Recipe for cooking delicious Vegetable Khichdi
Pick, wash and soak lentil and grams overnight. Wash, soak and drain rice. Peel and cut into thin strips potatoes, carrots and cucumber. Wash and cut tomatoes and wipe lady's finger with a wet cloth.
Pick, wash and soak lentil and grams overnight. Wash, soak and drain rice. Peel and cut into thin strips potatoes, carrots and cucumber. Wash and cut tomatoes and wipe lady's finger with a wet cloth.
Pour 1 ladle of batter into the idli mould. Sprinkle a layer of filling. Cover another ladle of batter and steam as usual. Serve hot with chutney.
Soak dal and rice separately. Grind gram to a smooth paste but rice to a finely ground semolina consistency. Add slat and water to form a pouring consistency.
Wash and soak the rice and dais separately for 6 hours. Drain and grind the rice and dais coarsely. Mix in the sour curds along with enough hot water to form a thick batter.
Soak all dais and Soya bean over night. Remove the skin of soya bean by rubbing with the hand. Grind dais and soyabean into a thin paste. Mix up properly. Add salt and water for making a batter. Spread on a Tawa as for making dosas.
Slice the onions very fine. It is important that these are uniformly sliced; so that you get an even colour otherwise some will scorch, while some will be white. A slicer is handy for this.
Boil the peas with the water or stock and simmer till cooked well ( a pressure cooker can be used also). When cool enough to handle blend them in a blender or pass through a soup strainer.
Roast coriander seeds, fenugreek seeds, red chillies, black pepper, and cumin seeds. Make a fine powder of all these ingredients in a mixer.
Put the tomatoes, carrot and potato to boil with 1 cup water and the salt. Cook in a saucepan or a pressure cooker, till the vegetables are completely cooked.
Cut vegetables; use the stock of cabbage, cauliflower, onions, and potatoes. Put salt and pepper corns and boil well in the cooker.