REGULAR LUNCH OF KHICHDI ON SATURDAY AND OCCASIONALY CHAWAL SAMBHAR , AND FEW HANDMADE RAKHIS

Khichdi is prepared every Saturdays at my mothers place with side dishes like alloo ka chokha,tamatar chutney,raitha,,so last Saturday lunch was khicdhi along with urad papad,karela bhaji and curd,i remember i never liked khichdi but with time i have changed a lotz,i was more choosy about the food,..but now i have started eating everything.,,i was quiet skeptical about certain things but now i have changed my views,,.i feel times play really important role in shaping one natures,i was not what i am now few yrs back,but now with time i feel i have matured a lotz,.and ya the added responsibilities of managing house,looking after advay have made me more independent,mature and responsible,,had read somewhere times teaches everything and its really true in my case,being eldest in my family i feel i should have been more mature then my two younger sis,..but few years back i was not,..now when i look back down the memory lane,.i feel how immature i was ,..and so insensible,..thank god i have changed,..:-)

coming back to the post ingredients required for khichdi

two cups rice

one cup arhar/toor/pigeon pea lentil

TURMERIC HALF TSP

SALT TO TASTE

PROCEDURE

IN A PRESSURE COOKER ADD RICE,DAL,SALT AND TURMERIC POWDER

ADD ENOUGH WATER ABOVE THE RICE LEVEL

AND PRESSURE COOK FOR FIVE WHISTLES.

for tempering

heat half tsp ghee in wok,add cumin seeds and red chili,

once hot pour over the khichdi,

serve hot with curd and karela bhaji.

FOR KARELA BHAJI

300gm bitter gourd chopped in circle shape

onion two chopped

fenugreek seeds half tsp

pinch of asafoetida

dried red chili 2 crushed

oil to cook

salt to taste

turmeric half tsp

red chili half tsp

amchur powder half tsp

procedure

heat one tsp of oil in wok

add fenugreek seeds,followed by asafoetida and red chillies

once they start spluttering add chopped onion and keep frying

once onions are done add chopped bitter gourd,red chilli,turmeric,amchur and salt

cover and cook on low flame'

keep checking and stirring .

enjoy hot with paratha or rice dal,we had with khichdi and curd,..

enjoyed the combo for a change..

Father loves dosa sambhar a lotz and every week he is after my mother to prepare dosa sambhar,.last November when i went Delhi to meet my parents,..while i was there regular meal was prepared everyday with frequent treats from my sis,...like Bengali sweets,chat from Bengali market,..Misti doi,..and all,,she knows my choice,..so whenever she was back from office she would be back with ea tries,..but when hubby was there with us for few days,..everyday was feast,..with so many varities,to choose,..my mother and aunt used to spend whole day in kitchen preparing various delicacies,..i regret i couldnt help them as i was busy managing advay as he was too small that time,..and coping with delhi winters,..which is quiet severe,..one such feast was of masala dosa,sambhar and chutney,,,i remember me and hubby had gone out for some work,..and u guys knw about delhi traffic,..by the time we were back it was four pm,..hungry and tired when we reached home,,,we saw dining table fully laded with crispy masala dosai,chutney and sambhar,.and so delicious,..i don remember how many i had,..my aunt had prepared,,..really yummy ones,..missing home again,..everyday at parents place is like holiday ,.isn't it....counting my days to meet them again ...:-)

back here in Singapore i prepared sambhar from the sambhar powder given by lakshmi,,prepare for the first time,,,had with plain rice and jeera alloo,for the sambhar reicpe i followed lakshmis recipe...taste was yum,thanks lakshmi for sharing..but sambhar didnt look like sambhar ,..learnt from my mistake,,,next time i prepare i goona make sure to add more water ,any other tip for sambhar making do post in the comment section ,

for jeera alloo

in a wok add half tsp of oil,add one tsp of cumin seeds,asafoetida a pinch,.once they start spluttering add two chopped potatoes followed by salt and red chilli powder,keep stirring,cover and cook,..

once done remove from flame and serve hot with rice dal or prantha.

PRITI AND PURVA ARE HOSTING FESTIVE FOOD EVENT THESE COLOURFUL RAKHI GO TO THEM,TO CHECK OUT MORE PICS AND HOW I MADE THESE RAKHIS PLEASE CLICK HERE

THE AUGUST MONTH THEME IS RAKHI THREAD OF LOVE ,NICE EVENT PRITI AND PURVA,HAPPY HOSTING..

KHICHDI

GOES TO EC WHO IS HOSTING

WYF COLOUR IN FOOD event FOR THE colour YELLOW INGREDIENT TURMERIC.

and SAMBHAR

GOES TO SWC KARNATAKA EVENT HOSTED BY SHEETAL and STARTED BY LAKSHMI .,

and ya i forgot my recipe of tiranga murgh has been selected for voting so frens if u like the recipe of tirnaga murgh do vote here.

just saw so i am back again my recipe of lauki kheer has been selected under best presented category for voting,..do vote here if u like the presentation

WILL BE BACK WITH MORE FRENS ,,,CEEYA HAPPY BLOGGING,..;-)