Veggie Masala Khichdi

Khichdi is one of the most popular Gujarati dishes and is usually made with a combination of lentils and rice cooked together. Adding in a few veggies and spices makes it a delectable recipe

All Ingredients

Kadhi is the ideal accompaniment to this Rice and lentil recipe. Watch how to make Veggie Masala Khichdi and Kadhi on our Youtube channel.

Veggie Masala Khichdi
Course: Main Dish
Cuisine: Gujarati, Indian-Vegetarian
  • 1 cup Frozen Mixed veggies – Corn, Carrots, Peas and Beans
  • 8-10 Broccoli Florets
  • 1 Medium sized Potatoes – Chopped and soaked
  • 2 Medium sized Onions – roughly cut
  • 12-15 curry leaves
  • 2 Green Chillies slit lengthwise
  • 4 dried red chillies
  • 1 small stick Cinnamon/ taj/ dalchini
  • 8-10 Black Peppercorns/ mari
  • 1 Cloves/laung/laving
  • ¼ cup Tuver Dal / Pigeon Peas (Split pigeon peas – Washed and soaked for 15 mins
  • 1 cup long grain basmati rice – Washed and soaked for 15 mins
  • 1 tbsp Sesame oil
  • tbsp Cow's Ghee/ Clarified butter
  • tsp Asafoetida
  • tsp Turmeric powder
  • 1 tsp Red Chilli Powder
  • salt - to taste
  • 3 cups water
  1. Put a pressure cooker on the flame and let it heat for a while
  2. Roast the dry spices for a few seconds
  3. Add Sesame oil and ensure that all the spices are coated in the oil
  4. On a medium flame allow to heat till the ghee melts completely
  5. Add the mustard seeds
  6. Add the cumin seeds
  7. Add Asafoetida
  8. Add the red chillies once you hear the popping sound
  9. Crush the curry leaves in your hand and add them
  10. Add the chopped onions
  11. Give the mixture a Good whisk
  12. Add the Turmeric
  13. Add the chopped Potato
  14. Add the Broccoli florets
  15. Add the frozen mixed veggies
  16. Add the red chilli powder
  17. Add Salt to taste
  18. Once the veggies start softening, add the rice and split pigeon peas mixture
  19. Stir the mixture well
  20. Add Water
  21. Stir the mixture well
  22. Cover the Pressure cooker and allow for two whistles
  23. After the pressure cooker cools down, the khichdi is ready
  24. Enjoy with Papad and Yoghurt

Veggie Pulao

A non-spicy, healthy, full of refreshing veggies rice dish made from the long-grained Basmati rice, potatoes, carrots, chick peas. Microwave compatible

