You are|Are|Again} looking for inspiration recipes bajra risotto with mushroom matter that are appetizing? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious bajra risotto with mushroom matter should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of bajra risotto with mushroom matter, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare bajra risotto with mushroom matter delicious wherever you are, because as long as you know the trick, this dish is can be dish special.

Ingredients and seasonings required exist in make

1. Prepare 1 bowl Bajra
2. Prepare 2 spoon Par boil rice
3. Take 1 bowl Mushroom chopped
4. Prepare 1 bowl Matter
5. Prepare 1 Onion chopped
6. Prepare 1 spoon Black pepper powder fresh
7. Prepare as needed Mozerrella cheese
8. Use as needed Vegetables stock (vegetables ko boil karke paani alg karein)
9. Take as needed Butter or ghee
10. Prepare to taste Salt
11. Prepare 1/2 cup Coriander chopped

Add this mixture to the jowar flour and make dough of chapatti consistency. Add water only if it is required. Roll the balls on wheat flour covering it well and press it down with hand. With the help of a rolling pin, roll it into circle to form thin roti.

How to cook Bajra Risotto with Mushroom Matter:

1. Sabse pahale Bazara or rice ko wash karke shok karein.
2. Ab gas par pan mein butter garam karein.
3. Usme chopped onion daal kar bhune salt milaye mushroom or matter add karein saute karein.
4. Ab usme rice or Bazara milaye.
5. Ab thoda thoda vegetables Stoke add karte rahe or pakayein.
6. Jab pakne bala ho tab thoda Mozerrela cheese or black pepper milaye.
7. Ab gas off karein or chopped coriander milaye.
8. Ab garam garam Risotto ko cheese or coriander se garnish kar serve karein.
9. Done and ready to serve!

Place the roti on hot griddle and cook on medium to low heat for half a minute and flip it. Brush the roti with some ghee or oil and flip it again. Cubed mushrooms cooked in masaledar Indian style with onions, ginger, chillies, tomato puree and spice powders including the peppy garam masala! Half a cup of curd gives a creamy texture to the gravy while dry fenugreek leaves imparts a rich flavour, making the Mushroom Curry a real tongue-tickler.. Well, maybe, just a little because there's no butter, no maida and no eggs!

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