Masala Khichdi

Ingredients:

1 cup rice
1/2 cup split mung daal with skin
3-1/2 cup water
1/4 cup green pigeon peas(tuver lilva)-boiled
1 onion - chopped
4 tbsp cilantro
1 green chili
3 tbsp lemon juice
1 tbsp cumin seeds
1/2 tbsp turmeric powder
1 tbsp red chili powder
1 tbsp coriander powder
2 tbsp oil
salt



1) Wash daal and rice together, put water, daal, rice and 1 tea spoon salt in a pressure cooker, cook it for 3 whistle.
2) After 3 whistles, open the cooker and put the khichdi in a plate. Spread it gently in a plate and keep it for 10 minutes.
3) Put oil in a pan, let it heat, put cumin seeds in hot oil. Let it crack.
4) Add chopped onion, green chili, fry it till brown color. Add pigeon peas in onion fry it for 2 minutes
5) Add all powder masalas in a pan, fry it for couple seconds.
6) Now add khichdi, cilantro, lemon juice and salt (if needed). Mix it well very gently. Keep it on low flame for 2 minutes.
7) Serve it with yogurt.

Baked vegetable

Ingredients:
1/4 cup pineapple - cut in chunks

1/4 cup red and green bell pepper-chopped

1/4 cup green peas

1/4 cup french beans-cut about 1 inch pieces

1/4 cup baby corn-cut about 1 inch pieces

1/4 cup cauliflower

1/4 cup shredded cheese ( amul cheese will taste good)

5 slice cheese

for white sauce:

3/4 cup all purpose flour

2 cup cold milk

1 tbsp sugar

1 tsp crushed black pepper

salt

1) Boil all vegetables and keep aside.

2) Take a deep pan and mix all purpose flour and milk. Put it on low flame, simmer it for 5 to 7 minutes. It will become thick sauce. Add salt, sugar and crushed black pepper in white sauce. Put all veg. in white sauce. mix it gently.

3) Take a baking dish. Grease it with ghee.

4) Cover the baking dish bottom with shredded cheese.

5) Put mixture of white sauce and veggies on top of cheese.

6) Finally put sliced cheese on top of the mixture.

7) Bake it for 15 minutes on 350 degree temperature.

8) Serve with roti or paratha.