That Perfect Millet Rice Recipe Is Not A Dream Anymore, Check How?
If there's one trend that has reached an all-time high, it's our ability to eat whatever we want, whenever we want to. What the trend ignores completely is the seasonality and locality that our dadis and nanis relied on. This is one of the biggest reasons why more people are now dealing with health problems. The best way this trend can be reversed is by bringing back foods that our grandparents swore by. That being said, there’s no food as good in comparison as the traditional, local millets. Handed over to us by our ancestors, millets are super grains with multiple benefits. Millets are highly nutritious, non-glutinous and easily digestible ingredients. Millet nutrition ensures that you get minerals such as magnesium, iron, phosphorus and potassium. There is a lot to do with this magical ingredient and different ways in which it can be cooked. One of the recipes enjoyed by kids and adults alike is the millet rice or pulao.
Courtesy of Smithakalluraya.com
Millet pulao is a delicious, healthy and fulfilling dish that one can prepare for lunch, breakfast or dinner. It’s easy to make, low on calories and high on nutrition. What makes it nutritious, colorful and yummier is the addition of veggies. Though the recipe remains the same, taste and water proportion might vary, depending upon your choice of millet (foxtail in this case).
Coming to the recipe:
- 2 Cups Hot Water
- 1 Cup Foxtail Millet
- 2 Slit Green Chillies
- 1 Sliced Onion
- 1 Medium Size Tomato
- 1 Tsp Ginger Garlic Paste
- Few Soya Chunks (soaked and drained)
- 1 Cup Mixed Veggies, Carrot, Peas, Corn, Beans, etc.
- ½ Tsp Red Chilli Powder
- 1 Tsp Coriander/dhania Powder
- Few Sprigs of Chopped Coriander Leaves
- Salt To Taste
- ½ Tsp Garam Masala
- 1 Bay Leaf
- 1-4 Cloves
- 1-2 Cardamoms
- 1 Tsp Cumin Seeds
- Little Nutmeg(Optional)
- 2-3 Tbsp Oil/Ghee
- ½ Tsp Fennel Seeds
- 2 Tbsp Chia Seeds by Slurrp Farm
- Rinse clean foxtail millet and soak it in water for about half an hour. Drain water and keep aside.
- Heat oil/ghee in a pressure cooker. Add cumin seeds, fennel seeds, chia seeds (preferably organic chia seeds by Slurrp Farm) bay leaf, all whole spices such as cinnamon, clove, nutmeg, and cardamom. Once you feel the aroma, add sliced onion, slit green chilies and garlic paste. Keep sauting till the onion is translucent.
- Add salt and tomatoes and keep sauting till mushy.
- Add your choice of veggies such as peas, beans, corn, carrots, etc. Saute for 1-2 minutes.
- Add the remaining spices such as coriander powder, garam masala powder and chilli powder and sauté for 1-2 minutes more.
- Add drained millets and more salt if required. Saute for 1-2 minutes.
- Add hot water in the proportion 1:2. Add chopped coriander leaves, mint leaves and mix everything well.
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