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Tag Archives: one pot meal

Fried Khakra | chapati |leftover Indian bread

“I hate throwing left over food or excess one” and I know most of us would agree on that ( ha ha! yes mind voice :p ) as there are many who are not even able to have even one course of  meal a day.  Today’s recipe is something related to leftover. Not eating the leftover yet eating them without throwing it. That’s the trick. 😉

The main ingredient of this recipe is leftover Chapati. Chapati is a very famous Indian bread and is normally had with different types of vegetables/ curries. But in this recipe, the chapati itself is a one pot meal. To make fried khakra, normally chapati is sun-dried for two to three days until they are crisp and then broken into pieces. For detailed recipe please scroll down.

INGREDIENTS

3 Khakra

1 diced tomatoes

1/2 diced capsicum

1-2 green chilli chopped finely

1/2 onion chopped (optional though I did not add in this)

Few chopped coriander and mint

4-5 curry leaf

2-3 Tbsp oil

1/2 tsp mustard seed (rye)

1/2 tsp cumin (jeera)

1 Tbsp red chilli powder (adjust accordingly)

1 tsp turmeric powder

1 tsp dhaniya powder ( coriander powder)

2-3 cup of water

Salt as per taste

METHOD

fried Khakre

METHOD

Take the leftover chapati and dry them under the sun for 2 to 3 days until they become crisp. To make the chapati crisp quicker, you can also roast the chapati from both the sides on a pan using a cloth or tissue by pressing the chapati gently until it becomes crisp.

Once the chapati has cooled down, break them into pieces ( May be the size of chips/Nachos/Tortilla chips, if it is smaller than that, it ‘ll become very soggy and wouldn’t taste good.) and keep it aside. In a pan, heat the oil and then add mustard, once it starts to crackle add cumin followed by curry leaves,green chili and Onion (if your going to add ). Saute the onion for 2 to 3 mins then add capsicum. Once the capsicum have become soft/tender, add chopped tomatoes along with the rest of the spices ( Red chili powder, coriander powder,Turmeric powder and salt ) stir it till you see oil seperated from the side of the pan. Then add water and stir it properly. Once the water starts to boil add the broken pieces of chapati and mix well for another 2 to 3 mins and then close it with the lid for 5 mins, until the chapati pieces are soft and the water has evaporated.

Garnish with ghee( optional) , chopped coriander and mint leaves. Serve it hot.

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One Pot Sambhar

INGREDIENTS

2 Tbsp Ghee or oil

1/4 tsp asafoetida

1 Tsp mustard seed

3 Dry Red Chilli

5 to 6 Curry leaves

1/2 lemon Size Tamarind

1 onion chopped

1 cup Chopped Beans

2 Tomatoes chopped ( or made into Puree)

1 cup Toor Daal

3 Tbsp sambhar Powder

1 Tsp Red chilli Powder (If you like spicy otherwise Optional )

1 Tsp Turmeric powder

salt as per taste

Water as required

METHOD

Onepotsambhar

In a cooker add the oil/Ghee, Once the oil is hot add  Asafoetida then Mustard, Once it starts to crackle add Dry Red chili followed by Curry leaves then Tamarind ( Once tamarind  is soft), Onion ( saute for 2 mins), beans ( Saute for 3 to 4 mins), Toor daal  and then Finally Sambar Powder and Salt. Mix all together properly and then add water and close the cooker. Allow 4 to 5 Whistle to come and then turn off the gas, and allow the cooker to cool down. Now its ready to be had with Idli, Dosa, Pongal.

Daal Dhokli

Today we have come up with the recipe named  Daal Dhokli. This recipe is a traditional recipe of Rajasthan, Gujarat & Maharashtra. Anyone who comes from this state can easily relate to this recipe. This is a one pot meal and very easy for mommy’s also who have fussy kids who don’t like Moong Daal. I have one at my home who is really moody 😉  with this recipe protein intake would be there as well fiber.  This is made with different lentil in different states like in Rajasthan it’s made from Moong daal and in Gujarat from Toor daal. There is no extra effort required and very little of groceries. Serve the kids without tadka if they don’t like spicy its yummy even without tadka and specially very healthy.

