Dalia Vegetable Khichdi (Broken Wheat Veggie Porridge)

 

            Looking for a quick meal that is both healthy and nutritious? Then try out this Khichdi (Porridge) prepared with Dalia (broken wheat) & roasted moong dal. Easy, hassle free and simple to prepare, it can be dished out in a jiffy. It is a great comfort food when you crave for a simple and a light meal.

          

          This yummy piping hot khichdi can also be enjoyed for breakfast, brunch or tiffin. It goes well with pickles, papad or raita. Vegetables, may or may not be added. Apart from the veggies I have used in this recipe, you can add capsicum, cauliflower, tomatoes, etc. 

          This khichdi can be served as an evening snack or after school snack. Choice is yours. It is great for young and old alike as it gets easily digested. So get going and surprise your loved ones with this simple and easy recipe by following the step by step pictorial guide to prepare it. 

• 1/2 cup dalia, soaked overnight
• 1/4 cup moong dal (split green gram lentil), soaked overnight
• 3 cups water
• 1 tbsp. oil
• 1 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1-2 green chilies. chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1/4 cup French beans, chopped
• 1/4 cup carrots, chopped
• 1/4 cup green peas
• 1 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tbsp. coriander leaves, chopped

         Pressure cook the soaked dalia and moong dal in 3 cups water for 5-6 whistles.

         Heat oil and ghee in a pan. Temper with mustard seeds, cumin seeds and dry red chili. Sauté for a few seconds.

         Add the onion, ginger, garlic, green chilies, asafoetida and curry leaves. Sauté till they turn light brown.

         Now add the chopped beans, carrots, green peas, turmeric powder, cumin powder and coriander powder. Sprinkle some water and cook, covered, till the veggies are soft.

         Then add the cooked dalia and salt to taste. Mix well and adjust the consistency. Simmer for 2-3 minutes. 

         Garnish with coriander leaves and serve hot with pickle, raita or papad for a great comfort meal. 

         

                   Soak the dalia and the moong dal overnight.

 Pressure cook the soaked dalia & moong dal in 3 cups water for 5-6 whistles.

Heat oil & ghee in a pan. Temper with mustard seeds, cumin seeds & dry red chili. Sauté for a few seconds.

Add the onion, ginger, garlic, green chilies, asafoetida & curry leaves. Sauté till they turn light brown.

Now add the chopped beans, carrots, green peas, turmeric powder, cumin powder & coriander powder. Sprinkle some water & cook, covered, till the veggies are soft.

Then add the cooked dalia & salt to taste. Mix well & adjust the consistency. Simmer for 2-3 minutes. 

                    When done, garnish with coriander leaves.

         

            Serve hot with pickle, raita or papad for a great comfort meal. 

Multigrain Macaroni Pasta in Tomato Sauce

 

            Check out this healthy Italian classic dish of Pasta in Tomato Sauce. I used multigrain Macaroni Pasta to dish out this comfort food. I usually prepare the sauce before hand and keep it refrigerated so that I can dish out this yummy breakfast / one-pot meal at a short notice. 

            For a non-veg. version, you can add chicken / mutton mince or some sausages. Spaghetti too can be used in place of pasta or macaroni. Either ways, it tastes simply delicious. So check out the step by step pictorial, recipe to prepare it. 

• 1 cup pasta, boiled al dente 
• 1/4 cup water in which it was boiled
• 2-3 tomatoes, pureed
• 2 tbsp. olive oil
• 1 tsp. butter 
• 1 bay leaf
• 1 tbsp. garlic, chopped
• 2 onions, chopped
• salt to taste
• 1/2 tsp. pepper powder or to taste
• 1/2 tsp. red chili flakes or to taste
• 2 tbsp. tomato ketchup
• 2 tbsp. tomato paste
• 2-3 tbsp. cheese, grated

           Heat oil and butter in a pan and sauté the bay leaf and garlic for a minute. Then add the onion and stir fry till translucent. 

          Add the tomato puree, tomato paste and tomato ketchup. Give it a mix.

          Then add salt, pepper powder and red chili flakes. Sauté for 8-10 minutes on a medium flame or till the sauce reduces to the right consistency.

          Add the boiled pasta and the water in which it was boiled. Mix well and simmer for 2 minutes. Serve, garnished with grated cheese.

                      Boil the pasta till it is al dente and keep aside. 

             

           

      Heat oil & butter in a pan & sauté the bay leaf & garlic for a minute. 

                          Add the onion & stir fry till translucent. 

       Add tomato puree, tomato paste & tomato ketchup. Give it a mix.

      Add salt, pepper powder & red chili flakes. Sauté for 8-10 minutes.

            Add the boiled pasta & the water in which it was boiled. 

                        Mix well and simmer for 2 minutes. 

                    Serve, garnished with grated cheese.

