Want to try I did this

Starch Rice
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27 Oct 2010 | Views 1266 | Comments (0) Leave a Comment

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Ingredients:
1.1 cup rice, washed
2.4 cups water
3.1 cup curd
4.2 green chillies, chopped
5.1 tsp grated ginger
6.1-2 tbsp(s) grated coconut
7.6-8 curry leaves
8.1 tbsp chopped coriander leaves
9.Salt to taste
For Seasoning:
10.2 tsps oil
11.1/2 tsp mustard seeds
12.1 tsp black gram
13.1 tsp bengal gram
14.3-4 green chillies, chopped
Method:
Heat oil in a pan, add seasonings one by one and allow to splutter.
Keep aside.
In a sauce pan combine rice, water and bring it to boil at medium heat.
When it's boiling, add green chillies, ginger, and curry leaves.
Cook until rice is soft and it should be sticky with starch.
Add curd, coconut, coriander leaves, salt and cook for 5 minutes.
Add seasonings and mix well.
Remove from the heat.

TUESDAY, AUGUST 02, 2011

Nombu Kanji - Ramadan special Recipe

Ingredients for Nombu Kanji

Lamb or beef(minced) cup

Broken rice 2 small cups (soaked in water and later drained)

Green gram(Cheruparipppu) cup (soaked in water and later drained)

Vegetables(chopped) 1 cup

Onion(medium) 2 nos (thinly sliced)

Tomato(medium) 1 no (finely chopped)

Green chillies 2 - 3 nos

Ginger-garlic paste 1 tsp

Turmeric powder tsp

Chilly powder 1 tsp

Cumin seeds(Jeerakam) tsp

Coconut no

Cinnamon(Karugapatta) sticks 1 2 nos

Cloves(Grambu) 3 - 4 nos

Salt As reqd

Coriander leaves(chopped) A little

Mint leaves A few

Ghee/oil 1 2 tbsp

Preparation Method of Nombu Kanji - Ramzan special Recipe

1)Heat oil or ghee in a pressure cooker.

2)Splutter cumin seeds followed by cinnamon sticks and cloves.
3)Add onion and green chillies and saut till the onions turn light brown.
4)Add the meat and saut again till it too turns light brown.
5)Add ginger-garlic paste and saut till you get rid of the raw smell.
6)Add tomato and saut well till it gets blended well.
7)Add turmeric powder and chilly powder and stir well.
8)Add the vegetables, mix well and saut for a while.
9)Add green gram and broken rice and mix well.
10)Fry the rice and dhal for a while.
11)Add about 4 cups of water and mix well again.
12)Add salt and mix well.
13)Pressure cook for 5 10 mins or till done.
14)Add thick coconut milk and mix well, if more water is reqd.:- Serve hot or warm.

Nombu Kanji (Rice & Dhal Soup)

Description

Nombu Kanji (Rice & Dhal Soup) Recipe : Special recipe to make
during ramadhan fasting time
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Cuisine Style

Tamil Nadu Cuisine

Recipe by

dhakira mohamedali (Click Here to view more recipes from

dhakira mohamedali )

Servings

4 Adult(s)

Rating

Not Rated

Comments

Very excellent and easy to prepare

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Ingredients for Nombu Kanji (Rice & Dhal Soup) Recipe

Basmathi rice - 1 cup
Toor dhal, channa dhal, moong dhal - 1 cup(mixture of all dhals)
Fennel seeds(Perumjeerakam) - 1 tsp
Cardamom - 4 nos
Cinnamon - 1 small stick
Star anise - 1 no
Bay leaves - 1 no
Cloves - 2 nos

Coriander leaves and mint leaves - As reqd

Green chillies - 4 nos
Onion(big size) - 1 no(chopped finely on length wise)
Ginger - 1/4 cup(chopped finely)
Garlic - 7-8 cloves(chopped finely)
Tomato - 2 nos(chopped)
Methi seeds - 1/4 tsp
Dry green or white peas - 2 tbsp
Coconut milk - 1/2 cup

Preparation Method of Nombu Kanji (Rice & Dhal Soup) Recipe

1)Soak the dhal mixture with methi seeds and dry peas for 2 hours before the preparation.
2)After 2 hours, soak the rice with dhal mixture for 30 minutes.
3)In a pressure cooker, put some oil. Add ginger, garlic and saute it for few minutes until
brown color.
4)Then add fennel seeds, cinnamon, cardamom, cloves and star anise.
5)When aroma comes, add onion, green chillies and fry well.
6)Add chopped tomato and cover the pan. Let it cook until tomato
mashes to become gravy.
7)Drain the water from dhal & rice mixture and add to the cooker.
8)Add 6 cups of water and stir it well.
10)Add chopped coriander leaves and mint leaves.
11)Cover the cooker and wait for the whistle. Keep in medium flame for 3-4 whistles.
12)Open the cooker and mash the rice and dhal mixture by adding more water to become
soup.
13)Boil it well until you get your desired soup texture.

14)Switch off the stove and add coconut milk finally.

:- Serve the dish with egg plant chutney or thuviyal.

