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Naadan Paattu about Cooking
Thaalum Thakarem Mummaasam
Chakkem Maangem Mummaasam
Chenem Koorkem Mummaasam
Anganem Inganem Mummaasam
Village Recipes of Kerala-This blog is to make remember the old food preparations.The ingredients are still available in abundance.The food item are so natural and no preservatives in it.Use of salt is minimum.These are traditional food recipes normally with the mothers.New generation are after junk foods and getting more stomach problems.
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Friday, July 23, 2010
Pazhayri Kanji-Old Rice Porridge
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Pazhayri Kanji-Old Rice Porridge
Ingredients
1.Rice with bran-300gms
2.Water-1.5 Litre
3.Ghee-1 tsp
Preparation
Boil water and add washed rice to it and cook until it become soft. While serving the Kanji pour one tea spoon of Ghee over it and stir well. Dry fried papad is an ideal combination to it. Ideal food for everyone especially kids. Consume hot with salt or without salt. Serves two persons
Pazhayri Kanji-Old Rice Porridge
Ingredients
1.Rice with bran-300gms
2.Water-1.5 Litre
3.Ghee-1 tsp
Preparation
Boil water and add washed rice to it and cook until it become soft. While serving the Kanji pour one tea spoon of Ghee over it and stir well. Dry fried papad is an ideal combination to it. Ideal food for everyone especially kids. Consume hot with salt or without salt. Serves two persons
Venna Kanji-Butter Rice Porridge
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Venna Kanji-Butter Rice Porridge
Ingredients
1.Plain Rice-300gms
2.Water-1.5 Litre
3.Butter-25 gms
Preparation
Boil water and add washed rice to it and cook until it become soft. Place the butter in the serving plate. Pour the hot Kanji over it slowly until the butter melt and join Ideal food for everyone especially kids. No need to add any salt to it. Consume hot with salt or without salt. Serves two persons
Venna Kanji-Butter Rice Porridge
Ingredients
1.Plain Rice-300gms
2.Water-1.5 Litre
3.Butter-25 gms
Preparation
Boil water and add washed rice to it and cook until it become soft. Place the butter in the serving plate. Pour the hot Kanji over it slowly until the butter melt and join Ideal food for everyone especially kids. No need to add any salt to it. Consume hot with salt or without salt. Serves two persons
Pazhankanji - Old Porridge
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Pazhankanji - Old Porridge
Ingredients
1.Plain Rice-200gms
2.Water-1.5 Litre
3.Coconut Milk- 2 cups
4.Crush Hot Green Chilli-2 to 3Nos
5.Salt
Preparation
Boil water,add washed rice and cook preferable in a mud pot. Do not cook the rice to become very soft. Drain out the water from it and make the rice dry in small flame until the rice get start crackle. Do not put spoon or hand inside the pot and stir.
Keep this boiled rice pot till morning in an upper level hanger like uri.
Add Coconut Milk. Add salt to taste. Consume cold. Ideal for every one. Consume with pickle or Coconut chutney. Serves two persons. This was a breakfast for Keralaite some years back. It can be made from left over rice too. This is a cool dish.
Pazhankanji - Old Porridge
Ingredients
1.Plain Rice-200gms
2.Water-1.5 Litre
3.Coconut Milk- 2 cups
4.Crush Hot Green Chilli-2 to 3Nos
5.Salt
Preparation
Boil water,add washed rice and cook preferable in a mud pot. Do not cook the rice to become very soft. Drain out the water from it and make the rice dry in small flame until the rice get start crackle. Do not put spoon or hand inside the pot and stir.
Keep this boiled rice pot till morning in an upper level hanger like uri.
Add Coconut Milk. Add salt to taste. Consume cold. Ideal for every one. Consume with pickle or Coconut chutney. Serves two persons. This was a breakfast for Keralaite some years back. It can be made from left over rice too. This is a cool dish.
