Kelyache Kaap - Spicy Plantain (Raw Banana) Slices

Simple & delicious snack served as a side dish in Indian meals. A comfort food in itself. Easy to prepare with minimal ingredients. 

Believe me, You can't get enough of it!!!

Ingredients:

• 2 Kachi Keli / Raw Banana (Plantains)

• 5 tbsp Besan (Gram Flour)

• 3 tbsp Rice Flour

• 3 tsp Coriander Powder

• 2 tsp Red Chilly Powder

• 1 tsp Garam Masala

• Pinch of Hing (Asafoetida)

• Salt to taste

• Oil for frying

Method:

• De-skin the banana using peeler or knief and cut the banana into medium vertical slices.(Not too thick or thin)

• Keep the banana slices completely immersed into salt water.

• Now in a mixing bowl add besan (gram flour), rice flour, coriander powder, red chilly powder, garam masala,hing & salt.

• Mix everything well. Check for seasoning.

• Now take a slice of banana and coat with the besan mixture and pat the slice from both sides so that the mixture sticks to the slice. Likewise coat all the banana slices in besan mixture and keep aside.

• Heat oil in a frying pan. Shallow fry the banana slice from both sides till crisp.

• Transfer onto an absorbent paper to drain excess oil if any.

• Kelyache Kaap - Spicy Plantain (Raw Banana) Slices are ready.

• Serve hot as a side dish in your meal.

Tip: You many also sprinkle dry mango powder over the hot slices for that chatpata tangy taste.

You may also use coriander cumin powder instead of garam masala.

Pasta Delight - Penne Arrabiata

One of the most loved pasta! Simple delightful Penne Arrabiata simmered in rich flavourful tomato sauce served with tasty garlic bread.

This is my version of Penne Arrabiata.

Ingredients:

• 100 gms Boiled Penna Pasta

• 2 tbsp Oil

• 4 Garlic Cloves finely chopped

• 1 Medium Sized Onion finely chopped

• 200 gms Tomato Puree 

• 3 tbsp Tomato Ketchup

• 1 tbsp Oregano

• 1 tbsp Chilly Flakes OR use Mixed Herbs

• 1 tsp Crushed Black Pepper Powder

• 1 Cup Grated Cheese 

• 1/4th tsp Sugar

• Salt to taste

• Water as per requirement

Method:

Boiling of Pasta:

• In a big sauce pan, add water till the pan is half filled and bring it to boil. Add salt to the boiling water. Now add penne pasta. Cook pasta on high flame and keep on stirring occasionally for about 10-12 minutes or as per instructions given on the pasta pack. Before draining the pasta check whether it is cooked to your liking.

• Normally cook the pasta till "Al Dente" where you will feel slight resistance when you give a bite to it.

• Keep 1 cup of pasta water aside as we will need it later. 

• Drain the water from pasta using sieve and run it under cold water to stop it from over cooking. Now drizzle 1 tbsp Oil over the pasta immediately so avoid sticking. 

For Sauce:

• In a pan heat oil. Add finely chopped garlic and saute for a minute, do not brown the garlic. 

• Add finely chopped onions and saute till translucent. Now add tomato puree (I normally used store bought tomato puree for this preparation as it gives an extra kick to this dish), tomato ketchup and mix well. 

• Cook the tomato puree till oil separates from it. Now add mixed herbs, crushed black pepper powder, salt and sugar. Adjust the salt as the pasta and ketchup already has salt in it.

• Once the sauce is cooked add the boiled penne pasta and mix gently. Add 1/4th cup of pasta water if your pasta feels too dry and simmer the pasta for 5 minutes on low to medium flame.

• Lastly add grated cheese over the pasta and mix well. (I use normal processed cheese mainly Amul brand, you can use cheese of your choice)

• Penne Arrabiata is ready.

• Garnish with grated cheese.

• Serve hot with garlic bread.

Egg Curry

Amazingly delicious comfort meal in itself! Hard boiled egg cooked in spicy masala gravy enjoyed with bhakri, bread or garma garam rice. This is my take on this spicy dish.

