Barnyard Millet Vrat Khichdi

Name: Barnyard Millet Vrat Khichdi
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup barnyard millet; 1/2 cup curd; 2 boiled and diced potatoes; 4 tsp raw peanuts; 4 tsp roasted and crushed peanuts; 2 chopped green chillies; 1 small piece of chopped ginger; 1 tsp jeera; leaves Few curry; 2 tsp ghee; Salt to taste; Water as required; Chopped coriander

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#ga24 #Orissa #BarnyardMillet
#BarnyardMilletVratKhichdi
#Sama #Bhagar #SamakChawal
#VratKhichdi #BarnyardKhichdi
#SamakRice #BarnyardPulav #BarnyardUpma #Barnyardporridge
Barnyard millet is gluten-free and nutritious. It can be used in vrat or in falahari upvas. It is well-known as samo, sama, samak chawal, moraiyo, bhagar, and many other names in different languages of india.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

20 minutes

2 servings

1 cupbarnyard millet
1/2 cupcurd
2boiled and diced potatoes
4 tspraw peanuts
4 tsproasted and crushed peanuts
2chopped green chillies
1small piece of chopped ginger
1 tspjeera
leavesFew curry
2 tspghee
Salt to taste
Water as required
Chopped coriander

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Steps

20 minutes

1

Wash barnyard millet, 2 - 3 times in water. Soak in fresh water for 30 minutes.
2

Put a kadai on medium flame of gas. Add ghee, jeera, curry leaves, chopped ginger, green chillies, and raw groundnuts. Saute for 2 minutes..
3

Now add a soaked barnyard, and add water to cook properly on a low to medium heat.
4

Now add boiled potatoes, roasted crushed peanuts, curd and salt, and mix well.
If needed, add water. Cook until its texture turns like khichdi or upma.
5

Ready to serve,garnish with coriander. Serve hot. Enjoy..

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Manisha Sampat @PURE_VEG_TREASURE

on April 18, 2024 11:35

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