All you need to do is just add dollop of Ghee and lemon juice. Also you can add raw chopped onion and coriander ( mint) along with Papad, Khichya. Some people just add very little sugar to it.. I haven’t tried it though…

INGREDIENTS

For Daal

3/4 cup  Mooṅg Daal ( split Chilka daal/ Green lentil ) washed

1 to 2 Tbsp Channa Daal (split Bengal gram) washed

Salt as per your taste(in cooker)

1/4 tsp Chilli powder (in cooker)

1/2 Tbsp turmeric ( in cooker)

1/4  Tbsp Cumin (optional)(in cooker)

For Dhokli

1 and 1/2 cup Wheat Flour

1  Tsp Salt (as per your taste)

1 Tbsp Red chili powder

1/2 Tsp Turmeric Powder

1/2 Tsp Cumin

1 Tbsp Oil/Ghee (Clarified Butter)

For Tempering

3-4 Tbsp Ghee (Clarified Butter)

Pinch Asafoetida (hing)

2-3 Laung (Clove)

1 Tej pata (Bay leaf)

1 to 2 Dry red chili

1 Tsp ginger grated or chopped

1 Tsp garlic paste (or grated)

1 to 2 green chili ( Chopped)

1 Tsp Cumin (jeera)

1/4 cup chopped Mint leaves

Red Chili powder (as per your taste)

1/2 tsp Garam masala ( optional)

1/2 Onion chopped (optional)

METHOD

Making of Daal Dhokli

Take all the ingredients mention under dhokli and mix them together and knead it into soft dough and let it rest  for 10 mins. In the mean while in a Cooker add  the washed daal (lentils) and then add about 2-3 cups of water and allow it to boil on  medium flame(adjust the water accordingly). Now take the dough and knead it once again and roll it out and cut them in diamond shape or square, how ever you like.. Once you cut take each piece and put it in the cooker when you see the water is boiling along with lentil ( Daal). Then add chilli powder ,turmeric powder and cumin. Once you have added all close the cooker and allow for atleast 4 to 5 whistles to come. Then bring it down from the gas (stove) and allow the pressure to go away and then open it. Just stir the daal dhokli.( If you feel its too thick add little water )

Daal Dhokli

Tempering

Now in a pan take Ghee. Once its hot add asafoetida, clove,bay leaf,dry red chili, ginger-garlic paste saute for 2 mins ( and if you are adding onion saute it along with ginger garlic) then add cumin, green chili, chili powder after a second just add 1 tsp of water so that red chili powder doesn’t get burnt and then add chopped mint leaf. Let it fry for 2 -3 second. Now add the tempering to the already prepared Daal Dhokli and boil it for 5 mins and then serve it hot with chopped onion , lemon juice and papad or Khichiya

Tips:

  • I personally recommend using of Ghee while tempering because it actually gives nice flavour…
  • If you think it would be spicy for kids you can always serve it without tempering but make sure to add little ghee and  before you serve 🙂
  • You can also replace the Mung Daal with Toor Daal ( Split Yellow Pigion peas)

KABULI

Why the name Kabuli?? while few might know and few might not… even I didn’t knew why this pulau had the name Kabuli.. until I actually decided to make and post this recipe.. 😉  this recipe was made on most of the daawat / Occasions back at home so I called my mom to ask why this name and she said this pulau has its name from Afghanistan.. there people make this on very special Occasions and is very famous and only a skilled chef can really balance the flavor of the dish. Though Kabuli Pulau has its own versions from different people with respect to people. This is our family version of making Kabuli… 🙂

INGREDIENTS

To Deep Fry

5-6 Bread Slices ( cut into medium size squares )

2-3 Onions ( cut them in circles )

3-4 Potatoes ( cut in rounds )

1/4  cup Oil

For making the masala to layer it 

3 cup Whisked Curd

1/4 cup chopped mint

3-4 green chilies (chopped )

1 Coriander Powder

1/2 Tbsp Chili Powder

1 Tsp Turmeric Powder

1 Tsp Garam Masala

3/4 cups Peas

3-4  Clove

Salt (as per your need)

1 inch  Cinnamon Stick ( Dalchini ) , You can also use Powder.

