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Pancharatna Dal Khichdi Recipe

Panchratna dal Khichdi in my Instant pot. I love one pot dishes...and this dish has the nutrition of 5 lentils, rice and veggies.It is quick as well as satisfying. I guess I invented this recipe in my kitchen...😋 Please let me know if you make this too☺ INGREDIENTS: Ghee 1-2 tbsp Cumin seeds 1 tsp Ginger grated 1 tsp Onions chopped 1 Turmeric powder 1 tsp Vegetables like carrot , peas (optional) Pancharatna Dal 1 cup 11/2 cup Rice  Water 7-8 cups Coriander powder 1 tsp Garam masala 1 tsp Salt to taste  Jaggery 1 tsp Tamarind soaked in water 1 inch  Red chilli powder 1-2 tsp INSTRUCTION: 1.On Saute mode in an Instant pot add Ghee, jeera, grated ginger, chopped onions ,turmeric and saute well.(You can add any vegetables you want) 2.Wash and add 1 cup Pancharatna dal and 1 and 1/2 cup rice and stir well. 3.Add 7 to 8 cups water ,coriander powder, garam masala, salt,jaggery,soaked tamarind,red chilli powder and stir well. 4.Cook for 12 to 15 minutes on cook mode.Add water according to the
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Creamy Artichoke and Cherry tomato Bruschetta


Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. But there are so many other versions of this...and one such version is this yummy mouthwatering Creamy Artichoke and Cherry Tomato Bruschetta the recipe of which I will be sharing here.

Let me introduce you to the little artichoke hearts that are present in a thistle species flower bud. These hearts are edible and usually marinated. These marinated artichoke hearts are loaded with nutrients, like vitamins, minerals, fiber, and antioxidants. These healthy hearts are used in a wide variety of dishes and today we are using them as the topping for our bruschetta.
This recipe mainly calls for Baguette, Parmesan cheese, Mayonnaise (Vegannaise),  artichoke hearts that are easily available in the stores.

This is one of the summer recipes which is so refreshing to relish the bounty of the summer. So without wasting any more time... let's dig in the recipe.

INGREDIENTS:
Drained and chopped Marinated Artichoke hearts 1 jar(180 ml) 
Veganaise (eggless Mayonnaise) 1/4 cup
Sun-dried Tomatoes finely chopped 1/4 cup
Grated Parmesan cheese 1Tbsp
Italian Bread/French Bread/Baguette 1 loaf 
Cherry tomatoes 5-6

For Garnishing
Red chili flakes 
Black pepper powder 
Cilantro (optional)
Basil leaves(optional)

INSTRUCTIONS:
1Preheat oven at 400 degree F.

2.Cut the French bread/Baguette in 1/2 inch slice and place them on a baking tray/cast iron skillet .Now toast the bread for 5 minutes in the oven, remove and keep aside.

2.Now let's make the artichoke mixture.In a bowl, add marinated artichokes, parmesan cheese, Veganaise , chopped sundried tomatoes and cherry tomatoes.

4. Mix thoroughly and keep aside.

5.Now Evenly spread artichoke mixture on the toasted bread.Garnish with coriander leaves(optional) to add a little color contrast.
6. Place them in the oven and broil for just 1 minute or until the top is brown.

7. Take out of the oven, garnish with some leftover cherry tomatoes and basil.Serve them immediately and relish with friends and family.

I hope you will love eating this creamy Bruschetta...do comment and subscribe for more such yummy recipes.
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