Sunday 29 July 2012

KHICHNI (SPLIT GREEN MUNG DAL RICE)

INGREDIENTS:

Rice 1Cup
Split Green Mung Dal a handful
Salt as per taste
Oil
Turmeric Powder
Few Cardamoms (Elaichi)

METHOD:
  • Soak Rice and Split Green Mung Dal together for 15 to 20 mins
  • Fill the vessel with water and let the water get boiled
  • Add soaked Rice and Split Green Mung Dal and mix
  • Add Salt, a pinch of Turmeric Powder and Cardamoms to it and mix well
  • Simmer the gas and let it cook for 15 mins
  • In between mix the rice with the ladle to check if the Green Mung dal is cooked well
  • Finally drain out the water from the Rice
Sprinkle some Ghee on top of the Rice and Khichni is ready to eat
Serve it with Methi Aloo (Fenugreek Leaves & Potato) Curry


                                      
                                                                KHICHNI
                                                       







METHI ALOO (FENUGREEK LEAVES & POTATO) CURRY

INGREDIENTS:

Methi Leaves
Potatoes
Tomatoes
Jeera (Cumin seeds)
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Oil

METHOD:
  • Wash Methi Leaves 3 to 4 times and chop finely and keep aside
  • Cut Potatoes into a medium size pieces
  • Chop finely tomatoes and keep aside
  • Take a Pressure Cooker and pour oil
  • As Oil gets heated add Jeera( Cumin Seeds) and Potatoes and mix well
  • Till Potatoes turn soft
  • Then add Methi Leaves and mix well
  • Add Tomatoes and mix well
  • Add Turmeric Powder, Red chillie Powder,Dhania Powder and Aamchur powder and Salt and mix all ingredients well
  • Add little water so that the potatoes cooks well
  • Close the Lid and Let 2 whistles come and simmer the gas for 10 mins
Methi Aloo Curry is ready and Serve it with Khichini and Chapathi

                          
                                             
                                                     METHI ALOO CURRY