ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

No Copy and Paste 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 Rightpunishable by Law

Wednesday, April 16, 2014

RICE, LENTILS AND COCONUT GRUEL / PORRIDGE ( Good Friday Rice Congee)

Good Friday is a day of fast and abstinence. In the olden days, people would have just one simple meal at mid day on Good friday. This Rice and Lentil Porridge / Gruel / Congee is normally prepared and eaten in most Christian Homes on Good Friday in India.

RICE, LENTILS AND COCONUT GRUEL / PORRIDGE
( Good Friday Rice Congee)

Serves 6  preparation time 1 hour
½  cup Raw Rice                   
½ cup Moong Dhal (Green gram dhal)
¼ cup Brown Sugar or Jaggery      
½ cup grated coconut or 1 cup coconut milk
2 tablespoons 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.  Heat 3 cups of water and the salt in a vessel, and when nicely boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft and pish-pashy.
Add the coconut, sugar/ jaggery and raisins and mix well. Simmer for 2 or 3 minutes, then off the heat. The Porridge / Congee should be of the consistency of thick soup.
erve plain or with Coconut chutney either hot or cold

(Omit the Brown sugar or jaggery if you want it plain not sweet)

This Congee is usually eaten on Good Friday

No comments: