Lentil Casserole - Mix Dal Khichdi

Khichdi

1/2 Cup Rice
1/4 Cup Tual dal (Yellow Lentil)
1/4 cup Mng dal (Green Lentils)

1 small Potato
2-3 Carrots
1 Tomato
1-2 Small eggplants (optional)
1/4 cup sweet Peas
1/2 Onion
1 Jalapeno Pepper 
Ginger 
2-3 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 to 2  Tb Sp. paprika
1 Tbsp Turmeric
1/4 T Sp Garam Masala (Optional)
Salt to taste
1 Tb Sp Butter


Wash rice, and all lentils and soak in wwarm water for 10 minutes
Cut all the vegetables into cubes
In Pressure Cooker heat  oil, when oil is hot add mustard and cumin seeds
Add all the vegetables and mix well, cook for about a minute
Add all spices, rice and lentils
Add about 1 and half cup of water
Take about 3-4 whistles in pressure cooker.
Add butter and cilantro. Mix well and serve hot with yogurt.

Gajar-Marcha no Sambharo - Sauteed Carrots and Chilies with Turmeric

Sauteed Carrots and Chilies

2 Carrots
1 Big Chili Paper
1/2  T Sp Cumin Seeds
1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
Salt to Taste
1 T Sp Turmeric Powder

• Cut Carrots and chilies length wise
• Heat Oil in a Pan, add Mustard and Cumin seeds
• Add hing and Turmeric powder
• Add Carrots and chilies
• Mix well, saute for 2-3 minutes, remove from heat and add salt when it cools down little bit.

If the chilies are too spicy, you can add little sugar

Mix Vegetable Sabji

Mix Vegetable Curry 

When you don't have enough vegetables to make sabji with, use all of them and make mix vegetable sabji(Curry).

1 Potato
2-3 Small Eggplants
Small Cauliflower
1/2 Cup Peas
1 Small tomato
1/2 Pound of Spinach
1/2 inch  Ginger Root (optional)
2 Small Pepper Serrano (optional)
1/2  T Sp Cumin Seeds
1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
Salt to Taste
1 T Sp Turmeric Powder
1 T Sp  Coriander-Cumin Powder
1 T Sp Sugar (optional)
1/2 T Sp Garam Masala (Optional)
5 Tb Sp. Oil

• Cut cauliflower into small florets, also cut all vegetable into small cubes
• Heat oil in a pan, add mustard and cumin seeds 
• Add hing and all the vegetables excluding tomato, mix well. Let it cook until 1-2 minutes
• Add all spices, sugar and a little water enough to cook the vegetables (About 4-5 table spoons)
• When vegetables are little tender, add tomato. Cover and cook thoroughly.
• When it is done, sprinkle garam masala over the curry and mix well. Serve hot with chapati.

Ringan no Olo - Spicy Eggplant

Ringan no Olo OR Baingan ka Bharta

1 Big Eggplant
1 Small Potato (Optional)
1 Small Onion  or  5-6  Green Onions
2 Tomatoes
Ginger 1 Inch
Garlic Cloves 2 -3
1 Green Chili
1/2 T Sp Cumin Seeds
A pinch of Hing
2 T Sp Turmeric
1 T Sp Cumin Powder
1 T Sp Coriander Powder
2 Tb Sp Paprika
Salt per taste
6-7 Tb Sp Oil
1 Whole Dry Red Chili (Optional)
3 Tb Sp Lemon Juice

• Brush oil on eggplant and roast into over at 450 F for about 40-50 minutes or until eggplant is cooked, let it cool  and remove the skin
• Boil the potato and remove the skin
• Mash the eggplant and potato
• Cut Onion, tomatoes, Green chills, Ginger, Garlic into small pieces
• Heat oil add cumin seeds , whole dry chili and garlic. Don't let the garlic get burnt
• Add hing, and onions.
• Fry until translucent, add ginger, green chili, tomatoes, turmeric, salt, coriander-cumin powder and mix well.
• Add paprika and garam masala
• Cook until tomatoes are well done.
• Add mashed eggplant and potato. Mix well and cook for 2 minutes,add lemon juice and remove from the stove
• Serve with roties/chapatis, tastes even better with Bajra Roti and Chhash (Buttermilk)

