Refer your friends and Get ₹ 500 for every friend you refer
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed
By Email
By Link
Import your contacts from
Hashtag: #Khichdi
79 posts found for your hashtag #Khichdi
-
-
-
-
-
-
-
-
VEN PONGAL Ven Pongal is traditional delicacy from South Indian Cuisine. It is prepared from rice and split yellow bean (mung dal)and tempered with ghee, cumin, curry leaves, ginger, cashew nuts etc. The word \'ven\' means white in Tamil and \'pongal\' is popular lentil dish. Ven pongal is one of the foods made during 4 day long pongal festival. Pongal is a South Indian verson of Gujarati Khicdi or Bengali Khichuri so on and so forth. Pongal or khichdi is very simple, satisfying and comfort food. Pongal is offered to the God as naivedhyam in South Indian homes as well as in temples during regular pooja, festivals and auspicious days. Apart from beingva popular naivedhyam and festive dish, pongal is one of the popular breakfast too and served with coconut chutney. Though it is consumed as lunch or dinner paired with sambar or pongal gotsu,papad, pickles etc. Pongal is a choice of many South Indians as it is easy to prepare and light on stomach. #KitchenDiaries #Onam2025
-
-
Veg Lunch Platter (Khichdi, Aloodum, Boondi Raita) #KitchenDiaries #Onam2025
-
-
-
-
Sabudana khichdi
#Snack
A light, fluffy, and mildly spiced tea‑time snack that’s perfect for a quick bite. The tiny pearl‑like tapioca pearls are soft yet slightly chewy, tossed with crunchy peanuts, fragrant cumin, fresh curry leaves, and a hint of green chilies. A squeeze of lemon adds a bright zing, while a sprinkle of fresh coriander gives it a fresh finish. It’s warm, comforting, and just the right amount of savory to pair with a cup of tea. 😊
-
-
-
#CookWithPrestige
Leftover khichdi and onion stuffed paratha
Made on prestige tava
-
-
-
#CookWithPrestige
#Khichdi prior to covering the lid of prestige pressure cooker
-
-
#cookwithprestige
mix veg khichdi made with prestige pressure cooker
-
-
-
#CookWithPrestige
Vegetable khichdi prepared in 2L pressure cooker
-
#cookwithprestige
I used prestige pressure cooker for this healthy daliya vegetable khichdi
-
Moong Dal Khichdi With Cauliflower and potato
#PrepSnap
-
#prepsnap
SOAKED FOR MAKING COLOURFUL SABUDANA KHICHDI (Infused natural colours)
-
-
#SLC
Sakkarai Pongal : Ingredients: Yellow Moong dal 1/2 cup Rice 1 cup Jaggery 3/4 cup Desi ghee 3-4 tbsp Handful of Cashews Handful of Raisins Cloves 1-2 Crushed Cardamom 2 1. Roast yellow moong dal until aromatic. Do not change its color. 2. Rinse roasted dal and rice and then pressure cook it with 4 cups of water until cooked well (khichdi like). 3. Roast cashew & raisins in Desi ghee. 4. Then add jaggery with 1/4 cup of water and make syrup. Strain the syrup and add into cooked rice dal mix. 5. Heat 2 tbsp of ghee and put cloves in it. Add rice dal jaggery mix and mix well. Cook for 1-2 minutes then add roasted Dry fruits and crushed Cardamom and mix well. 6. Garnish with roasted cashew and raisins & Serve hot.
-
-
-
-
🥜 The Peanut Face-Off: Which One Is Your Family’s Favorite?
Peanuts are the ultimate hidden gems of the Indian kitchen—adding crunch, protein, and that irresistible nutty flavor! But which recipe reigns supreme in your home?
Cast your vote! 👇🏼
.
A) The Nutty Curry: Mirchi ka Salan or Peanut-based Maharashtrian Amti.
B) The Classic Chutney: The perfect spicy partner for Idli & Dosa
C) The Healthy Crunch: Poha or Sabudana Khichdi topped with roasted peanuts.
D)The Sweet Fix: Homemade Peanut Chikki or Nutty Ladoos.
Comment below with your favorite choice! 😃 -
-
Protein-Packed Meals Under 15 Minutes: Moong Dal Khichdi with Palak
Some days call for simple, comforting meals that are quick to prepare and still nutritionally balanced. This Moong Dal Khichdi with Palak is a fast, high-protein option that comes together in under 15 minutes.
Why you’ll love this recipe
Made with moong dal and rice for a wholesome, comforting base
Boosted with soya chunks for an extra protein punch
Cooked with minimal oil in a Prestige Ceraglide pan for effortless, non-stick cooking
This is comfort food that fits into a busy routine—warm, filling and protein-packed without complicated prep.
