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Ragi Flour Conjee

24 Feb

ragi_java
Ragi Jaava

Ingredients:

Ragi Flour 4 tbsps
Salt to taste
Yogurt 1/2 cup
Grated Carrot 1 tbsp
Grated Cucumber 1 tbsp
Black Pepper Powder a pinch
Finely Chopped Cilantro 1 tsp

Method of preparation:

Whisk ragi flour with half a cup of water without any lumps.
Bring to boil 2 – 3 cups of water and season it with salt.
Pour diluted ragi flour into hot water by stirring continuously.
Make sure there are no lumps in the mixture, cook for a minute and remove onto a bowl.

For raita, mix together yogurt, carrot, cucumber, pepper powder, cilantro and salt.
Serve hot ragi flour conjee with a small bowl of above raita.

Notes: Make sure to add more hot water into the ragi flour conjee mixture to obtain desired consistency.

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Barley Conjee

10 Feb

barley_java
Barley Ginjala Jaava

Ingredients:

De-husked Barley Seeds 1/2 cup
Ground Black Pepper a pinch
Salt to taste

Method of preparation:

Boil barley in 3 – 4 cups of salted water until its cooked and turns soft.
Strain and discard the cooked barley seeds.
Serve the barley java with a hint of ground black pepper.

Notes: Make sure to thoroughly cook the barley seeds.

Sweet Rice Conjee

23 Jan

jaava_bellam
Bellam Java

Ingredients:

Rice Rawa 1 cup
Water 5 cups
Jaggery (grated) 1/2 cup
Salt to taste

Method of preparation:

Bring water to boil in a sauce pot.
Add rice rawa and cook for 5 – 10 minutes or until the rice rawa becomes completely white and floats on top.
Once the rice rawa is soft and cooked, add a big pinch of salt and remove from heat.
Cool the cooked rawa mixture until its warm enough and stir in grated jaggery.
Serve this when having digestive problems.

Notes: Coarsely grind the sona masoori rice in a spice blender to get the rice rawa.

Ground Rice Conjee

25 Jul

java_majjiga
Majjiga Posina Nooka Jaava

Ingredients:

Rice Rawa 1 cup
Water 5 cups
Plain Yogurt 1 cup
Salt to taste

Method of preparation:

In a sauce pot, add rice rawa and water.
Boil the whole mixture for around 10 minutes or until the rice rawa floats on top.
Once the rice rawa is soft and cooked, add few pinches of salt and remove from heat.
Cool the cooked rawa mixture completely and stir in yogurt.
Serve with spicy mango pickle.

Notes: Coarsely grind the sona masoori rice in a spice blender to get the rice rawa.