Veggie Pulao
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
A non-spicy, healthy, full of refreshing veggies rice dish made from the long-grained Basmati rice, potatoes, carrots, chick peas. Microwave compatible
Course: Main Dish
Cuisine: Indian-Vegetarian
Servings: 6 Servings
Ingredients - for the Microwave
  • A Microwave safe bowl
  • 3.5 -4 Cups water
  • salt to taste
  • 1-2 Cups Chick Peas pre-boiled or canned, also known as Kabuli chana
  • Handful Green Beans washed and cut to small pieces
  • 2 Medium sized Carrots cleaned washed and cut to small pieces
  • 1 Medium Potatoes washed peeled and cut to small pieces
  • 1.5 cups long grain basmati rice washed well & soaked- keep aside
Ingredients for the Wok
  • A Large Non-stick WOK
  • 2 Tbsps. Cow's Ghee/ Clarified butter Cow's Ghee/ or quantity to liking
  • 1 tsp. Sesame oil adding a little oil to ghee stops the ghee from burning
  • 1 tsp. Cumin seeds / Jeera
  • 1 tsp. Mustard seeds / Rai
  • 3 Green Chillies slit vertically, non-spicy, we don't want chilli rice!
  • 1 Cup Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped also known as Kothmir/Hara Dhania - washed and finely chopped
  • 7-8 Shallots peeled, washed & cut
  • 2 BellPeppers/ Capsicum- washed washed, very large, deseeded & cut to small pieces
  • 2 Garlic cloves crushed and chopped
  • 1 Onions medium size, peeled, washed & cut
  • 1 Onions medium size, peeled, washed & cut
  • 2 BellPeppers/ Capsicum- washed very large, deseeded & cut to small pieces
  1. Method (For the Microwave) In the microwave safe bowl, drain water & throw in the rice Add rest of the ingredients. Add salt to taste.
  2. Add 3.5 -4 Cups Water. Microwave till done.
  3. My microwave on a high power took 22 minutes.
  4. Once done remove from microwave & let cool.
  5. FOR THE WOK:- While the rice was in the Microwave I finished rest of the cutting/chopping
  6. Place the wok on a low flame Let it heat well Add 1tsp. Cumin/ Jeera ,1 tsp. Mustard seeds/ Raai NOW add Cow's Ghee/ Clarified butter or quantity to liking & sesame oil let crackle
  7. add onions saute till transluscent
  8. Add Cilantro/Coriander/Kothmir/Hara Dhania, BellPeppers/ Capsicum & green Chillies Saute till the onions turn a fine pink- not brown
  9. Add the microwaved rice,
  10. taste salt, adjust
  11. Mix well & plate well Feel the veggies taste individually although its a medley

Confused Curry

Confused Curry

A mixed vegetable curry combining more than five vegetables including potatoes, eggplants, cauliflower, carrots, tomatoes and bell peppers

  • 1 Cauliflower (cut into florets)
  • 1 cm Tomato (cut into 1cm by 1cm pieces)
  • 1 cm Bell pepper (cut into 1cm by 1cm pieces)
  • 1 cm Carrot (cut into 1cm by 1cm pieces)
  • 1 cm Onion (cut into 1by 1cm pieces)
  • 1 Potatoes (cut into cubes)
  • 1 Egg plant (cut into cubes)
  • 1 tsp Fenugreek seeds
  • 1 tsp Mustard seeds
  • 2 pinches Asafoetida
  • 2 tsp Turmeric
  • 1 Pc Ginger (finely chopped)
  • 1 garlic (finely chopped)
  • 1 Green Chillies (finely chopped)
  1. Boil the cauliflower florets in salt water till the water starts boiling and keep aside
  2. Prepare a tomato, bell pepper (capsicum), carrot and onion
  3. Once the oil heats up, add 1 tsp fenugreek, 1tsp mustard, 2 pinches asafoetida, 2 tsp turmeric.
  4. Add finely chopped ginger, garlic and green chillies and saute for a minute
  5. Add roughly cut onions and saute till soft
  6. Add the rest of the veggies and salt to taste
  7. Add one red and green tomato – chunked
  8. Add roughly chopped potato chunks and aubergines (egg plant)
  9. Add cauliflower florets kept aside earlier
  10. Add enough water till it rises slightly from the base of the wok
  11. Cover and cook on a low flame till semi done and add jaggery to taste
  12. Taste, adjust salt and sweetening. Add a heaped tbsp of chickpea flour and toss well to avoid lumps