Cherupayar Kanji-Payar Kanji
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Cherupayar Kanji-Payar Kanji
Ingredients
1.Plain Rice-100gms
2.Cherupayar-100gms
3.Water-1.5 Litre
4.Coconut Milk- 2 cups
Preparation
Boil water,add washed rice and Cherupayar to it and cook until it become soft. Add Coconut Milk boil further.. Add salt to taste. Consume hot Ideal for every one. Serves two persons.
Cherupayar Kanji-Payar Kanji
Ingredients
1.Plain Rice-100gms
2.Cherupayar-100gms
3.Water-1.5 Litre
4.Coconut Milk- 2 cups
Preparation
Boil water,add washed rice and Cherupayar to it and cook until it become soft. Add Coconut Milk boil further.. Add salt to taste. Consume hot Ideal for every one. Serves two persons.
Thenga Palkanji-Cocunut Milk Rice Porridge
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Thenga Palkanji-Cocunut Milk Rice Porridge
Ingredients
1.Plain Rice-300gms
2.Water-1.5 Litre
3.Coconut Milk- 2 cups
Preparation
Boil water,add washed rice to it and cook until it become soft. Add Coconut Milk boil further. Consume hot. This can be taken either with salt of with Sugar. Ideal for every one. Serves three person
Thenga Palkanji-Cocunut Milk Rice Porridge
Ingredients
1.Plain Rice-300gms
2.Water-1.5 Litre
3.Coconut Milk- 2 cups
Preparation
Boil water,add washed rice to it and cook until it become soft. Add Coconut Milk boil further. Consume hot. This can be taken either with salt of with Sugar. Ideal for every one. Serves three person
Palkanji-Milk Rice Porridge
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Palkanji-Milk Rice Porridge
Ingredients
1.Plain Rice-300gms
2.Water-1.5 Litre
3.Cow Milk- 2 cups
4.Sugar -25 gms
Preparation
Boil water,add washed rice to it and cook until it become soft. Add Cow Milk and Sugar and boil further. Consume hot. Ideal for growing children.. Serves three persons.
Palkanji-Milk Rice Porridge
Ingredients
1.Plain Rice-300gms
2.Water-1.5 Litre
3.Cow Milk- 2 cups
4.Sugar -25 gms
Preparation
Boil water,add washed rice to it and cook until it become soft. Add Cow Milk and Sugar and boil further. Consume hot. Ideal for growing children.. Serves three persons.
Sreepothi Kanji or Sree Bhagavathy Kanji.
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Sreepothi Kanji or Sree Bhagavathy Kanji.
Ingredients
1.Plain Rice-100gms
2.Boiled Rice-100gms
3.Water-1.5 Litre
4.Coconut Milk – 1cup
5.Salt
Preparation
Boil water, add washed rice to it and cook until it become soft.
Add coconut milk and salt to taste and boil. Serves two persons.
This preparation is consumed normally in first Friday of Karkita month.
Sreepothi Kanji or Sree Bhagavathy Kanji.
Ingredients
1.Plain Rice-100gms
2.Boiled Rice-100gms
3.Water-1.5 Litre
4.Coconut Milk – 1cup
5.Salt
Preparation
Boil water, add washed rice to it and cook until it become soft.
Add coconut milk and salt to taste and boil. Serves two persons.
This preparation is consumed normally in first Friday of Karkita month.
Karkitaka Kanji-Herbal Kanji
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Karkitaka Kanji-Herbal Kanji
Ingredients
1.Raw Rice-250gms
2.Water-2 Litre
3.Thazhuthama-1 Handful
4.Cheroola root.-1 Handful
5.Kurunthotti-1 handful
6.Chulli veru-1handful.
7.Poovamkurunnal.-One handful
8.Thottavadi-One handful
9.Keezharnelli-One handful
10.Parpataka pullu-One handful
11.Muri Marunnu root-One handful
12.Turmeric-1/2 Tsp
13.Corriander-1/2 Tsp
14.Coconut Milk – 1 Cup
15.Cumin-1/2 Tsp
Preparation
Mash and squeeze out juice of item 3 to 11.
Boil water and add washed rice to it and cook until it become soft.