Slow Cooker Mung Dal

Mung Dal

1 Cup Mung Dal (Split Mung Beans)
1 Small Onion
1 Inch Ginger cut into small pieces
2-3 Garlic Cloves - Chopped finely
1 Jalapeno or Pepper Serrano
1 Small Tomato
6-7 Curry Leaves (Optional)
1/2 Tb Sp Paprika
1/2 Tb Sp Turmeric
1/2 Tb Sp Coriander Powder
1/2 Tb Sp Cumin Powder
1 Tb Sp Butter
Salt per taste
Cilantro For garnishing

2-3 Tb Sp Lemon Juice (Optional)

For Tempering:

1/2  T Sp Cumin Seeds

1/2 T Sp Mustard Seeds

A Pinch of Asafoetida/Hing 
1 Whole Dry Chili
3 Tb Sp Oil

• Wash Mung dal and put int slow cooker with 3-4 cups of water
• Add Chopped Onion,ginger, garlic, Pepper, Tomato, Curry Leaves, and all other spices along with butter.
• Cover and cook on slow setting for about 5-6 hours. 
• Before tempering the dal, change the setting to High
• Heat oil in a Pan and add Mustard -Cumin seeds followed by whole dry chili and Hing
• Add this oil into Dal, cover the pot and cook for about half an hour
• Add Lemon juice and cilantro, change setting to warm and serve warm with rice and chapati

Stuffed Potatoes - Bharela Batata nu Shak

Stuffed Potatoes

3-4 Medium sized potatoes
1/2 cup Crushed Ganthia  OR Toasted Besan
3-4 Cloves of Garlic
2 Tb Sp Paprika
1 T Sp Turmeric
1 T Sp Cumin Powder
1 T Sp Coriander Powder
Salt per taste
3 Tb Sp Oil (For Stuffing)
4 Tb Sp Oil to fry
2 Tb Sp Lemon Juice (Optional)
1 T Sp Sugar (Optional)
1/2 T Sp Garam Masala (Optional)
1 Tomato (Optional)
1 T Sp Garlic - Green Chili Paste (optional)
1 T Sp Cumin Seeds
Hing

• Crush the garlic cloves and mix with Paprika, Ganthia , Turmeric, Coriander-Cumn Powder, Salt, Sugar,Lemon Juice, Garam Masala and Chili-Garlic paste and Oil
• Wash the potatoes and cut in half.
• Make 2 splits in each half, stuff with the mixture
• Heat Oil in a pan and add cumin seeds, hing and potatoes.
• Cover and cook on medium flame, if you want gravy add remaining stuffing and water. 
• When it is about to be done, add tomato pieces.
• Serve hot with Chapati. 

For Variation instead of ganthiya powder use toasted besan or toasted and crushed peanuts.
You can even try crushed daliya-bhune chana (chick peas)

Kadhi - Yogurt Soup

Kadhi

In my family, we call it paki (cooked) kadhi, as we boil the buttermilk mixture and let it cook. The other one  is kachi (raw) kadhi  in which the heat is turned off right after adding buttermilk!

