Here's the recipe for Unniyappam, a popular and delicious Kerala traditional dish for your kitchen

  Unniyappam is a traditional Kerala sweet dish made with rice flour, bananas, jaggery, and spices. It is a popular item served as a snack or dessert. Unniyappam is made by first soaking rice flour in water for 3-4 hours. The soaked rice flour is then ground with bananas, jaggery, and spices to form a thick batter. The batter is then allowed to ferment for 30 minutes to 1 hour

 Unniyappam making process

 Ingredients:

1. 1 cup rice flour
2. 2 medium bananas (about 175 grams)
3. 1/2 cup jaggery powder
4. 1 teaspoon black sesame seeds
5. 1/4 teaspoon baking soda
6. 1/2 teaspoon cumin powder
7. 1/2 teaspoon dry ginger powder
8. 1/4 cup coconut oil or ghee, for frying

Instructions: 

Rinse the rice flour in water a couple of times. Then soak the rice flour in enough water for 3-4 hours.

Drain all the water and add the soaked rice flour to a blender.

Add the bananas, jaggery powder, sesame seeds, baking soda, cumin powder, and dry ginger powder.

• Blend until smooth.
• Pour the batter into a bowl and cover it with a lid. Let the batter ferment for 30 minutes to 1 hour.
• Heat a frying pan over medium heat. Add a small amount of coconut oil or ghee to the pan.
• Using a spoon, scoop a small amount of batter and drop it into the hot oil.
• Fry the unniyappams on both sides until golden brown.
• Remove the unniyappams from the pan and drain them on a paper towel.
• Serve hot or warm.

Tips:

For a sweeter unniyappam, add more jaggery powder.

For a spicier unniyappam, add more cumin powder and dry ginger powder.

You can also add other ingredients to the batter, such as chopped nuts or raisins.

Unniyappam is a delicious and easy-to-make sweet dish that is perfect for any occasion.

The origin of unniyappam, a traditional Kerala sweet dish made with rice flour, bananas, jaggery, and spices, is not well-known. However, it is believed to have a long and rich history that dates back centuries.

 The name "unniyappam" is derived from the Malayalam words "unni," meaning "small," and "appam," meaning "rice cake." This name is quite fitting, as unniyappam are small, round fritters made from a batter predominantly consisting of rice.

 Unniyappam is believed to have originated in the state of Kerala, India. They are a popular snack or dessert in Kerala and are often served with tea or coffee. Unniyappam is also offered as prasad in some temples in Kerala.

 The exact date of unniyappam's creation is unknown, but the dish has likely changed over time as a part of Kerala's culinary traditions. Unniyappam are believed to have been associated with Hindu temples in Kerala for centuries. They are often made as a sacred offering during rites in Kerala Hindu temples.

The Rasakalan Recipe a delicious and nutritious dish that is served at the Guruvayoor Temple Uttupura

 Rasakalan, also known as Guruvayur Temple Morukari, is a delightful yogurt-based vegetable curry from Kerala, often served as prasadam in temples. It's a unique and flavorful dish characterized by its creamy texture and subtle tanginess. Here's how to make it at home:

 Ingredients: For Grinding: 

• 1/2 cup thick curd
• 1/8 tsp rice
• 1/2 tsp fenugreek seeds
• 1/4 tsp black pepper
• 4 dried red chilies
• 1 green chili
• 1/4 tsp cumin seeds
• 75 grams grated coconut
• 1/4 tsp coconut oil

For the Curry: 

• 1/2 cup thin tamarind water (soak 1 tbsp tamarind in water, extract pulp)
• 1/2 tsp turmeric powder
• Salt to taste
• 1 cup pumpkin, diced
• 1/2 cup water
• 1 small knob jaggery (optional)
• Curry leaves
• Coconut oil for tempering

Instructions: 

Grind the masala: Heat coconut oil in a small pan. Roast rice, fenugreek seeds, pepper, red chilies, cumin seeds until golden brown. Add coconut and dry roast for a minute. Cool, then grind with curd and green chili into a smooth paste. 

Cook the pumpkin: In a pot, bring tamarind water, turmeric, and salt to a boil. Add pumpkin and cook for 10 minutes, or until tender. 

