Kanji Soup

 

After being sick for a week and half, and absent from the kitchen, this was easy to make and comforting to eat. Here is my version.

 

What you’ll need:

  • Basmati Rice – 2 cups
  • Water – 12 cups
  • Turmeric Powder – 2 tsp
  • Salt – 6 to 7 tsp or to taste
  • Garlic Pods chopped into slices – 4
  • Ginger chopped fine  – 1 to 2 inches
  • Methi/Fenugreek Seeds – 2 tsp
  • Cumin Powder – 3 to 4 tsp
  • Coconut Milk (or fresh coconut shredded and ground a bit to get milk out) – 4 tbsp
  • Carrots chopped into thin slices – 2

For garnishing

  • Frozen Peas – 1 cup
  • Cilantro chopped – a few sprigs
  • Fresh Red or Green Chilies – optional/to taste
  • Ginger chopped fine
  • Ghee – Optional

 

Method:

1. Bring all ingredients except cumin powder, coconut milk and carrots, to a boil and cook on low covered. Mix in between with a whisk. Add upto 4 more cups water if needed.

2. To almost cooked rice, add cumin powder, coconut milk and carrots.  Cook some more mixing with whisk.

3. Serve in a bowl, top with some frozen peas (it will thaw from the heat of soup), chopped cilantro, chilies and extra ginger. Add ghee (optional). Enjoy!

Note: I omitted chilies and ginger for kids, and added ghee.

 

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