Plain Rice
Ingredients
1 cup millet (kodo millet, barnyard millet, Little or foxtail millet)
2 cups water (adjust according to the type of millet; Little – 1:2; Barnyard 1:2; Foxtail – 1:2.5; Browntop – 1:3)
Salt to taste
Instructions
Rinse and Soak the Millet🌾 Rinse 1 cup of millet once or twice.
🌾 Soak the millet in water for about 6-8 hours
🌾 Drain the soaked millet. Do not discard the water as millets contains many wter soluble minerals. The same water can be used to cook the millets.
🌾 In a pot, add the millet and 2 cups of water used for soaking the millets. Bring to a boil, then reduce the heat to low, cover, and simmer until the millet is cooked and the water is absorbed (about 15-20 minutes). You can also use a pressure cooker for quicker cooking (3 whistles).
🌾 Once cooked, fluff the millet with a fork and set aside.
Pulav Rice
Ingredients
1 cup millet (kodo millet, barnyard millet, Little or foxtail millet)
2 cups water (adjust according to the type of millet; Little – 1:2; Barnyard 1:2; Foxtail – 1:2.5; Browntop – 1:3)
1 tablespoon oil or ghee
1 teaspoon cumin seeds
1 small onion, finely chopped
1-2 green chilies, slit
1 small carrot, other vegetable of your choice finely chopped
1/4 cup green peas
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Instructions
Rinse and Soak the Millet🌾 Rinse 1 cup of millet once or twice
🌾 Soak the millet in water for about 6-8 hours.
🌾 Drain the soaked millet. Do not discard the water as millets contains many wter soluble minerals. The same water can be used to cook the millets
🌾 In a pot, add the millet and 2 cups of water used for soaking the millets. Bring to a boil, then reduce the heat to low, cover, and simmer until the millet is cooked and the water is absorbed (about 15-20 minutes). You can also use a pressure cooker for quicker cooking (3 whistles).
🌾 Once cooked, fluff the millet with a fork and set aside.
🌾 In a large pan or kadai, heat 1 tablespoon of oil or ghee over medium heat.
🌾 Add 1 teaspoon of cumin seeds and let them splutter.
🌾 Add the finely chopped onion and sauté until it turns translucent.
🌾 Add the slit green chilies and sauté for a minute.
🌾 If using, add the finely chopped carrot green peas and other finely chopped vegetables. Sauté for a few minutes until the vegetables are tender.
🌾 Add the cooked millet to the pan with the sautéed vegetables and spices.
🌾 Add salt to taste and mix well to combine.
🌾 Cook for a few more minutes, stirring occasionally, to let the flavors meld together.
🌾 Garnish with freshly chopped coriander leaves.
🌾 Serve hot as a main dish or a side dish with your favorite curry, dal, or raita.
Curd Rice
Ingredients
1 cup millet (kodo millet, barnyard millet, Little or foxtail millet)
2 cups water (adjust according to the type of millet; Little – 1:2; Barnyard 1:2; Foxtail – 1:2.5; Browntop – 1:3)
Salt to taste
Instructions
Rinse and Soak the Millet🌾 Rinse 1 cup of millet once or twice.
🌾 Soak the millet in water for about 6-8 hours.
🌾 Drain the soaked millet. Do not discard the water as millets contains many wter soluble minerals. The same water can be used to cook the millets.
🌾 In a pot, add the millet and 2 cups of water used for soaking the millets. Bring to a boil, then reduce the heat to low, cover, and simmer until the millet is cooked and the water is absorbed (about 15-20 minutes). You can also use a pressure cooker for quicker cooking (3 whistles).
🌾 Once cooked, fluff the millet with a fork and set aside.
🌾 In a large mixing bowl, combine the cooked millets and yogurt. Mix well to get a creamy consistency.
🌾 Add salt to taste. If the mixture is too thick, you can add a little water or more yogurt to achieve the desired consistency.
🌾 Heat oil or ghee in a small pan over medium heat.
🌾 Add mustard seeds and let them splutter.
🌾 Add cumin seeds, chopped green chilies, grated ginger, and curry leaves. Sauté for a minute until fragrant.
🌾 If using, add grated carrots and sauté briefly.
🌾 Pour the tempering over the millet curd mixture and mix well.
