Monday, September 2, 2013

Nombu Kanji

                                     This can also be called Ramalan Fasting Kanji.Thanks to the Islamic Brotherhood for giving this Universal Comfort Food. The recipe has been read by me in a few magazines.
                               After fasting for nearly 12 hours, this Kanji, nutritious with less spices and oil is highly recommended.It is also easy to prepare and it is very healthy.

Nombu Kanji

Ingredients :

Rice Kurunai or Rice granules              4 tbsp.
Pasi paruppu                                       1 tbsp.
White Rava or Samba Rava                   1 tbsp.
Big Onion                                             1
Finely chopped ginger and garlic            2 tsp.
Green chilly                                         1 or 2
Carrot or Potato                                 1
Mustard or Zeera or Sombu.
Coconut ( optional )

Method :

1. Heat 1 tsp. of oil, add the mustard or Sombu or any two or all the three, according
    to your taste.

2. The add the finely chopped onions, chillies and then the finely chopped vegetables
     and a little salt. Saute well.

3. Boil 5 cups of water in a 3 lit. pressure cooker, add the dhal,rava and slowly add the 
    rice granules with constant stirring. Otherwise, lumps may be formed

4. Add  salt,the sauteed onion and vegetables. Stir well and close the lid after checking  
    the vent and place the weight.

5. After 3 whistles, reduce the flame and let it simmer for 5 mins.Then off the flame.

6. After the steam subsidises, open the lid, add grated coconut or finely coconut paste
    and let it simmer for 2 mins.

7. Adding a cup of thick coconut milk gives a very rich taste.

Note :

People who do not prefer onions, sombu, garlic and ginger can avoid them.

Health conscious elderly can avoid coconut.Any rice, raw or boiled rice can be used.

This can also be cooked in an any thick bottomed vessel.

I add the onion and veg. directly in the cooker without even sauteeing at times for a
change and not due to laziness. Yet the taste remains the same without losing much


No comments:

Post a Comment