Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, bajra (pearl millet) khichadi - bajri chi khichadi. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Bajra (Pearl Millet) Khichadi - Bajri chi Khichadi is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Bajra (Pearl Millet) Khichadi - Bajri chi Khichadi is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have bajra (pearl millet) khichadi - bajri chi khichadi using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Bajra (Pearl Millet) Khichadi - Bajri chi Khichadi:
- Prepare 1 – 200 cup ml cups Bajra (Sorghum)
- Take 1 Onion large finely chopped
- Make ready 2 tsps Ghee Oil or (clarified butter)
- Prepare 2 tsps Garlic paste
- Make ready 1 tsps Cumin (jeera)
- Prepare 2 - 3 chilies Dried red broken into small pieces
- Get A handful coriander Finely chopped
- Get to taste Salt
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Instructions to make Bajra (Pearl Millet) Khichadi - Bajri chi Khichadi:
- Take 1 cup bajra, wash under running water, add sufficient water and soak it overnight.
- The next day, drain the water, wash the soaked bajra again; slightly crush the grains with a mortar and pestle or just use the pestle to crush the grains.
- Add sufficient water to the crushed bajra, pressure cook for 4-5 whistles on low-medium flame.
- Allow the steam to escape and open the cooker, the cooked bajra looks translucent and mushy like the picture below.
- Take a heavy bottom pan or a non-stick pan, once the pan is heated add oil or ghee, I used ghee (it tastes better.. trust me)
- Add the garlic paste, cumin and the broken red chilies, sauté for a minute.
- Then add the onions and saute again for 2-3 minutes, then add the cooked cooked bajra; sauté again for 3 – 4 minutes; adjust the salt as per taste.
- Add a handful of finely chopped coriander and serve HOT!
- I had one small serving with curd and another with spicy mango pickle and I wish I had made some more!
- Tip: You can also add soaked, crushed groundnuts, add a nice taste.
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