Buckwheat Porridge

Buckwheat porridge or 'Kasha' is a common breakfast food in Slavic Europe. While great for breakfast with milk or just plain boiled, I concocted this hybridized version- Slavic buckwheat meets Indian Khicdi  for a quick dinner last evening.

All you health food aficionados, give this a try. High in fiber, contains all eight essential amino acids and gluten-free. Best of all cooks quickly with minimal interference.

Ingredients (Serves 1):

Buckwheat: 1/4 cup

Did not have cream, hence substituted with leftover cheese powder from Pizza Hut

Egg: 1 boiled
Butter: 1 tbsp
Cream: 2 tbsp
Garlic: 1 clove, chopped finely
Green chilli: 1 small, shredded
Green coriander:  1 tbsp, chopped
Pepper: 1 tsp
Salt: To taste



 

Preparation (Cooking time 25 mins):

Roast buckwheat with salt for 5 mins in microwave at medium setting. You can skip this step, but I feel it enhances the texture and flavour. 

Add 1 cup water to the roasted buckwheat, garlic, chilli and microwave at medium setting for 15 mins.

Fluff the mixture, the buckwheat should be breaking out of their shell. Add 1/4 cup water. Stir in butter, cream/ cheese, pepper and cook at low setting for 5 mins. 




 
 


Fluff mixture again and leave for 5 mins so that excess water is soaked up. Garnish with egg and coriander. Serve hot.