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MILLET it RIGHT


MILLET it RIGHT
Foxtail millet vegetable biryani/chicken biryani

FOXTAIL MILLET VEGETABLE BIRYANI/ CHICKEN BIRYANI

INGREDIENTS

  • Foxtail millet 1½ cup
  • Onion sliced 2
  • Carrots 2
  • French beans 15
  • Green peas (shelled) 1 cup
  • Salt, as per taste
  • Green cardamom 8
  • Black cardamom 1
  • Cloves 15
  • Cinnamon ½ inch stick
  • Bay leaf 1
  • Caraway seeds ½ tsp
  • Ginger-garlic paste 1½ tsp
  • Turmeric powder 1 tsp
  • Red chilli powder 1 tsp
  • Coriander powder 1 tsp
  • Tomatoes (chopped) 1 cup
  • Garam masala 1 tsp
  • Lemon juice 1 tsp
  • Fresh coriander leaves 2 tsp
  • Fresh mint leaves (chopped) 2 tsp

METHOD

  • Boil foxtail millet in four cups of salted water with cardamoms, cloves and cinnamon, until three-fourth done. Drain excess water and set aside. Boil all chopped vegetables and keep aside.
  • Add green cardamom, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds, and roast in a thick bottomed pan.
  • Add tomatoes, ginger-garlic paste, deep fried onions, carrot, French beans and boiled peas. Sprinkle salt, cover and cook on medium heat for two minutes.
  • Add turmeric powder, red chilli, coriander, garam masala powder and mix well. Simmer for two minutes.
  • Arrange a layer of millet at the top; over that arrange half cooked vegetables.
  • Sprinkle fried onions, lemon juice, coriander and mint leaves.
  • Cover with a lid and cook. Let it stand for five minutes. Serve hot.

NOTE: For chicken biryani; in the place of vegetables chicken is to be substituted, while the remaining procedure is the same.

BLACK RICE SALAD

BLACK RICE SALAD

INGREDIENTS

  • Black rice 2/3 cup
  • Chopped onions ½ cup
  • Chopped tomatoes ½ cup
  • Salt ¼ tsp
  • Olive oil 3 tbsp
  • Bell pepper (coarsely chopped) ½ cup
  • Lemon juice 1½ tbsp
  • Honey ½ tbsp
  • Pepper to taste
  • Green onions (sliced)    2 tbsp
  • Pomegranate ½ cup

METHOD

  • Add 2/3 cup black rice in a vessel. Add 150 ml water. Place vessel in a pressure cooker. Cook rice on high flame for three whistles and at medium flame for another three whistles. Cool.
  • Whisk two tbsp oil, lemon juice, honey, and pepper in a serving bowl. Toss with black rice, chopped onions, tomatoes and bell peppers along with pomegranate seeds.

CHIA, FLAX SEED & MILLET COOKIES

CHIA, FLAX SEED & MILLET COOKIES

INGREDIENTS

  • Multi millet flour     1 cup
  • Chia seeds 2 tbsp
  • Flax seeds 2 tbsp
  • Himalayan rock salt ½ tsp
  • Cinnamon powder       1 tsp
  • Cardomom powder    ½ tsp
  • Coconut ½ cup
  • Cold pressed groundnut oil 1/3 cup
  • Organic jaggery             ½ cup

METHOD

  • In a bowl; mix multi millet flour, chia seeds, flax seeds (partly crushed), Himalayan rock salt, cinnamon and cardamom powder.
  • In another bowl, mix  coconut, cold-pressed groundnut oil and organic jaggery melted in ¼ cup of water.
  • Heat oven to 180°C.
  • Combine wet and  dry ingredients to form a wet dough.
  • Put down spoonfuls – half-inch apart on a baking tray (lined with oiled butter paper or foil.)
  • Bake for 15 to 20 minutes.
  • When cool, remove from paper. They should be crisp outside and soft inside.

— Recipes courtesy: Vismitha Yeshwanth

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