Sify Ads - 728x90

ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Sunday, March 29, 2015

GOOD FRIDAY RICE AND COCONUT CONGEE / GRUEL (Rice Congee/ Porridge)












When we were children growing up in KGF, this Rice, Lentil and Coconut  Gruel or Congee was part of our lunch menu on Good Friday as it was a day of fast and abstinence. I'm sharing this recipe for all those who would like to continue with the tradition of having this simple dish on Good Friday.
GOOD FRIDAY RICE AND COCONUT GRUEL (Rice Congee)
Serves 6  preparation time 1 hour

1 cup Raw Rice
3  tablespoons Moong Dhal / Yellow Lentils 
¼ cup Sugar or Jaggery
½ cup grated coconut or 1 cup coconut milk
2 tablespoons broken cashew nuts and raisins
A pinch of salt

Wash the rice and soak it for half an hour in a little water. Dry roast the Moong Dhal lightly in a pan and take down.  Boil 3 cups of water and the salt in a suitable pan and when boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft. Add the coconut, sugar/ jaggery and raisins and simmer for 4 to 5 minutes. The Congee should be of the consistency of thick soup. Serve plain or with Cocoanut chutney.  (omit the sugar or jaggery if desired)

This Congee is usually eaten on Good Friday

1 comment:

  1. Love this recipe, My Nana used to make, craving for some.

    ReplyDelete