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Delicious and Nutritious Mix Moong Dal Khichdi is a traditional Indian dish that most of us have eaten since childhood.
This dish is not only tasty, but also healthy.
This khichdi contains a balanced mixture of pulses and rice, which provides essential proteins and carbohydrates to our body. It is made with different types of moong dal, which makes it even more nutritious.
1/2. cup green moong dal
1/4. cup yellow moong dal
1/4. cup washed moong dal
1. Cup Basmati Rice
1. Medium sized onion, finely chopped
1. Medium sized tomato, finely chopped
1-2. green chillies, finely chopped
1 tsp cumin
1 tsp turmeric powder
1/2. tsp red chilli powder
2-3. clove
2-3. bay leaves
1. Inch piece of ginger, grated Salt as per taste
2. Tablespoons ghee or oil (about 3-4 cups)
Washing and soaking pulses and rice:
First of all, wash green moong dal, yellow moong dal, washed moong dal and rice thoroughly. Keep it soaked for about 20-30 minutes. Due to this, pulses and rice get cooked quickly and the consistency of Khichdi is also better
Heat ghee or oil in a pressure cooker. Add cumin seeds and let it splutter. Next, add cloves, bay leaves and grated ginger and sauté for a few seconds.
Now, add chopped onion, green chilli and tomato. Fry the onion until it turns golden brown. After this add turmeric powder and red chili powder and mix the spices well.
Add soaked dal and rice in the tempering. Mix it well with the spices so that the spices mix well with the dal and rice.
Now, add water to the pressure cooker. The quantity of water should be such that the khichdi is neither too thick nor too thin. Then add salt as per taste.
Close the lid of the cooker and cook on medium flame for 3-4 whistles. When the pressure of the cooker is released, open the lid and mix the khichdi gently.
Add ghee to the prepared mixed moong dal khichdi and serve it hot. You can serve it with curd, pickle and papad.
Rich in nutrition: Moong dal contains protein, fiber and vitamins, which provide essential nutrients to the body. Rice provides energy, while pulses provide protein.
This khichdi is light and easy to digest, so it can be eaten even during illnesses.
Being low in calories and high in nutrition, Mix Moong Dal Khichdi also helps in weight loss.
This khichdi is gluten free, so even people with gluten intolerance can eat it.
conclusion:
Mix Moong Dal Khichdi is a complete meal which is a wonderful combination of taste, nutrition and health. As easy as it is to make, its taste is equally amazing. Whenever you feel like eating something light, nutritious and tasty, mixed moong dal khichdi can be a great option.
Ingredients:
For Litti:
Wheat flour (atta): 2 cups
Sattu (roasted gram flour): 1 cup
Ajwain (carom seeds): 1 tsp
Kalunji (nigella seeds): 1 tsp
Salt: To taste
Mustard oil: 3-4 tbsp
Green chilies: 2-3 (finely chopped)
Ginger: 1 inch piece (grated)
Garlic: 4-5 cloves (finely chopped)
Lemon juice: 1-2 tbsp
Pickle masala: 1 tbsp (optional)
Water: As needed
Ghee: For brushing the litti
For Chokha:
Eggplant (Baingan): 1 large
Tomatoes: 2 medium-sized
Potatoes: 2 medium-sized
Onion: 1 large (finely chopped)
Garlic: 4-5 cloves (finely chopped)
Green chilies: 2-3 (finely chopped)
Coriander leaves: A handful (finely chopped)
Mustard oil: 2-3 tbsp
Lemon juice: 1-2 tbsp
Salt: To taste
Step-by-Step Recipe:
1. Prepare the Dough for Litti:
Mixing the dough:
In a large bowl, add the wheat flour, a pinch of salt, and 1-2 tbsp of ghee. Mix well. Gradually add water and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Prepare the Stuffing:
Sattu stuffing:
In another bowl, mix sattu with finely chopped green chilies, grated ginger, chopped garlic, ajwain, kalunji, salt, lemon juice, mustard oil, and pickle masala (if using). Add a little water to bind the mixture. The stuffing should be moist but not watery.
3. Shaping the Litti:
Divide the dough:
Divide the dough into small lemon-sized balls.
Fill the litti:
Take each ball, flatten it with your fingers or a rolling pin, and create a small cup-like shape. Place 1-2 tablespoons of the sattu stuffing in the center. Carefully bring the edges together to seal the stuffing and shape it back into a round ball. Ensure the stuffing is fully enclosed.4.
