Saturday, August 2, 2014

Quick Pressure Cooked Khandavi

Quick Pressure Cooked Khandavi
2 1\4 Buttermilk,
1 same measurement of Bengal gram flour
[ Besan ],
Churn well.
Add coarsely crushed Green chilly and grated Ginger.
Also add 1- 2 pinch Hing [ Asafoetida ], and
Turmeric powder, salt to taste.
Put in a vessel in the pressure cooker with water at the base for 3 whistles.
Quickly take it out once the cools down meaning no steam coming out.
Mix with a spoon and spread on greased plates.
Make a stuffing of coarsely ground peanuts,
grated coconut, coriander leaves, roasted
til, salt and red chilly powder.
Sprinkle this quickly on the spread khandavi
and dab it.
Cut in stripes and make rolls.
Put a tempering of oil, mustard seeds.
Drizzle on all the khandavi rolls.
Garnish with fresh grated coconut, til and
coriander leaves..

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