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<a href=Starch Rice Posted by bojanam Want to try I did this 27 Oct 2010 | Views 1266 | Comments (0) Leave a Comment Print this Recipe Post a comment Send to Friend 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. " id="pdf-obj-0-4" src="pdf-obj-0-4.jpg">

Posted by bojanam

Want to try

I did this

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

<a href=Starch Rice Posted by bojanam Want to try I did this 27 Oct 2010 | Views 1266 | Comments (0) Leave a Comment Print this Recipe Post a comment Send to Friend 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. " id="pdf-obj-0-16" src="pdf-obj-0-16.jpg">

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<a href=Starch Rice Posted by bojanam Want to try I did this 27 Oct 2010 | Views 1266 | Comments (0) Leave a Comment Print this Recipe Post a comment Send to Friend 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. " id="pdf-obj-0-20" src="pdf-obj-0-20.jpg">
<a href=Starch Rice Posted by bojanam Want to try I did this 27 Oct 2010 | Views 1266 | Comments (0) Leave a Comment Print this Recipe Post a comment Send to Friend 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. " id="pdf-obj-0-24" src="pdf-obj-0-24.jpg">

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

TUESDAY, AUGUST 02, 2011 Nombu Kanji - Ramadan special Recipe Ingredients for Nombu Kanji

Ingredients for Nombu Kanji

Lamb or beef(minced) ½ cup

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

Green gram(Cheruparipppu) ½ 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 ½ tsp

Chilly powder 1 tsp

Cumin seeds(Jeerakam) ½ tsp

Coconut ½ 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 sauté till the onions turn light brown.

1)Heat oil or ghee in a pressure cooker. 2)Splutter cumin seeds followed by cinnamon sticks and

4)Add the meat and sauté again till it too turns light brown.

5)Add ginger-garlic paste and sauté till you get rid of the raw smell.

6)Add tomato and sauté well till it gets blended well.

7)Add turmeric powder and chilly powder and stir well.

8)Add the vegetables, mix well and sauté 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.

1)Heat oil or ghee in a pressure cooker. 2)Splutter cumin seeds followed by cinnamon sticks and

Nombu Kanji (Rice & Dhal Soup)

   

Description

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

 
 

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

   
   
Nombu Kanji (Rice & Dhal Soup) Description Nombu Kanji (Rice & Dhal Soup) Recipe : SpecialAdd to favorites Tamil Nadu Cuisine dhakira mohamedali ( Click Here to view more recipes from dhakira mohamedali ) 4 Adult(s) Not Rated Very excellent and easy to prepare Email Rate / Add Comment Glossary Comments Print Version for this Nombu Kanji (Rice & Dhal Soup) recipe REQUEST from PACHAKAM.com : We request you to take photo of the Nombu Kanji (Rice & Dhal Soup) recipe you try from pachakam.com which doesnt have image and provide our visitors with an appealing visual treat. You can send it to us at admin@pachakam.com along with the recipe link and recipe name in the email, and thereby help us serve you better. Follow us on Share this recipe on Share this recipe 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 " id="pdf-obj-3-62" src="pdf-obj-3-62.jpg">
Nombu Kanji (Rice & Dhal Soup) Description Nombu Kanji (Rice & Dhal Soup) Recipe : SpecialAdd to favorites Tamil Nadu Cuisine dhakira mohamedali ( Click Here to view more recipes from dhakira mohamedali ) 4 Adult(s) Not Rated Very excellent and easy to prepare Email Rate / Add Comment Glossary Comments Print Version for this Nombu Kanji (Rice & Dhal Soup) recipe REQUEST from PACHAKAM.com : We request you to take photo of the Nombu Kanji (Rice & Dhal Soup) recipe you try from pachakam.com which doesnt have image and provide our visitors with an appealing visual treat. You can send it to us at admin@pachakam.com along with the recipe link and recipe name in the email, and thereby help us serve you better. Follow us on Share this recipe on Share this recipe 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 " id="pdf-obj-3-65" src="pdf-obj-3-65.jpg">
Nombu Kanji (Rice & Dhal Soup) Description Nombu Kanji (Rice & Dhal Soup) Recipe : SpecialAdd to favorites Tamil Nadu Cuisine dhakira mohamedali ( Click Here to view more recipes from dhakira mohamedali ) 4 Adult(s) Not Rated Very excellent and easy to prepare Email Rate / Add Comment Glossary Comments Print Version for this Nombu Kanji (Rice & Dhal Soup) recipe REQUEST from PACHAKAM.com : We request you to take photo of the Nombu Kanji (Rice & Dhal Soup) recipe you try from pachakam.com which doesnt have image and provide our visitors with an appealing visual treat. You can send it to us at admin@pachakam.com along with the recipe link and recipe name in the email, and thereby help us serve you better. Follow us on Share this recipe on Share this recipe 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 " id="pdf-obj-3-68" src="pdf-obj-3-68.jpg">
Nombu Kanji (Rice & Dhal Soup) Description Nombu Kanji (Rice & Dhal Soup) Recipe : SpecialAdd to favorites Tamil Nadu Cuisine dhakira mohamedali ( Click Here to view more recipes from dhakira mohamedali ) 4 Adult(s) Not Rated Very excellent and easy to prepare Email Rate / Add Comment Glossary Comments Print Version for this Nombu Kanji (Rice & Dhal Soup) recipe REQUEST from PACHAKAM.com : We request you to take photo of the Nombu Kanji (Rice & Dhal Soup) recipe you try from pachakam.com which doesnt have image and provide our visitors with an appealing visual treat. You can send it to us at admin@pachakam.com along with the recipe link and recipe name in the email, and thereby help us serve you better. Follow us on Share this recipe on Share this recipe 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 " id="pdf-obj-3-71" src="pdf-obj-3-71.jpg">
Nombu Kanji (Rice & Dhal Soup) Description Nombu Kanji (Rice & Dhal Soup) Recipe : SpecialAdd to favorites Tamil Nadu Cuisine dhakira mohamedali ( Click Here to view more recipes from dhakira mohamedali ) 4 Adult(s) Not Rated Very excellent and easy to prepare Email Rate / Add Comment Glossary Comments Print Version for this Nombu Kanji (Rice & Dhal Soup) recipe REQUEST from PACHAKAM.com : We request you to take photo of the Nombu Kanji (Rice & Dhal Soup) recipe you try from pachakam.com which doesnt have image and provide our visitors with an appealing visual treat. You can send it to us at admin@pachakam.com along with the recipe link and recipe name in the email, and thereby help us serve you better. Follow us on Share this recipe on Share this recipe 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 " id="pdf-obj-3-74" src="pdf-obj-3-74.jpg">
 

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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

Coriander leaves and mint leaves - As reqd Green chillies - 4 nos Onion(big size) -

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

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

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

10.11.05

10.11.05 Ramzaan Nombu Kanji: (Arcot Muslim Style) Minced Meat Soup. Rice-Lentils-Meat Soup. Rice Soup. Kheema Ka

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 Submitted by Rensiya CP Nombu kanji is a form of haleem with which Muslims

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) ½ cup Broken rice 2 small cups (soaked in water and later drained) Green gram (Cheruparipppu) ½ 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 ½ tsp Chilly powder 1 tsp Cumin seeds (Jeerakam) ½ tsp Coconut ½ 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 sauté till the onions turn light brown. 4)Add the meat and sauté again till it too turns light brown. 5)Add ginger-garlic paste and sauté till you get rid of the raw smell. 6)Add tomato and sauté well till it gets blended well. 7)Add turmeric powder and chilly powder and stir well. 8)Add the vegetables, mix well and sauté 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.