Oats Moong Mixed Veggies Khicdi

I instantly fell in love with recipe and the way oats has been used in this recipe. Thank you Priya for such a lovely recipe. This recipe is light on tummy delicious and ohhh so healthy... I can write pages and pages on this yummy one pot recipe.
I have slightly modified the recipe according to my taste, keeping in mind the original recipe. Here you go

You will need
2 cups Oats Roasted( I used Quaker quick cooking)
1 cup Yellow moong dhal
1 cup mixed veggies( I used alu,carrot,french beans and green peas)
Salt as per taste
Turmeric 1/2 tsp
Oil 1 tsp
Cumin seeds and Black peppercorns 1 tsp each
Onions 2 Finely chopped
Finely chopped garlic 1 tsp
Curry leaves few
Grated Ginger 1 tsp

Method
Wash and soak the moong dhal for 30mins in water.
Heat oil add cumin seeds, when it splutters add chopped onion, ginger and garlic and sauté until turns pinkish.
Now add the mixed veggies, peppercorns, turmeric, salt and cook for 3-4mins.
Now add 3-4 glasses of water, add the soaked moong after draining the water, and roasted oats.
Pressure cook for 2 whistles and your done.
Serve hot with any spicy chutney or can be served as it is.
You can even add a tsp ghee before serving.

The original recipe had ccoked moong dhal and the entire process was done in an open pan.
I took to soaked moong dhal and pressure cooker method, which worked well. Either ways the dish tastes yumm!!

Vegetable Rava Upma

Ingredients

Rava/Sooji/Semolina 1 cup

Onion 1

Tomato 1

Ginger grated 1/2 tsp

Mixed Vegetables 1 cup(carrot,beans ans green peas)

Oil 2 tsp

Mustard 1/2 tsp

Chana dhal and urad dhal 1/2 tsp each

Cashewnut 2(Optional)

Curry leaves and coriander leaves few

Salt as per taste

Method

Dry roast the rava in a pan until it turns a light brown, Transfer to a bowl when done and set aside to cool.

Heat oil in the same pan and add the mustard seeds, urad dal and curry leaves. When the dal turns golden brown and the mustard seeds splutter, add the onions, green chillies and ginger. Fry for 4-5 mins until the onions turns golden brown.
 Now add the peas tomato and vegetables. Mix well. Add about 3 cups water and cook closed until the vegetables turn soft.

Open, add salt and mix well. Then lower fire to sim and add the roasted rava little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins.

Serve hot Vegetable Rava Upma with chutney

Cornflour Upma

Ingredients

Cornflour 1 cup

Onion 2 (Finely chopped)

Green peas 1/2 cup

Carrot 1 ( Finely chopped)

Mustard 1/4 tsp

Chana and Urad dhal 1 tsp each

Curry leaves and coriander leaves few

Salt as per taste

Green chilly 1 ( Finely chopped)

Oil 1 tsp

                                                                       Method
Heat a pan and roast cornflour for 3-4mins or until the raw smell goes and it turns aromatic and keep aside. Heat oil in the same pan add mustard chana and urad dhal, green chilly, curry leaves and coriander leaves, when dhals change colour to slight brown add onion when it turns pink add carrot and green peas.
Now add water and close the lid for 3-4mins or until carrot and peas are done, add salt and mix well.
When the water starts boiling add the roasted cornflour and mix slowly and carefully.
Garnish with fresh coconut and coriander leaves.

Vermicelli Upma

Ingredients

Vermicelli/ Sevia 1 cup

Mustard 1/4 tsp

Chana and Urad dhal 1 tsp each

Green chilly 2

Coriander and curry leaves few

Peanuts 1/2 tsp

Cashews 2-3 (Optional)

Onion 1( finely chopped)

Salt as per taste

Oil 3 tsp

Method

Heat a tsp oil in a pan and roast vermicelli on medium heat until it turns light brown and keep aside.

In the same pan add the remaining oil add mustard, chana and urad dhal once done

Add peanuts and cashews fry for 2mins add finely chopped green chilly, onion, curry leaves few coriander leaves and saute until onion changes to pink colour.

Add a glass of water and cover the lid when it starts boiling add salt and mix, slowly add the roasted vermicelli and mix well, cover and cook for 2-3mins.

Stir the vermicellin in between to avoid sticking to the pan and getting burnt.

Garnish with coriander leaves or sev.

Suggestions

Vegetables like carrot, beans, green peas can also be added.

Dhal Khicdi

Ingredients

Toor dhal 1 cup

Rice 1 cup (Normal Variety)

Onion 1

Tomato 1

Ginger garlic paste 1/2 tsp/ finely chopped ginger & garlic 1tsp

Green chilly 2 tsp (finely chopped)

Turmeric 1/2 tsp

Coriander and curry leaves few

Salt as per taste

Cloves 2

Cardamom 2

Cinnamon 1 inch

Oil 2 tsp

Method

Wash and cook toor dhal with turmeric and enough water and keep aside.

Heat oil in a pan add clove, cardamom and cinnamon and fry for 2mins.

Now add onion and fry until colour changes to slight pink, now add ginger garlic paste, green chilly and tomato and saute for 3-4mins or until tomato becomes juicy.

Now add coriander and curry leaves and salt.

Finally add boiled toor dhal and rice and saute for 2mins.

Add enough water and cook for 10-15mins or until rice is cooked, alternatively you can pressure cook the khicdi for 2 whistles.

Serve hot Dhal Khicdi with coriander leaves and a dollop of ghee on top.