10.11.05

Ramzaan Nombu Kanji: (Arcot Muslim Style)

Minced Meat Soup. Rice-Lentils-Meat Soup. Rice Soup. Kheema Ka Shorba. Chaawal-Gosh Ka Shorba.
It is usually prepared during ramzaan month. During 40 days fasting. It is rich in protein. Generally it is

cooked by Muslims, during fasting month......but its nothing wrong if u like to try this recipe. I love to
make this for my Mommy. She likes it very much and always bugs me to prepare it. It slightly varies from
biriyani here....though most of the ingredients are same. Ofcourse there are too many variations in
preparing this. This particular one...is something strong and hot! I use to do fasting with my friends there
at Vellore, when I was a little girl. Then have this kanji in the evening along with them....it would be so
comforting after whole day of fasting. Fasting is 'no joke' here.....its one of the tuffest fast, I ever know.
One wont even swallow their saliva or even attempt to drink water. Fasting is actually scientifically good,
its like giving rest to your viseral organs. So...at the end of the day, closing it by having 'rich dates and nuts
is too good. There is no explanation for this moment. I use to get this feel...as though I accomplished
something great!!! Never hold any stigma to try this recipe...coz if you dont, just your religious
reasons,...its like you are missing something Great!
The ingredients like 'fenugreek' and 'split lentils' and 'minced goat's meat'....are cool in nature. It blends
well with hot spices and make a good combo. So......dont hold any inhibitions while adding too many
spices in this 'kanji/Soup'. One can actually add all the spices in a muslin cloth and tie it really well and
add it to the food/while frying...just the way you usually do. Once after done with cooking, remove the
small spicy-baggie you dropped. In this way...you can actually enjoy the flavor without having any trouble
in biting the spice.
Ingredients:
Basmati rice 200 gms
Split green gram 200 gms (moong dal without skin/pasi paruppu in Tamil/Split lentils)
Fenugreek seeds 3 spoon
Minced meat/Mutton keema 200 gms/chicken 200 gms (its good to use goat's minced meat here or lambs
if you dont find it)
Mint 3 twigs
Coriander leaves 1 handful
Onion 1 large
Tomato 1 large
Lemon juice 1 spoon
Curd 1 cup
Green chilies 5-6
Ginger-garlic paste 2 spoon
Chili powder 1 spoon
Salt to taste
Oil /ghee/clarified butter- 1 cup
Cinamon1-2
Cloves 3
Bay leaves 1-2
Cardamom pods 3
Marathi mokku 1-2
Saffron color (Optional)
Preparation:
1. In a large bowl marinate minced meet/mutton keema/chicken with salt, chili powder, 1 spoon ginger
garlic paste, lemon juice and curd.

2. In a large pressure cooker, add ghee and wait till its smoky hot. Add spices to it one by one...cloves,
cinnamon, cardamom, Marathi mokku, bay leaves and fenugreek seeds. Or tie all the spices ina small
muslim cloth/baggie except fenugreek seeds. Drop this muslin bag while frying....instead of adding spices
as such.(so that you can remove your spices after cooking)
3. When they are almost fried add slitted green chilies and allow it to crack.
4. Now add thinly sliced onions and fry them till golden brown.
5. Add remaining ginger-garlic paste and fry for a while....till its raw smell goes away.
6. Now add finely chopped mint, coriander leaves, tomato chunks. Fry them until they lose their water
content and oil shows up on top.
7. Add minced meat/keema and toss it for a while till meat turns pale. Then add rice plus moong Dal/split
lentils.
8. Add salt as required to rice and Dal/lentils. Then add excess of water and pressure cook it over medium
heat.
9. Once the kanji/soup is ready garnish it with coriander leaves.
10. If you did had the spices in muslin cloth.....remove it, before serving.

Nombu Kanji
Submitted by Rensiya CP

Nombu kanji is a form of haleem with which Muslims in Southern states of India
such as Tamil Nadu, and Kerala break their fast. It is a rich, filling rice dish like porridge that is cooked
for hours with meat and vegetables.

Ingredients
Lamb or beef (minced) cup Broken rice 2 small cups (soaked in water and later drained) Green
gram (Cheruparipppu) cup (soaked in water and later drained) Vegetables (chopped) 1 cup
Onion (medium) 2 nos (thinly sliced) Tomato (medium) 1 no (finely chopped) Green chillies 2 3 nos Ginger-garlic paste 1 tsp Turmeric powder tsp Chilly powder 1 tsp Cumin seeds
(Jeerakam) tsp Coconut no Cinnamon (Karugapatta) sticks 1 2 nos Cloves (Grambu) 3
- 4 nos Salt As reqd Coriander leaves (chopped) A little Mint leaves A few Ghee/oil 1 2 tbsp

Preparation Method
1)Heat oil or ghee in a pressure cooker. 2)Splutter cumin seeds followed by cinnamon sticks and
cloves. 3)Add onion and green chillies and saut till the onions turn light brown. 4)Add the meat and
saut again till it too turns light brown. 5)Add ginger-garlic paste and saut till you get rid of the raw
smell. 6)Add tomato and saut well till it gets blended well. 7)Add turmeric powder and chilly powder
and stir well. 8)Add the vegetables, mix well and saut for a while. 9)Add green gram and broken rice
and mix well. 10)Fry the rice and dhal for a while. 11)Add about 4 cups of water and mix well again.
12)Add salt and mix well. 13)Pressure cook for 5 10 mins or till done. 14)Add thick coconut milk and
mix well, if more water is reqd.