Ingredients: (Serves 2)

• 4 Hard Boiled Eggs

• 1 Cup Dry Shredded Coconut

• 1/2 Cup Coriander Leaves

• 1 tbsp Cumin Seeds

• 2 Inch Long Cinamon Stick (Dalchini)

• 1 tbsp Ginger Garlic Paste

• 1 Green Chilly

• 2 Medium Sized Onion finely chopped

• 1 Medium Sized Tomato finely chopped

• 1 tbsp Red Chilly Powder

• 2 tbsp Coriander Powder

• 4 tspn Chicken or Mutton Masala of your choice

• 1/2 Lemon Wedge

• Salt to taste

• 2 tbsp Oil

Method:

• Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown. Keep this mixture aside to cool down. 

• Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste. Do not add water. Keep this paste aside.

• Meanwhile in a pan heat oil. Add cinnamon stick (Dalchini), 1 slit green chilly and finely chopped onions and saute till onions are translucent. Do not brown the onions.

• Now add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away. Add finely chopped tomatoes and cook till tomatoes are tender.

• Once onion & tomato mixture is cooked, add the coconut coriander paste that we blended and 1/4th cup of water. Mix well. 

• Cook till oil starts separating from the coconut paste mixture. Now add red chilly powder, coriander powder, chicken or mutton masala and salt. Mix well

• Check for seasoning at this stage. 

• Add 3 cups of water or as per your preference depending on how much thick curry you require.

• Boil this curry for 5-7 minutes on medium flame. Once the oil starts to appear on surface of the curry add hard boiled eggs. ( If you want slit eggs into 2 halves, do not cut all the way thru, just till center of the egg is enough so that the curry can sweep into it).

• Atlast let the eggs simmer in the gravy for 5-7 minutes. Keep on stirring occasionally.

• Egg Curry is ready!

• Garnish with finely chopped coriander leaves and serve hot with Roti, Rice or Bread.

• While serving squeeze little lemon juice in the egg curry.

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Coriander Chutney

A delicious, finger-licking chutney which can be in jiffy and relished with your favourite snack.

Ingredients:

• 2 Cups Fresh Coriander Leaves

• 2 Green Chillies

• 1 Medium Sized Onion Roughly Chopped

• 1 Garlic Clove (Optional)

• Salt to taste

• Pinch of Sugar (Optional)

• Juice of 1/2 Lemon

• Water as per requirement

Method: 

• Wash coriander leaves and roughly chop them.

• In a blender add all the above ingredients & blend to a fine paste.

• Add little water to get the consistency of the chutney as per your requirement.

• Adding small pinch of sugar will enhance the taste of chutney without making it sweet.

• Adjust the taste by adding more or less of  lemon juice as you like.

• Coriander Chutney is ready.

• Relish this chutney with your favourite snacks. 

• This chutney can be used in chats, just eaten with Roti or Nan, or enjoyed as a dip.

Green Chilli Pickle

Pickles are the integral part of any Indian thali. Storebought pickles have lots of salt and sugar, when it comes to taste, believe me nothing beats homemade pickles! 

This quick, easy, sour and spicy Green Chilli Pickle is our all time favourite made by My Mother.

Ingredients:

• 50 gms Fresh Green Chillies

• 4 tbsp Mustard Powder 

• Salt as per preference

• Pinch of sugar (Optional)

• 2 Lemons

• 4 tbsp Oil

• 1 tbsp Mustard Seeds

• 1 tsp Hing (Asafoetida)

Method:

• For preparing this pickle try to use chillies that are mildly spicy, fresh and unwrinkled.

• In a mixing bowl, add roughly cut chillies, mustard powder, salt, pinch of sugar (optional) and juice of 2 lemons. Mix well.

• Now in a small kadhai / pan add 4tbsp oil. When oil is hot add mustard seeds. When mustard seeds crackle switch off the flame and immediately add hing (asafoetida)

• Keep this tempering aside to cool.

• Transfer the chilli mixture into an air tight container, make sure the container is dry. 

• Pour the tempering over it chillies and mix well.

• Keep this pickle in a warm place for a day so that all the spices are well absorbed by the chillies and they become tender.

• After a day keep this pickle in fridge as we have not added any preservatives as such.

• Green Chilli Pickle is ready.

• Serve with Indian meals, parathas, thepla's etc.

Tip: Make this pickle in small quantities so that it remains fresh and crisp. 

Rava Dhokla - Savoury Semolina Cake

Soft, spongy, instant rava dhokla which can be relished at breakfast or evening snack with a hot cup of tea or coffee.

