Khichdi Kadhi Recipe- Rich in Protiens

Khichdi-Kadhi

 Khichdi- Khadhi recipe is purely Indian traditional food.

in India, when somebody is sick or recuperating from ailment, at that point Khichdi-Kadhi is served to him/her. Indeed, even doctors prescribe khichdi-Kadhi to patients.

Khichdi- Kadhi is extremely healthy food, and always keeps you in good health. Khichdi is served as detox diet as it consumes fewer calories.

Not like other rice based dishes like pulao or biryani, in khichdi the rice grains are not that separate. You can increase or decrease the amount of water to differ the consistency of khichdi. I generally prefer khichdi consistency like soft porridge by chance that you need slight soupy consistency at that point increment the amount of water.

For all those who don't know, Kadhi has a soup type consistency, kadhi is a yogurt based dish to which gram flour is added, tempered and simmered with spices.

Benefits of Khichdi-Khadi:

- Very good source of Protein

- Khichdi soothes your stomach and intestine and is easy to digest.

- As it is soft it can be given to small kids and elderly adults, also it is nutritious

-Perfect food to eat when you are sick or sometimes you want to change from regular spicy food

- Khichdi is one kind of detoxifying food.

-For maintaining weight eat twice a week, it will be a great help when you are on diet.

KHICHDI-KADHI

Khichdi

KHICHDI:

Servers:4
Preparation Time:10 Mins
Cooking time:30 Mins

INGREDIENTS:

• 2 cup of mixed Split Pigeon Peas/Toor dal and Rice( wash thourghly with water)

(50% split pigeon peas/toor dal and 50% rice)

• 3 and a half cups of water.
• 1 tsp Turmeric powder
• 1 tsp Asafoetida
• Salt 

INTRODUCTION

1.   Take a big vessel, wash the mixed split pigeon peas/toor dal and rice thoroughly.
2. Add 3 and a half cup of water to split pigeon pea and rice, add Turmeric powder, Asafoetida, salt as per taste
3. Put the vessel in a pressure cooker, allow 5-6 whistles. Allow pressure cooker to cool.

Serve Hot!! 

Note: Eat Khichdi within 30 mins of cooking, else as it cools down the texture will not remain the same, by chance if this thing happens, then add 1/2 cup of water to khichdi and heat it and keep stirring till it becomes soft again 

KADHI/ Butter Milk Curry!!

Serves 4:
Cooking Time:10 Mins

Kadhi

INGREDIENTS:

• 3 cup(medium) of  plain Yoghurt
• 2 cups of Water
• 1 tsp Ghee/clarified butter
• 2 tsp Fenugreek seeds, cumin seeds(jeeru), black mustard seeds(Rai)
• 1 Green chilli( not hot one)
• 3-4 curry leaves
• 2 tbsp Gram Flour
• Salt
• 1 tsp Turmeric Powder
• 1 tsp Asafoetida

INTRODUCTION:

1. Mix Yoghurt and water and blend it with a hand blender. 
2. Add Gram Flour in above mixture and again blend it with hand blender
3. Tak a pan, add Ghee/ clarified butter when it gets little hot add Asafoetida, Fenugreek seed, cumin seeds and black mustard seeds, add green chilli and curry leaves.
4.  Add the yogurt mixture to the pan and add turmeric powder and salt as per the taste, and let it boil for 6-7 mins. 

Serve Hot!!

Note: You can also eat sliced onion with it.

Can be Served with: add kadhi in khichdi and mix well then eat it