Tomato Rice

Tomato Rice
This simple one-dish meal of Tomato rice that goes well with yummy home-set cooling curds. Here's the recipe for 2 People
Course: Main Dish
Cuisine: Indian-Vegetarian
Servings: 4 Servings
  • 2-3 cups Rice pre cooked fresh or leftover- ( decide by individual appetite)
  • 2 tbsp. Sesame oil any non-pungent oil
  • 8-10 curry leaves
  • 1 tsp. Mustard seeds / Rai
  • 2 tsp Cumin seeds / Jeera
  • 3-4 pinches Asafoetida
  • 1 tsp. Turmeric powder
  • Cumin-coriander powder / Dhania Jeera powder Dhania Jeera powder
  • 1 tsp. Red Chilli Powder optional
  • 6-8 Tomatoes medium size
  • 3 Onions roughly or finely chopped,as per liking
  • 2 Garlic bulbs peeled & grated
  • 3 Green Chillies vertically slit
  • 2 Fresh Ginger/ Adrak / aadu peeled & grated
  • 1 small bunch Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped washed & finely chopped ( i didnt have that 🙂 )
  • salt to taste
  • Sugar to taste - optional
  • A Large Non-stick WOK large, broad, non-stick
  • Pav Bhaji Masala as per liking
  1. Place the wok on medium heat. Pour Sesame, oil, do not let it smoke Add mustard seeds, let it crackle. Add cumin, let it brown
  2. Add Asafoetida Add Green chilli & Curry leaves
  3. Add onion, stir & saute till pink
  4. Add the grated ginger garlic let cook till 3-4 minutes,
  5. Add Chopped tomatoes,turmeric powder & Cumin-coriander powder/ Dhania Jeera powder
  6. Stir, cover and cook
  7. Allow tomatoes to go soft add Salt & Sugar
  8. Mix well & do not cover, let sugar & salt taste to set in Mix well
  9. Add RICE
  10. Mix well without breaking Rice grain, Leave for another 5 minutes
  11. Transfer to a serving bowl Serve with sweet cardamom lassi or plain cool yogurt

Veg Manchurian

You can watch this Recipe on our Youtube Channel here

Veg Manchurian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
This recipe can be made from the readily available frozen veggies and the shredded veggie mixes available in supermarkets.
Cuisine: Indo-Chinese
For the Dumplings
  • 2 cups shredded veggies beetroot, cabbage, green beans, carrot, capsicum, onion and spring onions. Before using the shredded veggies for dumplings set aside about half a cup to add to the Manchurian sauce later
  • 1 cup Corn flour
  • 1 cup white flour
  • 2 tbsp Dark Soya Sauce
  • 2 tbsp Hot sauce
  • 2 tbsp Ginger Garlic paste or quantity to taste
  • 2 tbsp Red and green chilli paste - to taste
  • 1 tbsp crushed black peppercorn powder
  • salt Soy sauce does have salt
  • 3 tbsp Corn flour
For the Sauce
  • 3-4 cups water room temperature
  • 3 tbsp Dark Soya Sauce
  • 3 tbsp Tomato ketchup
  • 2 tbsp Hot sauce
  • 3-4 Green Chillies – finely chopped
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 2 tsp crushed pepper powder
  • 1 Spring onion – finely chopped – set aside for seasoning
  • 2 tsp Oil of choice oil of choice – preferably Sesame oil or Peanut oil
  • 2 tsp crushed pepper powder
  • 1 Spring onion – finely chopped – set aside for seasoning
  • 2 tsp Oil of choice – preferably Sesame oil or Peanut oil
  1. Method (For the dumplings) Mix all the ingredient to form a tight dough Bind well without adding any water Roll into balls
  2. Deep fry, shallow fry or air fry till crisp and set aside.
  3. Method (For the Sauce) In a bowl, mix ingredients 1 to 5 into a smooth fluid mix and set aside In a heated wok, pour the oil and add ginger and garlic paste till they turn pink. Add the chopped chillies and crushed pepper
  4. Add the half cup of shredded veggies which were set aside earlier
  5. Add the liquid mix and give it a boil Keep stirring to avoid starchy lumps. Once the mixture starts glazing, add the dumplings.
  6. Add water if required. Add Salt to taste if required Give it a roaring boil letting the dumplings absorb the flavours Taste. Adjust
  7. Transfer to serving bowl, garnish with finely chopped spring onions Enjoy with a bowl of rice or noodles!
Recipe Notes


