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

Green Moong/Mung Dal Chakolya / Varan phal

Green Moong dal Chakolya /  Varan Phal - Pulse with wheat dumplings

Ingredients:

For Varan/dal

1) 1 cup of green moong dal, washed and boiled
2) 1/2 teaspoon of haldi
3) 2 tablespoons of ghee/butter
4) 1 teaspoon of mustard seeds
5) 1 teaspoon of cumin seeds
6) 4 cloves of garlic, chopped
7) Pinch of hing
8) 1 large tomato, chopped
9) 4-5 kokum pieces, soaked in 1/3 cup of water for 10 mins.
10) Salt to taste
11) 2 teaspoon of red chili powder
12) 2 teaspoon of jaggery or gur
13) 2-3 sprigs of cilantro, chopped

For phal/wheat dumplings:

1) 2 cups of whole wheat flour
2) 1 teaspoon of salt
3) 1/2 teaspoon of red chili powder
4) 1 tablespoon of oil
5) 1/2 teaspoon of ajwain
6) 1/2 teaspoon of cumin seeds
7) Water

Method:

1) Pressure cook toor dal, haldi and water (4-5 whistles)

2) For phal: In a bowl, take flour, salt, red chili powder, oil, ajwain and cumin seeds.Knead it using
warm water to stiff and smooth dough. Let it sit for 5-10
mins

3) Heat oil in a large pan on medium heat. Add ghee, mustard seeds, cumin seeds and
garlic. Stir for a min

4) Add, hing, boiled dal,tomato, water, kokum pieces, salt and red chili powder. Stir for 2-3
mins.

5) On low heat add gur and mix well

6) Now, take dough and roll it to chapati thickness and with the help a knife cut the chapati into square or diamond shape. One by one drop them to the dal mixture. Mix well. Cover it and
cook for 10-15 mins. on low heat or till the dumplings/phal are completely
cooked. Add water if needed.

7) Garnish with cilantro and serve hot with desi ghee

Green Moong Dal Chakolya


Recipe by: Geetanjali S. Mahadik

Matki Bhaat / Moth Beans Pulao

Matki Bhaat / Moth Beans Pulao
Ingredients:
1) 1 cup of basmati rice, boiled (make sure each grain should be separate)
2) 1/2 cup of moth beans, either sprouted or boiled (each bean should be separate)
3) 3-4 tablespoons of ghee/butter/oil
4) 1 teaspoon of cumin seeds
5) 1/2 onion, chopped
6) 1/2 teaspoon of turmeric powder
7) Salt to taste
8) 1 teaspoon of red chili powder
9) 5-6 sprigs of cilantro, chopped
Method:
1) Heat ghee/oil in a pan
2) Add cumin seeds, onion, turmeric powder and salt. Cook for 2 mins.
3) Add boiled/sprouted moth beans. stir for a min or so
4) Add boiled basmati rice. Mix well
5) Add red chili powder. Garnish it with cilantro and serve it with ghee or lemon/lime

Matki Bhaat / Moth Beans Pulao

Recipe by Geetanjali S. Mahadik

Chakolya / Varan Phal

Chakolya /  Varan Phal - Pulse with wheat dumplings
Ingredients:
For Varan/dal
1) 1 cup of toor dal, washed and boiled
2) 1/2 teaspoon of haldi
3) 2 tablespoons of ghee/butter
4) 1 teaspoon of mustard seeds
5) 1 teaspoon of cumin seeds
6) 4 cloves of garlic, chopped
7) Pinch of hing
8) 1 large tomato, chopped
9) 4-5 kokum pieces, soaked in 1/3 cup of water for 10 mins.
10) Salt to taste
11) 2 teaspoon of red chili powder
12) 2 teaspoon of jaggery or gur
13) 2-3 sprigs of cilantro, chopped
For phal/wheat dumplings:
1) 2 cups of whole wheat flour
2) 1 teaspoon of salt
3) 1/2 teaspoon of red chili powder
4) 1 tablespoon of oil
5) 1/2 teaspoon of ajwain
6) 1/2 teaspoon of cumin seeds
7) Water
Method:
1) Pressure cook toor dal, haldi and water (4-5 whistles)
2) For phal: In a bowl, take flour, salt, red chili powder, oil, ajwain and cumin seeds.Knead it using warm water to stiff and smooth dough. Let it sit for 5-10 mins
3) Heat oil in a large pan on medium heat. Add ghee, mustard seeds, cumin seeds and garlic. Stir for a min
4) Add, hing, boiled dal,tomato, water, kokum pieces, salt and red chili powder. Stir for 2-3 mins.
5) On low heat add gur and mix well
6) Now, take dough and roll it to chapati thickness and with the help a knife cut the chapati into square or diamond shape. One by one drop them to the dal mixture. Mix well. Cover it and cook for 10-15 mins. on low heat or till the dumplings/phal are completely cooked.Add water if needed.
7) Garnish with cilantro and serve hot with desi ghee

Chakolya / Varan Phal

Recipe by Geetanjali S. Mahadik

Dry/Sukha Rajma

Sukha Rajma/ Dry Red Kidney Beans
Ingredients:
1) 1 cup of Rajma/Red Kidney Beans
2) 1 tablespoon of ginger, chopped
3) 3-4 green chilies, chopped
4) 1 tablespoon of coriander seeds, lightly crushed
5) 1 teaspoon of red chili powder
6) 1/2 teaspoon of black pepper
7) Salt to taste
8) 3 tablespoons of ghee/butter
9) 4-5 sprigs of cilantro, chopped
Method:
1) Soak rajma in water overnight
2) Pressure cook rajma until soft (3 whistles)
3) Heat ghee/butter in a pan on medium heat. Add, ginger and green chilies. Stir for a minute.
4) Now add, coriander seed, red chili powder, black pepper, salt and pressure cooked rajma without water. Stir it for 3-4 minutes until all the water evaporates
5) Garnish with cilantro. Serve it with roti/paratha and boondi raita
Its very simple and super delicious recipe!

