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	<title>Kitchen Tantra &#187; Porridge</title>
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	<link>https://kitchentantras.com</link>
	<description>tease your palate</description>
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		<title>Kambu Koozh / Pearl Millet Porridge &#8211; Revisiting The Past!</title>
		<link>https://kitchentantras.com/kambu-koozh-pearl-millet-porridge-revisiting-the-past/</link>
		<comments>https://kitchentantras.com/kambu-koozh-pearl-millet-porridge-revisiting-the-past/#comments</comments>
		<pubDate>Wed, 30 Mar 2011 16:57:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Bajra Flour]]></category>
		<category><![CDATA[Old Fashioned Recipes]]></category>
		<category><![CDATA[Porridge]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Whole Grains]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/kambu-koozh-pearl-millet-porridge-revisiting-the-past/</guid>
		<description><![CDATA[Bajri Congee: Ingredients: Bajra/pearl millet flour / Kambu Maavu 1 cup Raw rice 1 fistful &#8211; cooked Salt as per taste Butter milk 2 cups Pearl onion and Green chilies to taste. Method: Add enough luke warm water to the flour and make a thick paste. Allow this to ferment, maybe 5-7 hours will do. [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/kambu-koozh-pearl-millet-porridge-revisiting-the-past/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Red Rice &#8211; Almonds Porridge / Sivappu Arisi &#8211; Badham Kanji</title>
		<link>https://kitchentantras.com/red-rice-almonds-porridge-sivappu-arisi-badham-kanji/</link>
		<comments>https://kitchentantras.com/red-rice-almonds-porridge-sivappu-arisi-badham-kanji/#comments</comments>
		<pubDate>Thu, 20 Jan 2011 11:59:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Almonds]]></category>
		<category><![CDATA[Porridge]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Whole Grains]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/red-rice-almonds-porridge-sivappu-arisi-badham-kanji/</guid>
		<description><![CDATA[Badhaam Kanji: When my Dad visited here, he had a different outlook at American way of life&#8217; especially, how we act towards food! Well, Mississippi has highest rate of obesity, he was going on like this&#8230;Oh boy, the people who are considered over weight and fat in India will be very fit and normal here:( [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/red-rice-almonds-porridge-sivappu-arisi-badham-kanji/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Ramzaan Nombu Kanji &#8211; Vegetarian Version</title>
		<link>https://kitchentantras.com/ramzaan-nombu-kanji-vegetarian-version/</link>
		<comments>https://kitchentantras.com/ramzaan-nombu-kanji-vegetarian-version/#comments</comments>
		<pubDate>Sun, 21 Nov 2010 19:25:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Lentils]]></category>
		<category><![CDATA[Porridge]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/ramzaan-nombu-kanji-vegetarian-version/</guid>
		<description><![CDATA[Ramadan Kanji: Though personally I never appreciate the meatless version of Nombu Kanji, this was prepared for my relatives&#8230;who overwhelmingly asked me for a vegetarian version. I am glad that they liked it. So, here you go&#8230; Ingredients: Basmati rice 1/2 cupMung dal 1/4 cupFenugreek seeds 2 spoonsGreen chilies 6 slicedOnion 1 slicedGinger-garlic paste 1 [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/ramzaan-nombu-kanji-vegetarian-version/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Semolina Pudding / Sooji Kheer / Rawa Payasam</title>
		<link>https://kitchentantras.com/semolina-pudding-sooji-kheer-rawa-payasam/</link>
		<comments>https://kitchentantras.com/semolina-pudding-sooji-kheer-rawa-payasam/#comments</comments>
		<pubDate>Tue, 03 Aug 2010 10:39:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Milk Sweets]]></category>
		<category><![CDATA[Porridge]]></category>
		<category><![CDATA[Pudding]]></category>
		<category><![CDATA[Ramadhaan Special]]></category>
		<category><![CDATA[Semolina]]></category>
		<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/semolina-pudding-sooji-kheer-rawa-payasam/</guid>
		<description><![CDATA[Semolina Kheer: Ramzan Payasam. Ramzan Kanji. Sweet Porridge-Ramzan special. Thari Kanji. Sometimes, its very easy for me to be a terrible cook&#8230;no, its not a joke. I make blunders, okay some huge blunders, simply irrevocable mistakes while fixing even good old simple recipes. The each time, I tried to whip this sooji kheer, I was [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/semolina-pudding-sooji-kheer-rawa-payasam/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Puzhungal Arisi Oma Kanji &#8211; Poor Man&#8217;s Meal</title>
		<link>https://kitchentantras.com/puzhungal-arisi-oma-kanji-poor-mans-meal/</link>
		<comments>https://kitchentantras.com/puzhungal-arisi-oma-kanji-poor-mans-meal/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 15:24:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Porridge]]></category>
		<category><![CDATA[Rice Dishes]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/puzhungal-arisi-oma-kanji-poor-mans-meal/</guid>
		<description><![CDATA[Broken Par-boiled Rice Kanji: Conjee – is a staple comfort food in India, which has a long history. In a tropical climate like south India, semi-solid liquid food is the most preferred form of diet among rural folks. There are various versions of congee prepared both cold and warm, using wide range of grains. The [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/puzhungal-arisi-oma-kanji-poor-mans-meal/feed/</wfw:commentRss>
