KHURIE easy traditional recipe

KHURIE 1 litre sour milk 1 onion 2tblsp coconut half bunch dhunia green chillies – according to taste 1/2 tsp cummin 2 cloves garlic or 1tblsp crushed garlic 1tsp salt 1/4 tsp tumeric 3 full tblsp mayonnaise 1/4 tsp mustard powder 3 tblsp gram or pea flour (more or less depends on how thick you want the khurie) 250ml fresh cream or 4tblsp cremora LIQUIDISE THE ABOVE FINE…… IN A POT:- Brown 1/2 tsp cummin add 2tblsp ghee or butter 1 onion – processed or sliced:- BRAISE ALTOGETHER TILL ONIONS ARE GOLD AND ADD ABOVE MIXTURE AND BOIL…. IF YOU WANT IT THICKER ADD MORE FLOUR MIXED WITH WATER….

KHITCHEREE 1/2 cup oil dholl – soak overnite or few hours 2 cups rice 2 tblsp coarse salt 2 cardamons 2 sticks cinnamon 1/4 tsp or less tumeric few slices onions 3-4 tblsp ghee WASH DHOLL, THROWING OFF LOOSE SKIN BRING WATER TO BOIL AND ADD IN DHOLL BOIL FOR 5MIN AND THEN ADD IN RICE AND SPICES BOIL TILL RICE IS TENDER DRAIN STEAM FOR 15MIN IN MOD OVEN BEFORE SERVING, BROWN ONION SLICES IN GHEE AND POUR OVER RICE( CAN ADD GREEN SLICED CHILLIES AND BROWNED CUMMIN TO ONIONS TO PUT OVER RICE) SERVE THIS WITH MINCE CURRY, FISH, POTATO SLICED CHIPS ETC………….

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