KHICHADI WITH MIX VEGETABLE

KHICHDI WITH MIX VEGETABLE

It is said that Khichdi is very digestive food for patient but when we make in different way, every people like it. Main ingredients of khichdi is rice & split moong dal .When we include all vegetable in khichadi , its taste increase double.Let us start to make MIX VEGETABLE KHICHDI

INGREDIENTS :-

* Rice - 1cup

* Split moong dal - 2cup

* All vegetables like carrot,cabbage, french beans, cauliflower, peas, capsicum chopped in small pieces 

* Oil - 1and1/2 tbs

* Cumin seeds less than small1/4 tsp, 

* Mustard seeds less than small1/4 tsp

* Carom seeds less than small1/4 tsp

* Asafoetida - 1 pinch

* Salt to taste

* Turmeric powder - small 1 tsp

* Red Chilli powder - 1/2 tsp

* Coriander powder - 1+1/2tsp

* Ginger + Coconut grated - 1+1 tbs

PREPARATION:-

*Wash rice, split moong dal & all vegetables in water  Keep aside

METHOD:-

1. Heat oil in pressure cooker and put cumin seeds, carom seed, mustard seeds,then add asafoetida

2. When it crackles , place rice, split moong dal & all vegetables

3. Add salt, red cilli powder, coriander powder, grated ginger & coconut .Mix it well

4. cover the lid & let the 1whistle come

5. Now on medium flame let the second whistle come

6. Turn off the flame & wait until the lid open itself

7. MIX VEGETABLE KHICHDI IS READY

8. Serve it with deshi ghee, pickles or papad as u like

NOTE:-

Vegetable can be less or more as u wish .

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BEDMI PURI

BEDMI PURI

urad dal puri is called bedmi puri. It is eaten in many states of the country like Madhya Pradesh, Rajasthan, Bihar etc. Its  taste is very good when hot but stale puris are also delicious .Its best combination of aloo (Potato) ki sabji & Methi ki chatni. It is made with Moong dal or Urad dal is used to prepare bedmi puri. Let us see how to make bedmi puri.

INGREDIENTS:-

• Wheat flour - 400 gms (4 cup )
• Sooji - 100 gms. (1/2 cup)
• Oil - 2 tbs.
• Moong or Urad dal - 20 gms. (1 cup) or can be used urad dal flour or moong dal flour depending on your choice.Taste is the same. Although i used urad dal flour
• Salt to taste
• Coriander powder - 1 1/2 tea spoon.
• Red chilli powder - less than 1/4 tsp
• Garam masala - less than 1/4 tsp.
• Green Chilli - 2 finely chopped
• Ginger - 1 inch piece.
• Black pepper - less than 1/4 tsp
• Fennel seeds - less than 1/4tsp
• Cumin seeds - less than 1/4 tsp
• Coriander seeds coarsely - less than 1/4 tsp
• Asafoetida - 1 pinch
• Oil - to fry Bedmi Poori.

FIRSTMETHOD :-

 1 If use dal pithi 

* Then first of all soak the moong or urad dal in the water for 2 hours. Strain the water and put it into the mixer along with ginger and green chilli. Make a thick paste and add all ingredients into the paste.

* Sieve the flour and sooji in a separate bowl. Put oil and dal masala paste into the flour and knead it with lukewarm water. The dough should be tight as compared to the dough prepared for the plain chapatis. Cover the dough and leave it for half an hour. After half an hour fix the dough by beating it with greased hands. 

SECOND METHOD:-

2 If use moong or urad dal flour, 

* Place all ingredients in a big bowl or plate and mix it well

* Add ghee into the flour

* Knead it with lukewarm water. The dough should be tight as compared to the dough prepared for the plain chapaties

 * Cover the dough and leave it for half an hour. After half an hour fix the dough by beating it with greased hands.

* After that make balls of dough like a small lemon size

* Now start to make puri by rolling pin

* Heat oil in a pan. Put the pooris into pan and fry them by flipping and turning the sides, till each of them turns brown. Fry all the other pooris in the same way

.

* Now Bedmi poori is ready and serve it with Aaloo ki subji & methi chatni

NOTE:-

If you like my recipe ,plz share your comments Your feedback are always welcome.

Split Moong Dal Paratha

DAL PARATHA

Dal Paratha is best described as Indian stuffed flatbread. This delicious bread is filled with cooked split Moong dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. Let us start to make Dal Paratha

Ingredients:

For DOUGH :-

• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 1 tablespoon oil
• About 1/3 cup lukewarm water

• For FILLING

• 1/2 cup split Moong dal, available in Indian grocery stores
• 1/2 teaspoon salt
• 1 teaspoon fennel seed powder, (saunf)
• 1/2 teaspoon red chili powder, adjust to taste
• 1/8 teaspoon asafetida (hing)
• 1 inch piece Ginger (chopped)
• 2-3 finely chopped green chillies
• 1/4 cup whole wheat flour, for rolling
• 2 tablespoons oil for cooking paratha

Method:-

For DOUGH:-

1. Mix the flour, salt and oil.
2. Add the water slowly, mixing with your fingers as you pour.
3. Dough should be soft, do not knead the dough.
4. Cover the dough and let it sit for at least fifteen minutes.

FOR FILLING:-

1. Boil the Moong dal with two cups of water on medium high heat. After dal comes to boil, reduce the heat to medium and let it cook until dal is very soft. If needed add little more water. Strain the dal removing the excess water if needed.
2. consistency of soft dough. Consistency of dal is very important for this recipe. If dal is too soft it will be difficult to do the filling, then stir fry the dal to bring to the right consistency. If it is too dry and crumbly add little water.
3. In a bowl mix dal with salt, fennel powder, chili powder and asafetida. Add the pepper and salt to taste. Set aside 

HOW TO MAKE PARATHA:-

1. Divide the dough and filling into eight equal parts and form into balls.
2. Roll dough ball lightly in dry flour and roll into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle three to four minutes.
3. Meanwhile heat an iron or other heavy griddle on medium high heat until moderately hot. To test, sprinkle water on the griddle If the water sizzles right away, the griddle is ready.
4. Press the filled ball lightly on dry flour from both sides.
5. Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into seven-inch circle.
6. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
7. After a few seconds, drizzle half teaspoon of oil over the paratha. Flip the paratha and put again half teaspoon of oil. Lightly press the puffed areas with a spatula. This will help paratha to puff.
8. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
9. Parathas are best served hot and crispy. They will be soft as they cool off.
10. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated six to seven days or frozen for up to a month. Re-heat using a griddle or oven. But they taste great at room temperature.

NOTE:- you can enjoy Moong Dal paratha with Dahi, GREEN CORIANDER CHUTNEY, Aaloo ki sabji or tea as breakfast. Your comments r welcome