Thursday, Dec 20 2007

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Jeeraka Kanji (Cumin Flavour Rice Soup)

By Ms Subaida Khalid

This recipe is a speciality for Ramazan

Ingredients

Rice - 250 gms
Coconut - 1/2
Cumin seed - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Small onion - chopped 1 tablespoon
Salt to taste.

Method:

1. Grind coconut, cumin seed, turmeric, and onion to a smooth paste.
2. Wash and cook the rice in sufficient water till well cooked.
3. Add the ground mixture, salt and sufficient water.
4. Boil again for few minutes and remove from fire.
5. Serve hot.

Making time: 1 hours
Makes: 6 serving
Shelf life: Best fresh

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