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.





Cabbage & Sprouts Chutney / Chutney Recipe - 85 / #100chutneys


This healthy chutney is prepared using mixed sprouts and cabbage which goes yummy with curd rice. And also, this tasty chutney can be served with Idly or Dosa. Adjust the quantity of chilli according to taste bud.

Ingredients :

1 Tbsp Oil
1 Cup Cabbage, Finely chopped
1/2 Cup Mixed Sprouts
1 Onion, Finely chopped
2 - 3 Green chillies, chopped
Salt

Method :

Heat oil in a pan and add the finely chopped onion.

Saute until it turns translucent and add green chillies followed by sprouts and cabbage.

Cook well, cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli and hing powder.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Curd rice, Idly or Dosa. 


Baby Corn & Amaranth Leaves Chutney / Chutney Recipe - 84 / #100chutneys


Happy Sunday Friends. My today's chutney is prepared using an unique and healthy ingredients which goes well with a hot plain rice. The mild sweetness in the baby corn gives a lovely taste to the chutney when it is combined with an amaranth leaves ( mulai keerai ) and also, gives a creamy texture. Adjust the quantity of green chilli according to taste bud.

Ingredients :

2 Tsp Oil 
2 Baby corns, Finely chopped 
1 1/2 Cups Amaranth Leaves, chopped 
1 Tbsp Coconut, grated 
2 Green chillies, chopped 
3 Garlic pods 
Salt to taste 

Method :

Heat oil in a pan and add garlic pods followed by green chillies and baby corn.

Saute it for a minute and add amaranth leaves along with the grated coconut.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with hot plain rice.


Mango Ginger & Dates Syrup Chutney / Chutney Recipe - 83 / #100chutneys


This tangy, sweet and spicy chutney is prepared using Mango ginger which is called Maa Inji, Raw mango and Dates syrup. This can be served with any varieties of fritters, chips and chaats. I served this delicious along with the hot Bajji and chips which became a super hit. Adjust the quantity of chilli according to taste bud or family's preferences.

Ingredients :

1 Tsp Oil
1 Tbsp Mango Ginger
1/4 Cup Dates Syrup
3 Tbsp Mango
2 Green chillies, chopped

Method :

Heat oil in a pan and add green chillies followed by Mango ginger and Mango.

Saute it for a minute and remove from the flame.

Cool and grind into a smooth paste by adding the dates syrup.

Transfer it to a bowl and serve.


Serving Options :

Serve with Bajji, chaats, chips and any fritters. 


Cluster Beans & Tomato Chutney / Chutney Recipe - 82 / #100chutneys


Here comes another interesting and healthy chutney using cluster beans and tomato. The cluster beans and tomato are sautéed and cooked along with the green chillies and mint leaves. Then, the sautéed ingredients are ground into a fine paste and pairs perfectly with Rice or Dosa. Adjust the quantity of chilli according to taste bud or family's preferences.

Ingredients :

1 Tbsp Oil
1/2 Cup Cluster beans, Finely chopped 
2 Tomatoes, chopped 
2 - 3 Green chillies
1/4 Cup Mint leaves
Salt

Method :

Heat oil in a pan and add green chillies.

Saute and add the chopped cluster beans followed by tomatoes and fresh mint leaves.

Add little water and cook well.

Cool the cooked ingredients and grind into a fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Rice or Dosa. 


Ponnanganni Keerai & Mango Chutney / Chutney Recipe - 81 / #100chutneys


Ponnanganni keerai which is also called Dwarf copper leaf in English is a nutrition rich green which have loads of medicinal value. It cures eye related problems and the high calcium content in these leaves gives strong bones and teeth. These leaves and mango combine with other ingredients to give a delicious chutney. This chutney pairs perfectly with hot plain rice. Adjust the quantity of green chilli according to taste bud.

Ingredients :

2 Tsp Oil
1 Cup Ponnanganni Keerai
1/4 Cup Coconut, grated
2 Green chillies, chopped
1/4 Cup Mango, finely chopped
5 Garlic pods
Salt to taste

Method :

Heat oil in a pan and add garlic pods followed by green chillies, grated coconut and mango.

Saute and add the ponnanganni keerai.

Cook well, cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Rice or Dosa. 


Thuthuvalai & Tomato Chutney / Chutney Recipe - 80 / #100chutneys


Thuthuvalai / Thoothuvalai keerai which is also called climbing brinjal in English is a magical leaves which is used for treating cold or cough, cures asthma, cures diabetes etc. Using these leaves and tomato, prepared a delicious and healthy chutney to serve with Idly or Dosa. The addition of groundnuts enhances the taste of chutney. Adjust the quantity according to taste bud.

Ingredients :

2 Tsp Oil
1/2 Tsp Cumin seeds / Jeera
2 Tbsp Ground nuts
2 - 3 Green chillies
1/2 Cup Thuthuvalai
2 Tomatoes, chopped
Salt to taste


Method :

Heat oil in a pan and add cumin seeds followed by ground nuts and green chillies.