Cooking the Litti:
Traditional method:
Traditionally, litti are cooked over a charcoal or wood fire. You can place the litti directly on the grill over the fire and roast them evenly on all sides until they develop a nice brown crust.
Oven method:
Preheat your oven to 200°C (400°F). Place the litti on a baking tray and bake for about 20-30 minutes or until golden brown, turning them occasionally to ensure even cooking.
Stove method:
If you don’t have an oven, you can cook litti of on a tawa (griddle) over low heat. Cover them with a lid and cook on all sides until they are golden and cooked through.
Brush with ghee:
Once cooked, brush the hot littis with ghee for added flavor.
5. Prepare the Chokha:
Roast the vegetables:
Roast the eggplant, tomatoes, and potatoes directly on the flame or in an oven until they are charred and soft. Once done, peel off the burnt skin.
Mash the vegetables: In a mixing bowl, mash the roasted eggplant, tomatoes, and potatoes together until smooth.
Season the chokha:
Add finely chopped onion, garlic, green chilies, coriander leaves, salt, mustard oil, and lemon juice to the mashed vegetables. Mix well to combine all the flavors.
6. Serve:
Serving:
Serve the hot littis with the spicy, tangy chokha on the side. Littis can also be dipped in melted ghee before eating for a richer taste.
Enjoy this delicious and authentic Bihari meal!
FAQs:
1. What is the difference between Litti and Bati?
2. Is Litti Chokha spicy?
3. Can I make Litti without an oven?
4. Is Litti Chokha gluten-free?
5. How long can I store Sattu?
6. Can Sattu help with weight loss?
7. What is the significance of Litti Chokha in Bihari culture?
.png "Green Chilli Thesa/ हरी मिर्च थेसा")
Green Chilli Thesa is a flavorful and spicy side dish popular in Maharashtra.
Ingredients:
10-12 Green Chilies (preferably the less spicy variety)
1 tablespoon Oil
1 teaspoon Mustard seeds (मोहरी)
1 teaspoon Cumin seeds (जिरे)
1/4 teaspoon Asafoetida (हिंग)
1/2 teaspoon Turmeric powder (हळद)
1/2 teaspoon Coriander powder (धने पावडर)
1 teaspoon Cumin powder (जिरे पावडर)Salt to taste
1 teaspoon Lemon juice
1 tablespoon Grated coconut (optional)
1 tablespoon Finely chopped coriander (कोथिंबीर)
Instructions:Step1:
Preparing the Green Chilies thesa
Wash and Dry:
Wash the green chilies thoroughly and pat them dry with a cloth.
Slit the Chilies:
Slit the green chilies lengthwise without cutting them into halves. If you prefer less heat, remove the seeds.
Step 2:
Cooking the ThesaHeat Oil: Heat the oil in a pan on medium flame.
Temper the Spices:
Add mustard seeds (मोहरी). Once they start to crackle, add cumin seeds (जिरे) and asafoetida (हिंग).
Add the Chilies:
Add the slit green chilies to the pan. Stir them well to coat with the oil and tempering.
Add Spices:
Sprinkle turmeric powder (हळद), coriander powder (धने पावडर), and cumin powder (जिरे पावडर) over the chilies. Stir everything together so that the spices are well coated.
Cook:
Sauté the chilies on low to medium flame, stirring occasionally, until they soften and slightly change color. This should take about 5-7 minutes.
Season:
Add salt to taste and mix well. Turn off the heat.Step 3: Final TouchesAdd Lemon Juice: Once off the heat, squeeze fresh lemon juice over the cooked chilies and mix well.
Garnish:
Garnish with grated coconut (optional) and finely chopped coriander (कोथिंबीर).
Serving:
Serve the green chilli thesa hot with chapati, bhakri, or as a side with rice.Enjoy your Marathi-style green chilli thesa!
#green chilli thecha #maharastrian style thecha
F&Q
FAQ for Green Chilli Thecha Recipes
1.What is Green Chilli Thecha?
2.What ingredients do I need for Green Chilli Thecha?
3.Can I adjust the spiciness of the Thecha?
4.How do I make Green Chilli Thecha?
5.Can I make Thecha without peanuts?
6.How should I store Green Chilli Thecha?
7.How should I store Green Chilli Thecha?
8.Is Thecha suitable for vegetarians and vegans?
9.Can I add other ingredients to Thecha?
10.What dishes pair well with Green Chilli Thecha?