2 Cup Buttermilk or Yogurt

2 Cup Water

3 Tb Sp Besan/Chickpea flour

1 Paper Serrano /Jalapeno

1/2 Inch of Ginger

8-10 Curry leaves

1 Whole Dry Chili

1/2  T Sp Cumin Seeds

1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
1 Bay leave, 3-4 Whole Cloves, 1 Cinnamon stick (Optional)
Salt to taste
2 Tb Sp Sugar

2 Tb Sp Oil

1 T Sp Cumin-Coriander Powder

1/2 T Sp Garam Masala

Cilantro for garnishing (Optional)

• Whisk yogurt and chickpea flour, add water and add salt, cumin-coriander powder, chopped paper, ginger, curry leaves.
• Head oil in a soup pan, add mustard and cumin seeds. 
• After seeds crackle, add whole dry chili, bay leave,cloves, cinnamon and hing followed by the yogurt-chickpea flour mixture.
• Stir continuously to avoid lumps and boil about 10-15 minutes. When it gets little thick, it is ready!
• Add Sugar and Garam Masala. 
• Serve hot with Rice/pulav.

NOTE:

1. You can even add Turmeric
2. Skip sugar if you prefer little sour taste.
3. You can even add green leafy vegetables for variations. Cook the leafy veggies,before adding buttermilk mixture.
4. If you taste raw yogurt, then kadhi is not cooked, you may have to boil it until raw smell/taste of yogurt and besan are gone.

Tomato Chutney

Mungdal dosa with Tomato Chutney

Tomato Chutney

3 Tomatoes
2 Small Green Pepper (I used Pepper Serrano)
1/2 Inch of Ginger

1/2  T Sp Cumin Seeds
1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing

1 Bay leave
Salt to taste
1/2 T Sp Sugar
1 T Sp Turmeric Powder
1 T Sp  Coriander-Cumin Powder
1/2 T Sp Paprika
2 Table Spoon of Oil
Cilantro

• Cut the tomatoes into very small pieces
• Finely chop the ginger and  Pepper Serrano
• Heat Oil in a small Pan, Add mustard and Cumin Seeds. After Seeds crackle, add hing.
• Add Bay leave and chopper ginger and Pepper 
• Add Tomatoes and add turmeric and other spices.Cook until until tomatoes blends nicely (About 5-10 minutes)
• Add Sugar and turn the heat off after a minute, at last add cilantro

Chhole Chat

Chhole Chat

1 Can Garbanzo beans
1 medium size Potato
1 Small Onion
1 Tomato
2 Small or 1 big Pepper Serrano
2 T Sp Chat Masala
1/2 T Sp Garam Masala
1/2 T Sp Red Chili Powder
1 T Sp Dhana-Jeera (Coriander - Cumin) Powder
2 Tb Sp Chopped Cilantro
2 Tb Sp Lemon Juice

• Boil Potato and cut into small cubes
• Chop Onion and tomato into small pieces
• Cut Pepper Serrano into very small pieces
• Remove water from canned garbanzo beans
• Mix all the ingredients very well
• You can refrigerate the chat and serve it cold. If you wish, you can add amli chutney, green chutney acording to your taste.

Broccoli - Potato Sabji

Broccoli - Potato Bhaji

2 Big Broccolis - cut into small florets
2 medium potatoes 
1 Tomato
1/2  T Sp Cumin Seeds
1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
Salt to taste
1 T Sp Turmeric Powder
1 T Sp  Coriander-Cumin Powder
2 Small Pepper Serrano
5 Tb Sp. Oil

• Remove skin form the potato and cut into small cubes
• Cut broccoli into medium florets
• Heat oil in a pan, add mustard and cumin seeds 
• Add hing and Broccoli and potatoes, mix well. Let it cook until 1-2 minutes
• Add all spices and a little water enough to cook the vegetables (About 4-5 table spoons)
• When potatoes are little tender, add tomato. Cover and cook thoroughly.

