Khichadi

Ingredients

2 cups Rice (washed)

1/2 cup yellow moong dal (washed)

1" piece of cinamon

1tsp cumin seeds

1 black cardamom

2 cloves

1" piece of ginger grated

4-5 curry leaves

1tsp ghee

1/2 tsp turmeric, 1/2 tsp asafoetida

Coriander for garnish

Salt as per taste

Method

1. Heat ghee and add cumin seeds. When they crackle add cloves, cardamom, cinamon, curry leaves. Fry for a min.

2. Add grated ginger, again fry for a minute, then add turmeric and asafoetida.

3. Add the washed rice and dal and mix well. Add 4 cups water and salt as per taste.

4. Pressure cook until the rice is soft. When the pressure is down remove from cooker and mix all the ingredients well.

5. Serve hot garnished with coriander and ghee.

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Pangi

For the WBB- Express Breakfast event of toi

Ingredients

1 cup Fine rice flour
2 green chillies paste
1 tsp jeera
Salt to taste
1/2 cup curd
Water as required




Method

1. Mix all the ingredients together using enough water. Consistency of the batter should be a bit more liquid than the batter of dosa.
2. Heat a good non stick pan and pour one ladder on it and wait till the pangi is done on one side and then leave a little oil from the sides as we do for dosa.
3. Turn and cook it on the other side also.
4. Serve hot with ketchup, any chatni or just eat like that....

Variation

U can add ginger paste, garlic paste, finely chopped onion, finely chopped tomato if u like....
Wonderful breakfast in 10 minutes...










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Moong Dal Halwa

Ingredients

1 cup yellow moong dal
1cup milk warmed
1 1/4 cup sugar
1/2 tsp cardamom powder
a saffron strands
6 tbsp ghee
1/2 tsp Saffron food colour (optional)
Almond and pista pieces for garnishing.






Method

1. Soak the moong dal for 3-4 hours. Drain and grind it to a rough paste using very little water.
2. Melt ghee in a thick bottomed pan and then add the moong dal paste in it. Stir continuously on low flame till the dal turns golden brown in colour.
2. Meanwhile make the milk warm and keep a spoon full in aside. Soak the saffron strands in the milk kept aside.
3. When the dal turns golden brown add warm milk and 1 cup warm water in it and stir continuously till the moisture is absorbed.
4. Add sugar to it and keep stiring on slow flame or the sugar will caramalise. Keep stiring until ghee separates.
5. Add saffron strands milk, saffron colour (optional), cardamom powder and mix well.
6. Garnish with almond and pista pieces. Serve hot.


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