Tomato Kaju Quick Khichdi

This recipe was concocted on one of those lazy Friday afternoons and since I had only myself to feed, I lazily looked into the fridge to see what ingredients I had and what I could come up with.. 
I hope you enjoy this recipe.. :)

Ingredients :


For the Tomato paste :
3 medium sized Tomatoes- chopped finely
1 medium sized onion - chopped finely
1 small cup of cashew nuts- halved 
1/4th tsp - turmeric powder
1/2 tsp - sugar
1/2 tsp-jeera powder
1 tsp - kitchen king masala
3 tbsp - cooking oil
1 tsp -Mustard seeds
pinch of pepper pwd
1tsp- jeera
a small pinch of chopped ginger
Salt to taste
a few curry leaves
1 tsp - Red chilli Pwd ( this can be adjusted according to your required spice lvl )


For the Rice :
1 cup Sona masoori rice
1/2 cup - moong dal.
1 slit green chilli
1 tsp salt
water to cook the rice and dal ( 1 cup sona masoori rice requires 3 1/2 cups of water) 


Method:


1. In a Kadhai, add the oil, when the oil is hot, add the mustard seeds, jeera and stir. 
    when the mustard seeds start popping, add the chopped onion, curry leaves ,ginger and a little pepper powder and stir it in.

2. In the meanwhile combine the rice and dal together ( wash , clean and drain both) add the salt, slit green chilli, water ( about 41/2 glasses) and pressure cook for 3 -4 whistles. Once done, take it off the gas and allow for it to rest for 5 - 10 , till the steam has settled and open the cooker and leave it aside without a lid, so that it is fluffy and not squashy.

3. When the onions are translucent and about to turn golden, add the kaju, fry it till its golder, add the tomatoes and the masala powders ( jeera, Kitchen king,red chilli, turmeric & sugar)

Stir well. 

4. Stir it well, to mix all the ingredients and close it for about 10-15 minutes, so that the  tomatoes cook well and are pulpy. you may add a little water ( 3-4 tsps) in case it gets dry.

5.  Once its cooked ( the mixture must look like a chutney), add the cooked rice and dal. 

6. Stir it in well, so that the rice gets mixed well with the tomato and kaju sauce.

 7. Garnish with chopped coriander and serve with plain curd and chips. 

Patta gobi Hari matar Tarkari ( Shredded Cabbage with green peas)

This recipe combines, cabbage and green peas in a glistening light tomato sauce - a dish that is rich in flavor, low calorie and very economical. 
Serves : 5-6
Preparation time : 45 mins - 1 hour. 



Ingredients :
1/4tsp - caraway seeds
1/2 tsp- coriander seeds
4-5 black peppercorns
3 whole cloves
1 tsp- cardamom seeds
4 tbsp - Ghee or unsalted butter
2 large tomatoes,peeled,seeded and chopped
1/2 tsp turmeric
1/4 tsp paprika
1 small cabbage - cored, trimmed and shredded
1 cup fresh peas
2 tbsp chopped fresh coriander or Dill
1tsp salt


Method :
1. Combine the caraway seeds,coriander seeds, peppercorns,cloves and cardamom seeds in a small kadai an dry roast it till you get an aroma. Allow it to cool , grind it and keep it aside. 
2. Heat the ghee or butter in a large heavy bottom vessel, over moderately high heat. When its hot, add tomatoes, half of the powdered spices, and the turmeric and paprika, and cook, stirring often, until the puree is reduced to a thick sauce.
3. Add cabbage and stir in till it glistens. Cover and reduce the heat to low for 15 mins. 
4. Add the fresh peas, stir and continue to cook for 15 - 30 mins,stirring once or twice to check the liquid. If the Dish becomes dry, add 2-3 tblspns ( 30 - 40 ml )  of water . If your using frozen peas, then add it only in the last 2- 3 mins, along with the fresh herbs,salt and remaining powdered spices. Toss to mix.

Herb Rice

This is definitely the yummiest, tastiest version I've ever ever cooked or eaten! And the best part is that it's so low cal and a very simple recipe too.

Ingredients:

1 cup Basmati, washed and soaked for an hour

1 medium onion, sliced

2 cloves of garlic, minced

few pieces of whole garam masala

1 cup pudina [mint] leaves, chopped

1/2 cup coriander leaves, chopped

1 green chilli, chopped [I omitted this, because I have a child at home and he can't handle spicy food of course]

Method:

1. In a wok, heat a tsp of oil with a tsp of butter. Saute the whole garam masalas.

2. Now saute the onions and garlic and optionally, chilli. In a separate wok, melt a small piece of butter and fry the rice well.

3. Add the fried rice to the onion-garlic mix and saute very well till it's all mixed. Add water to cover the rice. Now add salt and a couple of teaspoons of garam masala.

4. The important step : Sprinkle the mint+coriander leaves, and close the wok. Allow the rice to cook al dente.

Serve it with a spicy dal or maybe a cucumber raita, enjoy !! :)