Suki Bhaji

Sukhi Bhaji 

4 Medium size potatoes
1/2  T Sp Cumin Seeds
1/2 T Sp Mustard Seeds
A Pinch of Asafoetida/Hing
Salt to taste
1 T Sp Turmeric Powder
1 T Sp  Coriander-Cumin Powder
2 Small Pepper Serrano
1 T Sp Chopped Ginger
7-8 Curry Leaves (Optional)
1 Small Roma Tomato
2 Tb Sp. Oil
Cilantro

• Boil the potatoes and remove the skin
• Cut into medium chunks and sprinkle salt, coriander-cumin powder. Also add tomato pieces, chopped pepper,ginger, curry leaves  
• Heat oil in a Pan, add Mustard seeds, Cumin Seeds and hing
• Add turmeric and the potatoes
• Mix well and make sure not to mash the potatoes. Keep on the stove for about 2 minutes and garnish with cilantro.
• Serve hot with Thepla or Paratha  and fried green chili

Sev Usal

Sev Usal

1/2 cup Kala Chana (chickpeas)
1/2 cup Vatana (Peas)
1 Small or Medium Potato
1 T Sp Turmeric Powder
1 T Sp  Paprika
Salt To Taste
2 Cloves Garlic - Chopped
1 Small Onion - Chopped
2 Green Chili - Finely Chopped
1/2 inch Ginger - Finely Chopped
2 Tb Sp Oil
1/2 T Sp Mustard Seeds
1/2 T Sp Cumin Seeds
A Pinch of Asafoetida/Hing
2-3 Cloves
1 Whole Dry Red Chili
4-5 Whole Black Pepper Corns
1/2 T Sp Garam Masala

For Serving
Chopped Onion
Chopped Tomatoes
Cilantro
Sev
Green Chutney
Amli Chutney

• Soak Chana and Vatana overnihgt or atleast for 3-6 hours
• Pressure Cook Chana, Vatana and Potato
• Remove skin from potato and cut into small pieces
• Heat oil in a big pan, when the oil is hot enough add mustard seeds.
• After mustard seeds crackle, add Cumin seeds, Cloves, Pepper Corns, Dry Red chili, Garlic and hing.
• Add onions and let it cook until it becomes translucent
• Add Turmeric, Paprika, salt , Cumin-Coriander powder, green chili, Ginger.
• Mix everything well and add precooked vatana,chana and potatoes. If you wish you can use the water that was used to cook peas and potatoes
• If Usal is dry, add some more water and boil it for about 10-15 minutes
• Add garam masala

Serving

• In a bowl, take usal and pour little bit amli chutney, green chutney on it. Also add  onions, tomatoes , cilantro and Sev. Server hot.

Sev

Sev

2 Cup Besan
Salt to taste
Water
Oil for frying

• Add salt and water in to besan and make very soft dough.
• Heat oil in a frying pan.
• In the Sev making machine, use thin sev plate. Fill dough and make sev into batches. 
• Fry on both sides and let it cool down
• Fill in any airtight container, this sev can be used in many Indian chat (Indian street Food)

Cauliflower Potato Sabji

Rustic Cauliflower

1 Small Cauliflower
2 small potatoes
1/2 inch piece of Ginger
1 Jalapeno Pepper
5 Tb Sp Oil
1 T Sp  Turmeric
2 T Sp Red Chili Powder
1 T Sp Coriander-Cumin Powder
Salt per taste
1 T Sp Aamchur (Mango) Powder - Optional
1/2 T Sp Mustard Seeds
1/2 T Sp Cumin Seeds
A Pinch of Asafoetida/Hing
Cilantro for garnishing
1 Small Roma Tomato

• Cut Cauliflower into big florets and Potatoes into big chunks
• Heat oil in Flat Pan
• Add Mustard Seeds and Cumin Seeds
• Add Hing followed by Cauliflower Florets and Potatoes
• Mix well and let it cook in oil for 2-3 minutes
• Add Salt, Turmeric and Coriander-Cumin Powder.
• Also add big pieces of Pepper and shredded Ginger
• Mix well and cover, let it cook for about 5-10 minutes
• Add Chili powder and Tomatoes. I usually cook this sabji without any water, If you see all spices sticking at the bottom of Pan then add just few table spoons of water. 
• Add Aamchur powder and cook until tender.
• Garnish with Cilantro and serve with Chapati or Paratha.

