BAJRA KHICHDI

Stuffed to the core with iron health, this khichdi is a treat for elders and the children in the family!

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Serves 4.

Ingredients

1/3cup whole bajra (black millet) 3 tablespoons yellow moong dal (split yellow gram) 1 teaspoon cumin seeds (jeera) ½ teaspoon asafoetida (hing) 1 tablespoon ghee salt to taste

Method

1. Grind the bajra to a coarse powder in a blender. 2. Combine the bajra and moong dal with salt and 2½ cups of water and pressure cook for 3 to 4 whistles. 3. Heat the ghee in a pan and add the cumin seeds and asafoetida. When the seeds crackle, pour over the cooked bajra khichdi and mix well. 4. Serve hot. more information www.tarladalal.com

HARE CHANE KE KEBAB

The power of green adds the taste of delight! The interesting combination of mint and
hara chana makes the kebab a must try.

Cooking Time : 20 mins.
Preparation Time : 20 mins.

Makes 10 kebabs.

Ingredients 1 cup hare chane (whole fresh green gram) 1 cup paneer (cottage cheese), crumbled ½ cup finely chopped onions ½ cup chopped mint leaves (phudina) 1 teaspoon finely chopped ginger 8 to 10 green chillies, chopped 3 tablespoons chopped coriander 1 teaspoon garam masala 1 teaspoon coriander (dhania) powder 1 teaspoon lemon juice salt to taste 1 tablespoon oil for cooking Method 1. Soak the hare chane overnight. 2. Next day, drain, wash, add 3½ cups of water and pressure cook till soft. Strain. 3. Mash the hare chane and paneer and add the remaining ingredients. 4. Mix well and shape them into kebabs on metal skewers that are 100 mm. (4") long. 5. Brush each kebab with a little oil. 6. Cook on a barbeque for a few minutes. Alternatively, you could use the grill option of the oven or even use a tava (griddle) and cook till they are lightly browned on all sides. 7. Serve hot. Nutritive values per kebab : Energy Iron Protein Carbohydrates Fat 77 cal. 0.8 mg. 3.6 gm. 4.6 gm. 5.0 gm. more information www.tarladalal.com