Kambhu Koozh - Pearl Millet Porridge

Finally the weather is changing ... the temperature is rising but not as much as in India. Somehow I love the "Indian Summer" because of all the special goodies and dishes that glorify summer.

Mangoes, water melons, goose berries, tender coconuts, ice apples flood the market and the scent of each fruit pulls fills the air with such a refreshing feel.

Food and eating patterns have specific meaning in Indian society and summer is the best time that truly reflects this deep rooted practice. Certain dishes are cooked and consumed specifically during the summer to cool the body and provide the much needed energy.

Raagi [Finger millet] and Kambhu [pearl millet] are cooked more often and consumed early in the morning before venturing into the sun. Kambhu [Bajra in Hindi] is rich in protein and minerals. It does not contain gluten, so can be consumed without any fear of allergic reactions.

The traditional method of preparing this porridge is time consuming. The pearl millet is soaked overnight. The next day it is cooked with buttermilk with proportions of 1 part millet to 3 parts buttermilk.

It takes about a couple of hours to cook the millet and needs frequent stirring. Once done the entire content is kept aside for atleast 8 hours. This is to kick start the fermentation process of the dish which gives a slight tangy taste when consumed. The usual accompaniments are pearl onions and green chillies.

This is more of a quick method of preparing the porridge where I have used pearl millet powder to prepare the drink. There are two variations - sweet and sour. I love the sour version and my daughter likes the sweet version.

For more info about the grain visit here and here

Buttermilk Pearl Millet Porridge.
Kambhu powder: 3 tbsp.
Garlic pods: 2
Buttermilk: 2 cups.
Cumin powder: 1/2 tsp.
Ginger powder: 1/4 tsp.
Salt: to taste.
Fresh coriander leaves to garnish.

1.Mix the pearl millet powder with the buttermilk, chopped garlic pods and salt in a heavy bottomed vessel and place it on medium flame.
2.Cook in medium flame stirring often until thick. This will take 12-15 minutes.
3.Remove from flame and add the cumin and ginger powder.
4.Check salt and garnish with fresh coriander leaves.

Serve warm.

Sweet Pearl Millet Porridge.
Kambhu powder: 3-4 tbsp.
Cardamom powder: 1/4 tsp.
Panang kalkandu: 2 tbsp.
Thick coconut milk: 1/2 cup.
Water: 1 1/2 cups.
Sliced banana to garnish.

1.In a heavy bottomed pan mix the kambhu powder with water and cardamom powder.
2.Place the pan on medium flameand cook until thick stirring often.
3.Remove from flame and add the kalkandu. Stir until the sugar dissolves.
4.Once the porridge has cooled a bit add the coconut milk.

Garnish with sliced banana pieces and serve at room temperature.

Notes: 
For the sour version of the porridge - you can add sliced pearl onions and green chillies to the porridge while cooking.

You can serve it with fried mor millagai [chillies soaked in buttermilk and dried] or lemon pickle.

You can cook the porridge and leave it overnight to ferment a bit.

For the sweet version - you can add caster sugar or rock candy according to your taste.

Instead of coconut milk you can add regular cow's milk. Do not refrigerate as it tastes best at room temperature.

Enjoy.....


Scribbled by Reva

Filter Coffee Vs Instant Coffee

 A Very Happy New Year to all my blogger friends, visitors and readers. I  am sure that most of you must have celebrated the birth of new year with friends and family...:)) Me too and that is the reason why I didn't have the time to check what is happening in this virtual world, my apologies..:))

A very funny yet astonishing thing happened today at work. It was the busy morning ward session and the patients [around 15 of them] were lined up for the daily review. I was going back and forth to keep everything in order before the Consultant arrives on the ward. He did eventually come and as I was getting ready to summarise, he asked a very weird question

"Reva, What does Kolaveri mean..."?

Remember, he is pure British. So when this question came from him, I was flabbergasted for a moment and thought I had heard something wrongly. Looking at my expression, he asked me the question again. I just blurted out "It means murderous rage but not in a literal sense".

Then his second question was, "What does soup song mean"? I explained that the song is sung by a sad boy who is apparently rejected by his girl friend and that he is in "Love failure".

