what's for dinner ?

with advay's exam looking back i try to cook something which he loves to eat specially for dinner and snacks
yesterday was the same after spending few hours going through history geography and english he asks me mummy what's for dinner and i am happy i had an answer for that
yesterday dinner was gobhi manchurian and dacha paratha
he loves to eat it though i was not happy because i felt cauliflower had to be more crispy

gobhi manchurian 

a bowl of khichdi

a bowl of khichdi

since past few days i have been having sensitivity in one of the tooth so this menu was planned this weekend and paired with dhania chutney and baingan bharta
for moong dal khichdi

moong dal khichdi

two cup rice
one cup moong dal
salt as per taste
turmeric half tsp
for tempering
ghee one tbsp
cumin seeds one tsp
onion chopped small one

you can cook this in pressure cooker too i cooked this in tefal spherical pot rice cooker on porridge mode the time stated was one hr thirty minutes but this was ready in 40 minutes
for tempering heat ghee in non stick pan add cumin seeds and pinch of asafoetida once it starts spluttering add chopped onion and keep frying till brown and crispy
once the khichdi is cooked do the tempering and serve warm with bharta and chutney

the kachodi which reminds me of train journey

yesterday i had to go for poetry reading so the dinner for family had to be special matar paneer was on my mind i paired it with ajwain kachodi and kheer.
today morning i had the same kachodi with chai and i was reminded of those summer days when we would travel with the same kachodi in mithai box wrapped in foil and smeared with home made pickle few days back my sister shared the memory of going for movie and carrying allo paratha with us which i don't remember

kachodi 

sometimes i feel i only remember those things which my brain wants to remember.
recipe of matar paneer blogged here
recipe of ajawian kachodi blogged here
recipe of kheer blogged here

urad kachodi - the kachodi which travels

when ever i would travel by train when i was in college my mother would give me urad kachodi and pickle this time when i was traveling to Singapore my mother packed for me the same which lasted two days for me this kachodi is that kachodi which travels which reminds me of that home which waits for me quietly which asks me through yes when i would  be back knowing i will be back soon ,,
if this post makes you nostalgic check for the recipe in the archives for urad kachodi time for me to wake up advay who is enjoying few  more days of summer of 2019
recipe name urad kachodi

urad kachodi 

pasta salad with cottage cheese

pasta salad

pasta salad

This is a simple recipe which doesn't need much ingredients i cooked this yesterday for my lunch boil pasta drain and keep aside in a mixing bowl add two tbsp of pomegranate 100 gm of cottage cheese few pistachio and tossing the drained pasta season with rock salt and chilli flakes.
this one is also good for after school meal for kids.

The regular rogan josh

we all have that regular curry which is cooked at home that curry which doesn't need anything special just the regular ingredients which you know will go perfectly with a bowl of steamed plain rice.
its been years since i have been buying goat meat from this particular shop in tekka market little india singapore yesterday because i was in that area i had to go to that shop and the dinner menu was planned

rogan josh with steamed rice 

Roganjosh

now i need not look for recipe in the books i know what to add how much to add
ingredient
400 gm goat meat
three onions chopped coarsely
ginger garlic paste two tbsp
salt as per taste
one tsp each of red chili powder turmeric powder coriander powder and garam masala
curd one cup
pinch of asafoetida
one tsp of cumin seeds

procedure

heat two tbsp oil in a wok
add cumin seeds and hing followed by onions
keep stirring till onions become brown
now add mutton pieces and ginger garlic paste
once the mutton pieces become brown add powdered masala
ginger garlic paste and salt
stir for two minutes add curd and half cup of water
and cook for twenty minutes
after twenty minutes transfer the content to pressure cooker
pressure cook for three to four whistles
garnish with chopped coriander leaves
serve warm with rice.