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

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

Leftover Rice Paratha

Leftover Chana Dal Pulao Paratha


Ingredients:


1) 1/2 small onion, finely chopped
2) 1 Green chilies, finely chopped
3) 3-4 sprigs of cilantro, chopped
4) 1/2 teaspoon of red chili powder
5) Salt to taste
6) Ghee/butter fr frying
7) Leftover rice/pulao


Ingredients for dough:


1) 2 cups whole wheat flour
2) Water for kneading


Method:


1) In a bowl, add whole wheat flour and water. Knead it to a soft dough.
2) In separate bowl add, leftover rice or pulao, onion, green chilies, cilantro and red chili powder. Mix well
3) Divide the soft dough in 5-6 equal portions. Take one portion, roll into a ball, apply dry flour and with the help of a rolling pin roll it into a circle of about 3" diameter.
4) Brush the dough with ghee/butter, add salt and pulao stuffing (from step -2). Close the edges and roll it again into a circle of 5-6" diameter
5) Put it on a hot skillet on medium heat and cook both sides by applying ghee/butter. Repeat the same with other portions.

Rice Paratha

Recipe by Geetanjali S. Mahadik

Spicy Puffed rice/ Murmura/ Kurmura/ Churmura

Spicy Puffed rice/ Murmura/ Kurmura/ Churmura
Ingredients:
1) 15 cups of puffed rice
2) 2 cups of peanuts
3) 1/2 cup of dry coconut flakes
4) 2 tablespoon of mustard seeds
5) 2 tablespoons of cumin seeds
6)10 whole red chilies
7) 10-12curry leaves
8) 1/2 teaspoon of hing
9)1 teaspoon of haldi
10) 1/2 cup of raisins and roasted cashew nuts
11) Salt to taste
12) 1/2 tablespoon of red chili powder
13) 1/2 tablespoon of sugar
14) 1/2 cup of oil
Method:
1) Heat oil in a large pan on medium flame. Add, peanuts and stir for a min.
2) Add, coconut flakes and stir for a min.
3) Now add, mustard seeds, cumin seeds, whole red chilies, curry leaves, hing and haldi. Give a quick stir
4) Add, puffed rice. Mix well. Keep stirring till the puffed rice are crunchy
5) Add, raisins, cashew nuts, salt and red chili powder. Mix well
6) Switch off the heat and add sugar
7) Cool the mixture for about 10 mins and store it in an airtight container

Spicy Crispy Puffed Rice

Recipe by Geetanjali S. Mahadik

Curd Rice

Curd Rice

Ingredients:

1) 1 Cup of cooked/boiled rice
2) 1 green chili,chopped
3) Salt to taste
4) 1/2 teaspoon of red chili powder
5) 3/4 cup of curd/yogurt
6) 3 tablespoons of ghee/butter
7) 1-2 whole red chili
8) 1/2 teaspoon of mustard seeds
9) 1/2 teaspoon of cumin seeds
10) 1 tablespoon of urad dal
11) Pinch of hing
12) 1 teaspoon of ginger
13) 2 curry leaves
14) 1 teaspoon of sour cream

Method:

1) In a bowl add, boiled rice, salt, red chili powder, curd and green chili
2) Heat ghee in a pan add, mustard seeds, whole red chilies, mustard seeds, cumin seeds, urad dal, hing, ginger and curry leaves. Stir for a minute
3) Add, seasoning from pan to bowl. Mix well
4) Serve with sour cream, pickles and papad

Step - 1

Step - 3

After Step - 4

Veg Pulao

Veg Pulao

Ingredients:

1) 1 cup of cooked (boiled) basmati rice (each grain should be separate)
2) 1 cup of vegetables (carrots, peas, beans, bell pepper etc.) & few paneer cubes
3) 3 tablespoons of ghee/oil/butter
4) 4 cloves & 1/2 teaspoon of cinnamon powder (or 1 stick)
5) 2 bay leaves
6) 1 black cardamom
7) 2 green cardamom
8) 1 teaspoon of ginger, finely chopped
9) 2 cloves of garlic, chopped
10) 2 green chilies, chopped
11) 1 medium onion, chopped
12) Salt to taste
13) 1 teaspoon of red chili powder
14) 3-4 tablespoons of cold curd

