Great way to add the nutritious millets to your diet.
- Cooked foxtail millet - one cup (about 220 gm)
- Red chilly - 5
- Garlic - 10-15 cloves
- Onion - 1 big (chopped)
- Red bell pepper - 1
- White pepper powder - 1 tsp
- Cold-pressed coconut oil - 2-4 tsp
- Coconut (fresh) - 1/4 cup
- Green chilly - 4
- Saunf - 1 tsp
- Soaked cashew - 9 to 10 (soaked in warm water for 20-30 min)
- Jeera - 1 tsp
- Veggies 1 cup (mixed)- carrot, beans, cabbage, cauliflower, peas, Indian corn
- Methi leaves - 20 to 25 (finely chopped)
- Coriander leaves (finely chopped)
- Cook desired millet (I used foxtail millet) and transfer it to a plate. Puff it up with a fork, so that millet doesn't become sticky.
For 1st layer (red layer) :
- Soak red chilly and 10 garlic cloves for at least 30 min
- Heat a tawa and roast the soaked garlic cloves & red chilly along with onion, red bell pepper. Once the ingredients are lightly browned, switch off the gas, allow to cool down and puree them with white pepper powder. Make a thick paste.
- In a kadai, heat 2 tsp oil, put the paste and cook till raw smell goes. Keep it aside.
- From the cooked millet, take about 1/4th portion (you can vary the proportion of layers as per your choice) and mix it with the paste made above. This is layer 1, keep it separately.
For 2nd layer:
- Ground the following together: coconut, green chilly, saunf and soaked cashew. Make into a thick puree.
- In a kadai, heat a little oil and add jeera
- Once the jeera splutters, add finely chopped mixed veggies of choice, finely chopped garlic cloves (2-5) and methi leaves. Fry till veggies are cooked.
- Into the cooked veggies, add the coconut paste (prepared in step 1)
- Cook till raw smell goes.
- Now add this mixture to the remaining cooked millet. This is layer 2, keep it separately
- In a small bowl (katori), sprinkle some coriander and then fill up half the bowl with the 1st layer, press lightly. Then add the 2nd layer and press lightly & smoothly
- Steam for 15 minutes (steaming at this stage is options but it ensures flavours are infused nicely).
- Once steamed, cool a bit and then turn the katori upside down on the serving plate. Serve hot!