Methi Multigrain Khichdi in Pressure cooker

Ingredients:

1) 3-4 tablespoons of ghee
2) 1 teaspoon of mustard seeds
3) 1 teaspoon of cumin seeds
4) 1/2 red onion, chopped
5) 2 green chili, chopped
6) 1/2 teaspoon of turmeric powder
7) Salt to taste
8) 1 teaspoon of red chili powder
9) 3/4 cup of washed jasmine rice
10) 2 tablespoons of green moong dal
11) 2 tablespoons of orange masoor dal
12) 2 tablespoons og yellow moong dal
13) 1/2 cup of meethi leaves, washed and chopped
14) 2 cups of water

Method:

1) Heat pressure cooker on medim heat. Add ghee, mustard seeds, cumin seeds, onion and green chili. Stir for 1-2 min.
2) Add, turmeric powder, salt and red chili powder.
3) Add, rice and all dals. Stir for a min.
4) Add, methi leaves and 2 cups of water
5) Cook for 3 whistles and serve it warm with more ghee :p or curd. ENJOY!

Methi Multigrain Khichdi

Leftover Rice Laddoo

1) 3/4 cup of boiled leftover rice
2) 4 tablespoons of brown sugar or jaggery
3) 1/2 tablespoon of poppy seeds (khas-khas)
4) 2 tablespoons of ghee
5) 3 tablespoons of grated dry coconut
6) 1 teaspoon of cardamom powder
7) 1/2 cup of milk

Method:

1) Heat ghee in a pan. Add, poppy seeds and fry.
2) Add, leftover rice. Stir for a min on medium heat.
3) Add coconut, brown sugar and stir for a min or so
4) Add milk. Wait till it evaporates completely. Switch off the heat and add cardamom powder.
5) Cool the mixture and make round balls/ladoo. Decorate with your favorite dry fruit.

Leftover Rice Laddoo

Mix Veg in Peanut Gravy

Ingredients:

1) 2 tablespoons of oil
2) 1 teaspoon of mustard seeds
3) 1 teaspoon of cumin seeds
4) 1 inch ginger, finely chopped
5) 2-3 cloves of garlic, finely chopped
6) 1/2 medium size onion, chopped
7) 1 small tomato, chopped
8) 1 small potato, cut into cubes
9) 7-8 cubes of egg plant (1 small baingan)
10) Half cup of peas
11) Half cup of green beans
12) 1 carrot, cut into cubes (You can use other vegetables also like capsicum, etc.)
13) 1 tablespoon of dry grated coconut
14) 1 tablespoon of roasted, grinded peanuts
15) 1 teaspoon of red chili powder
16) Salt to taste
17) 1/2 teaspoon of haldi
18) Pinch of hing

Method:

1) Heat oil in a pan. Add, mustard seeds, cumin seeds, hing, ginger and garlic. Stir for a min.
2) Add, onion, tomato , salt and haldi. Stir for a min.
3) Add coconut and then add all veggies
4) Add very little water and cover it. Let it cook. Keep stirring in between
5) When vegetables are completely cooked add, roasted peanut. Cover it and let it cook for 2-3 mins. Add red chili powder and serve with roti or paratha

Mix veg in peanut gravy

Sweet and sour Lemon Pickle / Khatta-Meetha nimbu ka achar

Ingredients:

1) 2 large lemon
2) 2 cup of sugar
3) 1 tablespoon of red chili powder
4) 1 tablespoon of achar masala
5) 2 tablespoon of salt

Method:

1) Wash and dry lemon. Finely chopped them.
2) Add sugar and let it sit for 2 hrs. (Pic 1)
3) Add red chili powder, achar masala and salt (Pic 2)
4) Turn on the heat on medium and cook the above mixture for 2 mins.Turn down the heat to sim and cook for 15 mins. Keep stiring.
5) Turn off the heat. Cool it and store in a glass jar. Keep it in sun or near heater (in winters). Pickle will me ready in 4-5 days. (Pic 3)

Pic 1

Pic 2

Sweet and sour Lemon Pickle

Quick Easy Instant Gajjar ka Halwa / Carrot Halwa

Ingredients:

1) 2 lb finely shredded carrots
2) Condensed milk - 14 oz
3) Evaporated milk - 12 oz
4) Desi ghee - 2 tablespoons
5) Cashew nuts - 2 tablespoons, crushed
6) Soaked raisins - 1 tablespoon
7) Cardamom powder - 1/2 teaspoon
8) Almonds - 2 tablespoons

Method:

1) Soak raisins in water for 15 mins
2) In a pan add, ghee and cashew nuts. Stir for a min.
3) Add, carrots, condensed milk and evaporated milk. Stir till it evaporates (25-35 mins)
4) Turn off the heat. Add, cardamom and raisins.
5) Cool it and decorate with almonds and cashew nuts

Gajjar ka Halwa

Leftover Roti / Chappati Ladu / Ladoo

Ingredients:

1) 4 old roti or chapati (Coarsely grinded in a blender)
2) 4 tablespoons of brown sugar or jaggery
3) 1/2 tablespoon of poppy seeds (khas-khas)
4) 2 tablespoons of ghee
5) 2 tablespoons of grated dry coconut
6) 1 teaspoon of cardamom powder
7) 1/2 cup of milk

Method:

1) Heat ghee in a pan. Add, poppy seeds and fry.
2) Add, grinded chapati / roti. Stir for 2-3 mins on medium heat.
3) Add coconut, brown sugar and stir for a min or so
4) Add milk if the mixture is dry. Wait till it evaporates completely. Switch off the heat and add cardamom powder.
5) Cool the mixture and make round balls/ladoo

Leftover Roti / Chappati Ladoo