Kaima kanji

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Preparation Time   : 20 minutes

Cooking Time        : 30 minutes

Serving                  : 10 members


All the men at home like the kayalpattimam Kari kanji (mutton kanji ) that’s made with rice, veggies, dal and mutton. It is tasty and filling but we ladies like the light version of kanji with less masala and white in colour with lots of coconut milk to soothe the empty stomach as you break your fast. So the debate of which kanji is to be made while breaking the fast is a big problem every single day . My mother- in- law came up with a genius idea of making the kanji the way we ladies like it but with an addition of a light mince meat gravy to it. As we can not taste what we have cooked due to fasting, the million dollar question of how does it taste was revealed only the Iftar table. We ladies of the house ( my mother- in- law , my co- sister and myself ) with crossed fingers awaited the results and it was in deed a pleasant result with all the men whole heartedly giving a thumbs up. A big solution to the debate was born and the sensational recipe bursting with mouth watering flavours was added to our regular menu at home. This is how I started to learn little tips and tricks that are perfect for the home cooks like us to see food served to be celebrated and enjoyed with exotic blends to suit all kinds of tastes.

Ingredients for kanji

broken basmati rice1 1/2 cup heaped
fenugreek seeds 1/4 teaspoon
cumin seeds 1/4 teaspoon
garlic flakes5
small onions6
green chillies 2slit
coriander leaves chopped1 teaspoon
mint leaves1/2 teaspoon
thick coconut milk 2 cups
water 8 cups
salt taste
ghee 1 table spoon mustard seeds 1/4 teaspoon
cinnamon 1
clove 1
cardamom 1
curry leaves4
ginger garlic paste 1/4 teaspoon

Ingredients for minced meat

Minced meat 1/4 kg
Red chilli powder1 teaspoon
Tomato1 big chopped
Small onions one hand chopped
Ginger garlic paste1/2 teaspoon
Salt to taste

Method for kanji

  1. Pressure cook, washed rice, small onions, garlic flakes, green chillies, mint leaves, coriander leaves, fenugreek seeds, cumin seeds along with the water for 4 to 5 whistles.
  2. Add salt to taste and coconut milk. Mix well adjust the consistency to a flowing thick porridge adding water if needed. Bring to boil.

Method for minced meat

Mix all the ingredients mentioned for minced meat together. Add 1/4 cup water and pressure cook for one whistle in medium flame.

How to proceed

    1. Pour the cooked minced meat mixture into the boiled rice kanji. Mix well and adjust seasoning.
    2. Heat ghee in a pan, crackle the mustard seeds, add the cinnamon, clove, cardamom, cut small onions 4, curry leaves and ginger garlic paste.
    3. Fry to brown and crisp and pour over the kanji and mix well. Serve hot with samosa, cutlet and paruppu vadai.