🌺Episode 1 RASOI SE RISHTA Gujarati Cuisine Dwarka khichdi #rasoiserishta #rgsculinary #chefruchi

#rasoiserishta #rgsculinary #chefruchi Welcome to All viewrs on This show pls keep support Like share & follow the Rgs culinary Channel. 🌸 Episode 1 Gujarati Community Special RGS CULINARY BY CHEF RUCHI PRESENTS 🌸 🍽️ RASOI SE RISHTA LIVE CULINARY SHOW ​Host: Culinary Expert & Home Chef Sonal Hitesh panchal ​Featured Recipe: Divine Bhog Dwarka Khichdi ​Time: 5:00 PM Thursday to saturday Discription Dwarka Khichdi Osaman is a famous, 300-year-old traditional culinary specialty from Devbhoomi Dwarka, Gujarat. Deeply rooted in the heritage of the Gugli Brahmin community, this unique dish is traditionally prepared without onion or garlic. It is famously offered as bhog (sacred offering) to Lord Dwarkadhish at the Dwarka Temple, especially on the auspicious day of Bhai Dooj. Unlike dry versions, this comforting meal features a spicy, perfectly balanced khichdi paired alongside a tangy, warm, soupy lentil broth called Osaman (or Osaan). It is classically served with buttermilk (chaas), fresh kachumber salad, and crisp papad. Ingredients For the Khichdi: • 1 cup Khichdi Rice • ½ cup Tuvar Dal (Split Pigeon Peas) • 1 tbsp Oil & 2 tbsp Ghee • ½ tsp Whole Mustard Seeds & Cumin Seeds • ¼ tsp Hing (Asafoetida) & 1 tsp Turmeric Powder • Whole Spices: 2 Bay leaves, 1 Cinnamon stick, 4 Cloves, 4 Black peppercorns • Aromatic Paste: 1 tbsp Ginger paste & 1 tsp Green chilli paste • Water and Salt as required For the Osaman (Broth): • 1 tbsp Besan (Gram flour) • 1 Tomato (finely chopped) • Tempered spices: Whole cumin, curry leaves, red chilli powder, and a pinch of hing • 1 litre Water Instructions 1. Prep the Grains: Wash the rice and tuvar dal thoroughly under running water. Soak them together in water for about 20 minutes, then drain. 2. Tempering the Khichdi: Heat 1 tablespoon of oil and 2 tablespoons of ghee in a heavy-bottomed pressure cooker. Add mustard seeds, cumin seeds, bay leaves, cinnamon, cloves, and black peppercorns. Let them splutter. 3. Add Aromatics: Add the hing, ginger paste, and green chilli paste. Sauté for 30 seconds until fragrant. 4. Cook the Khichdi: Toss in the soaked rice and dal. Add turmeric powder, salt, and 4 cups of water. Close the cooker lid and pressure cook for 3 to 4 whistles on medium heat until soft and fully cooked. 5. Prepare the Osaman Broth: In a separate deep pot, whisk the besan into 1 litre of water to avoid any lumps. Add the chopped tomato, jaggery, ginger-chilli paste, salt, and spices. Bring this mixture to a rolling boil and simmer on low heat for 10–12 minutes until it becomes a light, aromatic soup. Finish with lemon juice and a quick tempering of ghee, cumin, curry leaves, and a dash of red chilli powder. 6. Serve: Plate the steaming hot, spiced khichdi with a generous drizzle of desi ghee. Serve the warm, tangy-sweet Osaman broth in a small bowl right next to it. #rasoiserishta #rgsculinary #chefruchi #gujaraticommunity #gujaraticuisine #xperiencefoodbyarchana #hosthomechefsonalhiteshpanchal #follower