So here's the recipe we follow at home.
**Vegetarians can try this recipe using beans, carrot & peas.. Also calorie conscious people can prepare this kanji with the following millet's that are available in organic stores across the city - Varagu (Kodo Millet) arisi, Samai (Little Millet) arisi , Theenai (Fox tail millet)arisi. & Kuthiravaali (Barnyard Millet) arisi..
Moving on to the recipe :)
Serves: 4
Ingredients:
Raw Rice or Basmati Rice - 1 Cup.
Moong Dal - 3 Tbsp.
Minced mutton - 2oo gm.
Pudina - one handful
Coriander - one handful.
Pandan leaves /rambai eelai - 2 leaves.
Green chillies - 3
Shallots - 15 or Onions - 2 thinly sliced.
Tomatoes - 2 Big chopped.
Ginger garlic Paste - 2 tbsp
Garam Masala - 1 tsp
Curd - 1 tbsp
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Saunf/Sombu powder - 1 tsp
Coconut milk - 1 cup thick First milk.
Garlic pods - 5
Fenugreek - 1/4 tsp
Jeera - 1 tsp
Salt - to taste.
Method:
1. Wash and soak rice and dal and keep it aside. Use the same cup to that has been used to measure rice to measure water [6 cups] & heat it in a separate pot, This technique of pouring hot water while cooking to the dish maintains temperature and fastens the cooking process.
2. Now take a bowl add curd and mutton kheema give it a good mix and keep it aside.
3. Now, Heat the cooker, pour oil add chopped Mint leaves, coriander & padan leaves/ rambai illai, If you do not have padan leaves no problem! No panic. the flavour of Mint and coriander will help.
4. Add Shallots sautee well, add ginger garlic paste, garam masala powder and stir well. once the raw smell goes off add tomatoes.
5. Now add the muttom kheema mixed with curd, Add green Chillies, a teaspoon of red chilly powder, Saunf powder and turmeric stir well.
6. Now pour in the piping hot water into the kheema mixture.
7. Add Rice & dhal, Garlic pods, jeera and a pinch of fenugreek. Add salt & stir.
8. Close the cooker with lid and sim the flame and leave to cook until 5 whistles.
9. Once done, release the pressure [for newbie's who are handling pressure cooker, wait patiently until the pressure releases on its own. - Safety measures u see :P]
10. Open the lid and mash it with a ladle, Keep the flame in medium and add thick coconut milk to it and mix, Just leave for one boil and switch it off.
Garnish with coriander and serve with hot paruppu vadai or Keerai vadai. [lentil Fritters/ Spinach-lentil Fritters]
Note: If you find the kanji too thick in consistency ALWAYS pour in hot water to loose it.