Coconut Khichuri

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.