Upma recipe for you
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A Recipes for making a delicious cheez burst pizza at home
Ingredients
- Pizza dough (store-bought or homemade)
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup cheddar cheese, shredded
- 1 cup cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 1/2 cup chopped bell peppers
- 1/2 cup sliced black olives
- 1/2 cup sliced mushrooms
- 1/2 cup sliced onions
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for brushing
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Instructions
1. Preheat your oven to the temperature specified on the pizza dough package or at 425°F (220°C) if using homemade dough.
2. Roll out the pizza dough on a lightly floured surface into your desired pizza size and thickness. Place it on a greased or parchment-lined baking sheet.
3. In a medium bowl, combine the mozzarella cheese, cheddar cheese, cream cheese, and Parmesan cheese. Mix well until evenly combined.
4. Spread the pizza sauce evenly over the pizza dough, leaving a small border around the edges.
5. Take about half of the cheese mixture and spread it over the sauce, leaving a little space near the edges for the crust to form.
6. Sprinkle the chopped bell peppers, black olives, mushrooms, and onions evenly over the cheese layer.
7. Sprinkle the dried oregano, dried basil, garlic powder, salt, and pepper over the toppings.
8. Take the remaining cheese mixture and drop spoonfuls of it over the toppings, concentrating it more towards the center of the pizza.
9. Fold the edges of the pizza dough over the cheese and toppings, creating a stuffed crust.
10. Brush the crust with olive oil to give it a golden brown color.
11. Place the pizza in the preheated oven and bake for about 15-20 minutes or until the crust is golden brown and the cheese is melted and bubbly.
12. Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Enjoy your homemade cheez burst pizza!
Note: Feel free to customize the toppings according to your preference. You can add cooked chicken, bacon, or any other ingredients you like.
Image credit:-https://www.wallpaperflare.com/cheese-pizza-filling-wallpaper-goyid
Urad Dal ke Pakode recipe
Urad Dal ke Pakode recipe
Fried Manchurian Balls with a twist
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Fried chicken nuggets recipe
Fried chicken nuggets recipe
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 2 eggs
- 1/4 cup milk
- 2 cups panko breadcrumbs
- Oil for frying
Instructions:
1. Preheat the oven to 200°F.
2. Cut the chicken breasts into bite-sized pieces.
3. In a shallow dish, mix together the flour, salt, paprika, garlic powder, onion powder, and black pepper.
4. In another shallow dish, whisk together the eggs and milk.
5. In a third shallow dish, place the panko breadcrumbs.
6. Coat each chicken piece in the flour mixture, then dip into the egg mixture, and finally coat in the panko breadcrumbs.
7. Heat oil in a large skillet over medium-high heat. Once hot, add the chicken nuggets to the skillet in batches and fry until golden brown, about 2-3 minutes per side.
8. Place the cooked chicken nuggets on a paper towel-lined plate to drain excess oil.
9. Keep the cooked nuggets warm in the preheated oven until ready to serve. Enjoy with your favorite dipping sauce!
.jpeg "Serve hot with raita or yogurt on the side. Enjoy your delicious Indian chicken biryani!")
Delicious and Nutritious Mix Moong Dal Khichdi is a traditional Indian dish that most of us have eaten since childhood.
This dish is not only tasty, but also healthy.
This khichdi contains a balanced mixture of pulses and rice, which provides essential proteins and carbohydrates to our body. It is made with different types of moong dal, which makes it even more nutritious.
1/2. cup green moong dal
1/4. cup yellow moong dal
1/4. cup washed moong dal
1. Cup Basmati Rice
1. Medium sized onion, finely chopped
1. Medium sized tomato, finely chopped
1-2. green chillies, finely chopped
1 tsp cumin
1 tsp turmeric powder
1/2. tsp red chilli powder
2-3. clove
2-3. bay leaves
1. Inch piece of ginger, grated Salt as per taste
2. Tablespoons ghee or oil (about 3-4 cups)
Washing and soaking pulses and rice:
First of all, wash green moong dal, yellow moong dal, washed moong dal and rice thoroughly. Keep it soaked for about 20-30 minutes. Due to this, pulses and rice get cooked quickly and the consistency of Khichdi is also better
Heat ghee or oil in a pressure cooker. Add cumin seeds and let it splutter. Next, add cloves, bay leaves and grated ginger and sauté for a few seconds.
Now, add chopped onion, green chilli and tomato. Fry the onion until it turns golden brown. After this add turmeric powder and red chili powder and mix the spices well.
