In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
About the Recipe
Rice and wheat are replaced of millets. But in India who is the most supplier of the world, people still use it only religious fasting vrat to consume it. Sometimes it is fermented to make alcohol. As time passed and people of now aware about health little millets are now accepted and considered as a health food. Now a days urban people also seeking and adopted millets as staple food which are healthy and easy to digest.
|Prep time||Cook time||Ready in||Yields|
- 1 cup millets
- 2.5 cups water
- 1/2 cup soy nuggets
- 1 onion, fine chopped
- 1/2 cup each (green peas, carrot), finely chopped
- 1 teaspoon ginger and garlic
- 1 teaspoon sugar
- one handful coriander leaves, chopped
- I used millets with out toasting them. But if you would like to toast then, toast them for 4 to 5 minutes until grain become fragrant. Cool it, rinse them and discard the water.
- In a pot boil water, once it starts to boil pour millets. Cook over high flame when water starts to boil add few drops of oil and salt. Stir it, cook on simmer.
- Stir slowly to avoid sticking to the bottom. It cooks like our normal rice, so it absorbs all water, stir once and of the gas.
- Cover and sit the millets for for some times. Within 10 minutes the millets will absorb all the a water.
- Now fluff the millets carefully using a spoon or your hand.
- Meanwhile, rinse and cut all the veggies.
- Soak soy nuggets in hot water until they swollen enough. Rinse two to three times and squeeze water from the nuggets. Cut them into two pieces.
- Heat oil and add cumin seeds, when they start to splutter add onions, crushed ginger garlic, salt and saute it.
- Add chopped tomatoes and fry until soft. Add veggies and salt, stir it.
- Add soy nuggets and sugar, saute it.
- Now add cooked millets and combine all nicely. Cook on medium flame for 1 minute. You can sprinkle some water while cooking pulao.
- Now its done, sprinkle coriander leaves before serving, serve with green salad or any chutney. Always serve them warm before they get dried.
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© 2021 Susmita Tripathy