Khuri Kitchri

CREDITS

Recipe credit: Shaida Latib
Picture credit: Fatima A Latif
@_culinaryinspiration_

RECIPE

Khuri, kitchri, Aaloo (potato) fry & butternut curry
Bismillah hir Rahman nir Raheem
KhuriLiquidise: Fresh coriander leaves2 green chillies½ teaspoon fine jiro (cumin)½ teaspoon tumeric1 teaspoon garlicSalt to taste1 small onion1 x 500ml buttermilk4 tablespoons chana flour 1 cup water. In pot put 2 tablespoons oil, ¼ teaspoon Rye (black seed)(mustard seeds), ¼ teaspoon Methi (Fenugreek)(fenugreek seeds), ¼ teaspoon whole jeeru (cumin) (cumin seeds)and a few curry leaves. Once it sizzles add in buttermilk mixture. Cook for a bit. Keep in stirring.
Kitchri1 ½ bhimri rice¼ cup green split moongh Rinse.Boil with salt and 1 tablespoon oil.Once rice is cooked drain and put back in pot. Steam with 2 tablespoon margarine or butter.
Aaloo (potato) fryPeel and cut potatoes into slices. In a pot put 4 tablespoons oil, ¼ teaspoon Rye (black seed) (mustard seeds), ¼ teaspoon Methi (Fenugreek) (fenugreek), ¼ teaspoon whole jeeru (cumin)(cumin), curry leaves, salt to taste, 2-3 teaspoons red chillies, ¼ teaspoon tumeric, ¼ teaspoon fine jeeru (cumin) (cumin).Steam with a little water on low. Till cooked. Not too soft.
Butternut curry
Recipe credit: Indian Delight Adapted by: Fatima A LatifPicture credit: Fatima A Latif@_culinaryinspiration_
Bismillah hir Rahman nir Raheem
1 butternut cubed1 tablespoon dessicated coconut1 tablespoon chopped coriander2 tablespoons sugar2 tablespoons oil1 green chilli1 medium onion chopped or a handful of fried onions crushed¼ teaspoon Methi (Fenugreek) (fenugreek seeds)Salt to taste1 cup water
In a pot add oil and braise onions. Or add fried onions and all ingredients to pot. Steam till cooked. Serve with khuri kitchri.

POSTED ON

09 Apr 2019

WOULD YOU LIKE TO ?

COMMENTS