Add soaked dal and rice in the tempering. Mix it well with the spices so that the spices mix well with the dal and rice.
Now, add water to the pressure cooker. The quantity of water should be such that the khichdi is neither too thick nor too thin. Then add salt as per taste.
Close the lid of the cooker and cook on medium flame for 3-4 whistles. When the pressure of the cooker is released, open the lid and mix the khichdi gently.
Add ghee to the prepared mixed moong dal khichdi and serve it hot. You can serve it with curd, pickle and papad.
Rich in nutrition: Moong dal contains protein, fiber and vitamins, which provide essential nutrients to the body. Rice provides energy, while pulses provide protein.
This khichdi is light and easy to digest, so it can be eaten even during illnesses.
Being low in calories and high in nutrition, Mix Moong Dal Khichdi also helps in weight loss.
This khichdi is gluten free, so even people with gluten intolerance can eat it.
conclusion:
Mix Moong Dal Khichdi is a complete meal which is a wonderful combination of taste, nutrition and health. As easy as it is to make, its taste is equally amazing. Whenever you feel like eating something light, nutritious and tasty, mixed moong dal khichdi can be a great option.
Ingredients:
For Litti:
Wheat flour (atta): 2 cups
Sattu (roasted gram flour): 1 cup
Ajwain (carom seeds): 1 tsp
Kalunji (nigella seeds): 1 tsp
Salt: To taste
Mustard oil: 3-4 tbsp
Green chilies: 2-3 (finely chopped)
Ginger: 1 inch piece (grated)
Garlic: 4-5 cloves (finely chopped)
Lemon juice: 1-2 tbsp
Pickle masala: 1 tbsp (optional)
Water: As needed
Ghee: For brushing the litti
For Chokha:
Eggplant (Baingan): 1 large
Tomatoes: 2 medium-sized
Potatoes: 2 medium-sized
Onion: 1 large (finely chopped)
Garlic: 4-5 cloves (finely chopped)
Green chilies: 2-3 (finely chopped)
Coriander leaves: A handful (finely chopped)
Mustard oil: 2-3 tbsp
Lemon juice: 1-2 tbsp
Salt: To taste
Step-by-Step Recipe:
1. Prepare the Dough for Litti:
Mixing the dough:
In a large bowl, add the wheat flour, a pinch of salt, and 1-2 tbsp of ghee. Mix well. Gradually add water and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Prepare the Stuffing:
Sattu stuffing:
In another bowl, mix sattu with finely chopped green chilies, grated ginger, chopped garlic, ajwain, kalunji, salt, lemon juice, mustard oil, and pickle masala (if using). Add a little water to bind the mixture. The stuffing should be moist but not watery.
3. Shaping the Litti:
Divide the dough:
Divide the dough into small lemon-sized balls.
Fill the litti:
Take each ball, flatten it with your fingers or a rolling pin, and create a small cup-like shape. Place 1-2 tablespoons of the sattu stuffing in the center. Carefully bring the edges together to seal the stuffing and shape it back into a round ball. Ensure the stuffing is fully enclosed.4.
Cooking the Litti:
Traditional method:
Traditionally, litti are cooked over a charcoal or wood fire. You can place the litti directly on the grill over the fire and roast them evenly on all sides until they develop a nice brown crust.
Oven method:
Preheat your oven to 200°C (400°F). Place the litti on a baking tray and bake for about 20-30 minutes or until golden brown, turning them occasionally to ensure even cooking.
Stove method:
If you don’t have an oven, you can cook litti of on a tawa (griddle) over low heat. Cover them with a lid and cook on all sides until they are golden and cooked through.
Brush with ghee:
Once cooked, brush the hot littis with ghee for added flavor.
5. Prepare the Chokha:
Roast the vegetables:
Roast the eggplant, tomatoes, and potatoes directly on the flame or in an oven until they are charred and soft. Once done, peel off the burnt skin.
Mash the vegetables: In a mixing bowl, mash the roasted eggplant, tomatoes, and potatoes together until smooth.
Season the chokha:
Add finely chopped onion, garlic, green chilies, coriander leaves, salt, mustard oil, and lemon juice to the mashed vegetables. Mix well to combine all the flavors.
6. Serve:
Serving:
Serve the hot littis with the spicy, tangy chokha on the side. Littis can also be dipped in melted ghee before eating for a richer taste.
Enjoy this delicious and authentic Bihari meal!
