Try a delicious and healthy dish that can fulfill your appetite

Khichdi is a traditional Indian dish that consists of rice and lentils cooked together in a porridge-like consistency. It is a simple, nutritious, and comforting meal that can be enjoyed by people of all ages and backgrounds. Khichdi is often considered a staple food in many regions of India, especially during festivals, fasting, or illness. It is also one of the first solid foods given to babies and toddlers.

There are many variations of khichdi across India, depending on the type of lentils, rice, spices, and vegetables used. The most common lentil used is moong dal, which is split and skinned green gram. Moong dal is easy to digest and has many health benefits, such as balancing the doshas, detoxifying the body, and improving the appetite. Some other lentils that can be used are toor dal, chana dal, or masoor dal. The rice used can be any small-grained variety, such as basmati, sona masuri, or kolam.

The basic method of making khichdi is to wash and soak the rice and lentils for some time, then pressure cook them with water, salt, and turmeric. A tempering of ghee, cumin seeds, ginger and spices are then added to enhance the flavor and aroma. Khichdi can be made more wholesome by adding vegetables, such as carrots, peas, potatoes, or spinach. Khichdi can be served as it is, or with a dollop of ghee, yogurt, pickle, papad, or chutney. Khichdi is a versatile dish that can be customized to one's preferences and tastes. It is a delicious and healthy way to enjoy the goodness of rice and lentils.

Cauliflower curry is a delicious and nutritious dish that can be enjoyed with rice, roti, or naan. It is made by cooking cauliflower florets in a spicy and aromatic gravy, which can be customized according to one's taste and preference. Some common ingredients for the gravy are onion, tomato, ginger, garlic, cumin, coriander, turmeric, red chili, garam masala, and salt. Some people also add coconut milk, yogurt, cream, or cashew paste to make the curry richer and creamier. The cauliflower curry can be garnished with cilantro, lemon juice, or fried onions for extra flavor and freshness.

Cauliflower curry is a versatile dish that can be adapted to different cuisines and dietary needs. For example, one can make a vegan version by using plant-based milk or cream, or a gluten-free version by using rice flour or cornstarch to thicken the gravy. One can also add other vegetables, such as potatoes, peas, carrots, or beans, to make the curry more colorful and filling. Cauliflower curry is a great way to enjoy the health benefits of cauliflower, which is low in calories and high in fiber, vitamin C, and antioxidants.

Alu bhaja is a simple and delicious dish of crispy fried potato slices from the Bengali cuisine. It is a popular accompaniment for dal-rice, khichdi, or roti. Alu bhaja can be made with different spices and methods, but the basic ingredients are potatoes, salt, turmeric powder, red chili powder, and mustard oil. Some variations of alu bhaja include adding rice flour, onion, or dried red chilies for extra flavor and crunch. Here is a  recipe for alu bhaja:

Peel and slice 3 medium potatoes into thin slices.

Heat 2 tablespoons of mustard oil in a flat skillet or tawa over medium-high heat.

In a mixing bowl, toss the potato slices with ½ teaspoon of salt, ½ teaspoon of turmeric powder, and ½ teaspoon of red chili powder.

Place the potato slices in a single layer on the hot oil and fry for about 10 minutes, flipping occasionally, until crisp and golden on both sides.

 You may need to fry in batches and add more oil if needed.

Transfer the alu bhaja to a paper towel-lined plate to drain the excess oil.

Serve hot or warm with your choice of main dish and a wedge of lime.

Bengali tomato chutney is a delicious condiment that is often served with khichuri, a rice and lentil dish. It is made with ripe tomatoes, dates, raisins, mango candy, sugar, tamarind, and panch phoron, a spice blend of five seeds. The chutney has a sweet, tangy, and spicy flavor that complements the mild and comforting khichuri. It is also a popular side dish at Bengali weddings and religious festivals, especially during Durga Puja. Here is a sample recipe for Bengali tomato chutney:

Ingredients:

- 2 tablespoons of mustard oil

- 1 teaspoon of panch phoron

- 2 dry red chilies

- 1 teaspoon of grated ginger

- 4 medium-sized tomatoes, chopped

- Salt to taste

- 1/4 teaspoon of turmeric powder

- 2 tablespoons of tamarind pulp

- 2 tablespoons of sugar

- 2 tablespoons of cashew nuts

- 1 tablespoon of raisins

- 2 tablespoons of dates, chopped

- 2 tablespoons of mango candy, chopped

Method:

- Heat oil in a pan and add panch phoron and red chilies. Fry for a few seconds until the spices crackle.

- Add ginger and sauté until the raw aroma goes away.

- Add tomatoes, salt, and turmeric powder and mix well. Cover and cook for about 15 minutes, stirring occasionally, until the tomatoes are soft and mushy.

- Add tamarind pulp and sugar and cook for another 10 minutes, stirring occasionally, until the chutney thickens and gets a deep red color.

- Add cashew nuts, raisins, dates, and mango candy and mix well. Boil for a few minutes until the chutney is glossy and sticky.

- Turn off the heat and let the chutney cool slightly before serving or storing in an airtight container in the refrigerator.

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