Jugaad Khana

Ganesh leaf art on a tree 🌴

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Biryani is a celebration of exotic flavors , vibrant colors and pleasing aromas infused into a pot of goodness .
This fragrant Vegetable Biryani is packed with veggies, spices, herbs nuts ,seeds and is an explosion of flavors in every bite! Dum cooked veg biryani is a special dish which I make mostly on the weekends as it takes time .
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Makar Sankranti is the marking of a new year as per the Hindu Solar Calendar. Like any other Indian festival, Makar Sankranti also has a lot of food rituals around it. Like Til ( Sesame ) and Gur ( Jaggery )have their significance on Makar Sankranti, Urad Dal ( Black Lentils ) on Makar Sankranti is special in North India .Donating this Khichdi along with jaggery to priests in temples and needy is considered auspicious. People also cook it and have it on this day . There is a variety of traditional food items and dishes enjoyed only on the day of Makar Sankranti. A few popular ones are:

• Til Gud Ladoo ( sweet balls made with sesame seeds with jaggery )

• Puran Poli ( sweet flatbread stuffed with a sweet lentil filling made from husked spilt bengal gram (chana dal) and jaggery )

• Undhiyu ( traditional curry from Gujrat cooked with many veggies )

• Sweet Pongal ( South Indian dish
made with rice , moong lentils ,
ghee, jaggery, nuts , cardamom )

• Peanut Chikki ( sweet candy
traditionally made with jaggery
and nuts like roasted peanuts or
cashews or almonds and coconut)

• Meethe Chawal ( flavoured rice
recipe prepared with basmati rice,
saffron and sugar )

• Urad Dal Khichdi ( porridge-like
Dal Khichdi made with rice and
Black lentils split and with skin )

• Sarson Ka Saag ( green
coloured gravy recipe made with
boiled & mashed mustard leaves
and spinach leaves )

• Chana Dal Pulao ( one pot chana
• dal Split chickpea lentils and rice
recipe )

• Murmura Ladoo ( sweetballs made
with puffed rice and molten
jaggery )

In northern culture or the region of UP , Bihar we celebrate the festival of Makar Sankranti with a family meal of urad dal khichdi . This year I skipped the Khichdi and cooked only the Urad Dal and paired it separately with Rice and Roti .

The festival is celebrated to mark the beginning of the harvesting season in the country and is probably the only one that is celebrated in every region of India, on the same day, but in different manners and names
In the Southern state of Tamil Nadu, the festival is celebrated as Pongal. Punjab calls it Lohri while in Gujarat Makar Sanrkranti is known as Uttarayan. Makar Sankranti in Assam is known as Bhogali Bihu and Magh Bihu and in Bihar, Til Sankranti. Almost every Indian state celebrates the festival with different names.The day marks the end of winter and the beginning of spring. The night and day of the festival are equally long. The day indicates the beginning of warmer and longer days which is regarded auspicious as the days are considered sacred over nights by the Hindus. Gathering up on the rooftop and flying kites under the Sun forms an integral part of the Makar Sankranti celebrations. The scientific significance of this age-old tradition is that the Sun finally restores its capacity after a long winter and cleanses our bodies off infections and germs while we make merry flying kites. According to legends, Lord Sun never got along with his son, Lord Shani. However, on the day of Makar Sankranti, Lord Sun visits Shani and finally forgives him. Thus, Makar Sankranti is marked as a day of forgiveness, forgetting past quarrels and say only words of love. Hindus celebrate the day by exchanging til gul or sesame candies and embracing love and peace.

Hope this Makar Sankranti connects you to the brightest of moments. And may you reach new heights just as the kites do on this auspicious occasion adding charm to your celebration. Happy Makar Sankranti! 🌞 🪁🌞

Irrespective of which state of India you come from, khichuri or khichdi is one food that unites this culturally diverse country even if it is cooked in different styles. Made of rice, moong lentils and mild spices, khichdi or khichari is a healthy Indian dish that not only keeps one fuller for longer but also is a rich source of protein and fibre. Though its cooking styles varies from North to South and East to West India, it is the perfect way of eating more proteins and balanced carbs. pretty much every house in India has their own version of khichdi And my moms version is always super yummy . This Khichdi recipe can be made in a traditional pressure cooker or an Instant Pot. It has whole spices, chunks of potatoes and other vegetables that become so soft they almost melt into the dish, and a secret tip where I roasted the moong dal, arhar dal and rice before adding the water. 🇮🇳🇯🇵












