Thai Basil Chicken Stir Fry


Thai Basil Chicken Stir fry is an easy and delicious recipe prepared using ground chicken / minced chicken, chillies and basil leaves. This stir fry serves great with rice and also, it is super easy to prepare. I have used fresh red chillies in this recipe because of the unavailability of bird's eye chilli. Bird's eye chilli is also known as Thai chilli which looks small in size and tastes hot compared to the regular ones. So adjust the quantity of chilli, if Thai chilli is used in the recipe.

If you are a Thai food lover like me, then try this recipe and do share your feedback :) Here comes the recipe of a spicy and tasty Thai basil chicken stir fry...

Ingredients :

2 Tbsp Oil
4 - 5 garlic pods, finely chopped
4 - 5 Fresh red chillies, sliced
1/2 Cup Minced Chicken
1 Tbsp Fish sauce
2 Tsp Soya sauce
Handful of fresh Thai basil leaves
Salt to taste

Method :

Heat oil in a pan and add finely chopped garlic pods.

Fry it for 3 - 4seconds and add sliced red chillies.

Add minced chicken and stir fry it for couple of minutes.

Add soy sauce followed by fish sauce, salt and half of the basil leaves.

Cook until the chicken gets cooked and add the remaining basil leaves.

Serve hot.


Serving Options :

Serve hot with Rice.








Tomato Chaman - Kashmiri Tomato Paneer Gravy - Kashmiri Tamatar Chaman - Kashmiri Recipes


Tomato Chaman or Kashmiri Tamatar Chaman is a delicious Kashmiri dish which is prepared using Tomatoes and Paneer. The tomatoes are cooked along with the spices and curd to give a yummy and tangy gravy. The paneer cubes are fried in a mustard oil and then added to the gravy. Most of the kashmiri cuisine has saunf powder and ginger powder which gives a lovely flavour to the dish. Tomato Chaman / Kashmiri Tamatar Chaman is a great side dish to serve with Indian breads like Roti, Naan etc. And also, can be served with Rice or Pulao.

Ingredients :

250 gms Paneer, Cut into big cubes
1/4 Cup Oil / Mustard oil
2 Bay leaves
2 Cloves
2 Green Elachi
1 Black Elachi
1/2 inch Cinnamon stick
5 Big sized Tomatoes, finely chopped
1 Tsp Ginger garlic paste
2 Tbsp Yogurt
1/2 Tsp Turmeric powder
1 1/2 Tsp Kashmiri Red chilli powder
1 Tsp Ginger powder
1 1/2 Tsp Saunf powder
1/2 Tsp Garam masala powder
Salt to taste

Method :

Heat oil in a pan and add the cubed paneer pieces.

Fry and remove from the pan.

To the same pan, add the spices ( bay leaves, green and black elachi and cinnamon stick ) followed by the chopped tomatoes and ginger garlic paste.

Saute and cook until the tomatoes turn soft and pulpy.

Add red chilli powder followed by turmeric powder, ginger powder, saunf powder and garam masala powder.

Mix well and add yogurt.

Add a cup of water and cook until the oil separates from the pan.

Now add the fried paneer cubes and cook it for another couple of minutes.

Serve hot.


Serving Options :

Serve with Roti or Rice.










Cauliflower Mash


Mashed Cauliflower /  Cauliflower Mash is a perfect low carb dish and a great substitute for mashed potato. As we all know that cauliflower has a lots of nutrition value and off late, widely popularly used in Keto and Paleo diet. Many interesting recipes can also be prepared using this versatile veggie apart from the regular dishes like gobi fry, gobi manchurian etc. This Cauliflower mash is quite easy to prepare and takes less time compared to the mashed potatoes. The cauliflower florets is cooked in water or stock and then made into smooth puree. In this recipe, I have used only water to cook the florets but the addition of stock ( veg or non veg )  will enhance the flavour of the dish. I have shared the quite easiest mash without the addition of milk but if milk is included, then the puree has to be cooked along with milk and then cheese is added followed by herbs. And also, I have used cheese powder in this recipe which can also be substituted with the fresh ones. Cauliflower mash is a perfect light meal if you are in low carb diet or paleo or keto.

Ingredients :

25 - 30 Cauliflower florets
2 Tbsp Butter
1 Tbsp Basil, dried
3 - 4 Tbsp Parmesan Cheese powder
Salt to taste

Method :

Cook cauliflower florets in a water or stock.