Method:

Step 1: Heat oil/ghee in a non-stick pan on medium heat and add, cloves, cinnamon, bay leaves, elaichi OR garam masala and cumin seeds. Stir for a minute
Step 2: Add, green chili and onion. Stir for a min.
Step 3: Add, all vegetables and stir for 3-4 minutes
Step 4: Add, salt and red chili powder. Mix well
Step 5: On low heat add curd slowly & stir for 2-3 minutes (till fat separates). Finely, all cooked rice. Mix well

After Step - 4

After Step - 5

Veg Pulao

Zucchini Coconut Rice

Ghiya/Zucchini Coconut Rice
(Serve - 2)

Ingredients:

1) 1 cup of cooked basmati rice (each grain should be separate)
2) 3 tablespoons of ghee/butter/oil
3) 1 teaspoon of mustard seeds
4) 1 teaspoon of cumin seeds
5) 3 curry leaves
6) 1 green chili, chopped
7) 1/2 medium onion, chopped
8) 1/2 cup of grated zucchini (2)
9) 1/2 cup of shredded dry roasted coconut
10) Salt to taste
11) 1 teaspoon of red chili powder
12) 2-3 sprigs of cilantro/coriander, chopped

Method:

1) Heat ghee/oil in a non-stick pan on medium heat and add mustard seeds
2) When mustard seeds pop, add cumin seeds, curry leaves, green chili and onion. Stir for 2-3 minutes
3) Add zucchini/ghiya and stir for 2-3 minutes
4) Add dry roasted coconut and stir for another 2 minutes.
5) Add cooked rice, salt and red chili powder. Mix well
6) Garnish with cilantro and serve with a tablespoon of sour cream (optional)

Grated zucchini, rice, green chili, roasted coconut & onion

Step 2 and 3

Step 4

After Step 6 - Zucchini Coconut Rice

Sesame Rice

Sesame Rice

Ingredients:

1) 1 cup of cooked rice (each grain should be separate)
2) 2-3 tablespoons of ghee/butter
3) 2 tablespoons of dry roasted and lightly crushed sesame seeds
4) 1 teaspoon of mustard seeds
5) 1-2 whole red chilies
6) 1 teaspoon of cumin seeds
7) 1 small onion, chopped
8) 4 curry leaves
9) 2 green chilies, chopped
10) 1 teaspoon of red chili powder (optional)
11) Salt to taste
12) 1 tablespoon of sour cream (optional)

Method:

1) Heat ghee/butter in a non-stick pan (medium heat) and add, mustard seeds
2) When mustard seeds pop, add whole red chilies, cumin seeds, onion, green chilies, curry leaves and roasted sesame seeds. Stir for 2 minutes
3) Add, cooked rice, salt and red chili powder. Mix well
4) Serve with a tablespoon of sour cream or yogurt

Roasted Sesame Seeds

Lightly Crushed Sesame Seeds

Final Product - Sesame Rice

Indian Chinese Fried Rice

Indian Chinese Fried Rice

Ingredients:

1) 1 cup of cooked rice (Basmati or jasmine)

2) 3 tablespoons of olive/vegetable oil

3) 2-3 cloves of garlic, chopped
4) 1 teaspoon of ginger, chopped
5) 1-2 sun-dried tomatoes, sliced thin (optional)

6) 1 small onion, chopped, sliced thin

7) 1 cup of vegetables (cabbage, carrots, green beans, corn, bell pepper etc.), chopped

8) 1 teaspoon of white vinegar
9) 1 teaspoon of soy sauce
10) 1 teaspoon of Chinese chili sauce
11) 1 teaspoon of sweet & sour sauce
12) 1 teaspoon of red and green habanero hot sauce (optional)
13) Salt to taste
14) 4-5 chopped spring onions

Method:

1) Add, oil to a hot pan on medium heat

2) Add, garlic and ginger. Cook for a minute
3) Add, onion and all vegetables. Stir for 2-3 minutes
4) Add, vinegar, soy sauce, chili sauce, sweet & sour sauce, red and green habanero hot sauce. Stir for a minute
5) Add, cooked rice, salt and mix well
6) Garnish with spring onions