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41 recipes


vangi bath recipe | Maharashtrian style baingan rice | brinjal rice | with 30 amazing images. vangi bath is a Maharashtrian style baingan rice which is also called brinjal rice. vangi bath or vangi bhaat is one such traditional Maharashtrian dish with an appetising aroma and rich taste. Maharashtrian style baingan rice is made of brinjals and rice, flavoured with a gamut of spices and a rich paste of coconut, onions, spices and seeds. Many people enjoy exotic international foods only when they are in the mood for it. However, traditional and homely foods are always enjoyable for all of us, as they bring back happy and comfortable memories of home! Tips for making vangi bath recipe. 1. You can chop the brinjals finely if you like it that way. Soak brinjals in water to avoid discoloration and to remove the bitterness. You can use any variety of brinjal you like. Maharashtrian style baingan rice makes a perfect one-dish meal when served with a cup of curd or a tomato onion raita. You can even pack vangi bath in the lunch box or carry it along while travelling. Enjoy other Maharashtrian dishes like Maharashtrian Pitla or Maharashtrian Papdi and Moong Dal Vadi Subzi. Learn to make vangi bath recipe | Maharashtrian style baingan rice | brinjal rice | with step by step photos and video below.

gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi | with 35 amazing images. gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi is a daily fare in Rajasthan. Learn how to make Rajasthani gehun ki khichdi. To make gehun ki Bikaneri khichdi, clean, wash and soak the whole wheat with enough water in a deep bowl overnight. Drain and keep aside. Clean, wash and soak the yellow moong dal in enough water in a deep bowl for 2 hours. Drain and keep aside. Blend the wheat to a coarse paste in a mixer without using any water. Keep aside. Heat the ghee in a pressure cooker, add the cumin seeds, green chillies and asafoetida and sauté on a medium flame for 30 seconds. Add the coarsely crushed wheat and yellow moong dal and sauté on a medium flame for 2 minutes. Add the salt and 3½ cups of hot water, mix well and pressure cook for 6 whistles. Allow the steam to escape before opening the lid. Serve immediately. Rice not being native to Rajasthan, the people there prefer to use wheat, bajra and jowar even for making typical rice dishes like khichdi and raab. Rajasthani gehun ki khichdi is one such innovative khichdi recipe adapted to use wheat. Hailing from Bikaner, as the name suggests, the gehun ki Bikaneri khichdi is a wholesome and nutritious combination of wheat and moong dal that has a fabulous flavour despite employing minimal spices! The traditional use of ghee in the tempering and the aroma of crackling jeera in it is truly enticing. The coarse wheat, spiced with only slit green chillies, when cooked gives a meal that warms your soul. This wheat and moong dal khichdi is a perfect winter comfort food. Enjoy this sumptuous khichdi with curds, ghee and a spicy mango pickle. Tips for gehun ki Bikaneri khichdi. 1. Whole wheat is difficult to cook and so has to be soaked overnight. If you want to make for dinner, ensure you soak it to for at least 10 to 12 hours. 2. Blend the soaked and drained wheat into a coarse mixture only. This will lend a good texture to the khichdi. 3. Serving the khichdi is very important, else it might thicken with time. 4. You can also add ¼ tsp of turmeric powder before pressure cooking. Enjoy gehun ki Bikaneri khichdi recipe | Rajasthani gehun ki khichdi | wheat and moong dal khichdi | with step by step photos.

ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | with 42 amazing images. ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi is a satiating and spicy one dish meal. Learn how to make Gujarati ram khichdi. To make ram khichdi, clean, wash and soak the moong dal and rice in enough water for 10 to 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker and add the cumin seeds, cloves, cinnamon and bayleaf. When the cumin seeds crackle, add all the vegetables, turmeric powder, chilli powder and garam masala and sauté on a medium flame for 3 to 4 minutes. Add the rice, moong dal and salt and sauté on a medium flame for another 2 minutes. Add 4 cups of hot water, mix well and pressure cook for 3 to 4 whistles. Allow the steam to escape before opening the lid and mix well. Serve hot with kadhi and papad. An easy-to-make khichdi from the Gujarati town of Kathiyawad! A perfect combination of dals, rice and loads of mixed vegetables makes this rice and moong dal vegetable khichdi nutritious and filling, with a melange of flavours and textures that is irresistible. The basketful of veggies adds hue and makes this rice delicacy a visual treat too. Further, the combination of whole spices, also known as khada masala, along with use of garam masala powder adds in the best Indian flavour to this Kathiyavadi ram khichdi. This Gujarati ram khichdi is ready within 40 minutes without sweating a lot in the kitchen. It is a winter warmer when served with kadhi and papad. Also try other khichdi recipes like dal khichdi and bajra khichdi. Tips for ram khichdi. 1. You can buy readymade garam masala or make garam masala at home. 2. We recommend that you serve this khichdi immediately upon cooking. However, if you are serving it later you will have to adjust the consistency of the khichdi by adding little water before reheating. 3. The cloves, cinnamon and bayleaf can be discarded before serving if you don’t like its taste. Enjoy ram khichdi recipe | Gujarati ram khichdi | Kathiyavadi ram khichdi | rice and moong dal vegetable khichdi | with step by step photos.

