Millet & Chicken Porridge / Congee / Broth

 

         This is a great comfort meal of Foxtail millet and chicken porridge. Wholesome and nutritious, this diabetic friendly dish is simply divine, heart warming and is just perfect for a cold wintry night. 

          Garnish with some chopped coriander leaves, red chili flakes, boiled egg and lime wedges and enjoy. You may also drizzle some soy / chili / tomato sauce for added flavour. So check out the step by step pictorial recipe to prepare this soul satisfying yummy meal. 

          

          The main ingredients in this recipe are mainly Foxtail millet and chicken. So it is a perfect blend of the two along with some chicken stock, onion, ginger and garlic. 

          Other varieties of millet can also be substituted according to individual preference. 

          This simple meal can never be so easy, as very few ingredients are required to prepare this amazing and healthy one-pot wonder.

• 1/4 cup Foxtail millet, soaked for 30 minutes
• 1/2 cup boneless chicken cubes
• 1 tbsp. oil
• 1 tsp. butter
• 1 onion, sliced
• 2 garlic cloves, chopped
• 1" ginger, chopped
• 1-2 green chilies, chopped
• 1/4 tsp. pepper powder
• 3 cups water
• 1-2 chicken stock cube
• salt to taste (opt)
• chopped coriander leaves, red chili flakes, lime wedges, boiled egg to garnish

          Heat oil and butter in a cooker. Add the onion, ginger, garlic and green chilies. Sauté till light brown.

          Now add the soaked millet, chicken cubes, stock cube, pepper powder and water. (Water can be adjusted according to the consistency desired).

          Pressure cook for 10 minutes in a low flame after the first whistle. Ladle into individual bowls and serve it hot, garnished with chopped coriander leaves, chili flakes, boiled egg and lime wedges. You may also drizzle some chili / tomato sauce for added flavour.

                      Heat oil & butter in a cooker. Add onion, ginger, garlic & green chilies. 

                      Sauté till light brown.

                                Add soaked millet, chicken cubes, stock cube, pepper powder

                                  and water. 

                             Pressure cook for 10 minutes in a low flame after the first whistle.

                       Serve it hot, garnished with chopped coriander leaves, chili flakes, 

                       boiled egg and lime wedges.

Foxtail Millet Idli Upma

             Check out this Upma recipe made from some leftover Foxtail millet idlis. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. 

             As any leftover idlis are a great headache and not knowing what to do, we end up reheating the same and having it again the same boring way. So try making upma out of it. Tastes simply awesome and will disappear in no time. Enjoy it with some spicy chili garlic sauce instead of coconut chutney and see the difference. It tastes yummy. Serve it for breakfast, snack or as a lunch box meal. 

• 4-5 Foxtail Millet idlis, crumbled
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 whole dry chilies, broken
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 fresh red / green chilies, chopped
• salt to taste
• 2 tbsp. roasted peanuts
• 2 tbsp. boiled black chickpeas
• 2 tbsp. green peas
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tbsp. coriander leaves, chopped
• 1 tsp. lemon juice

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the dry chilies, curry leaves and urad dal.

          Sauté for a few seconds and add the onion, ginger and fresh chilies. Sauté till light brown.

         Now add the crumbled idli, salt, turmeric powder, sambar powder, boiled chickpeas, green peas and roasted peanuts. Stir fry on a medium flame for 2-3 minutes. 

          Switch off the flame and add the coriander leaves and lemon juice. Toss well and serve along with chili garlic sauce or coconut chutney for sumptuous breakfast.

Aam Payesh / Mango Kheer / Payasam / Pudding - Bong style

 

          This is a traditional Bengali Rice Pudding prepared with ripe mango pulp. So when mangoes are in season, you can add a seasonal twist to this very popular rice kheer. 

          I used a special variety of aromatic small grain rice called Gobindo Bhog. However, you can substitute it with any small variety rice. 

          This dessert can be a great party recipe or can be prepared for any festival or special occasions. 

          Enjoy it at room temperature or chilled as an after meal dessert too or relish it as a side dish with poori / paratha. It is simply wholesome and very satisfying.

• 500 ml. thick cream milk
• 2-3 tbsp. small grained aromatic rice, soaked in water for 30 minutes
• pinch of salt
• 1-2 bay leaves
• 1 tsp. ghee
• sugar to taste
• 1/4 tsp. cardamom powder
• 2 tbsp. pistachios, pecan nuts & almonds, chopped
• pinch of saffron
• pulp of one mango
• few chopped nuts, dry rose petals & mango cubes for garnishing

         

           In a thick bottomed saucepan, bring the milk, bay leaves, ghee and a pinch of salt to a boil. Add the soaked rice and simmer on a low flame, by stirring at intervals till it is soft.

          Add sugar, cardamom powder, saffron and chopped nuts. Simmer till the sugar is dissolved. When done, switch off the flame, discard the bay leaves and allow it to cool down.

         Now add the mango pulp and mix everything well. Refrigerate till serving time. Garnish with the chopped nuts, dry rose petals and mango cubes and Enjoy !!!

Doi Aloo (Potatoes in Yoghurt Gravy - Bengali Style)

 

          Who does not like potatoes? It is the most favorite veggie, with which you can try out many yummy recipes. So let me share my version of a Bong style side dish - Doi Aloo / Dahi Aloo which is basically potatoes cooked in yoghurt gravy. It pairs well with steamed rice for a great comfort and a satisfying meal. 

