I take kichdi for lunch every day - and there's so many varieties of it, I haven't yet run out of combinations! If you can get your kids to eat this, you don't have to worry about them not getting enough nutrition anymore :)
Ingredients
The basic concept is this:
I usually have this with pickle or some chutney, so the kichdi by itself is bland - though you can always try out various kinds of seasoning to change that.
Procedure
The measurements in here should give you enough kichdi for 2 people, for a meal. So I just cook once in 2 days for my lunch box, I just vary the pickle/chutney to change the taste.
Heat a pressure cooker (the small one in which you cook directly) and add a little oil and add a seasoning of your choice. Jeera is a good option. Also Panch Phoren, described earlier in this blog.
Add a split green chilly and/or some crushed garlic, which is optional. Or add a chopped tomato and fry a bit. If you have the time, fry a chopped onion and then the green chilly and then the tomato. I normally do only the chilly and tomato.
Now add whatever chopped vegetables/green leafy vegetables you want. You can add sabbajgi (dill - those spiky needle-like leaves very high in iron), drumstick leaves/methi leaves/spinach. Just stir-fry for a few seconds.
Vegetables - carrot/potato/cauliflower are the most obvious, you could try others too.
Then add the washed rice - half a glass, or even a little less than that.
Dal - half glass. You can use Tuvar dal/Moong Dal/Soaked Green gram/any other soaked dal you like.
Or/and some frozen peas/corn, or soya chunks which you have already soaked in boiling water with salt, and drained and washed.
Half glass broken wheat
Add 3.5 glasses of water to this - this measurement leaves it just the correct consistency without making it dry or watery.
Add salt to the water and taste - add half a teaspoon and then adjust. It is very important to add the salt - this makes sure the kichdi does not get watery.
Put lid on cooker, and cook for 2 whistles.
Eat this with pickles/chutney/leftover sabji from previous night's dinner :)
Non-vegetarians can add some leftovers from their chicken/meat/prawn/fish dishes in the end, after the kichdi is cooked.
You can also crush some garlic and mix in the end - you get the full medicinal benefits of garlic if it is taken raw, so this will be almost raw, but slightly cooked because of the heat.
To make this more like a biriyani, you can use some ginger-garlic paste along with the seasoning, and add some cloves/cinnamon etc. Or of course, some ghee at the end.
Basically, the whole point is that you can mix and match, just make sure you have the basic concept in place :)
Ingredients
The basic concept is this:
- Half glass rice
- Half glass broken wheat (you get this in packets in grocery shops). Or millets - you get millets so easily these days.
- One dal/Soya Chunks/Frozen peas/Frozen corn (Soya is very good if you are feeling tired - it gives instant energy)
- One Vegetable
- And/or one Green Leafy Vegetable
I usually have this with pickle or some chutney, so the kichdi by itself is bland - though you can always try out various kinds of seasoning to change that.
Procedure
The measurements in here should give you enough kichdi for 2 people, for a meal. So I just cook once in 2 days for my lunch box, I just vary the pickle/chutney to change the taste.
Heat a pressure cooker (the small one in which you cook directly) and add a little oil and add a seasoning of your choice. Jeera is a good option. Also Panch Phoren, described earlier in this blog.
Add a split green chilly and/or some crushed garlic, which is optional. Or add a chopped tomato and fry a bit. If you have the time, fry a chopped onion and then the green chilly and then the tomato. I normally do only the chilly and tomato.
Now add whatever chopped vegetables/green leafy vegetables you want. You can add sabbajgi (dill - those spiky needle-like leaves very high in iron), drumstick leaves/methi leaves/spinach. Just stir-fry for a few seconds.
Vegetables - carrot/potato/cauliflower are the most obvious, you could try others too.
Then add the washed rice - half a glass, or even a little less than that.
Dal - half glass. You can use Tuvar dal/Moong Dal/Soaked Green gram/any other soaked dal you like.
Or/and some frozen peas/corn, or soya chunks which you have already soaked in boiling water with salt, and drained and washed.
Half glass broken wheat
Add 3.5 glasses of water to this - this measurement leaves it just the correct consistency without making it dry or watery.
Add salt to the water and taste - add half a teaspoon and then adjust. It is very important to add the salt - this makes sure the kichdi does not get watery.
Put lid on cooker, and cook for 2 whistles.
Eat this with pickles/chutney/leftover sabji from previous night's dinner :)
Non-vegetarians can add some leftovers from their chicken/meat/prawn/fish dishes in the end, after the kichdi is cooked.
You can also crush some garlic and mix in the end - you get the full medicinal benefits of garlic if it is taken raw, so this will be almost raw, but slightly cooked because of the heat.
To make this more like a biriyani, you can use some ginger-garlic paste along with the seasoning, and add some cloves/cinnamon etc. Or of course, some ghee at the end.
Basically, the whole point is that you can mix and match, just make sure you have the basic concept in place :)
No comments:
Post a Comment