Sunday, January 4, 2015

Khichdi with Split Moong Dal


I first had this at my friend Prajakta's place. This morning, when I was thinking of having something hot to get some relief for my sore throat, this is the only dish that was coming to mind. Also, a one pot meal wonder to ease Sunday cooking - so off I went experimenting! ��
Thank you, Prajakta, for this wonderful soul-food recipe.


Basmati rice - 1 cup
Split Green Moong Dal - 1 cup

Ghee - 2 tbsp
Cumin seeds - 1 tsp
Asafetida - 4-5 pinches (Or dashes from a bottle with small hole)
Turmeric Powder - 1 tsp
Salt - 1 tsp, or as per taste
Dry Red Chilli - 3
Sugar - a pinch

Water - 8 cups


1. Heat Ghee in Pressure Cooker
2. Add Cumin Seed and Asafetida
3. Add Dry Red Chilli, Turmeric and Salt
4. Add Sugar
5. Add the soaked and cleaned Rice and Dal mix (I soaked it in hot water for 5 mins and rinsed clean). Stir it till the grains are apart and do not stick to the side of the vessel.
6. Add water. Mix well and bring it to a boil in High heat.
7. Reduce heat to Medium-High. Cover the cooker and let it simmer for approximately 7 mins till the whistle goes off.
8. After the first whistle, reduce heat to Medium and let it cook for another 6 mins.
9. Stop the heat. Let the cover open by itself after a few mins.
10. Serve hot with Papad or Mango Pickle.

Tuesday, October 7, 2014

Kale Chip

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Kale Curly Leaves - hand pull into roughly 2 inch pieces and spread out in one layer in a baking tray
Salt/Pepper - sprinkle lightly on the leaves
PAM Canola Oil Spray - spray lightly on the leaves


Pre-heat oven to 375F
Bake for 8 mins - it's nice crispy and green in color

Store in an air-tight container once it cools down

Instead of Salt/Pepper, Sea Salt or Lemon Pepper seasoning can be used. Enjoy this healthy and quick appetizer!!

Sunday, September 21, 2014

Kale Juice

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Serves 2


5 large Kale leaves
2 Cucumbers
1 Carrot
1 Lemon (Juice)
1 Granny Smith Apple
1 inch Ginger (Peeled and fresh)
2 Celery Stalks


Grind all the above ingredients chopped.
Since I don't own a juicer, I use a strainer to separate the juice from the fiber.

I think the fiber can be added to Roti\Chappati dough to get healthy and nurtritious Roti\Chappati. I use store-bought Roti - so don't keep it.

Will keep thinking of other ways to use them instead of throwing them away as I do right now.

I make the above quantity - I keep one glass for the next day by wrapping the glass with wrap to make it air-tight. I don't find the drink tasty - but knowing it is good for health is what makes me keep making it.

Inspired from the recipe here.

Wednesday, September 17, 2014

Sabudana Upma - Pearls of Tapioca!

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Every ingredient needs to be processed and cooked in it's own appropriate method. Tapioca pearls aka Sabudana is one such delicate ingredient. You have to handle it one particular way - else you end up with the gooey mushy bubblegum-texture dish - which is definitely not appetizing at all! :)

With a few disasters behind me - or as few of us would proudly pronounce that as experience - this time round, I was determined to get this right. The first time I had it as hubby's friend Jyoti's place. She had made it as an appetizer and it was delicious. She had mentioned about the overnight soaking to get the right texture - but I had totally forgotten the bit about putting just enough water till the surface of the Sabudana in the container. Anything more or less will make it go "crazy" - too mushy or the other extreme of under-cooked! :) 


Sabudana - 1 cup, soak overnight. Put it in a container and soak it overnight with water such that the water just covers it, not more, not less. Leave it covered.

