Kichi bhajji

Kichi bhajji  is one of our authentic dish prepared during Sankranti/Pongal.  We accompany this with Bhakri, or dhapaatya.   This healthy finger-licking gravy is an composition of spinach, veggies, and all sorts of dry pulses like chana, double beans, soya, green peas etc.

 I still remember in my childhood days, where my granny used to prepare it in large vessel and she used to store it for about ten days without even  refrigerating it.  And the best part of kichi bhajji is that the taste gets better day by day, after everytime it is heated.  Though i made it in large quantity for this pongal, bhajji got over by the end of third day.. such is its excellance.... I wish I had prepared more and had it now  .... :(  :(

Preparation time mostly takes an hour, and back at home, I chopped  all vegetables previous day,  to make my tomorrow's work little easier.  Cooking time would be some three to four hours.  

Ingredients required

Pressure cooking part one (Combine spinach with imli, green chilly  and pressure cook for one whistle, keep aside)

• 2 bunches of palak spinach, cleaned and finely chopped 
• 2 bunches of amaranthas leaves/molai keera, cleaned and finely chopped
• 2 bunches of small methi leaves, cleaned and finely chopped
• 2-3 slit green chillies
• one cup of water
• 4 tsp of thick tamarind extract

Pressure cooking part two (Combine chopped vegetables with 11/2 cup of water and pressure cook for one whistle, keep aside)

• 100 gm of cauliflower
• 100 gm of carrot
• 100 gm of beans
• 100 gm of raddish
• 100 gm of potato
• 100 gm of capsicum
• 50 gm of cabbage

Vegetable taka tak

What is taka tak??  Taka tak is the name derived from the Lahorean dish 'mutton taka tak'  This entire dish was made from large tawas and using metal spatulas, which on cooking made the sound familiar to 'taka tak' and hence the name.  Here i substituted Mutton mince with vegetable mince(pressure cooked set of vegetables and mashed to form mince-like structure) and regular spices and dish came out quite well... So friends,,, are u ready for a taka-tak?? ;)  ;)

Ingredients required

• 4 tsp finely chopped onions
• 1/2 cup green peas
• 1 green chilly, finely chopped
• 2 tsp of mint leaves, finely chopped
• 1/2 cup of finely chopped, deskinned tomatos (Boil tomatos in hot water for five minutes and remove skin)
• 1 tsp ginger-garlic paste
• 1 tsp salt
• 1 cup of mixed vegetables like potato, carrot, beans, cauliflower etc
• 1 tsp garam masala
• 1 tsp chilly powder
• 1 tsp dhanya powder
• 2 tsp hung yoghurt
• 1/2 tsp haldi/turmeric
• 1 tsp salt
• 2 tsp finely chopped coriander leaves
• 4-5 tsp of butter
• Few onion rings, to garnish

Method

In a large tawa, place onions, green peas, green chilly and mint leaves.  Cook for sometime.

Then add tomato pieces, ginger-garlic paste and salt

After ten minutes on simmer flame, add pressure cooked vegetable mince and using two metal spoons crush them to integrate with pre-added ingredients.. so there goes takaaaaaaatak

Furthur add remaining spices like garam masala, chilly powder, yoghurt, dhanya powder and coriander leaves.  

Finally add butter and close lid... cook on a simmer flame

Garnish with onion rings and serve hot with paranthas/roti

Spicy and creamy too!!!

Khichdi – Healthy Lunch Box Idea for Kids

Khichdi is one of the most comforting and nourishing one-pot meals for kids and elders alike. This wholesome combination of rice, dal, and vegetables was recommended by many of my friends and neighbours for my daughter Varsha ever since she turned one year old.

To make it even more nutritious, I added fresh methi leaves. Traditional khichdi is usually prepared with garam masalas and spices similar to biryani style, but this version is completely mild and non-spicy, making it perfect for kids and even elderly people.

There is nothing more comforting than a warm bowl of khichdi during rainy evenings.

Ingredients

• 1 tsp jeera or saunf
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp ginger-garlic paste
• Few mint leaves
• 1 cup mixed vegetables
  • Carrot
  • Beans
  • Cauliflower
  • Potato
  • Methi leaves
• 1/2 cup rice
• 1/4 cup dal
• 1 1/2 cups water

Mild Spice Mix

• 1/2 tsp salt
• Pinch of turmeric powder
• 1 tsp jeera powder
• 1/2 tsp dhaniya powder

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Method

Step 1 – Tempering

Heat oil in a pressure cooker or pan. Add jeera seeds and allow them to crackle.

Step 2 – Sauté

Add mint leaves, chopped onion, ginger-garlic paste, and tomato. Sauté until soft.

Step 3 – Add Vegetables

Add all the chopped vegetables along with the mild spice mix. Cook for a few minutes.

Step 4 – Rice & Dal

Add water and the soaked rice-dal mixture.

Mix everything well.

Step 5 – Pressure Cook

Pressure cook for 3 whistles until soft and mushy.

Serve warm with curd, ghee, or papad.

Tips

• For babies and toddlers, mash the khichdi slightly before serving.
• Spice lovers can add green chilli or garam masala for a spicy version.
• Adding ghee enhances both flavour and nutrition.