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From the Expert
Rose and Quinoa Pudding
With 20 years of experience in the world of culinary, Chef Reetu believes that food is like oxygen for us. Food for her is God. She profoundly believes that food whether vegetarian or non-vegetarian, if cooked with utmost love and positivity touches the heart of a person relishing it.
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
Ingredients
- 1/4th cup
- 1/4th tbsp
- 2 tsp
- 6 Cups
- 1/4th tsp
- 4 tsp (as desired)
- a pinch
- 3 tsp
- 2 tsp
- 1 tsp
Method of Preparation
- Wash and drain quinoa thoroughly in a fine mesh.
- In a deep heavy bottomed non-stick pan pour the coconut milk add the drained quinoa and cinnamon powder, bring to a boil and simmer. Simmer for 20 minutes. Stir occasionally.
- Now add the rose petals and rose petal powder. Add a pinch of salt. Mix well.
- Let it simmer for another 10 minutes. Switch off the flame. Add Jaggery and mix well.
- Ensure that the pudding is thick and the quinoa has absorbed enough milk to be cooked through and is tender.
- Pour the pudding into bowls, cool them completelyand refrigerate for 01 hour.
- Enjoy this chilled delectable and healthy pudding garnished with Rose petals, slivered almonds and pistachio nuts.
Chef Tips:
- You may add organic honey instead of organic jaggery, if desired.
- You may add a few drops of rose water to the pudding before chilling it in the refrigerator.
- A pinch of salt is added to the pudding, as it enhances and brings out the flavours and sweetness within.
Image Courtesy : Chef Reetu Uday Kugaji
- 10 Minutes
- 30 - 35 Minutes; 1 Hour Refrigeration
- 4
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