Pumpkin Coconut Chutney

This pumpkin coconut chutney is a delicious and fun twist on a classic coconut chutney. This fun and pretty-looking chutney is perfect when paired with Idlis , dosas or even spread on toast!

Pumpkin Coconut Chutney

Ingredients1x2x3x

Base:

• 1/2 Cooked Potimarron/Pumpkin roasted in the oven for 20 minutes or microwaved or boiled
• Coconut I use frozen
• 2-3 green chili peppers
• 1/2 inch ginger
• 1/2 tsp salt
• 1/4 cup water

Tempering:

• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 4-5 dried red chilies
• 8-9 curry leaves

Instructions

• Add all the ingredients for the base into a blender and blend smooth. Add more tablespoons of water if required.
• Transfer to a bowl and prep the tempering.
• To a small tempering pan, on medium-high heat, add oil. Once it’s hot, add mustard seeds and let them pop. Then add the red chili peppers and curry leaves. (Be careful here, the popping and hot oil could hurt your skin). Once the curry leaves have been added, pick up the pan and swirl it around so everything is well-fried in the oil.
• Pour it immediately onto the chutney and cover the bowl if possible.
• After a couple of minutes, mix the tempering with the chutney and serve with hot Idlis or dosa . Enjoy!

Khichdi or khichari is the soul food that everyone deserves after a long day at work/school or when you just don’t feel like cooking all that fancy. Made with simple ingredients found in your kitchen, khichadi is perfect for a quick nutritious meal. It is made with rice, lentils and masala tempering and comes together easily within minutes.

The basic ingredients typically include rice and split lentils (such as moong dal or toor dal), but variations exist with different combinations of lentils, rice, and added vegetables. The spices and seasonings used can vary depending on regional preferences. It is usually served with accompaniments like yogurt, pickles, or a simple chutney. This is a recipe for Brown RIce split peas where we will be using brown rice, split peas and rice.

The word “khichadi” (also spelled as “khichdi”) in English refers to a traditional Indian dish made by cooking rice and lentils together. It is often flavored with spices and can include a variety of ingredients such as vegetables, sometimes protein like soya chunks. Khichadi is a one-pot meal that is known for its simplicity, comfort, and nutritional value, making it a staple in Indian cuisine and a popular choice for all ages.

Khichdi in India

Khichdi has numerous regional and cultural variations in India, each with its own unique ingredients and flavors. Some of the popular variations include:

1. Bisi Bele Bath : A South Indian variation, this dish is made with rice, toor dal, and a special spice blend that includes tamarind, asafoetida, and a variety of vegetables like eggplant, peas, and carrots. This is a part of my advanced cooking course !
2. Sabudana Khichdi : A popular fasting dish, made with sago pearls, peanuts, and spices.
3. Pongal : A South Indian dish made with rice and split yellow moong dal, seasoned with black pepper, cumin, and ghee. It’s often garnished with cashews and curry leaves.
4. Khichu : A traditional Gujarati dish, khichu is made from rice flour and is seasoned with sesame seeds, cumin, and green chilies. It has a dough-like consistency and is often served with oil and pickle.
5. Ven Pongal : Another South Indian variation, ven pongal is made with rice and split yellow moong dal, spiced with black pepper and cumin. It’s similar to khichdi but has its own distinct flavor.
6. Masala Khichdi : This variation includes more spices and additional ingredients like vegetables (peas, carrots, cauliflower), and sometimes even paneer or tofu. It’s a flavorful and wholesome version.
7. Methi Khichdi : This is flavored with fenugreek leaves (methi), giving it a slightly bitter and distinct flavor. It’s both nutritious and delicious.
8. Palak Khichdi : A healthy and colorful variation, palak khichdi includes spinach, rice, and lentils. It’s rich in iron and other nutrients.
9. Khichuri : Hailing from Bengal, this khichdi includes rice and moong dal, but it’s seasoned with a variety of spices and often contains mixed vegetables.
10. Gujarati Khichdi : In Gujarat, khichdi is often served with a sweet and tangy pigeon pea-based soup called “kadhi.” This combination is known as “Khichdi-Kadhi.”

