Food Mentor
Cooking has been my passion and now it has become my breath. The art of cooking needs time, patience and the creativeness with which you may innovate your dishes. Every week I will bring you interesting recipes from my kitchen. Today I will share ‘Sornochur Kichuri’. Keep reading!
Sornochur khichuri
Ingredients:
Gobindo Bhog Rice – 100 gm
Mung Daal – 25 gm
Chana Daal – 25 gm
Green Mung Daal – 25 gm
Grated Coconut – 1 cup
Tomatoes – 2 pieces
Ghee – 50 gm
Milk – 2 cup
Red and Green Chillies
Dry Red Chilli
Bay Leaves
Chopped Coriander Leaves
Chopped Ginger
Five spices (Panch Foron)
Turmeric powder
Garam masala
Cumin and coriander powder- 1 Spoon each
Cashew nuts and raisins
Cardamons, Cinnamons and Cloves
Cumin seeds
Salt and sugar
Method:
1. Put ghee in the pan and put cashew nuts and raisins, take it out once it is brown and keep it aside.
2. Now add 2 dry red chilli, bay leaf, cumin seeds, chopped ginger, chopped tomatoes, panch foron, 2 cardamoms, 1 cinnamon, few cloves, one by one in the ghee and stir. Then add 1 spoon of Cumin powder and 1 spoon of coriander powder and stir again. Then add grated coconut and mix it well.
3. Now add the Gobindo Bhog rice and all the lentils (mung daal, chana daal, green mung daal) with 1 spoon of turmeric powder, salt as u like and mix.
4. Then add water as you require and add 2 cups of milk and cook.
5. Once it is cooked add 4 spoons of sugar, little ghee and 1 spoon of garam masala and cook for 3-4 minutes.
6. Add fried cashew and raisins and mix it well.
7. Add coriander leaves and cook for 2 more minutes.
8. Serve it hot with extra ghee and chopped coriander leaves added on top.
If you like my recipe then please do write to me at [email protected] with the subject being ‘Sulekha’s Kitchen’. Stay tuned to this page every Saturday for my recipes.
