Steps for Cooking:
1. Heat oil and add garlic, green chilli and onion to it. Sauté well.
2. Add barley, masoor and the rest of the vegetables.
sauté for a minute on medium flame.
3. Add salt, and haldi and sauté for a while.
4. Add water and pressure cook for up to 4 whistles.
5. Transfer it to a bowl, add ghee, black pepper and
salt (if needed).
6. Serve hot.
7. Add potatoes, salt and
garam masala. Mix well. Add samak rice, curd and water and cook until three
whistles.
8. Samak rice khichdi it ready to serve.
Method: 1. Take a large saucepan and place over medium heat, add butter, add the chopped onions to the pan and sauté for 4 minutes or until translucent. 2. Now add the potatoes, chicken broth, water, and bouillon cubes. Bring the mixture to a boil, now reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes, until spinach is tender. 3. Purée the soup mixture in a blender and return the mixture to the saucepan. 4. Over low heat whisk while adding salt, pepper and sour cream until fully incorporated 5. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream and serve.
Method: 1. Sauté onion and garlic in olive oil for 2 minutes. 2. Add canned corn and cook for 5 minutes. 3. Add salt and pepper and jalapeno brine. Add a little water and cook for another 5 minutes. Let it cool and then puree in a blender. 4. Heat it up again add cream and butter along with grilled chicken slices. Garnish with a fried egg. 5. Add fennel pickle (cooked in salt, chilli, sugar and vinegar). Serve it in a pasta plate with toasted garlic bread(vinegar)
Method: 1. Take a large saucepan and place over medium heat, add butter, add the chopped onions to the pan and sauté for 4 minutes or until translucent. 2. Now add the potatoes, chicken broth, water, and bouillon cubes. Bring the mixture to a boil, now reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes, until spinach is tender. 3. Purée the soup mixture in a blender and return the mixture to the saucepan. 4. Over low heat whisk while adding salt, pepper and sour cream until fully incorporated. 5. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream and serve.
Method:
1. Heat the olive oil, and add the cinnamon, cardamom and cumin seeds.
2. Sauté for 30 seconds to release aromas.
3. Add the ginger garlic paste, and split green chillies.
4. Add the onions and cook for 3 to 5 minutes.
5. Now add the lentils, cranberries and grated pumpkin and sweat the mixture for 5 minutes.
6. Top with the vegetable stock and cook until the lentils and pumpkin are cooked
7. Blend the soup until very smooth.
8. Season to taste and garnish with a few dried cranberries and fresh lime leaves 2-3 Lime leaves