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Bhoger khichuri girkin gargajiyar Bengali ne wanda aka shirya shi musamman don bukukuwa kuma ana gabatar dashi azaman prasad. Bhaja muger dal khichuri shine salon moong dal khichdi mai kama da Bengali wanda ke amfani da kayan yaji da yawa da kayan lambu na musamman.
A al'adance, ana shirya wannan khichuri tare da shinkafar Gobindobhog. Tunda ba kasafai ake samun sa a wajen West Bengal ba, mun yi amfani da shinkafar basmati a madadin. A cewar Bengalis, duk wani biki bai cika ba tare da bayar da bhoger khichuri ga baiwar Allah Durga ba.
Bhoger khichuri yana da ɗanɗano na musamman na dukkan kayan ƙanshi da aka ƙara a ciki. Wannan kyakkyawan khichuri an yi shi ne na musamman akan Ashtami kuma ana amfani dashi azaman naivedyum.
Bhoger khichuri yana da sha'awa sosai kuma ana iya shirya shi a gida. Tsarin shirya wannan khichuri na iya zama ɗan lokaci kaɗan amma ba mai rikitarwa ba idan kun bi matakan.
Anan akwai mataki-mataki tare da hotuna, idan kuna son gwada bhoger khichuri a gida. Hakanan, kalli girke-girke na bidiyo.
BHOGER KHICHURI BAYANIN BIDI'A
RIKON BHOGER KHICHURI | YADDA AKE YIN BENGALI-STYLE MOONG DAL KHICHDI | BHAJA MUGER DAL KHICHURI RECIPE Bhoger Khichuri Recipe | Yadda ake Yin Moong Dal Khichdi mai salon Bengali | Bhaja Muger Dal Khichuri Lokacin girke girke na girke girke 15 Mins Lokaci Lokaci 1H Lokaci 1Recipe Na: Meena Bhandari
Nau'in girke-girke: Babban Darasi
Yana aiki: 4
Sinadaran
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Basmati shinkafa - 1 kofin
Ruwa - ½ kofin + don kurkurawa
Moong dal - 1 kofin
Mai - 6 tbsp
Kirfa sanduna - 4 (inci ɗaya inch)
Cardamom - 4
Kwango - 7
Ginger (grated) - 1 tbsp
Turmeric foda - ½ tsp
Jeera foda - 1 tsp
Mustard mai - 1 tbsp
Ganyen Bay - 2
Bishiya mai sanyi - 2
Jeera - 1 tsp
Kwakwa mai gishiri - 2 tbsp
Tumatir (a yanka a cikin kwata) - 1
Dankali (kwasfa da yanke cikin manyan cubes) - 1
Farin kabeji (yanke cikin manyan furanni) - 8-10 guda
Green barkono (tsaguwa) - 1
Ruwan zafi - 1½ lita
Korewa - ½ kofin
Sugar - 2 tsp
Ghee - 1 tbsp
salon gashi mai kauri ga 'yan mata
Yadda Ake Shirya-
1. Add shinkafa basmati a cikin sieve.
2. Kurkura shi da ruwa ka bar ruwan ya tsiyaye gaba daya.
3. Yada shinkafar akan faranti ki barshi ya bushe na mintina 10.
4. A halin yanzu, ƙara moong dal a cikin kwanon rufi mai zafi.
5. Gishiri mai bushe na minti 2-3, har sai ya zama ruwan kasa.
6. Canja shi a cikin kwano.
7. halfara rabin kofi na ruwa sai a kurkura shi.
8. Ki tace ruwan ki ajiye shi gefe.
9. Sanya babban cokali na mai a cikin kwanon rufi mai zafi.
10. Add bushe shinkafa.
11. A gasa shi na tsawon minti 1-2, har sai danyen warin ya tafi sannan shinkafar ta zama mai sheki.
12. Canja shi a cikin kwano ki ajiye shi gefe.
13. stickara sandun kirfa uku a cikin kwanon rufi mai zafi.
14. cardara markadadden markadiya da biyar.
15. Busheya soya har sai launin ya canza.
16. Canja shi a cikin tukunyar mahautsini.
17. Nika su a cikin garin hoda mai kyau don yin garamil na Bengali.
18. Add da grater grated a cikin kofi.
19. powderara garin kurkum da garin jeera.
20. A gauraya sosai a ajiye a gefe.
21. oilara man mustard a cikin kwanon rufi.
22. leavesara ganyen bay da busasshen jan barkono.
23. stickara sandar kirfa da ɗantse biyu.
24. jeeara jeera da sauté da kyau.
Yarima Harry tsayi a ƙafafu
25. coara kwakwa da aka niƙa sai a gauraya su sosai na minti 2.
26. pasteara ginger manna da sauté na wani minti.
27. piecesara kayan tumatir ɗin sai a motsa su sosai na minti 2 sai a cire shi daga murhu.
28. tablespoara cokali 5 na mai a cikin wani kwanon mai mai zafi.
29. cubara dankalin dankalin turawa sai a soya shi na mintina 2-3, har sai sun zama launin ruwan kasa.
