MORAIYA NI KHICHDI

               MORAIYA NI KHICHDI

                                                             (Serves 4)

Moraiyo is also known by different names in different part of India.

It is also known as samo, bhagar and varai/vari tandul. In English it is known as Jungle Rice

Moraiya Ni Khichdi can be consumed during fasting. It is served with Rajgara Kadhi, Rajgara shira and Rajgara bhakhri.

NOTE:

AVOID ADDING INGREDIENTS THAT IS RISTRICTED TO CONSUME AS PER YOUR FASTING RULES.

INGREDIENTS:

·      ½ cup Moraiyo

·      2/3 cup OR 1 small to medium size Potatoes, peeled and diced

·      1 ½ T Oil OR Ghee OR take half of each

·      2 Whole Dry Red Chilies

·      7-8 Black Peppercorn/Whole Black Mari

·      3 Clove

·      1 Cinnamon Stick

·      1 Bay Leaf, cut in 2 pieces

·      1 tsp. Cumin Seeds

·      7-8 Curry Leaves

·      3 Green Chilies or as per taste, chopped

·      Pinch Homemade Asafoetida (OPTIONAL FOR FASTING: Some store bought Asafoetida contains wheat Flour)

·      ¼ cup Peanuts, roasted, shelled and coarsely pounded in mortar and pestle

·      1 ½ cup Water for firm khichdi or as needed for desire khichdi thickness (ADD MORE WATER IF YOU PREFER PORRIDGE STYLE KHICHDI. PERSONALLY I PREFER KHICHDI WITH LESS WATER)

·      ¼ cup Yogurt, whisked

·      ½ to ¾ tsp. Sendha Namak/Rock Salt or as per taste

·      1 tsp. Sugar

·      Pinch Turmeric Powder (OPTIONAL) I did not add.

·      ½ tsp. Kashmiri Red Chili Powder or as per taste (OPTIONAL) I did not add.

·      1-2 T Coriander Leaves, chopped

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YOU WILL ALSO NEED:

·      Lemon Wedge to squeeze on finished khichdi

·      Dollop of Ghee to enhance flavor and taste of khichdi

LET’S COOK:

Wash Moraiyo in water couple of time. Add 1-cup water and keep it aside until time to add. Moraiya does not require pre soaking.

Whisk yogurt and keep aside.

Heat oil in pressure cooker on medium heat.

Once oil is hot add whole dry red chilies, peppercorn, cloves, cinnamon stick and bay leaves.

Add cumin seeds and let them sizzle for few seconds.

Add curry leaves, chopped green chilies and asafoetida and let curry leaves sizzle for few seconds.

Add crushed peanuts and stir-fry for 1 to 2 minutes.

Add Moraiyo along with water, whisked yogurt, salt, sugar, turmeric powder and Kashmiri red chili powder and mix to combine well.

Close lid with whistle on top and cook on medium heat for 2 whistles only.

Switch off the heat.

Allow pressure to go down and keep it close for another 5-7 minutes.

Open pressure cooker and transfer khichdi in serving bowl.

Sprinkle some lemon juice and dollop of ghee on top for extra flavor.

Garnish with chopped coriander leaves.

Serve with rajgara kadhi and rajgara bhakhri and rajgara shira to complete whole fasting dinner meal.

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ROASTED SAVORY PHOOL MAKHANA

            ROASTED SAVORY PHOOL
                        MAKHANA

                                                       (Yield: 2 cups)

NOTE:

SKIP INGREDIENTS THAT IS RISTRICTED TO CONSUME AS PER YOUR FASTING RULES AND REGULATIONS.

Phool Makhana is a popped lotus seed/Fox Nut. Roasted Savory Phool Makhana is made by slow roasting for 10-15 minutes in oil then spice mixture sprinkled on top to give sweet and tangy savory taste. It can also be used during fasting.

It is starchy seeds in nature so it is also use as gravy thickener. It is rich in fibers as well as minerals. So it is very healthy to eat.

