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Millets Kichidi
Recipe Cusine –
Indian | Preparation time : 20 mins
Cooking Time : 20
mins | Serves : 2
Gas : Low
Ingredients
Multigrain
Kichidi Mix - 1 Cup (Refer my earlier post)
Vegetables of your choice - I cup
Onion - 1
Tomato -1
Garlic - 2 (Optional)
Turmeric powder - 1/4tsp
Fennel Powder - 1/4tsp
Salt - to taste
Oil -2 spoons
Water -2 cups
To
Temper
Hing cake - A small piece
Musturd - 1 tsp
Urad Dhal - 1 tsp
Cumin Seeds - 1 tsp
Green Chilli - 4 (Slit them)
Ginger - A small piece
Curry leaves - a few
Fried peanuts - 2 or 3
tsp(Optional - as per taste)
|
Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 200 ml
|
Preparation
|
1. In
a pressure cooker add 2 spoons of oil and temper the ingredients given in
"To Temper Table). Fry them until cooked.
2. Add garlic, ginger and saute for a min. Add
Onions and saute them until they turn to golden color. Once cooked add all
the vegetables except tomato and cook for 2-3 mins. The vegetables should not
be fully cooked just the oil and the tempering items must be mixed.
3. Add the tomatoes and cook for 2 mins.
4. Pour
2 cups of water and add salt, turmeric and fennel powder and bring it to boil
.
5. Once
it comes to boil pour the multigrain mix and give it a stir.
6. Close
the cooker and give 4 whistles.
7. Open
the cooker once the pressure is released. Mine took 15 mins. You can see that
the kichidi is nicely mixed and can be directly taken for serving.
Millets Kichidi is ready
!!!. Serve it with Pickle,Yogurt or raita of your choice.
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Notes
- Do not change the water measurements. It looks as though the water is less but this is perfect to get a grainy texture.
- Chilies can be adjusted as per your taste.
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