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

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 greens Mati 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(ওলকব

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 srmialata Ahom 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

List of Spices(মচলা) with their English and Assamese names

 Here is a list of 25 spices (মচলা) with their English and Assamese names.  Assamese name = English name  Ada (আদা) = Ginger (Scientific name : Zingiber officinale)  Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum)  Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa)  Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum)  Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum)  Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder  Hukan jolokia (শুকান জলকীয়া) = Dry chilli  Kola nimokh (কলা নিমখ) = Black salt  Long (লং) = Clove ( Scientific name : Syzygium aromaticum)  Dalsini (দালচিনি) = Cinnamon  Elaichi (ইলাচী) = Cardamom  Kala jeera (ক'লা জিৰা) = Black cumin  Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare)  Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric  Tejpat (তেজপাত) = Bay leaf  Jaluk (জালুক) = Pepper  Narasingha (নৰসিংহ) = Curry leaves  Til (তিল) = Sesame seeds ( Scientif

30 Assamese Pitika Recipes

Pitika  Pitika is an Assamese word which means mashed. Pitika dishes are very popular in Assam. It is a side dish and a signature recipe of Assamese cuisine. Assamese people love to eat vegetables by mashing them with chopped onion, chilli and mustard oil after boiling or smoking/grilling them. Its taste is very pure. Sometimes raw onion is used and sometimes fried onion is used in these recepies. We use mustard oil for all purposes as it can also be consumed  as raw. Pickled chilli or pickled bhut jolokia adds more taste to these dishes. These pitika recipes are great appetizer and generally takes very less time to prepare. Here I am going to share 30 simple pitika recipies. 30 Assamese Pitika Recipes : 1. Aloo pitika | Mashed potatoes Ingredients: 2 potatoes 1 small onion chopped 2 green chillies chopped Green coriander leaves chopped 1 tbsp mustard oil Salt to taste Method: Boil potatoes. Peel the skin and mash it in a bowl. Add the other ingredients and m

Pork with mustard greens (Lai xaak)

Mustard green is a green leafy vegetable. I love its taste.  Its little bitter but it taste good once cooked.  Many recipes can be made with this beautiful green leafy vegetable. Fish with mustard greens , mustard greens stir fry, mustard green raw chutney,  boiled mustard greens are some of the mustard greens recipes.    Pork with mustard greens is a very special recipe of  Assam . Use full grown mature and soft mustard green leaves only. This recipe is very simple and very less spices are used. Assamese cuisine  is in fact less spicy compared to other Indian cuisines.  Pork with mustard greens is served as a side dish with rice. Assam is a rice eating state and Assamese generally eat rice at lunch and dinner.  So this pork  recipe can be served at lunch and dinner with steamed rice. But some people don't like to have leafy vegetables at night.  So for them serve at lunch only. Pork with mustard greens (Lai xaak) 📎 Course :  Main course  📎Cuisine :  Indian

Ahom Bogori (Peach)

Ahom Bogori (Assamese আহোম বগৰী)  in English is called Peach. It's scientific name is Prunus persica. Peaches resembles and closely related to apricots and plums. Peaches are soft when ripened and are very delicious. Unlike apricot and plum, peaches have one large middle seed.  As I googled I found that peach fruit was domesticated and cultivated for the first time in Northwest China. It's a summer fruit and largely available in Assam. It is believed that the name ' Ahom bogori ' is derived from the Kingdom of Ahom . It may be because the Ahoms have brought with them the seeds of peach.  Ahom is a large community originally from the Chinese province of Yunnan, which is located on Southwest China. From Yunnan, they migrated into Myanmar and then after crossing the Patkai Mountains entered Assam. The Ahoms have established their dynasty and ruled the Ahom Kingdom, the present day Assam for about 600 years.  We call this fruit as ahom bogori from childhood.  B

10 Food Quiz Questions and Answers To Test Your Knowledge On Indian Food

Test your food knowledge on Indian food. Get the answers on the bottom of the post. A.  Litti chokha is a famous food of which State Assam  Bihar  Maharashtra  Gujarat  B. A burger like fast food dish of Maharashtra Kathi roll  Samosa  Vada pav Dhokla  C. Which state is the largest producer of rice Assam West Bengal  Punjab Maharashtra  D. Which is not a sweet dish  Ghevar  Chikki  Shrikhand  Medhu vada  E. Which is not an Indian bread  Phulka  Parantha  Chapati  Concha  F. Rogan josh is a signature recipe of  Assamese cuisine  Kashmiri cuisine  Mughlai cuisine  Goan cuisine  G. Which of the following  is not a Bengali dish Misti doi Samosa Roshogolla  Sambar vara  H. Which of the following is not a south Indian dish  Sambar Upma  Dal makhani  Sevai  I. Who was the winner of MasterChef India season:1 Kirti Bhoutika  Pankaj Bhadoirua Nikita Gandhi  Abhinas Nayak 

Ten things you should know about an Assamese Thali

What is a Thali  Thali is an Indian word which means "a large plate used for the purpose of serving lunch or dinner" . However the word 'thali' is also used to refer an Indian style of meal served in a thali or a big platter (or sometimes a banana leaf) along with some small bowls used to serve vegetables,  curries and curd. Thali culture is very popular in India and every community or every corner of the country has their own and unique display of the thali through their popular and indigenous recipes. Thali is a delicious meal available in many restaurants throughout the country which is at the same time inexpensive too. So to know the different parts of India and their varied cultures, eating a thali is a simple and easy way. What is Assamese Thali  Priyanka Chopra with an Assamese Thali served in bell metal utensils/ p.c. internet  Assam is a state in the northeast part of India. It is the heart of northeast India. In Assam there are many tribe

Assamese Doi Chira Jolpan Recipe

Assamese Jolpan recipes are generally breakfast recipes which requires no cooking and can be prepared in no time.  These jolpan recipes are not only served as breakfast but can also be served to guests specially in the time of Bihu festivities. Jolpan recipes usually consists of various forms of rice like rice flakes (chira), puffed rice(muri/hurung/akhoi), handoh(roasted and grounded rice),  Soft rice(kumol saul) etc.  These rice varieties are served with curd/yougurt(doi), and jaggery(gur) to make jolpan . Use either cow curd or buffalo curd. You can also use curd prepared in bamboo hollow. But serve Assamese jolpan only on bell metal(kahor) bowl because it is a tradition. Recipe of Doi Chira: >Preparation time: 15 minutes >Cooking time: 0 minutes >Total: 15 minutes. >Serve: 2 INGREDIENTS: 2 cups rice flakes 1 cup curd/yougurt 1/2 cup jeggery 1/2 cup cream(optional) METHOD: Soak rice flakes in warm water for 2-3 minutes.  Squeeze and drain the remaining

Namsing : A Mishing Delicacy

 Mishing are an ethnic community living in parts of Assam and Arunachal Pradesh. Unlike other Assamese cuisines, Mishing cuisine is also unique of its kind. Mishing people are mainly non-vegetarian and rice is their main food. They eat different greens and herbs as vegetable together with fish, pork, chicken, duck meat etc. Namsing is a very popular dish among Mishing people. Namsing is nothing but dry and grounded fish . Dry and grounded fish is equally popular among other ethnic groups of Assam also but they call it hukoti .  The method of preparation of namsing is little different from hukoti. In preparing namsing Mishing people also add few herbs like colocasia leaves, long coriander etc. Small river fishes are used to make namsing. At first they clean the fishes and then dry them under sun or on smoke over stove top. After that they grounded the dry fishes together with different herbs in husking pedal (dhaki). They use bamboo tubes and filled the tubes with the grounded mixture