Masala Khichadi

Ingredients:

• 1 cup Rice
• ½ cup Split green grams (Moong Dal)
• 1 Onion, finely chopped
• 4½ cups water
• 2-3 table spoon oil
• ¼ tsp Mustard Seeds
• ¼ teaspoon Cumin Seeds
• 2 Cloves
• 1 Cinnamon stick
• 1 Bay Leaf
• 2 Black Peppercorns
• 1 teaspoon ginger garlic paste
• ½ teaspoon Red Chilli Powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon asafoeida
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• 1 teaspoon jaggery
• 1 tablespoon yogurt
• 2 tablespoon butter (ghee)
• Salt as per taste

For garnishing:

• Chopped cilantro
• Grated coconut

Method:

1. Mix and wash rice and split green grams in water. Drain and keep aside.
2. Heat oil in a pressure cooker or in a pan. Add mustard seeds and let them crackle. Add cumin seeds, cloves, cinnamon, bay leaf, black peppercorn. Sauté for a minute.
3. Add ginger garlic paste, chopped onion and sauté until onion turns light brown.
4. Add asafoeida and turmeric powder.
5. Add drained rice and sauté for 1 minute.
6. Add cumin powder, coriander powder, red chilli powder, jaggery, yogurt and salt.
7. Add boiling water to it and pressure cook for 2 whistles. Open the lid add ghee and again cover it for few more mins.
8. Transfer masala khichdi to a serving bowl and serve it with raita and papad.

Sev Bhaji

Ingredients:

• 1-1½ cups spicy sev
• ¾ cup onion sliced
• ¾ cup fresh grated coconut
• 5-6 garlic pods
• 2 medium tomatoes chopped
• 1 teaspoon garam masala
• 1 teaspoon Kolhapuri masala
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon clove and cinnamon powder together
• 1-2 tablespoon cilantro
• 3-4 table spoon oil
• 3-4 cups water approximately
• salt to taste

Method:

1. Heat 2 tablespoon of oil in a pan. Add coconut, onion and garlic pods to it. Give it a proper stir and cook for about 10 minutes. Switch off the flame and let it cool down.
2. Add the cooled mixture to the grinder with chopped tomatoes. Grind to a smooth paste.
3. Heat 2-3 tablespoon of oil in a pan and add a pich of red chili powder to it and let it sizzle. Slowly add the paste and saute continiously. Mix all the masala powders and salt, and give a proper stir. Cook until the paste becomes almost dry.
4. Boil about 3 cups of water in a different pan. Add the boiling water to the paste slowly. Give a stir and let it boil for 1-2 minutes. Turn off the flame.
5. Get a bowl. Add spicy sev to it. Add spicy curry to the bowl. Garnish with chopped cilantro. Serve it with bread or roti.