Oats always conjures up feelings of comfort and love for me. I used to be the "dubbawali"* for carrying the sweet oats kanji for my grandfather's special breakfast. My grandmother made it with lots of fresh milk and sugar. As my grandfather was long gone from the house to oversee the many activities on his farm, I was usually entrusted with taking the kanji to him. The job was not without its merits - grandfather always insisted on sharing some of the delicious kanji with me ;). Mm, What a treat!!
Our other grandfather had oats kanji with milk and a banana every day too - he had it in the evening for his supper! He had given up regular food for his evening meal as a part of "vanaprastha", the third stage of life according to the ancient Indian philosophy called Sanatana Dharma meaning Eternal Righteousness. It was part of his disciplined way of life to rise every morning before dawn to do his exercises and meditations; he lived to be almost a hundred without any ailments whatsoever! He was impeccable in all aspects of hygiene and personal discipline including his laundry - he washed and ironed his own clothes meticulously even in his eighties. The only luxury he allowed himself was two Marie biscuits with his supper on occasion. And since he treated all the children present with a biscuit or two, he never lacked for company at supper time!
* A "dubbawali (f) or dubbawala (m)", literally translated as 'box person', is someone who carries lunch boxes to students and office workers. Our particular dubbawala balanced many dubbas (stacked lunch containers similar to a Japanese bento box) in a large basket on his bicycle. It is amazing to me now that the food came perfectly on time, still piping hot with nary a mix up!!
Do use regular (as opposed to instant) grains for the kanji; it really does not take much more time than the instant. The taste alone is worth the time and effort. Steel cut oats will require a little more time than rolled oats; you can also use a multigrain cereal which contains many cracked/rolled grains such as rye, wheat, and barley in addition to oats.
Once you have the basic kanji, you can choose either sweet or savory - add milk (any kind) and sugar or salt and buttermilk or yogurt. Both are delicious. Shobhaa's favorite way is to make it the savory by adding a few drops of the fiery red sauce from Kaduku Mangai Pickles (also known as Vadumangai - tiny mangoes flavored with mustard seeds and chilies) and serve some roasted papadams to add a bit of crunch - yummy!
Each Serving of Basic Kanji prepared with oats contains: 75 Calories; 2.5 g Protein; 1.5 g Fat; 13 g Carbohydrates; 2 g Fiber.
Basic Multigrain KanjiIngredients:
1/2 cup Oats,
2 cups Water
1 cup Buttermilk + Salt to taste
1 cup Milk, any type + Sugar to taste
Savory: Indian Pickles, Chutneys, Papadams
Sweet: ground cardamom, cinnamon, honey, pure maple syrup, diced bananas, berries, nuts
Make the basic kanji: Bring the water to a boil in a 2 quart/liter pan. Add the oats with a pinch of salt and cook stirring until oats are soft. Cover and let sit until cooled slightly. The basic kanji can be prepared ahead up to this point and reheated as necessary.
At this point you can choose one of the options or if you prefer, mix one half with milk and the other with the buttermilk.
- For the Buttermilk option, simply mix salt and buttermilk into the kanji and serve with toppings of your choice. Add more buttermilk as needed. Serve warm or cool.
- For the sweet kanji, add milk and sugar and warm to your liking. More milk can be added if you prefer a thinner kanji. Serve hot or warm with your favorite toppings.