Mix all items and boil for 10 minutes. Consume this porridge for 10 days in Karkitaka month. It is believed that the immunity power will increase substantially. This can be used as a medicinal porridge on other months.
There are some variations of herbs for this from place to place.
Karkitaka Kanji-Herbal Kanji
Ingredients
1.Raw Rice-250gms
2.Water-2 Litre
3.Thazhuthama-1 Handful
4.Cheroola root.-1 Handful
5.Kurunthotti-1 handful
6.Chulli veru-1handful.
7.Poovamkurunnal.-One handful
8.Thottavadi-One handful
9.Keezharnelli-One handful
10.Parpataka pullu-One handful
11.Muri Marunnu root-One handful
12.Turmeric-1/2 Tsp
13.Corriander-1/2 Tsp
14.Coconut Milk – 1 Cup
15.Cumin-1/2 Tsp
Preparation
Mash and squeeze out juice of item 3 to 11.
Boil water and add washed rice to it and cook until it become soft.
Mix all items and boil for 10 minutes. Consume this porridge for 10 days in Karkitaka month. It is believed that the immunity power will increase substantially. This can be used as a medicinal porridge on other months.
There are some variations of herbs for this from place to place.
Idinjil Kanji
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Idinjil Kanji - Idinjil Porridge
Ingredients
1.Plain Rice-200gms
2.Water-1.5 Litre
3.Skin of Idinjil -2 handful
4.Coconut scrapping-1/2 coconut
Preparation
Boil water,add washed rice to it and cook until it become soft.
Grind item 3 and 4 to make paste. Add this to rice and cook for 5 to 8 minutes.
Serves two persons.
Idinjil Kanji - Idinjil Porridge
Ingredients
1.Plain Rice-200gms
2.Water-1.5 Litre
3.Skin of Idinjil -2 handful
4.Coconut scrapping-1/2 coconut
Preparation
Boil water,add washed rice to it and cook until it become soft.
Grind item 3 and 4 to make paste. Add this to rice and cook for 5 to 8 minutes.
Serves two persons.
Nava Dhanya Kanji-Nine cereal Kanji
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Nava Dhanya Kanji-Nine cereal Kanji
Ingredients
1.Plain Rice-250gms
2.Water-1.5 Litre
3.Uzhunnu (Black Gram)-50 gms
4.Muthira (horse Gram)-50gms.
5.Kadala (Black Channa)50gms
6.Cherupayaru (green Gram)50 gms.
7.Uluva (Fenugreek)-1tsp.
8.Chama.(Millet)-50 gms
9.Mustard
10.Vanpayaru
Preparation
Boil water, add washed rice to it and cook until it become soft.
Then cook items 3 to 8 at a time. Mix it with rice and cook for some time. Serve hot for three. This preparation is good for people with rheumatic complaints.
Nava Dhanya Kanji-Nine cereal Kanji
Ingredients
1.Plain Rice-250gms
2.Water-1.5 Litre
3.Uzhunnu (Black Gram)-50 gms
4.Muthira (horse Gram)-50gms.
5.Kadala (Black Channa)50gms
6.Cherupayaru (green Gram)50 gms.
7.Uluva (Fenugreek)-1tsp.
8.Chama.(Millet)-50 gms
9.Mustard
10.Vanpayaru
Preparation
Boil water, add washed rice to it and cook until it become soft.
Then cook items 3 to 8 at a time. Mix it with rice and cook for some time. Serve hot for three. This preparation is good for people with rheumatic complaints.
Chamakkanji-Millet Porridge
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Chamakkanji-Millet Porridge
Ingredients
1.Chama Rice-300gms
2.Water-1.5 Litre
Preparation
Boil water and add washed Chama rice to it and cook until it become soft.
Add salt to it. Consume hot with salt.
Serves two person.
This was originally poor man’s food once where scarcity of food was there in villages due to flood or so.
Chamakkanji-Millet Porridge
Ingredients
1.Chama Rice-300gms
2.Water-1.5 Litre
Preparation
Boil water and add washed Chama rice to it and cook until it become soft.
