Roasted khichuri Recipe
Roasted khichuri Recipe
Materials needed
- Govindbhog rice 100 grams,
- Roasted mung dal- 150 grams,
- Coconut- halved (cut into squares),
- Cashew-20 grams,
- Raisins-25 grams,
- Garam masala powder-1 teaspoon,
- Chilli powder-1 teaspoon,
- Cumin powder-2 tsp,
- Ginger paste-1 tablespoon,
- salt-tasting,
- sugar-predictably,
- Ghee-3 tbsp,
- Soybean Oil-3 Tablespoon,
- As expected for boiling cumin and bay leaves,
- Peas-half cup,
- Paneer-100 grams (cut into squares),
- Water-like quantity.
Continuous method of cooking
- Heat oil in a pan and fry the coconut.
- Then fry the cheese and keep it.
- Wash the rice and dal thoroughly.
- Heat oil and ghee in a pan.
- Boil cumin and bay leaves in it and add rice and dal.
- Fry well.
- Now stir well with all the remaining ingredients except garam masala.
- Add water when fried well.
- But measure the water.
- If one bowl of rice and dal mixture, one and a half bowl of water should be added.
- Cook with a lid.
- Chop the green chillies before adding them.
- Add garam masala along with this.
- This khichuri will be very crunchy like pollaw.
- So check if it is like this before downloading.
- Now pour it in a rice tray.
- Spread coconut flakes on top and serve as shown in the picture.