		<slash:comments>40</slash:comments>
		</item>
		<item>
		<title>Milk Conjee &#8211; Childhood Calls!!!</title>
		<link>https://kitchentantras.com/milk-conjee-childhood-calls/</link>
		<comments>https://kitchentantras.com/milk-conjee-childhood-calls/#comments</comments>
		<pubDate>Fri, 01 Jan 2010 12:48:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Childhood Food]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[Milk Sweets]]></category>
		<category><![CDATA[Porridge]]></category>
		<category><![CDATA[Pudding]]></category>
		<category><![CDATA[Tiffin]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/milk-conjee-childhood-calls/</guid>
		<description><![CDATA[Milk Porridge: Paal Kanji, Noi-Arisi Kanjee. Rice Gruel. Rice Porridge. Rice Pottage. A great baby food Milk and lentils based congee is the first semi-solid food given to babies after milk (India). However, adding mashed vegetables and fruits are highly recommended by nutrition scientists. Aganaanuru(Anthologies of Family Life, II Century.B.C)An ancient Tamil poem talks about [&#8230;]]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Neeraagaram</title>
		<link>https://kitchentantras.com/neeraagaram/</link>
		<comments>https://kitchentantras.com/neeraagaram/#comments</comments>
		<pubDate>Sat, 07 Feb 2009 13:40:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Country Style]]></category>
		<category><![CDATA[Old Fashioned Recipes]]></category>
		<category><![CDATA[Porridge]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Tamil Nadu Special]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/neeraagaram/</guid>
		<description><![CDATA[Neer + Aagaram = Water based Food. This is the simple man&#8217;s food, now forgotten by this convenient driven world. In a Tropical country like India and especially South India&#8230;to beat the heat, people often practice all sorts of things. And food habits becomes a culture after considerable period! The availability of sources and weather [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/neeraagaram/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Kaima Kanjji</title>
		<link>https://kitchentantras.com/kaima-kanjji/</link>
		<comments>https://kitchentantras.com/kaima-kanjji/#comments</comments>
		<pubDate>Mon, 06 Oct 2008 12:35:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Lentils]]></category>
		<category><![CDATA[Minced Meat]]></category>
		<category><![CDATA[Porridge]]></category>
		<category><![CDATA[Ramadhaan Special]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/kaima-kanjji/</guid>
		<description><![CDATA[Kaima Spicy Kanji:(Version 2) Ramadhaan Soup. Meat-Basmati Soup recipe. Kaima/Kyma/Keema Kanji. Kaima/Kyma/Keema Soup. When it comes to Solo Cooking! I am King(okay queen)! I don&#8217;t know I like the fact of solo cooking&#8230;unlike my friends! I could toss anything in minutes. I also do some elaborte cooking during weakends! But sometimes&#8230;..if I am bored to [&#8230;]]]></description>
		<wfw:commentRss>https://kitchentantras.com/kaima-kanjji/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mor Koozh / Ragi Porridge</title>
		<link>https://kitchentantras.com/mor-koozh-ragi-porridge/</link>
		<comments>https://kitchentantras.com/mor-koozh-ragi-porridge/#comments</comments>
		<pubDate>Tue, 09 Sep 2008 12:07:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Buttermilk]]></category>
		<category><![CDATA[Country Style]]></category>
		<category><![CDATA[Old Fashioned Recipes]]></category>
		<category><![CDATA[Porridge]]></category>
		<category><![CDATA[Slow Cooking]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yogurts]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/mor-koozh-ragi-porridge/</guid>
		<description><![CDATA[Mor Koozh: Raagi-Buttermilk Soup. Kezhvaragu Koozh. Finger-Millet Cold Soup. I just don&#8217;t know&#8230;.how to explain this recipe. See&#8230;you could consider this as &#8216;Cold Soup&#8217;&#8230;.If you want! This is simple man&#8217;s food, back there. I don&#8217;t thing&#8230;.its till in practice tho&#8217;. Maybe in some parts! Yeah&#8230;..this soup/kanji is prepared a day early in the evening. It [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ramzaan Nombu Kanji</title>
		<link>https://kitchentantras.com/ramzaan-nombu-kanji/</link>
		<comments>https://kitchentantras.com/ramzaan-nombu-kanji/#comments</comments>
		<pubDate>Tue, 09 Sep 2008 12:03:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Festival Food]]></category>
		<category><![CDATA[Goat Meat]]></category>
		<category><![CDATA[Lentils]]></category>
		<category><![CDATA[Minced Meat]]></category>
		<category><![CDATA[Party Cooking]]></category>
		<category><![CDATA[Porridge]]></category>
		<category><![CDATA[Ramadhaan Special]]></category>
		<category><![CDATA[Soup]]></category>

		<guid isPermaLink="false">http://kitchentantras.com/ramzaan-nombu-kanji/</guid>
		<description><![CDATA[Ramzaan Kanji: Ramadhaan Soup. Meat-Basmati Soup recipe. Kaima/Kyma/Keema Kanji. Kaima/Kyma/Keema Soup. Ingredients: Basmati rice 200 gmsSplit green gram 200 gms (moong dal without skin/pasi paruppu in Tamil/Split lentils)Fenugreek seeds 3 spoonsMinced meat/Mutton keema 200 gms(its good to use goat&#8217;s minced meat here or lamb if you dont find it)Mint 3 twigsCoriander leaves 1 handfulOnion 1 [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
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