Dal Khichdi | दाल खिचड़ी (सात्विक) - One pot Saatvik Meal

The Dal Khichdi is a very sumptuous one pot meal. Protein rich and loaded with carbs, it has the power to keep you full and energized.

Simple to make and light on the tummy. This preparation basically is made using rice ,toor dhaal (yellow pigeon peas) and a few mild Indian spices.You can add up some veggies to it to make it all the more filling especially if you want to feed your kids who are a little fussy about eating veggies.

An instant hit in my home,both me and my hubby have a liking for this.

 As goes the popular hindi saying " खिचड़ी के  हैं 4 यार- दही, पापड, घी ,अचार " ,  meaning this khichdi has 4 best accompaniments which are yogurt,  papads , clarified butter/ghee and pickle , a piping hot bowl of dal khichdi with all of these accompaniments is soul satisfying on a chill winter day or a cozy rainy evening. 

Dal khichdi is also served to patients who are recovering from viral fever or surgery and need to have light food . When serving to patients we can skip the garam masala and other whole spices and keep it plain and simple for ease of digestion. You may add up veggies which are suitable for patients .

(Photos and text updated on 1st October 2021)

Preparation Time : 10-15 mins
Cooking Time : 30 mins
Serves : 2-3

Ingredients

1 cup raw rice
1/2 cup toor dhall (yellow pigeon peas)

1/4 cup moong dhall (split yellow peas)
1 potato cut into big cubes (optional)
1 carrot cut into big cubes (optional)

Few French beans cut length wise (optional)
50 gms fresh green peas (optional)

1 bay leaf/ tej patta
2-3 lavang / cloves
1 small stick dalchini / cinnamon
2 tsp cumin seeds/jeera
1 inch piece Ginger /adrak
3-4 green chillies
few curry leaves
Turmeric powder

2 tsp garam masala powder
salt
1 tbsp oil
Ghee for serving (skip for vegan) 

** Jain version- omit Ginger ,potato, carrots and garlic 

Method

• Wash and soak the rice and dal for about 10 mins.
• Grind the ginger and chillies into a fine paste in a blender.
• Heat the pressure cooker with some oil in it and temper the jeera,cloves,dalchini,bay leaf and curry leaves.
• Add in the ginger chilli paste and saute well. If you please,you may add some garlic paste at this stage and saute well.
• Add in the veggies,turmeric powder,garam masala, salt and saute well till the oil coats the veggies.
• Add the rice,lentil and pour  4-5 cups of water and pressure cook for about 3 whistles.
• Once the pressure from the cooker settles,release the lid,you will see that the khichdi is all done and will be slightly mushy with a nice aroma enveloping your kitchen.
• Pour in about 2-3 tablespoons of ghee,mix well ,garnish with corriander and serve hot.
• If you feel the khichdi is mushy but slighlty tight,pour in some warm water and loosen it.Khichdi is generally a little loose and mushy,unlike the pulavs or biryanis which are dry and grainy in texture.
• Enjoy hot khichdi with your favorite accompaniment like kadhi , plain yogurt and some papads.

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Semiya (Shaavige) Payasam / Sevayyan Kheer / Vermicelli Pudding

Semia Payasam (tamil) / Sevaiyan Kheer (Hindi) is a traditional sweet dish made using milk and vermicelli.Seasoned with ghee roasted cashewnuts and flavored with fresh saffron.

Semiya, Shaavige , Sevayyan refer to vermicelli and Payasam or kheer means pudding . 

Semiya Payasam is the first sweet which I learnt to make when I was trying my hands at cooking .

I always loved the Semiya payasam that amma would make and hence I was insistent that she taught me how to make it . Needless to say ,this shavige payasam (sevayyan kheer) is very close to my heart .

As simple as it may sound to make Semiya Payasam, we need to take care of a few things while making the payasam which will help you make the best kheer .Mom taught me these simple ,yet efficient tips and I can proudly say that Semiya Payasam never fails me and there is a huge fan following for the payasam I make . So here I am,sharing those tips and tricks with you all.

• Always use the non roasted vermicelli that is available in the market to make Semiya Payasam.  When we roast the semiya in ghee ,make sure you donot over roast it . The vermicelli will appear translucent and you will feel light while roasting, this is the perfect texture of the semiya to make kheer .
• Use pre boiled milk while making kheer as this will cut down the risk of milk curdling and also saves a lot of time waiting for the milk to Simmer along with the semiya .
• Soak the saffron in warm milk and rub it with your fingers gently before you add it to the paysam . This will give you maximum flavor of saffron and a subtle yellow color to the payasam. 
• You can dry roast a couple of almonds and pistachios to make a coarse powder and add it to the simmering payasam for added richness and taste.
• Semiya payasam will turn a little thick on cooling down , so before serving you can dilute it by adding some warm milk .

