Nonbhu kanji

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Nonbhu kanji

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

A staple dish we mainly use to break our fast during the month of Ramadan . This is my mother – in – laws recipe . Light flavoured Rice porridge , soothing to the tummy after a long days fast . It is usually served with a brinjal chuntny , samsa ( samosa , this is how they pronounce at my hubby’s place ) , cutlets , paruppu vadai or any deep fried snack . A soup bowl full is filling to the tummy .

Ingredients

Ingredients
Quantity
Broken basmati rice1 cup heaped
fenugreek seeds1/4 teaspoon
cumin seeds1/4 teaspoon
garlic flakes2
small onions6
green chillies2 slit
coriander leaves chopped1 teaspoon
mint leaves1/2 teaspoon
thick coconut milk1 cup
water6 cups
saltto taste
ghee1 table spoon
mustard seeds1/4 teaspoon
cinnamon1
clove1
cardamom1
curry leaves4
ginger garlic paste 1/4 teaspoon

Method

  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 .
  3. Bring to boil . Heat ghee in a pan , crackle the mustard seeds , add the cinnamon , clove , cardamom , cut small onions 4 , curry leaves and ginger garlic paste .
  4. Fry to brown and crisp and pour over the kanji and mix well .
  5. Serve hot with brinjal chuntny .
Brinjal chuntny ingredients 

Ingredients
Quantity
Brinjals1/4 kg chopped (boiled with salt and water)
dry red chillies3 fried to crisp
tamarinda huge pinch
coconut1/4 cup
salt to taste
oil1 table spoon
mustard seeds1/4 teaspoon
urad dhal1/4 teaspoon
curry leavesfew
onion1 small chopped

Brinjal chuntny method 

  1. Blitze together coconut , tamarind , roasted red chillies and salt to taste to a coarse paste without adding water .
  2. Add the the boiled brinjal and blitze again till all combine together . Taste and adjust and set aside .
  3. Heat oil crackle mustard seeds , urad dal , curry leaves . Top with chopped onions and fry to translucent .
  4. Add the brinjal chuntny and mix well .
  5. Remove from heat and serve with kanji .