July 11, 2017

BUTTERMILK KHICHIDI

Ingredients:
Rice -  2 cups
Buttermilk - 4 cups
Baby potato - 100 gms
Oil for frying the potatoes
Mustard seeds  - 1 tsp
Curry leaves - few
Salt to taste
Oil - 2 tbsp
Peanuts - 1 tbsp (to garnish)

Method:

  • Peel the potatoes. Sprinkle salt and keep aside.
  • Heat the oil and deep fry the potatoes till they are golden brown.
  • Heat toil in pressure cooker; add mustard and curry leaves and allow them to crackle.
  • Add the washed rice and saute for 2 minutes.
  • Mix in the buttermilk; close the lid and cook until done.
  • Once the lid open; add salt and fried potatoes. Mix gently.
  • Garnish with roasted peanuts and serve with papad and pickle.
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FRESH HERB SCONES

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