This week (6th May 2023) we have achieved a milestone in our Foodies_Redoingoldposts Facebook group.  This is our 100th week and we are celebrating it by redoing one of our favorite sweet post . I chose to update the write up and photos of my favorite Vermicelli Kheer for this wonderful achievement. 

Preparation time : 5 mins
Cooking Time : 20 to 30mins
Serves: 3-4
Complexity: simple

Ingredients

1 /2 cup vermicelli
1/2 litre full fat or  2% fat milk  boiled 
4-5 cardamoms/elaichi powdered
Few cashew nuts
Roughly chopped almonds and pistachios
Few saffron strands / kesar soaked in warm milk
2 tbsp ghee
1/2 cup sugar + extra if you need more sweetness.

Method

• Heat the ghee in a thick bottomed vessel.
• First fry the cashewnuts in ghee until golden brown and keep aside.
• In the same vessel,add the vermicelli and fry it in ghee until it turns crisp.
• Now slowly add the milk and keep stirring the mixture.
• The milk will slowly start boling and as you keep stirring will begin to get thicker and will turn light pinkish on simmering.
• Donot let the milk to get very thick. 
• Reduce the flame,add the sugar,cardamom powder,saffron and fried cashews to the kheer and simmer for 3-4 mins till the sugar dissolves well into the kheer. The paysam will appear a little diluted after adding sugar , but contine to simmer for 4-5 mins and then the consistency will be perfect.
•  Add chopped badams and pista to the kheer
• Serve hot or cold.
• Incase the kheer/payasam feels too thick,you can add some warm boiled milk and dilute it.

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Gajar Halwa / Carrot Halwa - Microwave method

My mom had magic in her hands when she made gajar ka halwa. I try to make like her and have succeeded to a great extent.Amma always made carrot  halwa the traditional way where the carrots are cooked in milk until all the milk is absorbed and then simmered further with ghee and sugar . The traditional recipe is on my YouTube Channel and you can get the recipe here .

I customized the traditional recipe of slow cooking to make it in the microwave oven so that busy office goers or even bachelors can easily make it at home and enjoy the delicious halwa .

Taste wise I did not make out any difference between the two methods,just that the microwave method  gave me the Gajar Halwa quickly to please my Taste buds. 

Gajar halwa is mainly made in winters as the availability of Delhi carrots popularly known as Laal gajar or red carrots is abundant. But ,you can also make gajar halwa with the Ooty carrots or Orange carrots and they also taste yummy .In my home, Hubby is a fan on ooty carrot halwa while I relish both equally . I personally haven't found any stark differences between the two varieties of carrots used for preparing the halwa ,think its all personal preference and acquired taste.

I love to have warm gajar halwa with a scoop of vanilla icecream. This combination was introduced by my maternal grandpa who was a die hard sweet lover . Needless to say ,me being a fan of icecream as well as gajar halwa, this combo was a super hit with me .

This recipe was posted way back in 2013 on the occasion of V's birthday and after so many years it saw the light again today (13/1/2023) by way of which the photos and write up was updated for our fortnightly activity of Redoing Old posts ,an initiative by my fellow blogger Renu. This is the 92nd edition of Redoing old posts . I am hoping to be consistent with this activity so that many of my old posts get their desired face lift :-) 

Preparation Time : 15 mins
Cooking Time : 20-25 mins
Serves : 2-3

Ingredients

250 gms carrot grated

1 cup milk

2 cups sugar

3tbsp ghee

cardamom powder

For Garnishing

cashews - 4/5 pieces

almonds - 4/5 pieces

raisins  - 3/4 pieces

Unsalted pistachios 

Method

• Peel and wash the carrots.
• Grate them using a grater .Grate them just before you start making the halwa.
• Take a microwave safe container,add the grated carrots,milk and cook in the oven for 15 mins.
• After about  7-8 mins,take the container out of the oven,stir the mixture and place it back for the remaining time.
• Once the carrots are cooked,add the ghee and sugar and place it again for another 10 mins.
• Stir again, once after 5-6 mins and add the garnishing items and cardamom powder to the mixture and place it in the oven for balance time. 
• After adding the sugar don't cook for a long time as there is a tendency for the halwa to turn hard and rubbery.  Incase due to oversight such a mishap happens,add some milk and mix well .This will help salvage the halwa .
• The halwa starts leaving the sides of the container and you can see the ghee on top of the mixture. Yummy halwa is ready !!!
• Serve hot or cold..Both taste yummy !

Note :

• If the carrots are too juicy,squeeze out the juice with your hands before you put them for cooking.
• In case you feel the carrots are not cooked in the first 15 mins,you can increase the time and check at intervals until the carrot is completely cooked. 

