Makai ki Khichdi | मकई की खिचड़ी | Khazana of Indian Recipes | Sanjeev Kapoor Khazana

With corn offered overall the year, a light corn khichdi is an excellent method to beat the everyday rigours of cooking. Raita and papad to choose it !!

MAKAI KI KHICHDI

Active ingredients

1 cup sweet corn kernels
1 1/2 cups rice, soaked for 20 minutes and drained pipes
2 tablespoons ghee
1 teaspoon cumin seeds
A pinch of asafoetida (hing).
1 1/2 tsps carefully sliced ginger.
4-5 green chillies, sliced.
1/2 teaspoon turmeric powder.
Salt to taste.
2 tablespoons lemon juice.
2 tablespoons sliced fresh coriander.
Ghee to drizzle.
Yogurt to serve.
Roasted papads to serve.

Approach.

1. Heat ghee in a pressure cooker. Add cumin seeds. Once they start to change colour, include asafoetida and ginger, green chillies and turmeric powder. Mix well and cook for 1-2 minutes.
2. Add corn kernels, and mix well.
3. Add drained pipes rice, salt, and blend well. Include 4 1/2 cups of water and lemon juice, mix, cover and cook on medium heat for 3-4 whistles.
4. Switch the heat off and allow the pressure to settle completely.
5. Open the cooker, mix the khichdi completely. Include coriander leaves and mix well.
6. Transfer the khichdi in a bowl, drizzle ghee, garnish with coriander sprigs and serve hot with raita and roasted papads.

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Makai ki Khichdi | मकई की खिचड़ी | Khazana of Indian Recipes | Sanjeev Kapoor Khazana

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