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Showing posts with label NORTH INDIAN RECIPES. Show all posts
Showing posts with label NORTH INDIAN RECIPES. Show all posts

July 5, 2023

Kaddu ki Sabzi | Kaddu Ki Sabji Recipe | Yellow Pumpkin Sabzi Recipe

Kaddu ki sabzi

North Indian style pumpkin curry was in my try list for long time. When I was looking for some good recipes, I came across Kaddu ki sabzi recipes like Bengali style, Maharashtrian style and Gujarati style with some minor changes in each recipe. I made a fusion of all these recipes following an YouTube video. It came out finger licking delicious. 

Usually I make our South Indian style Pumpkin curry directly in a pressure cooker but here I didn’t want to take risk as I am trying it for the first time. It came out so well with nice flavour and color. We loved it. Friends, if you are bored of making South Indian Pumpkin recipes, try this North Indian style Kaddu ki Sabji. You will love it and make it more often. Please CLICK HERE TO WATCH VIDEO

 Kaddu ki sabzi recipe



Kaddu ki sabzi recipe


Kaddu ki sabzi recipe

Kaddu ki sabzi recipe | Kaddu ki sabji for rice, roti.


 
Cuisine: North Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup - 250ml
  • Yellow pumpkin pieces - 1 cup
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Red chilli - 1
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 3/4 tsp
  • Coriander powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Salt & water - as needed
  • Crushed Kasoori methi – 1 tsp
  • Coriander leaves - to garnish
  • Powdered jaggery – 1 tsp
  • Lemon juice - few drops (optional)
HOW TO MAKE KADDU KI SABZI
  1. Wash and peel the skin of pumpkin and chop into big cubes. Set aside.
  2. Heat oil in a kadai. Splutter mustard seeds, methi seeds, cumin seeds, red chilli and curry leaves.
  3. Add the chopped pumpkin pieces and saute for a minute. Add turmeric powder, red chilli powder, , coriander powder, garam masala powder, salt and mix well.
  4. Lastly add water and cover cook till pumpkin is cooked well. 
  5. Add crushed kasoori methi, jaggery, coriander leaves and mix well. Switch off the flame, add few drops of lemon juice and serve hot with rice and roti.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of pumpkin and chop into big pieces. Set aside.
  • kaddu ki sabzi
  • Heat oil in a kadai and splutter mustard seeds, methi seeds, cumin seeds, red chilli and curry leaves.

  • Add the chopped pumpkin pieces and saute for a minute. Add turmeric powder, red chilli powder, coriander powder, garam masala powder, salt and mix well.
  • kaddu ki sabzi
  • Add water and cover cook till pumpkin is cooked well. Add crushed Kasoori methi, coriander leaves, powdered jaggery and switch off the flame.
  • Kaddu ki sabji
  • Serve with rice and roti. Enjoy.

Note

  • Adjust the quantity of spice powders as per your taste.
  • Addition of jaggery and Kasoori methi gives a nice flavor. Don’t skip it.


Try this no onion, no garlic Kaddu Ki Sabzi and enjoy with rice and roti.

Kaddu ki sabzi recipe
 

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June 20, 2023

Pav bhaji In A Pressure Cooker | Pressure Cooker Pav Bhaji Recipe

Pressure cooker pav bhaji

Ultimate Pressure Cooker Pav Bhaji Recipe

When it comes to street food in Mumbai, pav bhaji reigns supreme as the most popular and beloved snack. It has been a go-to choice for many, including my daughter, who can't resist its flavoursome charm. Traditionally, I would prepare pav bhaji by cooking the vegetables and masala separately, but recently, I stumbled upon a game-changing technique on YouTube: one pot, one shot pressure cooker pav bhaji. Intrigued by its vibrant colours and tempting texture, I couldn't help but bookmark a few videos to try it out.

During a recent visit to my parents' house, they surprised me with the Prestige Svachh FLIP-ON Pressure Cooker. As a cooking enthusiast, I've always appreciated the convenience and time-saving benefits of pressure cookers. With its gas and induction compatibility, it caters to all kitchen setups. The unique lid design with spillage control caught my attention, making it incredibly easy to handle and maintain. I was particularly impressed by the effortless locking and unlocking mechanism, which even beginners will appreciate.

