Matar Baath Kadhi

For a simple, healthy diet, Rice with Green Peas, Carrots and Potato very well known as Matar Baath which is served with the Kadhi, a mixture of curd, gramflour and spicies. Everyone in my family loves matar baath so here’s the quick easy and simple Rice.

For the Rice

Ingredients

  • I small cup Peas
  • 1 carrot chopped
  • 1 potato chopped
  • 2 cups basmati rice soaked in 4 cups of water
  •  2 to 3 green chillies
  • 3 Cloves
  • 5 to 6 Black Pepper
  • 1 piece of cinnamon
  • 1 Bay leaf
  • Black Pepper crushed
  • salt to taste
  • 1 tbsp Ghee to be put after the mixture boils
  • 1 Tbsp oil for temper

For the Kadhi (Curd Soup), the main ingredient here are the fresh curry leaves

  • 1 cup curd
  • 2 tbsp gram flour
  • Water for the consistency of the soup
  • Add grated ginger, salt, sugar and dried fenugreek seeds in the mixture
  • Oil, Curry leaves and Sliced green chillies for the temper
  • 1 piece of cinnamon in the mixture

     

    I usually use a whisker to mix the curd with the flour and add all the ingredients in it before tempering it. Sorry i forgot to take a picture of that.

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Thepla (Fenugreek Roti)

Ingredients

  • 1 cup fresh Green Fenugreek Leaves
  • 2 cups Wheat Flour
  • Salt, Sugar, Turmeric and red chili powder to taste
  • Water to knead the dough
  • 2 tbsp oil
  • 3 tbsp curd (Dhahi)
  • 1 tsp sesame seeds

     

     

    Served with Curd

Aloo Matar with Poori

For Aloo Matar

Ingredients

  • 5 Peeled, washed and cut into medium sized cube potatoes
  • 1 cup Green peas
  • 2 small sized tomato paste
  • Salt, Turmeric, Dhana jeera and Red chilli powder to taste
  • 1 tsp each Mustard and cumin seeds
  • 1 tbsp Oil

For the Pooris

  • 2 Cups Wheat Flour
  • 1 tsp Ajwain
  • 2 tsp Salt
  • 2 tbsp oil
  • Water to knead the flour

Tip: Please don’t put the oil in the flour, knead it with water, then pour oil and make it shine

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Serve with green chillies 😛

Potato Rice

Ingredients

  • 1 Cup soaked basmati rice in 2 cups of water
  • 1 medium sized potato chopped in cubed size
  • Curry leaves
  • Cloves, Black Pepper, Bay Leaf, Cinnamon Stick
  • Turmeric Powder
  • Salt to taste
  • Cumin and mustard seeds

Serve with curd (Dahi)

Green Grams with Beans

Ingredients

  • 1 Cup Green grams washed and soaked in water for minimum 2 hours
  • ¼ cup Red beans washed and soaked together with it
  • Should be pressure cooked for 3 to 4 whistles
  • Oil for Tempering
  • Cumin seeds
  • 3 small sized Tomato paste
  • Ginger chilli Paste
  • Salt and turmeric

 

Serve with Plain Rice, Papad and some greens

Masala Dosa

Ingredients

For the Batter

  • 3 Cups khichdi/par boiled/broken rice
  • 1 Cup Urad dal without skin. Black Lentils without skin.
  • Handful Chana dal this is to make it crispy…you can avoiding you want soft dosas
  • 1tsp Methi

Wash and Soak the above for 3 to 4 hours or even overnight. After that grind them to a smooth paste and leave for fermentation for about 4 hours.

For the Sambhar

  • 1 Cup Toor Dal, wash it and soak it for 1 to 2 hours, Place it in the cooker and boil it for three whistles, put turmeric and salt in the mixture before boiling it.
  • 2 tbsp Sambhar masala
  • Turmeric Powder
  • Ginger chilli paste
  • Curry leaves
  • Kashmiri Chilli powder for colour.

For the Masala

  • 3 Medium sized potatoes boiled and peeled.
  • Cut them into medium size cubes
  • 1 tsp Spilt urad dal for tempering it with oil.
  • Salt, turmeric powder, curry leaves, chopped green chillies and coriander.

 

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Ingredients Needed!

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Heat oil, Add cumin seeds, curry leaves and green chillies

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Add 1/2 table spoon urad dal and cook till crispy

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Add the boiled cubed potatoes, turmeric powder aalt to taste

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Mix it well, add coriander and cook for 5 mins

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For the Dal Sambhar tadka..Heat oil add mustard seeds, cumin seeds, curry leaves and chilli ginger paste one by one…as it becomes aromatic

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Add Tomato paste (2tomotoes), salt and turmeric Powder

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Once the tomato paste realises oil, add sambhar masala and let it cook for 5mins more

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After the aroma, add the boiled dal and let it boil, you can now add the kashmiri red chilli powder for colour

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Add 1tbsp oil, salt and water to the batter, mix it to give you a consistency of easily liquid spread, do not make it to thin

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Use a non stick and with the round spatula, pour the mixture on the non stick and move clockwise enlargening the circle outwards

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Add the masala at the centre of the Dosa

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Fold the sides and they are ready to serve

 

 

 

 

Vaghareli Khichdi

Mixed veggies hotchpotch

Ingredients

  • 1 cup split green grams
  • 1/2 cup khichdi rice
  • 1 cup chopped cauliflower
  • 1 chopped carrot
  • I cup chopped cabbage
  • 1 tomato chopped
  • 1/2 cup green peas
  • 1 tsp ginger chilli paste
  • Salt to taste
  • Salt, turmeric, chilli powder, garam Masala and khichdi masala
  • Bay leaf, cinnamon stick, black pepper balls and a few cloves
  • 2 tbsp Oil
  • 2 tbsp GheeMethod:
  • Heat Oil and Ghee and add Bay leaf, Black Pepper, Cinnamon Stick and cloves, once its aromatic add mustard and cumin seeds, until they roast and give an arom
  •  Add the chopped vegetables once the tomatoes are halfy cooked
  •  Add Ginger chilli paste and chopped tomatoes, cook for 5 to 7 minutes
  •  Add: Salt, tumeric Powder, Garam Masala and a pinch of red chilli powder
  •  Let the veggies cook for further 7 minutes
  •  Add the soaked Split green dal and Khichdi rice, Please note for 1.5 cups Add 5 cups of water
  •  Let it cook in the pan for almost 30minutes, once its done Add a tablespoon of ghee to it and let it simmer for 5 minutes more, thats how it will look 🙂
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