Recipe for Mutton Nombu Kanji. Meat Porridge served during Ramadan time. A very comforting porridge that is light on the stomach and easy to digest. Recipe with Video.
I had already shared traditional Palli Vaasal nombu kanji. https://www.kannammacooks.com/nombu-kanji-nonbu-kanji-ramadan-kanji/
Nombu Kanji / Nonbu Kanji is a porridge made during the Ramadan season to break the fast in the evening.
Here are some pointers while making the kanji Do not add too much oil or ghee while making the kanji. The Kanji needs to be very light. Do not add too many spices as they can irritate the stomach after the long fast and can make one feel very bloated afterward. This recipe should be very soothing to the tummy. Fenugreek seeds (vendhayam) are an important ingredient in the kanji. Nombu Kanji is never made without vendhayam (fenugreek). It helps to keep the body cool as fenugreek has cooling properties. Sometimes, little drumstick leaves are added to make it richer and nourishing.”
Drumstick leaves are a nutrient-dense food. Drumstick leaves are an iron-rich food source (31% Daily Value per 100 g consumed). During the Ramadan season, the rice is sold as grits – “noi arisi” or “arisi kurunai” in shops. If one can’t find the rice grits or lives abroad, they can be made easily at home in bulk and stored and used. I have shared the recipe for making rice grits below. Let this Ramadan season bring in lots of love to everyone.
Here is the video of how to make Mutton Nombu Kanji Recipe | Ramzan Nombu Kanji Recipe | Iftar Recipe
1 cup seeraga samba rice 2 tablespoon vegetable oil 2 cloves 2 cardamom 2 small piece of cinnamon (cassia) 1/2 teaspoon fennel seeds 1/8 teaspoon fenugreek seeds 1/4 cup onions finely chopped 1/4 cup moong dal 2 green chillies 1 teaspoon ginger garlic paste 1/4 cup tomatoes, chopped 3 sprigs of mint leaves 3 sprigs of coriander leaves 1/2 teaspoon turmeric powder 3/4 teaspoon red chilli powder 1.5 teaspoon salt 150 grams of minced mutton 1.5 liters of hot water 1/4 cup thick coconut milk 2 sprigs coriander leaves (for garnish)
To make noi arisi / rice grits
First, let’s make rice grits. You can make it in larger quantities if you want and store it and use it for the entire season. Take the rice and wash it in water for 3-4 times. Soak the rice in water for 10 minutes. After soaking, drain the water completely and dry the rice on a cloth for 15-20 minutes. Once the rice is dried and has very little moisture left, pulse it in a mixie one or two times so that each grain of rice gets broken into 2-3 pieces. Set aside.
To make the kanji/porridge
Heat oil in the pan and add all the spices, fenugreek, and onion. Saute till the onions are soft and starting to brown. Once the onions are soft, add the moong dal. Roast the dal for a minute. Add the green chilies, ginger garlic paste, tomatoes, turmeric powder, red chilli powder, and salt. Cook for a couple of minutes for the tomatoes to soften. Add the minced mutton and mix well to combine. Add the hot water and the prepared rice grits. Cover the cooker and cook for 4 whistles / 10 minutes. Remove from heat and wait for the pressure to completely settle. Open the cooker and add little coconut milk and coriander leaves. Mix well to combine. Serve hot.
Notes
If the kanji is thick, dilute it with hot water to desired consistency. Adjust seasoning if necessary.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 30m
1 cup seeraga samba rice 2 tablespoon vegetable oil 2 cloves 2 cardamom 2 small piece of cinnamon (cassia) 1/2 teaspoon fennel seeds 1/8 teaspoon fenugreek seeds 1/4 cup onions finely chopped 1/4 cup moong dal 2 green chillies 1 teaspoon ginger garlic paste 1/4 cup tomatoes, chopped 3 sprigs of mint leaves 3 sprigs of coriander leaves 1/2 teaspoon turmeric powder 3/4 teaspoon red chilli powder 1.5 teaspoon salt 150 grams of minced mutton 1.5 liters of hot water 1/4 cup thick coconut milk 2 sprigs coriander leaves (for garnish)
To make noi arisi / rice grits
First, let’s make rice grits. You can make it in larger quantities if you want and store it and use it for the entire season. Take the rice and wash it in water for 3-4 times. Soak the rice in water for 10 minutes. After soaking, drain the water completely and dry the rice on a cloth for 15-20 minutes. Once the rice is dried and has very little moisture left, pulse it in a mixie one or two times so that each grain of rice gets broken into 2-3 pieces. Set aside.
