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Festival Menus    Khichdi   Ingredients :  1 Cup Govindo Bhog or Atap  Rice (cleaned) 1 Cup Moong dal (cleaned) 1 Cup carrots cubes 1 Cup chopped spinach 1 Cup green peas 1 Big tomato chopped 1 green chili 1 tsp cumin seeds 1 bay leaf 4-6 Methi seeds 1/2 tsp turmeric powder Salt to taste 1 tbsp oil 1 tbsp Ghee  How to Cook :  Heat oil in a pressure cooker Add cumin seeds,methi seeds, bay leaf, and chili to it. Add all vegetables and saute for some times. Add Rice and moong dal to it Add salt and turmeric powder and mix well. Now add 4 cups water to it. Close the lid and cook till 4 whistles and switch off the flame. Let evaporate the steam. Add 1 tbsp ghee . Now its ready to serve . Beingan Bhaja   Marinate Bengain Pcs with Turmeric Powder ,salt & little Mustard Oil for 1/2 an hour . Heat Mustard oil in Frying Pan . Deep Fry until golden brown in both the sides . Click on Recipe Link to know Recipe  Papad Salad 

                      Veg Lunch Thali               Click the Links for Recipes                 Palak Dal | Spinach Lentils        Pawtol Posto | Parwal in Poppy  Seeds                           French Fries                                   Curd                                   Rice               Keep Visiting for More Recipes 

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#Idli #SambharDal #RedChutney #WhiteChutney How to Prepare White Chutney :  Ingredients : 1/2 Cup Grated Coconut  4 tbsp Roasted Bengal Gram  4 Green Chilies  1 Cup Chopped Coriander Leaves  1 tsp Mustard Seeds Few Curry Leaves  Salt to taste  2 tbsp White Oil  Preparation Grind Coconut , Roasted Bengal Gram , Green chilies & coriander leaves together adding little water . For Tempering :  Heat oil , Add Mustard Seed, curry leaves . Let it cool . Add Tempering and Salt to Mixture . Mix well & Serve . For Red Chutney , Sambhar & Idli watch the Video : 

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