Ada Hengu khechudi

 

Ada Hengu Khechudi is a very simple khechudi made in Orissa. This khechudi is served as prasad in the famous temple of Lord Jagannath in Orissa. The rice is flavoured with just grated ginger and asafoetida. It is usually served with Dalma (a mixed vegetable and lentil-based dish from Orissa) . A super simple and satvik khechudi yet very flavourful.

 Ingredients:-

• 1 cup rice
• 1/4 th moong daal
• Salt, to taste
• 2 tablespoon ghee
• 2 small bay leaves
• 1/2 teaspoon asafoetida (hing)
• 1 tablespoon finely grated fresh ginger
• 1 green chilly, slit length-wise
• 2 tablespoons grated fresh coconut

Method:-

• Wash the rice and moong daal well under running water. Place in a colander, and let all the excess water drain out.
• Heat the ghee in a pressure cooker bottom. Add the bay leaves, asafoetida, grated ginger and green chilly. Let them stay in for a couple of seconds, taking care to ensure that they do not burn.
• Add in the washed and drained rice and moong daal. Mix well. Saute for a couple of seconds.
• Add in 2 cups water, as well as salt to taste. Mix well.
• Close pressure cooker and put the whistle on. Pressure cook for 2 whistles. Let the pressure release naturally.
• When the pressure has entirely released, open the cooker and gently fluff up the khechudi. Mix in the grated fresh coconut, well. Serve the khechudi hot, with accompaniment of your choice.

Peas Pulao/Matar Pulao

Ingredients :-

• Basamati Rice - 1 cup(200 gm)
• Peas - 1/2 cup(100 gm)
• Cashews - 10 nobs
• Ghee/oil - 2 tbsp
• Salt as per taste
• Clove - 3-4 nobs
• Cinnamon stick - 1 piece
• Green Cardamom - 2 nobs
• Black Cardamom - 1 nobs
• Bay leaves - 1 nob
• Mace(javitri) - 1/2piece
• Water as per requirement

Method :-

• Wash the rice and soak it in water for 10 minutes.
• Heat a rice cooking pan,add ghee and let it heat.
• Once ghee is heated,then add the cinnamon,green cardamon ,black cardamon,mace,bay leaves and cashew nuts and fry it for minutes on medium flame.
• Then add the green peas,mix it and fry it for a minute on medium flame,then add the soaked rice and fry it for a minutes on medium flame,keep stirring while frying.
• Now add the water as per measurement and salt to taste,mix it well and allow it to come to boil then cover the lid and let it cook with medium flame for 10 minutes until the rice cook properly,then switch off the flame and rest it for 5 minutes.
• Now your Matar Pulao/Peas Pulao are ready to eat, very gently  open the lid and stir it then take it out in a serving bowl and serve hot with any curry as per your choice.

Moong Dal Khichdi

Ingredients :-

• Rice(Basmati or any kind of raw rice) - 2 cup
• Split green gram (Moong Dal) - 1 cup
• Ghee - 2-3 tbsp
• Cumin - 1 tbsp
• Black pepper, crushed - 1/2 tbsp
• Clove - 2-3 nobs
• Cardamoms - 2 nobs
• Cinnamon - 1 stick
• Bay leave - 1 piece
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• Green chili,slit - 2 nobs
• Ginger - 2 tbsp roughly Crushed
• Scraped Coconut - 1/2 cup (optional)
• Milk - 1 Cup (optional)

Method : - 

• Wash and soak the rice for 15-20 minutes.
• Meanwhile,take a prying pan and add the split green gram(Moong Dal) dry roast for few minutes till it became light Golden brown.
• Remove the Moong Dal into a bowl then wash and soak it for 10 minutes.
• Take a cooking pan add the ghee,once ghee is hot then add the cumin,cinnamon,bay leave, clove, cardamom and saute it for few minutes.
• Then add the crushed ginger,slit green chilli and again saute it for few minutes.
• Now add the soaked rice and dal into it and  again saute it for 2 minutes.
• Then add 3 cup of  water into it the rice mixture and mix it adding with salt as per taste then let it boil.
• Once the rice start boiling then add the milk,scraped coconut into it and mix it once very gently,then cover it with the lid and let it cook with medium flame for 10-15 minutes till the water dries up and the rice cooked properly.
• Finally let it be like this for another 2 minutes with low flame and then switch off it.
• Now your MOONG DAL KHICHIDI is ready to eat serve hot  with any Raita/gravy/Dalma and enjoy your Without onion garlic Moong dal ki khichidi.

