Nov 17, 2009

yellow khichadi with lentils and vegetables, papad, tandoori tofu, amba (mango) barfi

Roo calls this Yellow Khichadi to differentiate between shabudana (tapioca) khichadi (looks white) and this khichadi (usually called as moong dal khichadi/khichri). I add masoor and tur dal too.
Yellow Khichadi with lentils and vegetables :
In a thick base pot heat little oil add cumin seeds, turmeric, chopped garlic, curry leaves, gaam masala. I added frozen lima beans, frozen green chana, lots of chopped spinach, chopped green string beans, salt. 1 cup rice, 1/2 cup moong dal, 1/4 cup masoor dal, 1/4 cup tur dal rinse with water and add it in the cooking pot. Let it cook for 20 minutes...add hot water as needed...stir occasionally while cooking.
Adding different grains : I add whole grains like Quinoa, millets, Amaranth, Kamut flakes, barley flakes, rye flakes, Farro flakes...
The trick I use is cooking time has to be same for all the grains u will be adding.
if I am cooking brown rice(70 min o cook) then I add whole grain barley, soaked farro etc.
Tandoori tofu toothpick kabobs : Cut super firm tofu in cube pieces. sprinkle some tandoori masala and salt. Dry roast it on non stick can add few oil drops. This is our family favorites. I saw it in PCC natural markets for the first time...
I make Papad in microwave for 30 sec - 1min.
Chitale Amba (Mango) made from Alphonso mango juice...tastes very yummy...just beyond explanation...Roo loves it. She preferes this mango barfi over chocolate...

1 comment:

  1. My daughter loved the khichadi...


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