Cooking Recipes And Tips

RAMADAN SPECIAL KANJI (PORRIDGE)

          Dedicated to kulsum_666

Sorry for the late update dear. Hope you like this recipe 😃

Cuisine: South Indian
Cooking Time: 20 minutes

INGREDIENTS:

Raw Rice – 1/2 cup
Moong Dal – 2 tbsp
Carrot – 1 small finely chopped
Big Onion – 1 medium sized finely chopped
Tomato – 1 medium sized roughly chopped
Ginger Garlic paste – 1 tsp
Turmeric powder – a pinch
Red Chilli powder – 1/4 tsp
Mint Leaves – few
Thick Coconut Milk – 1/2 cup
Water – 3 cups
Coriander Leaves – 1 tbsp finely chopped
Salt – to taste

To Temper:

Oil – 2 tsp
Cinnamon – 1/2 inch piece
Cloves – 2
Cardamon – 1
Green Chillies – 1

STEPS:

STEP 1: Grind raw rice and moong dal together to a coarse mixture,Set it aside.

STEP 2: Heat oil in a pressure cooker and add cinnamon,cloves, cardamon,green chillies and saute it.

STEP 3: Then add ginger garlic paste and onions. Fry till the onions turns golden in colour.

STEP 4: Then add tomato,carrot, mint leaves along with turmeric powder, red chilli powder along with the required salt. Saute it for 2 mins.

STEP 5: Then add raw rice moong dal mixture.

STEP 6: Add water and pressure cook for 4 whistles or until it becomes mushy.Once pressure releases open the lid and mash it well.

STEP 7: Heat it again and add little more water. If its too thick, then add coconut milk and give a quick stir,garnish it with coriander leaves and switch off the stove.

STEP 8: Serve it hot or warm.

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                    COOKING TIPS

Before deep frying vegetables or fish or meat, pat it dry completely on a kitchen towel or using a paper napkin. This will ensure that it gets fried properly and tastes better. Also there will be less oil splatter since water is oils worst enemy.
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