Spicy khichda

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Rehana Khambaty

15-30 mins Rating : Add to Favs 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. RELATED RECIPES Mushrooms in Spicy Yoghurt Sauce Spicy rajma gravy Spicy Pinto Beans Dosa Spicy (more) 15-30 mins Rating : Add to Favs 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. RELATED RECIPES Mushrooms in Spicy Yoghurt Sauce Spicy rajma gravy Spicy Pinto Beans Dosa Spicy tomato fish Spicy chettinad egg gravy 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 (less)

source: food.sify.com

3 Jan 2012

Indian Cuisine

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