30. Cire shi daga kwanon rufi sa'annan a canza shi a faranti.
31. caara fure da farin kabeji a kwano ɗaya.
32. Fry na minti 4-5, har sai ya zama launin ruwan kasa.
33. Cire idan daga kwanon rufin kuma canza shi zuwa farantin.
34. theara moong dal a cikin kwanon rufi ɗaya.
35. theara shinkafa da ɗanyen koren chili.
36. saltara gishiri dan dandano.
37. aara lita ɗaya na ruwan zafi.
38. Ki rufe shi da murfi ki barshi ya dahu na minti 5.
39. Cire murfin kuma ƙara gasashen gasasshen tumatir-kwakwa masala.
40. Sannan, ƙara gasashen kayan lambu.
41. greenara koren wake da sukari.
42. Addara wani rabin lita na ruwan zafi sannan kuma ƙara ƙaramin ƙaramin cokali na garin Bengali garam masala.
43. A gauraya sosai sai a sake rufe shi da murfi.
44. Bada izinin ya dahu na mintina 15.
45. Addara babban cokali na ghee sannan canja shi cikin kwano.
46. Hidima da zafi.
- 1. A al’adance ana yin bhoger khichuri da Gobindobhog shinkafa maimakon shinkafar basmati.
- 2. Ana soya shinkafar da ghee domin danyen kamshi ya tafi.
- 3. Idan baka shirya khichuri a matsayin naivedyum, zaka iya sanya albasa da tafarnuwa a ciki.
- Girman Hidima - 1 kofin
- Kalori - 177 cal
- Fat - 2 g
- Protein - 8 g
- Carbohydrates - 32 g
- Sugar - 1.1 g
- Fiber - 8 g
Mataki na Mataki - YADDA AKE YIN BHOGER KHICHURI
1. Add shinkafa basmati a cikin sieve.
2. Kurkura shi da ruwa ka bar ruwan ya tsiyaye gaba daya.
3. Yada shinkafar akan faranti ki barshi ya bushe na mintina 10.
4. A halin yanzu, ƙara moong dal a cikin kwanon rufi mai zafi.
5. Gishiri mai bushe na minti 2-3, har sai ya zama ruwan kasa.
6. Canja shi a cikin kwano.
7. halfara rabin kofi na ruwa sai a kurkura shi.
8. Ki tace ruwan ki ajiye shi gefe.
9. Sanya babban cokali na mai a cikin kwanon rufi mai zafi.
10. Add bushe shinkafa.
11. A gasa shi na tsawon minti 1-2, har sai danyen warin ya tafi sannan shinkafar ta zama mai sheki.
12. Canja shi a cikin kwano ki ajiye shi gefe.
13. stickara sandun kirfa uku a cikin kwanon rufi mai zafi.
14. cardara markadadden markadiya da biyar.
15. Busheya soya har sai launin ya canza.
16. Canja shi a cikin tukunyar mahautsini.
17. Nika su a cikin garin hoda mai kyau don yin garamil na Bengali.
18. Add da grater grated a cikin kofi.
19. powderara garin kurkum da garin jeera.
20. A gauraya sosai a ajiye a gefe.
21. oilara man mustard a cikin kwanon rufi.
22. leavesara ganyen bay da busasshen jan barkono.
23. stickara sandar kirfa da ɗantse biyu.
24. jeeara jeera da sauté da kyau.
25. coara kwakwa da aka niƙa sai a gauraya su sosai na minti 2.
26. pasteara ginger manna da sauté na wani minti.
27. piecesara kayan tumatir ɗin sai a motsa su sosai na minti 2 sai a cire shi daga murhu.
28. tablespoara cokali 5 na mai a cikin wani kwanon mai mai zafi.
29. cubara dankalin dankalin turawa sai a soya shi na mintina 2-3, har sai sun zama launin ruwan kasa.
30. Cire shi daga kwanon rufi sa'annan a canza shi a faranti.
31. caara fure da farin kabeji a kwano ɗaya.
32. Fry na minti 4-5, har sai ya zama launin ruwan kasa.
33. Cire idan daga kwanon rufin kuma canza shi zuwa farantin.
34. theara moong dal a cikin kwanon rufi ɗaya.
35. theara shinkafa da ɗanyen koren chili.
36. saltara gishiri dan dandano.
37. aara lita ɗaya na ruwan zafi.
38. Ki rufe shi da murfi ki barshi ya dahu na minti 5.
39. Cire murfin kuma ƙara gasashen gasasshen tumatir-kwakwa masala.
40. Sannan, ƙara gasashen kayan lambu.
41. greenara koren wake da sukari.
42. Addara wani rabin lita na ruwan zafi sannan kuma ƙara ƙaramin ƙaramin cokali na garin Bengali garam masala.
43. A gauraya sosai sai a sake rufe shi da murfi.
abubuwan da ke nuna launin gashi ga fatar Indiya
44. Bada izinin ya dahu na mintina 15.
45. Addara babban cokali na ghee sannan canja shi cikin kwano.
46. Hidima da zafi.
