Kodo Millet Pulao
Ingredients:
- Little millet – 1 cup
- onion-1
- carrot – 1 cup
- tomato – 2
- green chilli-1
- curry leaves- 1 spring
- ginger-1tsp [finely chopped]
- mustard seeds-1 tsp
- bengal gram-1 tsp
- urad dal-1 tsp
- urmeric powder – ¼ tsp
- red chilli powder – ¼ tsp
- coriander leaves-2 tsp [chopped]
- water-1 ¾ to 2 cups
- salt to taste and oil – 2 tsp
Preparation Method:
• Heat a small pressure cooker and saute with oil/ ghee and add cinnamon, fennel and bay leaf.
• Stir and add onion and ginger garlic paste.
• Add the chopped veggies, mint leaves and salt
• Add washed, drained millet to it and mix well and cook.
• Add water, salt and bring to boil, mix well and cook for a whistle in medium or low flame.
• Serve hot garnish with coriander leaves.
Kodo Millet Methi Rice
Ingredients:
- (To soak) kodo millet – 1/2 cup
- toor dal–¼ cup
- channa dal – ¼ cup
- moong dal – 1 tsp and urad dal – 1 tsp
- Red chillies – 2
- fennel seeds – 1 tsp(optional)
- small onion – 1/4 cup chopped finely
- curry leaves – few torn into piece
- coriander leaves – 1 tbsp
- mint leaves – 1 tbsp finely chopped
- salt – to taste
Preparation Method:
• Take soaking ingredients and soak for 4 hrs. Drain water and set aside.
• Take red chillies and fennel seeds in a mixer, add little of mixed millet mixture and grind it to a coarse mixture.
• Add chopped onion, coriander leaves and required salt. The batter should be slightly runny in between idli and dosa batter consistency.
• Heat the adai (or dosa pan) pan, grease with little oil, make round adai and cook till golden brown and crisp at the edges and add onion and ginger garlic paste.
• Add the chopped veggies, mint leaves and salt.
• Serve hot garnish with coriander leaves.
• Serve hot with any chutney of your choice.
Kodo Millet Coriander Rice
Ingredients:
- Kodo millet – 1 cup
- water – 2 cup
- onion-1
- carrot – 1 cup
- tomato – 2
- curry leaves- 1
- spring bay leaf – 1
- Coriander chutney: Coriander leaves – 1 cup
- mint 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 kodo millet rice in a pressure cooker with water, salt to taste and bay leaf at medium flame for 1 whistle.
• Prepare coriander 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 coriander disappears. Add salt to taste.
• Add the cooked kodo millet and mix evenly. Remove from flame.
NOTE: Millet rice has to cool otherwise it will become mushy.
• Serve hot with some raitha
Kodo Millet Adai
Ingredients:
- Kodo millet – 1 cup
- water – 3 cup
- chopped methi leaves – 2 cups
- chopped onions – 1/2 cup
- chopped tomatoes – 1/2 cup
- ginger garlic paste – 2 tsp
- green chillies – 3
- curry leaves – 8
- salt – to taste; whole spices
- bay leaf – 1 and clove – 2
Preparation Method:
• Wash kodo millet rice and keep it aside. Chop all vegetables and keep it ready.
• Wash the methi leaves and chop the methi leaves.
• Heat a teaspoon of oil in a pressure cooker. Add the whole spices and fry for a few minutes. Add curry leaves, chopped onions and fry till translucent.
• Add green chillies and gingergarlic paste and fry for a few minutes.
• Add 3 cups of water and when water comes to a boil, add kodo millet rice, chopped methi leaves and cook till 1 whistle in medium flame
• Serve hot with some raitha.
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