Skip to main content

Portion Control Meal Plate :No Onion No Garlic Dal Khichuri, Labra Sabzi, Roasted Papad, Pickle, Wheat Phulka (luci) and Curd

Portion Control Meal Plate :No Onion No Garlic Dal Khichuri, Labra Sabzi, Roasted Papad, Pickle, Wheat Phulka (luci) and Curd

I prepared no onion no garlic dal khichuri and labra sabzi on the occasion of Biswakarma puja at home last week. Together with khichuri and labra, I also served roasted papad, pickles,  luci (Indian flattened bread) and curd. 

Every person's calorie intake is individual based on their personal goals and needs. But according to nutrition experts a fully grown person's daily consumption at each lunch or dinner should be within 500 to 700 calories. 


Here is the calorie list of today's meal plan:

  • 1 bowl of dal khichuri = 320 cal
  • 1 bowl of mix veggies =65 cal 
  • 1 roasted papad=29 cal
  • 2 luci =70x2=140 cal
  • 1 bowl (50 gms) curd =50 cal
  • Pickle(1/2 tbsp) = 49 cal
  • Total = 653 cal

Dal Khichuri and Labra sabzi

Khichuri is a very popular versatile dish of Indian cuisine. Made of rice and lentil, khichuri has many variations. Khichuri actually is a kind of salty porridge that is served to babies as one of the first solid foods. It is also served to sick persons who is unable to eat hard solid food. In Assamese it is called Khichiri (খিচিৰি).

Khichuri is considered as one of the purest food in Hindu religion and therefore it is served on pujas. But the khichuri that is served on puja are called niramish (vegetarian) khichuri where use of onion and garlic are not allowed. On Saraswati puja khichuri is prepared and served in government schools and collages of Assam among the students. On Biswakarma puja khichuri is prepared and served in few offices and factories. 

Khichuri is an important part of Druga puja and Kali puja festivals. Niramish khichuri is served among the devotees in Durga puja and Kali puja pandals as a Prasad

Serving labra sabzi with khichuri is optional. Pickle can also be served with khichuri. Below is the recipe of no onion no garlic khichuri and labra sabzi that you can try at home.

Click for 'How to make roasted Papad roll'

Dal Khichuri Recipe Without Onion and Garlic 

I made plain dal khichuri and have not added any vegetables. But if you want to add vegetables you can check the recipe here - "Khichuri : One pot meal".

📎Course : Main Course 
📎Cuisine : Indian
🔪Preparation Time : 15 minutes
♨Cooking Time : 20 minutes
🕞Total : 35 minutes
🍴Servings : 3-4


No onion no garlic dal khichuri

INGREDIENTS:

  •  1 cup rice (any)
  • 1cup split moong dal
  • 1/3 cup split chickpeas 
  •  1/4 cup nuts
  • 1 bay leaf
  •  2 whole dry red chilli
  • 1/2 tsp Panch phoron
  •  1 tsp turmeric powder
  • 1/2 tsp cumin powder
  •  1/2 tsp coriander powder
  • 1 tsp red chilli powder
  • 2 tbsp mustard oil
  • 1 tbsp ghee (clarified butter) 
  •  salt to taste
  • 2 tbsp finely chopped coriander leaves 


METHOD:

  1. Take rice in a pressure cooker pot. Rinse it with water. Drain and keep aside.
  2. Dry roast moong dal in a heated pan until fragrant . Rinse under running water. Drain and pour it with the rice in the pressure cooker pot.
  3. Rinse split chickpeas and nuts together under running water. Add into the pressure cooker.  
  4. Add enough water to soak all the ingredients completely.
  5. Add salt and turmeric powder.
  6. Close the cooker and in high heat cook for 2-3 whistles  or more if required .
  7. Remove cooker from heat and let it open itself.
  8. Now in a pan heat oil.  Add whole dry red chilli,  bay leaf and panch phoron.
  9. When crackling pour everything from the cooker.
  10. Add cumin powder, coriander powder and red chilli powder.
  11. Mix well. Cook for 5 minutes. Remove from heat.
  12. Add ghee and chopped coriander leaves. 
  13. Now the khichuri is ready to serve.
Notes:
  • Keep a cup of hot water ready. If you see the khichuri is too dry, then add some water and mix it well. 
  • Check the salt before serving.  Add more salt if required and mix it well. 
  • Serve hot. 

