Prawn Patio N Khichri I Kolmi No Patio with Khichdi

Описание: #ComeLetsEat #PrawnPatio #KolmiNoPatio
Ingredients & Method:

Rice 120 gm
Moong dal split 3 tbsp
Chana dal 2 tbsp
Prawns 500 gm (shelled) 
Tomato 350 gm
Tomato paste 200 ml
Salt as required 
Sugar 1tsp + 3 tsp
Fennel seeds 1 tsp
Turmeric 1/2 tsp + 1/2 tsp
Ghee 75 gms approximately 
Brinjal 80gms diced
Cumin seeds 1sp
Onion 150 gm
Chopped Garlic 1 tbsp
Chopped Ginger 1 tbsp
chopped Fresh chillies 3 nos
chopped Red chilli powder 1 1/2 tsp
Parsi Sambhar powder 2 tsp
Red vinegar 2 tbsp
Garam masala powder 1/2 tsp
Coriander leaves 2 tbsp
chopped Mint leaves 1 tbsp

For Garlic Cumin paste :
Garlic12 pearls
Cumin 2 tbsp
Fennel seeds 1 tbsp
Green chillies 8 to 10 nos
1. Take rice and both dals, wash and soak for 15 min. 
2. Blanch, skin and chop tomatoes. 
3.grind ingredients for garlic Cumin paste and hold it aside.
4. To cleaned and washed prawns, add salt, 1 tsp sugar and and 1 tbsp of garlic Cumin paste. Hold aside.
5. To prepare khichdhi; place drained rice and lentil in a pressure pan. Add fresh water totalling 1/2 inch above the rim of the rice. Add salt, 1 tsp fennel seeds and 1 tsp Ghee. Mix and pressure cook, covered and on a low flame for 15 minutes after the 1st whistle.
6. In a pan, melt 1 tbsp Ghee, add diced brinjal. Sear for 2 minutes and remove. 
7. In the same hot pan, add marinated prawns. Sear for 1 min and remove.
8. Add 3 tbsp Ghee in the same pan and temper 1 tsp Cumin seeds. Add chopped onion, chopped garlic, chopped ginger and chopped fresh chillies. Brown the mix for 5 mins.
9. Now add 1 tbsp of garlic cumin paste and cook for 2 mins together. 
10. Add blanched tomato puree and the tomato paste as well. Cook for 10 to 12 mins.
11. Add Red chilli powder, 1/2 tsp turmeric Powder and parsi sambhar powder and cook for 3 mins more.
12. Add Red vinegar, sugar(3 tsp) and 1 cup water to adjust consistency. Cook the gravy for 10 to 15 mins.
13. Lastly Add Garam masala powder, these are Brinjal, the cooked prawns. Combine together. 
14. Add in chopped coriander and mint leaves.15. Serve patio with hot khichdhi and papads.
#ComeLetsEat