Conji rice soup1/5/2024 ![]() I garnished it with sautéed bok choy, sliced scallions, extra shredded ginger, sesame seeds, and chili oil. Ginger does wonders for so many ailments and I made sure this version was simmered with plenty of ginger in addition to the chicken. Its quiet simplicity makes it the perfect vehicle for adding an endless number of condiments and garnishes.Ĭongee is commonly made with white rice, but I prefer brown rice for both the flavor and the health benefits. It’s prepared by slowly cooking rice with some type of meat or vegetable stock and it turns wonderfully creamy and almost smooth after the slow cooking. Congee, a savory rice porridge, was my childhood comfort food and I could always count on my mom to have a big pot simmering on the stove whenever anyone in the family became sick. This time instead of the usual chicken noodle soup, I made a pot of this soothing and healing ginger chicken congee (or in Chinese jook). We appreciated the extra time at home, however, as we slowed down and got in some extra snuggles. It was nothing too serious, mostly just stubborn colds and minor fevers, but it was enough to make us all tired, weary, and worn out. Unfortunately for us, Ryan happened to be gone on a work trip and the three of us were left to fend for ourselves. My recommendation is to make it in small quantities.Sickness hit our family pretty hard last week first it was my daughter, then me, and then my son. Leftovers need to be reheated with warm water and lose the texture in the process. The dish thickens as it cools, and is best served warm. Sprinkle some cardamom powder and garnish with fried cashew nuts and raisins and call it a payasam :-). So if you have leftovers, add more jaggery and coconut milk. You might have noticed that this recipe is similar to payasam, but not as sweet. But towards central Kerala, the savory versions are preferred and served with mixed vegetable avialor jackfruit avial. In our family, we are used to the sweet version. ![]() Some are brown and sweetened with jaggery while others are pristine white or savory. There are many variations of Vishu Kanji, some thick like a cake that you can slice into ( Vishu Katta) and some thinner like a soup. If you let it cool down completely you could make laddus (or Vishu katta ) with it or slice and serve it as breakfast cakes. I like to have my Vishu Kanji warm in a semi-solid form. This is the rice of choice for sweet deserts like Nei Payasamor Pal Payasam as it cooks much faster than the traditional red parboiled rice. Unakkalari is raw rice with most of the bran intact – similar to brown rice, but more delicious. The sweetness is ever so light, and the spices are used to tone it down. Spices: Cumin and ginger are used here to aid digestion as well as give a feeling of warmth.Freshly grated coconut is used as a garnish and mixed into the dish while serving. Coconut: Coconut milk adds richness and body to the porridge.Whichever ones you choose make sure that they cook in roughly at the same time as the rice. Beans: Often ours is made with red beans, but green mung beans or black-eyed peas are also good options.But you could stick to one type of rice and use what you have in the pantry. Rice: I use a mix of Unakkalari (raw unpolished rice), and white raw rice in this dish.Whether it is sweet or savory, whether it looks brown or white there are three main ingredients in this dish – rice, beans, and coconut. The version popular in the Kochi area is lightly sweetened with jaggery – as a sweet start to the new year! Ingredients for Vishu Kanji In this version, the beans and rice are cooked together and coconut milk is added to make it creamy. Vishu Kanji is the rice porridge cooked for Vishu.įor Vishu, this standard kanji recipe where each component is cooked separately takes on a slightly different form. Kanji is a rice porridge typically eaten with coconut chutney, papad, and stir-fried beans or vegetables. Many start the first meal of the new year with Vishu Kanji. Follow the link to learn more about the Vishu Celebration. Thus setting the tone for the upcoming year. You start the year off with something nice and auspicious – by seeing the Kani as the first thing in the morning. Vishu is the new year according to the Malayalam Zodiac Calendar. ![]() For natives of Kerala, it is a great way to start the new year right. Versions of these recipes are found throughout the region – Kichidi and Pongal are popular versions. It is a warm breakfast porridge that is light, healthy, and easy to consume. This is our Vishu Kanji which we make at least once in April.
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