NONBU KANJI

                   NONBU KANJI


                       

   Nonbukanji prepared during month of Ramzan.  Due to whole day fasting before sunrise till sunset after a long hour fasting we need to intake liquid food or semi solid food.  Thus, the time to intake of this semisolid food of nonbu kanji prepared by all muslims and also in mosques.  Usually in mosque they use to prepare large quantity of nonbu kanji and distribute to all the poor muslims  and also we distribute to our neighbourhood friends.



                    

    there was many methods of preparing nonbu kanji.  It can be veg or non veg the way we prepare it.  usually we add chicken pieces or mutton keema into nonbu kanji and also vegetables like carrot or beans can be added for vegetarian lovers.  Thus both the method will gives rich in tastes and nutritious.  Some will add fenugreek  and some will add chopped garlic and some will add coconut paste.  Anyway all the method is according to there tastes and traditional preparations prepared by their grandparents.  There was two method of preparing nonbu kanji. Let us tell about simple and easy method to prepare so that all classes of people would like to prepare it. Many of my friends ask me to write in my blog only  the vegetarian with quick preparation.

     Preparing nonbukanji in cooker is not recommendable in my view point as it may give lesser taste.  I used to prepare in a mud pot if don't have any you can use steel or indalium pan to prepare nonbu kanji.  

      INGREDIENTS FOR NONBU KANJI

     RICE GRITS                               ONE SMALL CUP
     MOONG DAL                             1/4 SMALL CUP
     ONION                                        ONE MEDIUM
     TOMATO                                     ONE SMALL
     GINGER GARLIC PASTE          ONE SPOON
     CINNAMON, CLOVE                 EACH TWO
     MINT LEAVES                            10 LEAVES
     CORIANDER LEAVES               LITTLE
     SALT                                             TO TASTE
     OIL                                                ONE TABLESPOON
     GREEN CHILLIES                      2 NOS
     TURMERIC POWDER               1/4 SPOON
     CHILLI POWDER                       1/4 SPOON 


   PREPARATION OF RICE GRITS:
       Take a cup of  raw rice and wash it for many times and soak it for few minutes. After 15 minutes drain the water dry the rice for 20 minuts in the room temperature.  Now put it in the mixie jar and grind it few secands. Now rice grits ready.

METHOD:

     Heat mud pot add oil cinnamon, clove, add onions fry it till brown now add ginger garlic paste and saute well now add tomato and fry it till it become soft.  now add turmeric powder, chilli powder, salt and add one full bowl water that is half litre water let it comes boil.  While boiling add soaked moong dal and soaked rice grits into the boiling pot.  now stir well for a minute. Make it a medium flame now if needed you can also add carrot and beans its optional. cook for 20 minutes as it becomes solid add 2 cups water into it  it should be liquid base. boil for 3 minutes and the tasty and nutrious nonbu kanji is ready.