Sukha Rajma

Recipe by Geetanjali S. Mahadik

Chayote Squash and Peas

Chayote Squash and Peas / Chow-Chow and matar subzi
(Serve - 2-3)

Ingredients:

1) 2 chayote squash, washed and diced
2) 1/2 cup of green peas, washed
3) 3 tablespoons of olive/vegetable oil
4) 1 teaspoon of mustard seeds

5) 4-6 curry leaves

6) 2 cloves of garlic, chopped

7) 1 teaspoon of ginger, finely chopped

8) 1 small onion, chopped

9) 1/2 teaspoon of turmeric powder
10) Lightly crushed coriander seeds
11) 1/4 cup water
12) 2 teaspoons of shredded coconut (optional)
13) 2 teaspoons  of roasted peanuts (optional)
14) 1 green chili
15) 1 teaspoon of red chili powder
16) Salt to taste
17) 5-6 sprigs of cilantro
Method:
1) In a pressure cooker, heat oil and add mustard seeds
2) When mustard seeds pop, add crushed coriander seeds, garlic, ginger and curry leaves. Stir for a minute
3) Add, onion, turmeric powder, salt and stir for 2-3 minutes
4) Add, chayote squash, peas, red chili powder and water. Pressure cook for 3-4 whistles. Switch off the heat
5) Grind (using electric grinder or mortar & pestle) - coconut, roasted peanuts and green chili to a paste
6) Open the cooker and lightly mash the vegetables using potato masher
7) Again, switch on the heat on medium. Add coconut-peanut-chili paste. Stir until all the water evaporates (10-15 minutes)
(This step is very important with or without coconut paste. As, many squashes and baingan bartha oozes out tasty flavours after slow roasting/bhunana)
8) Garnish with cilantro leaves and green chilies

Chayote Squash

Ingredient # 10

Method: Step # 5

Final Product - Chayote Squash & Peas

Spicy Zucchini-Channa Dal

Spicy Zucchini-Channa Dal
(Serves: 3-4)
Ingredients:
1) 1 cup of channa dal (soaked in 2 1/2 cups of water for about 2 hours)
2) 2 small zucchini, cut
3) 3 tablespoon of oil/ghee
4) 1 teaspoon of mustard seeds
5) 1 teaspoon of cumin seeds
6) Pinch of asafoetida
7) 3 cloves of garlic, finely chopped
8) 1 teaspoon of ginger, finely chopped
9) 2-3 green chillis, chopped
10) 1 small onion, chopped
11) 1/2 teaspoon of turmeric powder
12) 1 medium tomato, chopped
13) 1/2 teaspoon of garam masala/goda masala
14) 1 teaspoon cumin-coriander powder
15) 5-6 sprigs of cilantro/coriander
Method:
1) Heat ghee in a pressure cooker
2) Add, mustard seeds, cumin seeds, asafoetida and garlic. Stir for a minute
3) Add, ginger, green chillis, turmeric powder and onion. Saute till it gets light brown in colour
4) Add, tomato, garam masala, cumin-coriander powder and stir for 2-3 minutes
5) Now add, channa dal along with its water, salt and zucchini. Stir and pressure cook for 3 whistles
6) Open the pressure cooker, check the salt, garnish with cilantro and its ready to serve with roti or rice

Recipe by Geetanjali S. Mahadik

Moong-Masoor dal recipe

Moong-Masoor dal
(Serve: 2-3)
Ingredients:
1) 1/2 cup moong dhuli dal ( lemony yellow lentils), washed
2) 1/2 cup masoor dal (red lentils), washed
3) 3 cups water
4) 1/2 teaspoon turmeric powder
5) 1 teaspoon cumin seeds (jeera)
6) 2-3 chopped green chilies
7) 1 teaspoon chopped ginger (1/2 inch piece)
8) 1/2 small onion, chopped
9) 1/2 teaspoon fenugreek seeds (methi seeds)
10) Salt to taste
For Seasoning/Tadka:
11) 3-4 tablespoon ghee/butter/oil
12) 1 teaspoon mustard seeds
13) 2 whole red chilies
14) Pinch of hing powder
15) 3-4 curry leaves
16) 1/2 teaspoon cumin powder
17) 1/2 teaspoon coriander powder
18) 1 teaspoon red chili powder
19) 1/2 teaspoon garam masala/goda masala
20) 5 sprigs of cilantro/coriander, chopped
Method:
1. In a pressure cooker, add both well washed dals, water, turmeric powder, cumin seeds, green chilies, ginger, onion, fenugreek seeds and salt to taste. (Ingredients 1 to 10).
2. Cook for 3 whistles.
3. For seasoning or tadka: In a hot pan, add ghee, mustard seeds, whole red chilies, hing, curry leaves and boiled dal mixture.
4. Add cumin powder, coriander powder, red chili powder and garam masala.
5. Allow it to boil for 3-4 minutes.
6. Garnish with chopped green cilantro and serve it with rice, roti or paratha.

Recipe by Geetanjali S. Mahadik