Prep Time
15 mins
Cook Time
35 mins
Total Time
1 hr
I am a foodie & I love to cook too... I never feel lazy when I have to cook. Any time of the day/ night. Sometimes I even get scolded by my Hubby dear for not taking a break. It's tough to explain but cooking's my break 🙂 But I am a staunch Gujarati too. I love my "thepla-shaak", Daaldhokli, Dhokla, Khaman-homemade, my Dal Rice Shaak Rotli meals...and MUTHIYA- the steamed dumplings. I can write a long article about these lovely MUTHIYAS 🙂 WHAT IS MUTHIYA? Muthiyas are steamed flour and grated vegetable dumplings. They can be made by combining several flours of your choice but the base flour must be wheat. In combination with wheat flour, I combine Bajri / Pearl Millet flour, Maize, Wheat Bran, Burgul / Ghau Fada I GRATE sweet gourd, carrot, zucchini, cabbage or chop spinach, fresh fenugreek leaves - whatever is available in my veggie tray, I add to the Flour/s or a little of all of this. Even grated bitter gourd/karela & it's skin also tastes awesome When it comes to chopping greens, I prefer scissors There have been many tips for using left over rice or Khichdi in the muthiya. I hate doing that. It spoils the "MUTHIYA TASTE" I refrain from using leftovers in muthiya. AHH! YES! I PREFER TO ADD ENO INSTEAD OF SODA BICARB I steam some extra muthiyas, store in the fridge to put them in some curried veggies. OR even make a round 2 as an evening meal OR even pack and carry in the car to avoid an "outside" meal while shopping in the malls. this is a life saver dish 🙂 trust me 🙂 NOW THE recipe- finally 🙂
Course: Main Dish
Cuisine: Indian-Vegetarian
Servings: 35 Muthiyas
For the Muthiya Dough
  • 1.5 Cups Wheat Flour
  • 1.5 Cups Bajri / Pearl Millet Flour
  • 2 cups Fresh Fenugreek Leaves washed well, Chopped (here you can use any or little of all- GRATED sweet gourd, carrot, zucchini, cabbage, chop spinach, fresh fenugreek leaves)
  • 1.5 Cup Curds/ yogurt- Plain and unflavored
  • salt to taste
  • 2 Tbsp. Sugar believe me they don't taste "sweet"
  • 4 tsp. ENO /flavourless Fruit salt / soda bicarb
  • 1.5 tbsp. Sesame seeds
  • 1 Tsp. Turmeric powder
  • 1 Tsp. Asafoetida
  • 2 Tsp. Red Chilli Powder (don’t you worry, won't get spicy)
  • water - as require
  • A Microwave safe bowl to mix ALL
  • A large good quality STEAMER
For the tempering of Muthiyas
  • A Large Non-stick WOK
  • 3 Tbsp. Oil of choice
  • 2 Tbsp Sesame seeds yes again
  • 2 Tsp. Mustard seeds / Rai
  • 1 Garlic bulbs peeled & grated
  • 4-5 Green Chillies cut to Half Inch pieces- Or to taste
  • Muthiyas cut to Biteable size
For the Muthiya Dough
  1. In a large bowl put all the ingredients except WATER, Mix & knead well
  2. Now add water to make a soft dough. Stiff dough= hard & dry muthiya
  3. Take a pinch of the ready dough & dare to taste & adjust taste at this stage. After this stage there wont be any scope to rectify
  4. Wash hands, Pour water in the steamer, ready the steamer for steaming Put the steamer on a medium flame.
  5. Grease the steaming dish with a unflavoured and non-smelly oil - well take a small dish or a bowl with some water in it Wet palms with water NOT OIL take a dollop of dough and roll well and put on the steamer dish. Repeat with the rest of the dough
  6. Cover the steamer with lid
  7. Steam without opening Lid for 20-25 minutes- patiently Insert a tooth pick or a knife to the steamed rolls. If the knife/toothpick comes clean, then they are done, If not then do wait till they come clean 🙂
  8. Serve right away for an oil free YUM with Chutney or Ketchup
Saute Muthiyas
  1. On a Medium flame, place wok
  2. Pour Oil
  3. Allow Oil to get hot, NOT SMOKE 🙂
  4. Add Mustard seeds
  5. Allow to crackle
  6. Add Sesame Seeds + Chillies+ Garlic
  7. Add the cut Muthiyas immediately ( WHY? because they are going to saute for quite some time so care should be taken that garlic & sesame & green chillies retain their favors)
  8. Carefull toss the muthiyas at intervals
  9. Allow the Muthiyas to get NICELY CRISP
  10. Transfer to serving Plate
  11. Serve with Green- Coriander Chutney & Ketchup
Recipe Notes