Vegetables and Bread that you have Deep Fried before

Rice to Cook

2 cup  Raw  Basmati ( Pulav)  Rice along with salt (as per your taste)

METHOD

To Make the Masala layer/ Gravy

 

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  • In a pan heat the oil and deep fry the potato, onion and Bread.. one after the other.. make sure to fry the bread at last..because bread tends to observe the oil.
  • In a bowl take the whisked curd and to it add Garam Masala, Turmeric Powder, Chili powder, coriander powder and Cinnamon ( In case you are using Powder ).
  • Now remove the excess oil from the Pan, leaving behind about 3 Tbsp of oil. Heat the oil if its not hot and then add Clove and Cinnamon ( In case you are using the stick ). After a minute add peas and stir it for another 2 mins. Now finally add the whisked curd mixture and mix it. Occasionally mixing it until oil leaves the gravy.
  • Once the oil leaves the mixture add the deep fried Potato, Onion and Breads and mix it well for about another one mins or so and remove it from the gas.

 

Now the mixture/ gravy to layer is ready.

Making the Plain rice

Wash the two cups of rice well and make normal plain rice.

TIME FOR LAYERING THE RICE AND GRAVY

Take a hot pack or any other serving Bowl in which your going to serve…

and first take a serving spoon of plain rice and make a layer at the bottom now take a serving spoon of gravy and make layer of it next again layer of plain rice followed by layer of gravy.. repeat the same until you have used all your rice and gravy. Now its all set to serve when the guest arrives.

When you serve make sure you start serving it from the corner so that the layer of plain rice and gravy doesn’t mix up.

NOTE:

The most important part of making Kabuli Pulau is to keep the rice from breaking.Using unprocessed, long grain white rice is key in having success with this dish.

 

 

Vadi |Wadi | Badi |Mangodi |sun dried lentil dumpling Pulao|Rice one pot meal

As for many this name, BADI/ MANGODI might be quite familiar and for others it might be like Greek and Latin 😉 So first let me tell you what it is…

Normally Badi are prepared from various lentils. Badi is prepared by soaking the lentil  in water for 6-8 hours and then draining off the water and  grinding it into a paste along with salt and chili powder for flavor (if necessary little water can be added ). Once it is grinded,  with the help of your hand (or  piping bag ) put the mixture on the plastic sheet or baking sheet into round shape or long thin rectangle shape and dried it under the sun for at least 2 days so that they are dried completely. It is then stored in air tight container so that it stays good for months and you can use it whenever you like. Mangodi is prepared in many states of India in different form like dahi badi curry, pulao, sukhe badi, dhana(coriander) badi, spring onion badi, aloo badi etc., Now days you can get it in market easily.

Here I have tried crushed badi peas rice(pulao) in pressure cooker (one pot meal). You can crush the badi either with rolling pin or mixer note that it shouldn’t become powdery, it must be coarse.

INGREDIENTS

1 1/2 cup soaked basmati rice (you can use any rice but basmati is better normally for pulav)

1/3 cup crushed badi

1/4 cup peas

3 1/4 cup water

1 pc Bay leaf torn

1-3 clove

pinch asafoetida (hing)

pinch citric acid

1 tbsp chilly powder

2-3 tbsp oil

1 tsp turmeric powder

1 tsp cumin (jeera)

1/2 tsp dry mint powder (sukha pudina powder) optional

salt as per taste

METHOD

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Drain water of soaked rice and then to it add peas, chilli powder, turmeric powder, cumin and salt. In a pressure cooker add oil, once the oil is hot medium the flame and add asafoetida, bay leaf, clove and then add crushed badi to it, keep stirring til badi turn into light golden colour Now lower the flame and add the soaked rice and peas along with other spices to it and mix it, after half a minute add water and sprinkle dried mint powder. close the lid (note after closing the lid flame must be on full high). Switch off the flame when you hear 1 whistle do not open immediately. open it after 10 to 15 minutes (when no steam remain). Stir it and serve it with hot with any kind of raita or pappadums or papad. I love eating this with left over chapati.

If you do not have badi you can skip badi and prepare it as peas rice (peas pulao) or you can also add potato & onion instead of badi. You can add soya nuggets instead of badi but see to the quantity of water, here i have added 3 1/4 cup of water ,you can add 3 cup if you are not adding badi. Badi takes water so I added 1/4 cup extra (just double the amount of rice is water). Hope you like this One Pot Meal.

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

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