Serving Suggestions :

A scoop of vanilla ice cream with the halwa is an excellent combination.

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Poha / Aval Pakoras

Poha (Hindi) / Aval (Tamil) / Avalakki (Kannada) is generally a part of the breakfast menu. Simple,delicious and a  healthy breakfast.

Here is another yummy dish made using poha.. Enjoyed by one and all.A perfect starter or an evening snack with a cup of piping hot Filter Coffee or Masala Chaai

Try and enjoy too...

Poha Pakoras  / Aval Pakoras

Ingredients

1 cup poha
1 potato grated
1/2 onion finely chopped
2 tbsp chick peas flour/besan
1tbsp rice flour
2 tsp red chilli powder
1 tsp garam masala
1/4 tsp haldi /turmeric powder
pinch of asafoetida / hing
salt to taste
finely chopped corriander/kothmir/cilantro (optional)
finely chopped mint leaves/pudina  (optional)
oil for frying

Method

• Wash and then soak the poha for about 15 mins
• Add all the above ingredients except oil along with the poha and mix them nicely to bind all the ingredients well.
• Sprinkle some water to bind the mixture.
• Heat the oil in the frying pan.
• When the oil has been heated to the right temperature,take small balls from the mixture and drop the into the oil.
• Fry until golden brown.
• Serve hot with mint chutney or tomato sauce.

Bisi Bele Baath - Karnataka Special

Bisi Bele Baath,a signature dish of Karnataka,India primarily made out of rice and lentils literally translates to
(Bisi)- Hot
(Bele)-Lentil
(Baath)-Rice

  A slightly lengthy method of preparation,but the end result is delectable.There are various recipes used in different households for the preparation of Bisi Bele Baath.The recipe which I am going to share with you,is the one that I learnt from my Mom.


Preparation Time : 30 mins
Cooking Time : 45 mins
Serves : 3-4

Ingredients

For the Bisi Bele Baath Masala
1 tbsp Channa Dhall / Yellow Bengal Gram dhall
2 tbsp Dhania / Corriander seeds
10-15 dry red chillies (the spicy variety)
3-4 dry dry byadgi red chilli (no spice color yielding chilli)
1 tsp methi/fenugreek seeds 
1 small stick cinnamon
2-3 cloves 
Curry leaves - few 
turmeric powder

asafoetida

Main Dish
1 cup rice
1/2 cup thoor dhall
1 potato- chopped as cubes
1 onion - chopped as cubes
2 carrots- chopped as cubes
1 drumstick - chopped lengthwise 
50 gms french beans - chopped lengthwise
50 gms green peas
lemon sized tamarind - soak in hot water and extract thick pulp
Jaggery

1/2 cup grated coconut 

Tempering
2 tsp Mustard Seeds
2-3 dry red chillies
curry leaves

asafoetida

Method

Preparation of the Masala
1. Heat a little oil in a pan,add in the dry red chillies and roast until the pungent flavor  of the chillies is lost and they turn crisp and keep it aside.Take care not to burn them.
2. In the same pan,now add the channa dhall and roast it until it turns golden brown,keep aside.
3. Add in the corriander seeds,methi seeds,curry leaves,asafoetida and turmeric powder and roast them until the corriander seeds give out a nice aroma.Methi seeds should not turn brown.It will become bitter.
4.Lastly ,just dry roast the cinnamon and cloves.
5.Grind all of these into a dry spice powder.

6.This powder can be stored in a container and can be used later also.

Preparation of Bisi Bele Baath

• Pressure cook the rice and lentil with a little turmeric powder and 3 cups of water.
• Take about 3 tbsp of the masala and wet grind it with the grated coconut into a fine paste.
• In a deep heavy bottomed vessel,heat a little oil and temper it with mustard seeds,curry leaves and dry chillies.
• Saute the onions until pink,add in the rest of the veggies and saute till the oil coats around them.
• Add in salt,asafoetida and pour in the tamarind extract and some water ,enough to cook the vegetables.
• Add small amount of jaggery and 1 tbsp of the masala and let the veggies cook well.
• Add the masala paste prepared using coconut,when the vegetables are half cooked.
• Mean while,slightly mash the cooked rice and lentil so that it blends well when added to the cooked vegetable mixture.
• Once the vegetables are cooked well ,add in the rice and stir well and allow the entire mixture to slightly come to a boil.
• You may add a little water,if you find difficulty in stirring the mixture and it seems too thick.
• Check for the spice and salt and add salt accordingly.If you need more spicy you can add in the dry masala and stir well.
• Before serving,garnish with roasted cashewnuts or groundnuts and drizzle some ghee over it and serve hot with Papad,potato chips and curd.

