Baked Vegetables with Cheese and Pepper

Last time when we had a party at our place with K da  I made this dish as veg starter. Since then it’s due to be blogged. This is another easy and less time consuming yet, a tasty and healthy dish. Kids will love this dish.

Normally in a gathering, like ours, I always have to think a lot for the choice of vegetables. Certain vegetables do not go at night, certain vegetables kids do not prefer, so it is always either cabbage or cauliflower or capsicums. I had a cauliflower dish for main course and was looking for a starter option. I had some baby potatoes. Initially I thought of baking the baby potatoes. Then I found some mushroom and baby corn waiting on my refrigerator, for some experimentation. So from baking baby potatoes I shifted to baking baby potatoes, mushroom and baby corn.

Here goes the recipe.

Baked Vegetables with Cheese and Pepper (10 people)

Preparation time: 20-30 minutes
Cooking-15 minutes

Ingredients

20-25 baby potatoes, cleaned and skin peeled

20-25 button mushrooms cleaned

10-15 baby corns cleaned and cut into halves, lengthwise

1 Big onion cut into cubes

4-5 bug fat garlic cloves crushed

Salt as per taste

Black Pepper coarsely ground

Oregano

Any vegetable oil 1 table soon (I have used olive oil)

2-3 cheeze slices

Method                                                                                                                               

Take the baby potatoes and prick on all the sides with a fork.

Brush a microwave safe bowl with oil. Add all the vegetables, onion pieces, crushed garlic, salt and oil. Mix well. In a microwave + convection mode bake for 8-10 minutes in 600 degree. After 10 minutes, carefully bring out the bowl and check. If the vegetables are cooked then add the pepper, oregano and the cheese slices and bake for 2 minutes in 200 degree.

After 2 minutes switch off the microwave and keep the dish to be cooled normally.

Garnish with some shredded cheese if you want. 

Baked vegetables

Chicken Khichdi/ murgir khichuri

Every time I try to have something new for dinner. This is mostly because I love to have new varieties with food. I want the same thing to repeat with R, so that she picks up the taste. So, this time when I came across this recipe of Khichudi or Khichdi with chicken on facebook in a cooking group, I instantly decided to make it for dinner. The ingredients were available with me and the dish sounded tasty yet simple, typically of my type. The original recipe is not mine and I made some changes to the original recipe. 

Here’s my recipe.

Chicken Khichuri (4-5 persons) 

Ingredients

150gms boneless chicken cut into biting pieces

¼   cup moong dal

¼ cup masoor dal

½  cup  basmati rice

2 medium potatoes cut into cubes

1 large onion diced into cubes

1 small onion finely cut

1 medium tomato cut into slices

1-2 green chilies

1 tsp ginger and garlic paste each

1 ½  tsp turmeric, coriander, cumin, red chilli powder each

Salt to taste

Punch of hing powder

1 tsp fenugreek, mustard, cumin seeds each

1 bay leaf

1 whole dried red chily

½  tsp white pepper (whole)

1 Tsp ghee

2 Tsp mustard oil

Preparation

Wash the chicken pieces thoroughly and mix with 1 tsp of garlic, ginger, red chilli powder and turmeric powder. Add a pinch of salt and keep inside the refrigerator for half hour

Cooking   

                                                                                                                           

In a non stick pan roast the moong dal until a good aroma comes out but doesn't burn.

Let it cool and after it's cooled down, wash thoroughly and keep it aside. Wash the rice and the masoor dal thoroughly and keep it aside.

In a deep bottomed pan, heat 2 Tsp oil and a little ghee. Add the potatoes with pinch of salt and turmeric. Fry till it is golden in color and keep aside.

Fried Potaoes

Now in the same oil, put the hing, fenugreek seeds, mustard seeds, cumin seeds, dry red chily and bay leaf and let the seeds splutter for a while.

Put the finely chopped onions and fry till brown in colour. Put the chopped tomatoes and mix very well and put chilli powder, coriander powder, cumin powder and turmeric powder and then put the chicken pieces and mix and keep frying until oil comes out and onions and tomatoes are well mixed with the chicken.

Now add the dal and the rice and keep frying for 2 mins.

At this time add the cubed onion pieces, the golden fried potatoes and add 3 cups of water. Cover the pan and reduce the heat to low.

After 10 minutes check whether the ingredients are cooked or not.

If it is cooked then switch off the gas and keep it covered.

If you think more water is needed to cook the rice and the dals, then add some more water and cover and cook for some more time.

The consistency of the dish is neither too runny nor too dry.

Chicken Khichudi

Once cooked, serve hot with omelette or papad. You can simply have the Khichdi as well.