Barnyard Indiana
Ingredients:
- Barnyard millet – 150 g
- small dices of vegs. (carrots, french beans, cauliflower and green peas) – 150 g
- salt – to taste
- green chilli chopped – 15 g
- ghee – 50 g
- curry powder – 2 tsp
- coriander leaves, – as required
- asafetida – a pinch
- cumin seed – 2 g and water – ½ cup
Preparation Method:
• Clean and soak the millet in water for 15 min
• Heat ghee in cooker, add cumin, asafoetida and diced vegetables along with curry powder and saute.
• Add presoaked millets and mix well
• Add water, salt and pressure cook with one whistle
• Open and garnish with ghee, chopped coriander leaves and serve hot
Barnyard Maheri
Ingredients:
- Barnyard millet – 50 g
- shama rice – 100 g
- butter milk – 550 ml
- salt – to taste
- ghee – 20 ml
- curry leaves – a few
- mustard seeds – 2 g
- chopped green chilli – 10 g.
Preparation Method:
• Clean, soak and boil barnyard millet and shama rice for 30 min.
• Strain and cook in butter milk until well done
• Heat ghee in a thick bottom pan, add mustard seeds, green chilli and curry leaves
• [our over the cooked rice and cover with a lid for a short time
• Mix well and add seasoning.
• Serve hot
Barnyard Millet Pudina Rice
Ingredients:
- Barnyard millet – 1 cup
- water – 2 cups
- onion-1
- carrot – 1 cup
- tomato – 2
- curry leaves- 1 spring bay leaf – 1p
- pudina (mint) chutney: Mint leaves – 1cup
- coriander leaves – 1/4 cup
- green chilli-1
- cloves – 1
- garlic – 1
- ginger – 1/2 inch
- salt to taste and oil – 2 tsp
Preparation Method:
• Cook barnyard millet in a pressure cooker with water, salt to taste and bay leaf at medium flame for 1 whistle.
• Prepare mint chutney with minimum water. Chop all the vegetables.
• In a hot pan, take 1 tsp of oil. Add whole spices to it and fry for a minute.
• Add chopped onion and fry till translucent.
• Add chopped carrots and stir well, add mint chutney. Cook the chutney till the raw taste of mint and coriander disappears. Add salt to taste.
• Add the cooked barnyard millet and mix evenly. Remove from flame.
• Serve hot with some raitha
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