To really amp up my millets game, I have joined a series of sessions by the amazing Shalini (@CrazyKadchi on instagram). So all recipes mentioned here are the ones I have tried from her repertoire. There may be minor modifications as per my preference.
Foxtail soup
Needs foxtail millets soaked for at least 6 hours.
Ingredients:
- 1/4 cup foxtail
- 4 cups water
- 1/4 cup chopped veggies
- 1/2 cup coconut milk
- 10-12 tulsi leaves
- 2 tsp coconut oil
- Salt, pepper, microgreens, almonds, beetroot slices
Heat oil. Add millets and veggies.
Add water. Boil and cook for 10-12 minutes. Stir 1-2 times in between.
Add coconut milk, cook for 3 more minutes.
At the end, add pepper, tulsi etc
@Jan 1, 2024
Updated version
I put the millets for boiling for 12-15 minutes - same ratio as above, 1/4 cup millets in 4 cups of water with some salt. Until millets are nicely cooked.
In parallel, I steam chopped vegetables in a steamer to preserve their nutrition - carrots, beetroots, peas, amla etc. For 12 minutes.
When done, I add the veggies and 1/2 cup coconut milk to the millet soup, cook for 1-2 minutes.
I make a tadka/tempering of ghee with mustard seeds, whole red chillies, hing and curry leaves, and add that to the soup at the end.
I have made it like this at least 20 times by now, and it is absolutely perfect. I have used foxtail, little and kodo millets for this, and they all have worked beautifully.
Little Millet Spinach Shorba
Ingredients:
- 1/4 cup little millet
- 1 cup chopped spinach
- 4-5 cloves crushed garlic
- Cumin, bay leaves, cloves
- Cinnamon, 1tbsp ghee
- 1/4 cup coriander or mint leaves
- Green chilli, ginger paste
- Tempering - oil, garlic, red chilli
Boil millet in 12 times water with salt.
On cooling, mash it.
Heat oil, add spices, garlic, onions, spinach.
When cooked, add millet.
Cook for 2-3 minutes covered.
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