FAQs:
1. What is the difference between Litti and Bati?
2. Is Litti Chokha spicy?
3. Can I make Litti without an oven?
4. Is Litti Chokha gluten-free?
5. How long can I store Sattu?
6. Can Sattu help with weight loss?
7. What is the significance of Litti Chokha in Bihari culture?
Green Chilli Thesa is a flavorful and spicy side dish popular in Maharashtra.
Ingredients:
10-12 Green Chilies (preferably the less spicy variety)
1 tablespoon Oil
1 teaspoon Mustard seeds (मोहरी)
1 teaspoon Cumin seeds (जिरे)
1/4 teaspoon Asafoetida (हिंग)
1/2 teaspoon Turmeric powder (हळद)
1/2 teaspoon Coriander powder (धने पावडर)
1 teaspoon Cumin powder (जिरे पावडर)Salt to taste
1 teaspoon Lemon juice
1 tablespoon Grated coconut (optional)
1 tablespoon Finely chopped coriander (कोथिंबीर)
Instructions:Step1:
Preparing the Green Chilies thesa
Wash and Dry:
Wash the green chilies thoroughly and pat them dry with a cloth.
Slit the Chilies:
Slit the green chilies lengthwise without cutting them into halves. If you prefer less heat, remove the seeds.
Step 2:
Cooking the ThesaHeat Oil: Heat the oil in a pan on medium flame.
Temper the Spices:
Add mustard seeds (मोहरी). Once they start to crackle, add cumin seeds (जिरे) and asafoetida (हिंग).
Add the Chilies:
Add the slit green chilies to the pan. Stir them well to coat with the oil and tempering.
Add Spices:
Sprinkle turmeric powder (हळद), coriander powder (धने पावडर), and cumin powder (जिरे पावडर) over the chilies. Stir everything together so that the spices are well coated.
Cook:
Sauté the chilies on low to medium flame, stirring occasionally, until they soften and slightly change color. This should take about 5-7 minutes.
Season:
Add salt to taste and mix well. Turn off the heat.Step 3: Final TouchesAdd Lemon Juice: Once off the heat, squeeze fresh lemon juice over the cooked chilies and mix well.
Garnish:
Garnish with grated coconut (optional) and finely chopped coriander (कोथिंबीर).
Serving:
Serve the green chilli thesa hot with chapati, bhakri, or as a side with rice.Enjoy your Marathi-style green chilli thesa!
#green chilli thecha #maharastrian style thecha
F&Q
FAQ for Green Chilli Thecha Recipes
1.What is Green Chilli Thecha?
2.What ingredients do I need for Green Chilli Thecha?
3.Can I adjust the spiciness of the Thecha?
4.How do I make Green Chilli Thecha?
5.Can I make Thecha without peanuts?
6.How should I store Green Chilli Thecha?
7.How should I store Green Chilli Thecha?
8.Is Thecha suitable for vegetarians and vegans?
9.Can I add other ingredients to Thecha?
10.What dishes pair well with Green Chilli Thecha?
Upma recipe for you
A Recipes for making a delicious cheez burst pizza at home
Ingredients
- Pizza dough (store-bought or homemade)
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup cheddar cheese, shredded
- 1 cup cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 1/2 cup chopped bell peppers
- 1/2 cup sliced black olives
- 1/2 cup sliced mushrooms
- 1/2 cup sliced onions
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for brushing
Instructions
1. Preheat your oven to the temperature specified on the pizza dough package or at 425°F (220°C) if using homemade dough.
2. Roll out the pizza dough on a lightly floured surface into your desired pizza size and thickness. Place it on a greased or parchment-lined baking sheet.
3. In a medium bowl, combine the mozzarella cheese, cheddar cheese, cream cheese, and Parmesan cheese. Mix well until evenly combined.
4. Spread the pizza sauce evenly over the pizza dough, leaving a small border around the edges.
5. Take about half of the cheese mixture and spread it over the sauce, leaving a little space near the edges for the crust to form.
6. Sprinkle the chopped bell peppers, black olives, mushrooms, and onions evenly over the cheese layer.
7. Sprinkle the dried oregano, dried basil, garlic powder, salt, and pepper over the toppings.
8. Take the remaining cheese mixture and drop spoonfuls of it over the toppings, concentrating it more towards the center of the pizza.