Excited to put my new cooker to the test, I decided to try making pav bhaji masala using this innovative technique. The results were nothing short of extraordinary! The pressure cooker method allowed me to complete all the tempering, sauteing, and cooking in one go, eliminating the need for multiple pans and saving precious time. The end product was a tantalising plate of pav bhaji that retained its authentic flavours and delightful texture. It was an instant hit with my family, leaving us all craving more.

Tempering, sautéing, cooking are all done in one go without any compromise in taste and texture. In the quest for the perfect pav bhaji, the pressure cooker technique has revolutionised the way we prepare this beloved dish. Thanks to the Prestige pressure cooker and its exceptional features, cooking has become a breeze, with uncompromised taste and texture. So, why wait? It's time to elevate your pav bhaji game and savour the wonders of this delectable dish. Get ready to embark on a culinary journey that will leave you craving for more with each flavourful bite.


Friends, do try this pressure cooker pav bhaji recipe and enjoy with your family. Even bachelors can give this as try. You can make the same in instant pot as well.

 Pav bhaji recipe in pressure cooker

Pav bhaji in a pressure cooker


Pav bhaji in a pressure cooker

Pav bhaji in a pressure cooker


 
Cuisine: North Indian
Category: Snacks
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
For Pav bhaji masala
  • Pav buns - 6
  • Butter - 2 tbsp
  • Cooking oil - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 2 (finely chopped)
  • Tomato - 3 (-do-)
  • Capsicum - 2 tbsp
  • Carrot - 1
  • Potato - 3
  • Cauliflower - 10 florets
  • Beetroot - 2 small pieces (for bright color)
  • Green peas - 1/4 cup
  • Red chilli powder - 1/2 tsp
  • Pav bhaji masala powder - 1 tbsp
  • Salt & water - as needed
  • Coriander leaves - to garnish
For Tadka
  • Butter - 1 tbsp
  • Pav bhaji masala powder - 1/2 tsp
  • Kasoori methi - 2 tsp
For Pav bun
  • Butter - 1 tbsp
  • Pav bhaji masala powder - 1/2 tsp
  • Coriander leaves - 1 tbsp
HOW TO MAKE PRESSURE COOKER PAV BHAJI
  1. Wash and chop onion, tomato and vegetables finely. Set aside.
  2. Heat butter+cooking oil in Prestige pressure cooker.
  3. Splutter cumin seeds. Saute onion till transparent. Add ginger garlic paste and saute well.
  4. Add tomato and saute till mushy. Add all the spice powders , salt and mix well.
  5. Lastly add the chopped vegetables and mix well. Add required water and pressure cook in low flame for one whistle.
  6. Open the cooker after the steam is released. Take a potato masher and mash it well to make a paste like consistency.
  7. Add little water if its too thick. Boil for a minute and switch off the flame.
  8. In a tadka pan, melt butter and add pav bhaji masala powder and Kasoori methi. Switch off the flame and add to pav bhaji masala.
  9. Garnish with coriander leaves. Pav bhaji masala is ready.
  10. For pav buns, take the bun and slit it. Heat butter in a dosa tawa and add the pav bhaji masala powder, a pinch of salt and coriander leaves. Mix well.
  11. Dip the pav buns in this masala and cook both the sides till soft. Remove and serve it.
  12. Serve the pav buns with pav bhaji masala, finely chopped onions and lemon wedges. Enjoy.
PRESSURE COOKER PAV BHAJI RECIPE - STEP BY STEP PICTURES
  • Wash and chop onion, tomato, vegetables and set aside. Heat butter+cooking oil in a pressure cooker base.

  • Splutter cumin seeds. Saute onion till transparent and add ginger garlic paste and saute till raw smell goes off. Add chopped tomato and saute till mushy.
  • Pav bhaji recipe
  • Add turmeric powder, red chilli powder, pav bhaji masala powder and salt. Mix well and add the vegetables.
  • cooker pav bhaji recipe
  • Add required water and pressure cook in low flame for one or two whistles. Open the cooker after the steam is released and mash the cooked vegetables and masala using a potato masher.
  • cooker pav bhaji recipe
  • After mashing, it looks creamy and thick. Add little more water and boil for a minute. Switch off the flame. Lets do the tadka. Heat butter in a kadai and reduce the flame to low. Add pav bhaji masala powder and crushed Kasoori methi. Add to pav bhaji and mix well. Garnish with coriander leaves and set aside.
  • cooker pav bhaji recipe
  • To cook pav buns : Melt butter in a dosa tawa and add little pav bhaji masala powder and chopped coriander leaves. Slit the bun like an open book, place over it and spread well. Remove the bun and serve hot with bhaji, finely chopped onion and a lemon wedge. 
  • cooker pav bhaji recipecooker pav bhaji recipe
    Enjoy !

