* Saat Dhan Khichdi *

1 1/2 cups kolam rice
1 tbsp oil
1 tbsp ghee + 2 tbsp oil
2 tbsp each sprouted moong, masoor, chana, arhar, moth, vatana (dry green peas)
3 finely chopped onions, 1 finely chopped tomato
1 tbsp lemon juice, 1/2 cup chopped coriander
1 tbsp coriander-cumin powder, 1 tsp garam masala
1/2 tsp haldi, 1to 2 tsp red chilli powder
Salt to taste
Grind for the masala paste:
3 tbsp fresh grated coconut, 2 green chillies
12 cloves garlic, 1-inch ginger, 3 peppercorns
1/4 tsp amchoor, 2 spring onions (white part only)

Coat a large heavy handi with the 1 tbsp oil. Mix the rice and sprouts with the masala paste and coriander leaves in the handi. Keep aside for 15 minutes.
Heat the ghee and oil. Remove from heat. Mix in the masala powders. Add the onion and tomato and mix.
Add to the handi and mix well. Add 5 cups hot water, salt and lemon juice. Cover with a close-fitting lid.
Simmer on low heat for 30-40 minutes.
Garnish with coriander and serve hot with a dollop of desi ghee.

* Vegetable Khichdi *

1 cup rice
1 cup yellow moong dal
Salt to taste
1 cup cauliflower florets
1/2 cup green peas
1 cup cubed french beans
1/2 cup cubed aubergine
2 potatoes, cubed
2 onions, finely chopped
1 tbsp ghee
2 to 3 tbsp oil
2 bay leaves
2 cloves
2 1-inch pieces of cinammon
Pinch of shah-jeera
1 tsp ginger-garlic paste
1/2 tsp roasted cumin seed powder
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp amchoor powder
For garnishing:
1/4 tsp chaat masala (optional)
2 pinches of pepper
1 tbsp chopped coriander
Sliced tomatoes

Soak the rice and dal in 3 cups water for 15 minutes. Drain, but
reserve the water.
Heat the ghee and oil in a pressure cooker or pressure pan. Add
thebay leaves, cloves, cinammon and shahjeera.
Add the ginger-garlic and onion and fry for 4 to 5 minutes. Add
the rice and dal and fry for 2 to 3 minutes.
Add the reserved water, 1 1/2 cups hot water, the masala powders
and salt. Bring to a boil, then add the vegetables and stir.
Close the pressure cooker and cook for 4-5 whistles. Open the
cooker after a few minutes. If there is any excess water, then
cook on a low flame, without the cover, till the water evaporates.
Garnish and serve hot with raita.

* Masoor Khichdi with Tomato-Masala *

Masoor Khichdi
2 cups rice
3/4 cup masoor dal
2 tbsp ghee
Salt to taste
Grind for the masala paste:
2 tbsp grated fresh coconut
6 cloves garlic
2 tsp coriander seeds
1 tsp cumin seeds
6 kashmiri chillies
1-inch piece ginger
1/2 tsp turmeric powder
3 green cardamons

Tomato-Masala
4 tomatoes, pureed with 1 tiny stick cinnamon
3 tbsp oil
1/2 tsp sugar
3-4 strands saffron, dissolved in 1/2 tsp hot milk
Grind for the masala paste:
2 onions
2 green chillies
1/2 inch ginger
1 tbsp coriander seeds
1 tbsp fennel seeds
2 tbsp grated fresh coconut
2 red chillies
1 tbsp chopped cashewnuts
1/2 tbsp poppy seeds
3 cloves
3 cinnamon sticks
2 green cardamons
1/2 tbsp almond flakes (optional)

Masoor Khichdi:
Soak the masoor dal for 3-4 hours. Heat the ghee in a heavy non-stick handi. Fry the masala paste over medium-low heat, for 4-5 minutes.
Add the dal and rice. Mix and saute, stirring gently, for 3-4 minutes.
Add 6 cups hot water and salt, and stir well. Turn heat to high and bring to a boil. Boil over medium-high heat for 5 minutes.
Then cover and simmer over low heat till done. The liquid should be absorbed and the rice should be tender but whole.
Garnish with fried cashewnuts. Serve hot with the tomato-masala.

Tomato Masala :
Heat the oil in a non-stick saucepan. Fry the masala paste for 5-6 minutes over low heat.
Add the sugar and tomato puree. Boil over medium-low heat for a few minutes till done. Add the saffron paste and mix well.
Serve with masoor khichdi.

* Papdi Rice *

1 1/2 cups long-grained rice
2 tbsp ghee
3 cloves
3 cinnamons
1 cup stringed, broken double beans (Surati papdi)
1 tbsp oil
1 earthen bowl or pot (matka)
For the masala paste:
1/2 cup chopped fresh coriander
1/4 cup fresh green garlic
2 green chillies
1 tsp ginger paste
1 tbsp lemon juice

Wash the rice and drain. Spread on a muslin cloth and keep aside for half an hour.
Heat the ghee, add the cloves, cinnamons and rice. Fry on low heat for 2-3 minutes.
Add the beans, masala, salt and 4 cups warm water and mix gently. Remove from heat.
Coat the matka with oil. Pour in the rice. Cover with foil and seal.
Bake in a pre-heated oven at 400 deg-F for half an hour.
Serve hot with dahi-kadhi.

* Tomato Rice *

1 cup long-grained rice
1 tbsp ghee
1 cup hot water
1 tbsp oil
1 pinch cumin seeds
2-3 bay leaves
3 cloves
3 cinammon pieces
2 green cardamons, peeled
1/4 tsp ginger paste
1 onion, grated
1 tomato, chopped fine
3 large tomatoes, pureed
1/4 to 1/2 tsp red chilli powder
Pinch of sugar
2 pinches garam masala (optional)
Salt to taste
For the garnish:
1 tbsp chopped coriander leaves
2 tbsp steamed fresh green peas (optional)

Wash and drain the rice. Heat ghee in a non-stick saucepan, add the rice and stir-fry gently for 2 minutes. Add the hot water and salt and bring to a boil. Boil on medium heat till almost dry. Be careful that the rice doesn't burn. Remove and fluff with a fork to separate the grains. Keep aside.
Heat the oil in a heavy non-stick saucepan. Add the cumin, bay leaves, cloves, cinammon and cardamons. Add the onion and fry till golden brown. Add the ginger and chopped tomato and stir fry for 4-5 minutes. Add the tomatoe puree, chilli powder, sugar, garam masala and salt. Bring to a boil. Boil on medium-low heat for 2 minutes.
Lower the heat to the lowest setting. Add the rice and stir gently. Cover the pan. Cook for few minutes till liquid is absorbed and the rice is done. Stir lightly once or twice while cooking. Remove, garnish and serve hot.