Ingredients:

• 2 Cups Fine Rava / Sooji (Semolina)

• 2 tbsp Yogurt

• 1 tbsp Eno / Fruit Salt

• Salt to taste

• 2 Green Chillies Crushed (optional) 

• 1-2 tbsp of Crushed Black Pepper Powder

• 3/4th Cup Water OR as per requirement

• 2 tbsp Oil

• 1 tbsp Mustard Seeds

• 1 tsp Hing (Asafoetida)

Method:

• In a mixing bowl add rava / sooji (semolina), yogurt, crushed green chillies (optional), salt and water. Make sure to add water only till rava (semolina) is completely immersed, do not add extra water. We need to make this batter into thick dropping consistency for this rava (semolina) dhokla.

• Mix all the ingredients well and keep aside for 20 minutes. 

• Now grease the tin with little oil in which you will pour this dhokla batter. 

• Just before steaming add eno / fruit salt and add 1 tbsp of water over it. When you see the bubbles forming, mix the batter gently.

• Immediately pour this rava (semolina) batter into the greased tin and spread the batter evenly with the help of spoon or just tap the tin.

• Now sprinkle crushed black pepper powder all over the dhokla batter and  steam in steamer or pressure cooker for 20 mins.

• By the time dhokla is cooking, prepare the tempering.

• For tempering: In a small kadhai / pan add 2 tbspn oil and mustard seeds. When mustard seeds begins to crackle, switch off the flame and add hing (asafoetida).

• After 20 minutes remove the cooked dhokla from steamer and sprinkle the tempering over it.

• Now cut the dhokla into dimond or square shaped pieces.

• Rava (Semolina) Dhokla is ready.

• Serve with green mint chutney or enjoy as it is!!!

Sugar Free Gajar Halwa - Carrot Pudding

King of all Indian Sweets!!! as its called Gajar Halwa (Carrot Pudding) is one of the most popular dessert all over India. Rich Indian dessert made specially in winters with fresh red tender carrots, milk, sugar and ghee (Clarified Butter). 

The Gajar Halwa shown here is a sugar free version made using sugar substitute. Best for Diabetics and Weight watchers! 

Ingredients: ( Makes 3 servings)

• 250 gms Red Carrots

• 4 tbsp Ghee (Clarified Butter)

• 100 gms Khava / Khoya (optional)

• 2 tbsp Milk

• 10-12 spoons of Sugar Free Natura Powder (Used spoon that is provided with this powder)

• 1 tbsp Sliced Almonds

• 4-5 Cardamon Pods

Method:

• In a pan add 1 tbsp ghee and khava / khoya. Saute khava / khoya for 5 min on medium flame till its raw smell fades away. Transfer onto a plate to cool down.

• In the same pan add rest of the ghee, peeled & grated carrots and cook on low to medium flame. Keep on stirring occasionally. 

• After 5-10 minutes add 2tbsp milk and cook for another 5-7 minutes till the carrots are tender and raw smell fades away.

• Add roasted khava / khoya and mix well till its nicely incorporated into the carrots.

• When carrots are almost cooked, add sugar free natura powder. Adjust the sweetness as per your preference. 

• Add sliced almonds and lightly crushed cardamon seeds and mix well.

• Gajar Halwa (Carrot Pudding) is ready!

• Garnish with sliced dry fruits of your choice.

Khajur - Imli Chutney - Sweet & Sour Dates Tamrind Chutney

Chats,samosa, vada pav or pakodas all we need to have is a sweet tangy chutney! Dates & Tamrind chutney is one of the most loved chutney's when it comes to Indian condiments. Healthy in itself with finger-licking deliciousness.

Ingredients:

• 1 cup deseeded Khajur (Dates)

• 1/4th cup Chincha / Imli (Tamrind )

• 1table spoon Gul (Jaggery)

• 1 tsp Red Chilly Powder

• 2 tbsp Roasted Cumin Seeds Powder

• 2 tsp Black Salt

• Salt to taste

Method 1:

• Soak khajur (dates) & tamrind seperately in water for 6 hours.

• After soaking for almost 6 hrs blend khajur (dates) to a fine paste by adding little water. Transfer this paste into a sauce pan to cook on a medium flame for 15-20mins.

• Make tamrind pulp by just pressing out the juice from soaked tamrind.