Gharvada

My mom makes this snack from leftover simple khichdi, you can also use leftover rice instead of Khichdi.

1 Cup cooked plain Khichdi/Rice

1/2 Cup Besan

1/2 T Sp Turmeric

1/2 T Sp Garlic Paste

1/2 T Sp Ginger Paste

1 Green Pepper - Finely chopped

1 T Sp Red Chili Powder

Salt to Taste

1/2 T Sp Cumin-Coriander Powder

Cilantro 

1/4 Cup Buttermilk

Oil 

• Mix all the ingredients except oil
• Spray griddle or skillet with oil
• Heat and pour the batter
• Spread evenly 
• Turn when browned and continue cooking on other side
• Serve hot with Tomato ketchup or Sliced onion mixed with Salt and Lemon Juice.

You can even fry as dumplings.

Simple Khichdi : Rice and mung lentils boiled and cooked until tender, only salt is added for flavor.

Bateta Nu Shak (Spicy Potato Curry)

3-4 Potato cut into small cubes
1/2 T Sp Mustard Seeds
1/2 T Sp Cumin Seeds
A pinch of Hing (Asafoetida)
1 T Sp Turmeric Powder
2 T Sp Red Chili Powder
1 T Dhana-Jeera Powder  (Coriander-Cumin Powder)
Salt to taste
3 Tb Sp Oil
1/2 T Sp Sugar
1 Whole Dry Chili

• Heat oil in Pressure Cooker.
• Add Mustard Seeds, when it crackles, add Cumin seeds followed by whole dry chili.
• Add hing and Turmeric
• Add Potatoes, cook in the oil for a minute.
• Add Chili Powder, Dhana-jeera powder and salt. 
• Mix everything and add 1 Cup of water.
• Pressure cook with 2 whistles.
• Garnish with Cilantro and serve hot with Chapati or Steamed Rice.

Linguine with Avocado and Arugula Pesto

I love watching Food Network and Giada De Laurentiis  is one of our favorite host on food network. I watche dthis recipe the other day and tried it this week, it turned out so delicious. I could not resist myself to post over here.

Ingredients

• 1 pound linguine pasta
• 2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
• 3 cups baby arugula leaves (3 ounces)
• 1 packed cup fresh basil leaves
• 3 tablespoons fresh lime juice (from 2 large limes)
• 2 cloves garlic, peeled and smashed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated Parmesan (4 ounces)
• 1/2 cup sliced almonds, toasted (see Cook's Note)

Directions

Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce. 

Source :Foodnetwork.com

Creamy Cucumber Raita

1 Cucumber
1 Cup Greek Yogurt
salt and pepper
2 Tsp Lemon/Lime Juice
1 Tb Sp Sugar (Optional)
1 Tsp Paprika
1 Tsp Cumin Powder
Cilantro

• Peel and cut the cucumber
• In a bowl, mix all the ingredients very well.
• Garnish with cilantro and refrigerate the raita
• Serve it cold

Spicy Cabbage Curry

Spicy Cabbage

3-4 Cup Cabbage Chopped nicely
2-3 Tb Sp Oil
Mustard and Cumin seeds (about 1 Tsp)
Asafoetida (optional)
1 Tsp Turmeric Powder
1 Tb Sp Paprika
1 Tsp Cumin - Coriander Powder
1 Tb Sp Sugar (Optional)
1/2 cup or 1 small tomato cut into small pieces
Salt per taste
1/2 Small pepper diced

• Heat Oil and Add Mustard and Cumin seeds, let the seeds crackle
• Add Asafoetida followed by cabbage
• Mix well and cook until 1-2 minutes
• Add all the spices and chopped pepper
• Mix nicely and cover the pan
• Cook on low flame
• You can add little water if you want otherwise watch and dont let it burn
• When Cabbage is half done add tomatoes and sugar
• Cook throughly and serve hot

