Mixed vegetable khichdi

BM#102: Week 4, Day 1
Theme : 
One bowl recipes

For this week’s theme, the dish should be either prepared or served in a bowl. So the vegetable khichdi I had prepared in Instant Pot recently, seemed a perfect choice. What I like about this dish is that it’s a “put everything inside the pot and close the lid” kind of recipe. You start off with a tadka of ghee or oil with cumin seeds and ginger. Then all you have to do is add a bunch of vegetables, spices, rice and lentils and cover and cook. Done!

The best part is that this can be served with just pickle or yogurt on the side. But of course, a yogurt based Kadhi would be excellent as well. Though this is a traditional recipe with each house having their own version, the particular one that I tried is from the book The Essential Indian Instant Pot cookbook. I have followed the recipe as such and absolutely love the results.

Read on for the recipe.

Serves 4-6

Ingredients:

  • 1 tablespoon ghee/oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger, minced
  • 1 carrot, diced
  • 1 medium potato, diced
  • 1 medium tomato, diced
  • 1 cup cauliflower florets
  • 1 cup spinach, chopped
  • 1/4 cup green beans, cut into 1/2″ pieces
  • 1/4 cup green peas
  • 2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 cup rice
  • 1 cup dal (1/4 cup each masoor, moong, toor and Chana dals)
  • 6 cups water
  • Salt as needed

Method:

  1. Wash and Clean the rice. Set aside.
  2. Put the Instant Pot in Sauté mode and add the ghee. Add the cumin seeds and minced ginger. Add all the vegetables, chili powder, salt and turmeric powder. Mix well. Add the rice and the dals along with 6 cups of water. Stir to mix well.
  3. Cancel the sauté program and select to Rice setting. Let the pressure release naturally. Serve with pickle and Methi Kadhi.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

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Acini Di Pepe Spinach soup

While rearranging my pantry I came across a pack of acini di pepe pasta. It’s a tiny pasta that works well in soups and salads. The name apparently means “seeds of pepper”. This tiny pasta is also used for a cold salad called frog eye salad. I had initially bought it to make the salad but never ended up making it.

I used the recipe in the box itself for our lunch today. It’s been extremely windy and cold here for the past couple of days. A hot bowl of soup is perfect for this weather.

The recipe is very simple and the soup was ready in a matter of minutes. While searching the internet, I learned that this soup is called Italian wedding soup if you add meatballs to it. The name implies a marriage of flavors rather than being served at an actual wedding. But of course I didn’t tell my husband that part ;-) He had his lunch thinking he was having a part from a wedding meal!

Read on for the recipe. This post goes to Kids Delight event, hosted this month by PJ under the theme Winter warmers.

Recipe source: Ronzoni

Ingredients:

  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 2 cloves of garlic
  • 6 cups of broth/water
  • 1/2 cup acini di Pepe pasta, uncooked
  • 1/4 teaspoon nutmeg, optional
  • 10 oz pack of frozen spinach
  • Salt and pepper as needed
  • Grated Parmesan cheese, optional

Method:

  1. Heat butter in a pan. Sauté onion and garlic until it turns light pink.
  2. Add water or broth and bring it to a boil. Add pasta, nutmeg , salt and pepper and simmer for 5 minutes.
  3. Add spinach and cook for an additional 5 minutes, stirring in between. Pasta should be cooked by now. Take off the heat and serve with grated Parmesan cheese if preferred.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96

Chocolate Strawberry Chia Pudding

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BM # 70

Week 2, Day 3

Theme :Fruit based Recipes 

One look at Sapana’s chia pudding recipe yesterday and I knew what I had to make for Day 3. My son is not a fan of chia seeds when added to milkshakes, but I thought its time to assess his reaction to puddings. The kid really enjoyed and finished off two (mini) servings happily. It did help that the flavor was chocolate with a lavish layer of strawberry preserve in between.

Me and my camera are still in the readjusting phase, so hopefully the pictures will start getting better in a few weeks. Until then, this is how its going to be..It could be worse, so I am ok with these for now. Read on for the recipe and my determination to finish off my Costco hot chocolate packets.

This post goes to Blogging Marathon# 70. Check out this page to see posts from other participating bloggers.

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Recipe Inspiration : Sapana’s blog

Makes 4 mini servings

Ingredients:

For chocolate layer 

  • 2 tablespoon chia seeds
  • 1/2 cup milk
  • 1 packet hot chocolate

For strawberry layer

  • 2 tablespoon chia seeds
  • 1/4 cup milk
  • 1 small cup of strawberry yogurt

To assemble

  • chocolate chia pudding
  • 4 teaspoons strawberry preserve
  • strawberry chia pudding
  • a few slices of banana for topping

Method:

  1. Mix everything for the chocolate layer in a bowl with room to expand.
  2. Mix the strawberry layer in a separate pan. Refrigerate both overnight.
  3. The next morning, layer four small glasses with a layer of strawberry preserve in between and serve.

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Jell-O

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

The kid had been asking for jello forever and it just seemed smart to integrate his request to meet my blogging ends. So when we were in the supermarket, we picked up 3-4 types of jello and came home with a sense of achievement.

A couple of days later, I started on this layered jello. It was one of the easiest things I have done till now, but also very time consuming. There is at least 15-20 minutes wait periods between each of these layers and that quickly adds up. Still, its only waiting time and that’s not so bad. You can also make a single big layered jello, which will need a lot more setting time in the fridge.

If I were making this for a party of some kind, I would buy the transparent kind use and throw glasses. That way you wont have the kids fighting over who gets the bigger glass! It will all be uniform and that will make it easy to determine the quantity the recipe delivers also. Here I can say 8 glasses, but its all of different sizes. I just randomly picked glasses and filled it with the jello layers.

The best part of this was how my son was impressed. Now he wants to make one of his own :-). Read on to know how to make this.

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Recipe source: Rainbow jello cups

Ingredients:

  • 3 different flavors of ready-made jello packets
  • 1 cup yogurt/evaporated milk/condensed milk/sour cream/ cool whip
  • see through glasses

Method:

  1. Prepare the first pack of jello according to package instructions. Its usually boiling water stirred into the jelly, followed by cold water after the crystals have completely melted.
  2. Divide 2/3rd of this mix between the serving containers and refrigerate for at least 15 minutes until its set completely. The thicker the layer is, more time its going to take for setting.
  3. To make the lighter shade of the same jello, stir in the yogurt/condensed milk/cool whip/sour cream/evaporated milk to the reserved 1/3rd portion of jello. Basically a white color based thick liquid to lighten the color. I used yogurt and I had to filter it to get rid of the ‘white yogurt spots’.
  4. Once the previous layer of jello is set, carefully add the lighter layer. Refrigerate until its set completely.
  5. Repeat this process with other flavors.

Note: I should have started off with the yogurt light layer first so that it would been fun to finish with the bright red layer on top.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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