Add salt to it. Consume hot with salt.
Serves two person.
This was originally poor man’s food once where scarcity of food was there in villages due to flood or so.
Kurumthottykkanji
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Kurumthottykkanji
Ingredients
1.Plain or Broken Rice-100gms
2.Water-0.5 Litre
3.Kurunthotti leaf and stock -3-4 handful
Preparation
Mash Kurunthotti and squeeze the liquid out. Add water to it and boil. Cook rice on this water until become soft. Do not add salt or sugar. Allow to cool and drink. Good for pregnant women. Serves one person.
Kurumthottykkanji
Ingredients
1.Plain or Broken Rice-100gms
2.Water-0.5 Litre
3.Kurunthotti leaf and stock -3-4 handful
Preparation
Mash Kurunthotti and squeeze the liquid out. Add water to it and boil. Cook rice on this water until become soft. Do not add salt or sugar. Allow to cool and drink. Good for pregnant women. Serves one person.
Thulasi Kanji -Tulasi Kanji
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Thulasi Kanji-Tulasi Kanji
Ingredients
1.Plain or Broken Rice-200gms
2.Water-1.5 Litre
3.Krishna Thulasi leaf 2-3 handful
4.Sugar-50 to 75 gms.
Preparation
Boil thulasi leaves in water and make a concoction. Filter the leaves out. Cook the rice in this concoction until rice become soft. Add sugar to it. Consume hot for seven days instead of dinner in the same time. People who lost hunger will get back hunger. Serves one person.
Thulasi Kanji-Tulasi Kanji
Ingredients
1.Plain or Broken Rice-200gms
2.Water-1.5 Litre
3.Krishna Thulasi leaf 2-3 handful
4.Sugar-50 to 75 gms.
Preparation
Boil thulasi leaves in water and make a concoction. Filter the leaves out. Cook the rice in this concoction until rice become soft. Add sugar to it. Consume hot for seven days instead of dinner in the same time. People who lost hunger will get back hunger. Serves one person.
Asali Kanji-Asali Kanji
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Asali Kanji-Asali Kanji
Ingredients
1.Raw Rice-300gms
2.Water-1.5 Litre
3.Asali-50 gms
4.Uluva-15 gms
5.Cumin -15 gms
Preparation
Boil the water and add washed rice and cook half the way.
Then add ingredients 3 to 5. Cook until it become soft.
Add Coconut milk or ground coconut. Add salt to taste.
Consume hot with salt or without salt. Serves three person This porridge will reduce Gas formation and intestinal troubles.
Asali Kanji-Asali Kanji
Ingredients
1.Raw Rice-300gms
2.Water-1.5 Litre
3.Asali-50 gms
4.Uluva-15 gms
5.Cumin -15 gms
Preparation
Boil the water and add washed rice and cook half the way.
Then add ingredients 3 to 5. Cook until it become soft.
Add Coconut milk or ground coconut. Add salt to taste.
Consume hot with salt or without salt. Serves three person This porridge will reduce Gas formation and intestinal troubles.
Uluva Kanji-Fenugreek Kanji
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Uluva Kanji-Fenugreek Kanji
Ingredients
1.Plain or Broken Rice-250gms
2.Water-1.5 Litre
3.Fenugreek-50 gms
Preparation
Boil water, add washed rice and Fenugreek to it and cook until it become soft.
Consume hot with salt or without salt.
Serves two persons.
This porridge will reduce body heat.
Uluva Kanji-Fenugreek Kanji
Ingredients
1.Plain or Broken Rice-250gms
2.Water-1.5 Litre
3.Fenugreek-50 gms
Preparation
Boil water, add washed rice and Fenugreek to it and cook until it become soft.
Consume hot with salt or without salt.
Serves two persons.
This porridge will reduce body heat.
