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healthy and tasty cooking

06/02/2026

Ingredients #
Rice & Dal: 1 cup rice (short-grain or Sona Masoori) and ½ cup yellow moong dal.
Vegetables: 1.5–2 cups mixed chopped veggies (carrots, peas, potatoes, beans, cauliflower).
Aromatics: 1 medium onion (chopped), 1–2 tomatoes (chopped), 1 tsp ginger-garlic paste, and 2 green chillies.
Whole Spices: 1 tsp cumin seeds, 1 bay leaf, 1 small cinnamon stick, and a pinch of asafoetida (hing).
Ground Spices: ½ tsp turmeric, ½ tsp red chilli powder, and ½ tsp garam masala.
Cooking Fat: 2 tbsp ghee or oil.
Liquid: 5–6 cups water (for a soft, porridge-like consistency).
Step-by-Step Instructions
Prep: Wash the rice and dal together until the water runs clear. Soak them in water for about 15–30 minutes, then drain.
Sauté Aromatics: Heat ghee in a pressure cooker. Add the whole spices (cumin, bay leaf, cinnamon, hing). Once they sizzle, add the onions and sauté until translucent, followed by the ginger-garlic paste and tomatoes.
Add Veggies & Spices: Stir in the chopped vegetables and ground spices (turmeric, chilli powder). Sauté for 1–2 minutes.
Combine: Add the drained rice-dal mixture. Mix well and sauté for another minute to coat with spices.
Pressure Cook: Pour in 5–6 cups of water and add salt. Close the lid and pressure cook for 3–4 whistles on medium heat.
Finish: Let the pressure release naturally. If the khichdi is too thick, stir in a little hot water to adjust the consistency. Serve hot with a dollop of ghee, pickle, and papad.
Would you like to know how to make a special garlic tadka to pour over the top for extra flavour? 🧄👌😋

04/02/2026

# idli better # home made 🥞👌💯😋

31/01/2026

# masala Bhindi # 😋 Bhindi (Okra): 250g–500g, dried and sliced. The Dahi Base: 1 cup fresh curd (whisked) + 1 tsp Besan (Gram flour). Aromatics: 1 large onion (chopped), 1 tsp Ginger-garlic paste, and 2 green chilies. Spices (Whisk into Curd): ½ tsp Turmeric, 1 tsp Kashmiri red chili powder, 1 tsp Coriander powder, and ½ tsp Cumin powder. Tadka: 1 tsp Cumin seeds, 1 tsp Mustard seeds, a pinch of Hing (Asafoetida), and 8–10 Curry leaves. Instructions Shallow Fry Bhindi: Heat oil and sauté chopped bhindi on medium-high until lightly browned and non-sticky. Remove and set aside. Prepare Dahi Mix: Whisk the curd with besan and all the dry spices until smooth. The besan acts as a binder to prevent splitting. The Masala Base: In the same pan, add oil and splutter the tadka ingredients (cumin, mustard, curry leaves). Sauté onions and ginger-garlic paste until golden. The Critical Curd Step: Lower the heat to minimum (or turn off the gas for a minute). Gradually pour in the dahi mixture while stirring continuously in one direction. Cook Gravy: Increase the heat to low-medium and keep stirring until the mixture starts to bubble and oil begins to separate. Combine: Add the fried bhindi and salt. Cover and simmer for 3–5 minutes until the bhindi absorbs the tangy gravy. Finish: Garnish with Garam Masala, Kasuri Methi, and fresh coriander. 🌟👍😊🍴🌮😋

27/01/2026

Ingredients
For the Bhaji (Vegetable Mash):
Base Vegetables: 2–3 large potatoes (peeled/cubed), 1 cup cauliflower florets, ½ cup green peas, and 1 medium carrot (optional).
Masala Base: 1 large onion (finely chopped), 2–3 medium tomatoes (chopped), ½ green capsicum (bell pepper, finely chopped), and 1 tbsp ginger-garlic paste.
Spices: 2 tbsp Pav Bhaji Masala, 1–2 tsp Kashmiri red chili powder (for color), ¼ tsp turmeric, and salt to taste.
Aromatics & Finishing: 4–6 tbsp butter (Amul is traditional), 1 tsp cumin seeds, 1 tbsp dried fenugreek leaves (kasuri methi), fresh coriander (cilantro), and 1 lemon.
Optional for Color: A small piece of beetroot added while boiling for a natural deep red color.
For the Pav:
8–10 Ladi Pav (soft dinner rolls) and extra butter for toasting.
Step-by-Step Instructions
1. Boil and Mash the Vegetables
Place the potatoes, cauliflower, peas, and carrots (plus beetroot for color) in a pressure cooker with about 1.5–2 cups of water.
Pressure cook for 2–3 whistles until soft.
Drain excess water (save it as stock) and mash the vegetables thoroughly using a potato masher until thick and mostly smooth.
2. Prepare the Masala
Heat 2 tbsp butter and 1 tbsp oil in a large pan or tawa. Add cumin seeds and let them sizzle.
Add the chopped onions and sauté until translucent. Stir in the ginger-garlic paste and green chilies; sauté until the raw smell vanishes.
Add capsicum and sauté for 2–3 minutes. Add tomatoes and salt; cook until soft and mushy.
Stir in the turmeric, chili powder, and Pav Bhaji masala. Cook for 2 minutes until oil separates from the sides.
3. Simmer and Finish
Add the mashed vegetables to the pan. Mix well and add some of the saved vegetable stock to adjust consistency (it should be thick but spoonable).
Mash everything together again in the pan to blend the flavors. Simmer for 5–10 minutes on low heat.
Add a final dollop of butter, kasuri methi, and chopped coriander. Squeeze in lemon juice before turning off the heat.
4. Toast the Pav
Slit the pav buns horizontally.
Heat a pan with butter. Sprinkle a pinch of Pav Bhaji masala and coriander on the butter.
Place the buns on the pan and toast until warm and slightly golden.
Serving Suggestion
Serve the bhaji piping hot in a bowl topped with a cube of butter. Serve alongside the buttered pav, finely chopped raw onions, and a fresh lemon wedge.

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