Learn how to make Jowar Khichdi at home with our Chef Varun !!!!
Chef Varun introduces a healthy and wholesome Sorghum Khichdi, made from nutrient-rich millets. Discover how to prepare this delicious and nutritious dish, perfect for a balanced meal. This khichdi is high in fiber, gluten-free, and packed with essential vitamins and minerals, making it great for digestion and overall health.Plus, it’s easy for students to make, offering a quick and simple way to enjoy a healthy meal.
Ingredients:
1 cup Sorghum (soaked)
¼ cup Fresh Coconut (chopped)
8-10 Garlic Cloves (peeled)
5-6 Curry Leaves
4 Green Chillies
Coriander Leaves (chopped)
1 Onion (chopped)
1 Carrot (diced)
½ cup Fresh Green Peas
3 tbsp Ghee
1 tsp Mustard Seeds
½ tsp Asafoetida
½ tsp Turmeric Powder
2 tbsp Pigeon Pea Lentils
2 tbsp Split Green Gram
1 cup Buttermilk
4 cups Water
Salt (as per taste)
Chilli Oil (for garnish)
Chef Varun introduces a healthy and wholesome Sorghum Khichdi, made from nutrient-rich millets. Discover how to prepare this delicious and nutritious dish, perfect for a balanced meal. This khichdi is high in fiber, gluten-free, and packed with essential vitamins and minerals, making it great for digestion and overall health.Plus, it’s easy for students to make, offering a quick and simple way to enjoy a healthy meal.
Ingredients:
1 cup Sorghum (soaked)
¼ cup Fresh Coconut (chopped)
8-10 Garlic Cloves (peeled)
5-6 Curry Leaves
4 Green Chillies
Coriander Leaves (chopped)
1 Onion (chopped)
1 Carrot (diced)
½ cup Fresh Green Peas
3 tbsp Ghee
1 tsp Mustard Seeds
½ tsp Asafoetida
½ tsp Turmeric Powder
2 tbsp Pigeon Pea Lentils
2 tbsp Split Green Gram
1 cup Buttermilk
4 cups Water
Salt (as per taste)
Chilli Oil (for garnish)
Category
🛠️
LifestyleTranscript
00:00Today, I'm going to show you a very healthy, nutritious, simple and quick Shorgam Khichdi.
00:06Also known as Jowar Khichdi.
00:08Let's begin.
00:09Here I have Jowar with me which is dried, sun-dried.
00:14What we need to do is wash it at least twice thrice over.
00:17And then soak it for at least 2 hours in warm water.
00:21The whole idea is to ensure that the Jowar or the Shorgam...
00:24...kind of just begins to bloom and that way it becomes easier to process.
00:28Now, ideally a lot of recipes that use Jowar or Shorgam use Jowar in its entirety.
00:35What I'm going to do is, I'm going to flake it up and kind of run it into a coarse powder.
00:41So let's do that.
00:42Let's transfer the bloom Jowar in a blender jar.
00:46Now the whole idea is to crush this till it's coarse.
00:50And what happens with that is the digestibility factor of the Jowar just gets better.
00:55Well, this way we need to grind this into a coarse little mass.
00:59And of course without water.
01:01Let's move on to the next step and that is to make a quick spice paste.
01:05Beginning with fresh Coconut, cloves of Garlic, couple of Curry Leaves.
01:11Chillies as per your spice level.
01:14And last but not the least, some fresh Coriander Leaves.
01:17We crush this as well into a coarse powder.
01:21Let's have a quick check.
01:22Well, I think this is just about perfect.
01:24Let's keep this aside and move on to the vegetables.
01:28Let's begin with Onions, cut them nice and roughly.
01:35Moving on to Carrots, and cut these into dices.
01:43And last but not the least, some fresh Green Peas.
01:46Let's begin with the coarse powder.
01:48And last but not the least, some fresh Green Peas.
01:51Let's begin with the cooking process.
01:53And this time straight in a pressure cooker.
01:55Lots of Ghee to begin with.
01:57Once the Ghee heats up, we add in seeds of Mustard.
02:01Asafoetida.
02:03And our vegetables.
02:10Time to add in Turmeric Powder.
02:12Our ground spice mix.
02:15And along with this, the Lentils.
02:18We add in the soaked and ground Sorghum or Jowar.
02:22Let's mix this well.
02:27We stir this well and add in the liquid.
02:30Now, you'd wonder how much liquid really.
02:33Now, in this case specially, I'm using a combination of Buttermilk and Water.
02:38One is to go with the water, the other is to go with the Lentils.
02:41So, I'm going to add in the Lentils.
02:43I'm using a combination of Buttermilk and Water.
02:471 is to 5 is the basic proportion.
02:49So, if I have used basically a cup of Sorghum or Jowar,
02:54I'm going to add in 5 cups of Water.
02:56Now, when I say 5 cups of Water, it means 1 cup of Buttermilk and 4 cups of Water.
03:01So, if you combine 4 plus 1 is 5, this is 1.
03:04So, 1 is to 5.
03:06Very simple, very clear.
03:07Let's add in the Buttermilk to begin with.
03:101 cup of Buttermilk.
03:13And 4 cups of Water.
03:20We stir this well and finally, add in Salt.
03:23And of course, by all means, we can keep adjusting later.
03:27We give this another quick stir.
03:31Cover the pressure cooker.
03:35And cook this under 3 whistles on medium flame.
03:38We're done with the whistles and with this off goes the flame.
03:41Allow the pressure in the cooker to subside completely.
03:44And after which, we will serve our Khichdi.
03:47Garma Garam.
03:48The pressure has settled completely.
04:08Garnish with Coriander Leaves.
04:26Not because I've made this, but trust me when I say,
04:29Possibly one of the most amazing, tasty, healthy, nutritious...
04:35...Shorgam Khichdi you will ever make in your own home kitchens.
04:40Now this recipe is all yours.
04:42This is me the Bombay Chef Varun Inamdar signing off.
04:44Bye for now.