Shahjahani Khichdi by Tarla Dalal скачать в хорошем качестве

Shahjahani Khichdi by Tarla Dalal

Shahjahani Khichdi, A brilliant khichdi made from rice and moong! Recipe link : http://www.tarladalal.com/Shahjahani-... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook:   / 207464147348   YouTube Channel:    / tarladalalskitchen   Pinterest:   / tarladalal   Google Plus: https://plus.google.com/1078836208487... Twitter:   / tarla_dalal   Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Shahjahani Khichdi The mughals were known to name certain dishes after themselves to signify where they were invented. A brilliant khichdi made from rice and moong, this preparation is flavoured with whole garam masalas. Freshly grated coconut and cashewnuts are used to add volume and flavoring to the khichdi. Enjoy it with fresh curds, papad and pickle. Soaking Time: 2 hours Preparation Time: 10 minutes Cooking Time: 15 minutes Makes 4 servings Ingredients 3/4 cup basmati rice (chawal) 3/4 cup moong (whole green gram) 1 1/2 tbsp ghee 1 tsp cumin seeds (jeera) 3 cloves (laung / lavang) 1 stick cinnamon (dalchini) 4 black peppercorns (kalimirch) 3 cardamoms 4 to 5 curry leaves (kadi patta) 2 tbsp finely chopped onions 2 tbsp broken cashewnuts (kaju) 1 tbsp freshly grated coconut salt to taste 1 tsp green chilli paste For The Garnish 2 tbsp finely chopped coriander (dhania) For Serving fresh curd papad pickle Method 1. Clean, wash and soak the rice and moong together for 2 hours. Drain and keep aside. 2. Heat the ghee in a pressure cooker and add the cumin seeds. 3. When the seeds crackle, add the cloves, cinnamon, peppercorns, cardamom, curry leaves and onions and sauté on a medium flame for 1 to 2 minutes. 4. Add the cashewnuts and sauté on a medium flame for a few seconds. 5. Add the rice-moong mixture, 3 cups of hot water, coconut, salt and green chilli paste, mix well and pressure cook for 3 whistles. 6. Allow the steam to escape before opening the lid. 7. Garnish with coriander and serve immediately with curds, papad and pickle.