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Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi

Kambam kanji with Madhura Kizhangu Puzhukku and chammanthi is an age-old recipe that is highly nutritious and has all the parameters of a healthy balanced meal. It is gluten-free, low in calorie, rich in fiber and also diabetic-friendly. This traditional combo is not only delicious but also very light on stomach.

Kambam means bajra, Madhura Kizhangu means sweet potato and chammanthi is a chutney.  Mildly salted porridge-like Kanji is served with sweet potato curry and spicy chutney-like chammanthi.  The main ingredients in this recipe namely Kambam (pearl millet/bajra) and Madhura kizhangu (Sweet potato) have excellent source of dietary fiber, proteins, vitamins, antioxidants and more. It can be relished at any time of the day be it in breakfast or at lunch/dinner.

Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi

Mildly salted gruel-like Kanji is served with sweet potato curry and spicy chutney-like chammanthi…a healthy balanced meal by itself…This unique combination is not only delicious but also very light on stomach.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast/Brunch
Cuisine: Kerala, South Indian
Keyword: Comfort Food, Healthy
Servings: 6
Author: Delicious Galore

Ingredients

For Kambam Kanji:

  • 1 cup Kambam/ Bajra / Pearl Millet 
  • 4 cups Water to cook
  • Salt to taste

For Madhura kizhangu Puzhukku:

  • 5 Madhura kizhangu / Sweet Potato  medium sized
  • ¼ cup Grated Coconut
  • 2 Green Chillies chopped into ½inch piece
  • 1 tsp Ginger finely chopped
  • Few Curry Leaves roughly torn
  • Haldi
  • Salt to taste
  • ½ tsp Mustard Seeds
  • ½ tsp Urad Dhal
  • ½ tsp Chana Dhal
  • ¼ tsp Hing / Asafoetida
  • ½ tbsp Coconut Oil

For Chammanthi:

  • ½ cup Grated Coconut
  • Shallots / Small Onions a handful, peeled and chopped
  • 4 Dry Red Chillies broken and seeds removed
  • Tamarind  a small gooseberry sized
  • Few Curry Leaves roughly torn
  • Salt to taste
  • 1 tbsp Coconut Oil

Instructions

For Kambam Kanji:

  • Wash kambam/bajra/pearl millet and drain excess water.
  • Pulse and coarsely grind the millet till it resembles sooji.
  • Pressure cook the millet with salt and 4 cups of water till 3 whistles.
  • Once the pressure gets released, open the cooker lid. Mix the kanji well.
  • If required add more water to bring it to gruel-like consistency. Cover and keep it aside.

For Madhura kizhangu Puzhukku:

  • Wash and pressure cook sweet potatoes till soft but firm. Peel and cut them into cubes.
  • In a kadai, heat coconut oil and add rai. When it splutters, add urad dhal, chana dhal and hing.
  • Roast till dhals turns golden in colour. Add grated ginger, green chillies and curry leaves.
  • Once the chillies get fried, add sweet potatoes, haldi and salt. Sprinkle some water.
  • Keep the flame in medium. Saute for few seconds.
  • Add grated coconut. Mix well and remove from flame.

For Chammanthi:

  • Blend the given ingredients including coconut oil into a coarse chutney-like paste. Transfer it to a serving bowl.

To serve:

  • Reheat the Kambam Kanji and serve hot with Madhura Kizhangu Puzhukku and Chammanthi.

Notes

  • In summers, you can ferment kambam kanji overnight and have it for breakfast.
  • You can also add sour buttermilk to kanji to enhance its taste and health quotient.

For similar traditional recipes, plz click plz click KootchuluCurry Leaves Spice PastePuzhimilagaiPuliyotharaiPaanagamPoondu Vengaya Vathakuzhambu, Nugulu Kanji

Happy Cooking!

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Nugalu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridge recipe that has been passed over many generations in my family. Delicious in taste and easy to digest, this kanji is more than a porridge.

A bowl of kanji everyday was the secret behind healthy and long life of our forefathers. It was then the common practice to include diluted porridge in everyday food because it gave them instant energy, nourished the immune system and prepared them for the day filled with various physical exertion.

