Quinoa_Conjee

#QuinoaConjee #QuinoaKanji #QuinoaSoup :

#Quinoa is a pseudocereal as the edible seeds are obtained from a flowering plant and not from grass. The scientific name is Chenopodium quinoa. It is a flowering plant belongs to Amaranth family.

Quinoa is gluten free and high in Protein.
The edible seeds are rich in protein, dietary fiber, B Vitamins and dietary minerals in amount greater than other cereals.

A cup of Quinoa gives twice the amount of Protein and 5 g more fiber than the same amount of Rice.

100 gms of uncooked Quinoa contains 14.1 gms of protein [ 20% of daily value DV ], folate 184 ug [ 46 % of DV and higher amount of dietary minerals like Magnesium 197 mg [ 55% ], Manganese 2 mg [ 95 % ], Zinc 3.1 mg [ 33 % ], and Phosphorus 457 mg [ 65 % ].

100 gms of cooked Quinoa is rich source of Manganese and Phosphorus [ 30 % and 22 % respectively ], moderate source of dietary fiber [10 - 19 %],
folate, Iron and Zinc [ 11% of DV each ].

To know more on Quinoa

Cooking Time             : 20 - 25 minutes
Quantity prepared       : 2 Cups Approx.

Ingredients :
1/4 Cup	Quinoa
1 Tbsp	Small onion chopped
2 pods	Garlic chopped
1 Tbsp	Carrot chopped
2 Tbsp	Banana stem chopped
1 Tbsp	Tender Yellow pumpkin chopped
1/ Tsp	Coriander leaves chopped
1/2 Tsp	crushed Black pepper
1/2 Tsp	Salt [ adjust ]

Method :
Take 2 cups of water in a wide mouthed big vessel.
Heat on a stove over high flame.
Now wash quinoa twice and drain water completely.
Put into the hot water in the vessel on the stove.

When it starts boiling reduce the flame and allow to simmer.
It takes around 15 to 20 minutes to cook quinoa soft and fluffy.
Stir once in a while at regular intervals

When quinoa becomes soft and fluffy, add chopped onion, garlic and carrot.
Stir well and allow to simmer for 2 minutes.
Then add chopped tender yellow pumpkin and banana stem.
Add salt also and mix well.
Let it simmer for two more minutes.
Turn off the stove and transfer prepared Conjee into a serving bowl.
Top it with crushed pepper and coriander leaves.

Serve hot with any pickle

or pudina chutney.

Other recipes you may like to try

Kuthiraivaali Venthaya Kanji

Amaranth - Buckwheat Payasam

Papaya Soup

Kezhvaragu koozh [ Finger millet gruel ]

Kambu koozh [ pearl millet gruel ]

For mouthwatering Pickles

Preserves

For spicy accompaniments

Chutney Recipes

Ideas for dishes from Edible seeds

Edible seeds Recipes

Kanji-Porridge-Gruel-Varieties

#Gruel [ #Kanji or #Conjee ] #Porridge Varieties : #Gruel is called #kanji [ or #Conjee or #congee ] or #koozh in Tamil. Gruel is slightly thinner in consistency than #Porridge. #Gruel is generally prepared from rice, millet, oats, and broken wheat.
Here links to different recipes of gruel are given below.
Click on the picture to go to the recipe

Kaezhvaragu koozh	Kambu Koozh	Makkachola Kanji
Godhumai Kanji	Varagarisi Venthaya Kanji	Kudhiraivaali Venthaya Kanji
Samai Kanji	Chola Kanji	Quinoa conjee [ Quinoa kanji ]

Pulikoozh [ Tamarind spicy cake ]

Mor koozh [ Buttermilk spicy cake ]

Lemon koozh [ Elumichai koozh ]

For tasty accompaniments

Chutney Varieties


Urugai Varieties

Varagarisi Venthayam Kanji

#VaragarisiVenthayaKanji #KodoMilletFenugreekPorridge : #Varagu or #varagarisi is known as #KodoMillet in English.

#Millet are small seeded grasses and are rich sources of vitamins and minerals.
To know more
Millet


To know about
Kodo Millet

It is advisable to soak varagarisi [ kodo millet ] for a minimum of two hours before cooking. So that our body is able to absorb its nutrients well.

The quantity is enough for 3 persons.

Preparation time     : 10 mins

Cookin Time          : 20 mins

Ingredients :
3/4 cup                                  Varagarisi (kodo millet )
1/4 cup                                  Green Gram Dal
1/2 Tsp                                  Venthayam [ Fenugreek ]

1 or 2                                    Green Chilly, split lengthwise
A small piece                         Ginger, chop nicely
4 cloves                                 Garlic, chop nicely
Small quantity                         Coriander leaves
Small quanity                          Pudhina
Small quantity                         Curry leaves
3/4 Tsp                                  Salt
1/2 cup                                  Milk or Coconut Milk

Method :
Dry roast varagarisi [ kodo millet ] until it turns bright white color.

Transfer into a vessel.
Now dry roast green gram dal and fenu greek until it turns to golden color.
Transfer into the same vessel.
Wash well and take in a cooker.

Add 4 cups of water and add given ingredients except milk.
Close lid with weight ON.

Pressure cook for 3 whistles and 7 minutes on SIM.
Open after the steam has completely subsided.

Mix well with a ladle. Tasty kanji is ready.

Serve hot in a bowl by adding milk.

Enjoy with pickle or any thuvaiyal [ chutney ].




You might also like to try :

Varagarisi Pongal [ Kodo millet Pongal ]

Varagarisi [ kodomillet ] Kothamalli Pongal

Varagarisi Sundal [ Kodo millet Sundal ]

Kezhvaragu koozh [ Finger millet gruel ]

Kambu koozh [ pearl millet gruel ]

For mouthwatering Pickles

Preserves

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes

Kambu Koozh - Pearl Millet Porridge

#KambuKoozh  #PearlMilletPorridge : #Kambu - #Pearlmillet grows well in drought hit areas, low fertile soils and also at high temperature.
Kambu is called Bajra in Hindi.
Scientific name : Pennisetum glaucum
To know more on
Millets

Kambu is used in preparations of kambu rice, kambu pongal and also in making koozh.
Here let me present how to prepare kambu koozh.

Ingredients :
Kambu broken                     : 2 tblsp heaped
Water                                  : 2 cups
Curd                                  : 4 tblsp ( adjust )
Salt                                    : 1/2 tsp ( adjust )

For tempering :
Mustard seeds                    : 1/4 tsp
Asafoetida                          : a small piece
Curry leaves                       : 8 to 10

Method :
Take water in a vessel and heat on a stove over medium flame.
When air bubbles form at the bottom of the vessel add washed broken kambu and stir with a ladle.

Keep the flame at SIM.
Keep stirring continuously, otherwise kambu particles might get stuck to the bottom..

Allow the kambu to cook well.
Slowly it turns thicker and at one stage reaches kanji - porridge consistency.
It may take approximately 10 to 12 minutes to cook well.

Switch off the stove.
Now temper mustard seeds, asafoetida and curry leaves and pour over the koozh.

Add salt and allow it to cool.

Serve in a bowl after adding curd.

Enjoy with any pickle or chutny or pappad.






Other recipes you may like to try

Kambu Cauliflower Pancake

Kambu Dosai [ Pearl millet Dosai ]

Kambu Inippu Kuzhi Paniyaram

Kezhvaragu koozh [ Finger millet gruel ]

Kuthiraivaali Sundal [ Barnyard millet Sundal ]

For mouthwatering Pickles

Preserves

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes