Sweet khichidi(chanadal and broken wheat)

I prepared this khichidi on our Sankranti festival.This is my grand mom's recipe, she used to garnish it with banana but  here i have used white sesame seed because normally here in belgaum people eat sesame seed and jaggery on this day so i used both in this sweet.
 Ingredients:-
Broken wheat(dalia in hindi,gova kano in konkani)-1/2 cup
Chana dal( chick peas in english,chana dali in konkani)-1cup
Jaggery-1/2kg
cardamom-5(powdered)
cinnamon- 1small piece(powdered)
nutmeg powder- a small pinch
Ghee(clarified butter)1 cup
cashew nuts,almonds,melonseeds and sesame seeds for garnishing.
Method:-

•  Wash and soak broken wheat for about 1/2hour.
• Dry roast chanadal in a pan , then wash and soak it with broken wheat.
• Add water about 4 cups.Pressure cook both for about 30mins.
• In a wide thick bottom kadai or pan make jaggery syrup using water 2 cups .
• Boil till you get 1string syrup(just take a drop of the syrup and test with your thumb and 1st finger,if you feel the string then its done).
• Now add boiled wheat and chanadal to the syrup and continue stirring all the time till its thick.Now add ghee and stir for about 5mins.
• At last add cardamom powder,cinnamon powder and nutmeg powder.
• Garnish with cashew nuts,almonds ,melon seeds and sesame seeds.

Serve hot or cold.

Oats Khichidi(oats with veggies)

Today i saw my fried usha's Masala Oats post  in one of the face book group . I was really inspired by that recipe, immediately i went into the kitchen and  tried my version of oats and within 15 mins my oats khichidi was ready.When i tasted the dish it was superb.

Earlier i used to add oats in dosa's idlies or with fruits, now i can try oats with different combinations also.

Ingredients:-
Oats-2 cups
Mixed vegetables(capsicum,french beans,peas,cauliflower and carrots)-1 cup
onion-1 chopped
green chilly-2(chopped)
garlic-4-5 cloves(chopped)
ginger-small piece(chopped)
coriander leaves-1tbsp(chopped)
turmeric powder-1/2tsp
Maggie cubes-2
           or
garam masala -2tsp
          or
 curry powder-2tsp


Method:-

• Roast oats on low flame for a few mins and keep aside.

• Heat  2tsp of oil in a pan,add some onions and fry till its changes to light brown.
• Now add all the veggies along with  green chillies,ginger and garlic. saute for few mins.
• Now add turmeric and any of the masala's and mix it properly.
• Now add 4cups of water,cover and cook.
• After 5mins add oats and cook till done.
• It takes only 2 to 5 mins to cook oats.
• Garnish with coriander leaves and serve hot.

rava bhakri(rava rotti,sajjigey rotti in kannada,rulava bakri in konkani)

Rava rotti or rulava bakri as we konkani's call it is a healthy breakfast.Normally we make plain rava bakri  which is little boring .My kids are fussy when it comes to traditional food.In plain  rava rotti  we use coconut,rava and chilly for taste.But in this rotti i have used onion and coriander to give little different taste because of both the ingredients the flavor and  the aroma doubles compared to usual plain rotti.

    I like to have it with homemade butter instead of chutney.some people would like to have it with pickles too but the buttery  combo is awesome.So i advice to have it with fresh homemade butter. 

Ingredients:-
Rava(wheat semolina)-2cups
Coconut-1/2 cup(grated)
green chilly-3
sugar-2tsp
onion-1 chopped
coriander leaves-2tbsp(chopped finely)
salt to taste.
Oil or ghee for frying.

Method:

• Grind coarsely coconut,sugar,chillies and salt.The paste should not be too smooth because you have to feel the coconut and chillies while eating the bakri.
• Now add this paste to rava.Add some water about 2 cups to make a thick batter.The batter should be thick and when making bakri you have to use your hand to spread the batter. 
• Now heat the dosa pan or tava.
• Apply ghee or oil over the tava and put a ladle full of the bakri batter and spread it with hands.Make about 6-8 inch diameter rounds.Fry on both the sides.First while frying cover it with a lid and then fry on the other side too.Apply ghee or oil while frying both the sides.
• Serve hot with butter.