Broken rice sooji, when cooked and tempered with desi ghee and jeera, acts as a natural coolant and reduces the body heat. Doctors prescribe this porridge to those who are suffering from fever, sore throat and cough as it lessens the infection and nourishes the immune system. Moreover, this porridge can be given to toddlers also as it aids in digestion.

Once cooked and tempered, this kanji can be savoured in two ways…either by adding little bit of milk and sugar or with thin buttermilk and salt.  Both the versions taste great!

Nugulu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridgerecipe that has been passed over many generations in my family. Delicious intaste and easy to digest, this kanji is more than a porridge.
Prep Time5 mins
Cook Time10 mins
Course: Basic Recipe, Breakfast/Brunch
Cuisine: Indian, South Indian
Keyword: Comfort Food, Everyday Food, Healthy, Kanji, Rice Sooji Porridge, Summer Cooler
Servings: 2 people
Author: Delicious Galore

Ingredients

  • 2 tbsp Broken Rice/ Rice Sooji
  • cups Water

For Tempering

  • 1 tsp Desi Ghee
  • ¼ tsp Jeera

To Serve

  • 2-3 tbsp Milk / Butter Milk-
  • Sugar / Salt to taste

Instructions

  • Bring a cup of water to boil. Add rice sooji and let it cook.
  • The amount of water varies with the type of the rice. Add ½ cup of water more if needed.
  • Rice sooji gets cooked very quickly in 1 or 2 minutes,so keep a check to avoid over cooking.
  • In a small kadai, heat desi ghee and add jeera. When it splutters,switch off the flame and pour it over the kanji. Mix well.
  • While serving, add 2-3 tbsp of milk/butter milk and sugar/salt. Mix well and serve immediately.

Notes

  • Cooked and tempered kanji stays fresh for 2 days when refrigerated. So,
    you can prepare till that step and just before serving, reheat and add milk/butter milk and sugar/salt.
  • While having this kanji as a remedy for fever, cold and cough, adding
    buttermilk can be avoided.

For more traditional recipes, plz click Kootchulu, Kambam Kanji with Madhura Kizhangu, Curry Leaves Spice Paste, Puzhimilagai, Puliyotharai, Paanagam, Poondu Vengaya Vathakuzhambu

Happy Cooking!

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Malai Kulfi

Kulfi’, one of the renowned Indian desserts since Mughal’s era. With its creamy, silky soft texture and mild flavour, Kulfi is a sought-after treat in summer. Though it looks like an ice cream, kulfi differs in texture, taste and method of preparation.

It is rich, creamier and denser than ice cream. No whipping/beating is required in the process of making kulfi. Traditional kulfi contains very few ingredients like milk, sugar and any flavouring spices. The choice of flavours is limitless. A wide range of combinations with fruits and nuts like mango, kesar, badam and pista can be used to make this delectable frozen sweet.

The traditional method require simmering/condensing the full cream milk with sugar and flavours to get thick, caramelized rabri that is frozen in kulfi moulds or small earthen pots. Though it takes lots of time and effort, the taste and flavour obtained is unbeatable.

The slow caramelization of milk yields extra smoothness and unique flavour to the kulfi. But nowadays due to time constraint, various quick and easy methods are followed in which ready-to-use condensed milk/milk powder are used along with any thickening agents like corn flour/rice four/khoya/bread crumbs to prepare kulfi without compromising the original taste. Moreover, the choice of moulds in which the kulfi gets set is also huge ranging from small matkas to food-grade plastic moulds, stainless glasses to disposable cups and more.

Here, I have prepared a very basic version of kulfi called ‘Malai Kulfi’ that has finely chopped dry fruits and a subtle flavour of kewra. As per the conventional method, I have condensed the full cream milk and sugar over low heat. In order to enhance the texture and taste, I have added small quantities of breadcrumbs, milk powder and homemade malai. Although the process is time consuming, it is worth the effort as the kulfi is silky soft and tastes delectable.