INGREDIENTS:

·      2 cups Phool Makhana (Popped Lotus Seeds) (Foxnuts)

·      1 ½ T Oil + ½ T Oil

·      Spice Mixture

½ tsp. Kashmiri Red Chili Powder or as per taste

¼ tsp. Black Salt (NOTE: Some people consume black salt during fasting and some don’t so add Sendha Salt/Fasting Salt instead)

¼ tsp. Aamchur Powder

1/8 tsp. Black Pepper Powder

½ tsp. Powder Sugar

·      NO ADDITIONAL SALT

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LET’S ROAST:

In a small container mix all spices and keep it ready to sprinkle on roasted phool makhana. Keep aside.

Heat 1 ½ -tablespoons of oil in a heavy bottom non-stick pan on medium low heat.

Once oil is hot add phool makhana and roast for 10 minutes with continuous stirring. (Depending on size of the phool makhana, it may take between 10 to 15 minutes to make them crunchy)

Transfer in a plate. Allow cooling. Bite one phool makhana to check crunchiness. (Roast more if needed)

Heat ½ tablespoon oil in a same pan.

Once oil is hot add cool phool makhana and give a quick stir to coat phool makhana with oil.

Switch off the heat and with fingers sprinkle spice powder evenly, tossing phool makhana once in a while for even spice coating.

Allow Roasted Phool Makhana to cool completely.

Transfer in an airtight container.

Enjoy…

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PUNJABI STYLE GOBI MUTTER

                 PUNJABI STYLE GOBI MUTTER

                                                           (Serves 2-3)

This is a Punjabi style Gobi Mutter, made with onion, tomato and flavored with garlic, ginger and exotic Indian spices and later boiled Gobi and Mutter added and simmered in the gravy. It tastes delicious with Paratha/Naan/Roti and Basmati Rice.

INGREDIENTS:

·      2 cups Bite size florets of Gobi (Cauliflower), boiled

·      Water enough to boil cauliflower florets in it

·      ½ tsp. salt to add in water to boil cauliflower florets

·      ½ cup Peas, fresh / frozen (I used frozen Peas), boiled

·      1 medium size Roma Tomato, blanched, peeled and pureed

·      3 T Oil

·      ½ tsp. Cumin Seeds

·      1 cup Onion, finely chopped

·      1 -2 Green Chilies or as per taste, chopped

·      1 tsp. Ginger paste

·      1 tsp. Garlic, minced, press through garlic press

·      1 tsp. Turmeric Powder

·      ¾ tsp. Kashmiri Red Chili Powder or as per taste

·      ¾ tsp. Curry Powder (Must have ingredient)

·      ¼ cup 1 cm long thin pieces of Red Bell Pepper

·      Salt as per taste

·      ½ tsp. Sugar or as per taste

·      ½ tsp. Coriander Powder

·      ¼ tsp. Cumin Powder

·      1/3 tsp. Garam Masala

·      1 Pinch Freshly Ground Cardamom Powder

·      1-2 tsp. Kasoori Methi (Dry Fenugreek Leaves)

·      1 T Coriander Leaves, chopped

·      ¾ cup Water or as needed to make gravy (I use leftover water from boiling cauliflower florets, peas and tomato)

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LET’S COOK:

Cut bite size cauliflower florets.

Place cauliflower florets in pan and pour water slightly above cauliflower florets to cover them.

Add ½ teaspoon salt and boil on medium high heat until cauliflower florets are cooked. Keep slight toughness in cauliflower florets.

Fish out florets with Chinese strainer from hot water and keep aside.

Add peas in same hot water and boil for 3 minutes and switch off the heat and cover the pan and let peas sit for 7 minutes. Drain peas and keep aside.

In same hot water add tomato and bring water to a boil or until tomato skin tears. Remove tomato and peel skin and discard and allow tomato to cool. Save water to dilute curry as it contains good flavor of vegetables. Once tomato cool, blend to make smooth puree. Keep aside.

SAVE WATER AFTER BOILING VEGETABLES.

(USE BOILED WATER AS A VEGETABLE STOCK TO DILUTE CURRY.

I USE ¾ CUP STOCK WATER FROM IT TO DILUTE THE CURRY)

Heat oil in a pan on medium heat.

Once oil is hot add cumin seeds and allow seeds to sizzle for few seconds.