Labra (Mix Vegetable) Sabzi:

📎Course : Main Course 
📎Cuisine : Indian
🔪Preparation Time : 30 minutes
♨Cooking Time : 35 minutes
🕞Total : 65 minutes
🍴Servings : 3-4


No onion no garlic labra sabzi


INGREDIENTS:
  • 1 cup eggplant / brinjal, cut into pieces 
  • 1 cup pumpkin, peeled and cut into pieces 
  • 1/2 cup reddish, peeled and cut into pieces 
  • 1 cup potato, peeled and cut into pieces 
  • 1 cup taro root, peeled and cut into pieces 
  • 1 cup sponge gourd, peeled and sliced 
  • 1 cup bottle gourd, peeled and cut into pieces 
  • 1 teasel gourd, peeled and diced 
  • 7-8 jackfruit seeds, peeked 
  • 1/2 cup carrot, peeled and diced
  • 1 cup cabbage, chopped 
  • 1 pointed gourd, peeled and sliced 
  • 8-10 curry leaves
  • 1 bay leaf
  •  2 whole dry red chilli
  • 1/2 tsp Panch phoron
  •  1 tsp turmeric powder
  • 1/2 tsp cumin powder
  •  1/2 tsp coriander powder
  • 1 tsp red chilli powder
  • 3-4 tbsp mustard oil
  •  salt to taste
  • Finely chopped coriander leaves for garnishing 


METHOD:

  1. Wash vegetables under running water. In a large bowl collect pieces of potato, pumpkin, bottle gourd, jackfruit seeds, taro root, teasel gourd, pointed gourd, carrot and reddish. In another bowl take eggplant and sponge gourd. Keep chopped cabbage in another bowl. 
  2. In a pan heat oil. Add bay leaf, dry red chilies and panch phoron. When crackling add turmeric powder.
  3. Add vegetables which takes more time for cooking like potato, pumpkin, bottle gourd, jackfruit seeds, taro root, teasel gourd, pointed gourd, carrot and reddish. In medium heat cook for sometimes by covering the pan. 
  4. Add chopped cabbage and curry leaves.  Mix and cook for sometimes by covering the pan. 
  5. Add cumin powder, coriander powder, chilli powder and salt. Mix well and again cook for sometimes by covering the pan.
  6. When these vegetables become half cooked, add pieces of sponge gourd and brinjal. Again cook for sometimes by covering the pan. 
  7. Add 1 cup of water. (add more if required) 
  8. Bring to boil and cook until all the vegetables become soft and cook well.
  9. Add chopped coriander leaves. 
  10. Remove from heat. Labra sabzi is ready to serve now. 
Notes :
  • Add any vegetables of your choice but pumpkin is must. 
  • Add raddish and taro root as a must ingredient if available. 
  • Let the pumpkin pieces melt while cooking. 

Comments

Popular posts from this blog

Green Tomato Pickle

Hey there!  here I'm back with another pickle recipe.  Sweet, sour and spicy green tomato pickle is very easy to prepare.


Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you > click here

I love eating green or raw tomatoes.  Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe.
Green Tomato Pickle 
📎Course : Pickle 📎Cuisine : Indian
INGREDIENTS:
7-8 green tomatoes 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds1/2 tsp fennel seeds1/2 tsp hing or asafoetida1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil 1/2 tbsp white vinegarMETHOD: Wash the green tomatoes under running water.  Wipe the tomatoes with a dry cloth. Slice the green tomatoes…

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names. 


Assamese Name = English Name Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola)Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis)Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus)Komola (কমলা) = Orange Noga Tenga (নগা টেঙা) = Rhus srmialataAhom Bogori = Peach (Scientific name : Prunus persica)Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus)Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra)Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus)Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba)Modhuri (মধুৰী) = Guava Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini)Aam (আম) = Mango  Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta)Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida)Dalim (ডালিম) = Pomegranate (Scientific name : Punica granatum)Kol (কল) = Banana …

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name. 