Khichdi’s adaptation in the Western World

Khichdi has gained recognition and popularity in the Western world primarily due to its delicious taste, nutritional value, and its introduction through Indian cuisine.

1. Health Food : Khichdi is recognized as a nutritious and wholesome dish in the West. It’s appreciated for its balanced combination of rice and lentils, making it a protein-rich and fiber-filled meal.
2. Health and Wellness Trends : As Western countries have become more health-conscious, khichdi fits well into various dietary trends. It is often highlighted as a plant-based, gluten-free, and low-fat option.
3. Fusion Cuisine : Some Western chefs and food enthusiasts have incorporated khichdi into fusion cuisine. They may add their own twists, such as unique spices or ingredients, to create new and exciting versions of the dish.
4. Fasting and Detox Diets : Khichdi, especially variations like sabudana khichdi, is often recommended during fasting and detox diets. It is seen as a simple and easily digestible food option for these purposes.

Khichdi: Ingredients and Substitutes

Ingredients

Ingredients:

• Brown rice
• Dried split peas
• Dried chana dal (split chickpeas)
• Carrots
• Ground turmeric
• Water
• Salt

For tempering:

• Red onion
• Vegetable oil
• Cumin seeds
• Green chili peppers

Substitutes

1. Brown rice – White rice
2. Dried split peas – Yellow split peas or other lentils
3. Dried chana dal (split chickpeas) – Other types of lentils (e.g., moong dal, toor dal)
4. Carrots – Other vegetables like peas, potatoes cauliflower, or bell peppers (or omit if desired)
5. Water – Vegetable broth for added flavor

For tempering:

1. Red onion – White or yellow onion
2. Vegetable oil – Any cooking oil of your choice (e.g., canola, olive, or sunflower oil)
3. Cumin seeds – Ground cumin or cumin powder
4. Green chili peppers – Jalapeño peppers, serrano peppers, or chili powder (adjust to taste)

How to make Brown rice split peas Khichdi

• Place the brown rice, dried split peas, and lentils in a bowl.

• Thoroughly rinse them multiple times to remove any dirt and ensure they are clean.
• Once rinsed, transfer them to a pressure cooker or instant pot. Add the diced carrots, water, and ground turmeric. You can add the salt at this stage, or you can add it after cooking.

• Pressure cook the mixture on medium heat for about 15 minutes. Cooking time may vary depending on your specific device, so be sure to refer to the manufacturer’s instructions.

• While the khichdi is cooking, prepare the tempering. Dice or slice the onions and split the green chili peppers. Set them aside. After the khichdi has finished cooking, turn off the heat and allow the pressure to release naturally.
• In a separate small pan, heat oil over medium heat. Add the cumin seeds and cook them until they become fragrant and start to turn darker, taking care not to burn them.
• Add the diced onions and green chili peppers to the pan, and cook them until the onions caramelize. This may take about 10 minutes.

Tempering

• Once the onions are caramelized, open the pressure cooker (if it has released all the pressure) and pour the tempering into the khichdi. Mix the tempering thoroughly into the khichdi.

• Taste the khichdi and check for salt; add more if necessary. Serve it hot, accompanied by some plant-based yogurt and pickle.

Note: If the khichdi appears too dry when you open the pressure cooker, add more water and bring it to a boil, then switch it off. If it’s too watery, allow it to simmer uncovered to thicken to your desired consistency.

