Millets, during winters is considered healthy a nd nutritious. A highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.
Here are 5 recipes of millets
1.Lemon Millet
1/2 cup or 150 gms of washed fox tail millet
Oil- 2-3 teaspoons
Water- 4 cups
Peanuts- 50 gms
One teaspoon each of mustard seeds, jeera, urad dhal, and channa dhal
½ a teaspoon of turmeric powder
2 small green and red chillis.
One sprig of curry leaves
Juice of one medium-sized lemon
Salt to taste
Method:
Soak the washed fox tail millet for about 30 minutes.
Once done, in an open pan cook the millets in about 2-3 cups of water until it is soft. This should take about 15-20 minutes. Alternatively, you can also pressure cook the millet provided you are familiar with the method of cooking.
The millet must not be overcooked. Once this cools, keep it aside. In another pan add oil and sputter the dhals first,
add mustard, jeera, and the slit chillis.
Now add the curry leaves and saute till they are crisp. Add the turmeric powder and salt. Switch off the flame and add the lemon juice. You may add the cooked millets to this pan and give this a good stir.
Your lemon millet rice is ready.
Tips:
1) Add lemon juice only after you switch off the flame.
2) You may use ghee instead of oil.
3) You can grate carrots, and greens also to the mixture for a healthier version.
Recipe credits: Safe harvest
2.Millet Khichdi
1 cup Kodo millet
1 cup split green moong dal
2 Cups Mixed Vegetables
3 Tbsp Ghee/Oil
3 cloves
1 tsp jeera
1 tbsp chopped ginger
1/2 tsp chilli powder
1/8 tsp asafoetida
1/4 Tsp Turmeric Powder
1 tsp salt
2 Bay leaf
2 Cardamom
3 Slit Green Chillies
A Few Curry Leaves
Directions:
Wash and soak the dal and millet together for 3 hours. Drain.
Heat a cooker add ghee. Add bay leaf, chillies, cloves, cardamom, jeera, ginger, asafoetida and curry leaves. Sauté for 30 seconds.
Add the dal millet mixture and veggies. sauté everything for a minute. Add turmeric and chilli powders.
Add 4 cups of water and salt. Mix well.
Cook for 5 whistles and turn off heat. Let pressure settle down. Serve it with kadhi, pickle and papad.
Recipe credits: millettable
3. Foxtail Millet Pulao
Ingredients of Foxtail Millet Pulao
1 Cup foxtail millet2 cups water
2 tbsp oil1 onion,
chopped2 cloves garlic,
minced1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder (optional)
1 cup vegetables (such as carrots, peas, and bell peppers),
choppedSalt to taste1/4 cup fresh coriander leaves, finely chopped
How to Make Foxtail Millet Pulao
1.Rinse the foxtail millet. Soak it in water for 30 minutes.
2.Drain the water. Keep the soaked foxtail millet aside.
3.In a pan, heat the oil over medium heat.
4.Add the cumin seeds. Let them splutter.
5.Add the chopped onion and garlic, and sauté until the onion turns translucent.
6.Add the coriander powder, turmeric powder, and red chili powder (if using), and mix well
7.Add the chopped vegetables and sauté for a few minutes.
8.Add the soaked foxtail millet. Sauté for a few more minutes.
9.Add 2 cups of water and salt to taste.
10.Mix well and cover the pan with a lid.
11.Cook for 15-20 minutes or until the foxtail millet is tender and the water has been absorbed.
12.Garnish with chopped fresh coriander leaves. Serve hot in a pan.
13.You can also add some roasted cashews or almonds on top of the pulao to give it in a nice crunch.
4. Spicy Millet Salad
Ingredients
1 cup 200g uncooked Organic Whole Millet
3 tablespoons Sambal Oelek
3 tablespoons Olive Oil
2 ½ tablespoons Tomato Paste
½ teaspoon Lemon Juice
3 Scallions/Spring Onions ends removed and diced
2 Bell Peppers any color other than green, I used red and yellow -finely diced
½ cup fresh Parsley chopped
Salt and Pepper to taste
Instructions
1. Rinse millet under running water. Add millet with 2 cups cold water to a mediums sized stockpot. Bring to a boil over high heat and continue to boil for 5 minutes.
2. Remove from heat and cover stockpot and let steam for 10 minutes. After 10 minutes add millet to a large mixing bowl and fluff with a fork.
3. Allow millet to cool for 5 and then add sambal oelek, olive oil, tomato paste and lemon juice. Mix well with a fork or gently with a spoon until all of the millet is covered in sauce.
4. Add scallions, bell pepper and parsley to millet and mix again.
5. Season with salt and pepper if needed and garnish with a few parsley leaves.
6. Allow to cool completely and serve.
Vegan Family Recipes
5.Veggie Millet Burgers
Ingredients:
1/2 cup dry millet (soak in water overnight, and rinse well)
1 1/2 cups water
1 large onion, finely chopped
3 cups arugula (or dark green of choice)
2 stalks celery, minced
2 carrots, minced
2 tsp. sea salt
1 T. cumin
1/2 tsp. chili powder
pinch of cayenne pepper
1 1/2 cups millet flour (or gluten-free flour of choice)
Directions:
1. Add the 1 1/2 cups of water to a saucepan, and bring it to a boil. Add the (soaked and drained) millet, reduce heat to a simmer, and cover for 15-20 minutes until tender.
2. In the meantime, preheat your oven to 400F and chop your veggies! I chopped the onions by hand, but got tired of chopping by the time I got to the celery. So I threw the roughly chopped carrots, celery and arugula into my food processor, instead!
3. It’s one more bowl to clean– but the resulting mixture was so uniform!! Perfect texture for veggie burgers.
4. In a large saute pan, cook the onion in a bit of coconut oil until translucent, then add the rest of the finely chopped veggies.
5. When they’re cooked, remove from heat, add the freshly cooked millet, and mix well.
6. Transfer the mixture to a large mixing bowl, and add all of the seasonings, followed by the millet flour.
Recipe credits:detoxinista
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