Sunday, February 16, 2014

Millet Greens Pulao

Millets belong to small grain family.  Traditionally, people were eating different types of grains.  Rice was cooked only on big festivals occasionally.    I was unaware of all these facts till couple of years back.    It is quite stunning with the amount of Rice and Wheat that are produced globally to meet the demands.  When the demand goes high, the quality goes down.    We should consciously see what other small grains we could cook in our day to day practice for the betterment of our health and also for our future generation.    I used to cook these grains only for us and make rice for kids.  Slowly, I introduced it to my kids and they eat all the different grains now without any comments.  It does taste good.  



What you need?

Fox tail Millet - 1 cup

Mixed Greens (Spinach or kale or swiss chard)-2 cups
Tofu-10 to 15 cubes
Onion - 1 
Ginger/Gr chilli paste- 1 tsp
Garam masala powder-1/2 tsp
crushed peanuts-1/4 cup
Coconut Oil-2 Tsp

Tadka

Mustard, chanal dal-2 tsp

How to cook?

Cook millet in 2 cups of water with 1 tsp salt and 1 tsp oilive oil in rice cooker.  Let it cool  and  fluff it with fork in a big dish.  It is important to keep the grains seperate.  It should not become mushy.

Heat oil in a Kadai, tadka with mustard, chana dal, ginger gr chilli paste, fry onion with little salt till transulent. 

Add all the greens and fry them.  Add required salt, turmeric (1/4 tsp) and garam masala once they shrink.   Let all the moisture evaporate.  Add Tofu and mix gently.

Reduce heat and fold in the separated millet.  Let it stay for about 5-7 mins with occasional stir.

Add crushed peanuts and it is ready to be served.  Serve hot for best taste.

I served it with boiled peanuts curry.

Note:

You could just use one variety of greens on this recipe.  I just used since I had to use them up.


1 comment:

  1. Hi Raji,
    today i made this with Avacado Raita ...both came out well...

    -Kavitha

    ReplyDelete