Protein rich Monsoon Platter

Name: Protein rich Monsoon Platter
Total time: 18000 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For the khichdi:; 1.5 cups Basmati rice; 2 cups Masoor dal(Red lentils); 2 green cardamoms; 2 cloves; 1/2 inch cinnamon stick; 1 bayleaf; 1 large onion chopped finely; 1 teaspoon cumin seeds; 1 dry red chilli; 1 teaspoon Turmeric powder; to taste Salt; to taste Sugar; 1 tablespoon mustard oil; 6 green chillies cut into slits; 2 teaspoon Ghee; For the Fried Potatoes:; 500 gm Potatoes chopped finely; 1 teaspoon Turmeric powder; 5 green chillies slitted; to taste Salt; as needed Mustard oil; For the Fried Brinjal:; 1 brinjal cut into circular discs; 1 teaspoon Turmeric powder; 1 teaspoon Salt; as needed Mustard oil; For the Egg Omelette:; 3 eggs; 1 pinch turmeric powder

Tanima Sarkhel @cook_11753550

Kolkata

Monsoon generally accompanies with a dark and gloomy weather along with heavy rainfall all day long. We usually feel clumsy in doing thing in those days, which includes cooking as well. Therefore, we prefer a shortcut way to cook some tasty dishes for us and our family. This is one such kind of a platter which comprises of Masoor Dal (Red lentils) Khichdi, fried brinjal, fried potatoes and egg omelette. These platters can also be served to those who are sick and wanna try something light yet tasty. You may also make it more attractive by adding more fries with it, such as fried papad, fried fish (Hilsa fish is recommended), pointed gourd fry, pumpkin fries, etc. This protein-rich platter can be definitely tried by anyone in a dull, clumsy Monsoon afternoon.

Tanima Sarkhel @cook_11753550

Saved

Ingredients

1.5hours

3 servings

For the khichdi:
1.5 cupsBasmati rice
2 cupsMasoor dal(Red lentils)
2green cardamoms
2cloves
1/2 inchcinnamon stick
1bayleaf
1large onion chopped finely
1 teaspooncumin seeds
1dry red chilli
1 teaspoonTurmeric powder
to tasteSalt
to tasteSugar
1 tablespoonmustard oil
6green chillies cut into slits
2 teaspoonGhee
For the Fried Potatoes:
500 gmPotatoes chopped finely
1 teaspoonTurmeric powder
5green chillies slitted
to tasteSalt
as neededMustard oil
For the Fried Brinjal:
1brinjal cut into circular discs
1 teaspoonTurmeric powder
1 teaspoonSalt
as neededMustard oil
For the Egg Omelette:
3eggs
1 pinchturmeric powder
1onion chopped finely
4green chillies chopped finely
1/2 teaspoonSalt
as neededVegetable oil

Saved

Steps

1.5hours

1

For the fried potatoes:
2

Cut the potatoes in a thin elongated shape.(similar to the shape of potato french fries but should be thinner).
3

Heat some mustard oil in a wok. Wait till it is smoking hot.
4

Add the chopped potatoes and green chillies and saute it very well in a medium flame. Wait till the moisture evaporates.
5

Add the turmeric powder and salt. Note that the salt should be added only when there is no moisture with the potatoes.
6

Saute them well and check whether the potato has become soft. If yes, saute it in a high flame to have a crunchy texture in the potato.
7

When fried properly, remove it from the flame.
8

For the fried brinjal:
9

In a bowl, mix the brinjal with salt and turmeric powder.
10

Heat some mustard oil in the same wok and wait till smoking hot.
11

Add the brinjal pieces and lower the flame to medium. Cover the wok with a lid for a minute or two. This will help to cook the brinjal pieces from inside.
12

Uncover the lid, flip the pieces and repeat the process until each faces of the brinjal gets a blackish brown colour. Remove it from the flame.
13

For the egg omelette:
14

Beat three eggs in a bowl for some time. Add the onions and green chillies, salt and a pinch of turmeric powder. You may also add some chopped tomatoes if you wish. I haven't added.
15

Heat some vegetable oil in a pan, add the egg mixture evenly at the centre of the pan.
16

Move the pan in a circular way to spread it evenly in all the sides otherwise the omelette will be thicker and uncooked from inside.
17

Keep the flame to medium and cover it with a lid for a minute so that it gets cooked from inside.
18

Uncover the pan and flip it to it's another face. Fry it till you get some brown colour at it's skin and then remove it from the flame. You may serve it by cutting into small pieces. You may repeat the process three times for three eggs.
19

For the Masoor Dal(red lentil) khichdi:
20

Heat 4 glasses of water in a container and then add then add the red lentils and basmati rice.
21

Add the slitted green chillies and salt.
22

Wait till the rice and the lentils become half cooked and then add the turmeric powder. Mix it well.
23

Cook it in a medium flame and saute it in between. Wait till it becomes fully cooked. Remove it from the flame.
24

Heat some mustard oil in a pan, add the green cardamoms, cloves, cinnamon, bayleaf and dry red chilli. Saute it till the aroma comes out.
25

Add the chopped onions and saute it till golden brown. Remove it from the flame and it into the rice and lentil mixture
26

Add the sugar and ghee in the rice lentil mixture and mix it well.(Step-25,26 is done by keeping the flame off).
27

Your khichdi is ready to be served.
28

Serve the khichdi with the fries prepared above.