Foxtail Millet Cranberry Rice - South Indian style

 

           Looking for a quick meal that is both healthy and nutritious? Then this South Indian recipe of  FOXTAIL MILLET CRANBERRY RICE is just for you, where I substituted rice with millet. Very yummy and easy to prepare, this diabetic friendly dish can be served for breakfast, lunch, dinner, evening snack or as a lunch box meal. So it is a great option to use up any leftover cooked millet. Enjoy just as it is or with pickle or papad for a comforting meal.

         This dish is a spicy and tangy millet recipe using cranberries that are naturally sour in taste. At times you can use lemon juice or tamarind pulp for more tanginess. It is also a perfect picnic meal that can be served with any chips or pickle. It is also a quick dish if you already have some cooked millet sitting in the refrigerator. So check out the step by step pictorial recipe to prepare this wholesome one pot dish. 

          Millets in general are very popular these days. 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. It helps in reducing blood sugar levels, has healthy carbs, dietary fiber, calcium, iron, etc. So do try this amazing and wholesome millet recipe and introduce something new to your dear ones. 

          Easy, hassle free and simple to prepare, it is ideal when you run out off time or when you have those hungry pangs. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, chips, papad or fryums.

          Cranberry, on the other hand, has a lot of healthy benefits. It is a rich source of vitamin E and C. It also prevents urinary problems, is good for the heart, lowers blood pressure, reduces inflammation, improves cholesterol, etc. 

• 1/2 cup Foxtail Millet, Soaked for 1-2 hours
• 1 cup fresh cranberries, rinsed & drained
• 1-2 tbsp. oil
• 1/2tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 dry red chili, broken
• 1/2 tsp. whole peppercorns
• 1 tsp. urad dal (split green gram)
• 1 tbsp. chana dal (Bengal Gram)
• 1-2 green chilies, slit
• 1 sprig curry leaves
• salt to taste
• 2 tbsp. roasted cashew nuts 
• 1-2 tbsp. coriander leaves, chopped

          Pressure cook the soaked Foxtail Millet in 1 cup water for 3-4 whistles. Once it has cooled down, then fluff it up with a fork and keep aside.

           Add the cranberries to a pan along with 1/4 cup water, a pinch of salt and 1 tsp. oil. 

          Simmer on a low to medium flame till all the water has evaporated. It should turn soft and mushy. Keep aside. 

          Heat oil in a pan and temper with mustard seeds and cumin seeds. 

          After it stops spluttering, add the dry red chili, peppercorns, urad dal, chana dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds.

          Add the cooked millet, cranberry paste, salt to taste and cashew nuts. Mix everything well and sauté for 2 minutes.

          When done, switch off the flame and garnish with coriander leaves. Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Add the cranberries to a pan along with 1/4 cup water, a pinch of salt & 1 tsp. oil. 

Simmer on a low to medium flame till all the water has evaporated. It should turn soft and mushy. Keep aside. 

         Heat oil in a pan & temper with mustard seeds and cumin seeds. 

After it stops spluttering, add the dry red chili, peppercorns, urad dal, chana dal, asafoetida, green chilies & curry leaves. Sauté for a few seconds.

Add the cooked millet, cranberry paste, salt to taste & cashew nuts. Mix everything well & sauté for 2 minutes.

 When done, switch off the flame & garnish with coriander leaves. 

Serve with papad, chips or fryums for a nice comforting breakfast / meal.

Makhana Millet Tikki (Lotus Seeds & Foxtail Millet Pattties)

 

          Fried snacks are anytime welcome by most of us. However, for a change, how about giving them a healthy touch without compromising on the taste and flavor? So check out these healthy shallow fried Makhana Millet Tikki which are worth a try and they tastes absolutely yummy. I have used Foxtail millet. You can go in for any other millet of your choice. 

          These Tikkis are a great party recipe perfect for special occasions. You can enjoy these them as an appetizer with sweet tamarind chutney or green chutney, as a tea-time snack or as a lunch box meal in the form of a wrap. It is a very easy recipe. All it needs to be done is to mix all the ingredients, make tikkis and shallow fry them to perfection. 

           Makhana is a very healthy snack item that can be enjoyed by just dry roasting it in butter and ghee. You can sprinkle some pepper or chili powder for a spicy flavor. Dessert made of makhana are equally tempting, is apt for festive occasions and is also diabetic friendly. Just skip the sugar and replace it with dates and you can enjoy it guilt free. 

             So what are you waiting for? Go ahead and give these Tikkis a try. They can also be served as a main course with naan, tandoori roti or pita bread. For a healthier version it can be grilled to perfection. You may also have it as a burger complete with all the stuffing of your choice. So check out the step by step pictorial recipe to prepare this awesome treat.

• 1 & 1/2 cups makhana
• 1/2 cup Foxtail millet, cooked & ground to a paste
• 2 tbsp. roasted peanuts, powdered
• 2 tbsp. sesame seeds, dry roasted & powdered
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 2 tbsp. coriander leaves & stem, chopped
• 1 tsp. nigella seeds (kalonji)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1 tbsp. lime juice 
• oil to shallow fry

          Dry roast the Makhana till light golden in color & set aside to cool down. Then transfer to a mixer jar and blend into a powder.

          In a mixing bowl, transfer the powdered makhana powder. To it, add all the ingredients (except oil) and combine everything well.  

          Divide into equal size portions. Give a round shape or any shape of your choice.

          Heat oil in a pan and shallow fry them, few at a time, on both sides till golden brown and crisp on both sides.

