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

Chola Kanji - Sorghum Porridge

#CholaKanji  #SorghumPorridge : #Sorghum is a #millet and grouped under major millet varieties. It is widely grown millet in India next to Pearl millet where the rainfall is very very less.
Here let me present a very simple but a healthy and tasty porridge using broken sorghum.
Prepared Kanji         : 1 cup approx.
Preparation time       : nil
Cooking time            : 12 - 15 min

Ingredients :
1/4 cup	Sorghum broken [ sorghum rawa ]
1/2 cup	Milk
1/2 cup	Curd beaten
1/2 Tsp	Salt
1/8 Tsp	Omam
1/8 Tsp	Asafoetida
1/4 Tsp	Mustard seeds
1/4 Tsp	Curry leaves
1/2 Tsp	Oil

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 sorghum and stir with a ladle.
Keep the flame at SIM.
Keep stirring continuously, otherwise sorghum rawa might get stuck to the bottom.
Allow the sorghum 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.
Add salt and mix well.
Turn off the stove.

Add milk and top it with Omam seeds.
Enjoy omam flavoured sorghum kanji with milk !!

This kanji can also be relished after adding beaten curd.
Allow the prepared kanji to come to room tempeature.
Then add beaten curd and mix well.
Adjust salt and add tempered mustard seeds, asafoetida & curry eaves.
Chopped small onions can also be added to the kanji.
Enjoy with any pickle or thuvaiyal [ chutney ].




Other interesting recipes you might like to try

Broken corn porridge

Broken wheat porridge

Chola Appam

Chola Idli

For mouthwatering Pickles

Preserves

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes

Samai Kanji

#SamaiKanji  #LittleMilletPorridge : #Samai or #SamaiArisi is called #LittleMillet in English.

#LittleMillet (Panicum sumatrense, Syn.: Panicum miliare ) is a species of #millet in the family Poaceae 

Source : http://en.wikipedia.org/wiki/Panicum_sumatrense

I bought a kg of samai rice in an Agricultural exhibition held at agricultural University of Chhattisgarh, Raipur. Millets are widely grown in Bastar district of Chhattisgarh. A stall of Bastar Agricultural Department were selling all types of millet. Previously Little millet I bought in Chennai seems to be polished and white in color. But this one is slightly dull in color. The grains are looking same as #varagarisi but smaller in size.

The Nutritional composition per 100 gm
printed on the cover :
Protein                                  7.7 %
Fat                                        4.7 %
Fibre                                     7.6 %
Calcium mg/100 gm             17 %
Iron [ mg/100gm protein ]     9.3 %


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

The prepared kanji [ conjee ] is enough for three persons.
Preparation time     : 10 - 15 mins
Cooking Time         : 15 - 20 mins

Ingredients :
3/4 cup                                 Samai Arisi [ Little Millet ]
1/4 cup                                  Green Gram Dal
1/2 Tsp                                  Venthayam [ Fenugreek ]
1 Tsp                                     Cumin
10                                          Black pepper
1 or 2                                    Green Chilly, split lengthwise
A small piece                         Ginger, chop nicely [ optional ]
4 cloves                                 Garlic, chop nicely
1/4 cup                                  Carrot chopped
Small quantity                         Coriander leaves [ optional ]
Small quanity                          Pudhina [ optional ]
Small quantity                         Curry leaves
3/4 Tsp                                  Salt
1/2 cup                                  Milk or Coconut Milk

Method :
Take samai arisi, green gram dal and fenugreek in cooker.
Wash two times and add all other given ingredients except milk.

Now add 3 1/2 cups of water.
Mix well and keep on a stove with HIGH flame.

Pressure cook for 3 whistles and 5 minutes at SIM.
Open after the steam completely subsides.

Add milk/coconut milk and mix well with a ladle. Tasty kanji is ready.

Serve hot in a bowl with any chutney of your choice.

You might also like to try

Samai Arisi Pongal [ Little millet Pongal ]	Samai Arisi Upma [ Little millet Upma ]	Samai Arisi Thaengai Payasam
Kuthiraivaali Sundal [ Barnyard millet Sundal ]	Kambu koozh [ pearl millet gruel ]	Samai spicy masala bread [ Little millet masala bread ]

For mouthwatering Pickles

Preserves

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes