BAJRA KHICHDI

Bajra Khichdi is a popular aromatic and delicious dish. You can try making this amazing Bajra Khichdi in your kitchen. This recipe requires few minutes for preparation and 30 minutes to cook. . Bajra Khichdi is enjoyed by everyone and can be served on special occasions. The flavours of the Bajra Khichdi would satiate your taste buds. 

Ingredients to make Bajra Khichdi

• 1/2 cup pearl millet
• 1/4 cup split green gram
• salt to taste
• 1/4 tsp turmeric powder
• 2 tbsp ghee
• 1/2 tsp cumin seeds
• asafoetida a pinch                                                                   

How to make Bajra Khichdi

1. Clean bajra and soak overnight or at least for 6-7 hours and drain.
2. Clean and soak moong dal for 30 minutes and drain.
3. Combine bajra and moong dal in a pressure cooker, add 2 cups of water and salt, mix well and pressure cook for 4 whistles.
4. Open the lid, once the steam is released.
5. In a frying pan, heat ghee, add cumin seeds, when the seeds start to splutter add asafoetida and turmeric powder.
6. Add this ghee/tadka to the cooked khichdi mix well and cook for 2-3 minutes on medium flame.
7. Serve hot with a dollop of ghee and powdered jaggery:)

BATHUA RAITA

Bathua Raita is one dish which makes its accompaniments tastier. With the right mix of flavours, Bathua Raita has always been everyone's favourite.  The Bathua Raita recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Bathua Raita is few minutes and the time taken for cooking is 15 minutes. This is recipe of Bathua Raita is perfect to serve 4 people. Bathua Raita is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Bathua Raita. 

Ingredients to make Bathua Raita

2 tsp cumin Seed Powder                                                         
• 1 1/2 cup curd whisked
• 1 1/2 cup Bathua Leaves chopped (stems removed)
• 1/2 tsp Chaat masala
• 1/4 tsp Black pepper 
• 1/4 tsp Red Chili Powder
• coriander leaves for garnishing
• salt to taste

How to make Bathua Raita

1. Wash the leaves properly.
   
2. Boil the leaves or steam in microwave/ steamer for 4 mins.
3. Mash the leaves with light hand. Don't make a paste. It should be of leafy texture.
4. Whisk the curd and add bathua leaves and all the spices.
5. Garnish with roasted cumin powder and coriander leaves.
6. Serve chilled with rice or pulao.

MASALA MATAR

About Masale Wale Mata

 In the Winter season when fresh and sweet bushels of Green Peas flood the markets, they are bought by the Kilo and the ladies of the house sit down in the afternoon after having lunch and after having finished their daily chores. They then gossip about news of their friends, relatives and the whole world as they shell the Peas, eating the sweet and green pearls at the same time. By evening they would be having a huge pan of fresh peas just waiting to be cooked to a tender deliciousness in the multiple recipes they make! These lovely spiced peas can be had any time of the day!

Masale Wale Matar , a deliciously finger licking recipe to treat your family and friends. This recipe of Masale Wale Matar by Amrita Iyer will definitely help you in its preparation. The Masale Wale Matar can be prepared within 5 minutes. The time taken for cooking Masale Wale Matar is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 5 people. The recipe details out how to make Masale Wale Matar step by step. The detailed explanation makes Masale Wale Matar so simple and easy that even beginners can try it out. The recipe for Masale Wale Matar can be tweaked in a lot of ways to make it more interesting. 

Ingredients to make Masale Wale Matar

• 2 cups fresh/frozen green peas
• 2 tbsp pure ghee
• 1 tbsp oil
• 1 1/2 Tsp salt
• 1/2 tsp asafoetida (heeng)
• 1 tsp red chilli powder
• 2 tsp coriander Powder (dhaniya)
• 1 tsp garam masala powder
• 1 tsp Amchur (dry mango powder)
• 2 tsp cumin seeds (jeera)
• 1 large Green chilli – minced/1 tsp Green chilli paste
• 2 tsp chopped ginger/1 tsp ginger paste
• 1 tbsp coriander leaves – finely chopped

How to make Masale Wale Matar

1. Heat ghee and oil in a pan on medium heat and add the cumin seeds. When they start turning brown, add the asafoetida and stir well.
2. Add the minced green chilli and ginger (or the pastes if using) and fry for 1 minute till the rawness disappears. Now add the peas and salt and mix well to amalgamate.
3. Turn the heat to lowest and let the peas cook for approximately 7 – 10 minutes till cooked.
4. Now add the masala – red chilli powder, coriander powder, garam masala, half the coriander leaves and Amchur and mix again. Cover and cook for 3 – 4 minutes till the masala is nicely mixed with the peas.
5. Let it cool for sometime and garnish with the rest of the Coriander leaves.
6. Serve warm as and when you like!