Nombu Kanji-Ramzan fast Porridge
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Nombu Kanji-Ramzan fast Porridge
Ingredients
1.Plain Rice-300gms
2.Water-1.5 Litre
3.Powdered Cumin-1/2 Tsp
4.Fenugreek Powder-1/2 Tsp
5.Garlic or Garlic Paste
6.Cumin Powder -1/2 Tsp
7.Finely chopped ginger or dry ginger powder-1/2 Tsp
8.Small Onion-5 pieces.
9.Corriander powder-1/2 tsp
10.Coconut milk-1 cup
11.Turmeric Powder-1/4tsp
12.Salt
Preparation
Boil water, add washed rice to it and cook until it become soft. Add all other ingredients except items 10 and 11 and boil. The add item 10 an 11 and boil it for 2 to 3 minutes. Consume hot with salt or without salt. Serves two persons. This is a healthy food. Normally this is getting prepared in the evening of Ramzan period. People use this for 30 days fasting in Ramzan.
Nombu Kanji-Ramzan fast Porridge
Ingredients
1.Plain Rice-300gms
2.Water-1.5 Litre
3.Powdered Cumin-1/2 Tsp
4.Fenugreek Powder-1/2 Tsp
5.Garlic or Garlic Paste
6.Cumin Powder -1/2 Tsp
7.Finely chopped ginger or dry ginger powder-1/2 Tsp
8.Small Onion-5 pieces.
9.Corriander powder-1/2 tsp
10.Coconut milk-1 cup
11.Turmeric Powder-1/4tsp
12.Salt
Preparation
Boil water, add washed rice to it and cook until it become soft. Add all other ingredients except items 10 and 11 and boil. The add item 10 an 11 and boil it for 2 to 3 minutes. Consume hot with salt or without salt. Serves two persons. This is a healthy food. Normally this is getting prepared in the evening of Ramzan period. People use this for 30 days fasting in Ramzan.
Manjal Kanji-Turmeric Kanji
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Manjal Kanji-Turmeric Kanji
Ingredients
1.Plain Rice-300gms
2.Water-1.5 Litre
3.Turmeric powder or paste -1 Tsp
4.Powdered Cumin-1/2 Tsp
5.Coconut Milk-1 Cup
Preparation
Boil water add washed rice to it and cook until it become soft.
Add turmeric powder or paste, Cumin Powder, Coconut Milk and boil further.
Add salt to taste. Consume hot with salt or without salt.
Serves two persons. This is a health food.
Consume once a day instead of dinner for a week.
Stomach ailments will disappear.
Manjal Kanji-Turmeric Kanji
Ingredients
1.Plain Rice-300gms
2.Water-1.5 Litre
3.Turmeric powder or paste -1 Tsp
4.Powdered Cumin-1/2 Tsp
5.Coconut Milk-1 Cup
Preparation
Boil water add washed rice to it and cook until it become soft.
Add turmeric powder or paste, Cumin Powder, Coconut Milk and boil further.
Add salt to taste. Consume hot with salt or without salt.
Serves two persons. This is a health food.
Consume once a day instead of dinner for a week.
Stomach ailments will disappear.
Gothambu Kanji-Plain Broken Wheat Porridge
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Gothambu Kanji-Plain Broken Wheat Porridge
Ingredients
1.Plain Wheat -300gms
2.Water-1.5 Litre
Preparation
Boil water, add washed Wheat to it and cook until it become soft.
No need to add any salt to it.
Consume hot with salt or without salt.
Serves two persons.
Note: Sock the Wheat at least 8 hours in water before cooking. Mashed or broken wheat also can be used.
Gothambu Kanji-Plain Broken Wheat Porridge
Ingredients
1.Plain Wheat -300gms
2.Water-1.5 Litre
Preparation
Boil water, add washed Wheat to it and cook until it become soft.
No need to add any salt to it.
Consume hot with salt or without salt.
Serves two persons.
Note: Sock the Wheat at least 8 hours in water before cooking. Mashed or broken wheat also can be used.
Podiyari Kanji-Plain Broken Rice Porridge
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Podiyari Kanji-Plain Broken Rice Porridge
Ingredients
1.Plain Broken Rice-300gms
2.Water-1.5 Litre
Preparation
Boil water and add washed rice to it and cook until it become soft.