Cool the florets and grind into smooth puree.

Transfer the puree in a bowl and add butter followed by dried basil, parmesan cheese powder and the required amount of salt.

Mix well and serve.


Serving Options :

Serve with any variety of gravy.

Notes :

Adjust the addition of basil and cheese powder according to taste bud.

I did not include milk in this recipe, so no further heating is required after making puree.

If milk is added, cook it again by adding milk, butter and remaining ingredients.





Boondi Tomato Dal


Hope you all had a great Diwali and I am sure that most of the houses will be filled with loads of sweets and savories. Many may like to have it as such, but not at my place. My family expects me to recreate those Diwali snacks into an another dish so that they never get bored. Yes! You guessed it right ;) My next few posts going to be an interesting leftover Diwali snacks and sweets recipes :)

My today's recipe is using Kara Boondi which looks like a tiny crispy balls and prepared using Besan flour. The crunchy fried balls turned into a soft, yummy and juicy boondi by adding it to a Tomato Moong dal. This dish can be served with plain rice, Jeera rice and also along with Roti.

Ingredients :

1/2 Cup Moong dal ( Cooked and mashed ) 
3 - 4 Tomatoes, chopped 
1 - 2 Tbsp Oil / Ghee 
1/2 Tsp Cumin seeds 
1/2 Tsp Mustard seeds
2 Dry red chillies 
A pinch of Hing powder 
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder 
1/4 Tsp Garam masala powder 
1 Cup Boondi ( Savoury / Kara Boondi ) 
Salt to taste 
Coriander leaves for garnishing 

Method :

Grind the chopped tomatoes into a fine paste and keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by red chilli and hing powder.

Add the tomato paste and mix well.

Now add turmeric powder followed by red chilli powder and garam masala.

Saute and cook until the oil starts floating on top.

Now add the mashed moong dal followed by the required quantity of salt.

Mix well and cook it for 3 - 4 minutes.

Now add boondi and cook it for another minute.

Once done, cover the lid and let it aside for 5 minutes.

Garnish with coriander leaves and serve hot.


Serving Options :

Serve with Roti or Rice. 


Bhutte Ka Kees


Bhutte ka kees is a popular and delicious street food of Madhya Pradesh prepared using corn, spices and milk. Bhutte is nothing but a corn. Generally, grated corn is used but if it is unavailable, corn kernels can also be used by grinding it coarsely. The grounded/grated corn is cooked with spices and simmered in milk to get a delicious and creamy dish.


Prepared this yummy and quick dish for an event Shhh Cooking Secretly Challenge hosted by few co-bloggers. Click HERE to view all my previous recipe posts prepared for this event. And for October month, I was paired with a wonderful and talented blogger Seema Duraiswamy Sriram who blogs at mildlyindian.com. She gave lemon and coriander leaves as a secret ingredients and using those, prepared Bhutte ka kees which was a big hit in my home. Especially, my father loved this dish a lot and asked me to prepare it again after couple of days. Bhutte ka kees can be served as a great tea time snack or as a breakfast. No side dish is required for this dish. Though grated coconut is optional in this recipe, the addition of it gives a lovely taste.


Click HERE to view a tasty recipe prepared by Seema by using a secret ingredients given by me.

Ingredients :

1 Tbsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds
A pinch of Hing powder
2 Green chillies, finely chopped
1/2 - 1 Tsp Ginger, grated
2 Cups Corn kernels
1/4 Cup Milk
A pinch of Turmeric powder
Salt to taste
Coriander leaves, finely chopped for garnishing
1/2 - 1 Tsp Lemon juice
Grated Coconut for garnishing ( Optional ) 

Method :

Grind the corn kernels coarsely and keep aside. ( Corn Cobs can also be used and if using, just grate the cob and use it )

Heat oil in a pan and mustard seeds.

Once it starts spluttering, add cumin seeds, turmeric powder and hing powder.

Now add the chopped green chillies followed by grated ginger and coarsely ground corn.

Saute for a minute and add milk.

Simmer the flame and cook until the milk evaporates and the mixture thickens.

Now add the required amount of salt and mix well.

Switch off the flame and add lemon juice followed by finely chopped coriander leaves.

Garnish with grated coconut and serve.