Don't forget your cup of TEA or a TALL glass of Chaash With your LOVED ones.. #TIP# if living in cold climatic conditions, prepare the steamed rolls & next day follow up with saute & crisping them up in the wok for your kiddo's or Hubby's tiffin box.

Green Chutney

Green Chutney
Course: Accompaniment
Cuisine: Indian-Vegetarian
  • 2 bundles Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped washed
  • 7 Green Chillies
  • 3 buds Garlic cloves peeled
  • 2 tbsps. Peanuts raw
  • salt - to taste
  • Sugar / splenda- to taste but optional
  • 2 tbsp lemon juice-
  1. Blend to make a fine chutney in the blender!


See the Video of this recipe on our YouTube Channel

Prep Time
15 mins
Cook Time
10 mins
Total Time
30 mins
Gujarati Kadhi: A no-nonsense instant solace incarnate! Made from Chickpea flour, yogurt and a few spices.
Course: Accompaniment
Cuisine: Gujarati, Indian-Vegetarian
Servings: 3 People
  • 2 cups Buttermilk/Laban Use thick buttermilk - sourness by choice or 1.5 cups curd/yogurt/dahi
  • 1 cup water for curd/yogurt/dahi - use 2.5 cups
  • 2 Tbsps. Besan /chana atta/ Chikpea flour
  • salt
  • 1 tbsp Jaggery- monitor as per liking of sourness in the Kadhi
  • 1 piece Fresh Ginger/ Adrak / aadu peeled, washed and grated
  • 15-20 leaves curry leaves
  • 2-3 Tbsp. Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped
  • 2 Green Chillies washed and slit vertically
  • 1 Big dry Red chilli
  • 12-15 Black Peppercorns/ mari
  • 1 Cinnamon/ taj/ dalchini about 2 inches long
  • 2 tsp. Fenugreek / Methi Seeds
  • 2 tsp. Mustard seeds / Rai
  • 2 tsp. Cumin seeds / Jeera
  • 1/2 tsp Asafoetida
  • 1 Tbsp. Cow's Ghee/ Clarified butter
  1. In the bowl mix ingredients number 3,4,5,6
  2. Whisk well, Transfer to a wok On a low flame stirring frequently put the wok
  3. Add a some 7-8 curry leaves, a little grated ginger, 1 green chilli & 3-4 pinches of Coriander
  4. Add jaggery
  5. Let the Kadhi come to a good happy boil Kadhi boils over like milk
  6. Keep stirring frequently or the kadhi will boil over and jagger shall stick to bottom & burn. Put the wok by the side once the kadhi come to a boil
  7. In a small pan or a convenient vessel over a low flame, put 1Tbsp. Cow's Ghee/ Clarified butter
  8. immediately add the cinnamon stick, pepper corns allow the ghee to melt
  9. add fenugreek/ methi seeds
  10. add 2 tsp. Raai/mustard seeds,2 tsp. Cumin/Jeera let all crackle add the asafoetida
  11. Add rest of the ginger, chillies, cilantro & curry leaves saute well, stirring till a beautiful aroma wafts in kitchen
  12. Add the previously put aside mixture to the tempering and allow to boil for a few minutes
Recipe Notes

Care should be taken to avoid all the spices going"black". If the heat is too intense, remove from flame and let the spices release their flavors. Transfer "all" of it to the kadhi in the wok Put kadhi again on a slow flame to give one more boil over and cover

Plain rice goes well with Kadhi. Kadhi is also an excellent accompaniment with Veggie Pulao