Header Ads

Khubuli


                                                   
         
Ingredients:
1.     Rice- 1 kg
2.     Chana daal- ¼ kg
3.     Curd- ½ kg
4.     Onion- 2
5.     Green chilies- 12
6.     Red chili powder- 1 tsp
7.     Garlic ginger paste- 2 tsp
8.     Salt- 3 tsp
9.     Shazira elaichi powder- 2 tsp
10.   Coriander-4
11.   Mint-2
12.    Oil- 100 gm
Method:
  • Wash rice, add 5 ltr water, 2 tsp salt and keep aside.
  • Wash chana daal, add water and cook till it becomes tender.
  • Take off remaining water in a vessel and keep aside.
  • Take chana daal in a plate and keep aside.
  • Pour oil in a vessel and fry onion and green chilies until onion turns golden brown.
  • Mash onion and keep aside.
  • In the same oil fry garlic ginger paste till it turns golden. Now add half of coriander and mint and fry. Keep this aside.
  • In bowl take curd, beat it and add red chili powder, shazira elaichi and salt ( 1 tsp) and beat well. Keep aside.
  • Keep rice on stove and let this be half cooked.
  • Drain off water from rice and take off half of rice in another vessel.
  • To the left off rice spread half chana daal and sprinkle half of curd (which was kept aside). Sprinkle half oil, spread half onion and green chilies. Now sprinkle half of raw coriander and mint.
  • Over this spread the remaining rice and then spread remaining chana daal and sprinkle remaining curd (which was kept aside). Sprinkle remaining oil, spread remaining onion and green chilies. Now sprinkle remaining raw coriander and mint.
  • Cover the vessel with lid and keep on stove, on highest flame for 1 min then leave on lowest flame for 15 mins.
  • Khubuli is ready.
Ingredients For Cutt:
1.     Chana daal water (which was kept aside)
2.     Tamarind paste- 50 gm
3.     Salt- ½ tsp
4.     Red chili powder- ¼ tsp
5.     Garlic ginger paste- ¼ tsp
6.     Turmeric powder- 2 pinch
7.     Zeera- ½ tsp
8.     Rai- ¼ tsp
9.     Curry leaves- few
10. Coriander- 1
11.  Oil- 30 gm
Method:
  • Pour oil in a pan.
  • Fry zeera till it turns light brown.
  • Add rai to this and fry.
  • Add curry leaves and fry.
  • Put off stove for 2 mins so that oil cool down.
  • Now fry garlic ginger paste.
  • Then add salt, red chili powder, turmeric powder, coriander and fry.
  • Add chana daal water and tamarind paste to it and boil for 5 mins.
  • Let this cool, then pour it in a mesh to extract its juice.
  • Daal cutt is ready.







2 comments:

  1. Yummy easy & delicious !

    ReplyDelete
  2. The shape of the dish, along with the relevant size, allows for an increase in the cell storage capacity. The rectangular and square shaped dishes are also fitted with well rings.comfort food

    ReplyDelete

Powered by Blogger.