Mixed vegetable Rice Kichadi

 Mixing leftover vegetables into a Mixed Vegetable Kichadi is a perfect way to get kids to enjoy their veggies while avoiding waste. It’s versatile and a tasty solution, whether you're making it from scratch or using up what you have left

Ingredients:

Tomatoes: 2 (add 2 more if you like a tangy flavor)
Onions: 2 medium-sized
Potatoes: 2
Carrots: 2
Capsicum: 2 (Note: You can avoid this if there are allergies in your household)
Green Peas: 1 small cup
Cauliflower Florets: 1 ½ cups
French Beans: 1 cup (chopped)
Green Chillies: 2 to 4, depending on your spice preference
Coriander Leaves: ½ cup, finely chopped
Basmati Rice: 2 cups
Water: 5 cups
Salt: 1 tsp (adjust after cooking)

Method:

1. Soak the Rice:

   • Soak Basmati rice for 1 hour.

2. Prepare the Tempering:

   • In a pressure cooker, heat 2 tbsp ghee.
   • Once the ghee melts and heats up, reduce the flame.
   • Add mustard seeds and let them splutter. Then add 1 tsp cumin seeds and 1/2 tsp asafetida powder. Mix well.

3. Add Spices and Vegetables:

   • Add 1/4 tsp turmeric powder and mix it in well.
   • Add the chopped green chillies, finely chopped onions, and stir.
   • Once the onions are half-cooked, add the finely chopped tomatoes and mix well. Slightly mash the tomatoes with the back of the ladle.

4. Cook the Vegetables:

   • Add all the chopped vegetables (potatoes, carrots, peas, cauliflower, French beans) and mix well.
   • Sauté the mixture for about 5 minutes.

5. Cook the Rice:

   • Add 5 cups of water and salt to the mixture.
   • Once the water starts bubbling, add the soaked and drained rice.
   • Close the cooker and cook on high flame for 10 minutes (this should produce about 4 whistles).
   • After 10 minutes, reduce the flame and cook for another 5 minutes (this will produce another whistle).

6. Final Touches:

   • Remove the cooker from the flame and let the pressure settle.
   • Open the lid and add finely chopped coriander leaves and 2 tbsp of ghee.
   • Mix well.

7. Serve:

   • You can enjoy this kichadi as is, or pair it with any raita of your choice.

Tips:

• For a richer taste, you can use butter instead of ghee when preparing the recipe.
• Add a handful of finely chopped mint leaves to enhance the flavor.
• You can also fry a few cashew nuts in ghee and add them for extra texture and taste.
• For a more health-conscious version, you can skip the butter and ghee and use regular cooking oil instead.