This is a simple khichdi baked with cheese and veggies, making it a delicious one for the kids as well as comforting for anyone. This is made with leftover khichdi.
Khichdi is a very healthy and nutritious meal made with grains and legumes. Different dals can be added too. This khichdi bake is my uptake on leftover khichdi. Sometimes you might have leftovers and kids may want to have something baked and cheesy. So just tried to use the khichdi as a crust. This is like a pizza pie made with gluten-free rice and dal khichdi as base. Though the leftover khichdi might be tasty as well, this uptake is going to ensure that you will make extra khichdi every time. Plus with mozzarella and lot of veggies on top, along with chunks of paneer, this gives excellent proteins and nutrition.
This can be served as such or with yogurt. Salad or Kochumber and some fruits make it an elaborate meal. Every bite is pure heaven. The veggies are sautéed and flavored with tandoori masala which again adds addictive flavors just like in tandoori paneer. Any masala powder of choice can be added. Also, any khichdi or leftover rice can be used. Just play around with different flavors to make leftovers more interesting and satisfying. I have used colored potatoes but any potato will work.
This is third post for this week's Blogging Marathon. Baked Feta Pasta and Mexican Pasta Bake are equally satisfying baked dinners that you can make and enjoy any weeknight or weekend. This khichdi bake is a breeze to make as a dinner with leftover khichdi. Any vegetables on hand can be sautéed and used.
Khichdi - 2 cups (leftover)
Mozzarella cheese - 1.5 cups, shredded
Paneer - 1 cup, diced
Potatoes - 1.5 cups, cooked, chopped, (red, white, and blue)
Bell peppers - 1 and 1/2 cups, medium dice
Onions - 1 cup, sliced
Ginger - 1 tbsp, minced
Tandoori masala - 1.5 tbsp
Turmeric - 1/4 tsp
Salt - 1/2 tsp
Water to cook potatoes (with 1 tsp salt)
Chili powder - 1/2 tsp
Cilantro - 1 tbsp, chopped
Oil - 2 tbsp
Preheat the oven to 350 degrees F. Boil the potatoes in salted water for 10 minutes till fork tender. Peel if preferred and dice the potatoes.
Heat oil in a pan, add the ginger and onion. Sauté for three minutes. Add the peppers, sauté for 3 minutes and add the diced potatoes. Add the salt, turmeric, chili powder, tandoori masala and stir-fry for 2-4 minutes.
For the layering: Spread the khichdi in a pie plate or in a casserole dish. Sprinkle the cheese. Add the veggie paneer mixture and distribute evenly. Sprinkle vegan parmesan.
Bake for 15-17 minutes.
Serve warm with kochumber and/or yogurt.