Fry and add the chopped tomatoes followed by thuthuvalai leaves.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Idly or Dosa. 


Avarampoo Chutney / Chutney Recipe - 79 / #100chutneys


Avamrampoo / Tanner's Cassia is a yellow colour flower and also a herb have many amazing medicinal benefits. It regulated blood sugar levels, the juice of the flower cures urinary tract problems etc. Apart from these, it is also used to improve face complexion. Herbal tea is commonly prepared using this flower and for today's chutney series, prepared a delicious chutney using 2 varieties of dal and mango. This chutney pairs perfectly with hot plain rice. Adjust the quantity of chilli according to taste bud.

Ingredients :

2 Tsp Oil 
1/4 Cup Avarampoo
1 Tbsp Urad dal 
1 Tbsp Chana dal 
2 Tbsp Raw Mango, Finely chopped 
2 Dr red chillies ( Adjust according to taste bud ) 
1 Onion, Finely chopped 
Salt to taste

Method :

Heat oil in a pan and add urad dal followed by chana dal and dry red chilies.

Fry and add the chopped onion followed by avarampoo and raw mango.

Saute until the onion turns light brown colour and remove from the flame.

Cool and grind into a fine paste by adding salt and water.

Transfer it to bowl and serve.


Serving Options :

Serve with hot plain rice.


Green gram & Spring Onion Chutney / Chutney Recipe - 78 / #100chutneys


This chutney is prepared using green gram and spring onion. Both the bulb of spring onion and leaves are used in this recipe. Green gram is nothing but Pacha payiru in Tamil. This healthy chutney goes well with plain rice or dosa. Adjust the quantity of chilli according to taste bud.

Ingredients :

2 Tsp Oil 
2 Tbsp Green gram 
1/4 Cup Spring Onion bulb, finely chopped 
1/4 Cup Spring onion leaves, finely chopped 
2 Green chillies, chopped ( Adjust according to taste bud ) 
1 Tbsp Coconut, grated 
Small piece of ginger 
Small piece of Tamarind 
Salt to taste 

Method :

Heat oil in a pan and add green gram.

Fry and add the remaining ingredients.

Saute it together for couple of minutes and remove from the flame.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Rice or Dosa. 


Vazhakai & Dal Chutney / Chutney Recipe - 77 / #100chutneys


Happy Sunday to all my readers. Sharing an interesting and healthy chutney using Raw banana / Vazhakai and 4 varieties of dal. This chutney goes well with plain hot rice. Adjust the quantity of chilli according to taste bud. 

Ingredients :

1 Tbsp Oil 
1/2 Cup Raw Banana / Vazhakai, Finely chopped 
1 Tbsp Urad dal 
1 Tbsp Horse gram / Kollu 
1 Tbsp Chana dal 
1 Tbsp Masoor dal 
2 - 3 Dry red chillies ( Adjust according to taste bud ) 
1 Tsp Tamarind extract 
Salt to taste 

Method :

Heat oil in a pan and add all the dal varieties. 

Fry and add dry red chillies followed by the chopped raw banana and tamarind extract. 

Cook, cool and grind into a fine paste by adding salt and water. 

Transfer it to a bowl and serve.


Serving Options :

Serve with hot plain rice. 

Bottle Gourd & Green Pepper Chutney / Chutney Recipe - 76 / #100chutneys


Today's chutney recipe is prepared using a Bottle gourd and fresh Green pepper corns. Green pepper corns are called Kurumilagu in Tamil and it is nothing but an un-ripened form of Black pepper. It is milder than the black ones and also have a refreshing flavour. This is commonly used for preparing pickles and it is good for digestion. Using this amazing ingredient, prepared a delicious chutney to serve with Idly or Dosa. Adjust the quantity of green pepper corns according to the taste bud.

Ingredients :

2 Tsp Oil
1 Tbsp Urad dal
1 1/2 Tbsp Green pepper corns, fresh
1/4 Cup Bottle gourd / Lauki, finely chopped
2 Tomatoes, finely chopped
2 - 3 Garlic pods
Few Mint leaves
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
1 Dry red chilli
A sprig of Curry leaf

Method :

Heat oil in a pan and add urad dal.

Fry and add green pepper corns followed by garlic pods, lauki, tomatoes and mint leaves.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli and curry leaf.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa.


Cabbage & Tender Tamarind Leaves Chutney / Chutney Recipe - 75 / #100chutneys


Here comes another interesting chutney using Tender Tamarind leaves. The chopped cabbage are sautéed along with a tender tamarind leaves and other ingredients are further made into a fine paste to gives a tangy and tasty chutney. This chutney goes well with Rice, Idly or Dosa. Adjust the quantity of chilli according to taste bud.

