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Meal by itself

Khichdis with different cereals make hearty and healthy meals too


RICE IS not the only cereal, which can be used to make khichdi. Wheat and bajra are also preferred for making a wholesome and nutritious khichdi.

Khichdis are generally eaten with a lot of ghee, butter, curd, kadhi, papad, etc. So tuck into these mouth watering khichdis for a wholesome meal.

Bajra khichdi

Ingredients:
Whole bajra - 250 gms
Green moong dal
(with skin) - 50 gms
Pure ghee - 4 tbsp
Salt to taste
Water - 2 litres

Method: Clean the bajra and sprinkle a little water over it. Leave it aside for a few minutes. Grind the bajra into a coarse mixure. Remove the husk and mix the bajra with dal. Wash it thoroughly. Add the water and salt to taste. Put it to cook on a medium flame. When the mixture begins to boil start stirring so that the khichdi does not stick to the bottom of the vessel. Cook until the bajra is soft. You may add a bit of warm water if you feel that the consistency of the khichdi is not right. Remove from gas and add ghee. Mix well so that all the ghee gets blended in the khichdi. Serve piping hot with ghee or butter, kadhi or curds, gur or powdered sugar, pickles and papad.

Masala vegetable khichdi

Ingredients:
Rice - 2 cups
Yellow moong dal - 1 cup
Mixed vegetables
(cauliflower florets, carrots, french beans, green peas,
potatoes) - 2 cups
Cumin seeds - 1/2 tsp
Cloves - 3
Cinnamon - 2-3
Bay leaves - 2
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Salt to taste
Ghee - 3-4 tbsp
Water - 3 cups

Method: Wash the rice and dal and soak it in water for about 15 minutes. Drain the water. In a pressure cooker, heat the ghee. Add the cumin seeds, cloves, cinnamon, bay leaf and stir-fry for 2 minutes. Add the vegetables, turmeric powder, chilli powder, garam masala and salt to taste. Add the rice and dal. Warm the water and add it to the above mixture. Stir well. Close the pressure cooker. Pressure-cook it till you hear 3 whistles. Allow the cooker to cool before opening it. Mix well. Serve hot with curds or kadhi.

Rajasthani gehu ka khichada

Ingredients:
Whole gehu (Sherbati
Wheat) - 2 cups
Yellow or green moong dal - 1/2 cup
Ghee - 4-5 tbsp
Salt to taste
Water - about 8 cups

Method: Clean and wash the gehu. Drain the water and keep aside. Coarsely grind it. Remove the husk of the wheat. Soak the dal for about an hour.

Mix the wheat with the dal. Add salt to taste. Add warm water and put it to cook on a low flame. Keep on stirring so that the wheat does not stick to the bottom.

Cook until the wheat is cooked. You may add more warm water if you feel that the khichada is not up to the required consistency. When cooked add the ghee. Mix well. Serve hot with kadhi and papad.

Kadhi

Ingredients:

Curd (Slightly sour) or 2

cups mixed with 2 cups water or 4 cups buttermilk

Besan (Bengal gram flour) - 2 tbsp
Green chillies - 2
Curry leaves - few
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Bay leaves - 2
Red chilli - 1
Oil - 1 tbsp
Turmeric powder - a pinch
Salt to taste
Chopped coriander leaves
for garnishing - 2 tbsp

Method: Mix the gram flour with the curds mixed with water or buttermilk.

Beat well so that you get a smooth consistency. There should be no lumps.

Heat the oil. Add the green chillies, curry leaves, cumin seeds, mustard seeds, bay leaf, red chilli.

Allow it to crackle. Then add the turmeric powder and the curd mixture. Go on stirring until the kadhi begins to boil. Add salt.

Let it cook on a low flame for a few minutes. Sprinkle coriander on the top and serve hot with the different varieties of khichdi and rice. Serve hot.

SUJATA MALANI

Swad: 27730165

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