Buckwheat Khichdi, Farali Kutto Khichdi, Vrat, Fasting Recipe by Tarla Dalal
48.3 هزار بار بازدید -
10 سال پیش
-
Buckwheat Khichdi, team this irresistible
Buckwheat Khichdi, team this irresistible khichdi with Peanut Kadhi to make a satiating meal.
Recipe Link : http://www.tarladalal.com/Buckwheat-K...
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Buckwheat Khichdi
One look at this recipe and you know that faraal foods can be more sumptuous and often more flavourful than everyday meals! The garnish of sesame seeds and coriander is to this khichdi what a cherry is to icing! It really boosts the aroma and flavour of the Buckwheat Khichdi. As you start making this dish, you might have some concerns about the stickiness of buckwheat, and the curdled look of the buttermilk when cooked. Worry not, everything will turn out perfectly when done! Team this irresistible khichdi with Peanut Kadhi to make a satiating meal.
Preparation Time: 10 minutes.
Cooking Time: 11 minutes.
Soaking time: 2 hours.
Serves 2.
1 cup buckwheat (kutto or kutti no daro)
½ cup curds (dahi)
1 tbsp oil
1 tsp cumin seeds (jeera)
½ cup raw potato cubes
1 tbsp ginger-green chilli paste
Rock salt (sendha namak) or table salt to taste
2 tbsp roasted and coarsely powdered peanuts
½ tsp lemon juice
For the garnish
1 tbsp finely chopped coriander (dhania) optional
1 tsp roasted sesame seeds (til)
For serving
Peanut kadhi
1. Clean, wash and soak the buckwheat in enough water for 2 hours. Drain and keep aside.
2. Combine 1½ cups of water and curds in a deep bowl and whisk well. Keep aside.
3. Heat the oil in a deep non-stick pan and add cumin seeds.
4. When the seeds crackle, add the potatoes, mix well and cover and cook on a medium flame for 2 to 3 minutes or till the potatoes are half cooked, while stirring occasionally.
5. Lower the flame, add the ginger-green chilli paste, buckwheat, curds-water mixture and rock salt, mix well and cover and cook on a slow flame for 5 to 6 minutes, while stirring occasionally.
6. Add the peanuts and lemon juice, mix well and cook on a medium flame for 1 minute.
Garnish with coriander and sesame seeds and serve immediately with peanut kadhi.
Recipe Link : http://www.tarladalal.com/Buckwheat-K...
Subscribe : http://goo.gl/omhUio
Tarla Dalal App: http://www.tarladalal.com/free-recipe...
Facebook: Facebook: 207464147348
YouTube Channel: tarladalalskitchen
Pinterest: Pinterest: tarladalal
Google Plus: https://plus.google.com/1078836208487...
Twitter: Twitter: Tarla_Dalal
Tarla Dalal Blogspot: http://tarladalal.blogspot.in/
Buckwheat Khichdi
One look at this recipe and you know that faraal foods can be more sumptuous and often more flavourful than everyday meals! The garnish of sesame seeds and coriander is to this khichdi what a cherry is to icing! It really boosts the aroma and flavour of the Buckwheat Khichdi. As you start making this dish, you might have some concerns about the stickiness of buckwheat, and the curdled look of the buttermilk when cooked. Worry not, everything will turn out perfectly when done! Team this irresistible khichdi with Peanut Kadhi to make a satiating meal.
Preparation Time: 10 minutes.
Cooking Time: 11 minutes.
Soaking time: 2 hours.
Serves 2.
1 cup buckwheat (kutto or kutti no daro)
½ cup curds (dahi)
1 tbsp oil
1 tsp cumin seeds (jeera)
½ cup raw potato cubes
1 tbsp ginger-green chilli paste
Rock salt (sendha namak) or table salt to taste
2 tbsp roasted and coarsely powdered peanuts
½ tsp lemon juice
For the garnish
1 tbsp finely chopped coriander (dhania) optional
1 tsp roasted sesame seeds (til)
For serving
Peanut kadhi
1. Clean, wash and soak the buckwheat in enough water for 2 hours. Drain and keep aside.
2. Combine 1½ cups of water and curds in a deep bowl and whisk well. Keep aside.
3. Heat the oil in a deep non-stick pan and add cumin seeds.
4. When the seeds crackle, add the potatoes, mix well and cover and cook on a medium flame for 2 to 3 minutes or till the potatoes are half cooked, while stirring occasionally.
5. Lower the flame, add the ginger-green chilli paste, buckwheat, curds-water mixture and rock salt, mix well and cover and cook on a slow flame for 5 to 6 minutes, while stirring occasionally.
6. Add the peanuts and lemon juice, mix well and cook on a medium flame for 1 minute.
Garnish with coriander and sesame seeds and serve immediately with peanut kadhi.
10 سال پیش
در تاریخ 1393/06/31 منتشر شده
است.
48,317
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