Monday, October 16, 2017

#MeToo

"#metoo - whether it was close at home or outside on that public bus (where the older "gentleman" copped a feel) or at work where you are told "you will get promoted after you come back from maternity" and yet life makes you stronger and more resilient - you take the learning and pass it along to your next generation. You teach your young man to cook, clean and help but more importantly to empathize with and respect women. That for me is true progress" 
#Metoo Campaign - is just a "tip of the iceberg" - 9 out of every woman I have talked to at work or personally has a gender discrimination or harassment (or both) story to share.  There is a monumental amount of work to be done in confronting this climate of  gender discrimination and harrassment—one in which women are belittled and undermined and abused and sometimes pushed out of their industries altogether. But uncovering the colossal scale of the problem and having women speak up is revolutionary in its own right.

In anticipation of  a "bright future" where equality is not just a buzz word but something we consciously add into our psyche AND   Diwali I made one of my favorite desserts with a healthy twist - "Sakkarai Pongal" with a blend of quinoa and brown rice. This recipe is definitely not a #metoo but one of it's kind - easy to make, healthy and an acquired taste (my family loves it!). The ghee used in this recipe was also made in my Instant Pot ( I use Organic Valley  butter).

Here's my quick and easy recipe for Sakkarai Pongal -

 Sakkarai Pongal ( to bright futures)


Ingredients

  1. 1/2 Cup Quinoa/Brown Rice Blend,  1/2 Cup Moong Dal (toasted)
  2. 1/2 Cup Powdered Jaggery ( I used 1/4 cup jaggery and 2 tsp Stevia)
  3. 2 tablespoons ghee ( use more or less, based on your preference)
  4. Cashews and Raisins, Crushed Elaichi Powder (Cardamom)
Method
  1. Put your Instant Pot in Saute Mode -  heat the ghee and fry the cashews and raisins golden brown. Remove and set the fried cashews and raisins aside
  2. Now to the same pan add the toasted quinoa/brown rice blend and moong dal (or this might be a good time to toast it :-) )
  3. Add two and a 1/4 cups of water and set on "Rice Mode" - natural release
  4. When you open your instant pot you will see that the Pongal has a semi-watery consistency. That is perfect !!! I add the powdered jaggery and mix it into this mixture thoroughly ( I don't make the jaggery water mix separately...if you have the time and the inclination please feel free to do that additional step). 
  5. I then add the crushed cardamom powder, raisins and cashews
  6. Enjoy with your family !!!
Happy Diwali!

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