Note

  • For variations, you can skip other vegetables and use potato alone.
  • Use butter generously for best taste.


Try this easy, one pot one shot, pressure cooker pav bhaji and enjoy !

Pav bhaji recipe
 

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September 15, 2020

Rabri Recipe - How To Make Rabdi Without Condensed Milk

Making traditional rabdi/ rabri at home without condensed milk and khoya was in my long time pending list. Rabdi is basically a North Indian special dessert recipe prepared by boiling and reducing the milk till thick by collecting the malai(skin of milk). Its also known as lachha rabdi in Hindi.

Last year, when I prepared instant Malpua, I tried instant rabdi recipe with condensed milk in microwave. It was so quick and easy. After that, I prepared this traditional method of making rabdi for Krishna jayanthi to post under North Indian Krishna Janmashtami special recipes. Though this traditional rabdi is a time consuming process, the end result makes you forget the pain.

I have always thought rabdi and South Indian special dessert basundi are the same. But after preparing this rabri from scratch, I found there are some differences between rabdi and basundi in consistency, taste and method of preparation. Rabri is thicker than basundi. You can enjoy it warm or serve it chilled. You can enjoy eating as such or with malpua, jalebi, shahi tukda or even with gulab jamun. Tastes so good !

Ok friends, lets see how to make rabdi / rabri at home with step by step pictures and video.


  

Rabdi Recipe - How to make Rabri for malpua


Rabdi Recipe - How to make Rabri for malpua

Rabdi Recipe - How to make Rabri for malpua at home


Cuisine: North Indian
Category: Sweet
Serves: 2
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup = 250ml
  • Full cream Milk - 1/2 liter ( 2 cups)
  • Sugar – 1.5 to 2 tbsp (adjust)
  • Chopped cashews, almond, pista - a handful
  • Saffron threads - few
  • Cardamom powder - 1/4 tsp
  • Rose water - few drops
HOW TO MAKE RABDI / TRADITIONAL RABRI RECIPE
  1. Pour the full cream milk in a kadai.
  2. While the milk boils, keep collecting the malai/ cream/skin that forms on top.
  3. Bring the cream to the sides of kadai and collect it.
  4. Add sugar, saffron and cardamom powder once the milk is reduced to 1/3rd.
  5. Boil for few more minutes till its reduced to 1/4th of its quantity. Switch off the flame.
  6. Scrape the malai from sides of kadai and mix with the milk.
  7. Remove and add rose water, garnish with chopped nuts.
  8. Serve warm or chilled with Malpua, Gulab jamun, Shahi tukda, Jalebi !
METHOD - STEP BY STEP PICTURES
  • Pour the thick, full fat milk in a wide based kadai. Boil well. When the milk starts to rise, lower the flame and let it boil. Keep a wooden ladle over the kadai diagonally. It helps to prevent spilling of milk when it boils in medium flame. While it boils, cream/skin forms on top of milk which is called as malai in Hindi / paalaadai in Tamil . Keep the flame low to medium.

  • Use a ladle or spoon and move the cream to the sides of kadai. Repeat the same and collect it in the sides of kadai. Do not stir the milk continuously because malai won’t form on top. So boil the milk patiently in low to medium flame such that malai keeps forming on top. But don’t forget to stir the milk occasionally till the bottom of kadai because there are chances of milk getting burnt in the bottom.
    rabdi recipe
  • Collect the malai and deposit in the side of kadai. Milk boils and reduce in quantity. In the mean time, you can chop the nuts and set aside. Once it is reduced to 1/3rd of its quantity, add sugar, saffron threads, cardamom powder.
    rabdi recipe
  • Mix well and boil till the sugar melts. Milk turns slightly yellow in color. When the milk is reduced to 1/4th of its quantity, switch off the flame. Scrape the malai from the sides of kadai and add to the milk. Mix well and serve. Rabri thickens as it cools down. So switch off at the right stage. Make sure its not thick.
    rabdi recipe
  • Lastly add few drops of rose water and chopped nuts.(I din't blanch the badam. I used it with skin). Mix well and serve warm or chilled by refrigerating it for an hour. You can serve and consume as such or serve with rabri with malpua, gulab jamun, jalebi, Imarti or with shahi tukda. Enjoy !

