Usually most of my meals are somewhere within the 10-30 minutes time limit. The simple reason being I usually don’t have more time!
I clean, peel, chop etc. the veggies on weekends.
Fresh Green chillies which are one of the most necessary ingredients in our cooking are destemmed, washed dried and ground to a paste along with a few drops of lime juice and refrigerated, so that it’s easy to use in our day-to-day cooking.
Garlic is peeled and ground to a paste- refrigerated
I also make a Greenchilli-garlic-coriander paste for one week and refrigerate it.
Any greens and coriander are cleaned, washed, dried and chopped and stored for the week.
Usually I have some bean sprout or the other in the fridge for the week to add them to a salad or some curry.
If any weekend I feel lazy doing this I have to resort to the local malls for chopped vegetables.I don’t know what I would do without my Fridge!
Kadhi – Khichdi – the name itself is so comforting. Apart from comforting the soul and the palate, it is a comforting meal to cook! Least amount of time giving best results for the palate. When you have no clue what to cook or you are short of time or when you miss your mom’s cooking ..Kadhi-Khichdi is the meal for you. Especially these wet monsoon nights, I can just drink the hot, spicy Kadhi like soup!
This simple comforting age old duo goes to Mallugirl’s Summer Express cooking event
Kadhi Khichdi recipe
For about 3 servings
Wash 1 cup rice and
½ cup green mung dal (with skin)
Finely Chop 1 onion
Heat oil in a pressure pan.
Add ½ tsp mustard seeds, let them crackle.
Add cumene seeds and ¼ tsp turmeric powder.
Add 2 tsp green chilli paste and 1 tsp garlic paste.
Add chopped onion and fry for few seconds.
Add 1 – 1 ½ cups chopped veggies like carrot, beans, cauliflower, mushrooms -anything you have in your fridge.Mix nicely and add the washed Rice-Dal.
Mix and add ~4-5 cups of water. Add salt and pressure cook for 1 whistle and 10 minutes after that.
10- 20 minutes
While the Khichdi is cooking add about 2 tbsp Besan (Gram flour) to 4 cups of buttermilk (from homemade curd or ready made curd- I like Amul). Mix nicely with your hands so that it does not form lumps. Add salt to this buttermilk-besan mix
Heat oil in a Kadai (wok).
Add ½ tsp mustard seeds, and ½ tsp cumene seeds once they crackle.
Add 2-3 tsp greenchilli- garlic-coriander paste.
Immediately add the buttermilk-besan mix and boil for 2-3 minutes.
Roast Papad of your choice and serve with hot Kadhi and Khichdi.
Kadhi – Khichdi for Mallugirl’s summer express cooking event
Other Quick Meals on My Foodcourt: