Khichadi, a mix of rice and lentils, is my all-time favorite comfort food. This is also quick easy least time consuming, a dish in a jiffy (only if you have a cooker). 

Its quite a versatile dish. You don’t have to add all of what is given in a recipe either. Go with what you have in your shelf. Trust me it still comes out great. Honestly, I don’t even add whole spices, potatoes and cauliflower. I just add frozen packet of carrots and peas instead and that is all. Here is a recipe for you to try .

 Ingredients
1 cup white/ brown/basmati rice

1 cup green moong dal  ( you will get this in any Indian grocery store. While you are there, pick up yellow moong dal. And replace it with green, for a different flavor)
½ cup carrots coarsely chopped  or frozen
1/2 cup cauliflower chopped in small pieces
1 potato cut in cubes
1/2 cup frozen peas

I medium onion
1 inch piece ginger chopped
4 garlic cloves chopped
 2 to 4 cloves
2 bayleaves
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tbsp coriander powder
1 tssp chillie powder

½ tsp garam masala
salt to taste
oil to fry onions and vegetables in about 2 tbsp ( you can use coconut oil or ghee)

coriander leaves for garnish

moong dal pic…I just call it split green lentils

Method

Wash rice and lentils drain & keep aside

In a pot, add oil, let it heat up and then add cumin seeds garlic, ginger, onions and saute until onions are translucent. Add spices whole and grounded. Whole should be cloves, cinnamon stick bay leaves. Ground spices are coriander powder, turmeric powder, garam masala and salt. I also like to add 1/4 bunch of chopped coriander leaves at this point. it just has a great aroma  

Add cut vegetables. Mix all and let it cook for about 10 minutes. Add rice, lentils mix all and then add 4 cups of water. Close the lid and cook for about ½ an hour on low heat.

garnish with a tbsp of chopped coriander leaves

Zuppa Toscana

                 

              Zuppa Toscana, There are dime a dozen recipes online. The base ingredients is the same for all.  I dont think you can go wrong with this. 

But again this differs based on my love for spices and avoiding whipped cream all together. I would love to try this in slow cooker by frying onions, garlic, sausages. Transfer in a slow cooker with potatoes,  chicken stock, salt and kale. 

Here is my version on stove stop: 

                              

 1 lb Italian ( mild / hot sausage)

• 5 large russet potatoes sliced in half, and then in 1/4 inch slices
• 1 large onion, chopped
• ¹⁄₄ cup bacon bits or  bacon flavor ( optional)
• 2 to 3 garlic clove, minced
• ¼ tsp cinnamon powder or 1 inch long cinnamon
• ¼ tsp clove powder or 3 to 4 cloves ( I grind them in coffee grinder)
• 1 tsp dry oregano
• 4 cups kale or 2 cups swiss chard, chopped  you don’t have to be accurate. Use how much or less you want.
• 2(8 ounce) cans chicken broth or vegetables broth
• 2 cups of  water
• 1cup whole milk  or heavy whipping cream

DIRECTIONS

1.   In 3 Tbsp oil fry onions and garlic until translucent

2.   Add  Chopped/ sliced uncooked sausage. I like it crumbled, so I crumble them with while they cook. Replace sausage with veggie protein if you want a vegetarian soup.

3.   Add clove and cinnamon powder, 1 tsp dry oregano and  ½ tsp black pepper. I love it spicy so I add 1 tsp red chili powder or paprika and 1 /1/2 tbsp. salt.  Stir in sausages and add potatoes

4.   Adjust spices and salt based on your preference.

5.   Add chopped potatoes within 2 min after adding spices. you don’t want spices to burn. Cut potato in half-length wise and then slice them in half shaped moon

6.   Add potatoes to crumbled sausages / veggie protein.  Add chicken stock or vegetables stock. Cooking potatoes this way, takes about 1/ ½ hour on medium heat. If you own a pressure cooker then the time is reduced by 1 hour.

7.   Pressure cook chopped potatoes for about 10 min or 2 or 3 whistle, if in doubt remove early. You don’t want overcooked potatoes

8.   Add bacon or just the flavor

9.   Add chopped washed kale

10.       Add fresh basil about ¼ cup

11.       Simmer for another 15 minutes.

12.       At this point I use hand blender to crumble kale and potatoes just a bit, don’t make it mushy.

13.       Turn to low heat.

14.       Add cream/ whole milk .

15.       Heat through and serve.