BAJRA KHICHDI OR MILLET RECIPE

BAJRA KHICHDI OR MILLET RECIPE

Bajra khichdi is a traditional dish and tastes delicious .we prepare it in different way from normal Khichdi recipe. In winter season we eat mostly, as its nature is warm. Cooking is the same process, but before cooking its processor takes time to prepare.

Jaggery,Ghee & Besan Kadi are the perfect combination for Bajra Khichdi.

Traditionally, this Khichdi is eaten on Makar Sakaranti,therefore, posting the same with You all. First of all we start to prepare Khichdi.

INGREDIENTS:-

BAJRA

 SPLIT MUNG DAL(PULSE)

* Bajra - 1cup

* Split Mung Dal (pulse) - 2cup

* Salt to taste

* Cumin seeds -1/4 tsp

* Ginger- Grated -1''piece

* Green Chilli -fine chopped 2

* Ghee -1tbs

METHOD OF PREPARE BAJRA

* Wash Bajra in thin strainer very well & keep aside for 1 hour

* Wash split mung dal (pulse)separately

* After one hour put bajra in mixer & grind coarsely by start and stop process

* Now, take out it  in a plate and remove its skin by skipping through a plate

*This is the main process to remove its skin,if you don't remove skin from the bajra then it will taste a little bitter. A removed skin of Bajra will have mild sweet taste

* Whenever, you make Khichdi use fresh, don't store in container or can keep in refrigerator for 15 days

METHOD OF MAKING BAJRA KHICHDI:--

* Heat Ghee in a pressure cooker

*Add cumin seeds in ghee and let it crackle

* Put ginger & green chilli,saute for 1/2 second.

* Then add 5 cup of boiled water

* Place ready bajra, split mung dal(pulses),salt in boiled water

* Close the lid and wait for 2 whistle come. Cook on low flame for five minute

* Let the cooker open itself

* Now Bajra Khichdi is ready

* Serve hot Bajra Khichdi with Ghee

NOTE :-

Try this traditional dish and write me your feedback .Your comments are welcome.