Urad daal chilka khichdi

The first time he proposed that can we eat khichdi in the breakfast, my immediate reaction was WHAT!! No Way!!

But hey whats bad in experimenting – so today I decided to go for it and loved it totally. Here is how simple this is to make.

Ingredients:

Ghee – 2 tablespoon

1 small bowl urad daal chilka

1 small bowl basmati rice

coriander i.e. dhaniya powder / 1 teaspoon

Red chilli powder / 1 teaspoon (or as per taste)

Garlic ginger paste (1 teaspoon)

Asafoetida or Heeng (0.75 teaspoon) / my heeng is pretty mild so I like to put a little extra so please adjust as per the strength – remember to put a little more than usual so that you do get the classic heeng taste in the final dish. For a strong heeng, I will use only 2-3 pinches of heeng.

Water (4 to 4.5 bowls)

Salt – 1.5 tsp (adjust to taste)

Method:

Put ghee in a pressure cooker. When the ghee is bit heated up, add coriander powder, red chilli powder, garlic ginger paste and heeng. Stir for a minute or two, and add the daal (lentils) and salt to taste. Add 2 bowls of water and close the pressure cooker.

Cook on medium heat and switch off the heat after two whistles.

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When this is cooled off a bit and you can open the lid of the pressure cooker, then add the rice and another two bowls or 2.5 bowl of water to it. Add a little more salt. Pressure cook again until you get another two whistles, and the fantastic khichdi is ready! Healthy and happy food.

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Samosa pinwheels

This morning was such a lovely morning in Copenhagen with a cool breeze blowing and the sun shining through as if the heavens just switched on the lights. After a refreshing morning run, samosa pinwheels were just the best side snacks to a healthy morning breakfast.

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Before setting out for the morning run, I made the dough, and boiled 4 medium sized potatoes. To keep it structured, here is what I did for the dough

1 cup all purpose flour (maida)

2 table spoons fine semolina (sooji)

2 tablespoons vegetable oil (I used rapsolie)

salt ( 3/4 teaspoon, or according to taste)

less than 1/3rd cup of water

I mixed the flour, semolina, salt, oil and slowly added water and just mixed the dough (no need to knead the dough at this stage). For video, refer to original chef behind this recipe Aunty Manjula 🙂

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When I came back, the dough was perfect smooth and then I took it out, put a little oil on the kitchen slap and kneaded the dough and split it into two equal parts.

On the side, i made the filling. Here is where I did a little bit change from the original recipe

4 boiled and roughly mashed potatoes

1/2 a cup of boiled and squeezed green peas (make sure all water is drained out)

salt (around 1 teaspoons or to taste)

Coriander powder (2 teaspoons)

Freshly chopped coriander (2 tablespoons)

1 Hot red chilli (the hottest you find in Denmark) – roughly chopped

Amchoor powder (1.5 teaspoons or more if you like it tangy)

Red chilli powder (3/4 teaspoon) – I kept this low because the red chilli is hot. Adjust as per your taste

Garam masala (1/3 teaspoon)

Cumin seeds (1.5 teaspoon)

Whole coriander seeds / split in halves (1.5 tablespoon)

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I mixed all these things together and made the filling.

Then took the two portions of dough, rolled them into balls and rolled out a thin circular disk using a roller pin. When ready topped up this base with half the mix, rolled it into a neat roll and cut into pinwheels

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I heated oil for frying in a pan, and also made a thin coating mixture (1.5 tablespoon all purpose flour and around 1/2 cup of water)

Finally for frying coated each pinwheel in the coating mix, and fried until golden brown 🙂

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These were super delicious and super easy to make. Thanks to the original chef – Manjula Aunty 🙂