Posted in GARHWALI CUISINE

GARHWALI DISH – CHACHANDU (SALTY)

Ingredients

  • Jhanghora / Barnyard millet – 1/2 bowl

  • Buttermilk ( not very sour) – 4 bowls
  • Water – 1/2 bowl
  • Pisyun loon ( garhwali spicy salt) – As per need

Procedure

  • Take a deep bottom wok and put it on flame.
  • Add jhanghora & water to it, bring first boil.IMG_20180905_141650.jpg
  • Now add buttermilk to it, keep the flame in medium.
  • Keep stirring else it will get stick to bottom of wok.
  • If the jhanghora gets thicken, switch off the flame.IMG_20180905_143140.jpg
  • Chanchandu normally takes 15-20 minutes to cook.
  • Have it with pisyun loon. This is the authentic way of having chachandu with spicy salt.

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Author:

Hi all, I am Kanchan from devbhoomi Uttarakhand(INDIA). Cooking is my passion.Here I am sharing those secrets of cooking,which I have acquired over the period of time from my mother. I hope you will like it. Keep supporting this blog for more such recipes and do leave your valuable feedback.

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