Spicy Khichdi with Vegetables

I've already posted a recipe for Masala Khichdi on here. And while the basic concept might be the same, I've added some ingredients to this recipe and changed it around for the better. I like the idea of adding vegetables to it, making it a more balanced meal. It’s perfect for a cold winter evening. This recipe has been pulled together from several different online recipes I was browsing through for ideas.

Spicy Khichdi with Vegetables

2 ½ cups khichdi mix, soaked in water for 30 minutes
2 onions, finely chopped
2 green chilies, slit
½ tsp ginger paste
½ tsp garlic paste
¼ tsp turmeric powder
1 tsp chili powder
1 tsp coriander powder
½ tsp garam masala powder
1 medium potato, peeled and cut into cubes
½ packet frozen green beans, thawed
½ packet frozen peas and carrots, thawed
Salt to taste
About 1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
7-10 whole black peppercorns
About 1/8 tsp asafetida
A few curry leaves

For the Vagar

1 tbsp ghee
1 tsp cumin seeds
2 whole dried red chilies
3 – 4 cloves garlic, finely chopped

Chop the onions and the potatoes and keep ready. In a pressure cooker, heat some oil and add the cumin and mustard seeds. As soon as it starts to sizzle, add the peppercorns, asafetida and curry leaves. Stir for a few seconds, and before the cumin seeds start to burn add the chopped onion. Cook till the onion is soft and translucent; add the turmeric, chili, coriander powders and the garam masala and salt. Cook for a minute or so, until it starts to smell less pungent. Now add the potatoes and vegetables, give it a thorough stir and add the drained khichdi mix. Mix everything together, add enough water to cover the mixture and put on the lid and whistle. Cook on medium heat for three whistles, then switch off the stove and allow the pressure to reduce. When you open the cooker, the khichidi should look moist and soft, like a hot pot rice dish. Give it a good stir and taste for salt.

In a small saucepan, heat the ghee, then add the cumin seeds. As soon as it starts to sizzle, add the garlic and the red chilies. Cook till the garlic starts to brown, then pour over the khichdi. Serve immediately.  

Notes:

*IF YOU ARE USING A PRESSURE COOKER, PLEASE FOLLOW ALL INSTRUCTIONS THAT COME WITH THE COOKER. IT CAN BE VERY DANGEROUS IF NOT USED PROPERLY! My recipe instructions are written with the assumption that you know how to use one and this blog is not responsible for your use of a pressure cooker. Every cooker has a slightly different cooking time, and water absorption rate. If there isn't enough water in the cooker, your food will burn and cleaning that cooker is a pain in the backside!

*If you don't get a readymade khichdi mix then mix together ½ cup moong dal and ½ cup toor dal to every ¾ cup of rice.

* You can add any vegetables you like, including cauliflower and/ or eggplant.

Beef and Barley Stew

When I was in college, my favorite soup at the cafeteria was the Italian Wedding Soup, mainly because I loved the barley in it. So I decided to try and make something with barley in it. My husband isn’t a big fan of soups, so I decided to try making this beef and barley stew. It is a modification of a recipe I found on The Food Network Website. Hope you like it. 

Beef and Barley Stew

1 lb beef stew pieces

1 cup pearl barley

1 pkt frz green beans, thawed

1 pkt frz three peppers and onions, thawed

1 onion, chopped into 6 pieces

7-10 baby carrots chopped in half

1 tbsp chili flakes

1 sprig fresh oregano

2 sprig fresh thyme

3-4 sprigs fresh rosemary

1 tbsp soy sauce

Salt to taste

1 tbsp pepper

1 tsp sriracha

5 cups beef stock

In a bowl mix together one cup of stock with the soy sauce and sriracha. Place all the ingredients in the slow cooker, except the fresh herbs and the beef. Give all the ingredients a good stir, so that they all mix together. Then add the beef and top with fresh herbs. Cook on low for 6 hours. Serve hot.