Preparation time : 25 minutes
Cooking time : 30 minutes
Serves : 4 members
Description
During ifthar time it’s nerve racking to decide a menu where you have to keep in mind not to repeat what you have already served previously to break your fast. Variety with taste is what counts here but the main course of an ifthar table in all Muslim homes in tamilnadu and Kerala is kanji. A rice porridge that’s made with a slight change of recipe through out each Muslim home and mosque’s in both the states. Well, I know to make just five different kanjis and I keep repeating them. Usually I break my head with new snack ideas but this time my focus has changed towards the mighty kanji. An idea just pops up in my mind with why not make a meat ball kanji and gave it a try. The idea was a smashing hit at home with surprised happy faces in the ifthar table. My mission accomplished letting way to share yet another new recipe with you all.
Ingredients for kaima urundai
Ingredients | Quantity |
|---|---|
| Mutton mince | 1 /4 kg washed , drained and ground to a paste with out adding water |
| Green chillies | 1 chopped |
| Coriander leaves | 1 tablespoon chopped |
| Mint leaves | 1 tablespoon chopped |
| Ginger | 1/2 teaspoon grated |
| Garlic | 1/2 teaspoon chopped |
| Egg | 1 |
| Salt | to taste |
| Thin coconut milk extract | 2 cups |
Method for kaima urundai
- Mix all the ingredients together except for coconut milk extract. Make small size balls out of the mince mix.
- Heat coconut milk extract with salt to taste in a wide mouthed vessel. When it boils add the mince balls/ kaima urundai and cook for eight minutes in medium heat. Remove from heat.
Ingredients for kanji
Ingredients | Quantity |
|---|---|
| Broken basmati rice | 1 cup heaped |
| fenugreek seeds | 1/4 teaspoon |
| cumin seeds | 1/4 teaspoon |
| garlic flakes | 2 |
| small onions | 6 |
| green chillies | 2 slit |
| coriander leaves chopped | 1 teaspoon |
| mint leaves | 1/2 teaspoon |
| thick coconut milk | 1 cup |
| water | 6 cups |
| salt | to taste |
| ghee | 1 table spoon |
| mustard seeds | 1/4 teaspoon |
| cinnamon | 1 |
| clove | 1 |
| cardamom | 1 |
| curry leaves | 4 |
| ginger garlic paste | 1/4 teaspoon |
Method for kanji
- 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.
- Add salt to taste and coconut milk. Mix well adjust the consistency to a flowing thick porridge adding water if needed.
- 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.
- Fry to brown and crisp and pour over the kanji. Add the cooked mince balls / kaima urundai along with the coconut milk extract. mix well gently making sure the mince balls / kaima urundai do not break. Taste and adjust seasoning. Serve hot.
