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Main Ingredients | Rice, Corn Kernels |
Cuisine | Rajasthani |
Course | Rice |
Prep Time | 31-40 minutes |
Cook time | 31-40 minutes |
Serve | |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Makai Ki Khichdi
- 1 cup Rice
- 1 1/2 cups Corn Kernels soaked
- 2 tablespoons Lemon juice
- 3 tablespoons Ghee
- 1 teaspoon Cumin seeds
- a pinch Asafoetida
- 2 one-inch pieces Ginger finely chopped
- 4-5 Green chillies chopped
- 1/2 teaspoon Turmeric powder
- to taste Salt
- 2 Fresh coriander leaves chopped
Method
- Boil the corn in two cups of water with lemon juice till tender. Drain and keep aside. Heat ghee in a degchi. Add cumin seeds. Once they start to change colour, add asafoetida and ginger, green chillies and turmeric powder.
- Mix well and cook for two and three minutes. Add cooked corn and three and a half cups of water and bring to a boil. Add rice and salt, mix and cook on low heat till the rice is cooked and the khichdi is of the right consistency.
- Garnish with fresh coriander and serve hot with yogurt, papad and pickle of your choice.
Nutrition Info
Calories | 1665 |
Carbohydrates | 272.1 |
Protein | 30.8 |
Fat | 50.3 |
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