Ingredient: Cumin seeds

MOONG DAL KHICHDI ( ESSENTIAL ESPECIALLY DURING MONSOON)


Print Recipe
MOONG DAL KHICHDI ( ESSENTIAL ESPECIALLY DURING MONSOON)
Prep Time 10 min
Cook Time 20 min
Servings
Ingredients
Prep Time 10 min
Cook Time 20 min
Servings
Ingredients
Instructions
  1. Wash dal & rice thoroughly. Add water, turmeric powder, bay leaves & heat it in thick pan. Do not cover the pan with lid. Once rice & dal is semi cooked start preparing for seasoning. For Seasoning : Heat oil in a pan. Add cumin seeds. Wait until it splutters. Now add green chilli, finely cut tomatoes, little turmeric powder. Saute for 2 mimutes. Now add this seasoning to half cooked khichdi. Add little more water if required. Now add cumin powder & a dollop of ghee, also sugar. Let it boil for sometime. Serve it hot with papad, achar & curd. This is absolutely soothing for the digestive tract especially during monsoon & yummy too for all age groups.

Apple Curry Gravy

Print Recipe
Apple Curry Gravy
Prep Time 10
Cook Time 20
Servings
Ingredients
Prep Time 10
Cook Time 20
Servings
Ingredients
Instructions
  1. For Gravy Grind tomatoes, bay leaves, cumin seeds, grated coconut, curry leaves, turmeric powder, red chilli powder into a fine paste. Add ghee and heat a pan adding mustard seeds. Once the seeds splutter, immediately add coriander powder. Mix well for 2 minutes. Then add the gravy. Keep stirring till the gravy leaves the sides of the pan. Now add the cut apples, mix well by adding water and salt. Keep it covered on low flame for 10-12 minutes. Garnish with coriander leaves. Serve hot with chapatti/paratha/rice.

MANGO RAITA

Print Recipe
MANGO RAITA
Prep Time 10 minutes
Cook Time 5 minutes
Servings
People
Prep Time 10 minutes
Cook Time 5 minutes
Servings
People
Instructions
  1. 1. Cook whole ripe mango either in steamer or pressure cooker for 10-12 minutes. 2. Add half cup water to freshly grated coconut and churn it in mixer into a fine paste. 3. After cooling the cooked mango, take out its pulp. 4. Add mango pulp, curd, ground coconut gravy, curry leaves, cumin seeds, red chilli powder and salt. 5. Mix it well. 6. Refrigerated it for half an hour and serve.
Recipe Notes

It tastes little sweet and little spicy which makes this mango raita different and
liked by all age groups.

“Let’s Make Life Healthier & Happier!”

 

NUTRITIONAL VALUE OF MANGO RAITA

Special Garam Masala

Garam Masala

Print Recipe
Special Garam Masala
This Garam Masala aids in digestion, balances gases and works as an appetizer which can be enjoyed by all.
Prep Time 2 minutes
Cook Time 5 minutes
Servings
people
Prep Time 2 minutes
Cook Time 5 minutes
Servings
people
Instructions
  1. Take a pan. Mix all the ingredients except asafoetida.
  2. Dry roast it in low flame for 15-20 minutes. Spices turn light brown with a nice aroma.
  3. Remove it from heat. Once cool, grind this mixture to a very fine texture.
  4. Remove the coarse residue with a strainer and store it in an airtight glass jar or steel jar.
  5. The shelf life of this masala is 2-3 months.