Rice Kanji

1/2 cup raw rice, soaked for 30 minutes

6 cups water

Add rice and water to a pan, allow boil, reduce the heat to medium and allow to cook for 20 minutes and filter the excess water.

Yields: 2 and 1/2 cups cooked rice

Overnight

2 and 1/2 cups cooked rice

2 and 1/2 cups water

Overnight soak cooked rice and water in a clay pot.

Next day morning

Transfer the fermented rice to a blender, add water and blend to smooth paste.

Transfer the blended rice to a mixing bowl.

 

Note: If you used clay pot for soaking the cooked rice, all the water might have been gone, so you might have to add 1 or 2 or 2 and 1/2 cups of water to blend. Since I didn't use clay pot, there was still water in it and I didn't add any extra water, while blending.

1 and 1/2 cup yogurt

Whisk yogurt. Add to the rice paste and mix well.

1 tsp salt

Add salt to the rice paste and mix well.

Tempering

1 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp urad dal

Heat oil in a pan, add mustard seeds, when it stars to splutter, add cumin seeds, urad dal, allow the dal turns light brown.

1 tsp green chilies, chopped (1 green chili)

1 and 1/4 cup onion, finely chopped (1 small onion)

Add onion, green chilies, sauté till onion turns light brown.

2 and 1/2 tsp ginger, grated

Add ginger, mix well.

Pour the tampering over the prepared rice kanji.

1/4 cup cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME

Yields: 6 and 1/2 cups

Serves: 2

Source: palatesdesire

Sweet Kanchi

Coconut Milk

1 Cup Coconut, Chopped (1/3 Cup Coconut per serving)
1 Cardamom

3 Cups Water (1 Cup Water per serving)

Grind Cardamom, coconut with equal amount of water, blend until the coconut is smooth.

Add remaining water and filter in nut milk bag to make coconut milk.

Yields: 3 and 1/4 Cups Coconut Milk

Cook the Grain

1/2 Cup Grain

2 and 1/2 Cups Water (1:5 ratio; Grain to Water ratio)

Wash grain several times in water and drain the water.

Add grain and water to cooker. Cook for 3 whistles, simmer and wait for 1 more whistle, switch off the stove and allow it to cool completely.

Yields: 2 and 1/4 Cups

Add-ons

1 Tbsp Ghee
1 and 1/2 Tbsp Raisin
3 Tbsp Cashew, Broken

Roast cashews and raisins in ghee.

3 Cups Coconut Milk (3 Cups Coconut Milk for 3 servings and 2 Cups Coconut Milk for 2 servings)

6 Tbsp Coconut Palm Sugar

Add ghee roasted cashews, raisins, coconut milk, coconut palm sugar to the cooked grain.

1/4 Cup Fruit of your choice per serving (Sweet and Ripe Mango, Ripe Banana, Sweet Strawberries, Raspberry, Blueberry or Blackberry are preferred)
3 Dates, Finely Chopped (1 Dates per serving)

Add chopped fruit and dates directly to the serving bowl. Add kanchi to the serving bowl and mix.

Source: Dr. Nivetha, owner of Padmasoorya Naturopathy and Yoga Hospital

Yields: 6 Cups Kanchi

Serves: 3

Taste Note: Taste AWESOME. 3 of us had this, each one had different comment about the taste. For me it tasted like Panchamirutham. For Durai, it tasted like sweet pongal and for simba it tasted like payasam.
I added 1/4 Cup Chopped Banana per serving and I made the sweet kanchi with Kuthiraivali

Grains to prepare Sweet Kanchi

1. Kuthiraivali
2. Varagu
3. Samai
4. Thinai
5. Panivaragu
6. Kambu, Borken
7. Rice, any of the following Rice, Broken
1. Karuppu Kavuni
2. Mapillai Samba
3. Bamboo Rice
4. Brown Rice
5. Black Rice

Dry Cough Kanchi

1/2 Cup Rice
2 Tbsp Yellow Split Mung Beans

1/2 Tsp Cumin Seeds
5 Black Pepper, Crushed in Mortar and Pestle

1/2 Tsp Garlic Cloves, Grated
1/2 Tsp Ginger, Grated

3 and 3/4 Cups Water (1:6 ratio; Grain to Water ratio)

Add all the above to cooker and cook for 3 whistles, simmer and wait for 1 more whistle. Allow it to cool and take it out.

