Bardolini Khichri Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
Heat 2 tbsp clarified butter in a pan. Add cumin seeds and Mustard seeds fry for two minutes. Add chopped onions and sauté till brown. Add chopped ginger, slit green chilies and sauté then add turmeric powder and red chili powder, cubed potatoes, washed rice and washed lentil and sauté for 5 minutes. Add in sugar, salt and water. Bring to a simmer covered for few minutes. Fold in the green peas. Fluff up the khichdi well and then garnish with coriander and 2 tbsp clarified butter. Serve with curd, papad, pickle.

Method:
Heat milk until it is reduced to half. Add in the saffron strands. Keep stirring continuously, add sugar and cook for another 3-4 minutes. Remove the pan from heat and let the basundi cool. Once the basundi is thoroughly cooled, add custard apple pulp to it and mix. Refrigerate the basundi for a few hours before serving. Add chopped almonds and pistachios and serve in glasses.

Method:
Boil daal and the peanuts in a pressure cooker till soft. Keep aside. Heat 1 Tbsp ghee in a pan and add cumin seeds, garlic, boiled daal, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste. To make the dhokli, mix the flour, salt, turmeric, chilli powder and a little oil and make a stiff dough with water. Knead well and roll out into 10 cm discs. Cut the discs into diamonds with a knife and drop them into the boiling daal mixture. Boil the daal for a further 15 minutes on a low fire. Garnish with coriander leaves and serve hot.