Whole Moong Khichidi

Ingredient:
1/2 cup dal
1/2 cup rice
1/2 cup whole moong (preferred if soaked at least 2 hours) or sprout moong
1/2 cup chopped pumpkin
1/4 cup chopped beet root
1 tomato chopped
1 tbs ginger/garlic paste
1/2 tbs coriander/cumin powder
1/2 tbs red chilli powder
1/2 kasoori methi
1/2 tbs haldi powder
1/2 tbs mustard seeds
a pinch of hing
1 tbs oil

Method:
1)Heat oil in pressure cooker, add hing, mustard seeds, after finish popping add ginger/garlic paste, fry for a sec add red chilli powder, turmeric, coriander/cumin powder and add 3-4 cup of water and let it boil.
2)Add chopped beet root and pumpkin and let it boil add daal, rice, moong, chopped tomatoes and salt and stir well.
3)Cover the lid and let it cook for up to 3 whistle and your nutritious moong khichidi is ready.

Simple Shrimp Fried Rice

Ingredients
8 ounces small shelled and cooked shrimp
1 tbs ginger/garlic paste
2 tbs tomato paste
1/4 tbs mustard seeds
a pinch of hing
3 tbs oil
3 cups cooked rice (preferred leftover rice)
salt as per taste

Method
1) Wash the shrimp and keep it aside.

2) Heat oil in a frying pan, add hing, mustard seeds and shrimp and stir it add tomato paste, ginger/garlic paste after about 30 sec. Sprinkle some salt and stir it and let it cook for about 2 minutes.

3 )Add cooked rice, salt and mix it properly and cover the lid and let it observe the flavor for about couple of minutes and then switch off the gas and your tasty shrimp rice is ready to serve.

Tomato Rice

Ingredients:
2 cup normal rice
1 small onion sliced
4 tomato chopped
3-4 dry red chilli
¼ tbs turmeric powder
1 tbs mustard seeds
12-15 curry leaves
Salt as per taste
5 tbs oil


Method:
1) Cook the rice in a rice cooker (don’t use basmati rice or jasmine or any fragrant rice) and let it cool down.
2)Take the chopped tomatoes in a frying pan, sprinkle some salt and cook it in high heat for about 10-15 minutes or till it get mushy(you can blenched the tomatoes and chopped it and then cook it).
3)Heat oil in a frying pan, add mustard seeds allow it to finish crackling and add sliced onion and fry till it gets nice brown color and then add curry leaves and then tomatoes, turmeric powder, salt and rice and mix it properly. Switch off the gas and your delicious tomato rice is ready to serve hot with papad or Raita.

Masala Paratha

Ingredients:

Wheat flour 1 ½ cup
Besan ¼ cup
Yogurt ¾ cup
Potato ¾ cup (boiled, peeled and mashed)
Corn can (boiled) ½ cup
Spinach chopped 1 cup
½ tbs turmeric
Green chilli chopped finely 8-10 (you can adjust as per your need)
3 tbs oil for dough
salt to taste
5 tbs oil

Method:

1) Make dough with what flour, besan, potato, corn, spinach, turmeric, green chilli, oil, salt and yogurt*.
2) Divide the dough into 12 equal pieces and roll each one into 8-10 inch round circle.
3) Fry these roti in a non-stick flat frying pan and add little bit of oil (**) and turn it over and let it fry from both side and add little oil. Follow the same procedure all the paratha.
4) Masala paratha is ready, you can serve it with Dahi Raita or pickle.

*You may not need all the yogurt if the spinach and potatoes and corn have more water content.
**You can use ghee instead of oil.