Assemble the curry: Add the ground masala, water, and jaggery (if using) to the cooked pumpkin. Stir well and simmer for 4 minutes. 

Temper: Heat coconut oil in a small pan. Add curry leaves and mustard seeds. Let them crackle, then pour the tempering over the curry. 

Serve hot: Enjoy Rasakalan with rice or dosa, savoring its unique tangy yogurt blend, fragrant spices, and tender vegetables. 

Tips: 

• You can adjust the spice level by adding more or less chilies.
• Substitute chopped spinach or potato for pumpkin, if desired.
• For a richer flavor, toast the coconut before grinding.
• Serve with papad and pickles for a complete meal.

Enjoy this delicious temple-style Rasakalan recipe and bring a touch of Kerala's culinary heritage to your table!

The calorie content of Rasakalan will vary depending on the ingredients used and the amount of oil or ghee used to cook it. However, a typical serving of Rasakalan will contain approximately:

• Calories: 400-500
• Protein: 20-30 grams
• Carbohydrates: 40-50 grams
• Fiber: 10-15 grams

 Additional Notes:

 This recipe yields about 2-3 servings.

Feel free to adjust the quantities of ingredients according to your preference and desired consistency.

Most of these ingredients are found in Indian grocery stores or online retailers.

I hope this helps! Let me know if you have any other questions.

Favorite Traditional Morukari Thrissur style- A Delicious Kerala Cuisine

 Morukari Thrissur style! Now you're looking for a delicious Kerala staple with a unique Thrissur twist. Here's what you need to know:

What is morukari?

Morukari, also known as moru curry or pulissery, is a yogurt-based curry popular in Kerala. It's typically light, tangy, and refreshing, perfect for a hot summer day.

What makes Thrissur style morukari special?

Thrissur adds its own touch to this dish by:

Using coconut: Unlike some other regions, Thrissur morukari often features grated coconut added during tempering or ground into a paste along with spices. This gives it a rich, nutty flavor.

Spices: While the specific spice mix can vary, common ingredients include fenugreek, mustard seeds, cumin, chilies, turmeric, and ginger. This adds a layer of warmth and heat.

Vegetables: While morukari can be made plain, Thrissur often incorporates vegetables like carrots, pumpkin, green beans, or even pineapple for a touch of sweetness.

Thicker consistency: Compared to some other styles, Thrissur morukari tends to be slightly thicker and creamier, almost like a stew.

How to make Thrissur style morukari:

There are countless variations, but here's a basic recipe:

Ingredients:

1. 2 cups thick plain yogurt
2. 1 cup water
3. 1 tbsp coconut oil
4. 1 tsp mustard seeds
5. 1/2 tsp fenugreek seeds
6. 1/2 tsp cumin seeds
7. 1-2 dried red chilies
8. 10-12 curry leaves
9. 1 inch ginger, grated
10. 2-3 cloves garlic, minced
11. 1/2 tsp turmeric powder
12. 1/4 cup grated coconut (optional)
13. Salt to taste
14. Vegetables of your choice (optional)

Instructions:

Whisk together yogurt and water.

Heat coconut oil in a pan. Add mustard seeds, fenugreek seeds, cumin seeds, and chilies. Once they splutter, add curry leaves, ginger, and garlic. Saute for a minute.

Add turmeric powder and coconut (if using). Saute for another minute.

Pour in the yogurt mixture and stir well.

Add salt and vegetables (if using).

Cook on low heat, stirring occasionally, until the curry thickens slightly and vegetables are cooked through.

Serve hot with rice, appam, or dosa.

Tips:

• You can adjust the thickness of the curry by adding more or less water.
• For a richer flavor, roast the spices before adding them to the pan.
• You can use buttermilk instead of yogurt for a slightly tangier taste.
• Don't let the curry boil, as it can curdle the yogurt.

Whether you're a seasoned morukari fan or just looking for a new Kerala dish to try, Thrissur style morukari is definitely worth exploring. Its unique blend of creamy yogurt, fragrant spices, and fresh vegetables will tantalize your taste buds and leave you wanting more.

