Monsoon flavours

Ingredients:

• Mutton liver: 2 kg
• Pepper whole: 50 gm
• Turmeric powder: 10 gm
• Coriander seeds: 100 gm
• Coconut milk: 300 ml    
• Fennel seeds:10 gm
• Ginger garlic slices: 20 gmn
• Coconut oil: 50 ml
• Onion slices: 250 gm
• Lemon juice: 5 ml
• Red chilli whole: 10 gm
• Shallots: 50 gm
• Curry leaves: 10 gm
• Coconut oil: 50 ml
• Fried tomato cubes: 50 gm
• Salt: 30 gm

Method:

Make a fine paste of pepper whole, coriander seeds, fennel seedsn
Heat a pan, add sliced shallots and cook until it’s golden brown
Add the ground masala paste, turmeric powder and cook till the oil separates
Add the mutton liver and cook until the liver is soft
Add salt and crushed pepper to taste
Top the roast with fried curry leaves, shallots, and red chilli whole in coconut oil
Finish the roast gravy with fresh coconut milk and lemon juice.

Uluva kanji

Ingredients:

• Raw rice: 100 gm
• Fenugreek seeds: 15 gm
• Water: 600 ml
• Cumin seeds: 5 gmn
• Shallots: 20 gm
• Grated coconut: 50 gm
• Salt: 5 gm
• Ghee: 5 gm

Method:

Soak the uluva (fenugreek) in water overnight.
Wash and soak raw rice (pachari) in water for half an hour.
Add rice, water and uluva to a pressure cooker.
Pressure cook for 10 minutes until done on medium heat.
Allow to cool.
Open the lid and gently mash cooked rice and uluva with the base of a ladle.
Grind coconut, shallots and cumin seeds to a smooth paste.
Add the grated coconut paste into the cooked rice.
Mix well. Add salt and cook again for 3 minutes.
If kanji is too thick, add little more hot water. It should be of pouring consistency.

Khichidi is a healthy dish that gives us the option to use various ingredients according to one’s taste. It is normally prepared with rice, lentils and spices. I substituted rice for broken wheat because this is something that everyone can have and good for diabetic people too. Anyone with restrictions on consumption of rice can enjoy this khichdi.

Broken wheat is easily available in stores. It is rich in fibre content, iron, magnesium,Vitamin B and Vitamin E and is a very heart healthy grain. When cooked with vegetables, it provides the required nutrients to the body.

Black chickpea (kala chana) is an excellent source of protein, fibre, carbohydrates, vitamins and minerals. Broken wheat and chickpea have a high content of fibre which is beneficial for health. Ghee adds a rich aroma and flavour to the dish and is a healthy fat essential for body and mind. There are many possibilities, add whatever vegetables and seasoning you desire.

Broken wheat & black chickpea khichdi

Ingredients

• Broken wheat: 1/1/2 cup
• Black chickpea: 1/2 cup
• Ginger (crushed): A small piece
• Carrots: 2 cut into small cubes
• Tomatoes chopped: 1 or 2
• Capsicum:1 thinly sliced  
• Beans: A few cut into long pieces
• Turmeric powder,
• Pepper powder
• Bay leaves: 2
• Cumin seeds: 1 tbsp  
• Ghee for seasoning: 2 tbsp

 Method:

Soak the chickpea for 6 hours.
Pressure cook it with a pinch of turmeric and bay leaf.
Wash the broken wheat, put it in a vessel. Add chopped vegetables, ginger, salt and pepper to taste. Pressure cook this for 2-3 whistles.
For seasoning pour ghee in a frying pan or wok.
Add jeera, when it crackles add the cooked wheat and chickpea.
Keep on low flame.
Mix all the ingredients well.
Add water if required.
The consistency should be mushy.
Simmer for a few minutes.
It is a wholesome one pot nutritious dish relished by all.

DT26