Niramish khichuri and beguni rainy season special

Name: Niramish khichuri and beguni rainy season special
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup regular rice; 1/2 cup moong dal; 1/2 cup bengali cholar dal; 1/2 cup arhar dal; 1 teaspoon ginger paste; 1 teaspoon green chilli paste; 1/2 cup freshly coconut grated; 4 whole red chilli; 2 bay leaf; 1/2 teaspoon turmeric powder; 1 teaspoon cumin powder; 1 teaspoon coriander powder; To taste Salt; 1 teaspoon sugar; 2 tablespoons mustard oil; 1 teaspoon ghee; For the beguni; 1 brinjal cut into round thin slices; 1/2 teaspoon turmeric powder; 1 teaspoon red chilli powder; 1/2 teaspoon sugar; To taste Salt; As required Oil for frying; 1 cup gram flour

Uma Pandit @fupi_1975

#goldenapron
#post_23
Khichuri is one of those rare dishes that effortlessly strides the boundary between what's considered 'ordinary ' and 'special ' when it comes to cooking ........ Specially for Rainy season it was just perfect and awesome combination ........

Uma Pandit @fupi_1975

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Ingredients

20 minutes

4 servings

1 cupregular rice
1/2 cupmoong dal
1/2 cupbengali cholar dal
1/2 cuparhar dal
1 teaspoonginger paste
1 teaspoongreen chilli paste
1/2 cupfreshly coconut grated
4 whole red chilli
2 bay leaf
1/2 teaspoonturmeric powder
1 teaspooncumin powder
1 teaspooncoriander powder
To tasteSalt
1 teaspoonsugar
2 tablespoonsmustard oil
1 teaspoonghee
For the beguni
1 brinjal cut into round thin slices
1/2 teaspoonturmeric powder
1 teaspoonred chilli powder
1/2 teaspoonsugar
To tasteSalt
As requiredOil for frying
1 cupgram flour

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Steps

20 minutes

1

Rinse rice and all dal thoroughly and keep aside.
2

Arrange grated coconut, ginger paste, whole red chilli, bay leaf in a plate.
3

Heat oil in a cooker add panch phoron, red chilli, bay leaf and crackling.
4

Then add grated coconut, chopped tomato and ginger paste fry it well.
5

Now add all spices powder and fry well.
6

Add rice and dal mix well fry for 5 minutes. Now add water and cooked 2 whistle. Rest them in cool at room temperature then sprinkle ghee and ready to serve.
7

Cut brinjal in thin slices. In a mixing bowl add all the ingredients and add water to make a little thick batter.
8

Heat oil in a deep pan and coat the brinjal slices in gram flour batter.
9

Fry it both sides in golden brown.
10

Serve with Hot Niramish Khichuri and Beguni and Achar