Kerala-style foods good for controlling blood sugar

 Kerala cuisine is known for its use of fresh, flavorful ingredients and spices. However, it is important to note that some Kerala dishes can be high in sugar, especially those that use coconut milk or jaggery (unrefined cane sugar).

 Here are some Kerala-style foods that are good for controlling blood sugar: 

Breakfast: 

Oats upma: This savory porridge is made with oats, vegetables, and spices. It is a good source of fiber and complex carbohydrates, which can help to regulate blood sugar levels.

Ragi dosa: This type of dosa is made with ragi flour, which is a low-glycemic index food. This means that it does not cause a rapid spike in blood sugar levels.

Brown rice idli: Idli is a steamed cake made from fermented rice and lentil batter. Brown rice is a healthier option than white rice because it is a whole grain and contains more fiber.

Lunch and dinner:

 Fish curry with brown rice: Fish is a good source of protein and omega-3 fatty acids, which are beneficial for people with diabetes. Brown rice is a healthier option than white rice because it is a whole grain and contains more fiber.

Vegetable stew with chapatis: Vegetable stew is a good way to get a variety of nutrients, including vitamins, minerals, and fiber. Chapatis made with whole-wheat flour are a healthier option than white bread.

Lentil soup with brown rice: Lentil soup is a good source of protein and fiber. Brown rice is a healthier option than white rice because it is a whole grain and contains more fiber.

Snacks:

 Nuts: Nuts are a good source of protein, fiber, and healthy fats. They can help to keep you feeling full and satisfied between meals.

Fruits: Fruits are a good source of vitamins, minerals, and fiber. They can also help to satisfy your sweet tooth without causing a rapid spike in blood sugar levels.

It is important to note that even healthy foods can contain sugar. Therefore, it is important to read food labels carefully and be mindful of the portion sizes you eat.

 Here are some additional tips for controlling blood sugar with Kerala-style food:

•  Use fresh, whole ingredients whenever possible.
• Limit your intake of processed foods and sugary drinks.
• Choose healthy cooking methods, such as grilling, baking, and steaming.
• Eat smaller, more frequent meals throughout the day.
• Include a variety of foods from all food groups in your diet.

If you have diabetes or prediabetes, it is important to talk to your doctor or a registered dietitian about creating a meal plan that is right for you.

 Ragi Dosa recipe

Ingredients

•  1 cup ragi flour
• 1 cup rice flour
• 1/2 cup curd
• 1/2 teaspoon salt
• Water, as needed

Instructions

 Rinse the ragi flour and rice flour in a colander until the water runs clear.

In a large bowl, combine the ragi flour, rice flour, curd, and salt.

Add water, a little at a time, stirring constantly until the batter reaches a pouring consistency. The batter should be thin enough to spread easily on a hot griddle, but thick enough to hold its shape.

Cover the batter and let it rest for at least 30 minutes, or up to overnight.

Heat a griddle or skillet over medium heat.

Pour a ladleful of batter onto the hot griddle and spread it out into a thin circle.

Cook the dosa for about 2-3 minutes per side, or until golden brown and crispy.

Serve hot with your favorite chutney or sambar.

Tips

 For a more flavorful dosa, add some chopped onion, ginger, or green chilies to the batter.

If the batter is too thick, add a little more water until it reaches the desired consistency.

If the dosa is sticking to the griddle, add a little oil or butter to the pan.

Variations

 Moong dal ragi dosa: Add 1/2 cup moong dal to the batter. Soak the dal for 30 minutes before grinding it into a fine paste.

Sambar ragi dosa: Add 1/2 cup cooked sambar to the batter.

Pesarattu: This is a type of ragi dosa that is made with a fermented batter. To make a fermented batter, soak the ragi flour and rice flour in water for 8 hours. Drain the water and grind the ragi flour and rice flour into a fine paste. Add water, a little at a time, stirring constantly until the batter reaches a pouring consistency. Cover the batter and let it ferment in a warm place for 6-8 hours, or until it has doubled in size.