Dudhi - Chana Dal

Dudhi-Chana Dal

1/2 cup split gram (Chana Dal)
1 Cup Dudhi diced (Green Squash)
2-3 Tb Sp Oil
Mustard and Cumin seeds (about 1 Tsp)
1 Tsp Turmeric Powder
1 Tb Sp Paprika (crushed with 2 cloves of Garlic - optional)
1 Tsp Cumin - Coriander Powder
2 Cup Water
1 Tb Sp Sugar (Optional)
2 Tb Sp Lemon Juice (Optional)
2 Tb Sp Salt
Cilantro for garnishing

• Boil or pressure cook Chanadal
• Cut Dudhi into medium size pieces
• Heat Oil and add seeds (Mustard and Cumin)
• Add hing if you want (Asafoetida)
• Add Dudhi and cook for a minute
• Put all the spices
• Add Dal Add extra water if you want and let it simmer for about 8-10  minutes.
• Add 1/2 Tsp of Garam Masala and Sugar(optional)
• Add Lemon Juice after you turn off the heat
• Garnish with Cilantro
• Serve with Steamed Rice or Roti

Taco Spiced Cheesy Potatoes

Taco Spiced Potatoes

5-6 Red Potatoes ( Yukon Gold or Russet Potatoes can be also used)

2 Tbsp. Olive Oil
4 Tbsp. Taco/Fajita Seasoning (I used McCormick brand seasonings)
1/2 Cup Cheese ( Taco Blend or Fiesta or Cheddar)

• Boil the potatoes and remove the skin
• Cut the potatoes into small cubes
• In a pan heat the oil
• Add Seasoning followed by the Potatoes
• Mix well and remove from the heat
• Transfer the potatoes into a greasy baking pan and sprinkle with cheese
• Bake in the oven at 350 F until it is golden brown

(*To cut the cooking process sometimes I just mix potatoes with oil and the seasoning instead of stovetop cooking)

Warm Black Bean Salsa

"Necessity is the mother of invention:" is true in this case. This weekend I ran out of vegetables and had no idea what to cook. Grabbed whatever I had and came out with this idea. It turned out great. Used as a stuffing along with Taco Spiced cheesy potatoes for my lazy Saturday Tacos!

1 Can Black Bean
1/2 Cup Frozen Corn
1/2 Cup Chopped Onion
1 Tomato Cut into Pieces
1 Tbsp Chopped Garlic
2-3 Pickled Jalapeno Slices (Finely Chopped)
2 Tbsp Olive Oil
1 Tbsp Lemon Juice
Salt and Pepper
Cilantro

• Drain and rinse the bean
• Heat the Oil in a pan
• Add Garlic and saute for 30 seconds
• Add Onion and cook for 2-3 minutes
• Add Corn and Jalapeno
• Add Tomato followed by Beans
• Season with Salt and Pepper
• Cook for about 3-4 minutes
• Add Lemon Juice and Cilantro

Gujarati Dal (Lentil Soup - Sweet)

I remember whenever my mom used to fry this Dal, the aroma used to drag me to the kitchen.


Tuar Dal


1/2 cup Tuar Dal (Yellow Lentils/Split peas)
4 Cup Water
3 Tb Sp. Sugar
Salt per taste
1 Tsp Finely Chopped ginger Root
1 Tsp Finely Chopped Green Chili
1/4 Cup Tomato
2 Tbsp Lemon/Lime Juice
1 Tsp Turmeric Powder
1 Tsp  Cumin/Coriander Powder
4-5 Curry Leaves(Optional)

2 Tbsp Oil
1 Tsp. Mustard Seeds
1 Tsp Cumin Seeds
1/2 Tsp Methi Seeds (Fenugreek Seeds)
2-3 Cloves (Optional)
1 Dry Red Chili (Optional)
2 Bay Leaves (Optional)

