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We hope you got benefit from reading it, now let’s go back to khichdi with a twist!!! #platter recipe. You can have khichdi with a twist!!! #platter using 27 ingredients and 14 steps. Here is how you do that.
The ingredients needed to make Khichdi with a twist!!! #platter:
- Get 2 cups gobindo bhog rice
- Provide 1 cup moong dal
- Provide 50 gms paneer
- Take 50 gms soyachunks
- Get 2 medium size onions
- Prepare 1 large tomato
- You need 2 dry red chillies
- Use 2 slitted green chillies
- You need 1 green cardamom
- Use 1 inch cinnamon stick
- Provide 2 cloves
- Use 1 tsp ginger garlic paste
- Take 1/2 tsp grated ginger
- Take 2 tsp tamarind juice
- Get 1 tsp kasuri methi
- Use 1 tsp turmeric powder
- Take 2 tsp red chilli powder
- Provide 2 tsp pav bhaji masala
- Use leaves Few coriander
- Take to taste Salt
- Provide 1/2 tsp garam masala powder
- Provide 1/2 tsp cumin seeds
- You need 1 tsp ghee
- Prepare 2 bay leaves
- Prepare Ghee/oil for cooking
- Provide 5 cups water
- Get 1/2 tsp sugar
Instructions to make Khichdi with a twist!!! #platter:
- In a pressure cooker, heat some ghee/oil add two dried red chillies,add two bay leaves, cumin seeds, cinnamon stick, cardamom and cloves. Fry it for 1 to 2 minutes.
- Add the grated ginger fry it for 1 minute, next add the washed gobindobhog rice and moong dal. Fry it on medium flame for about 10 -12 minutes.
- Next add 1/2 tsp of turmeric powder, 1/2 tsp of salt mix it well. Next add 5 cups of water, slitted green chilies. Pressure cook it for 3 whistles and keep it aside
- Next soak the soya chunks in water for about 1 hour, squeeze the water and coarsely grind it.
- Shallow fry the paneer and once it cools down crumble it and keep it aside
- Fry one thinely sliced onion golden brown and keep it aside
- Next in the same pan, slightly fry one tomato and coriander leaves and once it cools down, make a paste of it in grinder
- In the same pan heat some more oil/ghee, add one thinely sliced onion, 1/2 tsp of sugar, fry it for 3 to 4 minutes
- Next add the ginger garlic paste and fry it another 3 to 4 minutes.
- Next add the paste of tomato and coriander leaves and fry it for 2 to 3 minutes.
- Lower the flame and add 1/2 tsp of turmeric powder, 1 tsp of red chilli powder, 2 tsp of pav bhaji masala, Salt (we have also added salt while making the khichdi so adjust the salt accordinginly), kasuri methi and fry it by adding little water time to time for about 5 to 7 minutes until oil starts to come out the sides
- Next add the tamarind juice and again mix it well, add the crumbled paneer and grounded soyachunks. Coat it nicely with the masala.
- Add the cooked khichdi in the pan and mix it very well with the masala, add the fried onions and mix it
- Lastly add the garam masala powder and ghee, cover and cook for about 2 minutes in a medium flame and it's ready. Serve it hot with papad or any kind of Pakodas or fritters.
This vegan and gluten-free dish is extremely popular in India during the fasting season of Navratri. However if you ask me, you don't really need an occasion to make and devour it. This khichdi is extremely simple and yet so flavorful. Sabudana also known as Tapioca makes a great Khichdi. This recipe is mildly spiced and peanuts give it a light crunch.
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