Serving Options :

Serve as evening snack along with tea or as a breakfast. 


Garlic & Basil Butter Mushrooms


Garlic & Basil Butter Mushroom is a simple, yummy and flavourful dish which can be served as a starter and also, it make a great side dish for Fried rice or any rice varieties. The mushroom and bell pepper are sauteed in a butter along with garlic and dried basil to give a aromatic side dish is further tossed with pepper powder and fresh basil leaves to give a delicious taste and flavour.

Ingredients :

2 - 3 Tbsp Butter 
1 Tbsp Garlic pods, finely chopped 
15 - 20 Mushrooms, sliced 
1 Green Bell pepper / Capsicum, chopped 
1 Tbsp Dried basil  
1 Tsp Pepper powder 
Few Fresh Basil leaves
Salt to taste 

Method :

Heat butter in a pan and add garlic pods followed by green bell pepper.

Saute and add the sliced mushrooms.

Cook it for couple of minutes and add dried basil followed by pepper powder and salt.

Cook until the mushrooms get cooked and garnish with fresh basil leaves.

Serve hot.


Serving Options :

Serve with Fried rice or as a starter. 








Simba Besara Bhaja / Indian broad beans fry in Mustard paste


Simba Besara Bhaja is a Odia recipe in which the veggies are cooked in a mustard paste. Simba is nothing but broad beans / avarakai. The mustard seeds are soaked for a while and ground into a fine paste by adding garlic pods and red chillies. The addition of freshly prepared paste gives a lovely aroma and flavour to the curry. The same recipe can also be prepared using different veggies like potato, brinjal etc. Thanks to Ankita Dash for sharing this authentic recipe on her page "Foodexpressodisha". For September month Recipe Swap Challenge, I was paired with a wonderful blogger and youtuber Ankita Dash. Her webpage and youtube channel filled with loads of delicious recipes. Click the below links to check out her page.

Ankita Dash's Webpage : Click HERE

Ankita Dash's Youtube : Click HERE


This authentic Odia recipe pairs perfectly with Pakhala ( Water rice ), plain steamed rice, Rasam rice and Sambhar rice.

Recipe Source : Click HERE

Ingredients :

200 gms Broad beans, Avarakkai, chopped 
1 Tbsp Mustard oil 
1/2 Tsp Panch Poran 
1/4 Tsp Turmeric powder 
3 Tbsp Mustard seeds
7 - 8 Garlic pods
3 - 4 Dry red chillies 
Salt to taste 
Few Curry leaves 

Method :

Soak mustard seeds for half an hour and grind into a fine paste by adding garlic pods and red chillies.

Keep aside.

Heat oil in a pan and panch poran followed by the chopped broad beans, turmeric powder and salt.

When the veggies get half cooked, add the ground paste and cook until done.

Garnish with curry leaves and remove from the flame.

Serve.



Serving Options :

Serve with Rice.




Lauki Paratha


This is a delicious, tasty and flaky paratha prepared using wheat flour and grated Lauki. Lauki is nothing but bottle gourd in English and Surakkai in Tamil. Addition of oil or ghee before folding into square shape gives a flaky paratha, so be generous in adding it. These yummy parathas can be served as breakfast or dinner along with pickle and curd. These can also be served as a lunch menu for kids as it contain veggie. Adjust the quantity of green chilli to make it more spicy.


Ingredients :

1 1/2 Cup Wheat flour
1 Cup Lauki / Bottle gourd / Surakkai. grated 
2 Green chillies, finely chopped 
1 Tsp Ajwain, crushed 
1/4 Tsp Turmeric powder 
1 Tbsp Oil / Ghee
Few finely chopped Coriander leaves 
Salt to taste 
Water to knead 

Method :

Take wheat flour in a large bowl and add the remaining ingredients except water.

Now water little by little and combine together to form a soft dough.

Once the dough is prepared, rest it for 20 - 30 minutes.

Now divide the prepared dough into equal sized balls and keep aside.

Take one dough ball and roll into round shape.

Brush oil or ghee all over the rolled dough and fold it opposite sides.

Brush some more oil and fold the opposite sides to make a square shaped paratha.

Now dust wheat flour and roll it again using rolling pin.

Heat tawa and place the rolled paratha on it.

Cook both the sides by smearing oil or ghee.

Remove and serve hot.


Serving Options :

Serve with curd and pickle.