Check out my other rice and lentil recipes:

• Lemon Rice
• Ven Pongal
• Bengali mung daal recipe
• Vegan Biryani

Indian Brown Rice Split Pea Khichdi

Ingredients1x2x3x

• 1 ¼ cups brown rice you can mix with brown and black or whatever brown rice you have available. You can also sub with white rice
• ⅔ cup dried split peas
• ½ cup dried chana dal split chickpeas
• note: you can use whatever lentils you have at the moment
• 2 carrots you can skip the veggies if you want
• 1 tsp ground turmeric
• 6-7 cups water
• 1 tsp salt

Tempering:

• 1 red onion
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 2-3 green chili peppers

Instructions

• Place the brown rice, dried split peas, and lentils in a bowl and rinse them multiple times to remove the dirt and get them clean.
• Once rinsed well, add them to a pressure cooker or instant pot, add the water and ground turmeric. (You can add the salt at this stage or after it’s cooked.)
• Pressure cook it on medium heat for 15 minutes (this could vary depending on your device. Check the instructions for your specific device.)
• Meanwhile, dice or slice the onions, split the green chili peppers and set them aside.
• Once the khichdi has been cooked, switch of the heat and let it release the pressure naturally.
• Heat oil in a mini pan and add cumin seeds on medium heat. Cook until they are fragrant and start to turn dark. Make sure not to burn the cumin
• Then add the onions and green chili and cook them until the onions caramelize.
• This could take about 10 minutes.
• Once it’s caramelized, open the pressure cooker (if it has released all the pressure) pour the tempering into the khichdi, and mix well.
• Check for salt and add more if required.
• Serve hot with some plant-based yogurt and pickle.
• note: If the khichdi is too dry when you open the pressure cooker, add more water and bring it a boil and switch it off. If it’s too watery, let the water cook down and the khichdi thicken a bit.

This Diwali get ready to tantalize your taste buds with this delectable Indian snack! These are my Onion Potato Bhaji, a crunchy delightful dish that’s a standard Indian evening or festive snack. This crispy and flavorful delicacy combines the earthy goodness of potatoes with the aromatic zing of onions, spiced to perfection. Whether you are looking for the best bhajis out there or seeking a unique appetizer, Onion Potato Bhaji is sure to satisfy your cravings. Let’s dive into the recipe and discover the secrets behind its irresistible taste!

Tips to make the perfect Bhajis

1. Preparation is Key: Before you start, make sure you have all your ingredients measured and chopped. This will help you maintain a smooth cooking process.
2. Salt the Onions: After finely chopping the onions, sprinkle them with a little salt and let them sit for about 10-15 minutes. This draws out excess moisture, which helps prevent the bhajis from becoming soggy.
3. Soak the Potatoes: Once you’ve peeled and sliced the potatoes, soak them in a bowl of cold water for about 10-15 minutes. This helps remove excess starch, resulting in a crispier texture.
4. Balanced Spice Blend: Adjust the spice levels to your preference, but ensure you have a balanced blend of spices like cumin, coriander, turmeric, and chili powder for a well-rounded flavor.
5. Correct Consistency of Batter: The batter should be thick enough to coat the back of a spoon, but not so thick that it’s clumpy. If it’s too thick, add a little water; if it’s too thin, add a bit more besan (gram flour).
6. Hot Oil for Frying: Heat the oil to the right temperature (around 350-375°F or 175-190°C). If it’s too cold, the bhajis will absorb excess oil; if it’s too hot, they’ll brown too quickly on the outside while remaining raw inside.
7. Test with a Small Batch: Before you start frying the entire batch, test one bhaji to make sure the oil is at the right temperature and the seasoning is to your liking.
8. Fry in Batches: Don’t overcrowd the pan. Fry the bhajis in small batches to ensure they cook evenly and maintain their crispy texture.
9. Drain Excess Oil: After frying, place the bhajis on a paper towel-lined plate to remove excess oil. This step ensures they remain crisp and not overly greasy.
10. Serve Immediately: Onion Potato Bhajis are best enjoyed fresh and hot. Serve them immediately with chutney, yogurt, or your favorite dipping sauce.

By following these tips, you’ll be well on your way to creating perfectly crispy and flavorful Onion Potato Bhajis!

