MUTTON KANJI


This kanji,commonly known as nombu kanji,prepared mostly during the period of

Ramadan is a favourite to many. Sourced from the middle eastern cuisine with channa

dhal or gram dal used as a variation.

In Asian cuisine it’s the green gram dal which is opted for ,which gives a lovely flavour to

the kanji.

The recipe I’m going to share with you is a ‘ one pot’. if cooked .It is best to cook in a

pressure cooker to get the correct consistency easily , without hassle.

Let’s get into the recipe.

INGREDIENTS

1 cup raw rice (white or red)

1/4 cup green gram dal (moong dal)

250 gm minced mutton/chicken

1 tsp ginger garlic paste

1/2 – 1 tsp chilli powder

1/2 tsp. turmeric powder

1/2 tsp garam masala powder

1/2 tsp pepper powder

1/2 tsp cummin powder

whole spices (2 cardamon,4-5 cloves,a piece of cinnamon,small piece sea moss,1/2 tsp fennel seeds)

2 green chillis chopped

few small onions

curry leaves

1 tomato

2-3 tblsp oil or ghee

1-2 cups coconut milk (optional)

salt to taste

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METHOD

Wash the rice and dHal and set aside.

Heat oil or ghee in a pressure cooker,add the whole spices with curry leaves.

Next add the onions,tomato,ginger garlic paste , meat and the rest of the

ingredients,except the coconut milk and saute well for few minutes .

Add 5-6 cups water or 4-5 inches above the rice level.

Cook on a medium flame for 4-5 whistles and allow steam to release on its own.

Remove lid add coconut milk and salt. Adjust the kanji to the consistency you like by

adding more hot water .Simmer for 5 minutes after adding milk and serve hot

Some like it with a dash of lemon juice,so if you are adding lemon juice add when you serve.

Variation :Vegetables like carrot,beans ,few spinach leaves ,fenugreek or methi leaves can be added .

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OATS GREEN PORRIDGE 


The best breakfast to keep your calories right.As coconut is considered to be healthy and

good for the maintenance of colon ,iv added coconut too.

Let’s get going now .

INGREDIENTS

1 cup oats

2 cups water

2 pips garlic

1 green chilli

1/2 cup coriander leaves

1/4 cup coconut

1/2 tsp.cummin seeds

Salt to taste

METHOD

Heat water ,till it reaches a boil ,add the oats and cook for 2-3 minutes.Remove from

fire .Grind the coriander leaves,green chilli,garlic,cummin seeds and coconut to a

paste.Mix in the paste with the cooked oats whilst hot and serve.You could add flax seeds

or nuts if you like.

Note:Leaves like gotukola(Brahmi or vallarai)can be used.

Ragi/kurakkan porridge -(rye or finger millet)


This is a breakfast categorised dish.It could be made with a mixture of other healthy flours too.Even though it is a simple dish some find it difficult to make without lumps.For those who don’t like this especially kids will love if it is made like this,chilled in the refrigerator and served like a dessert.As ragi /kurakkan in short is considered very good for diabetic patients,and also a good blood purifier,I thought I’d share this with you all.
(Serves2)
4 tablespoons flour
1/4 cup shredded jaggery or 2-3 tblsp.sugar.
2 -3 cups water
Pinch of elaichi/cardamon powder
Nuts.

1/2 cup milk /coconut milk

A pinch of salt.
In a separate bowl mix the flour with 1/4 cup water(free from lumps and set aside.)
In another pan heat the water with salt.when it starts to boil remove from fire and slowly mix in the flour.Keep on medium fire again .Add the sugar/jaggery and keep stirring till you see big bubbles popping up.Add milk,stir for a minute Add elaichi powder.Remove from fire.This will quickly thicken like custard.If you want to serve as a dessert,pour into individual cups,top with nuts and serve chilled.
Choice of nuts:walnuts, almonds raisins(black).watermelon,or flax seeds).


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