Thursday 4 November 2010

Masala Kanji ( Rice Porridge with some Spices)

Usually Kanji or Rice Porridge are found in various forms in different parts of the world especially in South India where we could see a wide variety of the same. Malabar also plays a significant role in this. Its varieties ranges from Plain Kanji, Jeera Kanji, Payar Kanji, & so on.... These are traditional late night dinner during Iftars(breaking the fast).I don't know the origin of this special recipe, but my mom says she had heard  this recipe somewhere & gave it a try...

This Kanji is rich in spices ;the whole garam masala, dry ginger (chukku), curry leaves, fennel seeds; & coconut milk. Usually we use Jeerakasala Rice for Kanji in Kannur, but can be substituted with Basmati rice as well.

Ingredients :

Jeerakasala rice/Basmati rice 1/2 cup
Shallots  3 / Large Onion 1/2 chopped
Dry(chukku) or Fresh Ginger crushed 1 1/2 tbsp
Turmeric powder 1/2 tsp
Cardamom 1
Cloves 1
Cinnamon stick 1/2 inch (optional) ((I didn't use it))
Coconut 1/2 cup
Fennel seeds (saunf) 1/2 tsp
Curry leaves 1 sprig

Method:

1. Cook rice with enough water alongwith ginger, shallots/onion, turmeric powder & salt.

2. Make a paste of coconut & fennel seeds.

3. When the rice is cooked, add whole spices; cardamom, cloves & cinnamon.

4. Add the coconut paste as it is or squeeze the milk & then add it. I squeezed half of the paste & added the other half as it is.

5. Let it boil for 3-5 mts. Go on stirring , otherwise there's a chance to split.

6. Discard the spices frm the Kanji.

7. Beat well & add more water if needed...Garnish with curry leaves & serve hot!!


Variation: You can use Split or whole moong dal (roasted till stlightly changes its colour) in this recipe. Just reduce the 1/4th quantity of rice & add that much of dal.

4 comments:

  1. Thankyou for isiting my place. I love Kanji especially in the rainy season mom used to make a special kind of kanji which had lots of medicinal things in them.
    This looks yumm, love the color turmeric gives.

    ReplyDelete
  2. Wow very filling and delicious porridge..

    ReplyDelete
  3. Thnk u both of u....thnx for stopping by & ur lovely comments!!

    ReplyDelete
[Reply]

Thursday 4 November 2010

Masala Kanji ( Rice Porridge with some Spices)

Usually Kanji or Rice Porridge are found in various forms in different parts of the world especially in South India where we could see a wide variety of the same. Malabar also plays a significant role in this. Its varieties ranges from Plain Kanji, Jeera Kanji, Payar Kanji, & so on.... These are traditional late night dinner during Iftars(breaking the fast).I don't know the origin of this special recipe, but my mom says she had heard  this recipe somewhere & gave it a try...

This Kanji is rich in spices ;the whole garam masala, dry ginger (chukku), curry leaves, fennel seeds; & coconut milk. Usually we use Jeerakasala Rice for Kanji in Kannur, but can be substituted with Basmati rice as well.

Ingredients :

Jeerakasala rice/Basmati rice 1/2 cup
Shallots  3 / Large Onion 1/2 chopped
Dry(chukku) or Fresh Ginger crushed 1 1/2 tbsp
Turmeric powder 1/2 tsp
Cardamom 1
Cloves 1
Cinnamon stick 1/2 inch (optional) ((I didn't use it))
Coconut 1/2 cup
Fennel seeds (saunf) 1/2 tsp
Curry leaves 1 sprig

Method:

1. Cook rice with enough water alongwith ginger, shallots/onion, turmeric powder & salt.

2. Make a paste of coconut & fennel seeds.

3. When the rice is cooked, add whole spices; cardamom, cloves & cinnamon.

4. Add the coconut paste as it is or squeeze the milk & then add it. I squeezed half of the paste & added the other half as it is.

5. Let it boil for 3-5 mts. Go on stirring , otherwise there's a chance to split.

6. Discard the spices frm the Kanji.

7. Beat well & add more water if needed...Garnish with curry leaves & serve hot!!


Variation: You can use Split or whole moong dal (roasted till stlightly changes its colour) in this recipe. Just reduce the 1/4th quantity of rice & add that much of dal.

4 comments:

  1. Thankyou for isiting my place. I love Kanji especially in the rainy season mom used to make a special kind of kanji which had lots of medicinal things in them.
    This looks yumm, love the color turmeric gives.

    ReplyDelete
  2. Wow very filling and delicious porridge..

    ReplyDelete
  3. Thnk u both of u....thnx for stopping by & ur lovely comments!!

    ReplyDelete