Распечатать
E-mail
 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1656g | |
| Calories 141 | |
| Calories from Fat 32 | 23% |
| Total Fat 3.58g | 4% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 70mg | 3% |
| Potassium 138mg | 4% |
| Total Carbs 20.17g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.68g | 0% |
| Protein 7.74g | 12% |
%20and%20let%20them%20dry%20for%2010%20to%2015%20mins%20(do%20not%20over%20dry).%20Grind%20them%20to%20a%20coarse%20powder%20using%20mixer%20grinder,%20set%20aside.%3C/p%3E%3Cp%3ETransfer%20ground%20kambu%20/%20pearl%20millet%20to%20a%20mixing%20bowl,%20add%20curd%20and%20mix%20well%20together%20like%20a%20paste.%20Set%20it%20aside.%3C/p%3E%3Cp%3EMeanwhile%20boil%205%20cups%20of%20water%20(or%20add%20as%20needed)%20in%20a%20wide%20vessel.%20Once%20water%20is%20vigorously%20hot,%20take%201/2%20cup%20of%20hot%20water%20from%20vessel%20to%20a%20bowl%20and%20reserve%20it%20for%20later%20use.%20Add%20washed%20raw%20rice%20along%20with%20little%20salt%20to%20the%20boiling%20water,%20cook%20until%20rice%20is%20well%20cooked.%3C/p%3E%3Cp%3ENow%20add%20kambu%20paste/%20pearl%20millet%20paste%20and%20mix%20well%20so%20that%20no%20lumps%20are%20found.%20Cook%20the%20mixture%20in%20the%20medium%20flame%20for%20about%20%2020%20mins%20or%20until%20it%20is%20well%20cooked.%20Make%20sure%20that%20you%20stir%20continuously%20to%20avoid%20burning.%20If%20you%20think%20you%20need%20little%20more%20water%20for%20kambu%20to%20cook,%20then%20use%20required%20water%20that%20we%20reserved%20for%20later%20use.%3C/p%3E%3Cp%3EIn%2020%20mins%20it%20will%20become%20thick%20batter%20consistency.%20In%20order%20to%20check%20whether%20it%20is%20done%20or%20not,%20dip%20your%20finger%20in%20a%20cold%20water%20and%20touch%20the%20batter,%20it%20should%20not%20stick%20in%20your%20fingers.%20Switch%20off%20the%20flame%20and%20allow%20them%20to%20cool%20completely.%3C/p%3E%3Cp%3EFor%20making%20koozh,%20take%20enough%20kambu%20dough%20and%20add%201%20or%202%20tbsp%20of%20curd,%20required%20water%20(approximately%201%20or%202%20cups)%20and%20salt%20if%20needed.%20Mix%20well%20without%20any%20lumps%20and%20serve%20with%20either%20pearl%20onion%20or%20sambar%20onion,%20mor%20milagai,%20pickle%20and%20even%20with%20jaggery.%20%20%20Notes:%3C/p%3E%3Cp%3EDo%20not%20grind%20kambu%20into%20very%20fine%20powder,%20it%20should%20be%20slightly%20coarse%20powder.%3C/p%3E%3Cp%3ECook%20koozh%20/%20porridge%20over%20medium%20or%20low%20flame%20and%20also%20stir%20continuously%20to%20avoid%20burning.%3C/p%3E%3Cp%3EReserve%20some%20hot%20water%20before%20adding%20raw%20rice,%20which%20helps%20you%20when%20you%20need%20extra%20water%20for%20cooking%20kambu.%3C/p%3E%3Cp%3EYou%20can%20keep%20kambu%20dough%20in%20the%20refrigerator%20for%202-3%20days%20and%20use%20it%20when%20needed.%3C/p%3E){kind=link}