Add chopped onion and green chilies and stir-fry for 3-4 minutes or until onions turn soft and translucent.

Add ginger and garlic paste and stir-fry for few seconds.

Add turmeric powder, Kashmiri red chili powder, curry powder and mix well.

Add red bell pepper and cook for 2-3 minutes.

Add tomato puree and cook for 2-3 minutes.

Add boiled cauliflower florets, boiled peas, salt, sugar, coriander powder, and cumin powder and add stock water (I used ¾ cup stock water) as needed and cook for 4-5 minutes.

Add garam masala, cardamom powder, Kasoori methi and corianders leaves and cook for 30 seconds to 1 minute only.

Switch off the flame.

Serve hot Gobi Mutter Curry with Roti or Maida Paratha or Naan, Tadka Dal and Jeera Rice.

Enjoy…

TIP FOR THICK GRAVY:  I did not add.

Dissolve 1-teaspoon of all-purpose flour in 3-4 tablespoons of water and add at same time you add tomato puree to thicken up curry.

THIS TIP WORKS FOR ALL THE DISHES:

DO NOT COOK LONG AFTER ADDING KASOORI METHI, AS IT WILL MAKE DISH BITTER. AT HIGH HEAT VOLATILE OIL FROM CARDAMOM WILL EVAPORATE AND SO LOOSE FRAGRANCE OF CARDAMOM)

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PENNE WITH ROASTED RED BELL PEPPER SAUCE

     PENNE WITH ROASTED RED BELL

                   PEPPER SAUCE

                                                               (Serves 1)

Charred flavor of roasted red bell pepper gives unique taste to this pasta. Sauce made with roasted red bell pepper, onion and garlic and seasoned with Italian herbs.

INGREDIENTS:

·      ¾ cup Penne Pasta, uncooked

·      1-2 tsp. Olive Oil

·      Water for boiling pasta

·      Salt to add in water (Pasta cooked in salted water gives batter taste to the dish)

·      1 Big Dark Red Bell Pepper

·      1 ½ T Butter

·      ¼ cup Onion, finely chopped

·      1 tsp. or 1 Big Garlic Clove, minces, press through garlic press

·      Salt as per taste

·      ¼ tsp. Red Chili Flakes (OPTIONAL)

·      2 T Parmesan Cheese (OPTIONAL)

·      ¼ tsp. Paprika

·      ¼ tsp. Black Pepper Powder as per taste

·      Pinch Italian Herbs from McCormick Italian Herb Grinder

·      ¼ to ½ cup Pasta Water or as needed for desire sauce consistency

·      Parmesan Cheese to sprinkle on top (OPTIONAL)

·      Mint Leaves for garnishing

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LET’S ROAST RED BELL PEPPER AND COOK PASTA:

Measure ¾ cup uncooked penne pasta and boil as per package direction.

Drain pasta and add 1-2 tsp. Olive Oil and mix well. Keep aside.

Wash and dry red bell pepper and roast on open flame until dark blisters appears all over the bell pepper.

Place roasted red bell pepper in glass bowl and cover the bowl air tight with saran wrap/cling wrap and let pepper sweat for 7-10 minutes for easy peeling of skin.

Scrap off dark blistered skin from pepper and chop roasted red bell pepper into few big pieces and remove ribs and seeds from it.

Allow cooling pepper then blending into a smooth puree.

Heat butter in pan on medium heat.

Add chopped onions, sprinkle some salt and stir-fry onions until light brown in color.

Add chopped garlic and stir-fry for 2-3 minutes or until garlic is well roasted.

Add roasted red bell pepper puree and stir-fry for 1-2 minutes.

Add pasta water as needed and cook bell pepper puree on medium heat for 3-4 minutes or until sauce reaches desire thickness.

Season sauce with salt, paprika, black pepper powder and Italian herbs and cook for 1 minute.

Add boiled pasta and combine with sauce and cook for 30 to 45 seconds.

Transfer in a serving bowl; add Parmesan cheese on top if you are adding.

Garnish with mint leaves.

Serve Pasta with Garlic Bread.

Enjoy…

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