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 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.

Monday Chit Chat With a HomeChef - Prem Kumar

There is a saying that the way to a man's heart is through his stomach, but when a man can cook delicious food I think the family must be really lucky :) I am really proud and happy to introduce my today's guest PREM KUMAR who is a big foodie and also who love to cook for his family & friends.  I am sure that by reading his chit chat everyone can understand the passion he has on food. Not only cooking, he also shares his other passion which also seem to be really interesting. I got to know this person through a foodie group and really amazed with his culinary skills. I always admire the way he encourage and motivate other foodies through his comments.

Thank you so much Prem for being my today's special guest and it is my pleasure to have your chit chat on my space.. Now over to Prem !

Priya : Love to hear few words about you and your passion. Who is your greatest support ?

Prem : I'm working as a business analyst in Coimbatore. My passion is cooking, photography, pet lover, bike racing and travelling. My sister is my greatest support.

Priya : Your favourite chef, favourite cookery show and favourite cookbook.

Prem : My favourite chef is my grandma. I never missed Chef Dhamu sir's cookery show. I had never reared any cookbooks but I am following two food blogs @priya's menu and @cooking at Mayflower.

Priya : Can you share us about your first cooking experience and the recipe which you tried first ?

Prem : Sure. My first cooking experience is the most funniest one. In my school days, I tried to cook rice for the first time but it turned out into pongal.

Priya : Please share some kitchen tips or secrets of yours..

Prem : Use Greek yogurt instead of fresh cream to get a soft and smoother texture. If you forgot to soak chickpeas earlier, soak it for just 1 hour in boiling water and it will be ready to cook.

Priya : When your house filled with sudden guests... What would be your quick menu ?

Prem : My quick menu will contain Kesari, Bajji, Variety dosa's and a tomato gravy.

Priya :  What is your family's most favourite recipe which you cook ?

Prem : I always love to cook non-vegetarian foods. Most favourite among them are Chettinad mutton gravy, Country chicken pepper fry and Capsicum omelette.

Priya : What do you like in my blog and please share your suggestions to improve mine.

Prem : I am impressed with your innovation in each and every dish. For example, your on going 100 types of chutney varieties. Rather than suggesting I request you to come up with more and more innovative recipes.

                                  Pepper Chicken 


Chicken -1/2 kg
Onion -1
Oil-4 tablespoon 
Cinnamon -2
Clove -2
Cumin seeds-1 teaspoon 
Turmeric powder -1 teaspoon 
Chilli powder -1 tablespoon 
Garam masala -1/2 tablespoon 
Pepper -2 tablespoon 
Salt -as per your need 

⚪Clean the chicken. 

⚪Add little amount of salt and turmeric powder and mix well.

⚪Add sufficient amount of water to the marinated chicken and leave to boil till the chicken is half cooked.

⚪Heat a frying pan.add 4 tablespoons of oil.add 2 cinnamon and cloves,1 teaspoon cumin seeds,few curry leaves.

⚪Add 1 finely chopped onion and fry till it turns to golden brown.

⚪Add boiled chicken,1 tablespoon chilli powder, 1/2 tablespoon garam masala, 2 tablespoon pepper,salt as per your requirement and mix it well.

⚪Cook for few minutes and your pepper chicken is ready.

Note : Add pepper according to your taste 

Oh wow ! Thanks a lot Prem for your appreciation. I am overwhelmed. I will try for sure to post many more 100 series. I loved your chit chat and I hope the same from my readers too. Your pepper chicken sounds super delicious and tempting. Will try this soon. Thanks again for sharing your recipe with us. All the very best for your bright future and may all your dream comes true :)

Friends, Stay tuned till next Monday to meet another interesting Home chef who is also going to share a yummy dish with us. Have a great week ahead !

If you are interested to participate in my Chit Chat event, please do drop a mail at


Hong Kong Noodle Soup

This is my first time participating in an interesting event happening among food bloggers called Food Bloggers Recipe Swap. The concept of the group is that we have to recreate recipe from our co-blogger to whom we got paired with. This month I was paired with an amazing blogger as well as a trained Chef Mireille who blogs at I was truly amazed with the varieties of cuisine and recipe in her page. I have almost checked all her recipes from Recipe index and got into a confusion of which one to try. Even I had bookmarked few recipes to try them in the future. Such an amazing space and must visit page. While browsing her page for a recipe , my little one happened to see her delicious Hong Kong Noodles and got tempted as he love soupy noodles a lot. In addition, the word Hong Kong fascinated him as it was his first international trip. All the more reason for him to be back of me to prepare this Hong Kong Noodle Soup. As a mother, I fulfilled his cute request and he really enjoyed the soup. I have to Thank Chef Mireille for sharing such an easy and delicious soup. I made few changes by including my son's favourite veggie Mushroom and Tofu in the substitute of prawns. And the soup turned out very delicious with a quite simple process.

Click HERE to view the original version of Hong Kong Noodles from Chef Mireille's Page.

Ingredients :

3 Cups Water
1/2 Tbsp Soya Sauce
1 Tbsp Rice Wine
1 Tsp Sugar
Salt to taste
1/2 Tsp Sesame oil
1 Tsp White Pepper
1/4 Cup Scallions, finely chopped
1 Pack Plain Noodles
Tofu, chopped into cubes
Mushroom, sliced

Method :

Boil water in a large vessel and add soy sauce followed by white pepper, rice wine, sugar, salt, oil and scallions.

Once it starts boiling, add tofu and mushroom pieces in it.

Let it boil for 5 - 10 minutes or until the veggies get cooked.

Meanwhile, cook plain noodles in another pot of boiling water until it turns soft.

Once done, drain the noodles and keep aside.

To serve, take a portion of noodles in a bowl and add the hot soup along with Tofu and Mushroom.

Serve hot.

Serving Options :

Serve hot with Toast.