Then he asked me the weirdest question ... "What do you mean by love failure"?

Seriously I didn't know what to say as the explanation was too long since the approach and attitude towards relationships is very different in India and elsewhere. I did somewhat explained but I don't think he was convinced.

I wanted to know how he came across this song and I popped him the question. Apparently his teenage daughter was listening to this song. The main reason why this song caught his attention was the slang of english. Moreover this song was played in one of the clubs during the new year celebrations.

I explained that the slang is "Tanglish - a mix of Tamil and English" for which he just laughed.

I felt so proud that this humble song has reached such heights....

"Kolaveri Team"... Guys, U ROCK ... Big time..:)) Best wishes for more achievements..:))

Now coming to the post, this is not a recipe but I wanted to start the new year with my most favourite drink. I am a coffee addict and not a day goes by without this tasty brew. I love the traditional filter coffee. I have seen a few posts by my fellow bloggers and it was so nice to know that there are people like me.

 For me there is always a debate wether it is filter coffee or instant coffee and I always fall towards filter coffee.

If you from Tamil Nadu, then there is no need for me to give you an introduction to the "Traditional Filter Coffee", other wise known as "Degree Coffee". Kumbakonam in Southern Tamil Nadu is very famous for this brew which gives the Costas and Neros a run for their money.

Believe me, I have tasted coffees in all the famous cafe's here in the UK and none of them can match up to our traditional brew.

Having said that I am a coffee addict, I don't prefer Cappuccinos or lattes but simple uncomplicated coffee.

Given any day, I would prefer filter coffee but at work it is always instant coffee. Some households roast and grind coffee beans and add chicory to it. I haven't tried this method and it has always been store brought. From the day I remember it has always been "Green Label". I used to get up very early along with my mom just to smell the aroma of the freshly brewed decoction.

I still use the same brand event today. This has a blend of coffee and chicory in proportion of 53%:47%.

The filter used to brew the coffee is a traditional one which has 4 parts as shown in the pic.

The porous filter container is fitted on top of the collector and the powder is put in the porous filter. Plunger is placed covering the powder and boiling water is poured until the container is full. Close with the lid and let it sit for 10 -12 minute.

The decoction is ready.

All you need to do now is, add hot milk and little bit of sugar according to your taste. Mix well and enjoy the strong freshly brewed coffee. My proportion for filter coffee is half decoction and half milk with 1 tsp of sugar as I like the bitterness at the end of each sip.

Now coming to instant coffee. It is no less than a life saver when I literally have to run around for more than 8 hours in the hospital. Probably the instant coffee powders  a decade ago was not so well made but now a days they compete with the filter coffee ones.

My personal choice is Nescafe'. Milky coffees are not my choice and the proportion is 3/4 cup of hot water to which 2 tsp of coffee powder and 2 tsp of sugar is added. Give it a good stir and  add hot milk.

Every sip is yummy..:))

The inspiration for the  filter coffee pictures is from the pic in the packet of "Green Label" packet itself.... hope you guys like it..


My lovely friends, have a wonderful new year and may all your wishes come true - So be careful of what you wish..:))

Enjoy...

Scribbled by Reva

Buttermilk with mint and ginger

Buttermilk with mint and ginger:
            This is a refreshing drink and a perfect way to finish off the meal. It is light and smooth, the mint & ginger leaves you with a clean palette and tummy.
Serves: 4-5 people.
Prep time : 10 mins.

For the buttermilk:
Thick yogurt: 1 cup.
Water: 2 cups.
Ginger: 1/2 inch piece.
Mint leaves: few sprigs.
Salt: to taste.

1.Blend the yogurt, salt and water until smooth.
2.Crush ginger to a paste. Add to the buttermilk and chill.
3.Serve in small madkas garnished with a sprig of mint.

              Please do not take out the mint when you drink the buttermilk. Chew the mint and swallow along with the drink. You can add green chilli with coriander leaves and a pinch of asafoetida or tempered mustard seeds, red chillies with curry leaves for variations.

Enjoy...


Scribbled by Reva.