No need to add any salt to it.
Consume hot with salt or without salt.
Serves two persons.
Podiyari Kanji-Plain Broken Rice Porridge
Ingredients
1.Plain Broken Rice-300gms
2.Water-1.5 Litre
Preparation
Boil water and add washed rice to it and cook until it become soft.
No need to add any salt to it.
Consume hot with salt or without salt.
Serves two persons.
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Kanji-Plain Rice Porridge
Ingredients
1.Plain Rice-300gms
2.Water-1.5 Litre
Preparation
Boil water and add washed rice to it and cook until it become soft.
No need to add any salt to it.
Consume hot with salt or without salt.
Serves two person.
Good for sick person.
If you prefer use pickle or dry fried Pappad
Rice Can be raw rice or boiled rice.
Kanji-Plain Rice Porridge
Ingredients
1.Plain Rice-300gms
2.Water-1.5 Litre
Preparation
Boil water and add washed rice to it and cook until it become soft.
No need to add any salt to it.
Consume hot with salt or without salt.
Serves two person.
Good for sick person.
If you prefer use pickle or dry fried Pappad
Rice Can be raw rice or boiled rice.
Kanji (Porridge)-The Simple Meal of Keralaites
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Kanji
Kanji is a humble food of Keralaites. This is popular in villages of Kerala. Government schools of Kerala are giving Kanji as lunch for school children along with Green gram Puzhukku. You cannot find a single house / or person in Kerala who had not taken Kanji as a meal in one way or other in his life.
The main ingredient of Kanji is different forms of Rice mainly Puncha ari, Kaikutthari, Nediyari, Podiayri, Navara Ari and Pachari. It can be whole rice or broken rice or raw rice or half boiled or full boiled rice.
Keralaites were consuming rice traditionally. Rice porridge is the base food whether he is a king or a Kissan. Kings may be using Milk based porridge with traces of ghee. Ordinary people was using it with or without salt. Kanji plays a big role in Keralaites daily life during Birthdays, first meal for feeding infant, eclipse day, many festival days and Ramzan fasting days. Keralaites makes different kinds of porridges to the selected occasions.
Doctors prescribes kanji as a light meals to patients because it gets digested well and fast. Ayurveda has given great importance to various herbal porridges.
Mean people or with poor moral ethics are also sarcastically referred as Kanji.
The variety of rice : Except item number six all are boiled rice.
1.Puncha Ari –(Puncha Rice)
2.Kaikutthari-(Home Made Rice)
3.Nediyari-(Whole Rice)
4.Podiari-(Broken Rice)
5.Navara Ari(Rice with Bran)
6.Pachari (Raw Rice)
These are the popular Kanji food in Kerala. Minor variations may be their in region to region.
Ordinary Meal
1.Kanji
2.Podiyarikkanji
3.Pal Kanji
4.Thengapal Kanji
5.Cheru Payar Kanji
6.Butter Kanji
7.Pazhankanji
Medicinal Kanji
1.Manjakkanji
2.Nombu Kanji
3.Uluvakkanji
4.Thulsikkanji
5.Asalikkanji
7.Kurumthottikkanji
8.Nava Dhanyakkanji.
10.Seepothykkanji
11.Idinjilkkanji
12.Karkitakakkanji
Non-rice Kanji
1.Chamakkanji (Millet)
2.Gothambu Kanji (Wheat)
Kanji
Kanji is a humble food of Keralaites. This is popular in villages of Kerala. Government schools of Kerala are giving Kanji as lunch for school children along with Green gram Puzhukku. You cannot find a single house / or person in Kerala who had not taken Kanji as a meal in one way or other in his life.
The main ingredient of Kanji is different forms of Rice mainly Puncha ari, Kaikutthari, Nediyari, Podiayri, Navara Ari and Pachari. It can be whole rice or broken rice or raw rice or half boiled or full boiled rice.
