• 1 cup Rice
• ½ cup  Moong Dal
• 3 cups water
• 1 tbsp ghee
• 1 bay leaf
• 2 green cardamom
• 1/2 inch cinnamon
• 1 or 2 dry red chilli
• 1/4tsp of cumin seeds
• 1/4tsp  asafetida
• 1tbsp grated ginger
• ½ tsp turmeric powder
• salt as per taste
• for garnishing
• Fresh coriander
• Green chillies
• lime wedges

Let's Learn How to make this Khichdi:

• Rinse and wash Rice and moong lentils together. Soak both of them for 30 minutes in water.
• Heat 1 tbsp ghee in pressure cooker add cumin. When it starts to splutters then add bayleaf, dry red chillies, green cardamom, cinnamon,grated ginger and asafetida.
• Saute for 10 to 15 seconds and add the drained the rice and moong lentils to the pressure cooker. Stir for a minute .
• Pour 3 cups of water, turmeric powder and salt.
• Close the lid tightly and pressure cook the khichdi on a medium flame for 1 whistle. Once the whistle comes, turn the flame to low and cook for 5 minutes. Turn off the heat and wait till the pressure is released and you can open the lid.
• Serve the Khichdi with ghee on top  and garnish with coriander leaves, green chillies and a wedge of lemon.
• This type of Khichdi taste  great with curd/yogurt, papad or pickles to balance the blandness.

 
Sending this recipe to 33rd Foodie Monday Bloghop theme of celebration of everyday cooking with #Rice

• 1 cup split gram (chana dal)
• Water for soaking overnight
• About 2 Tbsp water for grinding
• 1 Tbsp ghee or oil
• A pinch of pure hing powder
• A pinch of salt
• 1 tsp jeera seeds, dry roasted and ground
• 1/2 tsp red chilli powder
• Oil/Ghee for frying

Ingredients for the gravy:

• 1 cup yogurt
• 4 cups cold water
• 1/4 tsp black salt
• 2 tsp roasted ground cumin seeds
• 1 green chilli finely chopped
• 2 tsp finely chopped mint leaves

• Combine all the ingredients together in a large jar and give it a good blend with your hand blender or just the conventional whisk. Yogurt needs to be broken down to a smooth texture and the mixture becomes frothy. If chilled water is not stored for use , make sure to refrigerate the prepared buttermilk for a while before serving.

• Pour chaas in glasses. Garnish with mint leaves and serve chaas immediately.
  
  
• Use chilled water preferably in this yummy spiced up butter milk. I Served it post lunch as an appetising and soothing drink to digest the heavy lunch we had.The whole work took me  not take more than 10 minutes.

• 1 cup all purpose flour

• 1/8^th tsp baking powder

• a pinch of salt

• a pinch of nutmeg powder

• 1/4th cup grated coconut

• ¼ cup thandai powder/ syrup

• 5 tbsp cold unsalted butter

• 1/4^th cup powdered sugar

• cold water if you are using Thandai powder

Ingredients for Cardamom filled custard apple Shrikhand;

• 400 grams hung curd

• 1 cup sugar

• 1 cup custard apple puree

• 1 tsp cardamom powder

• few pistachios for garnishing

For the garnish

• Assortment of fruits like, banana, kiwi, grapes, red apple, orange, pomegranate, cherries etc.

let's learn how to make this Shrikhand:

Let us Learn how to make oriya/odia fish curry recipe:

• Wash the fish and apply  turmeric and salt to the fish. Marinate and keep aside for 15 minutes.

• Chop the onions and tomatoes finely.

• Peel and cut the potatoes into medium side wedges and apply turmeric and salt to it.

• Pour some mustard oil and heat it to smoking point. Slowly add the fish pieces one by one and shallow fry them in batches. Take out the fishes and keep them on a kitchen towel .

• Add the potatoes and shallow fry them in the same oil and keep aside.

• Add bay leaf, cinnamon, green cardamom to the oil and when it starts to release it’s aroma, put a pinch of panch phutan .

• Next add the onion and fry till it turns a little brown, add ginger garlic paste to the oil. Stir and fry the masala till the masala is cooked and there is no raw smell.

• Add chopped tomato, potatoes, turmeric, cumin powder,coriander powder, chili powder and salt. Cook for few more minutes till the masala starts to leave oil at the sides.

•  Add a cup of warm water ,cover and let the curry simmer on medium heat till potatoes get soft. Add fish to it and cook for 2 to 3 minutes on slow heat . Remove from heat and add the garam masala powder and chopped coriander leaves on top to garnish.

•  Serve hot with plain rice. 

For more fish recipes you can try: 

Masor Tenga (Tangy Fish Curry)

PATRANI MACHCHI

DAHI MACHA- Fish Cooked In Rich Yoghurt And Mustard Paste

• 1 cup All Purpose Flour

• 1/4 Tsp Baking Soda

• A pinch of salt

• ½ cup Powdered Sugar 

• 100 Grams Butter

• 1 tablespoon Corn Flour 

• 1/4 Cup  Ground Thandai Masala *

• 2 Tbsp Rose Water

• Pistachio slices for garnishing

• ¼ Cup Almonds (lightly toasted)

• 1 tbsp Melon seeds (charmagaz)

• 12 – 14 Peppercorns

• 1 tbsp Poppy seeds / Poshto / Khus khus

• 1 tbsp Fennel seed /Saunf

• ½ tsp Green Cardamom / Elaichi

• Lightly dry roast almonds, melon seeds, poppy seeds and fennel seeds. once cool, grind to a fine powder along with cardamom and peppercorn.

• In a bowl sift together all purpose flour, cornflour, baking soda, salt, Thandai Masala.

• Beat sugar and butter together with a hand blender on medium speed till creamy.

• Add the flour mix into the sugar butter mixture. Now add rosewater to it.

• Mix everything together to form a dough. Divide  the dough into two parts. Wrap in cling film and  keep in the refrigerator to chill for about an hour minimum.

• After an hour take out the dough and with the help of little flour, roll into a round shape with thickness as per your choice.

• Preheat the Microwave at 180 degrees C.

•  With the help of a cookie cutter, cut out the cookies and arrange them in a greased baking tray keeping at least 1/2 inch gap between cookies .

• Sprinkle some pistachio slices on top of each Cookies.

• Bake in the convention mode of the microwave oven  for 15 minutes .

• After 15 minutes, remove the cookies from the oven and place them on wire rack to cool.The cookies will firm up on cooling.

• Once completely cool, store in an airtight container.