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. 

Kalkandu Sadam (Rock Sugar Sweet Pongal - South Indian style)

              

          Kalkandu Sadam is a traditional South Indian Dessert most popular in Tamil Nadu. It is also called Kalkandu Pongal. Kalkandu refers to Rock sugar candy and Sadam is rice. So this simple creamy preparation includes rice, milk and rock sugar candy. Sometimes moong dal (split green gram) is also added as per individual choice. 

        

           This recipe is almost similar to Sakkarai Pongal. However, the only difference is in the latter where jaggery is used instead of rock sugar. A pinch of edible camphor is at times added to this dessert 

          This is a festive dessert, prepared as an offering to God during Pongal festival or any other auspicious events. So check out the step by step pictorial recipe to prepare this divine dish. 

• 1/2 cup rice
• 1 & 1/2 cups water
• 1 cup milk
• 1/2 cup sugar candy
• 2-3 tbsp. raisins, soaked
• 1/2 tsp. cardamom powder
• 2 tbsp. ghee
• 1/3 cup cashew nuts
• pinch of saffron

          Soak the rice for an hour. Wash and drain well. Pressure cook in 1 & 1/2 cups water for 6-7 whistles on a low flame after the first whistle. Mash well with a potato masher.

          Transfer to a pan and add milk. Mix well and add the rock sugar. Simmer on a low flame till it has dissolved.

          Now add the cardamom powder and the soaked raisins. Give it a stir and simmer for 1-2 minutes. (It tends to thicken when it cools down. So check for consistency).

          Heat ghee in a pan and sauté the cashew nuts till light golden. (Keep aside few to garnish).

          Add to the Kalkandu Sadam. Mix everything well and add the saffron. Serve them warm or chilled.

                       Soak the rice for an hour. Wash & drain well. Pressure cook in 1 & 1/2 

                       cups water for 6-7 whistles on a low flame after the first whistle.

                                  Mash well with a potato masher.

                                  Transfer to a pan and add milk. 

                       Mix well & add rock sugar. Simmer on a low flame till it has dissolved.

                                  Now add the cardamom powder.

                             And the soaked raisins. Give it a stir & simmer for 1-2 minutes. 

                                Heat ghee in a pan & sauté the cashew nuts till light golden. 

 

                                 Add to the Kalkandu Sadam. 

                                  Mix everything well & add the saffron. 

                                 Serve them warm or chilled.

Black Rice Vegetable Upma

 

         Upma is traditionally prepared with sooji / semolina. It is a very common breakfast in many South Indian homes / restaurants and can be dished out in a jiffy. Healthy and delicious, it can also be a perfect tiffin recipe and lunch box meal. 

          However, in this recipe, I replaced semolina with Black Rice and it turned out real amazing. So it is a nice change from the usual sooji upma and you can introduce something new to your dear ones. 

          I have garnished the end product with cashew, slices of lime and coriander leaves to make it more appetizing. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, podi, coconut chutney, fried curd chilies or some chips. So check out the step by step pictorial recipe to prepare this amazing one pot comfort meal.

          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from vegetable upma, you can also prepare Paniyaram, idli, dosa, tikki, uthapam and desserts like kheer and phirni too.

• 1/2 cup Black Rice
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 dry red chili, broken
• 2-3 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. ginger, grated
• 1 onion, chopped
• handful of roasted cashew nuts / peanuts
• 1 cup mixed chopped veggies (beans, carrot, cauliflower)
• 1/4 cup green peas
• salt to taste
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. ghee
• 1 tsp. lemon juice

          Wash the black rice well and rinse. Keep aside to dry completely. Dry roast in a pan for 4-5 minutes till it starts popping. 

          Then grind into a slightly coarse powder, just like semolina and keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add green chilies, urad dal, curry leaves and ginger. Sauté for a minute.

          Then add the chopped onion and cashew nuts. Sauté till light brown. Now add all the veggies and green peas. Stir fry for 2-3 minutes. 

          Add 2 cups water and salt to taste. Bring it to a boil. Then gently add the ground black rice and keep stirring till it thickens.

          Switch off the flame. Add the ghee and lime juice. Give it a mix and garnish with chopped coriander leaves. 

          Serve this amazing healthy upma with coconut-mint chutney, pickle, podi, fried curd chilies or some chips. 

        Wash the black rice well & rinse. Keep aside to dry completely. 

Dry roast in a pan for 4-5 minutes till it starts popping. 

Grind into a slightly coarse powder, just like semolina & keep aside. 

  Heat oil in a pan & temper with mustard seeds & dry red chili. 

                       After it stops spluttering, add green chilies, urad dal, curry leaves 

                       and ginger. Sauté for a minute.

                               Add the chopped onion & cashew nuts. Sauté till light brown.

 Now add all the veggies & green peas. Stir fry for 2-3 minutes. 

   Add 2 cups water and salt to taste. Bring it to a boil. 

Then gently add the ground black rice & keep stirring till it thickens.

                                 Switch off the flame. Add the ghee and lime juice. 

                                 Give it a mix and garnish with chopped coriander leaves. 

                       Serve this amazing healthy upma with coconut-mint chutney, pickle,

                       podi, fried curd chilies or some chips. 

Foxtail Millet Mor Kali (Buttermilk Porridge - Tamil Nadu Style)

 

           Mor Kali is a traditional recipe from Tamil Nadu. This is a simple and an easy porridge made of rice flour and buttermilk. It is served as breakfast or as a snack / tiffin when cut into slices. However, I gave a twist to the original recipe by replacing rice flour with Foxtail Millet flour. So it is a diabetic friendly recipe that can be relished guilt free. For more variations, you can also try Mor Kali with oats flour, ragi flour or any other millet flour. 

          Mor Kali can be had anytime of the day for a light and a healthy meal. It can be relished as it is. However, it tastes yummy when had with pickles, coconut chutney, fried curd chilies or idli podi (Gunpowder). So check out the step by step pictorial recipe to prepare this healthy version of Mor Kali. 

• 1 cup Foxtail Millet flour
• 1 cup thick yoghurt 
• 2  & 1/2 cups water
• salt to taste
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 tsp. split urad dal (black gram lentil)
• 1 sprig curry leaves
• 2-3 green chilies, slit
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. ghee
• idli podi, coconut chutney or pickle to serve

          In a bowl, whisk together millet flour, yoghurt, water and salt. Keep aside. 

          Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. Allow it to splutter.

          Add urad dal, curry leaves, green chilies and asafoetida. Sauté for a few seconds and add the whisked buttermilk mix, followed by the coriander leaves. 

          Keep stirring continuously on a medium flame till it gets thick. Add the ghee and keep stirring for 1-2 minutes more. 

          Transfer to a greased plate and keep aside to cool down. Then cut into slices and serve with just a sprinkle of idli podi. You can also enjoy with pickles or coconut chutney.

                                  In a bowl, add millet flour, 

                                  yoghurt, 

                                  water and salt. Whisk well and keep aside. 

                          Heat oil in a pan & temper with mustard seeds, cumin seeds & dry 

                          red chilies. Allow it to splutter.

                        Add urad dal, curry leaves, green chilies & asafoetida. Sauté for a few

                        seconds.

                                  Add the whisked buttermilk mix.....

                                  and coriander leaves.

                       Keep stirring continuously on a medium flame till it gets thick. Add the

                       ghee and keep stirring for 1-2 minutes more. 

                                 Transfer to a greased plate and keep aside to cool down. 

                                 Cut into slices.

                       Serve with just a sprinkle of idli podi. It can also be enjoyed with pickles

                       or coconut chutney.