Nutritional information

1.  One serving of ragi dosa (approximately 1/2 cup) provides the following nutrients:
2.  Calories: 120
3. Fat: 2 grams
4. Carbohydrates: 22 grams
5. Protein: 4 grams
6. Fiber: 2 grams

Ragi dosa is a healthy and nutritious option for breakfast or a snack. It is a good source of fiber, which can help to regulate digestion and keep you feeling full. Ragi dosa is also a good source of protein, which is important for building and repairing muscle tissue.

Best traditional Kerala, Popular Indian, Western and Chinese recipes: Ramadan special -Beef Ularthiyathu

Best traditional Kerala, Popular Indian, Western and Chinese recipes: Ramadan special -Beef Ularthiyathu: Ingredients 1.Beef (trimmed) ½ kg 2.Red chilli powder ¾ spoon 3.Coriander powder 1 tsp 4.Turmeric powder ½ tsp 5.Pepper powder ...

U.A.E Visa Rules , Dubai Visa Rules: Crowdfunding started to pave the way for Investors...

U.A.E Visa Rules , Dubai Visa Rules: Crowdfunding started to pave the way for Investors...: Do you believe that your idea is worth funding? Are you struggling to get capital for your startup?   Then come to the international sou...

Three days of fasting can renew your entire immune system

A person’s entire immune system can be rejuvenated by fasting for as little as three days as it triggers the body to start producing new white blood cells, a study suggests
Fasting for as little as three days can regenerate the entire immune system, even in the elderly, scientists have found in a breakthrough described as “remarkable”.

Although fasting diets have been criticised by nutritionists for being unhealthy, new research suggests starving the body kick-starts stem cells into producing new white blood cells, which fight off infection.

Scientists at the University of Southern California say the discovery could be particularly beneficial for people suffering from damaged immune systems, such as cancer patients on chemotherapy.

It could also help the elderly whose immune system becomes less effective as they age, making it harder for them to fight off even common diseases.

The researchers say fasting “flips a regenerative switch” which prompts stem cells to create brand new white blood cells, essentially regenerating the entire immune system.

“It gives the ‘OK’ for stem cells to go ahead and begin proliferating and rebuild the entire system,” said Prof Valter Longo, Professor of Gerontology and the Biological Sciences at the University of California.

“And the good news is that the body got rid of the parts of the system that might be damaged or old, the inefficient parts, during the fasting.

“Now, if you start with a system heavily damaged by chemotherapy or ageing, fasting cycles can generate, literally, a new immune system.”

Prolonged fasting forces the body to use stores of glucose and fat but also breaks down a significant portion of white blood cells.

During each cycle of fasting, this depletion of white blood cells induces changes that trigger stem cell-based regeneration of new immune system cells.

In trials humans were asked to regularly fast for between two and four days over a six-month period.

Scientists found that prolonged fasting also reduced the enzyme PKA, which is linked to ageing and a hormone which increases cancer risk and tumour growth.

“We could not predict that prolonged fasting would have such a remarkable effect in promoting stem cell-based regeneration of the hematopoietic system,” added Prof Longo.

“When you starve, the system tries to save energy, and one of the things it can do to save energy is to recycle a lot of the immune cells that are not needed, especially those that may be damaged,” Dr Longo said.

“What we started noticing in both our human work and animal work is that the white blood cell count goes down with prolonged fasting. Then when you re-feed, the blood cells come back. So we started thinking, well, where does it come from?”

Fasting for 72 hours also protected cancer patients against the toxic impact of chemotherapy.

“While chemotherapy saves lives, it causes significant collateral damage to the immune system. The results of this study suggest that fasting may mitigate some of the harmful effects of chemotherapy,” said co-author Tanya Dorff, assistant professor of clinical medicine at the USC Norris Comprehensive Cancer Center and Hospital.

“More clinical studies are needed, and any such dietary intervention should be undertaken only under the guidance of a physician.”

“We are investigating the possibility that these effects are applicable to many different systems and organs, not just the immune system,” added Prof Longo.

However, some British experts were sceptical of the research.

Dr Graham Rook, emeritus professor of immunology at University College London, said the study sounded “improbable”.

Chris Mason, Professor of Regenerative Medicine at UCL, said: “There is some interesting data here. It sees that fasting reduces the number and size of cells and then re-feeding at 72 hours saw a rebound.

