NOTES FROM A MALLU KITCHEN

Ramadan is here again.. And again I delve into my recipe books to create new and different foods to feed my family at Iftar .. But alas, it's never the exotic or different recipes that they enjoy more.. Rather , they are the age old classics.. Like samosas, pathiri , kanji.. As they say, old is gold !!
So I go back to that erachi kanji, which never meets my hubby's standards( given that his standard is laced with the taste of school memories and camaraderie ;-) I tweaked the original recipe which I had posted earlier on, this erachi kanji then , is the newer upgraded version ! Though hubby dearest still says.." it just needs something more.. " !!!!aaaargh!!


ERACHI KANJI
Mutton (boneless ) 100 gms
Ginger garlic paste a tsp
Finely minced onion 1
Minced green chilli 2-3
Tomato finely chopped 1
Oil 2-3 tbsp
Garam masala ( use freshly powdered for better taste)(3 cardamom 3 cloves1 tsp perumjeerakam/fennel1 tsp peppercorns 1 small piece cinnamon )2-3 tsp
Chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Coriander powder a pinch
Salt 1/2 tsp

Sauté these together in a pressure cooker till onions are soft, then add 1 -1/2 cups water. Close and pressure cook for three- four whistles, turn heat low and keep on simmer for ten minutes more. Turn heat off. When cooled, open cooker, and add
100 gms basmati or kaima rice( I prefer kaima/ jeerakasala rice myself.. Tastes better)if needed, add 1-2 cups water( so that the rice can cook, otherwise, u will end up itch a burnt mess!)
Pressure cook again for 4-5 whistles, then turn off heat. Cool, then open, and add
2-3 cups of coconut milk,
Finely chopped coriander and mint leaves1-2 tbsp
Salt to taste
Boil a minute, then serve hot with a dash of ghee on top.