In a saucepan add 1 cup water , carrot pieces, onion pieces, ginger, mint leaves, salt and pepper powder and pressure cook up to 2 whistles.
When pressure releases open the lid, blend it with a hand blender.
Strain the content with the strainer and add remaining water.
Heat the ghee in a tempering vessel. Add cumin seeds and wait for crackling sound after that add other tempering Ingredients and give a quick stir to all and pour it in soup.
Boil carrot soup for 2-3 minutes after adding Black pepper powder and serve hot. Serve with love and smile.
There are many readymade mix herbs are available in market but if you buy pure dry herbs and mix together all above in equal proportions at home then this magic bottle can turn any dish (Soup, salads, Sandwiches, veggies, pizza , pasta… endless possibilities) from blah to Wahh.
Wash and rinse moong 3 times ,add 300 ml water , place moong pot in pressure cooker and cook upto 3 whistles.
After pressure releases,bland moong in blander and strain with the help of strainer.
Add all spices in moong soup and boil on slow flame. Side by side heat tempering vessel and ghee in it. Add cumin( jeera) and wait for cracking .After crackling sound add Clove, Cinnamon, Asafoetida and curry leaves.
Boil for 5 more minutes . Serves hot. Enjoy with steamed rice, pulao, biryani , khichadi, dalia or whole alone as diet food.
Heat deep sauce pan or pressure cooker pot , add ghee.
After ghee melts add cumin and wait for crackling sound.
Add bay leaf,cloves, coriander leaves, Curry leaves,mace, black pepper pd. and salt.Stir 1-2 times and add drained soaked rice and saute for 1 min. Stir continuously and add 3 cups of water .
If you are making in sauce pan.
Wait for water to boil .After rapid boiling reduce flame to slow,cover the pot and cook for 10 mins.
Check the grain by pressings in between your finger and thumb .If cooked then turn off the flame and if not then add 1/4 cup water and cover the pot.
If you are making Jeera rice in pressure cooker.
Wait for water to boil. After rapid boiling cover the pressure cooker lid and cook upto 2 whistles.
Enjoy your Jeera rice with hot soup,papad and pickle.
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.
500 gms handava batter{ 100 gms rice (chawal),50 gms. white urad(udad dal),50 gms. lentil( tur dal), 50 gms chickpeas (channa dal) soak and make coarse batter}.
Keep aside this batter upto 6-8 hrs. for fermentation
or
In market you will get ready made Idli-dosa batter .Same you can use to make handavo. Only after adding ½ cup suji.which will give crispiness to upper and lower layer of handava.
Masala:
4 tb sp. sugar,2 tsp chilli pd,3tsp.cumincoriander pd. 1/2 tsp haldi,4 tbsp.curd ½ inch grated ginger,2 green chilli paste.1 tsp soda ,3 tsp. salt.
Tempering ingredients for mixing with batter:
1/2 tsp rai ( mustard seeds),2 pinch of hing (Asafoetida),one tbsp.oil.
Tempering ingredients for pouring batter in pan.
2 tbsp.oil, ¼ tsp.mustard(rai) seeds, ½ tsp.sesame seeds and ½ tsp.sesame seeds for sprinkling over batter
Method
(1) In fermented handva batter add all masalas. Mix thoroughly. Sprinkle soda powder on batter
(2) Preheat tempering vessel ,add oil and rai and wait for crackling sound then add hing.
(3) Pour mixture over handwa batter and then mix thoroughly.
(4) Heat kadhai(pan) with oil and add mustard seeds . After crackling sound add sesame seeds and half of the batter.
(5) Cover the pan with lid .Cook the handavo until the upper surface look cooked or pierce knife which comes out clean and bottom surface turns light brown.
(6) Flip gently and again cook on slow flame upto 4-5 mins. or turns light brown.
Remaining half batter, repeat same process for making handvo.
8) You can also add boiled vegetables like green peas and sweet corns and / or grated vegetables like bottle guard zucchini , carrots .It will enhance the taste as well as nutrition.
Rajeshree Gandhi's Kitchen blog 