Foxtail Millet Veg. Sushi Rolls - Fusion style

 

          Japanese Cuisine is full of surprises and are basically simple and healthy. So, give a twist to the original Maki Sushi Rolls by substituting rice with millet. So these healthy and guilt free sushi rolls are diabetic friendly. 

          These Maki Sushi Rolls are prepared with Foxtail millet. However, you can go in for any other variety of your choice. Very few ingredients goes into making this comfort meal. They can also be relished for breakfast, as appetizers, snacks or main course with tomato sauce. So check out the step by step pictorial recipe to prepare my version of these yummy Foxtail Millet Veggie Sushi Rolls. 

          In this recipe, Cooked and mashed millet sushi rice, nori sheets and few julienne veggies are the main ingredients. Apart, from the veggies I have used, you can also add any other variety too, like, capsicum, bell peppers, sautéed paneer, spring onion, coriander & mint leaves, etc. 

          Seaweed is widely used by the Japanese and the Chinese as well. It contains a lot of minerals, nutrients, iodine, calcium, is low in calories and helps in purifying the blood. So it is highly recommended for a well balanced diet. You can make various dishes with it. 

          

• 1/2 cup Foxtail millet, soaked for 3-4 hours
• 3 nori sheets
• 1 cup mixed veggies or as required, cut into long strips (cucumber, carrot, beetroot, lettuce leaves)
• 1 tsp. lime juice
• 1/4 tsp. salt or to taste
• pinch of pepper powder
• pinch of red chili flakes
• 2 tbsp. tomato sauce or as required

          Cook the millet as you normally do. Keep it aside to cool down slightly. Then  mash well and keep aside. 

          In a small bowl, mix together the mashed millet, lime juice, salt, pepper powder and red chili flakes. 

          Take a sushi (bamboo) mat and place a nori sheet on it with the glossy side down. Now wet your hands and spread a handful of the cooked & mashed millet over the nori sheet. 

          Then add some tomato sauce, followed by few of the sliced veggies. 

          Now with the help of the sushi mat, roll the nori sheet by gently pressing it as you go. 

          Once done, transfer to a chopping board and cut them into equal size portions with a sharp knife. Keep cleaning the knife with a damp cloth each time you slice the rolled sushi. 

          Serve immediately with tomato sauce as an appetizer or main course. 

In a small bowl, mix together the mashed millet, lime juice, salt, pepper powder & red chili flakes. 

Take a sushi mat & place a nori sheet on it with the glossy side down. Now wet your hands & spread a handful of the cooked & mashed millet over the nori sheet. Then add some tomato sauce, 

                   followed by few of the sliced veggies. 

Now with the help of the sushi mat, roll the nori sheet by gently pressing it as you go. 

Transfer to a chopping board & cut them into equal size portions with a sharp knife. Keep cleaning the knife with a damp cloth each time you slice the rolled sushi. 

Serve immediately with tomato sauce as an appetizer or main course. 

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.

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.

Sabudana Millet Vada (Deep Fried Sago Millet Patties)

 

          This is my version of the very popular and traditional Maharashtrian snack - Sabudana Vada, made out of sago, boiled potatoes and other aromatic ingredients. However, in this recipe, I replaced the potatoes with Foxtail millet for a healthier version. You can use any other millet of your choice. 

         The addition of peanuts gives a nice crunch to these yummy vadas and the roasted chickpea flour and rice flour a binding to the vadas. These crispy patties are generally had during fasts, where the onion can be omitted. Enjoy as an evening tea time snack or as an appetizer with some spicy green chutney. So check out the step by step pictorial recipe to prepare these amazing Sabudana Millet Vadas.

Dry Roast & Grind - 

• 2-3 dry red chilies
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1 tsp. coriander seeds
• 1/2 mace
• 2-3 green cardamom

Other Ingredients - 

• 1/3 cup sabudana (sago), soaked overnight
• 1/4 cup cooked foxtail millet
• 50 gms. paneer
• 2 tbsp. roasted peanuts, coarsely ground
• 1 tbsp. roasted chickpea flour
• 2 tbsp. rice flour
• 1 tbsp. roasted spice powder
• 1 onion, finely chopped
• 1 tsp. ginger, grated
• 2 fresh red / green chilies, chopped
• 2-3 tbsp. coriander leaves & mint leaves, chopped
• 1 tsp. chaat masala
• 1/2 tsp. salt or to taste
• oil to deep fry

          Dry roast all the mentioned ingredients slightly till you get a nice aroma. After it cools down, grind into a powder and keep aside. Drain any excess water from the soaked sabudana. 

          In a bowl, take the cooked millet, drained sabudana, paneer and the ground peanuts. Mash well. 

          Then add rest of the ingredients, except oil. Combine everything well and then divide this mix into equal portions. 

          Take each portion and shape into a round flat patty. Do the same with the rest of the mix.

          Heat oil in a pan and deep fry the vadas, few at a time, till crisp and golden in colour on a low to medium flame. 

          Drain on a kitchen towel and serve hot as an appetizer with green chutney or sauce.

In a bowl, take the cooked millet, drained sabudana, paneer & the ground peanuts. Mash well. 

                       Then add rest of the ingredients, except oil. 

     Combine everything well & then divide this mix into equal portions. 

                 Take each portion & shape it into a round flat patty. 

Heat oil & deep fry the vadas, few at a time, till golden in colour on a low to medium flame. 

                            Drain on a kitchen towel.

                    Serve hot as an appetizer with green chutney or sauce.

Multigrain Macaroni Pasta in Tomato Sauce

 

            Check out this healthy Italian classic dish of Pasta in Tomato Sauce. I used multigrain Macaroni Pasta to dish out this comfort food. I usually prepare the sauce before hand and keep it refrigerated so that I can dish out this yummy breakfast / one-pot meal at a short notice. 

            For a non-veg. version, you can add chicken / mutton mince or some sausages. Spaghetti too can be used in place of pasta or macaroni. Either ways, it tastes simply delicious. So check out the step by step pictorial, recipe to prepare it. 

• 1 cup pasta, boiled al dente 
• 1/4 cup water in which it was boiled
• 2-3 tomatoes, pureed
• 2 tbsp. olive oil
• 1 tsp. butter 
• 1 bay leaf
• 1 tbsp. garlic, chopped
• 2 onions, chopped
• salt to taste
• 1/2 tsp. pepper powder or to taste
• 1/2 tsp. red chili flakes or to taste
• 2 tbsp. tomato ketchup
• 2 tbsp. tomato paste
• 2-3 tbsp. cheese, grated

           Heat oil and butter in a pan and sauté the bay leaf and garlic for a minute. Then add the onion and stir fry till translucent. 

          Add the tomato puree, tomato paste and tomato ketchup. Give it a mix.

          Then add salt, pepper powder and red chili flakes. Sauté for 8-10 minutes on a medium flame or till the sauce reduces to the right consistency.

          Add the boiled pasta and the water in which it was boiled. Mix well and simmer for 2 minutes. Serve, garnished with grated cheese.

                      Boil the pasta till it is al dente and keep aside. 

             

           

      Heat oil & butter in a pan & sauté the bay leaf & garlic for a minute. 

                          Add the onion & stir fry till translucent. 

       Add tomato puree, tomato paste & tomato ketchup. Give it a mix.

      Add salt, pepper powder & red chili flakes. Sauté for 8-10 minutes.

            Add the boiled pasta & the water in which it was boiled. 

                        Mix well and simmer for 2 minutes. 

                    Serve, garnished with grated cheese.