• Now add gul (jaggery), red chilly powder, cumin powder, black salt, salt & tamrind pulp into the khajur (dates) mixture and let this chutney come to a boil.

• Keep on stirring occasionally.  Add water as per your requirement. Adjust the sweetness & sourness at this point of time as.

• Khajur Chinch Chutney is ready. 

• Enjoy this chutney with any snack or in chat recipes.

Method 2:

• In a sauce pan add deseeded khajur (dates), Chincha (Imli/Tamrind) and 2-3 cups of water. 

• Cook these on a medium flame for about 15 mins. Now add all the rest of the ingredients and let this khajur chincha (dates & tamrind) mixture cook for further 5 mins. Switch off the flame and keep this mixture aside to cool down. 

• Once this khajur (dates) mixture is cooled enough, blend this mixture in batches to a fine paste. Add water as per your requirement if the paste is too thick. Strain this mixture using a strainer.

• Khajur Chinch Chutney is ready.

Coconut Chutney

Can you imagine Medu Vada, Idli, Dosa, Uttapa without Coconut Chutney? Well I can't!!! Coconut Chutney is a great accompaniment for many South Indian dishes! There are various methods in which this chutney is made all over India. Some add chana dal, peanuts, coriander leaves and so on. I like to keep it very simple with less ingredients as possible. 

Ingredients:

• 1 Cup Scraped Coconut

• 2 Green Chillies

• 1/2 Inch Ginger

• 1 Garlic Clove

• Salt to taste

• Pinch of Sugar (Optional)

• 2 tsp Curd

Tempering:

• 2 tbsp Oil

• 1 tsp Mustard Seeds

• 1/2 tsp Urad Dal (Skinned Split Black Gram)

• 1 Dry Red Chilly

• 1/4th tsp Hing (Asafoetida)

• 5-6nos. Curry Leaves

Method:

In a blender add scrapped coconut, green chillies, ginger, garlic clove, salt, sugar(optional) & curd. Add a tablespoon of water to help grind coconut into smooth paste.

Transfer the coconut chutney into a bowl. 

For tempering: 

In a small kadhai / pan add oil and mustard seeds. When mustard seeds begins to crackle add urad dal ( skinned split black gram), dry red chilly (torn into two halves or whole as per your preference), curry leaves & hing (asafoetida).

Pour this tempering over the coconut chutney and mix well.

Mildly spicy, sweet & tangy Coconut Chutney is ready.

Enjoy it with your favourite snacks. 

Note: You may also add  1 tsp of cumin seeds in tempering aswell. I personally don't like the taste of cumin seeds hence I never use it in this chutney.

Bhindi Coconut Masala - Okra Coconut Masala

Simple, flavourful stir fried bhindi (okra) in a spicy coconut paste is what we prepared today for our sunday special lunch. Best served with dal rice.

Ingredients: (Serves 3)

• 300 gms Bhindi (Okra)

• 5 tbsp or 50gms Shreded Coconut

• 1 Medium size Onion finely chopped

• 2 tsp Red Chilly Powder

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 2 tbsp Goda Masala OR Garam Masala ( use coriander-cumin seeds powder if you don't have goda or garam masala)

• 1tsp Sugar (Optional)

• Salt to taste

• 2 tbsp Oil

Method:

• First we need to make a coconut paste, for that in a blender add shredded coconut & red chilly powder. Without using water blend coconut to a fine paste. Coconut paste is ready.

• Wash and dry bhindi (okra). Cut both the edges and give a slight shallow slit across the bhindi (okra) on one side. Now cut into atleast 2cms pieces and not very fine.

• Click the below video link to see how to exactly cut the bhindi (okra) for this dish.

https://www.youtube.com/watch?v=DMzjyqb7dnI

• Now in a pan add oil and mustard seeds. When mustard seeds begins to crackle add hing (asafoetida), turmeric powder and finely chopped onions. 

• Saute onions for 2-3 mins. Now add chopped bhindi (okra) and saute on medium flame for about 10 mins. Cook this bhindi (okra) in open pan, do not cover the pan with lid.

• After 10 mins add coconut paste and mix well. Now add goda masala or garam masala or coriander-cumin seeds powder, sugar (optional), salt. Mix well and check for seasoning. 

• Addition of sugar will enhance the flavour of this dish.

• Cook the bhindi (okra) till its tender and all the spices are properly incorporated.