Note

  • Do not stir the milk continuously or often because it prevents the formation of cream on top of milk.
  • Don’t forget to stir the milk occasionally otherwise milk gets burnt in the bottom of pan.
  • Adjust the quantity of sugar as per your taste buds.
  • Do not skip rose water or use kewra essence for a nice and unique flavor to rabdi.
  • Do not make it too thick because rabri thickens as it cools down. So switch off the flame when its slightly thin in consistency. Adding malai makes it thick.
  • I din't blanch / peel the skin of almonds/ badam. If you wish, you can do it by soaking in hot water for 30 minutes.

Try this traditional Rabdi recipe at home and enjoy !










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July 22, 2020

Lettuce Dal Recipe - Indian Lettuce Recipes

lettuce dal recipe

Last week I bought a big bunch of iceberg lettuce leaves for my burger. After making burger, I had some lettuce leaves leftover in hand. When I was thinking about what can I make with lots of lettuce, I browsed for some Indian vegetarian lettuce recipes. I came across this lettuce dal recipe and lettuce stir fry /thoran in Kerala style. Though I was a bit hesitant about its raw smell, I din’t want to waste the leaves. So I made up my mind and tried this lettuce dal recipe for the first time. To my surprise, it came out very well. It was tasting more like cabbage dal, Infact better than that. I couldn’t find any raw smell at all. I was so happy with the result. Even Raksha and Sendhil liked it a lot. Friends, don’t worry if you have more lettuce leaves in hand. You can make this yummy and delicious, healthy Indian style Iceberg lettuce dal recipe. I am sure you will love it.

Lettuce Dal Recipe


Lettuce Dal Recipe

Indian style dal recipe using Iceberg lettuce leaves.


Cuisine: North Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup = 240ml
  • Toor dal - 1/4 cup
  • Moong dal - 1/4 cup
  • Iceberg lettuce leaves - 1 bunch (2 cups tightly packed)
  • Big onion - 1 (finely chopped)
  • Tomato - 2 (finely chopped)
  • Ginger garlic paste - 1/2 tsp
  • Cooking oil – Few drops
  • Salt - as needed
  • Water - 2 cups
To Temper
  • Ghee - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Red chilli powder - 1/2 tsp
  • Coriander seeds powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Coriander leaves - to garnish

HOW TO MAKE LETTUCE DAL RECIPE

  1. Wash the lettuce leaves and chop it roughly.
  2. In a pressure cooker base, take toor dal, lettuce leaves, onion, tomato, ginger garlic paste.
  3. Add required water, drops of oil, salt, turmeric powder and hing.
  4. Pressure cook in low flame for 2 whistles. Mash it well.
  5. Temper cumin seeds in ghee. Lower the flame and add red chilli powder, dhania powder, garam masala powder and add to the dal.
  6. Mix well and boil for few minutes till thick. Garnish with coriander leaves.
  7. Enjoy with plain rice, papad and some curry !

METHOD - STEP BY STEP PICTURES

  • Wash the lettuce leaves. Chop it roughly. Wash and chop onion, tomato. Set aside. lettuce dal recipe
  • In a pressure cooker base, take the toor dal, moong dal, chopped lettuce leaves, onion, tomato, ginger garlic paste along with 2 cups of water, few drops of oil, turmeric powder and hing.
    lettuce dal recipe
  • Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash it well.
  • Heat ghee in a kadai. Lower the flame completely.  Splutter the cumin seeds. Add red chilli powder, dhania powder and garam masala powder.
  • Add to dal. Mix well and roll boil for few minutes. Add little more water if needed and boil till it reaches desired consistency. Switch off the flame. Garnish with coriander leaves. lettuce dal recipe
  • Mix with plain rice and enjoy !!

