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Khuri Kitchri

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Khuri Kitchri
Naeema Mia
MASTER CHEF
NAEEMA MIA

Mum of 2 👫 Food blogger @naeema_mia Passionate about Cooking and Baking Homemade Baking ...

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INGREDIENTS

Khuri kitchri
Recipe&pic: @naeema_mia

Khuri
500ml buttermilk /inkomasi
½ cup fresh cream
2 tablespoon dhania (coriander)
½ teaspoon arad (Turmeric)
1 teaspoon salt
1 teaspoon teaspoon jeeru (cumin) seeds
2 tablespoon maziena
1 egg
2 teaspoon coconut
1 teaspoon crushed green chillies
Liquidise 🔝
½ teaspoon mustard seeds
Curry leaves



Kitchri:
¼ cup mag dhaal(soaked in boiling water for 30 minutes)
2 cups rice
2 teaspoon salt
Pinch of arad (Turmeric)


Tin fish :
1 tin pilchards
2 tomatoes
2 tablespoon tomato puree
dhania (coriander)
1 teaspoon fish spice
½ teaspoon arad (Turmeric)
Salt
2 cloves garlic


Butternut :
1 medium butternut cut into chunks
1 onion sliced
1 teaspoon salt
1 tablespoon green masala
1 teaspoon heaped dhana jeeru (cumin)
1 teaspoon chilli powder
½ teaspoon arad (Turmeric)
½ cup water
2-3 tablespoon brown sugar


METHOD

Method for Khuri :
In a pot make the mustard seeds hot with a little oil. Add the inkomasi mixture and keep stirring till it boils. Once it’s boiled add few curry leaves and boil little longer.


Kitchri:
Bring water to boil in a pot , once boiled add, salt, arad (Turmeric). Then add dhaal & rice let in boil for 10 minutues , strain in colander grease the pot with oil. Add rice back in pot with some water. Leave to steam about 15 minutes

Fish:
Liquidise, tomatoes garlic and dhania (coriander).
Add to pot with 2 tablespoon oil. Add fish spice and arad (Turmeric) and puree. Allow to boil few minutes, then add fish cook for 5 minutes

Butternut :
Mix onion butternut and spice. Add to pot with half cup water and cook until half done. Lastly add sugar and cook until tender

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