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Khichada (White)
Category : Lamb, Mutton, Other recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cook the wheat in 4-5 glasses of water and 1 glass of milk in a pressure cooker for 1/2 hour on a slow gas.
- Now add 1/2 glass of milk, 2 cups of water, and ginger, garlic, chilly paste and cook on a slow fire for about � hour.
- In another pressure cooker, heat some ghee, add onion, ginger-garlic-chilly paste and mint leaves.
- Fry for 3-4 minutes and add the mutton pieces and saut� for 5-7 minutes.
- Add 2 cups of water and the soaked dais and mix well.
- Add water if required. Now cook on a slow fire till 2-3 whistles.
- Mash the mixture well. Take another vessel.
- Mix both i.e. the mutton dals and the wheat.
- Mash well with a wooden Khichada spoon.
- Add salt to taste, garam masala.
- Make a tempering of ghee by adding 2-3 cloves, cardamoms and add to the Khichada mixture.
- In a small vessel, heat some ghee and fry some finely chopped onions (2 big) (slices should be soaked in sugar water) till golden brown. This is called birresta.
- Now serve the Khichada with the topping of Birresta, finely chopped coriander and slit green chillies, lemon wedges and mixed pickle.
Ingredients:
200 g - wheat (brokan) (soaked for 8 hours)
1� kg - mutton (boneless: cleaned and washed / cut into pieces)
200 g - mix dal (50 gm tur, 50 gm channa, 50 gm urad, 50 gm rice) (to be soaked)
200 g - ghee
1 liter - water
1 liter - milk
3 to 4 tsp - ginger, garlic, chilly paste
5 to 6 - big onions (finely chopped)
3 to 4 tsp - coriander (fresh)
3 to 4 tsp - mint leaves
2 to 3 tsp - garam masala
2 to 3 - cloves
3 - cardamoms
salt to taste
200 g - wheat (brokan) (soaked for 8 hours)
1� kg - mutton (boneless: cleaned and washed / cut into pieces)
200 g - mix dal (50 gm tur, 50 gm channa, 50 gm urad, 50 gm rice) (to be soaked)
200 g - ghee
1 liter - water
1 liter - milk
3 to 4 tsp - ginger, garlic, chilly paste
5 to 6 - big onions (finely chopped)
3 to 4 tsp - coriander (fresh)
3 to 4 tsp - mint leaves
2 to 3 tsp - garam masala
2 to 3 - cloves
3 - cardamoms
salt to taste
RECIPES BY ANITA RAHEJA
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