A sumptuous rice dish with a zesty flavour, the Singapore Fried Rice is made of perfectly cooked long-grained rice and a horde of veggies, pepped up with ginger, garlic, pepper and varied sauces. A few raisins and broken cashewnuts add more textures and flavours to this exciting Veg Singapore Fried Rice, while a garnish of spring onions heightens the characteristic Oriental flavour and texture of this dish. If you wish, you can improve this dish further by adding mushrooms too. Also check out our other fried rice recipes - Thai Fried Rice , Schezuan Fried Rice , Chatuchak Fried Rice , Chilli Coriander Fried Rice , Burnt Garlic Fried Rice , 5 Spice Fried Rice and Mexican Fried Rice .

spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | with 29 amazing images. spinach green peas rice is an Indian one-dish meal and is super easy and quick the make! It is not only a treat to eyes but also to taste buds! The vibrant green color makes palak matar pulao eye appealing and attractive. Quick, easy and tasty – who will not like green peas spinach pulao. Perhaps it is the magic of the aromatic green masala so full of coriander that transforms the palak matar pulao into such a delicious dish, or the simple rustic flavour of spinach that pleases the palate. You can also use leftover rice if you have, I usually prepare this tasty spinach green peas rice when I have leftover rice which makes it efficient too. Also, the ingredients used in making this palak matar pulao are basic and can be found in every well maintained Indian household pantry. Use this spinach green peas rice as a tiffin treat or have it for dinner with a bowl of curds or any raita of your choice. Learn how to make spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | with detailed step by step recipe photos and video below.

Shahjahani khichdi recipe | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | with 22 amazing images. Shahjahani khichdi recipe is a Mughlai Shahjahani khichdi. Mughals were known to name certain dishes after themselves to signify where they were invented. Shahjahani khichdi is a comforting Mughlai one pot dish meal. It is a super easy dish to make. Shahjahani khichdi recipe is a brilliant khichdi made from rice and moong, this preparation is flavoured with whole garam masalas. Freshly grated coconut and cashew nuts are used to add volume and flavouring to the khichdi. Notes and tips on Shahjahani khichdi. 1. You can substitute rice with brown rice or broken wheat to make it more nutritious. Alternatively, you could use tukda chawal or short-grained rice too. Instead of whole moong you can use any lentil like masoor dal, arhar dal or split moong dal. 2. Adjust the number of pressure cooker whistles depending on your family’s khichdi texture preference and your cooker type. This Shahjahani khichdi is sumptuous and supremely flavourful. You can also add veggies like peas, carrots, tomatoes can also be added to make khichdi more nutritious. Serve whole green moong khichdi immediately with curd, papad and pickle . You can also relish it along with kadhi. Enjoy Shahjahani khichdi recipe | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | with detailed step by step recipe photos and videos below.

buckwheat sprouts khichdi recipe | kutto moong dal sprouts khichdi | healthy kutto no daro sprouts and dal khichdi | with 35 amazing images. buckwheat sprouts khichdi recipe | kutto moong dal sprouts khichdi | healthy kutto no daro sprouts and dal khichdi is a nourishing Indian fare for the entire family. Learn how to make kutto moong dal sprouts khichdi. To make buckwheat sprouts khichdi, heat the oil in a pressure cooker and add the cloves, peppercorns and cumin seeds. When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds. Add the buckwheat and yellow moong dal and sauté on a slow flame for a few more seconds. Add the mixed sprouts, turmeric powder, green chillies, chilli powder, salt and 4 cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Serve immediately with fresh curds. Buckwheat is commonly called as kutto or kutti no daro – in case you have any trouble making your local grocer understand! Kutto moong dal sprouts khichdi, is light on the stomach, yet filling and nourishing. The aroma of this khichdi is irresistible, as it has been cooked with an appropriate selection of Indian spices. Moong dal and sprouts are a good source of protein, making this a very healthy and wholesome choice for pregnant women. Being paired with buckwheat instead of rice, this healthy kutto no daro sprouts and dal khichdi is a wise choice for diabetics, weight-watchers and heart disease. The fibre in it will satiate you for long hours. With 207 calories per serving, this khichdi is a meal in itself at dinner time. Tips for buckwheat sprouts khichdi. 1. Instead of sprouts, you can add mixed vegetables. 2. Remember to serve the khichdi immediately to enjoy its flavour and texture. buckwheat sprouts khichdi recipe | kutto moong dal sprouts khichdi | healthy kutto no daro sprouts and dal khichdi | with step by step photos.

