My Pejje Jevan Thali.- 101 ... Hunachi Pejje Jevan (Steaming Hot Rice Porridge) for Lunch/Dinner ... "Bajjile Mirsange Happolo (Fried Red Chilly Papad), Harvo tomato-Vaingana Bajji (Green Tomato-Green Brinjal BhartHa), Avalo-Limbiyo-Alle’-Tarni Mirsange Nonche (Gooseberry-Lemon-Ginger-Green Chilly Pickle), Surai Tandl Peja with Toopa (Rice porridge topped with ghee)" ... Heartwarming hot supper for a good lunch/dinner ... Enjoy this lunch steaming hot ....
** Hunachi Pejje Jevan ie Steaming Hot Rice Porridge is a heartwarming food relished by many south Indians in their homes specially during the months of monsoon and winter. I have posted quite a few before and this one too is on somewhat the same lines. Though this meal is tastiest when served hot topped with ghee with some spicy pickle and pappad or kismuri as accompaniment, it also tastes great if you serve some other sides dishes along with it too if its for lunch. In my home we always have pejje jevan for dinner but in some homes they relish it during lunch time too. Recently due to advancing age it is slightly difficult to bear winter season as the bones somehow begin to ache and if I have to leave on office work it becomes more difficult if the tummy is not full too. So I have started having a little bit of pejje jevan before leaving for outdoor official work as it takes me almost 6 hours to reach back home. So I have started adding in a few bhaji, gojju, fries or any such items as an accompaniment to the same. Sharing the link to the above dishes in the picture below as is my usual pattern. Do try out this combo if you are a pejje jevan / rice porridge food lover like me.
** Given Below are the links to each Individual posts of the recipes to the dishes in the Pejje Jevan Thali above … Please go through the links for the same ......
1.. For the “Harvo Tomato-Vaingana Bajji / Raw Tomato-Green Brinjal BhartHa” Recipe, Please follow the link given below ….
2. For the “Avalo-Limbiyo-Alle’-Tarni Mirsange Nonche (kochla nonche) / Gooseberry-Lemon-Ginger-Green Chilly Pickle (chopped pieces) with a dash of Curry Leaves (Kadipatta/Karbev) Flavor - 2” Recipe, Please follow the link given below …
3. For the “Preparing Rice Porridge / Peja”, Please follow the link given below ….
** “Rice Porridge / Peja / Pejja / Konjee / Ganji” should always be served immediately steaming hot with a dash of salt and a teaspoon of homemade ghee. You can also serve it with lime pickle / kanchi or any other pickle, some fryums, kismuri, chips, wafers, podi, fish fry, pappads, vodi, happalu or just as it is with pickle.
** Note : Please DO NOT hesitate to add GHEE, it is good for health. Latest health benefit analysis worldwide show that ghee is really good for health in limited intakes. This dish is very good for health so do not hesitate to introduce this into your diet at times.
** Note : “Bajjile Mirsange Happolo (Fried Red Chilly Papad)" is store bought and is just roasted over gas flame. You can use any papad available in your vicinity for the same.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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