Sunday, January 26, 2014

Barnyard millet Tomato rice

Barnyard millet Tomato rice
Left:Potato side dish, Right: Barnyard millet Tomato rice


Ingredients:
  1. Barnyard millet – 1 cup (150 gms)
  2. Water – 3 cups
  3. Tomato – 3 medium sized
  4. Onion (big or small) – 1/2 cup
  5. Ginger & garlic paste – 1 teaspoon
  6. Coriander leaf – 1/4 cup 
  7. Pudhina leaves – 6
  8. Gingelly (Sesame) oil – 2 teaspoons
  9. Mustard – 1/4 teaspoon
  10. Fennel  - 1/2 teaspoon
  11. Curry leaves – 1 spring
  12. Green chilly – 1 no.
  13. Chilly powder – 1/4 teaspoon
  14. Turmeric powder – 2 pinches
  15. Rock salt – as required
  16. Cinnamon – 1 inch piece
  17. Clove  – 3 nos.
  18. Bay leaf – 2
  19. Black stone flower – 1 teaspoon

Method:
  1. Soak Barnyard millet 30 minutes before cooking.
  2. Heat oil in a pressure cooker. Add mustard and let it splutter. Add fennel seeds, cinnamon, clove, bay leaf & black stone flower and sauté for a minute. Add ginger garlic paste and chopped onion. Sauté till onion becomes transparent. Add coriander and pudhina leaves and sauté for a minute. Add tomato, turmeric powder, chilly powder and rock salt. Saute till the tomatoes leave raw smell. 
  3. Add water and let it come to the boiling stage. Add Barnyard millet and stir well. Adjust salt if needed. Cover the cooker with lid. After the first whistle, reduce the flame and wait for 8 minutes. Turn-off the stove. 
  4. Open the lid 5 minutes after the pressure is released and serve hot.

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