• Bhindi (Okra) Coconut Masala is ready. 

• Serve with dal rice, roti, phulka or any flat bread of your choice. 

Tip: You can add 1 tbsp of Amchur Powder (Raw Mango Powder) to make it little tangy.

Besan Laddoo

Diwali celebrations have begun with a sweet dish of Besan Laddoo. A rich heavenly dessert prepared specially during this festival. 

At my home all the Diwali Faraal is prepared by my Mom so all credits goes to Her :) !!!

Wishing you all Happy Diwali. 
 

Ingredients:

• 1 cup Coarsly grinded Besan (Gram Flour)

• 3/4th cup Powdered Sugar

• 3/4th cup Ghee (Clarified Butter)

• 1/4th cup Dry Fruits - Cashew & Rasins

• 1tbspn Velchi (Green Cardemon) Powder

Method:

• In a kadhai add Ghee (Clarified Butter) and bring it to a boil. 

• Once the Ghee (Clarified Butter) gets hot add besan (gram flour) and mix. Stir continuously on a low flame till colour changes to golden brown and nice aroma starts to come.

• Transfer the besan (gram flour) mixture onto a plate to cool down.

• Once the besan mixture cools down add powdered sugar, velchi (green cardemon) powder and dry fruits. Keep some raisin aside for decoration.

• Mix all the ingredients well into the besan mixture and make the laddoos.

• Decorate each laddoo with a raisin on top.

• Besan Laddoos are ready.

Palak Chi Patal Bhaji - Spinach Curry

A classic Maharashtrian dish normally prepared in every household across Maharashtra. Simple, Healthy & delicious palak (spinach) curry made with besan (gram flour) & few spices. 

Ingredients:

• 1 Bundle Palak (Spinach) Leaves

• 3 tbsp Besan (Gram Flour)

• 1 tsp Mustard Seeds

• 2 tbsp Cumin Seeds

• 1 tsp Turmeric Powder

• 1 tsp Hing (Asafoetida)

• 6nos. Garlic Cloves

• 3nos. Green Chillies

• 1 Medium size Onion

• Salt to taste

• 2 tsp Gul (Jaggery) or Sugar

• 3 tbsp Oil

Method:

• In a blender add garlic cloves & green chillies. Roughly grind them to a coarse paste. Keep this paste aside.

•  Wash and roughly chop Palak (Spinach) leaves and pressure cook until 4 whistle.

• When the pressure cooker cools off, take out the Palak (Spinach) leaves and drain all the water in a bowl. (Use this water for adjusting the consistency of the curry).

• Now using a masher or back of a ladle roughly mash the palak (spinach) leaves. Add besan ( gram flour) and mix well. Mix besan till its well incorporated in the leaves. Make sure no lumps of besan (gram flour) are formed.

• Now in a sauce pan add oil and mustard seeds. When the mustard seeds begins to crackle add cumin seeds, hing (asafoetida), turmeric powder and finely chopped onions.

• Saute onions on medium flame for about 2-3 minutes. Now add garlic & green chilly paste and saute for further 4-5 minutes till the onions are well cooked.

• After onions are cooked add the palak-besan (spinach - gram flour) mixture and mix well.

• Add water and adjust the consistency of the curry as per your preference.

• Add salt, jaggery and mix. Check for seasoning and let this palak (spinach) mixture come to boil.

• Cook this curry for 7 to 8 minutes on a medium flame till raw flavour of besan (gram flour) fades away. (If you want you can dry roast the besan ahead of mixing it with the spinach leaves)

• Palak chi patal bhaji (Spinach Curry) is ready.

• Serve hot with Bhakri, Roti or Rice.

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Medu Vada / Urad Dal Vada - Skinned Split Bengal Gram Fritters

Medu Vada is one of the most famous South Indian breakfast. Protien rich urad dal vades served with sweet tangy sambar and spicy coconut chutney is the best way to start your day with.Crisp from outside soft from inside these vades are one of the delightful meal in itself.

Normally at my home we make very simple version by just adding salt & green chillies. However on special occasions we tend to add some herbs & spices for extra flavours.

Here I have listed all the ingredients that we use. Many people add peppercorns & cumin seeds aswell. 

