Whosayna’s Khhichda
Whosayna’s Khhichda

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, whosayna’s khhichda. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Whosayna’s Khhichda is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Whosayna’s Khhichda is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook whosayna’s khhichda using 15 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Whosayna’s Khhichda:
  1. Prepare 2 cups Whole Wheat
  2. Make ready 1 cup Rice
  3. Get 1&1/2 cup Daals (masoor, chana daal, urad daal, yellow moong daal, all mixed)
  4. Take 1 & 1/2 kg Mutton
  5. Prepare 8 Tomatoes (chopped)
  6. Make ready 2 Onions (sliced)
  7. Get 3 tsp Garam masala
  8. Prepare as required Salt
  9. Make ready 3 tsp Chilli powder
  10. Get 1/2 tsp Turmeric powder
  11. Make ready 2 tbsp Ginger/Garlic paste
  12. Take 1 cup Tomato puree
  13. Take 2 Lemon juice
  14. Make ready 3-4 green chillies
  15. Take 3 cups Garnish: Birista (crispy fried Onions) and Coriander leaves
Instructions to make Whosayna’s Khhichda:
  1. Soak wheat, daals and rice separately overnight, next morning boil wheat separately, then daals and rice together, when cooled down a bit, blend separately with little water. Boil meat in salt, 1 tbsp ginger garlic paste and water, till tender. - - In a big pot put 1 cup oil (can use oil used to fry onions for birista). - Fry onions till browned up add tomatoes and spices make a paste add blended wheat, daal rice mixture, meat, tomato puree, 3 cups water and cook, keep on stirring,
  2. Add lemon juice and sprinkle garam masala. - Always taste for hot and sourness. - Cook till it's sticky consistency. - - While serving garnish with birista and coriander leaves with red hot chutney.

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