Ingredients :

2 Tsp Oil
1 Cup Cabbage, finely chopped
1/2 Cup Tender tamarind leaves
2 - 3 Green chillies, chopped
2 Tbsp Coconut, grated
Salt to taste

Method :

Heat oil in a pan and add the chopped cabbage followed by green chilies, grated coconut and tender tamarind leaves.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Rice, Idly or Dosa. 

Guava & Coconut Chutney / Chutney Recipe - 74 / #100chutneys


If you are looking for a delicious twist to the regular coconut chutney, then here it is ! The addition of guava gives a mild sweet and refreshing taste to the chutney and pairs perfectly with Idly or Dosa. This is a brilliant way to include fruit in our regular cooking if you have picky eater at home. Adjust the quantity of chilli according to family's preferences.

Ingredients :

1 Tsp Oil
1 Tbsp Chana dal
1/2 Cup Guava, finely chopped
2 - 3 Green chillies, chopped
1/4 Cup Coconut, grated
Few Coriander leaves
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
A sprig of Curry leaves

Method :

Heat oil in a pan and add chana dal.

Fry and add the chopped green chillies followed by the grated coconut and coriander leaves.

Saute it for a minute and cool it.

Grind into a fine paste along with the chopped guava, salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by curry leaves.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Curd rice or Dosa. 


Raw Banana Peel & Tomato Chutney / Chutney Recipe - 73 / #100chutneys


This delicious chutney is prepared using the peel of Raw Banana and Tomato along with chana dal, coconut and red chilli. This chutney goes perfectly with Plain rice, Idly or Dosa. Adjust the quantity of red chilli according to taste bud or family's preferences.

Ingredients :

2 Tsp Oil
1 1/2 Tbsp Chana dal
1 Big Raw Banana Peel, chopped
2 Tomatoes, Finely chopped
2 - 3 Dry red chillies
2 Tbsp Coconut, grated
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
1 Dry red chilli
A sprig of curry leaf

Method :

Heat oil in a pan and add chana dal.

Fry and add the dry red chillies followed by raw banana peel, tomatoes and the grated coconut.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli and curry leaf.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Rice, Idly or Dosa.


Brinjal & Capsicum Chutney / Chutney Recipe - 72 / #100chutneys


Brinjal & Capsicum chutney is a healthy and tasty chutney which goes well with Idly or Dosa. The veggies are sautéed along with the other ingredients and ground into a fine paste is further enhanced with the tadka. Adjust the quantity of chilli according to taste bud.

Ingredients :

2 Tsp Oil
1/2 Tsp Cumin seeds / Jeera
1 Cup Brinjal, finely chopped
1 Big Capsicum, finely chopped
1 Tbsp Coconut, grated
2 - 3 Dry red chillies
Small piece of Tamarind
Salt to taste

For Tadka :

1 Tsp Oil
1/2 tsp Mustard seeds
1/2 Tsp Urad dal
1 Dry red chilli
A sprig of curry leaf
A pinch of Hing powder

Method :

Heat oil in a pan and add cumin seeds followed by dry red chillies.

Add the chopped brinjal along with the chopped capsicum, grated coconut and tamarind.

Saute and cook well.

Cool the ingredients and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli, a sprig of curry leaf and a pinch of hing powder.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa.


Onion & Mango Chutney / Chutney Recipe - 71 / #100chutneys


Onion & Mango Chutney is an easy and tasty chutney which can be prepared with a very minimal ingredients. All the ingredients are sautéed and ground into a fine paste is further enhanced with a tadka pairs perfectly with Idly or Dosa. Adjust the quantity of green chilli according to taste bud.


Ingredients :

2 Tsp Oil 
1 Cup Onion, finely chopped 
1/4 Cup Raw Mango, Finely chopped 
2 - 3 Green chillies ( According to taste bud ) 
Few Coriander leaves 
Salt to taste 

For Thalimpu :

1 Tsp Oil 
1/2 Tsp Mustard seeds 
1/2 Tsp Urad dal
1 Tbsp Green chillies, sliced or chopped 
1 Sprig Curry leaf
A pinch of Hing powder 

Method :

Heat oil in a pan and add the finely chopped onions followed by green chillies, mango and coriander leaves.

Saute it together for 3 - 4 minutes and remove from the flame.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by green chilly, curry leaf and hing powder.

Fry and add tadka to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa. 


Ash Gourd & Horsegram Chutney / Chutney recipe - 70 / #100chutneys


Ash gourd and Horse gram is a healthy and tasty chutney which goes with hot plain rice, Rasam rice or Curd rice. Adjust the quantity of red chilli according to taste bud or family's preferences.

Ingredients :

2 Tsp Oil 
2 Tbsp Horsegram / Kollu 
1/4 Cup Onion, finely chopped 
1/2 Cup Ash gourd, finely chopped 
Small piece of Ginger 
2 - 3 Dry red chillies 
Salt to taste 

Method :

Heat oil in a pan and add fry horse gram.

Add the chopped onions followed by dry red chillies and ginger.

Saute well and add the chopped ash gourd.

Cook, cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Idly or Dosa.