1 and 1/4 Tsp Salt
1 Tbsp Ghee

Add salt and ghee and mix well.

Source: Dr. Nivetha, owner of Padmasoorya Naturopathy and Yoga Hospital
Yields: 3 and 1/2 Cups
Serves: 3

Note: Good with Chutney or Boiled Sprouted Salad or Half Boiled Carrot Salad.
Prepare this kanchi only with rice and not with any other grain.

Taste Note: Taste GREAT, its not like kanchi, it tasted like Pongal. Must need a chutney to eat this.

We had this with leftover Beetroot Chutney one day and leftover Carrot Chutney the other day and it was AWESOME with both chutney.

Dry Cough Kanchi with Carrot Chutney

Salty Kanchi (Spicy Kanchi)

Coconut Milk

1 Cup Coconut, Chopped (1/3 Cup Coconut per serving)

2 Cups Water

Grind coconut with equal amount of water, blend until the coconut is smooth.

Add remaining water and filter in nut milk bag to make coconut milk.

Yields: 2 and 1/4 Cups Coconut Milk

Note: 

Spicy Coconut Milk

1 Cup Coconut, Chopped (1/3 Cup Coconut per serving)

2 Cups Water 

2 Green Chili 

Grind coconut with equal amount of water and green chili, blend until the coconut is smooth.

If you are making spicy coconut milk by adding green chili, remember not to add any black pepper powder to the kanchi.

Mint Flavored Coconut Milk

1 Cup Coconut, Chopped (1/3 Cup Coconut per serving)

2 Cups Water

15 Mint Leaves ( 5 Mint Leaves per serving) 

Grind coconut with equal amount of water and mint leaves, blend until the coconut is smooth.

Spicy Mint Flavored Coconut Milk, 

1 Cup Coconut, Chopped (1/3 Cup Coconut per serving)

2 Cups Water

15 Mint Leaves ( 5 Mint Leaves per serving) 

2 Green Chili 

Grind coconut with equal amount of water and green chili, mint leaves, blend until the coconut is smooth.

If you are making spicy mint flavored coconut milk by adding green chili, remember not to add any black pepper powder to the kanchi.

Cook the Grain

1/2 Cup Grain

2 and 1/2 Cups Water (1:5 ratio; Grain to Water ratio)

1 Big Garlic Clove, Grated

Wash grain several times in water and drain the water.

In Cooker

Add grain, water and garlic in cooker. Cook for 3 whistles, simmer and wait for 1 more whistle, switch off the stove and allow it to cool completely.

In Pan

Add grain, garlic, water in a pan, close the pan, cook for 5 minutes in high, open the pan and reduce the heat to medium and cook for 5 minutes, reduce the heat to low and cook for 5 more minutes.

Must Add-ons

1 Tsp Salt

1/2 Tsp Black Pepper Powder (If the coconut milk has green chili, don't add any black pepper) 

2 Cups Coconut Milk 

Mix salt, black pepper and coconut milk to the cooked grain.

Optional Add-ons

2 Tbsp Cilantro, Chopped

1/2 Tsp Ginger, Grated

1/4 Cup Carrot, Grated

Add whatever you have in hand to the kanchi.

You can add finely chopped Curry Leaves and finely chopped Onions. I don't get Organic Curry Leaves, so I don't add curry leaves. I am scared of getting bad breath, if I add raw big onion to the Kanchi, so I am not adding.

Kanchi with Plain Coconut Milk

Kanchi with Spicy Mint Coconut Milk

Kanchi with Mint Coconut Milk

Kanchi with Spicy Coconut Milk

Source: Dr. Nivetha, owner of Padmasoorya Naturopathy and Yoga Hospital

Yields: 4 and 1/2 Cups Kanchi

Serves: 2 to 3

Note: Good with Chutney or Boiled Sprouted Salad or Half Boiled Carrot Salad

Taste Note: Taste AWESOME.

Grains to prepare Salty (or Spicy) Kanchi

1. Kuthiraivali
2. Varagu
3. Samai
4. Thinai
5. Panivaragu
6. Kambu, Borken
7. Rice, any of the following Rice, Broken
1. Karuppu Kavuni
2. Mapillai Samba
3. Bamboo Rice
4. Brown Rice
5. Black Rice