Cauliflower Peas Pulao
Serving - 7
INGREDIENTS
Rice - 100 grams
Water - 500 milliliters
Oil - 2 teaspoons
Cumin - 1/2 teaspoon
Onion - 1 tablespoon
Green peas - 30 grams
Cauliflower - 40 grams
Turmeric - 1/8 teaspoon
Salt - 1 teaspoon
Water - 300 milliliters
PREPARATION
- In a bowl, add 100 grams rice, 500 milliliters water and soak for 15 minutes.
- Heat 2 teaspoons oil in a heavy skillet, add 1/2 teaspoon cumin and stir.
- Now, add 1 tablespoon onion and cook until translucent.
- Then, add 30 grams green peas, 40 grams cauliflower and sauté for a minute.
- Now, add 1/8 teaspoon turmeric, 1 teaspoon salt and give a stir.
- Add soaked rice and mix well.
- Then, add 300 milliliters water and bring to a boil.
- Cover and cook for 15 minutes on medium heat.
- Remove from heat and serve hot.
Spinach Dal Rice Khichdi
Serving - 8
INGREDIENTS
Split mung beans - 70 grams
Brown rice - 50 grams
Water - 1 litre ( divided )
Salt - 1/4 teaspoon
Turmeric - 1/8 teaspoon
Oil - 2 teaspoons
Cumin - 1/2 teaspoon
Garlic - 1/4 teaspoon
Onion - 1 tablespoon
Spinach - 30 grams
Turmeric - 1/8 teaspoon
Salt - 1/4 teaspoon
Hot water - 200 milliliters
Coriander - 1 teaspoon
PREPARATION
- In a bowl, add 70 grams split mung beans, 50 grams brown rice and 500 milliliters water and soak for 15 minutes.
- In a pressure cooker , add soaked soaked split mung beans, brown rice, 500 milliliters water, 1/4 teaspoon salt, 1/8 teaspoon turmeric, and mix it well.
- Cover the lid and pressure cook for 2-3 whistles.
- Remove the pressure cooker from heat.
- Heat 2 teaspoon oil in a pan, add 1/2 teaspoon cumin and stir.
- Now add 1/4 teaspoon garlic, mix once and add 1 tablespoon onion. Sauté until translucent.
- Add 30 grams spinach, mix then add cooked khichdi and give it a nice stir.
- Cover the lid and cook for 5-7 minutes.
- Now, remove the lid, add 200 milliliters hot water and mix.
- Mash the khichdi with a masher.
- Now, add 1 teaspoon chopped coriander, mix well.
- Serve hot.