Want More High-Protein Meal Ideas?
Join our LIVE Protein-Packed Meals Workshop and learn how to plan quick, practical, high-protein meals for everyday life.
📅 28 Feb | ⏰ 3 PM
👉 Register here for the workshop and secure your spot here : https://forms.gle/DecrXSxKpSzPKa1R6 -
😋 Beetroot Sabudana Khichdi 😋
#BPIC
Healthy And Delicious Beetroot Sabudana Khichdi 👍👍
-
-
-
-
-
-
#IOP
SABUDANA KHICHDI
A little twist to a traditional dish...
I used rock salt, peanuts, curry patta and sabudana to make this delicious & super easy khichdi.
This quick 10 min recipe is my absolute favourite both as a humble offering to the Gods and a hearty and delicious addition to the festive table.
-
-
-
#cnv26
Vrat special:Sabudana Khichdi
The recipe goes as the following the Sabudana: Wash the sabudana 2-3 times until the water runs clear to remove excess starch, which prevents sticking. Soak with just enough water (about 1 cm above the pearls) for 4-5 hours or overnight. Prepare Mixture: In a bowl, mix the soaked sabudana, coarsely ground roasted peanuts, salt, and sugar. Tempering: Heat ghee or oil in a pan. Add cumin seeds, green chilies, and curry leaves. Sauté for a few seconds. Cook Potatoes: Add the boiled, cubed potatoes and sauté for 1-2 minutes until they turn slightly golden. Cook Khichdi: Add the sabudana-peanut mixture to the pan. Mix well on medium flame. Simmer: Cook for 3-5 minutes, stirring occasionally, until the sabudana pearls turn translucent (transparent). Do not overcook, as it will make it sticky. Finish: Turn off the heat. Stir in the lemon juice and garnish with fresh coriander leave.
-
-
#IOP
FALAHARI THALI
Having sabudana khichdi, Singhade ki pakodi, potato chips, walnut halwa, curd and fruits
-
-
Sabudana khichdi
A comfort bowl for a perfect fasting .just one pot meal n you are satisfied.just green chilli paste with sabudana crunch of peanuts n sofeness of sabudana .It\'s wonderful for your fasting n i think all s favourite..
-
-
-
#LPC26
Khichdi and onion stuffed paratha with curd and garlic chatni
-
-
-
-
-
-
-
-
-
-
-
-
Split Urad Dal Green Matar Khichdi With Roasted Papad
One pot soul satisfying meal... Delicious And Nutritious Too!
These khichdi recipe is extremely simple, easy to make and taste amazing and healthy too. Made using from soaked black urad dal+gobind bhog chawal and green peas, turmeric powder, ghee, grated ginger and some indian spices. test amazing when combination goes to lots of ghee, chokha, dahi, achar aur papad or tiluiri.
#LPC26
-
-
-
-
-
Sabudana Khichdi
#BP26
Ingridents_
1.Sabudana
2.Patatotes
3.ground nut
4.Green chilli
5.Black pepper
6.Lemon
7.Salt
8.Cumin seeds
9.Coroander lives
10.kari patta
11.Coeiander lives
Method
1.Sabudana ko acchi tarah 2-4 Pani se wash kareke 6 hours ko soak kar de
2.groundnut ko sekh le.
3.Patotoes ko cut kar le,green chilli cut kar le.
4.Black pepper ka powder bana le.
5.kadai mai ghee dale green chilli,kari patta n Patoes dalkar sotte kare.
6.Patatoes pakh jane per Sabudana dale acchi tarah mix kare upper se grind ground nut 🥜 dale continue chalaye .
7.2-3 min.tak lead lagakar steam de.
8 Lemon juice n coriander leaves dalkar serve kare.agar chahe to Sugar dale maini nahi dala
-
-
#PD26
#15-5-26
Rajasthani Kabuli Chana Achar A spicy and tangy Rajasthani-style pickle made with boiled kabuli chana (chickpeas). Ingredients 2 cups boiled Kabuli Chana 2 tbsp mustard oil 1 tsp mustard seeds (rai) 1 tsp cumin seeds 1 tsp fennel seeds (saunf) 1/2 tsp fenugreek seeds (methi) 1/4 tsp asafoetida (hing) 1 tsp turmeric powder 1–2 tsp red chili powder Salt to taste 2 tbsp lemon juice 2 green chilies, chopped 1 tbsp chopped coriander leaves (optional) Method Prepare the chana Boil the kabuli chana until soft but not mushy. Drain all water completely and let them dry a little. Heat the oil Heat mustard oil until slightly smoky. Lower the flame. Add tempering Add mustard seeds, cumin, fennel, methi, and hing. Let them crackle for a few seconds. Mix spices Add turmeric, red chili powder, and salt. Immediately add the boiled chana and green chilies. Finish the achar Mix everything well for 2–3 minutes. Turn off the flame and let it cool. Add lemon juice and coriander leaves. Store Keep in a clean glass jar or airtight container. Refrigerate for better freshness. Serving Suggestions This achar tastes great with: Bajra Roti Paratha Khichdi Shelf Life In the refrigerator: about 5–7 days. Use a dry spoon every time.