Tomato Gojju / Karnataka Recipe


Tomato gojju is a Karnataka recipe which is usually served with Roti or Rice. This recipe is quite easy to prepare with the minimal quantity of ingredients. This is a no onion recipe which can also be served with Idly or Dosa. The tomatoes are sautéed in an oil until soft and cooked along with the rasam powder and jaggery. This spicy and sweet curry is a quick fix curry to serve for breakfast along with roti or dosa. Prepared this recipe for an event Shhh secretly cooking challenge hosted by few blogger friends. Click HERE to view my so far posted recipes for this challenge. And for this month, I was paired with a wonderful blogger Sasmita who blogs at firsttimercook.com. She owns a lovely webpage with loads of yummy recipes and also, I have tried one of her recipe Besan masala roti for another blogger event which tasted so yummy. Using the secret ingredients ( Tomato and Jaggery ) given by her, prepared this delicious, tangy, spicy and sweet curry.

Don't forget to check out her page to view a delicious recipe prepared by her using the ingredients given by me. Click HERE to view her page.


Ingredients :

4 - 5 Big ripe Tomatoes, finely chopped 
1 Tbsp Oil 
1/2 Tsp Mustard seeds
1/4 Tsp Methi seeds / fenugreek 
A pinch of Hing powder 
A sprig of curry leaves
2 Dry red chillies 
1/4 Tsp Turmeric powder 
1 Tsp Rasam powder 
1 1/2 Tbsp Jaggery powder 
Salt to taste 
Coriander leaves for garnishing 

Method :

Heat oil in pan and add mustard seeds followed by methi seeds, hing powder, curry leaves and dry red chillies.

Add the finely chopped tomatoes and cook until it gets soften.

Now add turmeric powder followed by rasam powder, jaggery powder and salt.

Add the required quantity of water and cook it for 5 minutes.

Garnish with coriander leaves and remove from the flame.

Serve hot.


Serving Options :

Serve with Rice, Roti or Idly


Besan Masala Roti


Besan Masala Roti is a tasty and spicy roti prepared using besan flour and wheat flour along with the spices. Though the roti has all the flavours, it tastes great with pickle and curd. This is a perfect breakfast recipe which is so simple and easy to prepare.


This recipe goes to an interesting event Recipe swap challenge hosted by the two lovely bloggers Vidya Narayan and Jolly Makkar. The concept of the theme is to recreate the recipe from our partner's page. And for this month, I was paired with a wonderful blogger Sasmita who blogs at firsttimercook.com. Her page was filled with lots of yummy recipes and after a great confusion, I chose a simple yet tasty roti as I love to try parathas and Rotis. The roti tasted too yum and being a spicy lover, I made my roti little extra spicier than the mentioned measurement. Thank you Sasmita for this delicious roti.

Recipe Source - Here


Ingredients :

1 Cup Besan flour 
1 Cup Wheat flour 
1 Tsp Ajwain / Carom seeds
1 Tsp Turmeric powder 
2 Tbsp Ghee, melted 
1/2 Tsp Red chilli powder 
1/2 Tsp Cumin powder 
1/2 Tsp Amchur / Dry mango powder 
Salt to taste 
Few finely chopped Coriander leaves

Method :

Add besan flour, wheat flour, ajwain, turmeric powder and the required amount of salt in a bowl. 

Knead into a soft dough by adding water and a little oil. 

Keep aside for sometime. 

Meanwhile, mix red chilli powder, cumin powder, dry mango powder and coriander leaves in a melted ghee. 

Now divide the prepared dough into 4 equal balls. 

Take one ball of dough and flatten to 4-5 inch disc by pressing in between palm. 

Add 1/2 Tsp of the prepared masala in the middle and spread evenly. 

Bring all the sides of dough together and roll it again using rolling pin to get a roti shape ( around 6 inch ). 

Heat a tawa or dosa pan and add the rolled masala roti. 

Cook both the sides applying oil or ghee. 

serve hot.


Serving Options :

Serve hot with Pickle and Curd. 



