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Baked Khichdi Recipe / Rice Casserole | One Pot Recipe Challenge

Hey Foodies,

Don’t you feel lazy at times to cook a dish? What comes up to you? I basically look to make a simple, healthy and easy to make.. If that’s one pot, icing on the cake!

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So the wonderful people behind Mooppi! have challenged me to make my favorite One Pot Dish.. My response was why not? There’s lot more one pot recipes than One Pot Pasta..

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In an instant, I knew what I will make, it’s baked khichdi.. It’s simple to make, high on nutrition, and there are numerous ways you can gorge on it. Be it serving a scoop full with papad, chutney and achar or a wedge with schezwan sauce ๐Ÿ˜‰

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Let’s not delay any further, here’s the recipe in detail:

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I did my part, Now it’s your turn & you can win a $250 Amazon Gift Card if you can impress many peeps and get their winks for your dish. The person with the most winks, and the higher level will win the challenge on 25th February 2016.

The challenge to you – Make your favorite One Pot Dish and post it on the Mooppi App in the challenge – . You may post an image, or an video or if you like to you want to a writeup. Get the Mooppi App now and game on – http://bit.ly/getmooppi

Learn More about Mooppi! –ย http://bit.ly/knowmooppi

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That’s all peeps, catch you soon ๐Ÿ™‚

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Mili Juli Sabzi Recipe – Restaurant Style Indian Main Course Recipes

Hey Foodies,

Here’s another sabzi for you..

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This Mili Juli Sabzi is a very similar recipe to mix veg sabzi, but has some good amount of influence from South parts of India..

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A combination of flavors so great, I’m sure you’ll love it! Let’s get to the recipe now ๐Ÿ™‚

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Mili Juli Sabzi Recipe - Restaurant Style Indian Main Course Recipes
 
Ingredients
  • Onion - 2 {finely chopped}
  • Coconut - ¼ cup
  • Potato - ¼ cup {roughly diced}
  • Carrots - ¼ cup {roughly diced}
  • Cauliflower - ¼ cup {small florets}
  • Beans - ¼ cup {chopped}
  • Paneer - 50g {cubes}
  • Oil - 2 tbsp + as required to shallow fry veggies
  • Cumin Seeds - ½ tsp
  • Asafoetida - ¼ tsp
  • Curry Leaves - 4-5
  • Green Chilis - 2 {slit}
  • Dry Red Chilis - 3 + 1
  • Bay Leaf - 2
  • Ginger Garlic Paste - ½ tbsp
  • Blended Tomatoes - 6 Medium
  • Salt - as per taste
  • Kashmiri Red Chili Powder - 1 tsp
  • Black Pepper - ¼ tsp
  • Amchoor Powder - 1 tsp
  • Garam Masala - 1 tsp
  • Sambhar Masala - 1 tsp
  • Sugar - ¼ tsp
  • Coriander - handful [chopped]
  • Corn Flour - ½ tsp
  • Capsicum - ¼ cup {roughly diced}
  • Coconut Milk - 3 tbsp
  • Tadka Garnish : Oil - 1 tsp
  • Mustard Seeds - ½ tsp
  • Split Bengal Gram / Chana Dal- ½ tsp
  • Split Skinless Black Gram / Dhuli Urad Dal- ½ tsp
  • Curry Leaves - 2-3
  • Dry Red Chili - 1
  • Coriander - 1 tsp {finely chopped}
Instructions
  1. Preparing Vegetables : Heat up a pan, add 1 - 1½ tbsp oil, followed by the carrots & potatoes. Stir occasionally and cook till golden then take down in a bowl. When the potatoes & carrots are done, add the beans & cauliflower to the pan and cook till golden transfer to the same bowl.
  2. Then add about ½ tbsp of more oil if needed, and add the paneer cubes & cook till golden. Take down these paneer cubes separately.
  3. Brown Onion Paste with Coconut : In another pan, add about a tablespoon of oil and the two chopped onions, Stir & cook till brown in medium flame. Add the ¼ cup of fresh coconut & cook for a minute. Let it cool down to room temperature and then blend to a paste.
  4. Preparing the sabzi : In a kadhai or wok heating up in medium flame, add in 2 tbsp of oil. After it gets hot, add : cumin seeds, asafoetida, curry leaves, slit green chili, dry red chili, bayleaf. Stir and cook for 3-4 seconds, then add in the ginger garlic paste & cook for half a minute.
  5. Now, add in the brown onion paste we made earlier & cook it until it starts leaving the sides of the pan & starts oozing out oil. Pour in the blended tomatoes, add salt as per taste & cook till it starts leaving the sides of the pan.
  6. Add the masalas to it : kashmiri red chili powder, black pepper, amchoor powder, garam masala & sambhar powder and a pinch of sugar. Also add in a handful of chopped coriander and stir well, cook for a good minute of two.
  7. Dissolve the ½ tsp corn flour in 1 tbsp water. Pour that in to the gravy, mix well.. Then add the roughly diced capsicum, fried vegetables(only veggies not paneer.) & about 3 tbsp of coconut milk. Stir well, add a cup or two of water & cook it for 2-3 minutes in medium flame.
  8. Then add in the fried paneer, stir well cook for a minute and transfer to a serving platter.
  9. For Tadka Garnish In a tadka pan, add a tsp of oil. Once hot, add in the mustard seeds. As they splutter, add the chana & urad dal & stir till golden. Then add the curry leaves & dry red chili. Switch off flame, add a good tsp of chopped coriander & pour right into the sabzi. Serve hot/
Notes
The restaurant I had this sabzi served it with a garnish of kurkuri beans.. Basically a fritter similar to kurkuri bhindi. You may make that, out of the 4 attempts I made at home I made the kurkuri thing thrice,, But the recipe gets more complicated and takes longer time.. So to reduce the hassle, I skipped it the fourth time, and it was still great ๐Ÿ™‚ If you are a person who likes eating chicken pieces in a dish with a hand, you would like the kurkuri thing in the dish.
Also in the dish at the restaurant, it was loaded with black cardamons & cloves.. I skipped ๐Ÿ™‚
You can add tamarind pulp instead of amchoor powder, I ran out of it that's why replaced with amchoor powder.

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I hope you like this beautiful combination of flavors, now come-on try the dish & tantalize your tastebuds! That’s all for this week.. Thanks ๐Ÿ™‚

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