Moong Dal Kichdi

Moong dal is highly nutritious and the kichdi made out of it is often considered to be a light and comfort meal in my home. After having a heavy lunch for the day, I never thought of cooking for the dinner. This kichdi is so simple and healthy which I always prefer during those situations. It is considered to be a yogic diet as this is helpful in cleansing the digestive system and assist the body in staying healthy and strong.



All you need:

Basmati Rice - 1 cup
Moong dal - 1 cup
Fresh or frozen vegetables of your choice - 1 cup
Onion - 1/2 chopped
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ginger - 1 inch piece (chopped)
Garlic - 2 small pods (chopped)
Coriander leaves - few
Turmeric - 1/2 tsp
Green chillies - 3
Ghee - 1 tbsp
Water - 6 cups
Salt to taste

Method:

Wash the Rice and Moong dal and add 6 cups of water to it.

Add salt, slitted green chillies, turmeric and the vegetables to the rice and dal mixture.

Stir it well and pressure cook it for 4 whistles. ( If you prefer to cook in open pot, add vegetables later when rice and dal are half done. The water measurement also changes from 6 to 9 cups).

Add ghee to a separate pan and let the mustard and cumin seeds to crackle.

Add chopped onions, ginger and garlic to the pan and fry for a minute then add them to the cooked pot.

Finally add chopped coriander leaves to give a great twist to the kichdi.

Serve it along with Plain yogurt or with a pickle of your choice.

This is my entry for WYF : Light Meal Event arranged by Simple Indian Food blog.

Mint Bhath

All the credit for this recipe goes to my sister. She is a psychologist but at the same time great cook too...I learned so many recipes from her. I enjoyed those days when she made "Puttu", especially for me. I really miss her a lot......

I used to make chutney and spice dal powder from mint leaves. But always try to do something different from that. I feel- Now, I have the right recipe in hand to do with mint leaves. This recipe really impressed me. This recipe is very easy to cook, less ingredients and tastes great. Absolutely ,right comfort food for lunchbox and as the picnic recipe. Thanks to my sister.



All you need:
Rice – 1 1/2 cups
Mint leaves – 1 bunch
Red chilli – 2 to 3
Tamarind – lemon size
Mustard Seeds – 1tsp
Hing
Salt, oil

Method:
1. Cook the rice separately.
2. Grind mint leaves, tamarind, red chillies and salt with very little water.
3. Heat 1 tbsp of oil in a pan and put mustard seeds .
4. Now add the grounded masala along with hing powder till the oil separates from it and it forms thick mass (like chutney).
5.Now add rice, mix well and serve.

Tomato Bhath

One of the biggest challenges are finding recipes for lunchbox everyday.I used to struggle if i won't preplan about tommorrow's lunch box.Always lunches have to be quick and easy to make or can be made ahead of time and at the same time tasty too..........That too ,my family needs variety everyday.Whatever the new varieties we make, we still can't forget those all time favourites from our childhood.Tomato bath is one of that......easy to make ......tastes great when it is little bit spicy.


Ingredients:
Rice - 1 cup
Onion - 1 (medium)
Tomato - 3 (big)
Jeera - 1 tbsp
Mustard seeds - 1 tbsp
U.dal - 1 tbsp
Channa dal - 1 tbsp
Green chillies - 2
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Hing - a pinch
Curry leaves
Coriander leaves
salt

Method:
1. Pour a tbsp. of oil in a pan and add jeera and mustard seeds to it.
2. When it splutters add u.dal ,channa dal and green chillies (slitted lengthwise).
3. Add curry leaves and chopped onions.
4. When the onions become translucent,add chopped tomatoes(riped ones).
5. Cover the pan and cook it in simmer.
6. When the tomatoes are transformed into pulp,add salt,chilli powder,turmeric powder and hing.
7. Cook for further 5 to 10 minutes and then add chopped coriander leaves.
8. Cook until it becomes a thick gravy.

Bitter Gourd Rice

Bitter Gourd also known as balsam pear or bitter melon is one of the popular vegetables in Indian and Chinese cooking. For our surprise, Chinese use bitter gourd in tea preparation. Always young immature bitter gourds are best for cooking in which the skin is bright green in color. The bitter gourd has excellent medicinal virtues. Even capsules are prepared from bitter gourd for the treatment of diabetes.



This is another simple and yummy recipe from my mom's kitchen.
No body likes bitterness...........But my mom's preparation tempts us to say "yes" to bitter gourd.



Ingredients:
Rice - 1 cup
Bitter Gourd - 2 (small)
Onion - 1 (Medium)
Tomato - 2 (Medium)
Jeera - 1/2 tsp
Mustard seeds - 1/2 tsp
U.dal - 1/2 tbsp
Curry leaves - few
Coriander leaves - few
Turmeric powder
Chilli powder
Salt.

Method:

1.Chop the vegetables and keep aside.(Remove the seeds from bitter gourd)
2.Heat a tbsp of oil and fry the bitter gourd(at a low flame) to offset its bitterness.
3.When it becomes soft ,remove it from the flame .
4.Add a tbsp of oil to the pan and make seasoning.
5.Now,add onion and fry till it become translucent, then add tomato.
6.When tomato gets cooked add fried bitter gourd and add turmeric,salt and chilli powder after few minutes.
7.Finally add curry leaves and coriander leaves.
8.Add rice and mix well.( you can use basmati too).

Note: Don't eat bitter gourd if you are pregnant .

Spicy Vegetable Pulao

I prepared this recipe for my husband’s birthday party and I got more appreciations from guests .I will never forget it. Those moments are one of my sweet memories. Here the recipe for spicy vegetable pulao.

Ingredients:

Rice – 1 ½ cup
Vegetables - 1 cup
(Beans, Carrot, Green peas, Cauliflower, Potato)
Onion – 2 (Medium )
Tomato – 2
Green chillies – 5
Fresh shredded coconut – 1/4 cup
Ginger-Garlic Paste – 1 tbsp
Cinnamon – 2 sticks
Cloves – 3
Bay leaves – 3
Cardamom – 3
Saunf - ¼ tbsp
Jeera – ½ tbsp
Dhaniya powder – ¼ tbsp
Garam Masala – ¼ tbsp
Chopped coriander leaves – handful

Method:

1. Wash the basmati rice, drain and keep aside for about 10 minutes.

2. Cut the vegetables into medium sizes (of the shape whatever you like ).

3. Then grind all other ingredients with ½ onion. Chop the remaining onion .

4. Put the rice in rice cooker to boil. Meanwhile, heat 1 tbsp. of oil in a pan and fry the bay leaves and chopped onion.

5. Add the vegetables and sauté for 8 to 10 minutes then add the masala paste to it.

6. Stir it for 5 minutes and then add the entire masala ingredient into the rice cooker (before rice gets fully boiled).

7. Serve hot with raita.

( Consider 1: 1 1/2 rice – water ratio )