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Makai Ki Khichdi

Khichdi with a difference of corn in it. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Rice, Corn Kernels
Cuisine Rajasthani
Course Rice
Prep Time 31-40 minutes
Cook time 31-40 minutes
Serve
Taste Spicy
Level of Cooking Easy
Others Veg
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Ingredients list for Makai Ki Khichdi

  • 1 cup Rice
  • 1 1/2 cups Corn Kernels soaked
  • 2 tablespoons Lemon juice
  • 3 tablespoons Ghee
  • 1 teaspoon Cumin seeds
  • a pinch Asafoetida
  • 2 one-inch pieces Ginger finely chopped
  • 4-5 Green chillies chopped
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 2 Fresh coriander leaves chopped

Method

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  1. Boil the corn in two cups of water with lemon juice till tender. Drain and keep aside. Heat ghee in a degchi. Add cumin seeds. Once they start to change colour, add asafoetida and ginger, green chillies and turmeric powder.
  2. Mix well and cook for two and three minutes. Add cooked corn and three and a half cups of water and bring to a boil. Add rice and salt, mix and cook on low heat till the rice is cooked and the khichdi is of the right consistency.
  3. Garnish with fresh coriander and serve hot with yogurt, papad and pickle of your choice.

Nutrition Info

Calories 1665
Carbohydrates 272.1
Protein 30.8
Fat 50.3
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