Ingredients
to taste
wash millet and grated potato and soak in enough keep aside.
For seasoning heat the ghee and add jeera, cinnamon and cloves.
When the jeera turns slightly brown and
leaves an aroma, add the chopped green chilies, grated ginger and
crushed groundnuts.
When the groundnuts roast slightly, add it to the millets and start cooking it.
Add curd and keep stirring on a slow flame till the water evaporates.
Your kichdi is ready to be eaten with the accompaniment of your choice.
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