Masoor Khichidi, Sheek Kabab aur Dahi Raita

Today being the day light saving day, everything happens late. I did change my clocks last night but in the morning I was still going by my biological clock and I didn't start cooking atleast by 12 PM. I had to cook something fast, ofcourse I put the ground meat to thaw in the morning itself. So the menu for the afternoon is Masoor ki Khichidi with Cauliflower, yummy Sheek kabaab with ground lamb and easy yogurt raita
Masoor Khichidi (Rice with Red Lentils)

Masoor pulao with carrots in a clay pot

Sheek Kabab with Masoor Khichidi

Ingredients:

1. 2 cups uncooked basmati rice washed and soaked in water for 15 minutes
2. 1/2 cup masoor dal
3. 1 tablespoons oil
4. 1/2 cup thinly sliced onions
5. 2-3 cloves and 1 inch cinnamon broken into 3-4 pieces
6. 1 teaspoon ginger-garlic paste
7. 2 cups chopped cauliflower florets
8. 2 green chillies slit
9. 3/4 teaspoon salt

In a pressure cooker heat the oil and fry the onions till they start changing color. Add ginger-garlic paste and the cloves and cinnamon and fry for a couple of minutes. Add the slit green chillies and cauliflower and fry for a few minute. Add 3 cups of water (1: 1.5 rice:water) and add salt to it and bring it to a boil. Dry roast Masoor dal this before hand, it will enhance the taste of the khichidi). Close the cooker and cook for 3 whistles. Let the steam escape, open the cooker and serve hot with Sheek Kabaab  and Yogurt Raita

Sheek Kabab ( Ground lamb mixed with spices and baked)
Ingredients:

1. 1 lb ground lamb
2. 1/2 medium sized red onion chopped fine
3. 1-2 green chillies chopped fine
4. 1/2 teaspoon each of turmeric, coriander powder, cumin powder, ginger-garlic paste
5. 1 teaspoon salt
6. 1/2 cup bread crumbs
7. 2 teaspoons oil
8. 1/4 teaspoon fresh ground blackpepper
9. 1 tablespoon milk
10. 1 egg beaten

Mix all the ingredients together with a light hand. Divide it into 8-10 equal parts and make it into little logs on a baking sheet sprayed with cooking spray. Heat the oven to 350 degrees and bake for 30 minutes. Turn the logs of sheek kabab and bake further for 10 more minutes. Serve as an appetizer or as a side dish

Here is the recipe for Dahi/Yogurt Raita