Ramadan Special Healthy Porridge
Congee ( conjee) is a type of rice porridge popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes.To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cookers have a "congee" setting, allowing it to be cooked overnight.
Ingredients
- Rice - 1 / 4 cup
- Moong dal - 1 tbsp
- Turmeric - 1/4 tsp
- Water - 4 cups
- Carrot - 1
- Beans - 5
- Peas and corn - 1/4 cup
- Tomato - 1
- Green chillies - 1
- Salt as needed
- Biryani Masala Powder - 1/2 tsp
- Coconut milk - 1 cup
- Oil - 1 tbsp
- Cinnamon, cloves, cardamom,bay leaf - 1
- Onion - 1/2
- Ginger Garlic paste - 1 tbsp
- Wash rice, dal and chopped vegetables (carrot, beans, peas, corn and tomato).
- Pressure cook rice, dal, vegetables by adding water, green chillues, salt and biryani masala powder(cook in low flame for 30 minutes, till dal and rice gets mashed becomes invisible).
- To temper heat oil in a pan, add cinnamon, cardamom, cloves, bay leaf, then add onions and ginger garlic paste, saute well and pour above the above pressure cooked ingredients, mix well.
- Now add coconut milk to the above mixture and boil for 5 more minutes.
- Serve.
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