How to store Onion Potato Bhaji:

While Onion Potato Bhajis are best enjoyed fresh and hot, you can store any leftovers properly to enjoy later. Here are some storage instructions:

1. Cool Completely: Allow the bhajis to cool completely at room temperature. Do not cover them while they are still warm, as this can lead to condensation and make them soggy.
2. Refrigeration: If you plan to consume them within the next 1-2 days, you can store them in an airtight container in the refrigerator. Place a piece of parchment paper between the layers to prevent them from sticking together.
3. Freezing (Optional): For longer-term storage (up to 1 month), you can freeze the bhajis. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe container or resealable bag with parchment paper between the layers.
4. Reheating: To reheat refrigerated bhajis, you can use an oven or a toaster oven. Preheat to 350°F (175°C) and heat for about 10 minutes or until heated through. If reheating from frozen, let them thaw in the refrigerator overnight and then reheat as instructed above.
5. Maintain Crispy Texture (Optional): For best results, you can briefly re-crisp the bhajis in a preheated oven at 350°F (175°C) for a few minutes after reheating.
6. Serve with Fresh Accompaniments: When serving reheated bhajis, consider pairing them with fresh chutneys, yogurt, or sauces to enhance their flavor.

Remember, while reheated bhajis may not be as crispy as freshly cooked ones, they can still be quite tasty. Always label the storage container with the date to keep track of their freshness.

Other snacks from the blog:

• Tandoori soya chaap skewers
• Spicy Kohlrabi fritters
• Vada Pav
• Smashed Potato Papdi Chaat
• Vegan Dahi Vada
• Crispy Plaintain Chips
• Baked Aloo TIkki

Best Onion Potato Bhajis – Aloo Pyaz Pakora

Ingredients1x2x3x

• 1 ½ cups red onions thinly sliced
• 1 ½ cups potatoes grated
• 2 green chilies chopped
• 3 cloves garlic minced
• ½ tsp ground cumin
• 1 tsp red chili pepper powder
• ½ tsp ground turmeric
• ½ tsp ground coriander seeds
• Salt to taste
• ¼ cup Chickpea flour or besan
• 2-3 tbsp rice flour
• Oil for frying

Instructions

• Sprinkle a tsp of salt over the onion slices massage it in really well and let it rest for 15 minutes. This helps draw out the moisture.
• Soak the grated potatoes in cold water to remove excess starch as well.
• After 15 minutes, drain the liquid, squeeze out the liquid from the potato as much as possible, and add it to the drained onions.
• You can choose to keep the onions this way to rinse off the salt btw. Depends on how much salt you want in the bhajis.
• Now add the rest of the ingredients except oil and mix it well with your hands.
• Heat oil in a frying pan and test with a bit of the batter to see if it’s ready. If it rises immediately up with bubbles then it’s ready.
• Take rough amounts of the bhaji mix, they don’t have to be uniform or shaped any particular way, and drop them carefully in the oil.
• Let them fry for a good 5-7 minutes until they are golden brown. You can do a double fry if you like at the end to make sure they are even crispier.
• Carefully take them out of the oil with a slotted spoon and let them drain on kitchen paper towels.
• Serve hot with mint cilantro chutney and enjoy!

Pumpkin Coconut Chutney

Ingredients1x2x3x

Base:

• 1/2 Cooked Potimarron/Pumpkin roasted in the oven for 20 minutes or microwaved or boiled
• Coconut I use frozen
• 2-3 green chili peppers
• 1/2 inch ginger
• 1/2 tsp salt
• 1/4 cup water

Tempering:

• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 4-5 dried red chilies
• 8-9 curry leaves

Instructions

• Add all the ingredients for the base into a blender and blend smooth. Add more tablespoons of water if required.
• Transfer to a bowl and prep the tempering.
• To a small tempering pan, on medium-high heat, add oil. Once it’s hot, add mustard seeds and let them pop. Then add the red chili peppers and curry leaves. (Be careful here, the popping and hot oil could hurt your skin). Once the curry leaves have been added, pick up the pan and swirl it around so everything is well-fried in the oil.
• Pour it immediately onto the chutney and cover the bowl if possible.
• After a couple of minutes, mix the tempering with the chutney and serve with hot Idlis or dosa . Enjoy!