Kadhi -Khichdi

Usually most of my meals are somewhere within the 10-30 minutes time limit. The simple reason being I usually don’t have more time! 

I clean, peel, chop etc. the veggies on weekends. 

Fresh Green chillies which are one of the most necessary ingredients in our cooking are destemmed, washed dried and ground to a paste along with a few drops of lime juice and refrigerated, so that it’s easy to use in our day-to-day cooking. 

Garlic is peeled and ground to a paste- refrigerated 

I also make a Greenchilli-garlic-coriander paste for one week and refrigerate it. 

Any greens and coriander are cleaned, washed, dried and chopped and stored for the week. 

Usually I have some bean sprout or the other in the fridge for the week to add them to a salad or some curry. 

If any weekend I feel lazy doing this I have to resort to the local malls for chopped vegetables. I don’t know what I would do without my Fridge! 

Kadhi – Khichdi – the name itself is so comforting. Apart from comforting the soul and the palate, it is a comforting meal to cook! Least amount of time giving best results for the palate. When you have no clue what to cook or you are short of time or when you miss your mom’s cooking ..Kadhi-Khichdi is the meal for you. Especially these wet monsoon nights, I can just drink the hot, spicy Kadhi like soup! 

This simple comforting age old duo goes to Mallugirl’s Summer Express cooking event

 

__________________________________________________________ 

Kadhi Khichdi recipe

For about 3 servings

_____________________________________________________

 0-10 minutes 

Wash 1 cup rice and

½ cup green mung dal (with skin) 

Finely Chop 1 onion 

Heat oil in a pressure pan.

Add ½ tsp mustard seeds, let them crackle.

Add cumene seeds and ¼ tsp turmeric powder. 

Add 2 tsp green chilli paste and 1 tsp garlic paste.

Add chopped onion and fry for few seconds. 

Add 1 – 1 ½ cups chopped veggies like carrot, beans, cauliflower, mushrooms -anything you have in your fridge. Mix nicely and add the washed Rice-Dal.

Mix and add ~4-5 cups of water. Add salt and pressure cook for 1 whistle and 10 minutes after that. 

10- 20 minutes 

While the Khichdi is cooking add about 2 tbsp Besan (Gram flour) to 4 cups of buttermilk (from homemade curd or ready made curd- I like Amul). Mix nicely with your hands so that it does not form lumps. Add salt to this buttermilk-besan mix 

Heat oil in a Kadai (wok).

Add ½ tsp mustard seeds, and ½ tsp cumene seeds once they crackle.

Add 2-3 tsp greenchilli- garlic-coriander paste.

Immediately add the buttermilk-besan mix and boil for 2-3 minutes. 

0-25 minutes

Roast Papad of your choice and serve with hot Kadhi and Khichdi.

Kadhi – Khichdi for Mallugirl’s summer express cooking event 

Other Quick Meals on My Foodcourt: 

Varan Phala  

Pav Bhaji

Misal Pav

Friday Monsoon Magic- Ridge Gourd Bhajji

The Monsoon is back on track and so is the Friday Monsoon Magic recipe– Ridge Gourd (Turai/Dodka) Bhajji

It’s one of the simplest recipes and the tastiest J

This is Food for the palate and of course the Soul!

 __________________________________________________________ 

Ridge gourd Bhajji recipe

_____________________________________________________

 2 Ridge Gourds (Turai/Dodka) lightly peeled and sliced

For the batter:

~ ¾ cup besan (Gram Flour)

½ tsp turmeric powder

½ tsp red chilli powder

Salt as per taste

Oil for frying Heat

Heat Oil for frying in a kadai/wok. 

Mix all the ingredients for the batter except oil.

Add 1 tbsp of hot oil to the mixture

Add water to this till it forms a smooth, thick batter. 

Dip each ridge gourd slice in the batter so as to coat on all sides. 

Drop each batter coated ridge gourd slice in the hot oil and fry till red-golden brown. 

Drain on a paper towel.

Serve hot with ketchup or chutney of your choice

Note: You can also use Silk Squash (Gilka) in place of Ridge Gourd