Dinner at 5 : imageTomato Kichidi  in Rice Cooker , Yogurt Raita,  Pan fried Crispy Cauliflower florets  and Cucumber Tomato salad with Herbs.

Kichidi is a Whole some and hearty  meal packed with nutrients and not loaded with spices  . Perfect balance of Carbohydrates , Protein, dietary fiber from Vegetables which enhances its nutritional Value. Is served with Yogurt raita ( Yogurt with Vegetables) .Yogurt not only soothes the Intestines , the extra bacteria or Probiotics added to Yogurt will boost digestive Health . Regular eating of Yogurt with Calcium and Vitamin D will reduce the risk of Osteoporosis a bone weaking  disease which leads to fractures . Vitamin D is needed to absorb Calcium and some Yogurts are fortified with Vitamin D.Cucumber , not only good source of fiber , but rich in Vitamin K found in the peel of Cucumber which is responsible for making some of the Protein the liver requires for Blood Clotting . It not only flushes out toxins but keeps you hydrated ( It contains 96 percent water). A large Cucumber contain 100 Calories and  150 gm of Potassium – a diet rich in Potassium protects you from High Blood pressure . Source : Health Magazines.

                  Kids will definitely like this combination of Dinner. I didnt ‘t add any  Masala as it is going to be strong for Kids. Instead I added Whole garam masala to warm Oil and added to Rice which flavors the Khichidi. For me Cooking Tomato Kichidi in Rice cooker is easy , by the time rice is cooked I Prepared Yogurt Raita , Salad and Pan fried the Cauliflower florets . So it took 30  minutes to Prepare the Whole Dinner. Does it sound good . I’m so Happy my kids liked this combination of food for Dinner . Do try and share your feedback by commenting in Comments section.

It is a Classic Dinner that will please everyone in your family .  You will Save time and flavor with this Healthy dinner which you can prepare in less than 30 minutes. Here are my Cooking tips to prepare Dinner under 30 Minutes .

Cooking Tips :

1. Wash Cauliflower . Cut into Half for fast Cooking and refrigerate in a Ziplock lined with Paper towel . Mix Chickpea flour , Spices  with enough Water and refrigerate .

2. Measure rice and Yellow Moong Dal . Gather Whole Garam Masala and store in Separate boxes . Chop tomatoes and refrigerate.

3. Prepare Yogurt raita in advance and refrigerate .

4. Chop Vegetables for salad and refrigerate . Season with Salt and Herbs before you serve.

Recipe for 4 : 


Ingredients :IMG_2347

1 . Brown or White Basmati Rice – 1 cup and Yellow Moong Dal – 1/2 cup.

2. Tomatoes – 3 ( Chopped )

3. Grated Ginger and Garlic – 1 tbsp

4. Salt

5. Water – 2 Cups

6. Oil – 3 tbsp and Ghee – 1 tbsp

7. Finely Chopped Coriander and Mint Leaves  – 1/2 cup

8. Whole Garam Masala – Bay leaf – 1 , Cardamom – 2 , Cloves – 5 , Cinnamom stick – small piece , Cumin seeds – 1 tbsp 


1. Soak Basmati rice  and Yellow Moong dal for 15 minutes . Wash 2 to 3 times and add 2 Cups Water for 1 Cup rice.  Transfer to rice Cooker vessel. Season with salt and check water Whether salt is sufficient. Adjust accordingly .

2. Heat Oil and add Whole Garam Masala ( Bay leaf , Cloves, Cardamom, Cinnamon stick and Cumin seeds), Grated ginger and Garlic too.

3. Add this Oil to Washed rice and Moong dal  . Add chopped Tomatoes, Chopped Coriander and Mint leaves .

4. Place the Vessel in rice cooker and switch on to Cook .

5. It will take 15 to 20 Minutes. Once cooked remove the vessel to avoid Burning at the bottom. Mix gently and SERVE with YOGURT RAITA.


Add finely Chopped Onion( 1/4 th Cup ) , Tomato ( 1 chopped) , , Chopped Green chillies ( 2 ) , Grated ginger- 1 tbsp , Finely Chopped Coriander leaves to 2 Measuring Cups Yogurt( Curd) . Season with salt .  Heat 1 tbsp OIL and add 1 tbsp Cumin seeds . Cool the seasoning and add to the Yogurt mixture.


1.  Wash Cauliflower florets and Cut in half for fast Cooking.

2. Prepare Batter img_0069with Chickpea flour and Rice flour( Equal) , Curry Powder ( Blend of Red chilli Powder , Coriander and Cumin Powder , Garlic and fresh Coriander) , Ajwain with sufficient Water .

3. The Batter must be thick to Coat the Cauliflower florets .

4. Heat Pan with tbsp Of Oil . Dip the florets in Chickpea flour Batter and Pan fry in a single Layer.img_0066

5. Cover the lid and cook for 3 to 4 minutesimg_0067 on each side .

6. Check with Knife whether they are cooked . Uncover and fry till Golden Brown . 


Chop One salad Cucumber, Small Onion , One Roma Tomato . Season with Salt , Black pepper and Italian Seasoning . Squeeze Juice of Lime and finely chopped Coriander Leaves . This Salad is a perfect combination for Cauliflower florets.



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