Sneha's Recipe

Potato & Dal Khichdi - Pressure Cooker

In: Gluten free, Healthy, Khichdi

Khichdi, is a dish in made of rice, lentils and sometimes we add veggies whatever available at home. Most people think that khichdi as bland, tasteless and as food for babies or the sick. A well made khichdi is delicious, full of protiens, satisfying, nourishing, and most of all it's a complete one pot meal . Not much of pots and pan to wash. Make this in a pressure cooker, it cooks in a jiffy and yet tasty.

This is also perfect to make when you are tired or want to russel up something healthy and quick then this recipe is for you. My mother used to make this very often during monsoon, when it's a rainy day, no fish or meat at home and we relished this steaming hot.

Serves 2

Measurement - 250 Ml Cup
Ingredients
1 Cup Rice - you can use any rice, long or short grain rice
1/3 Cup Masoor dal - or of your choice
1 Veg Stocks cube
1 Large Potato - cubed
½ Teaspoon Turmeric powder
½ Teaspoon Garam masala powder
Himalayan Pink Salt to taste
1 Teaspoon Sugar
A Sprig Curry Leaves
1 Medium Onion - thinly sliced
2 Green chillies - slit
2 -3 Tablespoons Oil

2½ Cups Hot Water

Method

Wash the dal, rice and keep aside.

In a pressure cooker heat the oil and fry the potato cubes on high flame till the start to get brown.

Add the, curry leaves sliced onions & chillies

fry till the onions start to brown, add the soup cube and mix well

Add the dry powders, salt to taste (be careful soup cube contains salt), sugar, mix all well,

Add the rice & dal and fry for just a minutes taking care not break the rice.

Add 21/2 cups hot water cover with lid & pressure cook on medium high flame for 2 whistles. Switch off the flame and let the steam settle/slightly cool down.

Open the cooker and give it a light stir with fork.

Serve piping hot with pickle, papad & raita

Cucumber Tomato Raita

Ingredients

1 Cup Chilled Thick Yogurt - whisked

1 Cucumber - diced

1 Medium Tomato - diced

Himalayan Salt to taste

½ Teaspoon Sugar

A Dash of Pepper powder - optional

Method

Just mix all ingredients together and raita is ready. Serve garnished with mint leaves.

Enjoy with Potato & Dal Khichdi !!

Labels : Potato, Masoor Dal, Rice, Khichdi, One Pot Meal, Pressure Cooker, Raita, Salads, Multi Cooker Monday, Vegan , Gluten Free, Healthy, Main Course, Serves Two

Multicooker Monday August 2020:
Here are other recipes using Small Kitchen Appliances

Crockpot Lo Mein from Veggies First Then Dessert
Cheesy Chicken Chili - Instant Pot from Food Lust People Love
Instant Pot Minestrone Soup from Making Miracles
Potato & Dal Khichdi - Pressure Cooker from Sneha's Recipe
Slow Cooker Lechon Asado from Palatable Pastime
Toaster Oven Roasted Salted Almonds from Sid's Sea Palm Cooking
Zucchini Chips from A Day in the Life on the Farm

3 comments

Tri Color Biryani Rice

In: Biryani, Gluten free, Main course

This Tri Color Biryani Rice is perfect to celebrate occasions like our Republic Day and Independence Day.

This is a quick and easy rice with goes well with any gravy.

Measurment - 250 Ml Cup
Serves 2
Ingredients
1½ Cups Basmati Rice
5 Cloves
2 Green Cardamoms
1 Brown Cardamon
1 Stick Cinnamon
1 Star Anise
1 Teaspoon Shahi Jeera
2 Bay Leaves
1 Teaspoon Salt or to taste
¼ Cup Oil
¼ Cup Brown Onions
3 Cups Hot Water
A Pinch Orange Color - mixed in a tablespoon water
A Pinch Green Color - mixed in a tablespoon water
¼ Teaspoon Shahi Biryani Essence
¼ Teaspoon Kewra / Screw Pine Water

Method
Wash the rice and soak the rice for at least 15 minutes. After 15 minutes drain all the water. Keep aside.

In a large pot/kadai, heat oil, add the whole spices, when they start to sizzle add the brown onions, rice, salt and lightly mix it. Add hot water and lightly stir it with a spatula. Bring it to a rolling boil. Cover with a lid and let it cook for 10 - 15 minutesor till the rice is nearly done and the water nearly evaporates. Add the shahi biryani essence and kewra water, mix it well.

Now add the color on top it (do not stir the rice), leave it on dum for 5 minutes

Or till the rice is full done.

Tri Color Biryani Rice is ready

Serve garnished with brown onions

This goes well with any gravy of your choice.

Labels : Veg Rice, Biryani, Vegan, Gluten Free, Main Course

No comments

Vegetarian Oats Soup#SoupSwappers

In: Breakfast, Gluten free, Healthy

Oats is such a healthy ingredient and a great way to kick start the day. This is a easy and quick recipe. Best for morning breakfast or for a light dinner. This is soo..oo delicious and makes a healthy meal, it does not have any cream. It's the milk that gives the creamy texture to the soup.

As oats is rich in fiber, it will keep you full for a longer time and curbing the desire to eat more.
Serves 2
Ingredients
1/3 Cup Quaker Oats
1 Medium Carrot - chopped
1 Small Capsicum - chopped

1 Small Onion - chopped
3 Mushrooms - chopped
2 Cloves Garlic - minced
1½ Cup Milk
1½ Cup Water
2 Tablespoons Butter
A Dash Of Black pepper powder - optional
Salt to taste

Method

Heat a pan add butter, add onions and garlic . Saute till light brown, add chopped carrots and capsicum. Mix well. Saute till raw smell of carrot leaves, then and add oats and fry for a minute. Add water and let it boil till oats gets cooked, stirring continuously. When the oats are cooked, add milk and salt to taste, on a low flame let it simmer for 2 - 3 minutes stirring. Switch off the flame.