Canola Oil - 1 tbsp
- Begin of Seasoning
Curry Leaves - 7-8, fresh
Dry Red Chillies - 3
Mustard seeds - 1 tsp
Cumin Seeds - 1 tsp
Chana Dal - 2 tbsp
Urad Dal - 1 tbsp
Asafoetida - 3-4 pinches
- End of Seasoning
Peanuts - 1/2 cup
Onion - 1 Medium
Lemon Juice - 1 tsp
Salt - 1/2 tsp, or as per taste


Soak Sabudana overnight.
Heat Canola Oil.
As the Oil warms up, add the Seasoning ingredients and let it flavor the Oil.
Add the Peanuts and let them roast and turn golden brown.
Add the chopped Onions and let it cook till transparent and the raw smell is gone.
Add the soaked Sabudana and cook till the pearls are transparent. Takes about 5-10 mins. They should not turn back to white again - if they do, then they have been overcooked. Keep stirring them to prevent them from sticking to each other and turning into a gooey mess. :)
Turn off the heat, cover it and let it sit for 10 mins.
Add the Lemon juice and mix well (optional). Some garnish it with chopped Coriander (optional).

Serve hot with Garlic Pickle, Roasted Papad, or just as-is.

Sunday, September 14, 2014

Mudi (Puffed Rice) Mixture


We Baripadias (my paternal grandparents place is in Baripada of Mayurbhanj district of Odisha) love our Mudi (aka Puffed Rice). If you have been following this blog, you would seen a few other posts where I mention this.

I can have Mudi with almost every curry. I am not kidding when I say that my mom literally blackmailed me as a kid with it to make sure I eat my veggies.

One favorite breakfast item is mixing Mudi with milk (cream adds richness) and eating it with Potato fries (not French fries) or some other dry curry like Aloo Dum/Brinjal fries/Saag/what not.

Marriage celebration is not complete without one meal of Mudi with fresh-caught Fish fries. And another meal of Mudi and Mutton curry. Yes, we are a non-veg centric cuisine. If the host does not provide this, they are judged severely irrespective of whether they did everything else right and treated the guests royally!!;)

One common snack item is Mudi Mixture. It is nothing but mixing an Indian spicy mixture (store-bought) with Puffed Rice. You can add chopped Onion, Green Chillies, Lemon Juice and Coriander leaves - everything is optional. It is pretty close to the Bhel Puri sans the chutneys.

Tuesday, September 2, 2014


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Modak prepared by my lovely friend aka sister aka partner-in-crime Vrinda for Ganesh Chaturthi!

Recipe link :

Bon Appetite!

Kala Chana Pulao

A Rice preparation that is wholesome, delicious and also an one-pot wonder - what is not to like in it? :) Found the recipe here - Thank you, Ujwal!


1 cup Rice - soaked for 1 hour
2 tbsp Canola Oil
3/4 tsp Jeera (Cumin Seeds)
1 Onion sliced, medium in size
1/2 tsp Ginger Paste - 1/2 tsp Garlic Paste (I used 1 tsp Ginger garlic paste)
1/2 -1 tsp Garam Masala Powder
1/2 tsp Red Chilli Powder
1/2 tsp Vegetable Curry Powder
Salt (to taste)
2 tsp Lemon juice
Coriander leaves (A few with stalk)

Soak together overnight
1/2 cup Kala (black) Channa
1  Cinnamon
2-3 Cloves
2 cups Water


  1. Soak Channa overnight with all the ingredients given under "Soak together overnight" and pressure cook for one whistle, Keep on low flame for 20 mins thereafter. Reserve the stock.
  2. Strain Channa. Measure stock and add enough water to make it upto 2 cups (double the volume of the rice).
  3. Heat Canola Oil in a heavy bottomed pan. Add Jeera. When it turns golden, add the sliced Onion and stir fry till the raw smell is gone.
  4. Add Ginger Garlic paste and fry for a min. 
  5. Add in cooked Kala Channa, Lemon juice, salt, Garam Masala, Vegetable Curry Powder, Red Chilli powder. Fry for 2 minutes. Add Rice. Mix. Add coriander leaves.
  6. Add the measured stock and water mixture. Boil.
  7. Cover with a well fitting lid. cook on low flame until almost done.
  8. Fluff with fork to let the steam escape so that rice grains do not stick to each other. If needed, cover it for a few mins to continue cooking the Rice in it's steam.
  9. Garnish with a sprig of Coriander leaf or Mint leaf.
Serve hot with cool Raita!