WINTER SPECIAL मोठ बाजरा की पंजाबी खिचड़ी
#HogaJaroor
NUTRICIOUS HEALTHY CRUSHED MILLET IS MIXED WITH LEGUME PULSE AND COOKED NICELY IN PRESSURE COOKER TO GET NICE CREAMY,YUMMY MOUTHWATERING FLAVOURS DERIVE DIRECTLY FROM OUR ROOTS,OUR TRADITIONAL CUISINE IS LOVED BY PUNJABI'S SPECIALLY.
RAJASTHAN IS ALSO FAMOUS FOR ITS DELIGHTFULL DISHES LIKE KHICHDA.
TRADITIONALLY IRON CRUSHER WAS USED TO CRUSH BAJRA AFTER SOKING IN WATER FOR AT LEAST 4,5 HOURS OR OVER NIGHT AND AFTER STRAINING TO REMOVE WATER FROM SOAKED BAJRA AND CRUSHED LIGHTLY LIGHTLY IN KITCHEN TOOL CRUSHER (माम्जिस्ता )TO REMOVE PEEL OR HUSK FROM BAJRA,PEARL MILLET IN ENGLISH.IN MOTH BAJRA COOKING IT IS LONGEST PROCESS.BUT NOW A DAYS MODERN HOUSES DON,T HAVE THESE CRUSHERS.
SO, EITHER ONE CAN USE READY MADE KHICHDI PACKING
OR MIXER SHAKE JUG,OR PROCESSOR FLOUR KNEADING CAN ALSO BE USED TO CRUSH SOAKED BAJRA.,JUST BY GIVING LIGHT MOVES AT SLOW SPEED.
NOW, CRUSHED BAJRA IS FURTHER MIXED WITH MOTH DAL.
KHICHDI CAN BE COOKED EASILY IN PRESSURE COOKER.
Mod bajra khichdi

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