Travel & Food

Cook healthy with foxtail millet

Foxtail millet is believed to control blood sugar and cholesterol. Try out these healthy foxtail recipes, courtesy Dr. Soundararajan P., Corporate Executive Chef, Mahindra Holidays & Resorts India Ltd.

Foxtail millet is believed to control blood sugar and cholesterol. Try out these healthy foxtail recipes, courtesy Dr. Soundararajan P., Corporate Executive Chef, Mahindra Holidays & Resorts India Ltd.

Chef Dr. Soundararajan P., Mahindra Holidays & Resorts India Ltd

Chef Dr. Soundararajan P., Mahindra Holidays & Resorts India Ltd

Foxtail Millet Pongal

Ingredients:

Foxtail Millet Rice 200 gms; Moong dal 25gms; Ginger, a small piece; Black Peppercorn, half teaspoon; Asafoetida/Hing, a pinch; Salt as required; Oil as required; Mustard seeds, ¼ teaspoon; Urad dal, ¼ teaspoon; Ghee 2 tablespoons; Fried cashewnuts 10; Raisins 10; Almonds 10; Curry leaves, a few; Oil 1tablespoon.

Method:

In a dry hot pan, sauté the Foxtail millet rice till you get the aroma. In a pressure cooker, add washed foxtail millet rice, moong dal, salt and water as required and boil it. After you get the pressure released, turn the heat on low flame for 10 minutes and turn off. In a pan, heat the ghee, add cashew nuts, almonds, raisins and fry it and keep them aside. In the same pan, add oil, splutter mustard seeds, urad dal, peppercorns, ginger, curry leaves and hing and sauté it. Open the cooker and mix well.

Foxtail Chicken Biryani

LR-Foxtail millet Chicken biryani

Ingredients:

Whole garam masala 5gm; Onion 75gm; Green chillies 15 gm; Coriander leaves 10 gm; Tomato 50gm; Ginger garlic paste 1tbs; Curd 50ml; Chicken 150gm; Chili powder 15gm; Coriander powder 10gm; Turmeric powder 5gm; Mint leaves 10gm; Foxtail millet 100gm; Oil or ghee 75ml.

Method:

Boil Foxtail millet to 75 per cent and keep aside. In a pot, add oil or ghee, then add whole garam masala, onion and fry it to golden brown. Then add ginger-garlic paste, sauté for a while and add tomatoes. Add all the dry powder masala.

Add the chicken, cook with all the masala. Add coriander, mint leaves and salt. Once the chicken is cooked around 80 to 85 per cent, slowly mix the boiled foxtail millet and cook 10 to 12 minutes in slow flame. Keep it in the Dum for about 20 minutes. Remove and serve hot, garnished with chopped coriander leaves.

 

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