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Monday, November 29, 2010

Quinoa Pongal

Opting for a healthier choice, I have been replacing rice with cracked wheat for years now and somehow we don't miss the flavor of rice that much in those dishes. Recently, quinoa has been our newfound love. When cooked, quinoa is somewhat similar to cracked wheat in texture and flavor and so this grain is a perfect choice in many south Indian style preparations such as this pongal.

1 cup quinoa
1/2 cup moong dal
6 cups water (I added 3 cups milk + 3 cups water)
1/8 tsp turmeric powder (optional)
1 Tbsp peppercorns
Salt to taste
For tadka: 3 Tbsp ghee (quantity can be increased to enhance the taste), 1 tsp peeled and grated ginger, 1 Tbsp cashews (optional), 1 tsp cumin seeds, 1/4 tsp crushed pepper, few curry leaves

Depending upon the time factor, I choose to cook pongal either in a sturdy/nonstick pot or a pressure cooker. This time, I chose to cook the quinoa pongal in a sturdy pot.
The moong dal can be roasted till it turns light golden brown before adding it to the pot. However this step is entirely optional. My MIL used to prepare an awesome pongal with out roasting moong dal and so, naturally I skip this step.
One more look at the cooked quinoa pongal.

Wash the quinoa and moong dal thoroughly and drain the water. Add the washed quinoa & moong dal, turmeric powder, peppercorns to the pot and also add about 3 cups of water / milk and keep cooking on medium flame. Keep stirring in between and also add the remaining water as needed while the cooking progresses. Cook till the quinoa and the dal are done and add salt. It can be cooked further to attain a creamy consistency if desired. The consistency of the cooked pongal can be thick, creamy or a little watery depending upon one's preference.
Now heat ghee in a small pan and add the grated ginger. When it starts to turn brown, add the remaining tadka ingredients and saute for a few more seconds. Remove from heat, add it to the cooked pongal and mix well.
Ours was served with sambhar and chutney.

I am sending this to Kiran's CWF event, guest hosted by Priya Mitharwal of Mharo Rajasthan's Recipes this month with the theme Quinoa.

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Sunday, November 21, 2010

CFK - Festive Foods Roundup

CFK - Festive foods round up is here and I apologize for this delayed post. I was away & busy and could not do it sooner. I greatly appreciate Sharmi for giving me the opportunity to host this CFK event and thank each and everyone who took the pains to prepare dishes and send me their mouth watering entries that have turned this event into an yummylicious one. I had great fun hosting it. :)
Our wonderful motherland, India happens to be a peace-loving nation with different religions and cultures. It would be not wrong therefore if I mention that we live literally in a festive mood / mode most of the time and don't look forward specifically to one time frame and call it 'a joyful holiday season'. This event is one more proof of our love towards festivals and great food associated with it.
I have divided the entries into sweet and savory categories and have arranged the entries in an alphabetical order. Hopefully, there are plenty of ideas for the next festival / holiday on your calender.

Sweets / Mithai:

Almond Rock by Brinda

Apple Halwa by Kurinji

Badusha by Sreevalli

Beetroot Halwa by Akila

Besan Burfis by Sharmi

Besan Chakki by Harini - Jaya

Blackberry Pudding by Umm Mymoonah 

Boondi Ladoo by Kavita

 Carrot Halwa by Akila

Coconut Laddu by Kurinji

Coconut Sooji Burfi by Smitha

Dates Halwa by Priya

Dry Dates Burfi by Harini - Jaya

Easy Mishti Doi by Aparna Mallya

Eggless Banana Muffins by Smitha

Fresh Dates Laddu by Harini - Jaya

Ghatti Paramana by Swapna

Kaayi Holige by me

Kajjikayalu by Harini - Jaya

Kajjikayalu by me

Kaaju Kathli by Gayathri Kumar

Kalakand by Indrani

Kesari Pooran Poli by Sharmi

Microwave ABC Halwa by me

Milk Halwa by Kurinji

Moongdal Kheer by Preeti

Moongdal Laddu by Harini - Jaya

Pala Poli by Harini - Jaya

Paneer Jalebi by Sharmi

Paneer Laddu by Nidhya

Pista Shahi Rabri by Satyasree

Poppy Seeds Almond Basundi by Sangeetha

Quinoa Kheer by Harini - Jaya

Rasgulla by Srimathi

Rawa Kesari by Indrani

Rich Badam Halwa by Satyasree

Sakkarai Pongal by Sangeetha

Semiya Kesari by Gayathri Kumar

Sesame - Coconut Laddu by Sharmi

Sooji ka Halwa by Aqua

Steamed Rava Elaichi Cake by Shobana

Sweet Pongal by Akila

Thekua by notyet100

Vermicelli Kheer by Chitra Hegde

Savory Foods:

Aloo Sakarkandi Chat by Apu

Cabbage Pakodas by me

Cabbage - Semiya Cutlets by Harini - Jaya

Chekkalu by Sharmi

Fara by notyet100

Kappa Matar Patice by Preeti

Kodbale by me

Majjige Kodubale by Shruthi Hebbur

Masala Vadai by Akila

Murukku by Sreevalli

Nippattu by me

 Paalakayalu by CurrynKadai

Pesara Vada by Sharmi

Potato Cheese Balls by Sharmi

Sundal by Sangeetha

PJ's Sabudaana Vada

 Sabudana Vada by Kavitha

Spicy Poories by Sanjeeta

Vada by Sangeetha

If I have left out any of your entries, please let me know so that I could update them immediately.