Vegetable Masala Khichdi

Ingredients :-

• Gobind Bhog Rice(you can take jeera rice also) - 2 Cup
• Moong Dal - 1 Cup
• Cauliflower - 1/2 cup
• Potato - 1 small sized
• Green peas - 1/2 Cup
• Beans (chopped) - 1/2 cup
• Carrot (Chopped) - 1/2 cup
• Ginger(Crossed) - 2 tbsp
• Green Chili - 2 nobs
• Tomato - 1 nob
• Dry red chili - 2 nobs
• Cumin - 1 tbsp
• Bay leaf - 1 nob
• Cinnamon stick - 1 inch
• Clove - 4-5 piece
• Cardamom - 2 piece
• Black Pepper - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Chili Powder - 1 tbsp
• Turmeric Powder - 1 tbsp
• Garam masala Powder - 1 tbsp
• Asafoetida - 1 pinch
• Ghee - 3-4 tbsp
• Oil - 2 tbsp
• Salt as per taste
• Water as per requirment
• Coriander leaves chopped  - 1 tbsp for garnishing

Method :-

• Take a pan add the moong dal into it and dry roast for 5 minutes,when it start changing the color then switch off the flame and keep it aside.
• Then take rice and roasted moong dal together in to a bowl and wash it properly with water and soak it for 5 minutes.
• Then chopped all the vegetables like cube pieces,then wash thoroughly and keep it aside.
• Now take the pressure cooker and switch on the flame,then add 2 tbsp of oil into it. once oil is hot the add all the vegetables except green peas and saute it for few minutes,when the raw smell go out then remove all the vegetables into a plate and keep it aside.
• In the same cooker again again add 2 tbsp of oil and 1 tbsp of Ghee,when oil is hot then add all the whole spices(Cumin,Bay leaf,Clove,Whole Black pepper,Cinnamon,Cardamon,dry red chili) and saute it for few minutes .
• When it starts giving a nice aroma then add the ginger paste/Crossed ginger into it then saute it with medium flame for 1 minutes.
• Then add chili powder,cumin powder,coriander powder,Galam masala powder and again saute it it with low flame,when it start giving nice aroma then add chopped tomato,salt and little water. Then cook it for 5 minutes with medium flame.
• After 5 minutes add all the fried vegitables including peas and mix it nicely for 2 minutes,then add soaked dal and rice into it and again mix it well.
• Then add water as per measurement (1 cup rice-2 Cup Water) if you want watery you can little more water.(This Khicdi will nice with watery consistency.)
•  Mix it well and finally in top add 2 tbsp of Ghee and cover the lid and let it cook for 10-15 minutes(5-6 whistle).
• Then Switch off the flame and let cool down the cooker,then remove the lid and mix it.your VEGETABLE MASALA KHICHDI is ready to eat.
• Serve hot adding little ghee on top and garnishing little chopped coriander leave. with any side dish raita/pickle/Papad or you can take any side dish as per your choice and enjoy.

Vegetable Pulao

Ingredients :-

• Basamati Rice -1 cup
• Onion - 1 medium sized
• Ginger and Garlic paste - 1 tbsp
• Green Peas - 1/4 cup
• Chopped Beans - 1/4 cup
• Cauliflower - 1/2 cup
• Carrot - 1/4 cup
• Potato - 1/4 cup
• tomato - 1 small size
• Cashew (fried) - 2 tbsp
• Green Chili - 1 piece
• Coriander Leaves- 2 tbsp(finely chopped)
• Mint leaves - 2 tbsp (finely chopped)
• Bay leaf - 1 piece
• Cinnamon - 1 inch piece
• clove - 2-3 piece
• Cardamom - 2 piece
• Garam masala powder - 1/2 tbsp
• Turmeric Powder - 1/2 tbsp
• Chili Powder - 1/2 tbsp
• Salt as per taste
• Curd - 1/4 cup
• Ghee - 2 tbsp
• Oil - 2-3 tbsp
• Water as per your Requirement

Method : -

• Wash rice and soak it in water for 15-20 Minutes then drain and keep aside.
• Cut all the vegetables in small cube sized then wash it properly and keep aside.   chopped onions and keep it aside.
• Take a pan add the oil and 1 tbsp of ghee into it,when oil is hot add the Bay leaf,clove,cinnamon,cardamom,and saute it for few seconds.
• Then add the chopped Onions and saute until turns light brown.then add the ginger and garlic paste and mix it nicely until the raw smell go.
• Then add all chopped vegetables and mix it nicely,then add the chili powder,turmeric powder,salt,garam masala and mix it properly.
• Then add the cur and let it cook for 2 minutes. then add the washed rice and mix it very gently for 2 minutes.
• Now add the water into it and mix well.
• close the lid and let it cook for 10-15 minutes with medium flame(you can prepare it with pressure cooker)
• after 15 mutes in top add another 1 tbsp of ghee,fried cashews,and chopped coriander and mint leaves.
• Mix it gently and cook it for another 5 minutes with low flame.then switch off the flame and rest it for another 5 minute.
• Then open the lid carefully and fluff the rice with a fork.Transfer it to a serving bowl and garnish with fresh coriander leaves and serve it with raita and enjoy.