Source: ICAR-CIAE, Bhopal
Sorghum grain – 100 g, bouguetgarni, 1 no, roughly cut vegetables (leeks, celery, carrot, onion and turnip) – 100 g, veg. stock – 1000 ml and seasoning – to taste
Also read : Sorghum or Jowar Dosa
Clean and boil sorghum along with all the vegetables.
Add a sprig of bouguetgarni. (Bouquet garni, French for "garnished bouquet," is a classic herb mixture used for preparing stocks, soups, casseroles, meats, and vegetables. The traditional combination is parsley, thyme, and bay leaf.
When all ingredients are well done remove bouguetgarni. Blend it in a mixer and bring back in a pan to re-boil. Adjust the seasoning and add a dash of fresh cream.Serve it piping hot with garlic bread.
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