Green Peas Soup (Matar Shorba)

 

           This is a very healthy and a nutritious soup, loaded with proteins and fibre. It is also low in fat, thus a guilt free soup for you. The presence of some coriander and mint leaves gives a very nice refreshing flavor to this Green Peas soup. Enjoy this hearty soup with few bread sticks or croutons. This amazing comfort and soul satisfying soup can be a great start to any meal. So check out the step by step pictorial recipe to prepare it. 

• 1 cup green peas (I used frozen peas)
• handful of coriander leaves & mint leaves, chopped
• 1 tsp. oil 
• 1 tbsp. butter
• 1" cinnamon stick
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 2-3 cups water
• 2-3 tbsp. yoghurt 

           Heat olive oil and butter in a pan. Add the onion, garlic and green chilies. Sauté till translucent. 

              Add the peas and cinnamon. Stir fry for a minute.

              Then add the coriander-mint leaves, salt to taste, pepper powder and roasted cumin water. Mix everything well.

            Add water and cook, covered for 4-5 minutes. (Adjust the water depending on the consistency required). 

              Set aside to cool. Then discard the cinnamon. Blend into a puree. Heat through and add yoghurt. 

              Give it a stir and serve, garnished with pepper powder and coriander leaves Enjoy as it is or with some soup sticks.

                      Heat olive oil & butter. Add onion, garlic & green chilies. Sauté till translucent. 

                                  Add the peas and cinnamon. Stir fry for a minute.

                   Add coriander-mint leaves, salt, pepper powder & roasted cumin water.

                   Mix everything well.

                        Add water & cook, covered for 4-5 minutes. Set aside to cool. Then 

                        discard the cinnamon. Blend into a puree. 

                                  Heat through and add yoghurt. Give it a stir.

                                Serve, garnished with pepper powder and coriander leaves.

                        Enjoy as it is or with some soup sticks.

Tomato Soup

 

          This is an incredibly simple, comforting and a wholesome soup made of tomatoes. Tomato, as we know, is a rich source of nutrients and vitamins like A, C, K & B6. It is good for our eyes, fights against cancer, urinary infections, kidney problems and diabetes. It also improves digestion, lowers cholesterol levels, detoxifies our body and reduces inflammation among other benefits. 

          So try having it in a very satiating soup form. There are many variations to it. For instance, you can add few kaffir lime leaves or curry leaves instead of coriander leaves to alter the flavor. Enjoy it with some bread sticks, tortilla chips or croutons for a light hearty meal. 

• 3 large tomatoes. roughly chopped
• 1 onion, chopped
• 2-3 garlic, chopped
• 1 tbsp. olive oil
• 1 bay leaf
• 1" cinnamon stick
• salt to taste
• 1/2 tsp. cumin powder
• 1/2 tsp. pepper or to taste
• 4 cups stock / water
• coriander leaves, chili flakes & cream to garnish

            Heat oil in a pan and temper with the bay leaf and cinnamon. Then add the onion and garlic and sauté till light brown. 

           Add the tomatoes, salt, cumin powder and pepper powder. Continue to fry for 1-2 minutes. Add the stock and pressure cook for 2 whistles. 

           When it cools down, discard the bay leaf and cinnamon. Add some more stock if needed and blend well.

           Heat through and serve, garnished with coriander leaves, chili flakes & cream.

Minty Green Peas Soup

          This is a very healthy and a nutritious soup, loaded with proteins and fibre. It is also low in fat, thus a guilt free soup for you. The presence of mint gives a very nice refreshing flavour to this Green Peas soup. Enjoy this hearty soup with few bread sticks or croutons. This amazing comfort and soul satisfying soup can be a great start to any meal. So check out the step by step pictorial recipe to prepare it. 

• 1 cup green peas (I have used frozen peas)
• 1/4 cup oats, dry roasted
• 1 tbsp. olive oil / butter
• 1" cinnamon stick
• 1-2 bay leaves
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1-2 green chilies
• salt to taste
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1/4 tsp. pepper powder
• 3 cups water
• handful of cup mint leaves

          Heat oil and temper with the bay leaves and cinnamon. Then add the onion, garlic, ginger and green chilies. Sauté till translucent. 

          Add the peas and all the dry spices. Give it a stir. Then add the oats and mint leaves. Mix everything well.

          Add the water and pressure cook for 2 whistles. Adjust the water depending on the consistency required. 

          Cool and discard the bay leaves and cinnamon. Blend into a puree. Heat through and serve just as it is or with some soup sticks.

                      Heat oil & temper with bay leaves & cinnamon. Add onion, garlic, ginger
                      and green chilies. Sauté till translucent. 

                       Add the peas and all the dry spices. Give it a stir. 

                       Then add the oats and mint leaves. Mix everything well.

                       Add the water.

                      Pressure cook for 2 whistles. Cool & discard bay leaves & cinnamon. 
                      Blend into a puree.

                               Heat through & serve just as it is or with some soup sticks.