To make the kanji/porridge
Heat oil in the pan and add all the spices, fenugreek, and onion. Saute till the onions are soft and starting to brown. Once the onions are soft, add the moong dal. Roast the dal for a minute. Add the green chilies, ginger garlic paste, tomatoes, turmeric powder, red chilli powder, and salt. Cook for a couple of minutes for the tomatoes to soften. Add the minced mutton and mix well to combine. Add the hot water and the prepared rice grits. Cover the cooker and cook for 4 whistles / 10 minutes. Remove from heat and wait for the pressure to completely settle. Open the cooker and add little coconut milk and coriander leaves. Mix well to combine. Serve hot.
Notes
If the kanji is thick, dilute it with hot water to desired consistency. Adjust seasoning if necessary.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/mutton-nombu-kanji-recipe/
Essential Fruit & Vegetable Safety Tips
Taking food safety seriously reduces the likelihood of getting food poisoning and other food-borne illnesses when cooking delicious meals . The recent hepatitis A outbreak caused by frozen strawberries shows how easy it is for fruit and vegetables to be contaminated. With 24% of Americans using fruit and veggies in their cooking daily, you must know how to store and prepare them safely.
Know when you should and shouldn’t refrigerate
Refrigerating fresh fruit and vegetables often keeps them fresher for longer. This means you don’t have to shop so often for ingredients to make your favorite meals. But some items don’t belong in the fridge, including apples, bananas, mangoes, melons, peppers, sweet potatoes, eggplants, and onions. When storing fruits and veggies in your refrigerator, keep them away from raw meat, poultry, and seafood as these could contaminate your fresh produce. If you buy frozen fruit and vegetables, put them in your freezer as quickly as possible after buying them. Any fruit or vegetable that has completely thawed and has warmed up, shouldn’t be refrozen due to the risk of bacteria.
Protect them from pests
It’s estimated that 50% of all fruit and vegetables produced are thrown away each year. Often, this is because pests have gotten to them and spoiled them. Fruit flies are a common issue as they love the sugar in fruit. They also like organic material that’s found in damp areas , such as your kitchen cloths, sponges, the sink, and the drain. Keep fruit flies away by keeping your kitchen as dry as possible. Mosquitoes, ticks, and rodents are also common in kitchens as they find fruit and vegetables appealing. Any items that are kept in a fruit bowl or vegetable basket should be covered, to stop pests from infesting your food .
Always wash them
The good news is that you don’t need to wash fruit and vegetables that have been pre-washed. The packaging will say whether it’s been washed or not. All other produce should be washed before eating. Failing to wash them could put you at risk of consuming bacteria or pesticides. Washing fruit and veggies is simple as all you need to do is wash them under running water. A scrubbing brush is handy for stubborn dirt found on food such as potatoes. There’s no need to use soap or any other detergent on them.
Know what not to eat
You need to be able to recognize when fruit and vegetables have gone past their best and should be thrown away. You shouldn’t taste them to find out, though, as if it is bad, you’ll put bacteria into your mouth. A bad smell, discoloration, mold, and wrinkly peel or skin are signs that fruit and veggies shouldn’t be eaten. If there’s just one small part that’s gone bad, it’s safe to cut it off and use the rest of it in the recipe you’re making.
Fruit and vegetables should be enjoyed in lots of different recipes. To make sure your next meal is a safe and tasty one, take a little time to store and prepare your fresh produce properly.
Article Contributed by Cindy
