Macaroni Khichdi

Servings: 3
Preparation time: 30 mins

  •  1 1/2 Cups Elbow Macaroni
  •  1/2 Cup Pigeon Peas / Toovar Dal
  • Onions, Raw, Onions 1 Medium Onion (finely chopped)
  • Tomatoes, Red, Ripe, Raw, Red Tomato 1 Large Tomato (finely chopped)
  • Vegetables Peas And Carrots, Mixed Vegetables 2 Cups Mixed Vegetables (Cauliflower, Green peas, Green Beans, Carrots)
  •  1 Tbsp Ginger & Garlic paste
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli 3 Green Chillies
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves 2 Sprig Curry leafs
  •  Fist Full Coriander leafs
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1 Tsp Chilly Powder
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd 1 Tsp Coriander Powder
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/2 Tsp Turmeric Powder
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 1 Tsp Cumin Seeds
  •  3 Pods Cardamom
  • Cloves, Ground, Clove, Lavang 4 Cloves
  •  1 Inch Cinnamon
  • Cheddar Cheese,  1 Cup Shredded Cheddar Cheese (Shredded)
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida Pd Asafoetida a pinch
  •  3 Tsp Clarified Butter
  •  Few Drops Lime Juice
  • Canola Oil, Vegetable Oil, Cooking 1 Tbsp Oil
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste.

Instructions (Preparation Steps):

  • Cook the macaroni al-dente drain and reserve in a bowl.
  • Steam or boil the mixed vegetables and reserve in a bowl.
  • Wash the dal add 1 1/2 cups of water and cook the dal in a pressure cooker till well done.
  • Heat a heavy bottom Wok or a Pan use nonstick if possible add oil and clarified butter add the cumin and spices allow to splutter a bit add the ginger garlic paste along with the curry leafs stir and fry a bit add the onion, tomato and chillies add a pinch of asafoetida stir and fry till the onion and tomato sofens a bit add the chilly powder, coriander powder and the turmeric powder to the tomato stir and fry a bit add the dal stir well add the vegetables and salt stir well check and if needed add 1 cup water cover allow to boil.
  • Add the coriander to the boiling veges stir add the cooked macaroni stir check for salt add if needed sprinkle the shredded cheese on top cover for few minutes serve hot once the cheese melts....serve hot with raita...Enjoy...:)

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Methi Matar Malai

Methi Matar Malai

Serves: 2-3

2 cups matar/peas
3 1/2 cups chopped methi leaves
1 tomato- finely chopped (optional)
1 medium onion- finely chopped
handful of cashews
1 to 2 tsp poppy seeds
1/2 cup regular/heavy cream
1 cup milk
1/2 tsp garam masala
salt to taste
1/4th tsp turmeric
2 cloves
2 bayleaves
1 sticks cinnamon

1. Crush the cashews and poppy seeds together to make a fine powder and set aside.
2. Heat oil, add the cloves, cinnamon and bayleaves and next add the finely chopped onions.
3. Saute till the onions turn transluscent or golden brown and then add the tomatoes.
4. Saute till the tomatoes are completely cooked and then add the garam masala, turmeric and salt.
5. Cook for 5 more minutes and add the cashew poppy seed paste and the peas and methi.
6. Cook for another 5 minutes and add in the heavy cream and milk.
7. Cook for 10 minutes or so and if the gravy seems to be too thick add more milk as needed.
8. Serve with rice or rotis