Jeeraka Kanji

Jeeraka Kanji is a staple during ramadan. During my childhood, my mom would bring a big bowl of this Jeeraka Kanji to the table during Ramadan and the feeling of that warmth can't be describedutnil you actually try it. The leftover Kanji is usually had for suhoor. It is filling and the medicinal properties of garden cress seeds are immense. Garden cress seeds, also known as ashali in Malayalam is more like the brown/red cousin of basil seeds/ tuk malenga :D

I made the Jeeraka Kanji in the pressure cooker, you may cook the kanji/rice porridge in any pot. Then, a ground paste of coconut, shallots and cumin seeds are added to the kanji. The comfort that this rice porridge gives after breaking fast is just so soothing. Cumin and Fenugreek seeds has many benefits too.

Without further ado, let's see how the Jeeraka Kanji is made.

Ingredients : (makes for 4 people)

Instructions:

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

 Chemmeen Kappa Puzhuk/ Mashed Tapioca with Prawns

Been long since I shared a savory Naadan (traditional) recipe here. So here you go.. Presenting to you, one of my favorite side dishes for rice, this Puzhuk and rice is enough for me for a scrumptious meal (and yeah, if there is mollotta (spicy red fish curry) it's even better). I am not a big fan of the usual traditional rice and curries, but of course, if it contains such side items, I would love it any day!

Ingredients:

• 400 gms Tapioca, peeled and chopped
• 150 gms Prawns, cleaned and deviened 
• 1/4 tsp Turmeric Powder
• Salt, as required
• Water, as required 

 

For marinating the prawns:

• 1/4 tsp Turmeric powder
• 1/2 tsp Kashmiri Red Chilli powder
• 1/2 tsp Garlic paste
• 1 tbsp Coconut oil
• Salt, as required
• Curry leaves

 

For Coconut paste:

• 4-5 Shallots
• 1/2 cup Shredded Coconut 
• 1 tsp Fennel seeds
• 1/4 tsp Turmeric powder
• 1/4 tsp Kashmiri Red Chilli powder
• Water, as required

 

For tempering:

• 1 tbsp Ghee/ Clarified butter 
• 4-5 Shallots
• 2-3 Dry Red Chillies
• 2 sprigs, Curry leaves
• 1 tsp Garlic paste

 

Instructions :

1. In a pressure cooker, cook the Tapioca with turmeric powder and salt with water, as required for one whistle and allow the pressure to release naturally.
   
   
   
2. Marinate prawns with ingredients mentioned above, fry in coconut oil for 3-4 minutes in high flame and set aside.
   
   
   
3. In a mixer grinder, add the ingredients mentioned above to make a coconut paste and blend to smooth paste with very little water.
4. Open the pressure cooker, and mash the Tapioca well using a masher, or a strong wooden ladle.
5. Pour the ground coconut paste and the fried prawns to the Tapioca and allow to come to a boil.
6. Finally temper the ingredients mentioned above in ghee and add to the Mashed tapioca. Allow everything to simmer well for a couple of minutes and you are ready to enjoy with boiled ponni/ Matta rice or any rice of your choice, or even just like that! 

Notes:

I did not add green chillies as my daughter does not prefer spicy food, if you like your food spicy and hot, add slit green chillies when pressure cooking the tapioca.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