Note

  • Adjust the quantity of chilli powder, dhania powder and garam masala powder based on your taste.
  • You can skip garam masala powder for variations.
  • You can also add a tsp of crushed kasoori methi for more flavor.
Friends, do try this Indian style lettuce dal recipe and share your feedback with me !
lettuce dal recipe



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May 25, 2020

Besan Ka Halwa Recipe / Kadalai maavu Halwa

besan ka halwa
Besan ka halwa in Hindi( Kadalai maavu halwa in Tamil) is a rich and delicious Indian dessert recipe. It is prepared with besan flour, sugar, ghee, milk, water flavored with cardamom powder and garnished with nuts. Though its a very simple recipe, it needs some patience and continuous attention to make it perfect. Roasting besan flour patiently is the key to make a flavorful halwa else halwa tastes and smells raw.

This halwa can be prepared adding water or milk. Color of halwa varies as per the use. I used water here. For variations, you can use jaggery instead of sugar. Do not reduce the quantity of ghee and sugar mentioned. It will affect the taste and texture of this besan halwa. For making this halwa, I used pure cow's ghee from Ghee store. It came so well !!

Recently I got a pack of pure desi cow ghee and wood pressed sesame oil and ground nut oil from Ghee store for my review. Ghee store is an online shop where they sell organic pure desi cow ghee, buffalo ghee, brown ghee, cold pressed and wood pressed oils and organic honey. All their products are traditionally prepared without machines. They use wood fire for preparation and is done 100% manually. So they give assurance to the flavor, taste and purity.

As they promised, I found the ghee, sesame oil and groundnut oils are so good, fresh and flavorful. We all just loved it. Price is also reasonable when compared to some other brands who sells A2 ghee at a very high price. I am sure I will buy their products regularly in future. I would recommend this brand for my friends and family too.

Friends, do check out their website gheestore.in  and place your orders. You can try their sample pack at a minimal price and then go for bulk orders if you are satisfied. Here is their Instagram , Facebook and twitter page links. Check it out friends. You can also click on the below image to view their website. You can also find some useful informations regarding the health benefits of pure cow ghee, buffalo ghee and cold pressed oils in their blog page.

Ok, lets see how to make besan ka halwa using pure cow ghee with step by step pictures.

 Ghee store


Besan ka halwa


Besan Ka Halwa / Besan Halwa Recipe


Besan Ka Halwa / Besan Halwa Recipe

Besan Ka Halwa / Besan Halwa Recipe - Rich and delicious halwa recipe



Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Besan flour / Kadalai maavu - 1 cup
  • Sugar - 3/4 cup ( Add 1 cup for more sweetness)
  • Melted ghee - 1/2 cup ( 1/3 cup + 2 tbsp)
  • Water - 1.5 cups
  • Cardamom powder - 1/2 tsp
  • Cashew nuts - few (to garnish)
HOW TO MAKE BESAN KA HALWA
  1. Heat 1/3 cup of ghee in a heavy bottomed kadai.
  2. Add besan flour and roast in low to medium flame till golden in color with a nice smell.
  3. Add water and mix till besan turns thick. Add sugar and mix in low flame.
  4. Halwa becomes thick, non sticky and leaves the pan.
  5. When it becomes a whole mass, add the remaining ghee, chopped cashews and cardamom powder.
  6. Mix well and switch off the flame. Remove in a plate. Serve warm and enjoy !
METHOD - STEP BY STEP PICTURES
  • Add 1/3 cup of melted ghee in a heavy bottomed kadai. I used my thick non-stick kadai.

  • Heat ghee and add the besan flour. Keep the flame low to medium and roast the besan flour for 8 to 10 minutes till besan flour turns golden in color with a nice smell.
  • besan ka halwa recipe

  • Lower the flame completely and add water at room temperature. You can also add boiled milk at room temperature instead of water.  I used water. Mix quickly to break the lumps.

  • Keep mixing till all the water / milk is absorbed by the besan flour. When it becomes thick, add sugar. 
  • besan ka halwa recipe  

  • Mix well till all the sugar is dissolved in halwa. Keep the flame medium and mix for few minutes. Halwa thickens and starts to leave the sides of pan.
  • besan ka halwa recipe
  • Keep mixing till halwa leaves the pan completely and becomes a whole mass. Add cardamom powder, remaining ghee and chopped cashew nuts. Mix well. Switch off the flame. Transfer to a plate and serve warm or hot ! Enjoy.!
  • besan ka halwa recipe
  • besan ka halwa recipe

Note

  • You can add milk instead of water. Color of halwa differs if you add milk.
  • Add 1 cup of sugar for more sweetness.
  • Do not reduce the quantity of ghee.
  • You can use wheat flour instead of besan and make this halwa.
  • For variations, add 2 tbsp of suji / rava / semolina to 1 cup of besan flour while roasting. It gives a coarse texture to the halwa.

