Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, bundelkhandi whole wheat kheech. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Bundelkhandi Whole Wheat Kheech is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Bundelkhandi Whole Wheat Kheech is something which I have loved my entire life.
After muddling, dry the wheat granules overnight to remove wheat rind. Next day rub the granules with hands and remove wheat rind. When it comes to a boil add salt, wheat granules and whole green-gram.
To get started with this recipe, we must prepare a few ingredients. You can have bundelkhandi whole wheat kheech using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Bundelkhandi Whole Wheat Kheech:
- Take 100 gm wheat flour
- Make ready 1/2 teaspoon asafoetida (Heeng)
- Prepare 1 teaspoon Cumins (Jeera)
- Make ready 1/ 4 edible Soda
- Prepare as required Dhaniya patti (Coriander leaves)
- Prepare 1 glass Water
- Get 4 Teaspoon Refined Oil
A thick and creamy kheer made of milk and wheat. My monthly ritual of visiting states is here. this month, us bloggers from Shhhhh Cooking Secretly Challenge went on a food travel to Rajasthan !!! The state has the forts, the sand dunes, the camels and the natural reserves, but my reason to love this state are the. Cook on low flame and keep stirring till the kheech is well cooked.
Steps to make Bundelkhandi Whole Wheat Kheech:
- Take 4 Teaspoon refined oil in a Pan and heat it
- Add cumin and heeng in heated oil
- Add one glass water, salt and soda and stirr it untill water gets boiled
- Add dhaniya patti in the boiled water mixture.
- Add atta slowly slowly and keep stirring mixture to avoid lumps formation.
- One complete water gets vapourised and mixture become thick. Keepa mixing it for little more time
- Stop the flame once mixture become like this
- Serve it after pouring some ghee on your plate along with lemon or mango pickle.
Once the kheech looks cooked, add little more ghee. This will give shine to your kheech. Serve it hot and it is best enjoyed with lots of ghee. Bundelkhandi cuisine traces its roots back to the Jain food; the specialties of the cuisine is its unique amalgam of wheat and milk with local culinary products. I started with the Bara (black split Lentil dumplings, soaked in buttermilk, tempered with mustard seeds, served with crushed sugar).
So that’s going to wrap it up for this special food bundelkhandi whole wheat kheech recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
