Kanji / Pejje is a famous , all time favourite porridge of Kerala. It’s made from Brown rice , contains carbohydrates which gives instant energy . Kanji goes well with Chammanthi / Cherupayar/ pickle / pappadam ( chuttapappadam / roasted is better/ ) and a dash of Ghee. 1 serving bowl kanji with 1/4 teaspoon salt is also very tasty (or uppitta kanjivellam).
Kanji's good infants also. For infants, one can make Kanji with milk and sugar. Easy for digestion and no side effects. A variation of this is called Paal – Kanji ( Paal- Milk ) in which the base is water , but a cup of milk is added and brought to boil. With sugar added to taste, this Paal Kani is liked / good for kids as well as senior citizens. Kanji is Paejje in Konkani cuisine.
Serves: 3 - 4
1 cup / 200 ml Kerala brown rice (Indian standard measuring cup of 200 ml / 8 oz capacity) Please same measuring cup to measure rice and water
Water – 5 cups
Method
Wash and clean rice. Add 1 cup Kerala brown rice and 5 cups water in the pressure cooker and soak for half an hour (if we soak rice for half an hour, then it will cook very fast). Pressure Cook for 30 minutes (reduce the heat from high after 6 quick whistles and cook on a medium heat for 25 minutes) until done / soft. Do not open the pressure cooker lid immediately. Allow the cooker to cool naturally. Remove pressure cooker lid.
Stir well. Cover with another normal lid and cook on a medium heat for another 15 minutes.
Serve with Chammanthi (Tambeli) / Potato fry / Chawli humman / Cherupayar thoran / pickle / pappadam . Hot Kanji is very good for winter and rainy days.
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