1/2 Tsp Garam Masala
Cilantro For Garnishing

• Cook the Dal in the water until it is soft (I use 3-4 whistles in the pressure cooker)
• Blend the Dal and add more water if you prefer thin Dal.
• Add Salt, Sugar, Turmeric, Chopped Ginger-Pepper, Coriander-Cumin Powder, Tomatoes
• Boil for 5 minutes
• On the other stove in a small pan heat the oil
• Add Mustard and Cumin seeds, let the seeds crackle.
• Add Cloves, Dry Red Chili, Bay Leaves and Fenugreek Seeds.
• Turn off the hit and add the oil into boiling Dal.
• After 5 minutes turn off the heat. Add Lemon Juice and Garam Masala
• Mix well and Garnish with Cilantro. Enjoy while it is warm

Acorn Squash (Indian style sabji)

Masala Acorn Squash

1 Medium Acorn Squash
2-3 Tb Sp Oil
Mustard and Cumin seeds (about 1 Tsp)
1 Tsp Turmeric Powder
1 Tb Sp Chili Powder (Paprika)
1 Tsp Cumin - Coriander Powder
1/2 Cup Water
2 Tb Sp Salt

• Cut the Acorn Squash into small pieces (I did not remove the skin, you can remove the skin if you prefer that way)
• Heat the oil and add Mustard and Cumin seeds
• Add Squash
• Mix well and let it cook in oil for a minute
• Add all spices and mix well
• add water and cover the pan
• cook until it is done

Mix Vegetable Khichdi (Girnari Khichdi or Ram Khichdi)

This is the comfort food I love to eat any time. It is quick and very healthy. It goes well with Kadhi or Yogurt/Buttermilk. I love it with yogurt and papad.

1/2 cup rice
1/2 cup split mung beans ( You can also use any split beans i.e. Split Gram, I also add lentils you find at Walmart)
1 Green Pepper (Any hot pepper will work)
Ginger
2-3 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 to 2  Tb Sp. paprika

1 Tbsp Turmeric
2 Cups chopped vegetables -   (Generally  I use half Onion, 1 Potato, 1/2 cup Peas, 1 small Eggplant, 1 Tomato, 1/2 cup Cauliflower or Broccoli  florets, 1 or 2 Carrots. You can use any vegetables you have )
salt
water

Garnishing:
2 Green Onions
Cilantro

• Heat Oil and Add Mustard/Cumin seeds, let it crackle.
• Add chopped onions followed by all other vegetables
• Add all the spices
• Mix it well, add 2 cups of water
• Wash Rice and Dals and mix into vegetables
• Let it cook until everything is cooked perfectly
• Garnish with finely chopped green onion and cilantro
• You can also top it with little bit ghee or butter.

Pulav

Pulav

Takes about 20 minutes
1 Cup Rice (Basmati or Long Grain Rice)
1 Tb Sp. Butter
2-3 Whole Cloves
3-4 Black Pepper
2 Medium Size Carrots
1/2 Cup Green Peas (Frozen or Fresh)
1 Tsp Cumin Seeds
5-6 Curry Leaves (Optional)
1/2 Inch Ginger Piece
1 Small Green Pepper (Finely Chopped)
Salt
Chopped Cilantro for Garnishing
2 Tbsp Lemon Juice

• Wash the rice and soak in warm water for 10 minutes
• Finely chop the Carrots, Ginger and  Green Pepper
• In a fry pan heat the butter and add Cumin seeds, Cloves, Black Pepper and Curry Leaves, wait for 20-30 seconds until the cloves pop up.
• Add Chopped Carrots and the Peas, mix well and let it cook for 2 minutes
• Add Ginger, Green Pepper and Salt (You can also add a Table Spoon of coriander powder to add flavour)
• Remove water from rice and add into the pan
• Mix well and add water
• Cover the pan and let it cook until the rice is cooked ( Rice should not be sticky, so add required amount of water only.)
• add Lemon Juice and garnish with cilantro