       Assamese name = English name  Lai xaak(লাই শাক)= Mustard green Paleng xaak(পালেং শাক)= Spinach Horiyoh xaak(সৰিয়হ শাক)= Mustard plant Dhekia(ঢেকিয়া)= Fiddlehead ferns Meethi xaak(মিথি শাক)= Fenugreek greensMati kaduri(মাটি কাডুৰি)= Sessile joyweed Lofa xaak(লফা শাক)= Chinese mellow  Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort Sofguti(চফগুটি)= Fennel Dangbodi(ডাংবদি)= Yard long been Kolmou(কলমৌ)= Water spinach Titamora(তিতামৰা)= Jute plant Tengamora(টেঙামৰা)= Roselle Bhekuri(ভেকুৰী)= Indian nightshade Squash(স্কচ্)= Chayote squash Bahgaj(বাহঁগাজ)= Bamboo shoots Betgaj(বেতগাজ)= Rattan shoots Sojina(চজিনা)= Drumstick Maan-dhania(মান ধনিয়া)= Long coriander Mosondori(মচন্দৰি)= Heart leaf Bhedai lota(ভেদাইলতা)= Skunk vine Zilmil(জিলমিল)= White goosefoot Moricha(মৰিচা)= Amaranth Khutura(খুতুৰা)= Green amaranth Oolkobi(ওলকবী)= Kohlrabi Kosu(কচু)= Taro / colocasia Kath aloo(কাঠ আলু)= Y…

SalemMango: Pure Buffalo Ghee and Pure Cow Ghee Review

At a Glance:

salemmango.com is well known for its mango supply. It's an online company which supply naturally ripend, chemical-free, hand picked mangoes directly to their customers through online order. Besides mangoes the company also supply some organic products like sugar, jaggery,  dairy, honey etc. The company delivers accross India within 5-7 business days and free delivery across Tamil Nadu.

An introduction to SalemMango Pure Buffalo Ghee & Pure Cow Ghee:

● SalemMango Pure Buffalo Ghee & Pure Cow Ghee are prepared using traditional methods by the villagers without using any machineries or adultrate.

● SalemMango ghee are made with 100% organic butter acquired from grass fed buffalos and cows.

● The cost of Pure Buffalo Ghee is Rs. 250 (per 250 gms). But the company Is offering  Rs. 189 (per 250 gms).

MY REVIEW:

Ghee is used as a cooking medium in India since time immemorial. Pure cow ghee is used in Havan ( Homa) , as it is the important ingredient of havan. I started…

Kasuri Methi Chicken Curry | Chicken Curry Recipe With Dried Fenugreek Leaves

Kasuri methi chicken curry is a delicious Indian style chicken curry recipe where chicken is cooked in thick cashew nuts gravy and dried fenugreek leaves are added to enhance the flavour of the curry. Kasuri methi is dried fenugreek leaves which are used as a spice in Indian cuisine. Dried fenugreek leaves has a bitter but addictive taste. Kasuri methi is generally added in Indian curries and parathas (a type of Indian bread)  for its strong aroma and distinctive flavour. 
Serve kasuri methi chicken with rice, roti or naan. 

 Methi Chicken Curry | Chicken Curry Recipe With Dried Fenugreek Leaves 

📎Course : Main Course  📎Cuisine : Indian 🔪Preparation Time : 20 minutes ♨Cooking Time : 30 minutes 🕞Total : 50 minutes
🍴Servings : 2-3
INGREDIENTS:

For Marination :
500 gms of chicken cut into pieces 1 tbsp ginger garlic paste 1/2 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp red chilli powder 1/2 tsp garam masala powder 1/2 tsp salt 1/2 cup curd 
For gravy : 2 cardamoms, …

