Haradhaniya ki kheer / Kothimeera payasam and Navabi Baigun kaogsi recipes
Ingredients:
Milk - 2 litres
Ghee - 200g
Kova - 400g
Sugar - 300g
Kaju - 200g
Cardomon / Elachi powder - 200g
Rice powder - 200g
Preparation of Haradhaniya ki kheer / Kothimeera payasam:
1. Take milk in a bowl made of any material except steel.
2. Set the flame in middle level that is not high or not low.
3. The milk must be boil for atleast 20 minites.
4. Then add rice powder in it and mix them finely.
5. After 5 minutes add Ghee, kova, sugar in it.
6. Now reduce the flame and let cook for 8 minites.
7. Now add coriander mixture, elachi powder, kaju in it and reduce the flame.
8. Until the mixture gets thicken stir in the middle.
9. When the mixture gets thicken then off the flame and place the mixture in refrigerator.
10. Therefore, Haradhaniya ki kheer / Kothimeera payasam.
Navabi Baigun kaogsi:
Ingredients:
Brinjal - 300g
Onions - 300g
Curd - 1/2 kg
Sandal powder - 1/2g
Coriander - 50g
Green chili - 100g
Mustard oil - 200g
Salt - according to taste
Preparation of Navabi Baigun kaogsi:
1. Chop Onions, coriander, green chilu finely slightly.
2. Prepare Onion Paste.
3. Burn brinjal on small flame and remove its skin.
4. Then smash it finely with your hands.
5. Now place bowl on the stove.
6. Then add oil in it and let it get heat.
7. Then add curd, greenchili, coriander chop, onion paste and mix them finely.
8. Let them fry finely.
9. After 5 minutes add brinjal mixture in it.
10. Mix them finely and then add salt according to the taste.
11. Mix them again finely.
12. Let them cook for 20 minutes on small flame.
13, Then after 3 minutes off the flame.
14. Now garnish with the coriander and green chili chop
you can have this with as a combination for rice and roti
If wish you like the both recipes as both are bit lengthy but very easy to prepare. I hope you prepare it and impress you friends, relatives and family members. You also taste it and enjoy the taste.If yoyu have any experience with this 2 recipes please let us know through your comments.
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