Ingredients: (Makes approx 30-35 Vades)

• 2 cups urad dal ( Skinned Split Bengal Gram)

• 1/4th cup Fresh coconut cut into small pieces

• 3-4 Green Chillies

• 1 inch Ginger cut into small pieces

• 2 tbsp chopped Coriander Leaves

• 1 small Onion finely chopped

• Salt to taste

• Oil for frying
  

Method:

• Soak urad dal for 6 to 8 hours. After soaking wash the dal again in fresh water and drain all the excess water.

• In a blender add the urad dal, salt & green chilles and grind to a fine paste.  Do not add water (if its getting to hard to blend then only add little water). The batter should be fluffy and thick not liquidy.

• Transfer the batter into a bowl. At this point if you want add rest of ingredients and mix everything well. Check for seasoning.

• Heat oil to deep fry these vadas. 

• Wet your palm and take a portion of this batter depending how big or small vada you want. Make a hole in the center with the help of your thumb.

• Now drop this vada into hot oil and deep fry till golden brown.

• Medu Vada is ready. 

• Serve with tangy Sambar & Coconut chutney.

Upma

Quick, easy, healthy & delicious!! what else one needs in the morning!!! One of the staple breakfast dish of India. Loved by everyone. 

Ingredients:

• 1 1/2 cups Rawa / Sooji (Semolina)

• 1/4th cup blanched Green Peas

• 1 Onion finely chopped

• 4nos. Green Chillies

• 1 Tomato finely chopped

• 1 tsp Mustard Seeds (Rai)

• 1/4th tsp Cumin Seeds (Jeera) 

• 2 tsp Chana Dal (Bengal Gram)

• 2 tsp Urad Dal (Split black gram skinless)

• 6-7 Curry Leaves

• 1 Dry Red Chilly

• Salt to taste

• 1 tsp of Sugar

• 3 cups Water

• 1 tbsp Ghee / Oil

• 2 tbsp Grated Coconut & Coriander Leaves (Optional)

Method:

• Dry roast rawa / sooji till its colour changes to light brown and nice aroma starts coming.

• In a pan add ghee & mustard seeds. When mustard seeds begins to crackle add cumin seeds, dry red chilly, chana dal, urad dal, green chilles & curry leaves. Saute these dals for a minute till they turn light brown in colour.

• Add chopped onions and cook till onions are translucent. Add tomatoes and mix well. Cook onion and tomatoes till they are tender.

• Now add 3 cups of water, blanched green peas, salt & sugar and bring this water to boil. Addition of sugar enhances the taste of the upma.

• As the water comes to boil slowly add the roasted rawa (semolina) and mix it continously so that no lumps are formed.

• Cover the lid and cook the rawa on steam for about 10mins. Keep stirring in between.

• Upma is ready.

• Garnish upma with grated fresh coconut & coriander leaves (optional).

• Serve hot as it is or with coconut chutney or pickle.

Moong dal Khichadi - Spicy Mungbean Rice

A light, healthy, comforting & delicious rice preparation made using yellow moong dal and rice best served with hot kadhi, papad and pickle. Very easy & quick to make. Best option for those tired evenings after a long working day!!!

Earlier I shared mugdal khichadi with lots of spices. Today's version is a simple one which is normally prepared in many household accross Maharashtra. 

Ingredients: ( Serves 4)

• 2 cups Rice

• 1 cup Yellow Moong Dal

• 1 tsp Mustard Seeds

• 1 tsp Cumin Seeds

• 1/4th tsp Turmeric Powder

• 1/4th tsp Hing

• 2 tbsp Goda Masala OR Coriander-Cumin Powder

• 1 tsp Red Chilly Powder

• Salt to taste

• 6 cups Water

• 1 tsp Oil

• Coriander Leaves for garnishing

Method:

• Wash rice & moong dal together.

• In the pressure cooker add oil & mustard seeds. When mustard seeds begins to crackle add cumin seeds, turmeric powder and hing.

• Add the washed rice & moong dal and saute for 2 mins on medium to high flame.

• Now add water depending on the quantity of rice and moong dal. Add red chilly powder, goda masala OR coriander-cumin powder and salt. Mix well. Check for seasoning.

• Put the lid on pressure cooker and cook khichadi till 4-5 whistle.

• Moong Dal Khichadi is ready.

• Garnish khichadi with finely chopped coriander leaves and dollop of homemade ghee (Sajuk Tup).

• Serve hot with kadhi, papad & Mango Pickle.