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When we think of an Indian Kitchen, the first thing that comes to our mind is the platform filled with green leafy vegetables. Lovingly prepared by mothers and grandmothers all across India. Often the elders of the house advise to eat a lot of greens and vegetables in the meal , green leafy vegetables have for generations been used in rural India to enrich a sparse diet, treat common ailments and improve overall health. The tribal communities that live in close proximity to forests know the most about these edible leaves, so a mind-boggling variety of seasonal leafy vegetables are part of their daily diet. While we are quick to single out kale and other imported leaves as superfoods, there is an entire trove of local and seasonal edible greens that grow across the country. These are popularly known as Saag and deserve to be on the list of Super Foods. With onset of winters, there comes Bathua in abundance ,Bathua in Hindi and Bathu in Punjabi, also known as Chenopodium album, goosefoot, lamb’s quarter or pigweed. It is rich in zinc, potassium, calcium, phosphorus & other antioxidants. This arrow shaped green also works as the blood purifier and is fully packed with amino acid that aids digestion. Bathua has a very distinctive taste . I cooked a simple and traditional recipe, belonging to the eastern part of West Bengal. Much liked in my family ! 🇮🇳☘️🇯🇵










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Beetroot Chana Masala Orginal Home Recipe

I wanted to make beetroot curry for a while. So when I found green chana in kitchen I thought of teaming it up with beetroot to get a protein and iron rich meal. Nothing announces winter’s arrival with so much certainty the way beetroot does. Mom used to make it for our lunch . This curry is more of a sweetened curry rather than being salty and spicy. Beetroot is a excellent source of potassium and Vitamin A as well as Vitamin C. Serve with Bengali triangular shaped Paratha or Chapati .









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Fragrant, super delicious Bengali khichdi made with rice, yellow moong lentils, vegetables, spices, and ghee.
Khichuri is the Bengali version of khichdi. Which is basically a porridge of rice, lentils, and vegetables tempered with some aromatic spices. A wholesome, comforting, protein-packed meal that preferably people enjoy during winter and rainy season. It uses either moong dal or masoor dal.



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मिक्स वेज़ बनाने का सबसे आसान तरीका | Mix Vegetable Recipe |

One of the recipe which I tried and turned out awesome was Mixed Vegetables Curry. There are many ways to prepare this mixed dry vegetable curry . You can make it in light gravy or as a dry vegetable, I am sharing this easy and fast version of Mixed Vegetables Dry Curry which mom often cooks for a quick dinner and this recipe is inspired by Bengali Semi dry Veg Curry which is known for its simple and luscious flavor. You can choose vegetables according to the season and taste for this vegetable . Please try this Vegetable Recipe and do share your comments . For full Recipe and video check out my YouTube . Link in Bio
Happy Cooking

YouTube ki nayi video mai maine apko ghar mai banne bali Mix Veg Dry Sabji bnane ki bahut hi Easy Recipe share kiya hai. Bio mai link hai .

Ingridients:-
Potato 1 no
Carrot 2 no
Beans 100 gm
Green peas 100 gm
Onion 1 no
Pumpkin 100 gm
Green Chilli 2 no

Salt To Taste
Sugar 10 gm
Cumin powder 1/2 tsp
Turmeric powder
Kashmiri mirchi powdee
Oil 2-3 tbsp
Fresh Coriander
Ginger Garlic paste
Cumin paste
For for recipe please visit YouTube 👉🏼 https://youtube.com/c/JugaadKhana

Bengali moong dal with peas) roasted moong dal cooked with green peas, potatoes and vegetables Tempered with panchforon. Perfumed with ginger, garam masala and a dollop of ghee.the .A traditional tempering of whole spices gives the dal a tantalising aroma while tangy tomatoes and a dash of garam masala are used to boost it's flavour .. Full Recipe Coming soon on YouTube .







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【Introducing Japanese Technology – Handy Spraying Drone for Fragmented Farms “Tobisuke”】

Indo Japanese Chamber of Commerce and Industry – Karnataka along with Hosh*try have been working together for India-Japan Agri Missions.

With an overwhelming response for the past series of Agri Webinars held since May 2021, we are now presenting you the 4th of the series - Introducing Japanese Technology – Handy Spraying Drone for Fragmented Farms “Tobisuke”.

“Tobisuke” is a series of spraying drone products which have been providing a solution to the problems of agricultural labour shortage in Japan and will provide a solution to the same in India soon. It also aims to reduce health hazards by manual spraying and environmental degradation through conventional farming methods. It will bring in superior features such as uniform and effective spraying of pesticide to increase yield and quality improvement for fragmented farm fields in India.

Mazex Co., Ltd. is one of the top selling industrial drone manufacturers for agricultural applications in Japan with more than 1500 drones (as of Aug 2021) sold. The company wishes to tie up with sales partners in order to provide its compact, lightweight, and affordable drones in India.

Date and Time: Thursday 16th December 2021 at 3:00 pm (IST) 6.30 pm (JST).

Registration before 15th December 2021: ENTRY FREE
https://forms.gle/oi3LQEwNPn263ss37