Saturday, August 13, 2011
Today is Narali Pournima - coconut festival of Maharashtra. The fishermen folks of Mumbai offer coconuts to the Sea God on this day. Fresh coconut has a special siginifciance on this day. My family makes sweet coconut rice - Narali Bhaat on this day. I still have the lingering taste of clarified butter - sajook toop, cloves & fresh coconut in this festive rice.
In my kitchen in the United States, I use Quinoa more than I use rice. So this time, I decided to use quinoa instead of rice for making Narali Quinoa. For the authentic taste, you can replace quinoa with the equal quantity of Basmati or Ambemohor Rice.
NaraLi Quinoa (serves 4 as a dessert)
Sweetened Coconut Rice
2 cups cooked quinoa (or basmati /ambemhor rice)
3/4 cup freshly scraped coconut
3/4 - 1 cup sugar
1 tbsp clarified butter/ghee/sajook toop - preferably homemade
3-4 cardamoms, peeled & crushed
A pinch of nutmeg powder
Few strands of saffron
2 tbsp almond slivers
1. Heat ghee in a heavy bottomed wok/kadai.
2. Add cloves. Saute till they are fried well.
3. Now add cooked quinoa. Stir till ghee coats the quinoa.
4. Add coconut & sugar. Stir till sugar melts.
5. Add cardamom powder, nutmeg powder, almond slivers and saffron.
6. Cover and let it cook for 2 minutes. Switch off the gas.
7. Keep covered for 5 minutes. Serve warm or at room temperature.
1. For the authentic flavor, use cooked basmati or ambemohor rice.
2. I cook quinoa by adding double amount of water. Follow the instructions on the back of the quinoa packet.
3. For this recipe, I am using already cooked quinoa.
4. For getting the maximum flavor/color of saffron, heat saffron in a spoon quickly . Mix in with a spoonful of milk and stir it in the rice.
5. Increase or decrease the amount of sugar per your personal preference. You can even use jaggery which will give a different and rustic flavor.