Tag: holistic recipe

Kayi Ganji: Coconut Flavoured Rice porridge

August 24, 2021

It is my go-to recipe for a lazy, Simple, soulful meal on weekends or rainy/winter evenings. This recipe of Kayi Ganji is not our traditional recipe. My way of making a one-pot meal is by mixing my mom’s Theli saru, nothing but rice starch Rasam and rice.

 Amma used to make fantastic ginger flavoured Rasam by using drained rice starch of cooked rice. We sisters used to enjoy Hot white rice with Amma’s theli saaru and pickle a lot. Hence, I introduced those two aspects in a single one-pot meal, and the recipe is here.

Here, one can use freshly extracted coconut milk as well as instant coconut milk powder. Freshly extracted milk does taste out of this world, and for sure, there is no comparison in taste. When you are sick and have no mood to cook, it is a soothing and relaxing one-pot meal option.

The procedure is simple-

Ingredients:

Rice – 1 cup

Water – 4 cups

Salt

Green chillies – 1 or 2

Ginger – ½ inch (julienne)

Coconut milk or powder – according to the taste

Seasoning: Ghee/coconut oil, mustard, cumin and curry leaves.

Method:

-Wash rice, boil water in an open vessel or a cooker. Add rice, slit green chilli, ginger, salt and cook.

-Here, the rice should become mushy. If it is the cooker, switch it off after 3rd whistle.

-Open the lid, add coconut milk, adjust the consistency by adding more water.

-Boil for 2 minutes and switch off.

-Do seasoning by heating ghee or oil, splutter mustard, cumin, and curry leaves. Pour it over the rice and mix everything and serve. You can enjoy it with any side dish or plain pickle.

-You can garnish with chopped coriander as well as lemon juice (completely optional)

Note: I have added one pandan leaf to enhance the flavour. It is entirely optional.

 

 

 

Suvarna gadde- Kadle Melara / Elephant foot yam -Kabuli chana Kayi Huli :

June 5, 2021

Yam and Chana Melara is the Most loved dish of our community. It is an absolute favourite of my family as well. Today, I will share one more traditional recipe of our region and one of the favourite dishes you find on our wedding menu.

-Now prepare the Elephant foot yam or simply Yam;  if you are new to the usage of Yam, please go through my detailed description of handling Yam, how to chop etc., in “Understanding the roots and tubers.” And go down until Tubers, and you would find the Yam under Number 6, and it is HERE.

Ingredient:

yam – around ¼ kg

White chickpeas – ½ cup

Salt- as needed.

Green chillies – 2

tamarind – one gooseberry size (soak in 1 cup of water)

To grind: Fresh Coconut – 1 ½  cup

For Seasoning: Ghee or Coconut oil- 1 tablespoon, mustard – 1tsp, red chilli – 1 (optional), curry leaves- 1 spring.

Method:

-Soak dry chickpeas overnight and cook in a pressure cooker for 3 to 4 whistles or until done.

-Cook Yam until it is half done, add tamarind pulp, slit green chillies, cooked chickpeas, salt, jaggery and cook until Yam is soft and perfect.

Now, grind the coconut into a fine paste, add the paste into cooked veggies, adjust the consistency, and boil for 2 minutes.

-Add buttermilk or beaten curd, and when it starts to boil, switch off.

-Prepare seasoning, heat oil, splutter mustard, add red chilli and curry leaves, fry and pour over Melara. Serve with Rice.