-
-
#PD26
#17-5-26
#Rai wale pani ki gunde(healthy in Summer)
Rai Wale Pani Ki Gunde (Mustard Water Gunda Pickle) Ingredients 250 g gunda (lasoda) 3 tbsp mustard seeds (rai), coarsely ground 1 tsp turmeric powder 2 tsp red chili powder Salt to taste 2 tbsp mustard oil 1–2 cups boiled and cooled water 1 pinch asafoetida (hing) Method 1. Wash and dry the gunda properly. 2. Lightly crush or slit each gunda. 3. In a bowl, mix rai, turmeric, red chili powder, salt, and hing. 4. Add mustard oil and mix well. 5. Fill this masala into the gunda pieces. 6. Place them in a clean glass jar. 7. Add boiled and cooled water until the gunda is slightly covered. 8. Close the jar and keep it in sunlight for 3–4 days. 9. Stir once daily with a dry spoon. Ready to Eat The pickle becomes tangy and flavorful in a few days and tastes amazing with Thepla, Khichdi, and simple meals.
-
-
#PD26
Homemade Keri Chana Dal Pickle Recipe
Ingredients
2 cups raw mango (keri) pieces
½ cup soaked chana dal
100 g fennel seeds
50 g fenugreek seeds
50 g mustard seeds
1 tbsp cumin seeds
1 tbsp nigella seeds (kalonji)
2 tbsp turmeric powder
2 tbsp red chili powder
2 tbsp dry mango powder
1 tbsp asafoetida (hing)
Salt as per taste
2–3 tbsp mustard oil
Method
Lightly roast fennel, fenugreek, mustard, cumin, and kalonji for 1–2 minutes and coarsely grind them.
Mix turmeric, red chilli powder, hing, salt, and amchur powder into the spice mix.
In a large bowl, combine raw mango pieces and soaked chana dal with the prepared achar masala.
Add mustard oil and mix everything well so the masala coats every piece perfectly.
Store in a clean airtight jar and let it rest for 2–3 days for the flavors to blend beautifully.
Your delicious homemade Keri Chana Dal Achar is ready to enjoy!
Because my homemade Keri Chana Dal Achar is more than just a pickle — it adds tradition, flavor, and happiness to every meal
Its spicy, tangy, and crunchy taste instantly makes even simple food like dal-rice, khichdi, or parathas feel extra special
The homemade achar masala gives it an authentic flavor that reminds me of summer family moments and recipes passed down through generations It’s always a must-have in my kitchen because one spoon of this achar can brighten up the entire meal with its delicious taste and aroma 
-
#PD26
Homemade Keri Chana Dal Pickle Recipe Ingredients
2 cups raw mango (keri) pieces
½ cup soaked chana dal
100 g fennel seeds
50 g fenugreek seeds
50 g mustard seeds
1 tbsp cumin seeds
1 tbsp nigella seeds (kalonji)
2 tbsp turmeric powder
2 tbsp red chili powder
2 tbsp dry mango powder
1 tbsp asafoetida (hing)
Salt as per taste
2–3 tbsp mustard oil
Method
Lightly roast fennel, fenugreek, mustard, cumin, and kalonji for 1–2 minutes and coarsely grind them.
Mix turmeric, red chilli powder, hing, salt, and amchur powder into the spice mix.
In a large bowl, combine raw mango pieces and soaked chana dal with the prepared achar masala.
Add mustard oil and mix everything well so the masala coats every piece perfectly.
Store in a clean airtight jar and let it rest for 2–3 days for the flavors to blend beautifully.
Your delicious homemade Keri Chana Dal Achar is ready to enjoy!
Because my homemade Keri Chana Dal Achar is more than just a pickle — it adds tradition, flavor, and happiness to every meal
Its spicy, tangy, and crunchy taste instantly makes even simple food like dal-rice, khichdi, or parathas feel extra special
The homemade achar masala gives it an authentic flavor that reminds me of summer family moments and recipes passed down through generations It’s always a must-have in my kitchen because one spoon of this achar can brighten up the entire meal with its delicious taste and aroma 
-
-
