Let me share with you a simple kichdi which is very tasty and need very less preparation time. Black urad dal kichdi.
.jpg)
Ingredients
Rice - 1/2 cup
Black urad dal - 1/4 cup
salt as required
water - 4 to 5 cups
ghee - 1 tbsp
jeera - 1 tsp
red hilly - 2 broken
ginger - a small piece
curry leaves a few springs
Method of Preparation
In a vessel add rice and black urad dal together and wash. Keep asdie for 10 minutes. In a heated thick bottom pressure pan pour ghee add jeera and broken chilly. Allow jeera to release aroma. Now add chopped ginger and curry leaves. Saute for a while, Now add washed rice, urad dal. Mix well with the tadka. Add salt. Pour 4 to 5 cups of water. Pressure cook for 2 whistles. Remove from the pan. This dish can be eaten with your choice of side dishes. I like to eat it with pickle and little curd.
I also made onion pakoda which is my children's favourite.
Onion pakoda
Ingredients
Besan - 1 cup
Onion - 1
Green chilly - 1
ginger - a small piece
curry leaves - a few springs
red chilly powder - 2 tsp
garam masala - 1 tsp
garlic - 2 chopped finely
ajwain - 1/4 tsp
salt as required
water to make pakoda batter - 1/2 cup
oil for frying
Method of Preparation
Peel and chop onion into thin slices. Chop ginger, green chilly and keep aside. In a bowl add besan. green chilly, ginger, onion, red chilly powder, garlic. curry leaves, ajwain, garam masala, salt and add a little water at a time and make a thick batter. Do not add too much water. We just need a medium to mix all these ingredients.
Pour sufficient oil in a kadai allow it to heat. Let it become hot. Now take a small portion of the prepared batter and carefully place it in hot oil, Allow pakoda's to turn into golden brown. Use a perforated ladle to remove fried pakoda's from the kadai. Use a paper napkin in the plate in which you are removing the pakodas. It will absorb excess oil. Serve as a side dish with black urad kichdi.
Ingredients
Rice - 1/2 cup
Black urad dal - 1/4 cup
salt as required
water - 4 to 5 cups
ghee - 1 tbsp
jeera - 1 tsp
red hilly - 2 broken
ginger - a small piece
curry leaves a few springs
Method of Preparation
In a vessel add rice and black urad dal together and wash. Keep asdie for 10 minutes. In a heated thick bottom pressure pan pour ghee add jeera and broken chilly. Allow jeera to release aroma. Now add chopped ginger and curry leaves. Saute for a while, Now add washed rice, urad dal. Mix well with the tadka. Add salt. Pour 4 to 5 cups of water. Pressure cook for 2 whistles. Remove from the pan. This dish can be eaten with your choice of side dishes. I like to eat it with pickle and little curd.
I also made onion pakoda which is my children's favourite.
Onion pakoda
Ingredients
Besan - 1 cup
Onion - 1
Green chilly - 1
ginger - a small piece
curry leaves - a few springs
red chilly powder - 2 tsp
garam masala - 1 tsp
garlic - 2 chopped finely
ajwain - 1/4 tsp
salt as required
water to make pakoda batter - 1/2 cup
oil for frying
Method of Preparation
Peel and chop onion into thin slices. Chop ginger, green chilly and keep aside. In a bowl add besan. green chilly, ginger, onion, red chilly powder, garlic. curry leaves, ajwain, garam masala, salt and add a little water at a time and make a thick batter. Do not add too much water. We just need a medium to mix all these ingredients.
Pour sufficient oil in a kadai allow it to heat. Let it become hot. Now take a small portion of the prepared batter and carefully place it in hot oil, Allow pakoda's to turn into golden brown. Use a perforated ladle to remove fried pakoda's from the kadai. Use a paper napkin in the plate in which you are removing the pakodas. It will absorb excess oil. Serve as a side dish with black urad kichdi.
No comments:
Post a Comment