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Vegetable Khichdi :
½ cup Rice
3 tablespoon Moong dal
3 cup Water
1 small Onion, chopped
1 small Tomato, chopped
1 small Potato, chopped
3 tablespoon Beans, chopped
3 tablespoon Cauliflower, chopped
3 tablespoon Carrot, chopped
3 tablespoon Peas
3 Green chilli, chopped
1 tablespoon Coriander leaves, chopped
½ teaspoon Cumin seeds / Jeera
½ teaspoon Garam masala
1 teaspoon Red chilli powder
1 tablespoon Ginger Garlic paste
¼ teaspoon Turmeric powder
¼ teaspoon Asafoetida
2 tablespoon Ghee
10 – 12 Curry leaves
1 teaspoon Salt / as per taste


Gasagase Payasa / Khas Khas Kheer / Poppy Seeds Kheer :

2 tablespoon Poppy seeds / Khas Khas
1 tablespoon Raw Rice
½ cup Fresh coconut, grated
¾ cup Jaggery
200 ml Milk
300 ml Water
10 Cashew nuts, soaked
10 Almonds, soaked
½ teaspoon Cardamom powder
2 tablespoon Almond & Cashew nut, chopped
2 teaspoon Ghee

Aloo Bonda :
3 boiled Potato
1 Onion, chopped
3 tablespoon Coriander leaves, chopped
1 tablespoon Red chilli powder
½ teaspoon Garam Masala powder
¼ teaspoon Turmeric powder
1 tablespoon Green chilli & Ginger paste
1 teaspoon Lemon juice
2 tablespoon Oil
½ teaspoon Mustard seeds
10 – 12 Curry leaves
¾ teaspoon Salt / as per taste
Oil for deep fry
Batter :
½ cup Besan
1 tablespoon Red chilli powder
½ teaspoon Garam masala powder
¼ teaspoon Turmeric powder
¼ teaspoon Asafoetida
¾ teaspoon Salt / as per taste
½ cup Water

Coconut chutney :
¼ cup Fresh coconut, grated
3 Dry Red chillli
¼ Onion, chopped
1 Garlic clove
1 tablespoon Tamarind pulp
½ teaspoon Salt / as per taste
¼ cup Water

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