Methi Porridge - Venthaya Kanji

A Kanji or Porridge that can be taken by all age groups, This can be given with milk and little sugar when some one is ill. 

Ingredients:

Methi seeds - 2 tbsp

Boiled rice - 4 tbsp

To add:

Salt  to taste

Butter milk - 1 cup

or 

Sugar - 1 tbsp

Milk - 1 cup

Method:

Soak methi seeds for about 6 hours or over night. Soak boiled rice for 30 mins.  Grind methi seeds to a paste. Grind the boiled rice coarsely. In a pressure cooker place a vessel and add the ground ingredients with 1 cup of water and a pinch of salt. Pressure cook it for 3 whistles. Let pressure settle, remove from flame and add either salt and buttermilk (Add little hing too) or sugar and milk. 

Venthaya Rasam/Methi seeds Rasam

Venthayam, Methi seeds are good for health especially for those who are diabetic. It is better to use methi seeds in daily cooking. A spoon or two of the methi seeds be added to thuvar dal daily. It enhances the taste of the rasam or sambar. But if the thuvar dal is to be used for kalathu paruppu or to be given to kids then keep that thuvar dal separately in another cup.

Ingredients:
Thuvar Dal - 2 tbsp
Methi seeds - 1/2 tsp
Tomato - 2 nos medium sized
Tamarind Paste - 2 tbsp
Rasam powder - 1 tbsp
Red Chilly - 2 to 3 nos
Ghee - 2tsp
Asafodeita - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a few
Coriander leaves - a few
Salt to taste

Method:
    Cut the tomatoes into small pieces or better puree it. Add tamarind paste to 1 1/2 cups of water and mix well.

     In a pan heat 1 tbsp of ghee, add red chillies, asafodeita, methi seeds fry them for a min or less, let it cool and grind it to a fine powder.

       In a hard bottom vessel add the sliced tomatoes or tomato puree. Add the tamarind water, salt, curry leaves and ground powder and bring it to a boil. Remove from flame and add finely chopped coriander leaves. Heat the seasoning laddle add the remaining ghee add mustard seeds and let it splutter add it to the rasam.

Methi Porridge|Vendaya Kanji

Ingredients:
Methi seeds - 2 tbsp
Boiled rice - 4 tbsp
Salt  to taste
Butter milk - 1 cup

Method:
Soak methi seeds and boiled rice for about 6 hours or over night. Grind both together to a fine paste. Pressure cook it in 1 cup of water or cook over flame stirring constantly so that it doesnot settle in bottom. Remove from flame and let it cool; add salt and butter milk.