Rajwadi Khichdi

Serves: 3-4

INGREDIENTS:

1 cup Rice

1 cup Tuver Dal

1/2 cup Potatoes (cut into cubes)

2 tsp Onions (chopped)

1/2 cup Veggies (I used carrot,cauliflower, corn, capsicum)

1/4 cup Green Peas

1 tsp Ginger-Garlic paste (optional)

2 tsp Ghee

1/2 tsp Cumin Seeds

1/2 tsp Mustard Seeds

A pinch of Hing

1/4 tsp Red chilly powder

1/2 tsp Coriander powder

1/8 tsp Turmeric powder

1/8 tsp Pickle Masala

Salt, to taste

METHOD: 

- Soak rice and tuver dal together in water for around an hour.

- Heat ghee in pressure-cooker and add cumin-mustard seeds with hing.

- Once it splutters, add all potatoes, onions, veggies, ginger-garlic paste and green peas. Mix everything well and cook it for a min.

- Add soaked rice-tuver dal in it with around 2 cups of water and stir everything once.

- Pressure-cook it for 4 whistles and let it cool down for 10 mins before opening the lid. 

- "Rajwadi Khichdi" is ready to serve... :)

SJ's NOTE:

- We call it Vaghareli Khichdi with all veggies in simple language, but one of our special friends is used to call it "RAJWADI"... so the credit goes to him :)

- Best to be served with "Yogurt Tadka"!!! Recipe for the same will be posted soon... 

Tacozza

Tired of having Tacos all the time??!!! Try out this variant of the same... Fusion of Mexican-Italian.. Of course, with an Indian touch! :) If you are looking for yummy and healthy options that can be prepared quickly after a tiring day at work, this can serve a purpose... 

Kids are definitely going to love this colorful looking "Tacozza"...!!!

Makes: 4

INGREDIENTS:

4 Soft Taco Shells

2 cups Boiled Kidney beans

1/2 Chopped Onion

2 Garlic cloves (Minced)

1/2 cup Chopped Tomatoes

1/2 cup Shredded Cabbage

1 tsp Dried Oregano

1/4 tsp Chilly Flakes

1 tbsp Olive Oil

1 tsp Tobasco Sauce (or Red chilly sauce)

4 tsp Mozzarella Cheese (shredded)

Salt, to taste

METHOD:

- Heat olive oil in a pan and add onions, garlic into it. Saute it for a while.

- Add boiled kidney beans along with salt, oregano and tobasco sauce.

- Mix it well and cook for around 3-4 mins.

- Mash the mixture with PavBhaji Masher and transfer this 'Refried Beans' to another bowl.

- Take soft taco shell and spread a thick layer of refried beans evenly over it.

- Put your choice of salad, cheese and sprinkle dried oregano on top.

- Bake in pre-heated (180 degrees) oven for around 7-8 mins (or until cheese melts).

- Serve hot!!! 

SJ's NOTE:

- Boiled Kidney Beans: Soak kidney beans overnight in plenty of water. Drain and rinse it in morning and pressure-cook for 4 whistles. 

- I used very less amount of cheese, but you can adjust it according to your taste.
- Taco shells can be prepared and stored ahead of time, so it's quick for anytime biting...

- Tacozza can be folded into half to get the feelings of Tacos!

Linking this recipe to Riappyayan and Guru's Cooking:

 

Recipes by Friends & Family...

Here are few pics of different dishes cooked by my friends & family members... Post a comment to request any of these recipes and we will get back to you at the earliest!!! :) The other way is to post an email and you will receive that recipe soon... 

If you have pics of your yummy dishes, share them with 'SJ's Food Court' by an email... Happy Cooking!!! 

Email: myownfoodcourt@gmail.com

                           Mexican Bhel - by, DJ                              Thin Crust Pizza - by, Tulsi

                               Kheer - by, Shalvi                                   Cheese Mac - by, Shalvi

                        Dry Manchurian - by, Tulsi                        Lilwa Kachori - by, Mumma

                        Supreme Nachos - by, Shrey                     Puri of Panipuri - by, Mumma                       

                         Puri of Panipuri - by, Kiran                       Cheese Fondue - by, Riddhi

Bharwan Tikki - by, Ushamasi

Chilly Paneer - by, Dipali

Italian Sizzler - by, Tulsi

Dum Biryani - by, Shalvi

Veg. Clear Soup - by, Jalpa

Nargisi Kofta - by, Mumma

Malai Kofta n Rajma Kebab - by, Drishti

Apple Cinnamon Cake - by, Shraddha

Menduwada - by, Shalvi

Tomato Chutney

INGREDIENTS:

2 Riped Tomatoes

1/4 Onion (medium)

2 Garlic cloves

1/2 tsp Ginger-Green Chilly paste

1 tsp Sugar

1 tsp Lemon Juice

2 tsp Cooking Oil (I preferred Olive Oil)

1/8 tsp Red Chilly Powder

1/8 tsp Cumin Powder

1/4 tsp Cumin Seeds

A pinch of Hing

Salt, to taste

METHOD:

- Put the tomatoes in hot water for a few mins and peel them.

- Take peeled tomatoes, onion and garlic in a mixture jar and grind them coarsely.

- Heat oil in pan and add cumin seeds, hing.

- Once it crackles, add tomato mixture and then all the spices and sugar.

- Mix well and cook it on medium heat for 3-4 mins.

- Turn off the heat and transfer it to a bowl.

- Add lemon juice and mix well. It's ready... :)

SJ's NOTE:

- Onion and garlic can be eliminated for a jain version.

- Can be served with any sort of parathas.