Mix rice porridge
Ingredients : Mung-rice mixed khichdi-half cup, whole mung-2 spoons, tuwer dal-2 spoons, gram dal-2 spoons, masur dal-2 spoons, chola dal-2 spoons, urad dal-2 spoons, ghee-2 spoon, chopped carrot-pa cup, chopped potato-1 no., green peas-pa cup, finely chopped onion-1 Nos, chopped garlic-1 tsp, finely chopped capsicum-pa cup, chopped tomatoes-2 nos, ginger-chili paste-1 tsp, rye-1 tsp, cumin-half tsp, hing-pa tsp, dry red chillies- 2 nos., cashew nuts-2 tsp, salt-as per taste, turmeric-half tsp, red chillies Powder-half spoon, coriander-1 spoon, garam masala-1 spoon, for garnish: coriander, butter Method: First prepare all the ingredients for khichdi. Mix the khichdi and wash it with two to three water and keep it soaked for ten minutes. Then heat three glasses of water in a pressure cooker. When the water gets a little hot, add chopped vegetables, a little turmeric, salt to taste and a spoonful of ghee and beat it for three whistles. Now when the ghee is hot in the pan, add rye, cumin, asafoetida, dry red chillies. Add chopped onion, garlic, capsicum and cashew nuts. Fry for a few minutes on low heat and mix turmeric, red chilli powder, coriander and salt. Now saute tomatoes in it for one to two minutes. Add water as required and allow to soften. Then turn off the gas and add garam masala. Mix the boiled khichdi well. Serve hot mix rice khichdi in a serving plate garnished with coriander and butter.
Khichdi ball
Ingredients : Boiled khichdi-1 cup, boiled potato-1 no, chopped onion-1 no, finely chopped green chillies-2 nos, ginger-garlic paste-half tsp, salt-as required, garam masala-1 tsp, amchoor powder- 1 tsp, Turmeric-pa tsp, Chopped coriander-pa cup, Green garlic-2 tsp, Method for oil-frying: In a bowl, mash the boiled potatoes with khichdi. Then add chopped onion, coriander and all the spices, mix well and make small balls. Put a little oil in the appam stand and fry the khichdi balls well on both sides and serve.
Sorghum khichdi
Ingredients: Jowar-1 cup, Water-2 glasses, Salt-as per taste For Vaghar: Oil-2 tbsp, Ghee-1 tbsp, Cumin-half tsp, Green Chilli-1 nog, Ginger-small piece, Sweet Neem-5 to 6 Paan, groundnuts-2 tsp, red chilli powder-half tsp, lemon juice-1 tsp, garam masala-pa spoon, chopped coriander-2 spoon Method : First of all, wash the millet with two-three water and soak it in water for eight hours. Then add two glasses of water and salt to the cooker and blow ten whistles. When the cooker cools down, remove the boiled jowar in a charni. Let it cool for a while so that it does not become sticky. Now heat the oil-ghee mix in a pan and fry the cumin seeds. Then add neem, chopped green chillies and finely chopped ginger. Now mix boiled jowar, half groundnuts, all dry spices and lemon juice. Let it cook for two to three minutes, turn off the gas, sprinkle coriander and serve hot. This khichdi looks good with curd.
Kodri's Khichdi
Ingredients : Kodari-pono cup, dal with mung beans-pa cup, Whole pepper-pa spoon, Turmeric-pa spoon, Salt-as per taste, Ghee-half spoon, Oil-2 spoon, Fenasi chopped-pa cup, Carrot-pa chopped cup, chopped Zucchini-pa cup, chopped green onion-half cup, rai-pa spoon, cumin-pa spoon, hing-pa spoon, hot Masala-Half Spoon Method : Kodri is a type of millet, somewhat similar to barley. Kodari is highly nutritious and easy to digest and is digested very quickly. Wash kodari and mung beans two-three times and soak for three to four hours. Then add three times water, salt, turmeric, whole pepper and ghee to it and boil it in a medium heat cooker. It will be done in two-three whistles. Now when the oil is hot in the pan, add rai, cumin and asafoetida and saute the chopped vegetables. Now mix garam masala and boiled khichdi in it gently. Serve delicious kodari khichdi with pickle and papad.
Khichdi bags
Ingredients: Wheat flour-1 cup, Jowar flour-half cup, Raised cold khichdi-1 cup, Turmeric-half teaspoon, Red chili powder-half teaspoon, Coriander seeds-half teaspoon, Salt-as per taste, Chopped coriander-pa cup, Moon Oil-2 spoons for frying, ghee for frying Method: Mix wheat flour, sorghum flour, Mix all the spices and oil and pour water as needed and knead the dough. While kneading the dough, take less water, the dough will become loose in a few minutes due to khichdi. Weave a thin layer of ragdoli in Atamaman. Apply ghee on both sides on a hot pan and fry until brown. Tasty and healthy hot left over khichdi packets will be enjoyed with tea or pickles.
Millet mug khichdi
Ingredients: Millet-1 cup, Mung bean sprouts-half cup, Ghee-3 tbsp, chopped chickpeas-1 cup, chopped carrot-1 cup, chopped potato-1 no, chopped onion-1 no, chopped tomato-1 no, garlic Paste-half spoon, green chili paste-pa spoon, chopped green garlic-2 spoon, grated Ginger-small piece, Bay leaf-1, Whole pepper-1 teaspoon, Dry red chili-1 no., Salt-as per taste, Red chili powder-half teaspoon, Turmeric-1 teaspoon
Method: Clean millet well and soak it in hot water for 7-8 hours. Wash the mung beans and soak them for three hours. Heat ghee in a cooker and put all the ingredients of the vaghar in the vaghar. Now saute garlic and chili paste, grated ginger. Saute chopped onion and tomatoes until soft. Now add each dry masala, when the oil releases, add soaked millet and mung dal, pour water as needed and blow three whistles. Serve hot bajri-mug khichdi garnished with green garlic curry papad and chopped onions.
Image Credit: (Divya-Bhaskar): Images/graphics belong to (Divya-Bhaskar).