Oats Pongal

Ingredients

Oats 1 cup(Any variety)

Moong dhal 1/2 cup

Fresh Ginger 1 inch

Cumin Seeds 1/2 tsp

Black peppercorns 4

Green chilly 2

Curry leaves 4-5

Ghee 3 tsp

Hing 1/2 tsp

Cashews 4-5

Salt as per taste

Method

In a dry pan put oats and roast for 2mins and keep aside. In the same pan put the dhal and roast for 2 mins until aromatic.

Remove the skin from the ginger and chop finely.

Slit the green chilli into two. Crush the pepper and jeera coarsely.
Put both oats and dhal in a pressure cooker. Add chopped ginger, asafotida powder, salt and three cups of water. Close with lid and pressure cook it for 3 to 4 whistles. Allow to cool. Then open the cooker and mix it well.
In a small kadai put the ghee and when it is hot, add cashew nuts, slit green chilli, curry leaves and pepper, jeera powder and pour it over the pongal. Mix it once again thoroughly.

Serve hot oats pongal with any chutney or sambhar of your choice and a dollop of ghee.

BabyCorn Steamed Upma

Ingredients

Baby corn 3-4

Rava/Semolina/sooji 1 cup

Onion 1

Grated Coconut 4 tsp

Green Chilly 2

Turmeric 1 tsp

Salt as per taste

Oil 1 tsp

Mustard 1/4 tsp

Urad dhal 1/4 tsp

Chana dhal 1/4 tsp

Coriander and curry leaves few

Method

Wash and cut baby corn into thick slices.

Make a fine paste of coconut, green chilly, turmeric and salt with little water.

Transfer the ground mixture to a bowl, add rava, babycorn and a glass of water and mix well without any lumps.

Add 3-4 glass of water in cooker, and keep the babycorn mixture in cooker and steam cook for 10-15mins without whistle.

Heat oil in a pan add mustard,urad dhal, chana dhal, coriander and curry leaves, fry for 2mins.

Now add finely chopped onion and saute for 3-4 mins or until onion turns slight brown, now add the steamed upma, and mix everything and cook on medium flame for 3-4 mins.

Garnish with coriander leaves and serve Babycorn steamed upma.

Puffed Rice Upma

Ingredients

Puffed Rice 1 cup

Onion 1 medium

Green Chilly 2

Coriander and Curry leaves few

Mustard 1/4 tsp

Chana dhal & urad dhal 1/4 tsp each

Cumin Seeds 1/4 tsp

Turmeric 1/2 tsp

Oil 1 tsp

Salt as per taste.

Method

First take a big bowl and fill it with water . In it pour puffed rice ,wash it and squeeze water with ur hand and put it in a bowl. Dont soak the puffed rice for a long time, else it will become like a paste.

In squeezed puffed rice add salt nearly 1 1/2 tspn and 1/2 tspn turmeric powder , mix well.

Heat a deep skillet and add oil, urad dal, cumin seeds, mustard seeds, dry red chilly, chana dhal , green chillies and curry leaves. (Add all one by one ).

Now add onions.

Once onions change colour add the puffed rice and mix well.

Switch off the stove when puffed rice gets heated.

Garnish with coriander leaves and grated coconut.

Suggestions

Finely chopped potato and tomato can also be added.

As a variation ginger garlic paste and garam masala can also be added.

Sabudana/ Sago Khicdi

Ingredients

Sago 1 cup

Potato 1 small(optional)
Raw Peanuts 1/4 cup
Green Chile 3
Cumin Seeds 1 tsp
Lemon 1
Salt to taste
Oil / Ghee 1 tsp
Curry Leaves 5
Cilantro few springs

Method

Wash sabudana under water for few times and soak them in water for around an hour.

Drain the water and carefully spread the soaked sago on a kitchen towel and leave it for few hours till the sago pearls are moist and separate and don’t stick to each other.

Roast peanuts on medium – low flame until they change color

Grind the peanuts to coarse powder.

Remove stems, wash and chop green chiles.

Clean, wash and finely chop cilantro leaves.
Peel, wash and chop potato into small cubes and soak them in water

Heat oil in a pan, add cumin seeds, curry leaves and green chiles.

When cumin seeds starts to change color, add chopped potato and salt.

When the potatoes are almost done add sago, ground peanut powder and mix well.

Keep  on simmer for 5 to 10 minutes till sabudana is cooked. Sago will change colour once it is cooked.

Squeeze half a lemon on hot sabudana khichdi and garnish with chopped cilantro.

Pongal & Onion Chutney

Ingredients

For Pongal

1 cup rice

1/2 cup moong dhal(split, yellow)

1/2 inch ginger finely chopped

5-6 cashews

3-4 spoons of cumin seeds & whole peppercorns slightly crushed.

2 spoons of ghee.

Salt as per taste.

Method

Wash both rice and moong dhal together and pressure cook for 2 whistles.

Add ginger also to the pressure cooker.

Take a pan add ghee once it heats up add cashews, cumin seeds and pepper corns and fry till colour changes.

Once the pongal is cooked, open the lid add salt and the tempered ghee mixture to pongal.

Mix everything and add more ghee for that extra taste and serve hot with any chutney of your choice.

I had prepared onion chutney which went very well with pongal.

 Ingredients for Onion Chutney

1 big onion

2 garlic pods

1/2 inch ginger finely chopped

2 spoons of coriander powder

3 dry chilly

2 spoons oil

1 spoon mustard

salt as per taste.

Method

Add a spoon of oil to the pan once it heats add all the above items except salt and fry till the colour changes.

Cool it to room temperature and grind it smooth paste adding little water and salt.

Now the chutney is ready.

To temper add a spoon of oil to the pan once it heats add mustard when it splutters switch off the flame and add it to chutney and mix well.