Do try this easy, yummy besan ka halwa and share your feedback !
besan ka halwa recipe
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April 16, 2020

Masala Khichdi Recipe / Vegetable Dal Khichdi In Pressure Cooker





During this lockdown period, I prefer to make one pot meals for my weekend lunch. Last Sunday I made this masala khichdi with vegetables, rice, moong dal and spices easily in a pressure cooker instead of veg biryani. We all loved it very much. It was a tummy filling, healthy and tasty North Indian style lunch. Usually I make plain moong dal khichdi for Sendhil whenever he suffers from stomach upset problems for easy digestion.

This is the first time I made khichdi with vegetables and masala. Roasted papad, pickle and raita with onion or cucumber serves as the best side dish for this khichdi. So this recipe would be ideal for bachelors and working women as there is no grinding job and can be made easily in a pressure cooker. For variations, you can make this masala khichdi without vegetables, use toor dal instead of moong dal and modify it based on the ingredients available in your kitchen.

Also you can adjust the consistency of this khichdi slightly watery or thick as you like. Usually people use rice and water in the ratio of 1:4. You can use the same or add more water to adjust the consistency. Its a healthy wholesome meal for lunch or dinner. Friends, do try this yummy, easy masala vegetable khichdi. You will love it too ! Ok, lets check out this vegetable dal khichdi recipe with step by step pictures.

Vegetable masala khichdi

Masala khichdi Recipe / Vegetable Dal Khichdi Recipe in Pressure Cooker


Masala khichdi Recipe / Vegetable Dal Khichdi Recipe in Pressure Cooker

Vegetable masala khichdi with rice, moong dal, vegetables and biryani spices easily in a pressure cooker.



Cuisine: North Indian
Category: Main course
Serves: Serves 2 to 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Raw rice or broken basmati rice - 1/2 cup
  • Yellow moong dal - 1/2 cup
  • Cooking oil / ghee - 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Pepper corns - 5
  • Cumin seeds - 1/2 tsp
  • Hing - 1/4 tsp
  • Big onion - 1
  • Tomato - 2
  • Green chilli – 1 (slit)
  • Red chilli – 1
  • Ginger garlic paste - 1/2 tsp
  • Carrot - 1
  • Beans - 10
  • Green peas - a handful
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp (optional)
  • Coriander leaves - to garnish
  • Ghee - 1 tbsp ( Add before serving)
  • Salt - as needed
  • Water - 5 cups
HOW TO MAKE MASALA KHICHDI
  1. Wash the rice, moong dal and set aside. You can soak it for 15 minutes if you wish.
  2. Wash and chop the vegetables into small cubes. Set aside.
  3. Heat ghee in a pressure cooker. Saute cinnamon, cloves, cumin seeds, hing, pepper corns.
  4. Saute red chilli, green chilli and onion till transparent. 
  5. Add ginger garlic paste and saute till raw smell goes off. 
  6. Now add tomato and saute till mushy.
  7. Add turmeric, chilli powder and required salt. Mix well.
  8. Lastly add the chopped vegetables, mix quickly. 
  9. Add garam masala powder. Mix quickly. Add  rice and moong dal.
  10. Mix well. Add 4 to 5 cups of water, chopped coriander leaves.
  11.  Pressure cook in low flame for 2 whistles. Open the lid after steam is released.
  12. Mash well. Top it with ghee and serve hot with roasted papad, raita , pickle !
METHOD - STEP BY STEP PICTURES
  • Wash the rice and moong dal separately and soak for 15 minutes. In the mean time, chop the vegetables, onion and tomato.

  • Heat ghee in a pressure cooker. Saute cinnamon, cloves. Add cumin seeds, hing, pepper corns and splutter.

  • Add a red chilli, green chilli, chopped onion and saute till onion becomes transparent. Add ginger garlic paste and saute till raw smell leaves.