An all-time favourite tiffin treat, the Vegetable Fried Rice is a tasty and satiating one-dish meal, which can be made in minutes, but stays fresh for over five hours. The crunchy veggies add a splash of colours and myriad flavours to the dish, while the readily available sauces add an enjoyable pungency to it. The wide assortment of veggies and bean sprouts in the Fried Rice also ensure that your kids get ample nutrients.

coconut milk pulao recipe | Indian coconut milk rice | easy coconut rice pulao | veg pulao with coconut milk | with 37 amazing images. coconut milk pulao recipe | Indian coconut milk rice | easy coconut rice pulao | veg pulao with coconut milk | is a simple one dish meal. Learn how to make Indian coconut milk rice. To make coconut milk pulao, heat the oil and butter in a pressure cooker, add the onion, cloves, cinnamon and cardamom and sauté on a medium flame for 1 minute. Add the carrot and green peas and sauté on a medium flame for 1 minute. Add the rice, coconut milk, cashew nuts, 1½ cups of hot water and salt, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Serve hot garnished with the coconut and coriander. A traditional recipe from Goa, the Indian coconut milk rice is characteristic of the cuisine of the west coast where coconuts and cashews are used abundantly. Cooked in coconut milk and garnished with cashews and coconut slivers, this is indeed rich fare! This easy coconut rice pulao dotted with colourful veggies adds on it eye appeal. While we have used carrot roundels as it is traditionally used, you can chop it if you wish to. Veg pulao with coconut milk can undoubtedly served to kids as well as elders of the family. It is also a great lunch box fare. Cool it well and pack it. pulaos like Restaurant Style Tomato Pulao or Palak Chana Pulao. Tips for coconut milk pulao. 1. The Basmati rice has to be soaked for 1 hour. So plan for it in advance. 2. You can buy readymade coconut milk or make coconut milk at home. 3. Butter adds a smooth and glossy look to the rice. But if you don’t have butter, substitute it with ghee. 4. Prefer to use hot water as it helps in cooking the rice faster. Enjoy coconut milk pulao recipe | Indian coconut milk rice | easy coconut rice pulao | veg pulao with coconut milk | with step by step photos.

Stylish, peppy khichdi! Layer the khichdi with a simple onion, curds and red paste gravy to make a tongue-tickling delicacy. Serve hot with low fat curds to enjoy a totally scrumptious meal. Toovar dal, milk and curds, most of the ingredients used in this dish brim with protein and calcium, which are important for growing bones and new body cells. While making the gravy, remember to add curds after switching off the gas to avoid curdling.

bajra khichdi for acidity recipe | healthy bajra khichdi to control acidity | bajre ki khichdi Indian style | with 20 amazing recipes. bajra khichdi for acidity recipe | healthy bajra khichdi to control acidity | bajre ki khichdi Indian style is a one dish meal soothing to the stomach. Learn how to make healthy bajra khichdi to control acidity. To make bajra khichdi for acidity, combine the bajra, moong dal, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the ghee in a deep pan and add the cumin seeds. When the seeds crackle, add the asafoetida, turmeric powder and sauté for a few seconds. Add the cooked bajra and moong dal and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve the bajra khichdi to control acidity immediately. Bajra is one of the cereals, other than jowar, which is alkaline by nature and thus suitable for those suffering from acidity. Healthy bajra khichdi to control acidity has been wisely paired with yellow moong dal, which is the most easiest to digest amongst all the dals. Furthermore, all the spices added (cumin seeds, asafoetida and turmeric powder) in bajre ki khichdi Indian style also promote digestive health. Try this Alkaline Bajra Khichdi instead of fat-laden and maida-based delicacies, for dinner. This is sure to prevent acidity attacks at night. With not much effort from your side, you can cook and serve this health treat on table within 20 minutes. You will surely enjoy the soft mouthfeel of cooked bajra. Serve bajra khichdi for acidity with a bowl of curd it if suits you. Else have a glass of buttermilk – this aids in digestion too. Tips for bajra khichdi for acidity. 1. You need to remember and soak the bajra well in advance for at least 8 hours, else the bajra would not cook completely. 2. Depending on the quality of the bajra and the size of the pressure cooker, you may need to cook the bajra for an extra whistle. 3. Remember to serve it immediately. Try other stomach friendly recipes like Jowar Pyaz ki Roti and Bajra Peas Roti. Enjoy bajra khichdi for acidity recipe | healthy bajra khichdi to control acidity | bajre ki khichdi Indian style | with step by step photos.
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