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Monday, 22 June 2015

Paal Kanji


                         Today's recipe is a easy to prepare Paal Kanji which is usually served during iftar...

Ingredients:

1 cup jeerakashala rice/ kaima rice
1 1/2 cup grated coconut ( extract thick and thin coconut milk)
salt as required

Preparation:
  1. In a blender, add the grated coconut and grind it for 2-3 minutes adding 1 cup of water. Then sieve it through a strainer and extract its thick coconut milk and keep it aside.
  2. Then blend again the coconut adding 2-3 cups of water to get the thin coconut milk.
  3. Wash and cook the rice in a pressure cooker adding thin coconut milk until soft and the rice is cooked well.
  4. Add in the thick coconut milk and salt, mix well and cook for 5 minutes on low flame...Switch off the flame and serve warm...

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