Malai Kulfi

Delectable, silky soft 'Kulfi' is a most sought-after frozen dessert in India during summer. Here's a very basic version of kulfi called ‘Malai Kulfi’ made up of homemade rabri, finely chopped dry fruits with the subtle flavours of elaichi and kewra.
Prep Time5 mins
Cook Time1 hr
Course: Dessert
Cuisine: Indian
Keyword: Frozen Indian Dessert, Malai Kulfi, Matka Kulfi
Servings: 8 people
Author: Delicious Galore

Equipment

  • Thick-bottomed Utensil / Kadai
  • Mixer Grinder
  • Small-sized Matka / Kulfi moulds

Ingredients

  • 1 litre Full Cream Milk
  • ½ cup Sugar
  • ¼ cup Fresh Cream / Malai
  • 2 tbsp Bread Crumbs
  • 2 tbsp Milk Powder
  • 3 tbsp Dry fruits – Almond, Cashew and Raisins finely chopped
  • ½ tsp Cardamom / Elaichi powder
  • 2-3 drops Kewra Essence

Instructions

  • Boil milk in a thick-bottomed vessel/kadai. Add sugar and mix well. Keep stirring until the sugar gets dissolved.
  • Simmer it over medium / low heat. Keep on stirring the milk from time to time until it reduces to half the quantity. At this stage, the condensed milk looks like rabri.
  • Grind 2 tbsp each of bread crumbs, milk powder and ¼ cup of malai to a thick paste. Add the grounded paste to the simmered milk and let it boil for a minute or two.
  • Remove the kulfi mixture from flame and bring it to room temperature. Add finely chopped dry fruits, elaichi powder and kewra essence.
  • Chill the mixture in refrigerator for ½ an hour. Fill the kulfi moulds with the chilled mixture and freeze for 5-6 hours.
  • Before serving, take the moulds from the freezer,dip them in water once or twice and unmould the kulfi.

Notes

  • Use wide-surfaced utensil/kadai to shorten the cooking time while condensing the milk.
  • Do not add dry fruits and essence when the mixture is hot.
  • Fill  ¾ th of the mould as kulfi gets expanded while freezing.
  • If you are using the kulfi sticks, insert them when the kulfi is half frozen (after 2 hours).

For more Indian sweets/desserts, plz click Mysore Pak, Badam Halwa, Wheat Halwa, Makkan Peda, Oats Semiya Payasam.

Happy Cooking!

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Mixed Fruit Salad with Chia Seeds

This scrumptious mixed fruit salad is adapted from a renowned South Indian dessert, ‘Panchamirtham’, that is prepared as a bhog/prasadam during festivals and pujas in temples and households in Tamil Nadu.

The authentic version of panchamirtham recipe has milk / curd, ghee, honey, edible camphor, elaichi powder and rock sugar. Here, I wanted to keep the salad simple but bursting with natural flavours of the fresh fruits and chia seeds. So, I have made few changes in the recipe… instead of milk/curd I have used lemon juice…skipped edible camphor, rock sugar and honey and have included jaggery and chia seeds.

The recipe calls for fresh fruits like apple, banana, pears, plums, dates and pomegranate. If any of these fruits are not in season, you can substitute that fruit with another, from the same family and with similar taste.

A small portion of jaggery in the recipe helps to subtly sweeten the dessert. Also, it enhances the nutritious value of the dish as jaggery is rich in iron and aids in digestion.

The highlight in this recipe is, I have included organic raw chia seeds that are rich in Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber to make it more nourishing. Also, it gives slight crunchiness to the salad. This delicious recipe can be relished as a dessert or a salad.

Ingredients

  • Banana – 1, medium sized, ripe
  • Apple – ½ cup, cored and cubed
  • Pears – ¼ cup, cored and cubed
  • Plums – 4 or 5, deseeded and cubed
  • Dates – 5 or 6, deseeded and chopped
  • Pomegranate seeds – ¼ cup
  • Jaggery – 1 tbsp, grated
  • Raw Chia Seeds – 2 tsp
  • Cardamom / Elaichi powder – a pinch
  • Lemon juice – few drops

Method

  • Prepare the fruits. Wash, peel, core or deseed and cube them as required.
  • Toss chopped banana, pears and apple with few drops of lemon juice to prevent them from discolouring.
  • In a large bowl, add grated jaggery and mash it slightly. Add the fruits, elaichi powder, half of the chia seeds and mix well till jaggery gets coated well on the fruits.
  • Sprinkle the remaining raw chia seeds over the fruit salad and serve immediately.

For more salad recipes, plz click Black Chick Peas and Corn Salad with ACV Dressing, Thenga Manga Pattani Sundal, Gado Gado.

Happy Cooking!