Coconut khichuri. COURTESY
Eid means a different mood. People who are crazy about cooking like me have no salvation on such a special day. I am sharing many years of experience with a little care and love in my cooking with today's coconut khichuri recipe.
So let's get started!
Ingredients:
1. 2 cups of basmati rice
2. Mugdal, lentil dal 1/2 cup
3. 8 pieces of green chillies
4. Onion 1/2 cup
5. Ginger paste 2 tbsp
6. 1 tablespoon garlic paste
7. 1 tablespoon cumin paste
8 . 3 bay leaves
9. 2 cardamoms
10. 3 cinnamon
11. 1 cup of coconut pickle
12. 3 tablespoons of coconut milk
13. Ghee 5/6 tsp
14. Quantitative of white oil
15. Salt to taste
16. 1 teaspoon of turmeric powder
16. 2 tablespoons chili powder
16. 1 tablespoon coriander powder
19. Put some nuts to serve.
Method:
First soak the gram pulses in water for 2 hours. Lightly fry the mug dal while it is dry.
Wash pulses with basmati rice.
Put the nonstick in the oven and pour the oil. When the oil is slightly hot, leave the chopped onion in the oil and lightly brown. Fry lightly with the chopped green chilli onion.
Knead everything together with all the bata spices and powders oil one by one.
Then grind the rice a little, pour the stalks. Hold for 10 minutes. When the rice is boiled with 5/6 cup of water, spread coconut powder and shake well. After 5 minutes, sprinkle coconut milk and ghee.
Now serve with the desired coconut khichuri nuts of your choice.
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