Keralaites were consuming rice traditionally. Rice porridge is the base food whether he is a king or a Kissan. Kings may be using Milk based porridge with traces of ghee. Ordinary people was using it with or without salt. Kanji plays a big role in Keralaites daily life during Birthdays, first meal for feeding infant, eclipse day, many festival days and Ramzan fasting days. Keralaites makes different kinds of porridges to the selected occasions.
Doctors prescribes kanji as a light meals to patients because it gets digested well and fast. Ayurveda has given great importance to various herbal porridges.
Mean people or with poor moral ethics are also sarcastically referred as Kanji.
The variety of rice : Except item number six all are boiled rice.
1.Puncha Ari –(Puncha Rice)
2.Kaikutthari-(Home Made Rice)
3.Nediyari-(Whole Rice)
4.Podiari-(Broken Rice)
5.Navara Ari(Rice with Bran)
6.Pachari (Raw Rice)
These are the popular Kanji food in Kerala. Minor variations may be their in region to region.
Ordinary Meal
1.Kanji
2.Podiyarikkanji
3.Pal Kanji
4.Thengapal Kanji
5.Cheru Payar Kanji
6.Butter Kanji
7.Pazhankanji
Medicinal Kanji
1.Manjakkanji
2.Nombu Kanji
3.Uluvakkanji
4.Thulsikkanji
5.Asalikkanji
7.Kurumthottikkanji
8.Nava Dhanyakkanji.
10.Seepothykkanji
11.Idinjilkkanji
12.Karkitakakkanji
Non-rice Kanji
1.Chamakkanji (Millet)
2.Gothambu Kanji (Wheat)
Saturday, July 10, 2010
Netholi Thoran
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Netholi Thoran
Ingredients
1.Cleaned de-boned Netholi-250gms
2.Grated and crushed coconut-1/2
2.Finely Chopped Big Onion -3 Nos
3.Green Chilly-3 Nos Cut to small pices
4.Chilly Powder-1/4 Table spoon
5.Trumeric-1/4 Tablespoon
6.Ginger-1 small pice
7.Cushed Pepper-1/4 table spoon
8.Salt –To taste
9.Coconut oil-3 table spoon
10.Mustard seeds-1/2 teaspoon
11.Red Chilly-4 nos.
12.Small Onion-2 cluster finely chopped.
13.Curry leaf – two cluster
Preparation:
Mix Items 1 to 8 and keep it for 10 minutes.
Heat 2 Table spoon Coconut oil I a pan.
The Mixed items 1-to 8 in it and stir gently and simmer for about fifteen minutes.
Heat Two teaspoon Coconut oil in a pan. Put Mustard seeds to crackle.
Put items 11 to 13 and fry it.
Pour this mix over the Netholi Mix.
Serves it with rice, chappathy, puttu, appam, dosa etc.
Good for lunch pack for kids and office goers.
Netholi Thoran
Ingredients
1.Cleaned de-boned Netholi-250gms
2.Grated and crushed coconut-1/2
2.Finely Chopped Big Onion -3 Nos
3.Green Chilly-3 Nos Cut to small pices
4.Chilly Powder-1/4 Table spoon
5.Trumeric-1/4 Tablespoon
6.Ginger-1 small pice
7.Cushed Pepper-1/4 table spoon
8.Salt –To taste
9.Coconut oil-3 table spoon
10.Mustard seeds-1/2 teaspoon
11.Red Chilly-4 nos.
12.Small Onion-2 cluster finely chopped.
13.Curry leaf – two cluster
Preparation:
Mix Items 1 to 8 and keep it for 10 minutes.
Heat 2 Table spoon Coconut oil I a pan.
The Mixed items 1-to 8 in it and stir gently and simmer for about fifteen minutes.
Heat Two teaspoon Coconut oil in a pan. Put Mustard seeds to crackle.
Put items 11 to 13 and fry it.
Pour this mix over the Netholi Mix.
Serves it with rice, chappathy, puttu, appam, dosa etc.
Good for lunch pack for kids and office goers.
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