Hello,
Rainy season. In Kerala the tradition is to make kanji with many herbs in it. Which is popularly known as Karkataka kanji. To protect you from the different kinds of weather related diseases. Like cold, cough, flu, etc.. Let me share with you one of such tasty kanji which is very nutritious and taste really good. Its very popular in Tamil Nadu. I like to make ragi kanji as its very healthy and easy to digest.
I will share with you recipe for vendhaya kanji and ragi kanji. I will post the photographs the day I make it at home.
Vendhaya Kanji
Ingredients
Par boiled rice - 1/2 cup
green gram - 1/4 cup
vendhayam/methi - 2 tbsp
coconut milk - 1 cup
jaggery - 2 tbsp
Method of Preparation
Wash and soak boiled rice in water till you make preparation for rest of the ingredients.
In low flame dry roast green gram and vendhayam till it releases delicious aroma.
Grate and extract milk from one coconut.
Crush and keep jaggery ready. (Use a little hot water and melt jaggery)
Elachi crush it and keep it handy. (You can use the outer skin of elachi for tea)
In Pressure cooker cook par boiled rice, green gram and vendhayam together for 3 whistles. Use a hand blender to slightly smash the kanji. Now add melted jaggery, coconut milk and cardamom powder. Serve as lunch or dinner. I am sure your family especially elders will love the mild taste of vendhayam and coconut milk.
Happy mothers Day to all the wonderful mothers.
Ragi Kanji
Ingredients
Ragi - 1/2 cup
jaggery - 2 tbsp
cardamom - 2
Boiled Milk - 1 glass
Method of Preparation
Wash and soak ragi overnight. Next day morning grind ragi and jaggery to a fine smooth paste adding just enough water. In a thick bottom pan add two glass of water and add ragi paste. Mix very well, allow the kanji to cook and boil in low flame, keep stirring so that the kanji do not stick to the bottom of the pan.Add boiled milk. Keep one glass of boiled water next to the stove, if necessary add more water to the kanji. Serve room temperature. Its the best breakfast for your growing children.
Variation : Grind ragi by adding salt and cook with two glasses of water. Off the stove allow the kanji to reach room temperature. Now add butter milk and a dash of hing powder, one crushed green chill.y Taste great on a hot summer afternoon.
Rainy season. In Kerala the tradition is to make kanji with many herbs in it. Which is popularly known as Karkataka kanji. To protect you from the different kinds of weather related diseases. Like cold, cough, flu, etc.. Let me share with you one of such tasty kanji which is very nutritious and taste really good. Its very popular in Tamil Nadu. I like to make ragi kanji as its very healthy and easy to digest.
I will share with you recipe for vendhaya kanji and ragi kanji. I will post the photographs the day I make it at home.
Vendhaya Kanji
Ingredients
Par boiled rice - 1/2 cup
green gram - 1/4 cup
vendhayam/methi - 2 tbsp
coconut milk - 1 cup
jaggery - 2 tbsp
Method of Preparation
Wash and soak boiled rice in water till you make preparation for rest of the ingredients.
In low flame dry roast green gram and vendhayam till it releases delicious aroma.
Grate and extract milk from one coconut.
Crush and keep jaggery ready. (Use a little hot water and melt jaggery)
Elachi crush it and keep it handy. (You can use the outer skin of elachi for tea)
In Pressure cooker cook par boiled rice, green gram and vendhayam together for 3 whistles. Use a hand blender to slightly smash the kanji. Now add melted jaggery, coconut milk and cardamom powder. Serve as lunch or dinner. I am sure your family especially elders will love the mild taste of vendhayam and coconut milk.
Happy mothers Day to all the wonderful mothers.
Ragi Kanji
Ingredients
Ragi - 1/2 cup
jaggery - 2 tbsp
cardamom - 2
Boiled Milk - 1 glass
Method of Preparation
Wash and soak ragi overnight. Next day morning grind ragi and jaggery to a fine smooth paste adding just enough water. In a thick bottom pan add two glass of water and add ragi paste. Mix very well, allow the kanji to cook and boil in low flame, keep stirring so that the kanji do not stick to the bottom of the pan.Add boiled milk. Keep one glass of boiled water next to the stove, if necessary add more water to the kanji. Serve room temperature. Its the best breakfast for your growing children.
Variation : Grind ragi by adding salt and cook with two glasses of water. Off the stove allow the kanji to reach room temperature. Now add butter milk and a dash of hing powder, one crushed green chill.y Taste great on a hot summer afternoon.
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