Miscellaneous not to be missed !

Chitvish · Mar 18, 2006

Khichdi & Khadi - the Gujarathi Combination

Khichdi & khadi are made as a perfect foil for eachother & ideally suited for dinner.

Khichdi:

Rice ( Basmathi or any thin variety ) - 1 cup

Kichdi dhal ( split moong dhal with green skin) - ½ cup

Cloves - 3

Hing - ½ tsp

Jeera - ½ tsp

Mustard seeds - ½ tsp

Red chillies - 2

Curry leaves - few

Ghee - 2 tbsp

Salt, haldi

Soak rice & dhal for 30 mts.

Drain.

Heat ghee & temper, mustard seeds, cloves, red chillies, hing, curry leaves & haldi in a pressure pan.

Add drained rice & dhal.

Saute for a few mts.

Add 4 cups of water & salt.

Close & put the weight.

When the first whistle comes, simmer the flame & cook for 10 mts.

On opening, if you prefer very soft, add upto one more cup of oiling water and beat well.

Cool, open & add extra ghee before serving.

Khadi:

Curds - 1 cup

Water - 1 cup

Besan - 2 tbsp

Jeera - ½ tsp

Hing - ½ tsp

Red chilli powder - 1 tsp

Sugar - 1 tsp

Curry leaves & coriander leaves - few

Salt

Oil - 2 tsp

Blend well curds, water, besan, salt & sugar.

Take this in a kadai & heat gradually over a low flame.

In another kadai, heat oil & temper jeera, hing & curry leaves.

Mix haldi & chilli powder & pour over curd mixture.

Cook well on a low flame & remove.

Garnish with coriander leaves.

The same kichdi can be made with quinoa.

Ami · Mar 18, 2006

wow, that looks great.

Hi Mrs.chithra,

One thing pls clarify-this dal is not whole moong or moong dal. Will it be flat green & white ? If so, does the dal has any other separate recipes.

If so, pls do post them without any HURRY.

Rgds.

Chitvish · Mar 18, 2006

Hello Ami !

It is " pasiparuppu with green skin" - called kichdi dhal. It is neither whole green moong nor our usual moong dhal, yello variety.
Love & regards,
Chithra.

Nirmala85 · Mar 19, 2006

hi chithra,

I tried your naan receipe and it came out very well. My family enjoyed it and i got the credit all because of you. It was absolutely amazing. Thanks for sharig the receipe.
nimala85

Chitvish · Mar 19, 2006

Welcome to I L , Nirmala !

Dear Nirmala,
Thanks fo the feedback ! Unless you are a good cook too, you could not have got naan " right" with just my recipe !
Keep trying & sending many more feedbacks !
Love & regards,
Chithra.

Chitvish · Mar 19, 2006

Ragda Patties - a delightful chaat !

Patties:

Potatoes - ½ kg

Bread slices - 4

Salt

Boil & mash potatoes fine.

Mix powdered bread, salt & knead well.

Make patties & shallow fry.

Filling:

Dried white peas ( white vatana) - 1 ½ cups

Soda - ¼ tsp

Salt

Big tomatoes - 2

Oil - 2 tbsp

Jeera - 1 tsp

Garam masala powder - 1 tsp

Grind together:

Ginger - 1”

Green chillies - 5,6

Haldi - a pinch

Onions - 2, big

Garlic - 4 flakes

Coriander leaves - 1 bunch

Dhaniya powder - 1 tsp

Amchur - 3 tsp

Soak peas in water overnight.

Wash well & cook with little salt till soft.

Drain & reserve the water, to be added when making the gravy.

Heat oil & temper jeera & garam masala powder.

Add ground paste & fry well.

Add boiled peas, salt & cover with little water.

Add finely chopped tomato & cook till the gravy is thick.

Other ingredients:

Green chutney - refer bhel puri

Sweet chutney - refer bhel puri

Nylon sev

Chopped raw onions

Chopped coriander leaves

To serve:

Place 2 patties on a plate & pour ragda over.

Top with chutneys.

On top, sprinkle chopped onions, sev & coriander leaves.

Chitvish · Mar 25, 2006

Jeera Pani - a spicy thirst quencher !

Tamarind - 50 gms

Jaggery or sugar - 1 ½ tbsp ( more is optional )

Salt - 3 tsp

Dried & crushed mint - 1 tsp

Roast & grind

Jeera – 2 tsp & ¼ tsp hing

Dry ginger powder - 1 tsp

Chilli powder - ¼ tsp or less

Black salt - ½ tsp

Water - ½ litre

Wash & soak tamarind in 350 ml of water for 2 hrs.

Strain & bring tamarind juice to boil.

Dissolve jaggery & cool.Mix in the remaining water & other ingredients.

Strain & chill.

This can be diluted to desired level, by adding more chillied water.

Serve in tall glasses with crushed ice & garnish with1-2 fresh mint leaves.

Chitvish · Mar 26, 2006

Strawberry-Melon milk shake - tasty & rich

Chopped fresh strawberries - ½ cup

Chopped musk melon pieces - ½ cup

Milk - 1 – 2 cups ( depending on desired thickness)

Sugar - to prefernce.

Liquidise everything together.

Serve topped with fresh strawberries.

You can use sapota ( chkkoo ) instead of melon.

Do not use water melon.

Nirmala85 · Mar 28, 2006

SUPER HIT MILAGAIPODI. THANKS YOU CHITHRA

chitvish said:

There are many recipes. What I give here is my favourite version which I have not changed over the years.

With seasame seeds( ellu or til seeds )

Red chillies 1 cup

Udad dhal 1 cup

Ellu 1 cup

Salt

In a kadai heat ½ tsp oil & fry red chillies till crisp.

Remove & in the same kadai fry dhal to a light brown colour.

Remove & finally roast the ellu till it splutters.

Cool all the roasted ingredients well.

Powder in a mixi with salt.

A marble size jaggery is optional.

With gram dhal:

Red chillies 1 cup

Gram dhal 1 cup (1/2 cup gram dhal + ½ cup seasame seeds is also an option)

Udad dhal 1 cup

Salt

Method is the same as above.

If ellu is added , hing can be omitted , otherwise add I tsp hing powder also , roasted lightly before powdering.

In both the above recipes, if you like it very hot increase chillies to 1 ¼ cups.
Click to expand...

Chitvish · Apr 2, 2006

Watermelon Delite - Deliciously, mildly sweet.

This is an ideal summer cooler. The addition of little milk with black salt & jeera powder gives it a very interesting taste.Deskin & remove seeds completely from the fruit.

Chopped water melon pieces - 3 cups

Skimmed milk - 1/3 cup

Black salt - ¼ tsp

Jera, roasted & powdered - ¼ tsp

Sugar - 1 – 2 tsp

Pudina leaves - few ( optional)

Reserve few pudina leaves for decoration.

Blend all other ingredients in a liquidiser.

Decorate with pudina leaves & serve.