Quinoa-Pongal

 #QuinoaPongal #QuinuaPongal :

#Quinoa is a pseudocereal just like #Buckwheat. It is called pseudocereal because the edible seeds are obtained from a flowering plant and not from grass. Quinoa, a flowering plant belongs to amaranth family. The scientific name is Chenopodium quinoa.

Quinoa is high in protein and gluten free.

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

It is rich in Vitamin B, dietary minerals and dietary fiber.

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

As usual I prepared pongal from quinoa [ quinua ] also.

Preparation Time          : 5 mins

Cooking Time               : 15 mins

Quantity prepare           : 2 1/2 Cup approx.

Ingredients :
3/4 Cup	Quinoa [ quinua ]
1/4 Cup	Green gram split
1/4 Tsp	Fenugreek [ optional ]
1 Tsp	Black Pepper
1 1/2 Tsp	Cumin seeds
1 Tsp	Ginger finely chopped
1 Tsp	Turmeric tuber finely chopped *
10 - 15	Curry leaves
4 - 5 cloves	Garlic, chop nicely
1	Green chilly slit lengthwise [ optional ]
3/4 Tsp	Salt [ adjust ]
To Temper :
5 - 6	Cashew nuts, break into pieces
1 Tsp	Cumin seeds
8 - 10	Black pepper
10 - 12	Curry leaves
3 -4 Tsp	Ghee

* Turmeric tuber can be replaced with 1/4 Tsp of turmeric powder.

Method :

Take a pressure cooker and put quinoa, green gram and fenugreek [ venthayam ].

Rinse well with water.

Add cumin seeds, slightly crushed black pepper, finely chopped ginger, turmeric tuber, garlic, slit green chilli, salt and curry leaves.

 Now add 3 cups of water and mix well.

Close the pressure cooker with its lid and put the weight on.

Pressure cook on HIGH flame for a whistle and then cook for 8 mins on SIM.

Turn off the stove and wait till the steam goes off.

It will take approximately 10 mins to run out of steam.

Open the cooker.

Heat a kadai with ghee on a stove over medium heat.

Crackle cumin seeds and then add black pepper.

Fry till black pepper starts spluttering and emanates aroma.

At this stage add curry leaves and pour on to the hot ponagal in the cooker.

Again keep the kadai on the stove and fry broken pieces of cashews adding a tsp of ghee.

Transfer once the cashew pieces turn golden brown in color.

Add rest of the ghee also into the cooker and mix well.

Serve hot quinoa pongal on a plate, add plenty of ghee over it.

Relish along with an apt accompaniment.

The first choice being Pongal thuvaiyal [ Coconut Thuvaiyal ] and

the second choice would be vadava thuvaiyal.

Quinoa [ quinua ] pongal also goes well with coconut chutney or 

citron pickle or Pudina Sauce.

You might like to try :

Quinoa Paruppu Payasam

Quinoa Conjee [ Quinoa soup ]

Pesarattu

Idli from Pesarattu dough

Green gram vada

Buckwheat Pongal

For other tiffin varieties

Breakfast and Dinner ideas


For Accompaniments

Chutney Varieties

Ideas for dishes from Edible seeds

Edible seeds Recipes

Quinoa-Paruppu-Payasam

#QuinoaParuppuPayasam #QuinoaLentilPayasam :
Just a few days back I prepared a tasty conjee or congee [ kanji ] from Quinoa and yesterday tried a payasam from it.



#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

Split green gram has to be roasted in a kadai till golden brown and cooked with quinoa. After quinoa and lentil mixture has become soft and cooked well, ground coconut mixture and jaggery are combined together. Then it is cooked on slow fire till it attains porridge consistency.

Preparation time                     : 5 minutes
Cooking time for quinoa        : 20 minutes
Cooking time for payasam     : 10 minutes
Quantity                                 : 2 cups approx.

Ingredients :
1/4 Cup	Quinoa
1 Tbsp	Split green gram [ Moong dal ]
1/2 Tsp	Bengal gram [ optional ]
1/3 Cup	Jaggery
1 pinch	Salt
Ingredients To Grind :
2 Tbsp	Coconut scrapings
3	Cashew nut
2	Almond
1/2 Tsp	Khus khus [ poppy seed ]
2	Cardamom
1	Clove
small piece	Nutmeg

1 Tsp of Sara paruppu [ Chironji /charoli ] to garnish

If sara paruppu is not available, then almond shavings or roasted cashew nuts or dried grapes [ kismis ] can be used.

Method :
Heat a kadai on a stove over slow flame.
Dry roast split green gram and bengal gram [ chick pea ] till golden color.
Turn off the stove.

Now take quinoa and roasted lentils in a big veseel.
Rinse well with clean water.
Add 1 1/2 cup of water and heat over medium flame.
Once it starts boiling reduce the flame completely.
Let it cook on slow flame till quinoa and lentil becomes soft.


Meanwhile combine all the ingredients to grind in a mixie jar.
Grind into a smooth paste adding enough water.
Transfer into a bowl and set aside.

Dissolve jaggery in 1/2 cup of hot water.
Strain through a tea filter to remove impurities.
Set aside.


Check whether quinoa has cooked well.
Then add coconut paste and a pinch of salt.
Mix well and let it be on slow flame for 3 minutes.
Now add jaggery water and stir well.
Allow to simmer until payasam attains poriidge consistency.
Turn off the stove and add garnishing.


Pour into serving bowl.
Garnish with Sara paruppu or any roasted nuts of your choice.
A nice dessert for lunch.
Enjoy with vadai or bajji or pakoda.

Other recipes you may like to try

Buckwheat Rice upma	Amaranth - Buckwheat Payasam	Quinoa Conjee [ Quinoa porridge ]
Idli milagai podi with flax	Appam from Samai [ Little millet ]

For yummy desserts

Dessert Recipes

For snacks and savories

Savory Recipes

Ideas for dishes from Edible seeds

Edible seeds Recipes

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