Lemongrass is a tall grass like plant. It tastes citrusy and has a fresh lemony flavour. It has antibacterial properties. Chlorogenic acid, Isoorientin and swertia japonica are main antioxidants. It also helps in digestion and regulates blood sugar. It also boosts metabolism and as an excellent source of Vitamin A and C which are essential nutrients for beautiful skin and hair
Ingredients
½ cup lemongrass.
2 cup water.
1 tsp Lemon juice( optional)
Method
Heat water in a sauce pan.
Add lemon grass in water.
Boil for 10 minutes and add lemon juice after the temperature of the water reduces (hot water reduces the vitamin C contents present in the lemon )
½ cup Rice(chawal preferably Parimal also known as Patna rice)
¼ cup Moong dal (Mung beans) (split green which contains more fibre or yellow which is easy to digest).
¼ cup Masoor dal( split red lentils).
2 tbsp. Tur dal (split pegion pea) .
3 ½ cups water.
Tips:
Requirements of water varies by types of vessels you use to cook khichadi
4 cups water if khichadi in direct pressure cooker .
3½ cups if khichadi in steel pot in cooker.
4½ cups water if khichadi in sauce pan or kadhai.
Dry masala:
2½ tsp.salt
1 tsp.turmeric pd.
1 tsp.black pepper pd.
or
1 tsp. red chilli pd.
Tempering ingredients:
2 tbsp.ghee.
1/2 tsp. mustard(rai)
2 cloves.
1/2 inch cinnamon stick.Asafoetida (hing).
⅛ tsp.Asafoetida (hing).
Method:
In one big steel pot mix all dals and rice .Wash and drain 3 times with water .
Add 6 &1/2 cups water and all dry ingredients.
Side by side heat tempering vessel and add ghee. Once ghee melts,add mustard seeds and wait for crackling sound. Add cloves , asafoetida and cinnamon . Pour this mixture in khichadi pot. Stir the mixture in pot .
Place this pot in pressure cooker. Cover the pot with lid and close pressure cooker. Pressure cook upto 4 whistles.
Open cooker after pressure releases and serves hot and pour 1 tsp. ghee per plate. khichadi with Soup,tameta nu shak, papad and pickle.
Serve hot khichadi with Soup,tameta nu shak, papad and pickle.
This is a simple type of khichadi which is healthy and yummy too but you can make more rich and spicy by adding different ingredients like onion and garlic and mixing some vegetables.
Pressure cook all vegetables in 200 ml water. Add salt, sugar and black pepper. Cook upto 3 whistles.
After pressure release, open the cooker and cool the things completely.
Scrape pulp from drumstick with the help of spoon and discard skins.
Blend all the vegetables in blender and strain with the help of strainer. Add water to to make required quantity.
Boil soup for 5 mins. Side by side heat tempering vessel on slow flame and add butter . Once butter melt add cumin. After crackling sound add cinnamon and clove. Pour this tempered mixture in soup and boil for 1 more min. Serves hot.
Serve your soup with handavo,khichadi biryani or as you want. Serve with love and smile
You can also have during sickness .As drumsticks contains all nine essential amino acids, tomatoes are rich in fibers, lycopene, minerals and vitamins B and C and carrots are rich in minerals and vitamins A, D, E and K.
3) Serve this healthy jeera tea every day and especially suffering from acidity as jeera is alkaline in nature will reduce acidity. Jeera water also helps to reduce burning sensation during urination. Serve with love and smile.
Ragda is a light stew of rehydrated dried white peas cooked with a variety of spices.
Chat,Enjoy with Pattice, Panipuri or Bread
serves 4
Ingredients:
300 gms. White Peas.
4 tbsp. Oil.
1 tsp. Cumin seeds (Jeera).
2 pinch Asafoetida ( hing).
4 medium sized Onion.(1cup chopped)
3 tomatoes ( ¾ cup chopped).
3 tsp. Salt.
2 tsp. finely chopped coriander leaves.
8-10 Curry leaves.
½ inch grated Ginger.
½ tsp. Green chilli paste.
½ tsp. Garlic paste.
1 tbsp. Garam masala.
¼ tsp. Turmeric powder (haldi).
1 tsp. Red chilli powder.
1 tbsp. Coriander-Cumin powder(dhana jeera ).
5 Garcinia (Kokum).
2 inches size ball Jaggery (Gud).
Method:
1) Wash and drain white peas ( vatana) 3 times with water.
2) Soak white vatana in 6 katori water for 8-10 hrs.
3) After 10 hrs. remove all water in one vessel and soaked vatana in big dinner plate, Go through soak vatana and pick out dormant( hard) vatana seeds.
4) In cooker out of 6 , add 4 katori water ,soaked vatana and salt.
5) After 4 whistles switch off the flame
6) Check vatana,if not tender then cook again until it becomes tender.
7) Put kadhai with oil on high flame
8) Add jeera and after crackling add hing and finely chopped onion and salt
9) When onion becomes translucent add tomatoes,cook until it leave oil. At this time add ginger,garlic and green chilli paste.
10) Saute for 30 secs.and add Garam masala,Haldi pd.,Chilli pd.,Dhanajeera pd.Curry leaves and Coriander leaves.
11) Saute for 2 mins. and add cooked vatana with water , jaggery and kokam and boil it for 5 mins. Stir occasionally. Adjust consistency by adding water which we kept aside .
12) Ragda is ready. Garnish with chopped coriander leaves. Serve with Pattice, Panipuri or Bread. Serve with love and smile.
Rajeshree Gandhi's Kitchen blog 