“That could be potentially useful because that is not such a long time that it would be terribly harmful to someone with cancer.

“But I think the most sensible way forward would be to synthesise this effect with drugs. I am not sure fasting is the best idea. People are better eating on a regular basis.”

Dr Longo added: “There is no evidence at all that fasting would be dangerous while there is strong evidence that it is beneficial.

“I have received emails from hundreds of cancer patients who have combined chemo with fasting, many with the assistance of the oncologists.

“Thus far the great majority have reported doing very well and only a few have reported some side effects including fainting and a temporary increase in liver markers. Clearly we need to finish the clinical trials, but it looks very promising.”

LEMON - 10,000 times stronger than Chemotherapy

Well - what a remedy for the disease unbelievable - There is no harm just drinking this water as a normal water, day to day.?   Please pass this on to your family and friends
 hello!!!  just want to share this good information

Just cut 2-3 thin slices of lemon in a cup/container and add drinking water so that it will become "alkaline water", drink it for the whole day, just by adding drinking water further more.Take it as drinking water everyday is good for everybody.

The surprising benefits of lemon! I remain perplexed!

 This is the latest in medicine, effective for cancer!
Read carefully & you be the judge
Lemon (Citrus ) is a miraculous product to kill cancer cells .   It is 10,000 times stronger than chemotherapy     Why do we not know about that? Because there are laboratories interested in making a synthetic version that will bring them huge profits.

You can now help a friend in need by letting him/her know that lemon juice is beneficial in preventing the disease. 

Its taste is pleasant and it does not produce the horrific effects of chemotherapy.

  How many people will die while this closely guarded secret is kept, so as not to jeopardize the beneficial multimillionaires large corporations?   As you know, the lemon tree is known for its varieties of lemons and limes. 

You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc...

It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumor.   This plant is a proven remedy against cancers of all types.

  Some say it is very useful in all variants of cancer . It is considered also as an anti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood pressure which is too high and an antidepressant, combats stress and nervous disorders. 

The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that : It destroys the malignant cells in 12 cancers
including colon, breast, prostate, lung and pancreas   The compounds of this tree showed 10,000 times better than the product Adriamycin, a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells.

And what is even more astonishing:   this type of therapy with lemon extract only destroys malignant cancer cells and it does not affect healthy cells.

Institute  of  Health  Sciences,  

819 N. L.L.C. Cause Street ,  

Baltimore , MD1201

Fresh Vegetable Marinade

Portions: 12
Serving size: 3/4 cup per serving
Ingredients

•     3 cups raw broccoli flowerets
•     3 cups cauliflower broken into flowerets
•     2 cups mushroom, sliced
•     1 cup green pepper, sliced
•     1 cup celery, sliced
•     1/2 cup sugar
•     2 teaspoons dry mustard
•     1/2 teaspoon salt
•     1/2 cup vinegar
•     1 cup olive oil
•     1/2 cup onion, finely chopped
•     1 tablespoon poppy seeds

Preparation

    Cut broccoli and cauliflower into bite-sized pieces. Combine with mushrooms, pepper and celery.
    In a separate bowl, combine remaining ingredients to make marinade. Mix well and pour over vegetables. Refrigerate at least 3 hours before serving.
    Use a slotted spoon remove vegetables from marinade before serving.

Nutrients per serving*

•     Calories: 174
•     Protein: 2 g
•     Carbohydrate: 10 g
•     Fat: 14 g
•     Cholesterol: 0 mg
•     Sodium: 112 mg
•     Potassium: 250 mg
•     Phosphorus: 50 mg
•     Calcium: 33 mg
•     Fiber: 1.9 g

* Analysis adjusted for portion of marinade not consumed
Recipe submitted by DaVita dietitian Joyce from Texas.