           A perfect blend of yoghurt, milk and baby potatoes in this creamy gravy is simply divine. 
If preferred you can reduce the gravy, but I like it this way. You may also relish with chapattis, pooris, pulao, jeera rice or plain biryani. Do give it a try by checking out the step by step pictorial recipe to prepare this simple delicacy.

• 10-12 baby potatoes, boiled & peeled
• 3 tbsp. mustard oil
• 1-2 dry red chilies
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1 bay leaf
• 1 tsp. cumin seeds
• 1 onion, ground to a paste
• 1 tsp. ginger paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 1 cup yogurt, beaten
• 1/2 cup milk
• 2-3 green chilies
• 1 tsp. ghee

          Heat 1 tbsp. oil in a kadai /pan and fry the potatoes till light brown. Drain and keep aside. 

          Heat remaining oil and temper with bay leaf, cinnamon, cardamoms, cloves, dry red chilies and cumin seeds. Sauté for a few seconds.

          Add the onion and ginger paste. Sauté till almost dry. Add all the dry spices and mix well. Sauté for a few seconds more.

          Add the yoghurt, milk, green chilies and fried potatoes. Simmer on a medium flame by stirring at intervals till the gravy is slightly reduced.

          When done and you get the desired consistency or when the oil rises to the top, add the garam masala powder and ghee. 

          Give it a stir and serve with steamed rice, veg. pulao, poori or chapattis. (If you desire a thicker consistency, reduce the gravy as per your preference).

                     Heat 1 tbsp. oil & fry the potatoes till light brown. Drain & keep aside. 

                  Heat remaining oil & temper with bay leaf, cinnamon, cardamoms, cloves, 

                  dry red chilies and cumin seeds. Sauté for a few seconds.

                                  Add the onion and ginger paste. Sauté till almost dry. 

                              Add all the dry spices & mix well. Sauté for a few seconds more.

                 Add the yoghurt, milk, green chilies & fried potatoes. Simmer by stirring 

                  at intervals till the gravy is slightly reduced.

                                  When done, add garam masala & ghee. Give it a stir.

                                  Serve with steamed rice, veg. pulao, poori or chapattis. 

Foxtail Millet Upma

 

            Foxtail Millet is a wonder grain that is diabetic and heart friendly. It contains a lot of antioxidants, helps in reducing blood sugar levels, has healthy carbs, dietary fibre, calcium, iron and can be consumed in place of rice and wheat. It is very popular in many countries and forms a staple diet. The flour is also used to make many healthy recipes. 

            So let me share a simple South Indian snack / breakfast recipe of Upma where I substituted semolina (sooji) with millet. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle / coconut chutney. So check out the step by step pictorial recipe to prepare it.

• 1/3 cup foxtail Millet / Kangni
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies, broken
• 8-10 whole pepper corns 
• 1 tsp. urad dal (split black gram lentil)
• 1 sprig curry leaves
• 2 green chilies, chopped
• 1 tsp. ginger, chopped
• 1 onion, chopped
• 1/4 cup green peas
• handful of dry fruits (cashew nuts, almonds & pecan nuts)
• 1/4 tsp. pepper powder
• salt to taste
• 1 tsp. sambar powder
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Soak the millet in sufficient water for 15-20 minutes. Add water in the ratio of 1:2 and pressure cook for 3 whistles. When cool, fluff it up with a fork and keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the curry leaves, urad dal, green chilies, ginger, onion and whole pepper corns. Sauté till the onion turns translucent.

          Add the assorted dry fruits, green peas and pepper powder. Sauté for a few seconds and add the cooked millet and salt. Mix well and stir fry for 2 minutes. 

          Add the sambar powder and give it a toss. Switch off the flame and add the ghee and coriander leaves. Serve hot as it is or with coconut chutney / pickle.

                                 Heat oil and temper with mustard seeds and dry red chilies.

                     Add curry leaves, urad dal, green chilies, ginger, onion & whole pepper                                             corns. Sauté till the onion turns translucent.

                   Add the dry fruits, green peas & pepper powder. Sauté for a few seconds.

                             Add the cooked millet & salt. Mix well & stir fry for 2 minutes. 

                                 Add the sambar powder and give it a toss. 

                             

                                 Switch off the flame & add the ghee & coriander leaves.

                                 Serve hot as it is or with coconut chutney / pickle.

                         

Foxtail Millet Dosa

 

           Millets in general are very popular these days. So start your day with some yummy Foxtail Millet Dosa, accompanied with coconut chutney and sambar. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this amazing and wholesome millet dosa and introduce something new to your family and dear ones.

 

  

          You can either ferment the batter or make it instantly. Both ways they come out really well. Add water accordingly to the batter to make the consistency of your preference. Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. 

• 1 cup foxtail millet
• 1/2 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• 2 green chilies
• 1" ginger, roughly chopped
• oil for shallow frying
• coconut chutney & sambar to serve

         Soak the millets, dal and fenugreek seeds in sufficient water overnight. Grind along with green chilies, ginger and salt into a smooth paste. The batter should be of pouring consistency.

        To make the dosa, heat a tawa / griddle. Drizzle 1/2 tsp. oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.

          Pour a ladle of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it. Fry on a low flame till one side turns light brown.

          Flip it over and cook the other side too. Make similar dosas with the remaining batter. Each time you make a dosa, rub a cut onion on the tawa for easy removal of the dosa. Serve them hot with sambar and coconut chutney.

                      Pour a ladle of the batter & spread in a circular motion with the back of 

                      the ladle. Drizzle some oil around the edges & over it. Fry on a low flame

                      till one side turns light brown.

                                  Flip it over & cook the other side too. 

                                 Serve them hot with sambar and coconut chutney.