My jeans are really tight with all the cakes, cheese sandwiches, pizzas…i have been scoffing during these last few days😀. I am now thinking in shedding the extra weight slowly and naturally to make sure you don’t put all the weight back on again. So I started using variety of millets since from a week instead of rice. Millets are gluten-free and easily digestible. I had to experiment a lot and eventually I started liking them. One of the favourite has been Foxtail Millet called Korralu in Telugu, Navane in Kannada and Kakum in Hindi.
Initially you may not like the taste of millets but once you start cooking them in right way in your favourite dishes, the taste grows on you. Many people think that millets are boring and tasteless food. But it is absolutely not true. We can prepare delicious recipes using millets. And this is one of the recipe using Foxtail Millet.
Some benefits :
- Foxtail Millet is in pale yellowish colour and rich in proteins, beta carotene and other minerals.
- Since the fibre content is high, it has a low glycemic index and keeps you full for a good 3 to 4 hours.
- It helps in lowering blood cholesterol.
- It doesn’t have sugar in any form, hence it is highly recommended weight loss food.
- Winters are the best to have this millet since it is said to keep the body warm
Foxtail Biryani….it is an easy one pot dish, perfect for office lunch boxes and picnics. It’s so simple, taste is very fresh and uplifting goes perfect with any raita and a simple papad.
Here goes the recipe…
Category : Main
Cuisine : Indian
Makes 4 servings
Author : Jyo
- 1 cup foxtail millets
- 2 cups of vegetables (carrots, beans, peas, capsicum, sweet corn, cabbage and zucchini)
- 3 tbsp oil
- 1 tsp cumin seeds/jeera
- 4 cloves
- 1 inch cinnamon
- 3 cardamoms
- 1 star anise
- 2 bay leaves
- 1 onion chopped
- 3 green chillies sliced
- 1 tsp ginger garlic paste
- 15 fresh mint leaves
- 1 tomato chopped
- 1 tbsp yogurt or thick curd
- 1 tsp chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 15 saffron strands
- 2 cups of water
- Coriander leaves
- Wash and soak foxtail millets for 15 minutes.
- Finely chop onion, tomato, mint and coriander leaves.
- Slit green chillies length wise.
- Chop vegetables evenly in medium/small size.
1. Place a pressure cooker over medium heat. Add oil, temper the jeera, then add whole spices….star anise, cloves, cardamoms, bay leaves….saute them till aromatic. Then add ginger garlic paste, stir until there is no raw smell, now add onions and green chillies. Cook for a minute.
2. Add chopped vegetables. Saute for a minute, then add chilli powder, jeera powder and coriander powder. Mix well.
3. Then add yogurt, chopped tomato and mint leaves. Mix.
4. Now add soaked foxtail millet, water, saffron strands and salt. Mix.
5. Cover the pressure cooker, cook and allow for 2 whistles. Then switch off the heat and let it sit for 20 to 25 minutes. Open the pressure cooker, fluff it up with a fork.
6. Garnish with coriander leaves and serve with raita and papad.
You can use any vegetable according to your preference.
Ratio of water proportion is 1 cup foxtail millet : 2 cups of water.
Vegans can avoid yogurt.
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HAPPY COOKING… JYO