(Soji is name of the recipe (like idli,dosa, etc) not an ingredient) Rice along with mung dhal & vegetable - preparation time 30 min
I didn't had this tiffen before marriage. I tasted this recipe after marriage.Actually in my in-laws house they won't pressure cook sooji they will keep adding boil water as and when required i altered to below method. It might slightly resemble pongal and upma. If you don't add correct proportion of water you will end up in vegetable pongal :-). Try it out it will be healthy and tasty tiffen. No need of side dish.
Ingredients:-
Onion - 1 (chopped to cubes)
Ginger - 1 inch (chopped finely)
Carrot - 1 (chopped to small cubes)
Curry leaves - 1 or 2 string
Green chili - 2 (chopped)
Groundnut - 1 tbsp
Split urad dhal - 1 tbsp
Mustard - 1/2 tsp
Sesame oil - 1 tbsp
Rice - 1 cup (measure 2 cup and 3/4 cup in same cup for cooking)
Split mung dhal - 1 tbsp
Asafoetida - A pinch
Salt - required amount
Preparation method:-
In a tawa roast the rice till it turns to white color and slightly puffed. Add the mung dhal, roast for few seconds. Transfer this to a vessel and keep.
In same tawa add sesame oil, mustard to splutter, urad dhal, groundnut, roast to slight brown.
Add carrot, onion, curry leave, chili, ginger and sortae for few mins.
Add the hing (asafoetida) along with the roasted rice, mung dhal, salt & measured water.
Tranfer to cooking vessel and pressure cook for 3 to 4 whistle & simmer the flame for 5 to 10 mins.
Serve it hot.This dish will be very filling and easy to digest. When you want to give to kids reduce the chili & ginger.
I didn't had this tiffen before marriage. I tasted this recipe after marriage.Actually in my in-laws house they won't pressure cook sooji they will keep adding boil water as and when required i altered to below method. It might slightly resemble pongal and upma. If you don't add correct proportion of water you will end up in vegetable pongal :-). Try it out it will be healthy and tasty tiffen. No need of side dish.
Ingredients:-
Onion - 1 (chopped to cubes)
Ginger - 1 inch (chopped finely)
Carrot - 1 (chopped to small cubes)
Curry leaves - 1 or 2 string
Green chili - 2 (chopped)
Groundnut - 1 tbsp
Split urad dhal - 1 tbsp
Mustard - 1/2 tsp
Sesame oil - 1 tbsp
Rice - 1 cup (measure 2 cup and 3/4 cup in same cup for cooking)
Split mung dhal - 1 tbsp
Asafoetida - A pinch
Salt - required amount
Preparation method:-
In a tawa roast the rice till it turns to white color and slightly puffed. Add the mung dhal, roast for few seconds. Transfer this to a vessel and keep.
In same tawa add sesame oil, mustard to splutter, urad dhal, groundnut, roast to slight brown.
Add carrot, onion, curry leave, chili, ginger and sortae for few mins.
Add the hing (asafoetida) along with the roasted rice, mung dhal, salt & measured water.
Tranfer to cooking vessel and pressure cook for 3 to 4 whistle & simmer the flame for 5 to 10 mins.
Serve it hot.This dish will be very filling and easy to digest. When you want to give to kids reduce the chili & ginger.
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