Monday, 4 June 2018


Prep Time : 50 mins
Cooking Time : 2
Serve : 2

Best light summer meal is khichdi,baingan bharta,aloo chokha,mint coriander chutney,curd,ghee,roasted papad,cucumber watermelon salad and sattu drink

For khichdi
Basmati rice     -  1 cup
Masoor dal + moong dal   -    1/2 cup
Water    - 4 cup
Chopped onion   - 1
Ginger, garlic paste   -  1 tsp
Green peas   - 1/2 cup
Cauliflower  -  4  pieces
A whole dry red chilli                -                                       1
Cumin seeds    - a pinch
Turmeric powder    - 1 tsp
Coriander powder   - 1 tsp
Red chilli powder  - 1/2 tsp
Salt   -  to taste
Oil    - 1 tbsp

    Heat oil in a pan and fry cauliflower
Clean and wash rice and dal.
 In a pressure cooker add rice, dal, ginger ,garlic paste, turmeric powder, red chilli powder, coriander powder, peas, cauliflower and water.
  Close the cooker and steam it.
 When the cooker release the whistle switch off the gas
.After some time we open the cooker lid.
. Add salt and mix well.
  Heat oil in a pan.
 Add cumin seeds and a whole dry red chilly to crackle.
 Add onion and saute  till onion turns golden brown and pour it over the khichdi.

For baingan bharta
Bharta baingan   -   1 large
Tomato  -  1
Chopped onion  -  1
Chopped green chily  -  2
Chopped garlic cloves  -  3 - 4
Salt  - to taste
Chopped coriander leaves  -  1 tbsp

Wash and clean the baingan
Stalk trimmed and partially slit into quarters and prick the baingan
Now keep in the microwave safe bowlMicrowave baingan for six mins and tomato for 3 mins
Cool down for some time,remove the skin of the baingan and tomato and mash it
Add green chilly,garlic cloves,coriander leaves,salt and finely chopped onion in the mashed baingan tomato and mix well.
Garnish with coriander leaves


For aloo chokha
Boiled n mashed potato -   1 cup
Finely chopped onion   -    1 tbsp
Finely chopped green chilly -  1/4 tsp
Finely chopped coriander leaves  -  1 tsp
Salt      -   to taste
Mustard oil  - 1 tbsp
Ginger garlic paste -    1 tsp

Heat oil in a pan.
Add onion and saute for one mins.
Add green chilly and ginger garlic paste and saute for one mins,
Add coriander leaves and mix well.
Add boiled and mashed potato and salt and stir fry for two to three mins.
Serve hot


For green chutney
Fresh mint leaves -  100 gms
Garlic cloves     -  6 - 8
Green chillies    - 5 - 6
Raw mango   -   1
Salt   -   to taste
Mustard oil   - 1/2 tsp

Wash drain and chop mint leaves.
Remove the skin of the mango and chop it.
Blend all the ingredients except oil to a smooth consistency.
Add mustard oil and serve it

For watermelon cucumber salad
Chopped water melon / tarbooz  -  2 cup
Chopped cucumber    - 1/2 cup
Chopped coriander leaves -  1/2 cup
For dressing
Lemon juice -  3 tbsp
Olive oil  -  1 tbsp
Salt   - to taste
Black pepper powder -  a pinch

Take a bowl combine water melon,cucumberand coriander leaves and mix well.
In other bowl add lemon juice,olive oil,salt and black pepper powder and mix well.
Now dressing is ready.
Add this dressin g to the water melon / tarbooz and cucumber and mix well.
Keep in thbe freeze for 10 mins.
Serve chilled

For sattu drink
Roasted gram flour / sattu                            -                              4 tbsp
Finely chopped onion                                   -                              2 tbsp
Finely chopped green chilly                         -                              1/4 tsp
Black salt                                                      -                              1/2 tsp
Salt                                                                -                             to taste
Roasted cumin seeds powder                        -                              1 tsp
Lemon juice                                                   -                             2 tsp
Water                                                              -                             2 glass

Take a large bow. Add all the listed ingredients and mix well.
Pour the mixture on the glass
Serve chilled.