Serve hot

In my bowl I add a dash of freshly ground black pepper powder.

Labels: Oats, Soup, Soup Swappers, Vegetarian, Milk, Carrot, Capsicum, Healthy, Breakfast, Main Course, Gluten Free

Theme for August 2020 Soup Swappers is Soups With Oats - our host is Sneha

Vegetable Oats Soup by Making Miracles
Irish Leek and Oat Soup by Pandemonium Noshery
Savory Oat Congee by Culinary Adventures with Camilla
Sweet Potato, Bacon and Savoy Cabbage Soup by Karen's Kitchen Stories
Vegetarian Oats Soup by Sneha's Recipe

2 comments

Lemon Cherry Muffin#Improv

In: Cherry, Homemade, Lemon

I am getting addicted to making small servings, since this gives me a chance to try many different recipes and there are no leftovers. This Lemon Cherry Muffin loaded with Homemade Maraschino Cherries and baked in ramekins topped with a sweet cherry syrup glaze. You will love this muffin. This batter is enough to hold 2 ramekins.
Cup Measurement - 200 Ml
Serves 2
Ingredients
½ Cup All Purpose Flour
½ Teaspoon Baking powder
A Pinch Salt
½ An Lightly Beaten Egg
2 Tablespoons Butter - melted
¼ Teaspoon Vanilla Essence
4 Tablespoons Milk
1 Teaspoon Lemon Juice
¼ Cup Homemade Maraschino Cherries - chopped
For The Glaze
1 Tablespoon Heaped Icing Sugar
1 Teaspoon Heaped Cherry Syrup

Method

Preheat oven to , 190°C.

Grease two ramekins . Keep it aside.
In a small bowl, sieve together the flour, baking powder and salt. Set aside.
In a another bowl, with an hand whisk, mix together the melted butter and sugar. Add in the egg ( lightly whisk the egg and then add half of it), whisk until completely blended. Whisk in the vanilla, milk and lemon juice.
Stir the dry ingredients into the wet ingredients and gently mix until combined.
Gently fold in the chopped cherries.

Pour batter into prepared ramekins. Bake for 16 to 18 minutes or until top is golden and center is completely cooked when a toothpick inserted comes out clean.

Remove ramekin from the oven and place on a rack to cool.
Whisk together the icing sugar and cherry syrup.

Drizzle over the muffin, top it with a cherry.

Enjoy!!
Labels : Muffins, Cakes, Breakfast, Sweets & Desserts, Lemon, Lemon Glaze, Homemade, Cherry, Serves Two, Improv Cooking Challenge

Improv Cooking Challenge

August 2020 theme is Cherry and Lime

Vodka Cherry Limeade by Making Miracles
Filipino Crema de Fruta by Pandemonium Noshery
Makrut Lime-Kissed Clafoutis/ by Culinary Adventures with Camilla
Cherry Lime Bourbon Smash by Cookaholic Wife
Cherry Lime Rickey by A Day in the Life on the Farm
Lemon Cherry Muffin By Sneha’s Recipe

3 comments

Sama Chawal Ki Puri - Vrat Ki Puri

In: Breads, Breakfast, Chutney

Sama/Samo rice is a gluten free millet known by different names like, Moraiyo in Gujarati, Kuthiraivali in South, Bhagar/ Vari Che Tandul in Maharashtra and Barnyard millet in English. This millet mostly consumed during fasts. Today we are making scrumptious tasty puris.
Making these puris is quite easy, to make them perfectly first read my notes. Let's make these!!

Makes 10 - 12
Ingredients
¾ Cup Samo Rice
¼ Teaspoon Sendhav Namak
8 Black Peppercorns
1 Teaspoon Oil - 1 tsp
Oil - as required for frying

Method

Wash the sama rice thoroughly and soak them in water for at least 2 hours. Strain the rice in a colander to remove the excess water.

Grind this rice along with the peppercorns to very fine paste. I did not add any water while grinding it, but if needed, add a teaspoon or two of water for grinding.

Add this paste to a pan/kadai, add the salt and oil, mix well.

Place this on medium flame. Stirring constantly for about 2 minutes on until the mixture gets cooked and

comes thick in consistency.

There should not be any kind of moisture in the dough. Switch off the flame and allow it to cool down slightly.

When still warm , start to knead the dough until smooth and firm. Dough for making pooris is now ready.

Cling wrap the dough and leave it aside for 5 minutes.

In the meantime, heat enough oil in a wok/kadai for frying the puris.

Pinch small balls from the dough and cover the remaining so that it will not dry up.

Grease your hands with some oil and between two oil greased polythene sheets place the small ball of dough.

Roll out into thick poori by pressing it gently with your fingers.

Make thick puris.

Now very gently lift the puri from the polythene and place it into the hot oil for frying. Fry the pooris on high flame. Gently press the poori with a ladle so that it puffs up. Fry until poori turns golden brown in color.

Take out the fried ones on kitchen paper towel placed over a plate. Likewise, roll the rest of the puris.

Samo rice poori for fast is ready.

Enjoy this with Red Coconut Chuntey or with any of the below given sabzi recipes

My Notes
Make sure to grind the rice to a very fine paste.
Try using a non stick wok or pan for cooking the rice past to prevent it from sticking to the bottom.
Keep the pooris thick while rolling it out.

Red Coconut Chutney - Vrat/Vegan/Gluten Free