Chicken Pepper Fry -Ramadan Special

Ingredients:

• For the Chicken:

  • 1 kg chicken, cut into pieces
  • 1/2 lemon, juiced
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper powder
  • 3/4 tsp salt

• For the Masala:

  • 3 tbsp coconut oil
  • 2 medium onions, sliced
  • 2 green chilies, slit
  • 1.5 inch ginger, crushed
  • 1 pod garlic, crushed
  • 1 tsp whole black peppercorns (coarsely ground)
  • 1/2 tsp fennel seeds (coarsely ground)
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1 tsp garam masala (optional)
  • 1 tbsp coconut vinegar
  • Salt to taste

Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken pieces with lemon juice, turmeric powder, black pepper powder, and salt. Mix well and set aside for 10-15 minutes.

2. Prepare the Masala: Heat coconut oil in a pan or kadai. Add the onions and green chilies. Saute on medium heat until the onions are light golden brown.

3. Add the ginger, garlic, and curry leaves. Saute for another minute until fragrant.

4. Add the ground black peppercorns, fennel seeds, turmeric powder, coriander powder, and garam masala (if using). Stir well and cook for 2-3 minutes.

5. Pour in the coconut vinegar and season with salt to taste.

6. Cook the Chicken: Add the marinated chicken pieces to the pan and coat them well with the masala.

7. Cover the pan and cook on medium-low heat for 20-25 minutes, or until the chicken is cooked through and tender.

8. Uncover the pan and increase the heat slightly. Stir occasionally until the gravy thickens and oil starts to separate.

Tips:

• You can adjust the amount of black pepper according to your spice preference.
• For a richer flavor, use coconut milk instead of water. Add it after the chicken is cooked and simmer for a few minutes.
• This dish is traditionally served with steamed rice, parotta, or appam.
• During Ramadan, this dish can be enjoyed for Suhoor (pre-dawn meal) or Iftar (evening meal).

Ramadan Special Touch:

Since this is a recipe for Ramadan, you can add a few special touches:

• Dates: Finely chop a few dates and add them to the masala along with the spices. This will give the dish a hint of sweetness that complements the peppery flavor.
• Fried Shallots: Fry a handful of thinly sliced shallots until golden brown and crispy. Sprinkle them over the cooked chicken pepper fry for a bit of extra crunch and texture.

Enjoy this delicious and flavorful Kerala-style Chicken Pepper Fry during Ramadan!

Kerala Beef Fry recipe -Ramadan Special

Ingredients

1.Beef -1kg

2.onions -2medium(sliced)

3.green chillies -6-8

4.ginger -1 chopped

5.coriander pwdr -2tsp

6.Garlic -8 pods

7.Tomatoes -2chopped

8.Cinnamon -1

9.Cloves -5

10.cardomom-5

11.Perunjeerakam 4 tsp

12.Blackpeppercorns 20

13.turmeric pwdr 1/2 tsp

14.pepper pwdr 1/2 tsp

Preparation Method

•Mix meat with all ingredients except cardomom, cloves, pepper corns & perunjeerakam.

•Grind the above 4 spices to a masala.

•Now cook the beef with the ground masala & salt in a pressure cooker till cooked(appr. 15 min.) around 80% cooked.

•Heat the oil & splutter mustard seeds &add the chopped onions & saute & then the coconut peices & curry leaves till light brown.

•Now add the meat &cook till gravy is dry & dark brown  

Ramadan special -Beef Ularthiyathu

Ingredients

1.Beef (trimmed) ½ kg

2.Red chilli powder ¾ spoon

3.Coriander powder 1 tsp

4.Turmeric powder ½ tsp

5.Pepper powder ¼ tsp

6.Cummins (Jeera) 1 pinch

7.Cinnamon 2 pinch

8.Cloves 3-4

9.Cardamom 2

10.Shallots (sliced) 100 g

11.Garlic (flakes) 1 big clove

12.Ginger 1 piece

13.Curry leaves 2 sprigs

14.Coconut (cut into small pieces) 100 g

15.Vinegar ½ tsp

16.Salt to taste

17.Coconut oil 50 ml

18.Mustard seeds 1 tsp

Preparation Method

•Grind all spices together into a fine paste.

•Marinate beef with the spice paste and keep aside.

•Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly.

•Cook meat on a slow fire till tender.

•Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic.

•Serve hot.

Nombu Kanji - Ramadan special Recipe

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.

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.