Foxtail Millet Custard Pudding

 

            Millets in general are very popular these days. So check out this kheer / payasam / pudding recipe made of foxtail millet. I added some custard powder to it. However, it is purely optional. You can also use jaggery or dates as a sweetener. This wonder grain is both diabetic and heart friendly. It has a lot of health benefits and antioxidants as it is packed with essential nutrients like fibre, protein, iron, etc. 

         

               It is also a great substitute to rice and you can relish this pudding for breakfast with chapatti / paratha / poori or as an after meal dessert. It can also be prepared as a festive dessert  for any special occasions. So here's a step by step pictorial recipe to prepare this heathy dessert. 

• 1/2 cup foxtail millet 
• 2 & 1/2 cups milk
• 1 & 1/2 cups water
• 2-3 tbsp. custard powder (any flavour)
• sugar to taste (I used brown sugar)
• pinch of salt 
• 1 tsp. ghee
• 2 bay leaves
• 1/4 tsp. cardamom powder
• 1 tbsp. chopped pistachios
• pinch of saffron
• 1 tsp. rose / kewra water

           Soak the millet in sufficient water for an hour. Then drain well.

          Heat ghee in a pan and sauté the soaked millet for 2 minutes. Pressure cook in 1 & 1/2 cups water for 4-5 whistles or till it is cooked well and slightly mushy. 

          Meanwhile, add the custard powder to 1/4 cup milk and mix well. Keep aside.

          In a saucepan, bring the remaining milk to a boil along with the bay leaves and a pinch of salt. Add the cooked millet and simmer for 4-5 minutes on a low flame.  

          Now add the sugar, followed by the cardamom powder and continue to simmer till the sugar dissolves.

          Pour in the custard mix slowly and keep stirring for 2-3 minutes till it starts to thicken. 

          When done, switch off the flame and add the rose water, chopped pistachios and saffron. Allow it to cool down before you refrigerate. 

          Serve chilled as an after meal dessert or for breakfast with paratha / poori / chapatti. It can also be prepared as a festive dessert or for any special occasions. 

                                Heat ghee in a pan & sauté the soaked millet for 1-2 minutes. 

                     Pressure cook in 1 & 1/2 cups water for 4-5 whistles till it is cooked well 

                     and slightly mushy. 

                             Meanwhile, add the custard powder to 1/4 cup milk & mix well.

                     In a saucepan, bring the remaining milk to a boil along with the bay leaves

                     and a pinch of salt. 

                           Add the cooked millet and simmer for 4-5 minutes on a low flame.  

                                  Now add the sugar, 

                        followed by the cardamom powder & simmer till the sugar dissolves.

                  Pour in the custard mix & keep stirring for 2-3 min. till it starts to thicken. 

                                When done, add the rose water, chopped pistachios & saffron. 

                      Allow it to cool down before you refrigerate. Serve chilled as an after meal 

                      dessert or for breakfast with paratha / poori / chapatti. 

                       It can also be prepared as a festive dessert or for any special occasions. 

Maan Kochu Bata (Taro Root Chutney - Bong style)

 

         This is a very old Bengali recipe and almost a forgotten one. It is very popular both in the interiors of West Bengal and Bangladesh. In this recipe, the taro root is ground along with fresh coconut, green chilies and garlic into a smooth paste. This is then stir fried in mustard oil with a tempering of nigella seeds. It is best enjoyed with hot steamed rice. So check out the step by step pictorial recipe to prepare this traditional recipe.

• 300-400 gms. taro root
• 2 tbsp. fresh grated coconut
• 2-3 green chilies
• 4-5 garlic cloves
• 1 tsp. lime juice
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 1 dry red chili
• 1 tsp. kasundi (opt)

          Peel the taro root and wash well. Then grate and marinate with a tsp. of salt for 15 minutes.

          Drain off the white liquid. Grind along with green chilies, garlic cloves, coconut and lime juice to a smooth paste. 

          Heat 2 tbsp. oil in a pan and temper with dry red chili and nigella seeds. Sauté for a few seconds. Then add the ground paste and turmeric powder. Adjust the seasoning.

          Stir fry till all the moisture has evaporated. Switch off the flame. Drizzle a tsp. of oil or kasundi and serve with hot steamed rice. 

                                  Peel the taro root and wash well. 

                                  Then grate and marinate with a tsp. of salt for 15 minutes.