          Drain on a kitchen towel and serve with sweet tamarind chutney and green chutney for a comforting evening snack.

      Dry roast the Makhana till light golden in color & set aside to cool down.

                Then transfer to a mixer jar & blend into a powder.

                     To it, add the cooked & blended millet, 

       

 

                 ground roasted peanuts and roasted sesame seeds, 

                  chopped onion, ginger, garlic, green chilies,

 

Kalonji, turmeric powder, roasted coriander powder, roasted cumin powder, garam masala powder,

                  

coriander leaves with stems, salt & lime juice. Combine everything well. 

Divide into equal size portions. Give a round shape or any shape of your choice.

Heat oil in a pan & shallow fry them, few at a time, on both sides till golden brown & crisp on both sides.

                      Drain on a kitchen towel.

 Serve with sweet tamarind chutney & green chutney for a comforting evening snack.

Red Dragon Fruit Millet Kheer / Payasam

 

           Kheer / Payasam is one of the most common and a very popular Indian sweets. It is a must in all festivals, ceremonies or auspicious occasions. So check out this yummy and healthy kheer prepared with foxtail millet and red dragon fruit puree. It turned out really delicious and appealing with a rich vibrant colour.

          

               Foxtail millet can be substituted with any other millet of your choice. You can also replace the sugar with jaggery, dates puree or stevia to make it diabetic friendly. It takes very little time to dish out and turns out just amazing with just a few ingredients easily available in your kitchen. You can relish at room temperature or chilled. 

                It can be enjoyed as a festive dessert, an after meal dessert or as a side dish with poori / paratha. It is simply wholesome and very satisfying. Serve, garnished as desired and enjoy. So check out a quick step by step pictorial recipe to prepare this healthy fruity millet kheer. 

• 1 cup cooked & slightly mashed Foxtail Millet
• 1 red dragon fruit, pureed
• 1 tsp. ghee
• 2 cups full fat milk
• pinch of salt
• 2-3 tbsp. sugar
• 1/4 tsp. cardamom powder
• 1/4 cup milk powder
• 1-2 tbsp. chopped pistachios & almonds

             Transfer the dragon fruit puree and ghee to a pan. Simmer on a low flame for 4-5 minutes. Keep aside to cool. 

             Bring the milk to a boil along with a pinch of salt. Add all the ingredients (except dragon fruit puree) and mix everything well.

             Simmer on a low flame and keep stirring till the kheer turns slightly thick.

             Now add the dragon fruit puree and give it a mix. Simmer for 2-3 minutes. Garnish as desired and serve at room temperature or chilled.

Transfer the dragon fruit puree & ghee to a pan. Simmer on a low flame for 4-5 minutes. Keep aside to cool. 

Bring the milk to a boil along with a pinch of salt. Add all the ingredients (except dragon fruit puree) & mix everything well. Simmer on a low flame & keep stirring  till the kheer turns slightly thick.

                      Add the dragon fruit puree.

                      Mix well & simmer for 2-3 minutes. 

       Garnish as desired & serve at room temperature or chilled.

Millet & Anjeer Phirni (Millet & Fig Pudding)

 

               Why not make a phirni with a difference? Shun the usual rice and prepare in a different avatar. Just add millet paste and anjeer / fig puree to the milk and make this healthy and yummy Millet & Anjeer Phirni. It is absolutely an easy, quick and a yummy chilled dessert. I am sure it will be very much appreciated. It is a great party recipe and a festive dessert too. So relish this phirni chilled, just as it is or with poori / paratha. 

                 Phirni is a traditional pudding that has its origins in the Northern regions of India. This recipe of Millet & Anjeer Phirni is diabetic friendly and can be enjoyed guilt free as I have added jaggery instead of sugar. 

           You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. So try this phirni in a new avatar by checking out the step by step pictorial recipe to prepare this awesome healthy dessert. 

• 2 cups milk
• 2 tbsp. Foxtail Millet, soaked overnight
• 5 dried figs / Anjeer, soaked overnight
• 2 tbsp. jaggery powder or to taste
• 1/4 tsp. cardamom powder
• pinch of saffron
• 2 tbsp. chopped almonds & pistachios
• 1 tbsp. raisins, soaked for 10 minutes
• few dried rose petals
• 1 tsp. chopped anjeer

          Blend the soaked millet into a smooth paste by adding some water. Keep aside.

          In the same way, blend the soaked Anjeer into a puree by adding some water. Keep aside.

          Bring the milk to a boil. Add the ground millet and simmer on a low flame till it turns slightly thick.

          Then add the anjeer puree and continue to simmer for 2-3 minutes by stirring it continuously.

          Add the jaggery powder, cardamom powder, half of the chopped nuts, raisins and saffron.

          Mix well and simmer further for 2 minutes. Switch off the flame and keep aside to cool down before refrigerating it.

          Serve chilled, garnished with chopped nuts, chopped anjeer, raisins, dried rose petals and few saffron strands. 

                                 Soak the dried figs overnight.

                            Bring the milk to a boil. 

Add the ground millet & simmer on a low flame till it turns slightly thick.

Add the anjeer puree & continue to simmer for 2-3 minutes by stirring it continuously.

                      Add the jaggery powder,

 

                           cardamom powder 

half of the chopped nuts, raisins & saffron. Mix well & simmer for 2 minutes. Switch off the flame & keep aside to cool down before refrigerating it.

Serve chilled, garnished with chopped nuts, chopped anjeer, raisins, dried rose petals and few saffron strands.