March 26, 2014

Black Rice Kanji w/ Roasted Chembu & Thenga Chammanthy

How about some warm and nourishing kanji for a cozy dinner? Kanji is a staple served for breakfast or for dinner in Kerala. It is also known by many other names (Ganji, Congee, Conjee) in many parts of the world, especially in South East Asian countries. It is a basic plain rice soup served with all sorts of condiments. 

Black Rice Kanji:

  • Black rice - 1/2 cup (Soaked for 24 hours)
  • Sea salt  - as per taste

  • Cook drained rice with 3 cups of water till the rice is cooked. There will be plenty of water remaining and that is how we want kanji to be. ( I use pressure cooker and so after just one whistle, I switch it off) 
  • Add salt and that's it kanji is ready.

Rosted Chembu (Taro) 
  • Taro - 2-3 (medium) 
  • Turmeric powder - 1/4 tsp
  • Freshly crushed black pepper - 1/2 tsp
  • Sea salt - as per taste
  • Virgin coconut oil - 1 Tbs
  • Peel taro and slice into thin slices.
  • Heat coconut oil and add taro slices along with turmeric powder. 
  • Roast on medium heat till all slices are slightly browned and done well. 
  • You should add salt and crushed pepper when the taro slices are almost done. 
  • Stir frequently so that they don't burn. (I use my Greenpan for this) 
  • Serve with warm kanji, enjoy!!

    Thenga Chammanthy (Spicy coconut chutney)

    • Fresh coconut slices - 1 cup (dries works fine too) 
    • Tamarind - 1 Tbs (seeds removed)
    • Red pearl onion - 2-3 
    • Red chilly - 3-4 
    • Coriander seeds - 1 Tbs
    • Sea salt - as per taste
    • Dry roast the coconut slices till they starts to turn slightly pink.
    • Grind everything into a coarse paste (not really paste, it is really somewhere between a coarse meal and coarse paste) 
    • Serve with warm kanji, enjoy!!

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