                                 Drain off the white liquid. 

                   Grind with green chilies, garlic cloves, coconut & lime juice into a paste.

 

                                 Heat 2 tbsp. oil & temper with dry red chili & nigella seeds. 

                      Add the ground paste and turmeric powder. Adjust the seasoning. Saure

                      till all the moisture has evaporated. Switch off the flame. 

                            Drizzle a tsp. of oil or kasundi and serve with hot steamed rice. 

Olkopi Koraishutir Ghonto (Kohlrabi / Knol Kohl & Green Peas Curry - Bong style)

 

            This humble veggie has a lot of nutritional benefits and is considered low in calories and should be included in our daily diet. It may not be too popular,, but if cooked properly with a combination of spices, it tastes absolutely yummy. I prepared it with an addition of some green peas and dried lentil dumplings, the Bong way. It goes well as a side dish with chapattis or with steamed rice. So check out the step by step pictorial recipe to prepare it.

• 2 Olkopi (Kohlrabi), cubed & steamed
• 1/3 cup green peas (fresh / frozen)
• 2-3 tbsp. mustard oil
• 8-10 bori (dried lentil dumplings)
• 1/2 tsp. cumin seeds
• 2 green cardamoms
• 1" cinnamon
• 3-4 cloves
• 1 bay leaf
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 3-4 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tsp. ghee 
• 1 tbsp. coriander leaves 

          In a bowl, mix together the ginger-garlic paste and all the dry spices along with some water to make a smooth paste. Keep aside. 

          Heat oil in a pan and fry the bori till light golden brown. Remove and keep aside.

          Temper the same oil with bay leaf, cardamom, cloves, cinnamon and cumin seeds. Sauté for a few seconds. 

          Now add the chopped onion and sauté till light brown. Then add the spice paste and sauté till the oil leaves the sides of the pan.

          Add the steamed olkopi and sauté for 4-5 minutes on a low flame. Now add the green peas, green chilies and 1 cup water. Cover and simmer on low flame till almost done.

          Now add the fried bori and continue to cook till the gravy thickens. Add ghee and coriander leaves. Give it a toss and serve either with rice or chapattis.

                                  Cut the Olkopi into small cubes and steam them. 

                                   Heat oil & fry the bori till light golden brown. Keep aside.

                    Temper the oil with bay leaf, cardamom, cloves, cinnamon & cumin seeds. 

                                  Add the onion and sauté till light brown. 

                             Add the spice paste & sauté till the oil leaves the sides of the pan.

                              Add the steamed olkopi & sauté for 4-5 minutes on a low flame. 

      Add green peas, green chilies & 1 cup water. Cover & simmer on low flame 

till almost done.

                                 Add the fried bori & continue to cook till the gravy thickens. 

Add ghee & coriander leaves.

                                 Serve either with rice or chapattis.

Beans Foxtail Millet Stir Fry

 

          Foxtail Millet is a wonder grain which is diabetic and heart friendly. It helps in reducing blood sugar levels. So if you happen to have some leftover cooked foxtail millet, add the same to some chopped French beans for a quick stir fry. 

          It is a very simple and an easy recipe that goes well as a healthy breakfast menu, as a brunch or as a lunch box meal. It can also be used as a filling for sandwiches or wraps. So check out a quick step by step pictorial recipe to prepare it. 

• 300 gms. French beans, chopped, steamed
• 1/4 cup cooked foxtail millet 
• 2 tbsp. oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1/2" ginger, chopped
• 2-3 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. sambar powder
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lemon juice

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stop spluttering, add the chopped onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown.

          Now add the steamed beans, cooked millet and mix well. Then add all the dry spices and stir fry for 4-5 minutes on a low to medium flame. 

          When done, switch off the flame. Add lemon juice and coriander leaves. Give it a toss and serve for a healthy breakfast, brunch, snack or as a lunch box meal. 

                                  Steam the chopped beans till tender.

                         Heat oil in a pan & temper with mustard seeds and dry red chilies. 

Add chopped onion, ginger, garlic, green chilies & curry leaves. Sauté till

                      light brown.

                                  Add the steamed beans, cooked millet and mix well.

                     Then add all the dry spices & stir fry for 4-5 minutes on low to med. flame. 

                        When done, switch off the flame. Add lemon juice & coriander leaves. 

                                  Serve as a side dish with rice or chapattis.