Recipes Collection: kichadi

Showing posts with label kichadi. Show all posts

Sunday, April 27, 2014

Vegetable Semiya Kichadi Vermicelli with Vegetable

Preparation time-10mins

Cooking time-15mins

Serves-4

Ingredients

Roasted Semiya/ Vermicelli-450gms

Carrot medium-1( finely chopped)

Fresh or frozen peas-1/2cup

French Beans-1/2cup( finely chopped)

Cauliflower florets-1/2cup

Onion large-1( finely sliced)

Tomato large-1( finely chopped)

Green chilles-5( broken into 2 pieces)

Garlic cloves-5( finely sliced)

Turmeric powder-1/2tsp

Salt to taste

Cloves-4

Green cardamom-2

Curry leaves-few

Cinnamon stick-1"

Water-700ml(+/-)

Oil-4tbsp(+/-)

Method

Heat oil in a pan, add cinnamon stick, cloves and green cardamoms. When the aroma rises add the onions, green chilles, curry leaves and garlic cloves, saute for few mins until the onions turns pink. Now add the vegetables and stir fry for few more mins. Add the tomatoes, turmeric powder and required salt. Cook for few more mins and add the water. Bring the mixture to boil, when boiling add the roasted semiya and stir well. Cover the pan with lid, simmer the heat and cook until the semiya is well done. Serve hot Semiya Kichadi with Onion raita.

Friday, April 25, 2014

MIXED VEGETABLES AND SPROUTS KICHADI – DIET SERIES 3

This is another lentil and whole grain combination I made for lunch one weekend. Since it was a Sunday, we wanted to have something spicy and filling and at the same time pertaining to our diet regimen. For me, kichadi is the best diet dish, very filling and tasty as well. This time I tried it make to healthier by substituting mung bean sprouts instead of lentils, and added lots of vegetables, and reducing the rice to one cup. I prepared chicken fry to go with this for me and for my husband I prepared oven-baked cauliflowers in tandoori style. This was a very comforting lunch for us.

INGREDIENTS:
1. Brown rice, 1 cup.
2. Mung bean sprouts, ½ cup.
3. Small onions, 2.
4. Mixed vegetables like cauliflower, carrots, and green beans all coming around 1 cup when chopped.
5. Peas, fresh or frozen, a handful
6. Cumin seeds, 1 teaspoon.
7. Cinnamon, 1 small stick.
8. Bay leaf, 1.
9. Cardamom, 2 cloves.
10. Cloves, 2.
11. Salt as per taste.
12. Curry leaves, a sprig.
123. Chopped cilantro, ½ cup.

PREPARATION:
Wash the rice well and soak it for 1 hour. Dice the onions and vegetables into small pieces. Dice the onion finely. Heat a pan or a pressure cooker pan with a tablespoon of oil. Add the spices and fry everything for one minute until good aroma comes from the spices. Add the onions now and sauté for a few minutes until they turn tender. Drain the water from the rice and add it to the pan. Add 3 cups of water, salt, chopped vegetables, sprouts, curry leaves and mix everything and cook everything until rice and dhal are cooked. A rice cooker also can also be used here. I used a pressure cooker for up to 3 whistles and cooked the rice. Garnish with chopped cilantro and serve hot with any spicy side dish.

Do check out some of my whole grains recipes, low in carb and calorie, which are ideal for dieting:

Oats sambar sadam

Oats pongal

Oats bisebelebath

Oats thayir sadam

Oats and cracked wheat rava idli

Cracked wheat rava pongal

Cracked wheat mint pulav

Quinoa pulav

Tomato soup with barley and pasta

Spinach and barley soup