Navigation Menu

Thursday, May 28, 2020

Tantalizing Food { Mix Veggies + Yellowish Khichdi + Stuffed Bullet Peppers }

My super favorite combo of food. Its summer time and all I look for something light and healthy with a zing of spice. Khichdi is always a great option when it comes to something soothing, Previously, I had also shared another recipe of khichdi made with the amalgamation of split moong beans and rice. The only difference between this particular dish is that it comprises of red lentils and rice that are not excessively cooked together on a slow heat. The rice granules are prepared closely like we make normal white rice. That’s it.

To pair up khichdi I always make the traditional Indian veg curry by throwing all the vegetables in one pot and allow it to cook, but make sure you don’t overcook the veggies so that its freshness and nutrient value remains intact. The flavors of the vegetable curry is kept subtle so that you can feel the taste of each vegetable. In order to add a little spark in the taste I have shallow fried stuffed green peppers as that’s the spice meter I personally enjoy in my food. Stuffing these peppers are easy and limited to avoid the feeling of heaviness in bites, it’s just a flavorsome mixture of grounded seasoning to make the meal worthy. If you enjoy hogging veggies, this will surely win your heart as its super satisfying, easy to understand recipe and so good for your health.

Tantalizing Food { Mix Veggies + Yellowish Khichdi + Stuffed Bullet Peppers }

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Serves: 2-3 persons

For Mix Veggies Curry:
1/2 cup cooking oil
1 cup fresh cauliflower
1/2 cup fresh green peas
1 small size carrot, peeled and chopped into circles
1 small capsicum, chopped, any shape
1 brinjal, chopped, any shape
3 large pulpy tomatoes, peeled and finely chopped
1 large onion, peeled and finely sliced
1/2 teaspoon turmeric powder
2 tablespoons red chili powder, as desired
1 tablespoon coriander powder
1 tablespoon cumin powder
1 teaspoon each ginger-garlic paste
Salt as per the taste
1 cup water

For Red lentils Khichdi:
2 tablespoons cooking oil
4-5 cloves
9 black pepper
2 big cinnamon sticks
1 cup rice, washed 3-4 times and soaked 1 hour in advance and then drain all the water
1/2 cup red lentil/masoor dal, washed properly and soaked 3 hours in advance and then drain away the water
1 small onion, peeled and finely chopped
1 teaspoon turmeric powder
Salt as per the taste

For green bullet chile peppers:
2 tablespoons cooking oil
4-5 green pepper, slit and unseed them if you want to minimize its heat
1 tablespoon salt
1 tablespoon coriander powder

For Vegetable Curry:
  • In a non stick pan, add 1/2 cup cooking oil and fry chopped onions. As soon as they turn pink in color add chopped juicy tomatoes and allow it to cook under medium flame until it forms a smooth paste.
  • Now add ginger and garlic paste 1 teaspoon each. Add all the dry spices like 1 teaspoon coriander powder, 1 teaspoon cumin powder and 2 tablespoons of red chili powder. Mix it all well.
  • When the oil separates from the tomato paste, add all the veggies except capsicum.
  • Mix well and add 1 cup of water and cook on a medium. As it forms a thick consistency and all veggies are cooked well add in capsicum and cook for another 10 minutes. Curry will be cooked in 30 minutes max.
For Masoor Dal Khichdi:
  • When the curry was left covered to simmer in medium flame. At that moment,  I had quickly cleared out the soaked water.
  • And in a hot pot, add cooking oil and whole spices like 5 cloves, 9 black pepper and 2 large cinnamon sticks, allow to sputter until you get that fragrantful aroma.
  • Later, add chopped onions and once they fry and become translucent add 1 teaspoon turmeric powder and soaked red lentils/masoor dal and mix well.
  • Add 1 cup water and cover the pot with lid, allow it to cook under medium heat until the lentils become soft and eatable.
  • Now, when the lentils are done, add the soaked rice and adjust the water. Put water an inch above the immersed rice like we cook normal white rice.
  • Adjust salt as per the taste. Turn off the flame and bingo! Our rice was prepared simultaneously when our curry was simmering.
For Stuffed Green Bullet Chile Peppers:
  • This doesn't take more than 5 minutes.
  • In a plate, mix 1 tablespoon coriander powder and 1 tablespoon salt.
  • With the help of a spoon add this powder in the slit green pepper.
  • If you don’t like the spice simply remove all the seeds from inside and then add the mixture. I prefer the remains of seeds for the spice punch.
  • Now in a non-stick pan, add 2 tablespoons of cooking oil and fry the peppers until they are stir fried.
  • Serve it hot with khichdi and veggies. Enjoy! 

No comments:

Post a Comment