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Spicy khichda
By : Method
- Heat 6-9 cups water in a heavy bottom degchi or bowl.
- Allow water to boil.
- Add drained dal, wheat and mutton along with the ginger-garlic paste, whole garam masala, kabab chini, bay leaves, peppercorns, saffron, chilli powder, dhania powder and salt to taste.
- Cook over low heat till the mutton is tender.
- Stir and mash well. Add crushed fried onion.
- Heat ghee and pour it over the khichda.
- Garnish with mint and coriander leaves and sprinkle lime juice.
- Serve hot.
Ingredients:
250g Mutton
1 cup Wheat, soaked overnight, drained and pounded
A handful of urad dal, soaked for half an hour
1 tsp chilli powder
1/2 tsp saffron
2 onions, sliced fine and fried crisp
1 tsp dhania powder
2 tsp ginger-garlic paste
4 tbsp. ghee
Salt to taste
5g Whole garam masala
5g Kabab chini
1 bunch mint leaves
20g Green coriander leaves
2g Bay leaves
5g peppercorn
Juice of 1 lime
250g Mutton
1 cup Wheat, soaked overnight, drained and pounded
A handful of urad dal, soaked for half an hour
1 tsp chilli powder
1/2 tsp saffron
2 onions, sliced fine and fried crisp
1 tsp dhania powder
2 tsp ginger-garlic paste
4 tbsp. ghee
Salt to taste
5g Whole garam masala
5g Kabab chini
1 bunch mint leaves
20g Green coriander leaves
2g Bay leaves
5g peppercorn
Juice of 1 lime
RECIPES BY REHANA KHAMBATY