Note :

• For those who dont like the taste of onions,it can be omitted while preparing.
• Vegetables such as capsicum,ash gourd(white pumpkin),Chou Chou (Chayote) can also be added.
• Instead of green peas,boiled chick peas /chole can be added

Pav Bhaji / पाव भाजी - Street Food Delicacy

Having grown up in AAMCHI MUMBAI..(this is how we MUMBAIKARS refer to MUMBAI) for 25yrs of my life,this yummy street food delicacy has been a part and parcel of my childhood. Pav bhaji is an inseparable part of any Mumbaikar.

If you are wondering what is this pav bhaji ? It is very simple, pav is a colloquial and local term used to refer to dinner roll / bread shaped as square buns and bhaji is a vegetable gravy served along side . The pav is roasted in butter and served with the bhaji with a dash of lime and diced onions.

The story how pav bhaji came into existence is very interesting... Bombay was once a city with a lot of textile mills all around which would be buzzing with action round the clock. So during one such time,it seems the food cart owners ran out of their usual supply of food and in order to serve the hungry mill workers ,they put in all the veggies ,spices and masala on hand and served with pav . Thus was born the world famous Pav Bhaji . 

Each locality will have its own famous pav bhaji center and a set of regulars who flock their at every single pretext. Our area too had 2 or 3 such pavbhaji special joints and I have had my share of enjoying it with oodles of butter .Yes,that's how the restaurants serve pavbhaji.  

Pav bhaji is eternal favorite at home which I make it various ways ,an elaborate version ,a quick fix version using pressure cooker and also a No Onion No Garlic version when I am making for dad . 

This recipe of making pav bhaji is how my mom would make ,so undoubtedly it is one of my most cherished versions .

Offlate ,in the name of pavbhaji people add all sorts of vegetables like beans , doodhi (bottle gourd), Raw papaya and what not, but traditionally it has always been tomatoes, potatoes, cauliflower, onions, garlic, capsicum and peas that have gone into the making of bhaji.

As kids,our summer holidays would revolve around playing with friends and on many occasions we would just plan a luncheon or dinner meet at a friend's house impromptu. Our friendly mommies would dish out their best recipes for us kids and we would all happily enjoy a yummy finger licking meal . At my home,it was mostly pav bhaji request from my friends second after Idlis ,wada and chutney .

The restaurants mostly use edible food color to get the deep red color of the bhaji ,but mom would add a small portion of beetroot while making pav bhaji which will give it the deep red color naturally. 

This recipe is very close to my heart and is one of the most visited posts on my blog. I had posted this in my initial days of blogging which is almost 8-9 years ago . Today (13 Aug 2023) ,I have updated the photos and write up with some of my fond memories.  Hope you all like it and continue to support my blogging journey .

Preparation Time : 15 mins
Cooking Time : 45 mins
Serves : 3-4

Ingredients

10-15 cauliflower florets (boiled and mashed)
2-3 medium sized potatoes (boiled and mashed)
2-3 medium sized tomatoes - blend into a puree
1 onion-finely chopped
1 capsicum - finely chopped
1 cup fresh/frozen peas

2 tsp grated Beetroot (to get a natural red color )
2 tsp  red chilli powder
4 tsp Pavbhaji masala ( any brand ..Everest, Baadshah, MDH, MTR etc)
Salt to taste
4tbsp salted butter
corriander/cilantro for garnishing
1 slab of pav.

(Note : In India its available as PAV BHAJI Buns and for people living in foreign lands you get them at Indian grocery stores. If any of these options are unavailable you can use sandwich bread for the same.)

 Method

• Heat 2 tbsp of butter in a thick bottom vessel.
• Add the onions when the butter melts and is heated up.Saute until onion turns light pink.
• Add the chopped capsicums.
• Close the lid and cook for some time.
• Add the tomato puree,grated beetroot and green peas.To this add the red chilli powder,salt and pav bhaji masala.
• Note : In case you desire a spicy bhaji,you can add some more pav bhaji masala / red chilli powder.
• Let the mixture come to a boil so that the raw taste of the tomato puree is lost. 
• Now add the mashed potato and cauliflower florets.
• Stir the mixture so that all the contents get mixed properly and let the mixture cook .
• Use a potato masher and mash the contents well while the bhaji is getting cooked .
• The bhaji must be of flowing consistency and resemble a porridge.  There should not be huge Chunks of any vegetables.  Hence, this step is very important.
• By the time the mixture is cooked,heat a tava / griddle to roast the bread /pav to be served along with the bhaji
• Serve the roasted bread/pav and bhaji by garnishing with some raw onions,cilantro and a dollop of butter over the bhaji.

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