Jeera Ajwaini Aloo


Jeera Ajwani Aloo is a tasty and flavourful side dish to serve with Roti and Rice. Usually in most of the houses, either cumin/jeera or ajwani seeds / carom is used as tadka for side dish, but I learnt this simple yet flavourful recipe from one of my co-blogger Jolly Makker's page. I had bookmarked this recipe long back and waiting for the right time to prepare. Luckily for the Recipe Swap Challenge event, I was paired with Jolly Makker who blogs at jollyhomemaderecipes.com. Recipe swap challenge is an interesting event hosted by two the lovely bloggers Vidya Narayan and Jolly Makkar. The concept of the theme was to recreate the recipe from our partner's webpage.


So here is the delicious potato recipe from my partner Jolly's page. The potato tasted so delicious and the addition of ajwain gave a refreshing taste to the dish. Thanks Jolly for posting such a delicious recipe on your page.

Ingredients :

3 Potatoes, Cut into desired shape 
1 1/2 Tbsp Oil 
2 Tsp Cumin seeds / Jeera 
2 Tsp Ajwain seeds
1 Tsp Coriander powder 
1/2 Tsp Chilli powder 
1/4 Tsp Garam masala powder 
Salt to taste 
Coriander leaves, finely chopped 

Method :

Heat oil in a pan and add ajwain seeds followed by cumin seeds. Fry it in a low flame.

Now add coriander powder followed by chilli powder and fry without burning the masala powders.

Now add the potato pieces and mix well.

Add the required quantity of salt and little water.

Toss well, cover and cook until the potatoes get cooked.

Add garam masala powder and the chopped coriander leaves to the potato and cook until it turns dry.

Serve hot.


Serving Options :

Serve with Roti and Rice.


Garlic Knots


After April month swap post "Hong Kong Noodle Soup", here comes my second month participation in an interesting event Food Bloggers Recipe Swap hosted by Amber Dawn. For May month, I was paired with an amazing blogger Sapana who blogs at cookingwithsapana.com. The concept of the theme was to select one recipe from my partner's page and recreate the recipe. It took so much time for me to choose one recipe from her page while all her recipes looked so inviting and tempting. Finally tried these beautiful baked garlic knots which was a super hit in my place. These garlic knots are perfect with hot tea and also, can be served as breakfast along with salsa, jam or sauce. The actual recipe calls for the parsley, but I have replaced it with coriander leaves in garlic butter. Thank you Sapana for sharing such a delicious baked snack.

Click HERE to view the actual recipe from Sapana's page. 


Ingredients :

11/2 Cups All purpose flour / Maida + extra for dusting 
1 Tsp Sugar 
1 Tsp Salt 
1 Tbsp Olive oil 
1 Tsp Instant dry yeast 
1 Cup Warm water 

For Garlic Butter :

4 Tbsp Butter, melted 
1/4 Cup Coriander leaves, finely chopped ( Actual recipe calls for Parsley ) 
4 - 5 Garlic cloves, minced

Method :

In a large bowl, mix all purpose flour, yeast, sugar and salt. 

Make a well in the center of it and add olive oil followed by warm water. 

Combine together to form a dough and knead it for about 10 minutes. 

Place it in an oiled bowl and let it rise for an hour or until it doubles in size. 

Now knead the dough again for about 5 minutes and divide into 9 equal parts. 

Roll it into long tubes like and make a knot by folding over and under. 

Arrange the prepared knots in a baking tray and keep it aside for 10 minutes. 

Now bake it for 10 minutes in a pre-heated oven at 180 degree C. 

Meanwhile, prepare garlic butter by mixing all the ingredients given in "For Garlic Butter" and keep aside. 

Remove the knots from the oven and brush with garlic butter. 

Bake it again for 5 minutes and remove from the oven. 

Serve warm.


Serving Options :

Serve with Salsa or Sauce.




Aloo Palda / Himachali Cuisine


Aloo palda is a pahari style potato curry cooked along with the spices and yogurt. This creamy and delicious curry pairs perfectly with hot plain rice or Roti. Though the actual recipe included more amount of Elachi, I have reduced and made changes according to my family's taste bud. This recipe goes to my favourite event "shhh cooking secretly challenge" which is happening among a group of bloggers. Click HERE to get the detailed information and recipes which I had posted so far for the event. When we got the theme for May month as Himachali cuisine, Aloo palda was my first thought and luckily got the same secret ingredients ( Yogurt and Aloo ) from my partner Vidya Narayan. Vidya is an amazing blogger who blogs at masalachilli.wordpress.com and have to mention that I am a huge fan of her writing. Her writing gives a lively feel while reading her post which is truly a great talent. And also, her page is loaded with many more delicious and inviting recipes. Don't miss to check out her page and also, click HERE to view a tasty recipe prepared by her using the secret ingredients given by me.



