Serves : 2
Ingredients
½ Cup Heaped Barnyard Millet / Kuthiraivali – See Notes
1 Tablespoon Oil
1 Small Onion – chopped
1 Green Chilly – finely chopped
1 Tablespoon Level Ginger Garlic Paste
¼ Cup Mint Leaves
Coriander Leaves – 1/4 cup chopped finely
½ Cup Mixed Vegetable - I used frozen
1 Tablespoon Capsicum - chopped
Salt to taste
1¼ Cup Hot Water
Whole Spices
1 Bay Leaf
1 Teaspoon Cumin Seeds
1 Small Stick Cinnamon
1 Cardamom
2 Cloves
6 -8 Black Peppercorns
Method
Wash millet really well and soak it for 15 minutes.
Heat oil in a pressure cooker. Add in all the whole spices and let them sizzle.
Add in onions, chillies and
fry till onion is golden. Add in ginger garlic paste and saute for a minute.
Add in the mixed vegetables, capsicum and saute for a minute.
Add in the drained millet and toss well
give it a good stir.
Add in the hot water, salt and mint leaves, mix well. Cover with the lid and take 2 whistles on high flame . Turn off the flame and let the steam go all by itself.
Open the cooker and fluff it with a fork.
Serve hot.
Heat oil in a pressure cooker. Add in all the whole spices and let them sizzle.
Add in onions, chillies and
fry till onion is golden. Add in ginger garlic paste and saute for a minute.
Add in the mixed vegetables, capsicum and saute for a minute.
Add in the drained millet and toss well
give it a good stir.
Add in the hot water, salt and mint leaves, mix well. Cover with the lid and take 2 whistles on high flame . Turn off the flame and let the steam go all by itself.
Open the cooker and fluff it with a fork.
Serve hot.
Enjoy this with Vegan Cashew Yogurt.My Notes
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