Assamese Style Mati Mahor Dail | Black Gram with Papaya and Ginger Leaves

Mati mahor dail or split black gram is very widely used in Assamese cuisine. Rich in protein, fat and carbohydrates, split black gram is used in Assamese cuisine in many different dishes. Mati mahor khar (black gram khar), sobai jwng oma gwran jwng (smoked pork with black gram), sobai jwng dao bedor (chicken with black lentil) are few recipes of black gram of Assamese cuisine. Assamese style mati mahor dail omita aru ada paat diya (Black gram with papaya and ginger leaves) is a simple black gram recipe  that can be served in main course with steamed rice. The use of ginger leaves make the curry extremely aromatic. 
Ginger is one of the most widely used spice world wide. Ginger leaves (ada paat) are edible leaves. Ginger leaves have a less pungent ginger flavour and are commonly used as a spice. But ginger leaves are tough to chew and therefore sliced or chopped before adding into any curry. Ginger leaves are used in dishes just to enhance the flavour of the curry. In Assamese cuisine g…

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…

Preserved Lemons With Salt | Nimokhot Diya Gul Nemu

How to make preserved lemons with salt? (অসমীয়াৰ ৰেচিপি তলত পাব)

Preserving lemons in salt is one of the simplest and the most ancient method of preserving lemons. Generally Indian pickles are spicy and oily.  But this lemon pickle is preserved only in salt and no oil and spices are used. This preserved lemons are used as a home remedy in curing stomach related problems. So in every household in Assam you will find at least one jar of preserved lemons with salt. 
The recipe for preserved lemons in salt is very simple. All you need is lemons,  salt and a jar to keep those lemons. 
Preserved Lemons With Salt | Nimokhot Diya Gul Nemu  📎Course : Pickle 📎Cuisine : Indian  INGREDIENTS:
3 whole lemons 2 tbsp salt 
METHOD: Wash lemons. Pat dry with a clean cloth. Take a clean glass jar. Put the lemons into the jar. Add salt. Close the jar tightly.Put the jar under direct sunlight for a week. Uncover the jar while in sunlight. Shake the jar everyday.The salt will melt and it will soften the lemons. T…

Iron-Rich fish curry with spinach

Every second woman in India is anemic.  Anemia is a disease  caused due to lack of iron in diet.  So we should  include iron-riched food in our everyday diet.

The symptoms of iron deficiency  are of ofen feeling  tired,  pale skin,  hair fall, easily breakable  nails etc.  Anemia or iron deficiency  reduces working  capacity of an women. So we should always include iron riched food  for  a balance  diet.

Spinach is one of the richest source of iron.  So as the fish is also a great source of iron.

Here I am sharing two fish curries with spinach.  The procedure of making these fish curries are almost same.  In one fish curry I am using modhuxuleng and in the other tomato.

Modhulxulend or polygonum microcephalum is a green leafy vegetable  found in Assam.  It's  taste  is sour and is used to make fish curry and chutney.  If this vegetable  is not available , use tomato.

You can use any fish, big or small as fish is a great source of iron.  In the first recipe I am using big fish piec…

Simple mutton curry in pressure cooker

Pressure cooking process is faster than the conventional methods of cooking. It saves time as well as energy.  Pressure cooking is my everyday businesse. I cook rice and lentil in pressure cooker everyday.  Beside rice and lentil I use pressure cooker to boil potatoes and vegetables,  to make pulao and briyani and of course pressure cooker is good to cook mutton.

This mutton curry in pressure cooker is a simple and quick mutton curry recipe that I used to make in my busy days. As mutton takes time to cook, pressure cooking makes it easy and faster.  This recipe is also good for beginners who want to cook mutton curry. This is an Indian style mutton curry recipe.  It can be served with rice or roti.

INGREDIENTS :


400 gms mutton pieces 2 big potatoes 2 big onion chopped1 tbsp ginger garlic paste 1 small tomato chopped 1/2 tsp turmeric powder1/2 tsp cumin powder 1/2 tsp red chilli powder 1/2 tsp garam masala powder2-3 tbsp mustard oil Salt to taste

METHOD :


 Wash mutton pieces in running wa…