9. Fold the edges of the pizza dough over the cheese and toppings, creating a stuffed crust.
10. Brush the crust with olive oil to give it a golden brown color.
11. Place the pizza in the preheated oven and bake for about 15-20 minutes or until the crust is golden brown and the cheese is melted and bubbly.
12. Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Enjoy your homemade cheez burst pizza!
Note: Feel free to customize the toppings according to your preference. You can add cooked chicken, bacon, or any other ingredients you like.
Image credit:-https://www.wallpaperflare.com/cheese-pizza-filling-wallpaper-goyid
Urad Dal ke Pakode recipe
Urad Dal ke Pakode recipe
Fried Manchurian Balls with a twist
Fried chicken nuggets recipe
Fried chicken nuggets recipe
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 2 eggs
- 1/4 cup milk
- 2 cups panko breadcrumbs
- Oil for frying
Instructions:
1. Preheat the oven to 200°F.
2. Cut the chicken breasts into bite-sized pieces.
3. In a shallow dish, mix together the flour, salt, paprika, garlic powder, onion powder, and black pepper.
4. In another shallow dish, whisk together the eggs and milk.
5. In a third shallow dish, place the panko breadcrumbs.
6. Coat each chicken piece in the flour mixture, then dip into the egg mixture, and finally coat in the panko breadcrumbs.
7. Heat oil in a large skillet over medium-high heat. Once hot, add the chicken nuggets to the skillet in batches and fry until golden brown, about 2-3 minutes per side.
8. Place the cooked chicken nuggets on a paper towel-lined plate to drain excess oil.
9. Keep the cooked nuggets warm in the preheated oven until ready to serve. Enjoy with your favorite dipping sauce!
Delicious and Nutritious Mix Moong Dal Khichdi is a traditional Indian dish that most of us have eaten since childhood.
This dish is not only tasty, but also healthy.
This khichdi contains a balanced mixture of pulses and rice, which provides essential proteins and carbohydrates to our body. It is made with different types of moong dal, which makes it even more nutritious.
1/2. cup green moong dal
1/4. cup yellow moong dal
1/4. cup washed moong dal
1. Cup Basmati Rice
1. Medium sized onion, finely chopped
1. Medium sized tomato, finely chopped
1-2. green chillies, finely chopped
1 tsp cumin
1 tsp turmeric powder
1/2. tsp red chilli powder
2-3. clove
2-3. bay leaves
1. Inch piece of ginger, grated Salt as per taste
2. Tablespoons ghee or oil (about 3-4 cups)
Washing and soaking pulses and rice:
First of all, wash green moong dal, yellow moong dal, washed moong dal and rice thoroughly. Keep it soaked for about 20-30 minutes. Due to this, pulses and rice get cooked quickly and the consistency of Khichdi is also better
Heat ghee or oil in a pressure cooker. Add cumin seeds and let it splutter. Next, add cloves, bay leaves and grated ginger and sauté for a few seconds.
Now, add chopped onion, green chilli and tomato. Fry the onion until it turns golden brown. After this add turmeric powder and red chili powder and mix the spices well.
Add soaked dal and rice in the tempering. Mix it well with the spices so that the spices mix well with the dal and rice.
Now, add water to the pressure cooker. The quantity of water should be such that the khichdi is neither too thick nor too thin. Then add salt as per taste.
Close the lid of the cooker and cook on medium flame for 3-4 whistles. When the pressure of the cooker is released, open the lid and mix the khichdi gently.
Add ghee to the prepared mixed moong dal khichdi and serve it hot. You can serve it with curd, pickle and papad.
Rich in nutrition: Moong dal contains protein, fiber and vitamins, which provide essential nutrients to the body. Rice provides energy, while pulses provide protein.
This khichdi is light and easy to digest, so it can be eaten even during illnesses.
Being low in calories and high in nutrition, Mix Moong Dal Khichdi also helps in weight loss.
This khichdi is gluten free, so even people with gluten intolerance can eat it.
conclusion:
Mix Moong Dal Khichdi is a complete meal which is a wonderful combination of taste, nutrition and health. As easy as it is to make, its taste is equally amazing. Whenever you feel like eating something light, nutritious and tasty, mixed moong dal khichdi can be a great option.
