Bajra Khichdi with Hariyali Kadhi
Diwali "festival of light" is most celebrate festival in India especially northern region of India. This festival is celebrate for over 4 days. It starts with Dhan Teras and ends with Bhai dooj. All these 4-5 days, people prepare or buy sweets and gift their close ones. At homes, People consume heavy food like Poori, Chole, Sweets, Paratha so on. These foods are good for taste but creates problem for our body. The celebration also consist cracking fireworks which creates pollution.
After consuming heavy foods and sweets, people are found infected with different disease especially IBS, Diarrhea, Ingestion, Vomiting, Allergies, Asthma or chest problem, B.P.
Its good to avoid heavy foods and firecrackers but its quite difficult.
Here we are presenting the recipe which can be consumed after the day of Diwali. Its easy to prepare and helps to clean the body.
Bajra Khichdi
Ingredients
Whole bajra (Pearl Millets) - 2 cups soaked over night
Fresh matar (Green Peas) - 1/2 Cup
Green moong dal - 1/2 cup soaked over night
Cloves (laung) - 3 to 4
Cumin seeds (jeera) - 1 teaspoon
Asafoetida (hing) - a pinch
Turmeric powder (haldi) - 1/4 teaspoon
Pure ghee - 1 teaspoon ( I mean it when I say pure. check out my next post on pure ghee)
Salt to taste
Water - 5 cups
Method
Grind the bajra into a coarse mixure. Wash the dal thoroughly. Heat the ghee in a vessel and add the cloves and cumin seeds. When the cumin seeds crackle, add the asafoetida, add the turmeric powder, salt and water . Add dal, bajra and green peas. Cook it on a medium flame. When the mixture begins to boil start stirring so that the khichdi does not stick to the bottom of the vessel. Cook until the bajra is soft. You may add more water if you feel that the consistency of the khichdi is not right. Serve hot with Hariyali Kadhi.
Hariyali Kadhi
Ingredients
1 cup low fat curds (dahi)
2 tbsp besan (Bengal gram flour)
1 cup chopped spinach (palak)
1 tsp cumin seeds (jeera)
1/4 cup chopped onions
1 tsp ginger-green chilli paste
a pinch of turmeric powder (haldi)
1/4 tsp chilli powder
2 tsp oil
salt to taste
Method
In a bowl, add the curds, gram flour and 1 cup of water and whisk till the mixture is smooth. Keep aside. Heat the oil in a non-stick pan, and add the cumin seeds. When the seeds crackle, add the onions, ginger-chilli paste, turmeric powder and chilli powder and sauté for 2 to 3 minutes. Add the curds mixture, salt and sugar and allow it to come to a boil, while stirring continuously. Add the spinach and serve hot with Bajra khichdi and a bowl of salad.
Advantage
It will nourish your body. Bajra and Spinach is good source of Iron. Bajra is good source of Vitamin B1 and Fiber. Dal and Yogurt is good source of protein. Altogther is the light food to keep your body clean.
Diwali "festival of light" is most celebrate festival in India especially northern region of India. This festival is celebrate for over 4 days. It starts with Dhan Teras and ends with Bhai dooj. All these 4-5 days, people prepare or buy sweets and gift their close ones. At homes, People consume heavy food like Poori, Chole, Sweets, Paratha so on. These foods are good for taste but creates problem for our body. The celebration also consist cracking fireworks which creates pollution.
After consuming heavy foods and sweets, people are found infected with different disease especially IBS, Diarrhea, Ingestion, Vomiting, Allergies, Asthma or chest problem, B.P.
Its good to avoid heavy foods and firecrackers but its quite difficult.
Here we are presenting the recipe which can be consumed after the day of Diwali. Its easy to prepare and helps to clean the body.
Bajra Khichdi
Whole bajra (Pearl Millets) - 2 cups soaked over night
Fresh matar (Green Peas) - 1/2 Cup
Green moong dal - 1/2 cup soaked over night
Cloves (laung) - 3 to 4
Cumin seeds (jeera) - 1 teaspoon
Asafoetida (hing) - a pinch
Turmeric powder (haldi) - 1/4 teaspoon
Pure ghee - 1 teaspoon ( I mean it when I say pure. check out my next post on pure ghee)
Salt to taste
Water - 5 cups
Method
Grind the bajra into a coarse mixure. Wash the dal thoroughly. Heat the ghee in a vessel and add the cloves and cumin seeds. When the cumin seeds crackle, add the asafoetida, add the turmeric powder, salt and water . Add dal, bajra and green peas. Cook it on a medium flame. When the mixture begins to boil start stirring so that the khichdi does not stick to the bottom of the vessel. Cook until the bajra is soft. You may add more water if you feel that the consistency of the khichdi is not right. Serve hot with Hariyali Kadhi.
Hariyali Kadhi
Ingredients
1 cup low fat curds (dahi)
2 tbsp besan (Bengal gram flour)
1 cup chopped spinach (palak)
1 tsp cumin seeds (jeera)
1/4 cup chopped onions
1 tsp ginger-green chilli paste
a pinch of turmeric powder (haldi)
1/4 tsp chilli powder
2 tsp oil
salt to taste
Method
In a bowl, add the curds, gram flour and 1 cup of water and whisk till the mixture is smooth. Keep aside. Heat the oil in a non-stick pan, and add the cumin seeds. When the seeds crackle, add the onions, ginger-chilli paste, turmeric powder and chilli powder and sauté for 2 to 3 minutes. Add the curds mixture, salt and sugar and allow it to come to a boil, while stirring continuously. Add the spinach and serve hot with Bajra khichdi and a bowl of salad.
Advantage
It will nourish your body. Bajra and Spinach is good source of Iron. Bajra is good source of Vitamin B1 and Fiber. Dal and Yogurt is good source of protein. Altogther is the light food to keep your body clean.
No comments:
Post a Comment