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Friday, 25 July 2014

Jeeraka Kanji


Ingredients:

1/2 cup kaima / jeerakashala / basmati rice
1 cup grated coconut
3 shallots
1/4 - 1/2 tsp cumin seeds
a pinch turmeric powder
salt

Preparation:
  1. Clean rice and cook it in a pressure cooker adding enough water ( about 3-4 cups of water) till rice is very soft.
  2. Grind grated coconut, shallots, cumin seeds, turmeric powder and salt adding about 3/4 cup of water.
  3. Pour this ground mixture to the cooked rice and mix well .
  4. Check for salt and if the kanji is too thick, add little more water and bring to boil in medium flame. Remove from flame and serve......
  •  Optional :- Heat 1 tsp ghee in a pan and fry 2 shallots sliced till golden and pour over the prepared kanji...

3 comments:

  1. Healthy !my mom makes a similar version....

    ReplyDelete
  2. we put more turmeric and make it really yellow... my kids love it...

    ReplyDelete
  3. Perfect for Ramdan season.In our version, we add uluva and ashali too..

    ReplyDelete

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