boiled, peeled and chopped3 tablespoons grated dry Coconut1/3 cup Roasted Peanuts, coarsely crushed1/4 teaspoon Turmeric Powder2 teaspoons Sugar2 teaspoons Fresh Lemon JuiceSalt2 tablespoons Cooking Oil2 tablespoons finely chopped fresh Coriander leaves1/2 cup Water
For two hours, wash and soak 3/4 cup sabudana in 1/2 cup water.You'll see that it has nearly doubled in size after two hours.If there is any extra water, drain it and put it on a plate or colander. Give it two hours to stand. They could become sticky while cooking if you don't let it stand for a bit.In a heavy-bottomed pan made of aluminium or non-stick, heat the oil or ghee over a medium flame (kadai). (Use of non-stick cooking surfaces is advised as they will aid in preventing sticking when cooking.) Cumin seeds are added to hot oil. Add green chilli and curry leaves and sauté for 10 seconds after the seeds start to pop.Add the drained sabudana and combine well. Cook for two to three minutes while stirring often.Mix thoroughly after adding salt and turmeric powder.Sabudana should be cooked for 7-8 minutes over medium heat till transparent. Continuously stir. (If the sabudana becomes bright orange after cooking, do not be alarmed.)Add boiling potatoes, roasted peanuts that have been roughly smashed, grated coconut, lemon juice, sugar, and garam masala powder.Stir continuously for three minutes after thoroughly mixing.Extinguish the flame. Add coriander leaves as a garnish after transferring the khichdi to a serving bowl.
Ingredients2/3 cup Rice (short grained)1/3 cup Moong Dal (split green gram with skin) or Toor Dal (split yellow lentils)3½ cups Water1/8 teaspoon Turmeric PowderSalt to tasteFor Tadka (vaghar)4-5 Garlic Cloves, chopped1/2 teaspoon Cumin Seeds1/4 teaspoon Mustard Seeds4-5 Curry Leaves1 teaspoon Cumin-Coriander Powder, optional1/2 teaspoon Red Chilli Powder1 tablespoon Oil
In water, rinse the rice and moong dal. Transferring them to a pressure cooker after draining the water (3-5 litre capacity). Add salt, turmeric powder, and 312 glasses of water. Stir thoroughly, taste the water, and, if additional salt is needed, add it.Once the first whistle has finished, decrease the flame to medium and cook the food under pressure for four whistles. Cook for the final three whistles over a medium flame. Extinguish the flame. Wait until the lid naturally releases pressure before opening it (opening the lid immediately will result in uncooked khichdi). After roughly 20 minutes, remove the lid and stir the cooked khichdi with a spoon or spatula.In a little tempering pan, warm 1 teaspoon of oil. Add mustard seeds to oil when it is moderately heated. Add curry leaves, cumin seeds, and minced garlic when they begin to pop. Turn off the burner after the garlic begins to develop a light brown colour (It will start to turn light brown within 30-40 seconds). Mix thoroughly before adding red chilli powder and cumin-coriander powder.Use a spoon to combine the cooked khichdi with the tempering (tadka/vaghar). The vagareli khichdi is now ready for consumption. Eat it with papad and plain curd.
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