Wednesday, April 23, 2008

KHICHADI KHAKARAS

AMOUNT:-
FOR 4 KHAKARAS :-

INGREDIENTS:-

60 GMS WHOLE WHEAT FLOUR
25 GMS MOONG DAL
15 GMS RICE
2 TSP CHILI PWD
2 TSP CORIANDER PWD
2 TSP HALDI PWD
1 TSP GARAM MASALA
4 TSP GHEE
SALT ACCORDING TO TASTE

METHOD :-
- PREPARE KHICHADI WITH RICE & MOONG DAL. SEE THAT THE KHICHADI SHOULD NOT BE OF WATERY CONSISTENCY & RICE AND DAL SHOULD BE WELL COOKED .
- ALLOW THE KHICHADI TO COOL FOR AT LEAST ONE HOUR OR MORE.
- MIX WHEAT FLOUR , KHICHADI , MASALAS & LITTLE GHEE & MAKE A STIFF DOUGH WITH IT.
-DIVIDE THE DOUGH INTO 4 EQUAL PORTIONS .
- APPLY LITTLE GHEE ON THE ROLLING BOARD & ROLL OUT EACH DOUGH PORTION INTO 6 INCHES DIAMETER CIRCLE.
- HEAT A TAVA & APPLY LITTLE GHEE ON TAVA SO THAT THE KHAKARA DOES NOT STICK TO IT.
- COOK THE KHAKARA ON MEDIUM FLAME BY TURNING ON BOTH THE SIDES . LET BROWN SPOTS APPEAR ON EACH SIDE OF KHAKARA. COOK THE KHAKARA BY PRESSING WITH A THICK CLOTH .
- COOK THE KHAKARA UNTIL IT IS CRISP & BROWN.
- KHICHADI KHAKARA CAN BE CONSUMED DIRECTLY OR WITH CURD OR PICKLE.
-STORE THE KHAKARAS IN AIR TIGHT CONTAINERS. THE SHELF LIFE OF THE KHAKARAS IS 5-7 DAYS.
NOTE * KHICHADI KHAKARAS ARE MADE WELL IF LEFT VER KHICHADI IS USED.

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