Ingredients:
For Litti:
Wheat flour (atta): 2 cups
Sattu (roasted gram flour): 1 cup
Ajwain (carom seeds): 1 tsp
Kalunji (nigella seeds): 1 tsp
Salt: To taste
Mustard oil: 3-4 tbsp
Green chilies: 2-3 (finely chopped)
Ginger: 1 inch piece (grated)
Garlic: 4-5 cloves (finely chopped)
Lemon juice: 1-2 tbsp
Pickle masala: 1 tbsp (optional)
Water: As needed
Ghee: For brushing the litti
For Chokha:
Eggplant (Baingan): 1 large
Tomatoes: 2 medium-sized
Potatoes: 2 medium-sized
Onion: 1 large (finely chopped)
Garlic: 4-5 cloves (finely chopped)
Green chilies: 2-3 (finely chopped)
Coriander leaves: A handful (finely chopped)
Mustard oil: 2-3 tbsp
Lemon juice: 1-2 tbsp
Salt: To taste
Step-by-Step Recipe:
1. Prepare the Dough for Litti:
Mixing the dough:
In a large bowl, add the wheat flour, a pinch of salt, and 1-2 tbsp of ghee. Mix well. Gradually add water and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Prepare the Stuffing:
Sattu stuffing:
In another bowl, mix sattu with finely chopped green chilies, grated ginger, chopped garlic, ajwain, kalunji, salt, lemon juice, mustard oil, and pickle masala (if using). Add a little water to bind the mixture. The stuffing should be moist but not watery.
3. Shaping the Litti:
Divide the dough:
Divide the dough into small lemon-sized balls.
Fill the litti:
Take each ball, flatten it with your fingers or a rolling pin, and create a small cup-like shape. Place 1-2 tablespoons of the sattu stuffing in the center. Carefully bring the edges together to seal the stuffing and shape it back into a round ball. Ensure the stuffing is fully enclosed.4.
Cooking the Litti:
Traditional method:
Traditionally, litti are cooked over a charcoal or wood fire. You can place the litti directly on the grill over the fire and roast them evenly on all sides until they develop a nice brown crust.
Oven method:
Preheat your oven to 200°C (400°F). Place the litti on a baking tray and bake for about 20-30 minutes or until golden brown, turning them occasionally to ensure even cooking.
Stove method:
If you don’t have an oven, you can cook litti of on a tawa (griddle) over low heat. Cover them with a lid and cook on all sides until they are golden and cooked through.
Brush with ghee:
Once cooked, brush the hot littis with ghee for added flavor.
5. Prepare the Chokha:
Roast the vegetables:
Roast the eggplant, tomatoes, and potatoes directly on the flame or in an oven until they are charred and soft. Once done, peel off the burnt skin.
Mash the vegetables: In a mixing bowl, mash the roasted eggplant, tomatoes, and potatoes together until smooth.
Season the chokha:
Add finely chopped onion, garlic, green chilies, coriander leaves, salt, mustard oil, and lemon juice to the mashed vegetables. Mix well to combine all the flavors.
6. Serve:
Serving:
Serve the hot littis with the spicy, tangy chokha on the side. Littis can also be dipped in melted ghee before eating for a richer taste.
Enjoy this delicious and authentic Bihari meal!
FAQs:
1. What is the difference between Litti and Bati?
2. Is Litti Chokha spicy?
3. Can I make Litti without an oven?
4. Is Litti Chokha gluten-free?
5. How long can I store Sattu?
6. Can Sattu help with weight loss?
7. What is the significance of Litti Chokha in Bihari culture?
Green Chilli Thesa is a flavorful and spicy side dish popular in Maharashtra.
Ingredients:
10-12 Green Chilies (preferably the less spicy variety)
1 tablespoon Oil
1 teaspoon Mustard seeds (मोहरी)
1 teaspoon Cumin seeds (जिरे)
1/4 teaspoon Asafoetida (हिंग)
1/2 teaspoon Turmeric powder (हळद)
1/2 teaspoon Coriander powder (धने पावडर)
1 teaspoon Cumin powder (जिरे पावडर)Salt to taste
1 teaspoon Lemon juice
1 tablespoon Grated coconut (optional)
1 tablespoon Finely chopped coriander (कोथिंबीर)
Instructions:Step1:
Preparing the Green Chilies thesa
Wash and Dry:
Wash the green chilies thoroughly and pat them dry with a cloth.
Slit the Chilies:
Slit the green chilies lengthwise without cutting them into halves. If you prefer less heat, remove the seeds.
Step 2:
Cooking the ThesaHeat Oil: Heat the oil in a pan on medium flame.
Temper the Spices:
Add mustard seeds (मोहरी). Once they start to crackle, add cumin seeds (जिरे) and asafoetida (हिंग).
