Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Friday, April 22, 2011

Pal Kanji (Rice Gruel/ Conjee with Coconut Milk)

Recipe No: 243
Kanji, Payar (Green Gram stir fried with Coconut), Pappadam and Achar (Pickle) is the usual Good Friday lunch, that is mostly served in the Church itself, after the long Good Friday service. But in some churches they put freshly grated Coconut into the Kanji and sometimes even Coconut Milk. My Mother used to make Pal Kanji at times with either regular Cow’s Milk or with Coconut Milk and I am a great fan of the later. So here is Pal Kanji…. It’s delicious all by itself, great with a side of Pappadam, excellent with the addition of Payar and awesome if Chammanthi is included… It doesn’t have to be Good Friday… just any day is fine for this….
Ingredients                                                Serves 3
  • Matta Rice……………………1/2 Cup (Red Parboiled Rice)
  • Water…………………………..4 Cups
  • Freshly grated Coconut…1/2 Cup (Frozen is okay, but don’t use desiccated)
  • Thick Coconut Milk……...1 ½ Cup (Dilute with some Water if you are using really thick Milk from a can)
  • Salt as needed
Method of Preparation
  1. Wash the Rice thoroughly and cook it together with the Water in a Pressure cooker till done. (It took 3 whistles in my cooker.)
  2. Once the Pressure is gone, open the lid and let it boil on medium heat. (If there is no Water remaining at all, do add ½ cup Water.)
  3. Add Salt, grated Coconut and Coconut Milk; let it boil on medium low heat, stirring often, for 5-8 minutes or till it is reduced to a consistency you need.
  4. Add more Salt if needed; switch off the heat and let it sit covered for 10 minutes before serving it hot or warm with desired sides.
Notes:
  • You can use any Rice that you make regular Kanji, for this too. (White Par boiled Rice is fine.) But adjust the cooking time accordingly.
  • Don't cook the Rice to a mushy consistency in the cooker; the extend you cook the Rice to make regular boiled Rice is what we are looking for. It will finish cooking in the Coconut Milk.
  • Do give the resting period for Pal Kanji as mentioned in the recipe, for it is essential to cook the Rice to a 'Kanji' consistency.
  • Pal Kanji has a tendency to thicken as it sits. So if it becomes too thick by the time you serve, do add some hot Water to make it into the consistency you like.
  • The amount of Salt should be enough so that the Pal Kanji can be eaten as such without any sides.
 




Make it, enjoy the deliciousness and 
serve it to your family with love…

6 comments:

Umm Mymoonah said...

Delicious and healthy kanji, looks so yummy. I love kanji's with coconutmilk.

Priya said...

Woww wat a filling and delicious pal kanji, yummy..

Mehjabeen Arif said...

love this comfort food.. mild n so comforting !

sojo said...

wow...looks good.. never had pal kanjee...

Kalpana Sareesh said...

Hv heard lots abt the dish.. should try..Looks damn inviting..

thomas peter said...

You can use any Rice that you make regular Kanji, for this too. (White Par boiled Rice is fine.) But adjust the cooking time accordingly.benefits of coconut water

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