EPISODE # 237

 HOW TO MAKE MUMBAI STYLE KHICHDA IN EASY WAY || MOHARRAM SPECIAL KHICHDA BY AYESHA'S WORLD


  • PREPARATION TIME: 15 Mins
  • COOKING TIME: 25-30 Mins
  • SERVINGS: 3-4
INGREDIENTS:
  1. Wheat - 1/2 Kg (Soaked in water overnight)
  2. Boneless Mutton - 1/2 Kg (Cut into small pieces)
  3. Turmeric powder - 1/4 tsp
  4. Red Lentil - 1/2 Cup
  5. Toor Dal - 1/2 Cup
  6. Moong Dal - 1/2 Cup
  7. Chana Dal - 1/2 Cup
  8. Urad Dal - 1/2 Cup
  9. Turmeric powder - 1/2 tsp
  10. Tomato - 3 Big (Chopped)
  11. Onion - 2 Big (Sliced)
  12. Green Chilli - 3-4
  13. Green Coriander & Mint Leaves - Few
  14. Turmeric powder  - 1/2 tsp
  15. Coriander powder - 4 tbsp
  16. Red chilli powder - 2 tbsp
  17. Kashmiri lal mirch powder - 1 tbsp
  18. Ginger garlic paste - 2 tbsp
  19. Garam masala powder - 1 tbsp
  20. Mutton Korma masala - 4 tbsp
  21. Salt - to taste
  22. Cumin seeds - 1 tsp
  23. Cinnamon Stick - 2
  24. Green Cardamom - 2
  25. Cloves - 4
  26. Oil - 3 Spoon
METHOD:
  1.  Take a cooker, add soaked wheat, water, turmeric powder, salt to taste.
  2. Close cooker & bring on full pressure on high flame & cook till 6-7 whistles.
  3. Take another vessel. Add all dals & wash them.
  4. Take a cooker, add all dals, turmeric powder, salt to taste, close cooker & bring on full pressure & cook until it's done.
  5. Heat oil in a cooker. Add cumin seeds & saute.
  6. Add cinnamon stick, green cardamom, cloves & saute.
  7. Add onion & saute.
  8. Add green chilli & saute.
  9. Add tomato & saute.
  10. Add ginger-garlic paste & saute.
  11. Add all masalas & saute. Add a little water & saute.
  12. Add salt to taste & saute.
  13. Add mutton & mix well.
  14. Add green coriander & mint leaves & mix well. Add a glass of water. Close cooker & bring on full pressure & cook till 4-5 whistles.
  15. Heat a big vessel. Add boiled wheat & cook on low flame.
  16. Add boiled lentils & mix well.
  17. Add mutton korma masala & mix well, cook for another 10 mins on low flame.
  18. Garnish with fried onion, green coriander, mint leaves & lemon slices.
  19. Serve hot.
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