Add the Chilies:
Add the slit green chilies to the pan. Stir them well to coat with the oil and tempering.
Add Spices:
Sprinkle turmeric powder (हळद), coriander powder (धने पावडर), and cumin powder (जिरे पावडर) over the chilies. Stir everything together so that the spices are well coated.
Cook:
Sauté the chilies on low to medium flame, stirring occasionally, until they soften and slightly change color. This should take about 5-7 minutes.
Season:
Add salt to taste and mix well. Turn off the heat.Step 3: Final TouchesAdd Lemon Juice: Once off the heat, squeeze fresh lemon juice over the cooked chilies and mix well.
Garnish:
Garnish with grated coconut (optional) and finely chopped coriander (कोथिंबीर).
Serving:
Serve the green chilli thesa hot with chapati, bhakri, or as a side with rice.Enjoy your Marathi-style green chilli thesa!
#green chilli thecha #maharastrian style thecha
F&Q
FAQ for Green Chilli Thecha Recipes
1.What is Green Chilli Thecha?
2.What ingredients do I need for Green Chilli Thecha?
3.Can I adjust the spiciness of the Thecha?
4.How do I make Green Chilli Thecha?
5.Can I make Thecha without peanuts?
6.How should I store Green Chilli Thecha?
7.How should I store Green Chilli Thecha?
8.Is Thecha suitable for vegetarians and vegans?
9.Can I add other ingredients to Thecha?
10.What dishes pair well with Green Chilli Thecha?
Upma recipe for you
A Recipes for making a delicious cheez burst pizza at home
Ingredients
- Pizza dough (store-bought or homemade)
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup cheddar cheese, shredded
- 1 cup cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 1/2 cup chopped bell peppers
- 1/2 cup sliced black olives
- 1/2 cup sliced mushrooms
- 1/2 cup sliced onions
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for brushing
Instructions
1. Preheat your oven to the temperature specified on the pizza dough package or at 425°F (220°C) if using homemade dough.
2. Roll out the pizza dough on a lightly floured surface into your desired pizza size and thickness. Place it on a greased or parchment-lined baking sheet.
3. In a medium bowl, combine the mozzarella cheese, cheddar cheese, cream cheese, and Parmesan cheese. Mix well until evenly combined.
4. Spread the pizza sauce evenly over the pizza dough, leaving a small border around the edges.
5. Take about half of the cheese mixture and spread it over the sauce, leaving a little space near the edges for the crust to form.
6. Sprinkle the chopped bell peppers, black olives, mushrooms, and onions evenly over the cheese layer.
7. Sprinkle the dried oregano, dried basil, garlic powder, salt, and pepper over the toppings.
8. Take the remaining cheese mixture and drop spoonfuls of it over the toppings, concentrating it more towards the center of the pizza.
9. Fold the edges of the pizza dough over the cheese and toppings, creating a stuffed crust.
10. Brush the crust with olive oil to give it a golden brown color.
11. Place the pizza in the preheated oven and bake for about 15-20 minutes or until the crust is golden brown and the cheese is melted and bubbly.
12. Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Enjoy your homemade cheez burst pizza!
Note: Feel free to customize the toppings according to your preference. You can add cooked chicken, bacon, or any other ingredients you like.
Image credit:-https://www.wallpaperflare.com/cheese-pizza-filling-wallpaper-goyid
Urad Dal ke Pakode recipe
Urad Dal ke Pakode recipe
Fried Manchurian Balls with a twist
Fried chicken nuggets recipe
Fried chicken nuggets recipe
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 2 eggs
- 1/4 cup milk
- 2 cups panko breadcrumbs
- Oil for frying
Instructions:
1. Preheat the oven to 200°F.
2. Cut the chicken breasts into bite-sized pieces.
3. In a shallow dish, mix together the flour, salt, paprika, garlic powder, onion powder, and black pepper.
4. In another shallow dish, whisk together the eggs and milk.
5. In a third shallow dish, place the panko breadcrumbs.
6. Coat each chicken piece in the flour mixture, then dip into the egg mixture, and finally coat in the panko breadcrumbs.
7. Heat oil in a large skillet over medium-high heat. Once hot, add the chicken nuggets to the skillet in batches and fry until golden brown, about 2-3 minutes per side.
8. Place the cooked chicken nuggets on a paper towel-lined plate to drain excess oil.
9. Keep the cooked nuggets warm in the preheated oven until ready to serve. Enjoy with your favorite dipping sauce!
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