  • Add chopped tomato and saute till mushy. Add turmeric powder, red chilli powder and salt.
  • masala khichdi
  • Lastly add the chopped vegetables, Mix well. Add garam masala powder and mix well. Add 4 to 5 cups of water,  chopped coriander leaves and mix well.  Check for taste, add more salt or spice powders if required. Close the cooker with lid. Keep the flame high till steam comes out. Put the weight valve and lower the flame completely. Pressure cook in very low flame for one or two whistles.
  • masala khichdimasala khichdi
  • Open the cooker after the steam is released. Mash the cooked rice, dal along with vegetables. Add 1/2 to 1 cup more hot water if the khichdi is too thick. Adjust salt accordingly. Top  it with ghee and serve hot with roasted papad, raitha or pickle as side dish. Enjoy !masala khichdi

Note

  • Rice + dal and water ratio is 1:4. But you can add 1:5 based on the consistency you like.
  • Adjust the quantity of chilli powder, dhania powder and chillies as per your taste.
  • You can skip garam masala powder. Its completely optional. But adding it gives a nice flavor.
  • Don’t forget to add ghee at the end before serving. It adds a nice flavor and taste to the khichdi.
  • Temper cumin seeds, hing in 1 tbsp ghee. Switch off the flame. Add 1/4 tsp of red chilli powder in hot ghee and pour over the khichdi. This step is optional. 
Try this easy, yummy one pot masala khichdi and enjoy !
Vegetable masala khichdi


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March 17, 2020

Cauliflower curry without onion, garlic – Jain Style Gobi Sabzi

Cauliflower is in season now. So I buy it once in a week and trying some yummy recipes with it. Last week I prepared this cauliflower curry without onion and garlic, tomato for the first time. Its a dry sabzi that goes well with rice, roti or naan. This Jain style gobi curry came out so well even though its without onion, garlic. Its called as Sukha gobi and this recipe is ideal for fasting / Vrat ka khana during Navratri. Friends, do try this easy, yummy cauliflower curry without onion and garlic for rice or roti. Share your feedback with me.

Cauliflower / Gobi Curry without onion, garlic


Cauliflower / Gobi Curry without onion, garlic

Cauliflower curry without onion and garlic, tomato



Cuisine: North Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Cauliflower - 1/2 (I used big one)
  • Cooking oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Bay leaf - 1
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Coriander seeds powder - 1.5 tsp
  • Garam masala powder – 1/2 tsp
  • Aamchur powder or lemon juice – 1/4 tsp (optional, I din't use)
  • Salt - as needed
  • Water - to sprinkle + 3 cups ( to boil cauliflower florets)
  • Coriander leaves – to garnish
HOW TO MAKE JAIN CAULIFLOWER CURRY
  1. Wash the cauliflower florets and parboil in water for few minutes adding turmeric powder.
  2. Drain the water and keep the parboiled cauliflower aside.
  3. Heat oil in a kadai. Temper cumin seeds, bay leaf.
  4. Lower the flame. Add chilli powder, coriander seeds powder, garam masala powder.
  5. Mix quickly and add the cauliflower florets, required salt. Mix well.
  6. Cover cook for few minutes. Sprinkle little water if its too dry.
  7. Switch off the flame after the cauliflower is completely cooked.
  8. Garnish with coriander leaves, sprinkle lemon juice and serve hot with rice, roti !
METHOD - STEP BY STEP PICTURES
  • Wash the cauliflower florets and parboil in 3 cups of water adding turmeric powder.

  • Drain the water completely and set aside. Heat oil in a kadai and splutter cumin seeds, bay leaf.

  • Lower the flame completely. Add red chilli powder, coriander seeds powder, turmeric powder, garam masala powder and required salt.

  • Mix quickly and add the parboiled cauliflower florets. Mix well. Sprinkle little water if the curry looks too dry. Cover cook till cauliflower is completely cooked. Add some aamchur powder (optional) and mix well.

  • Boil and evaporate if there is excess water. Switch off the flame and garnish with coriander leaves. Sprinkle lemon juice if you like. 

  • Serve hot with rice, roti and naan. Enjoy ! For variations, you can add some frozen green peas, boiled and cubed potato along with cauliflower. This is called as aloo gobi matar curry in North India.

  • Enjoy !

Note

  • I didn’t use tomato or aamchur powder in this recipe. Instead I sprinkled some lemon juice at the end.
  • For variations, you can saute frozen green peas along with cauliflower and make this curry.
  • You can also make this in gravy kind by sauting tomato along with cauliflower and adding more water for cooking.
  • Adjust the quantity of chilli powder and other spice powders as per your taste.

Try this easy, yummy cauliflower curry without onion, garlic, tomato and enjoy with rice, roti !


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