Delicious Diary

Khichdi Recipe | Simple & Comforting Vegetarian Khichdi Recipe Few dishes capture the essence of Indian comfort food like a humble bowl of Khichdi . Whether you’re craving something light after a long day, need a soothing meal when you’re under the weather, or simply want to enjoy a nutritious, one-pot dish that warms the soul — khichdi always comes to the rescue. In this post, we’ll explore everything you need to know about making a perfect vegetarian khichdi — the traditional way. You’ll learn the classic recipe, variations, tips for texture, nutritional benefits, and even how to pair it for a complete Indian meal experience. 🥣 What Is Khichdi? Khichdi (also spelled Khichri or Khichuri ) is one of the oldest and most versatile dishes in Indian cuisine. It’s a simple yet wholesome dish made by cooking rice and lentils (dal) together with mild spices. Think of it as India’s answer to a risotto or porridge — but with its own comforting, earthy flavor. It’s often described a...

Sona Masoori rice is a medium-grain rice variety primarily grown in India and is known for its light texture, aroma, and versatility. It is a favorite staple for preparing many dishes, including biryani , pulav , and simple steamed rice. For those who prefer a fluffier, non-sticky rice, achieving the perfect water-to-rice ratio is essential. Whether you're cooking it in a rice cooker or a pressure cooker , knowing how to cook Sona Masoori rice correctly can make all the difference. In this comprehensive guide, we’ll dive into how to cook Sona Masoori rice perfectly, the right water-to-rice ratio, and specific tips for using a pressure cooker. Let’s get started! How to Cook Sona Masoori Rice in a Cooker Cooking Sona Masoori rice in a regular cooker (also known as a stovetop rice cooker ) requires some attention to detail to get the rice perfectly cooked. Here are the key steps to follow: 1. Rinse the Rice: Before cooking, it’s important to rinse the rice thoroughly under cold w...

If you’ve ever enjoyed a South Indian meal, you’ve likely spotted those crispy, tangy, spicy chillies served with curd rice or dal — those are  Sun-Dried Curd Chillies , also known as  Buttermilk Chillies  or  Mor Milagai  in Tamil cuisine. These traditional sun-dried delights are made by soaking green chillies in a curd or buttermilk mixture, flavored with spices, and dried under the sun until perfectly crisp. Once fried, they turn into crunchy, flavorful bites that elevate even the simplest meal. Let’s dive into how to make them, their benefits, and why they’re worth adding to your kitchen staples. 🧂 Ingredients You’ll Need To make authentic sun-dried curd chillies, you only need simple kitchen ingredients: 250g medium-sized green chillies (long or round) 2 cups thick curd (or 3 cups buttermilk) 1 tbsp salt (adjust to taste) ½ tsp asafoetida (hing) ½ tsp cumin seed powder ½ tsp black pepper powder ½ tsp coriander powder ¼ tsp chaat masa...

Grilled paneer is one of those dishes that never goes out of fashion. Whether you’re making an appetizer for guests, packing a lunch roll, or preparing a wholesome dinner, this recipe gives you a smoky, tangy, and perfectly spiced paneer in under 30 minutes of cooking time. Best of all, you don’t need a tandoor —your grill pan or even a simple non-stick pan will do the job. This guide doesn’t just give you the step-by-step recipe. You’ll learn: How to make paneer juicy, not rubbery. How to balance spices so they enhance flavor without overpowering it. Different variations (herb marinades, smoky versions, stuffed paneer). Tips for perfect grill marks, even without professional equipment. Ideas to turn this into a full meal or party platter. Why Grilled Paneer? Paneer is the perfect protein source for vegetarians—mild, versatile, and naturally firm enough to hold its shape on a grill. Unlike meat, it absorbs flavors quickly, meaning you don’t need to marinate overni...

Soft Golden Dosa with Poha – Perfectly Fermented, Crisp Yet Soft! Want to make dosas that turn out soft in the center, crisp on the edges, and golden every single time? The secret is simple add poha (flattened rice) to your batter. This small addition keeps dosas moist, gives a light texture, and enhances fermentation naturally. Whether you’re cooking for the first time or already a dosa pro, this method works without fail. Why add poha to dosa batter? Traditional South Indian homes often sneak a spoonful of poha into the batter. Why? Because poha holds moisture and promotes better fermentation, making dosas soft on the inside and beautifully golden on the outside. It also helps beginners avoid that “too dry” or “too sticky” dosa problem. Ingredients (for soft golden dosa batter) Rice – ½ kg Urad dal (black gram) – 2 tbsp Chana dal (Bengal gram) – 1 tbsp Poha (flattened rice) – 1 tbsp Cumin seeds – ½ tsp Methi seeds powder (fenugreek) – ½ tsp Water – as...