Recipe Source : thefoodfairy

Ingredients:

1 Tbsp Oil / Ghee
2 Elachi / Cardamom 
1/2 inch Cinnamon stick 
4 Cloves 
1 Tsp Cumin seeds
A pinch of Hing powder 
1 Big Onion, thinly sliced 
2 Big sized Potatoes, peeled and cut into small cubes
1/4 Tsp Turmeric powder 
1 Tsp Coriander powder 
1/2 Tsp Garam masala powder 
4 Cups Curd / Yogurt, whisked
Salt to taste 
Coriander leaves for garnishing 

To grind: 

2 Tbsp Raw rice 
1 Elachi 

Method:

Heat oil in a pan and add elachi followed by cloves, cinnamon stick, hing powder and cumin seeds.

Fry and add the thinly sliced onion.

Saute until it turns translucent and add turmeric powder followed by coriander powder and garam masala.

Add the chopped potatoes and mix well.

Add little water and cook until the potatoes get 3/4th cooked.

Now add the ground rice along with the whisked curd and salt.

Let it boil for another 5 minutes or until the potatoes get cooked. Keep stirring after adding yogurt.

Garnish with coriander leaves and remove from the flame.

Serve hot.


Serving Options:

Serve with plain Rice or Roti.





Bajra Khichdi / Pearl Millet Khichdi / Hariyanvi Recipes


When we got the theme as Hariyanvi cuisine in our Shhh Cooking Secretly Challenge group, the first recipe which flashed on my mind was Bajra Khichdi as it is a traditional food in Haryana. Bajra which is also known as Pearl Millet in English is a variety of millet. It is rich in fibre and also has few important minerals like magnesium, iron and phosphorous. Since bajra takes time to cook, soak it for 5 - 6 hours or overnight which ease the cooking process. This khichdi is quite easy to prepare and also, does not require any over dosage of masala ingredients and vegetables. Innovation can also be done based on our taste bud and nutritious factor by including vegetables like peas, potatoes etc.

For the April month, I was paired with an amazing blogger Sujata Roy who blogs at batterupwithsujata.wordpress.com. She have a wonderful page in which loads of healthy, traditional and regional cuisines are there. Don't forget to visit her page to check out all her delicious recipes. Bajra and Green gram were the two secret ingredients given by her to me for the challenge. And using both, prepared a healthy and traditional khichadi using a minimal ingredients. Along with the green gram, I have also included yellow moong dal in this recipe. This healthy and delicious khichdi goes well with papad, pickles and curd. While serving, add few finely chopped raw onions which helps to enhance the taste of khichdi.

Tamil - Kambu
Malayalam - Kambam
Gujarati - Bajri / Bajro
Kannada - Sajje / Kambu
Telugu - Sajjalu

Click HERE to view the delicious recipe prepared by my partner Sujata Roy using the secret ingredients given by me.




Ingredients :

1/2 Cup Bajra / Pearl Millet 
1/4 Cup Green Moong dal 
1/4 Cup yellow Moong dal 
1 Tbsp Oil 
1/2 Tsp Cumin seeds 
1 Green chilli, Finely chopped 
1 Tsp Ginger, Finely chopped 
A sprig of Curry leaves 
1/4 tsp Turmeric powder 
Salt to taste 
3 Cups of Water

For Tadka :

1 Tsp Oil / Ghee 
1/2 Tsp Cumin seeds 
1 Dry red chilli
A pinch of Hing powder 

Method :

Wash and soak Bajra over night.

Drain the water and grind it coarsely. Keep aside.

Wash both the green gram and yellow moong dal. keep aside.

Heat ghee in a pressure cooker and add cumin seeds followed by green chilli, ginger and curry leaves.

Now add the coarsely ground bajra along with the washed green gram and yellow moong.

Mix well and add the measured cups of water along with the required amount of salt.

Pressure cook it for 3 - 4 whistles in a low flame.

Once the pressure gets released, mix the khichdi well and add water if necessary.

For tadka, heat ghee in a pan and add cumin seeds followed by dry red chilli and hing powder.

Fry and add it to the Bajra khichdi.


Serving Options :

Serve with Pickle, Curd or Chutney.