NOMBU KANJI

Nombu kanji is a traditional food prepared in Tamilnadu during Ramadhan. This is a very nutritious and wholesome meal by itself. 

Ingredients:

Basmati Rice - 1 cup

Moong Dal - 1/3 cup

Onion - 1 medium size sliced

Garlic - 6 sliced

Carrot Cabbage Green Beans - 1 cup (finely chopped)

Coriander Leaves - a bunch (finely chopped)

Mint Leaves - finely chopped

Green Chillies -2

Coconut - 1/2 cup (shredded)

Cinnamon - 2 small piece

Cardamom - 4

Cloves - 4

Oil - 3 tsp (preferably coconut)

Salt to taste

Preparations:

• Soak the rice for at least two or three hours.
• Take the oil in a pressure cooker and heat it
  
• Once the oil is smoking hot add the cinnamon cardamom and cloves.
  
  Add the moong dal and fry in a very low flame. Do not brown the dal. 
  
• Add the sliced garlic and onion and saute it.
  
• Add all the vegetables, coriander leaves, mint leaves, and green chili and saute it well.
  
• Add four cups of water and let it boil.
  
•  once the water boils add the soaked rice and cook for 3 whistles in high flame and three whistles in low flame.
  
• Open the cooker and remove all the whole garam masala and green chillis
• Add salt and coconut and mash well until it becomes mushy.
  
  
  
•  Add required water to adjust the consistency to make it like a thick soup. Boil it once after adding water and switch off.
• Serve the kanji along with masala vadai or pakoda or bajji
  

Tips:

• Adding coconut oil will give a distinct flavor.
• Do not add salt before cooking. Add salt only after cooking before mashing.
• Add the coconut and mash well so that the coconut flavor will be infused well.
• Remove all the whole garam masala before mashing otherwise the smell will be overpowering.
• Be careful while frying the dal otherwise, it will brown really fast and the taste won't be perfect.

VEGETABLE SOUP

Ingredients:

Carrot - 1 cup

Peas - 1/2 cup

Onion - 1/2

Garlic - 2 to 3 pods

Butter - 2 tbsp

Maida - 2 tbsp

Milk - 1/2 cup

Salt & Pepper

Coriander leaves for garnishing

Preparation :

1. Put the carrot, peas, onion and garlic in a pot and add water and a little salt and let it boil until the veggies are cooked

2. In a pan put the butter and add the maida after the butter melts. Mix well to prevent burning and mix until the raw smell goes away

3. Add the milk while stirring the butter and maida mixture

(If you add milk without stirring then it will get clogged up)

4. Add some salt and pepper to the mixture and boil it until the milk thickens to a saucy consistency

5. Then add the mixture to the veggies and mix well and add enough salt and pepper. Add enough water to get the soup consistency and bring it to a boil and switch of the flame

Garnish it with coriander leaves

This is the perfect combination for chicken cutlets or any pakoras