STICKY MILLET RECIPES

More about "sticky millet recipes"

FOXTAIL MILLET UPMA | CURRYLINES – CAROLINE'S

Upma made from Foxtail millet rava.

Provided by Caroline Radhakrishnan

Categories Main Dish Snack

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 People

Number Of Ingredients 27

Ingredients

– INGREDIENTS:
Foxtail millet rava - 1 cup ((grits) 1 cup is around 200 - 250 ml)
Oil - 3 tablespoon (see Notes)
Mustard seeds - 1/2 teaspoon
Hing - a pinch (asafoetida)
Urad dal - 1 teaspoon (blacklentil gram)
Channa dal - 1 teaspoon (split chickpea)
Groundnuts - 1 tablespoon
Cashewnuts - 10
Green chillies finely chopped - 4 or as per taste
Ginger finely chopped - 1/2 inch piece
Curry leaves - 10
Mixed vegetables like peas, finely diced carrot, beans, potatoes etc - optional and in desired quantities.
Salt - 1 teaspoon or to taste
Sugar - 1 teaspoon (optional)
Boiling hot water - 3 cups (see Notes)
Lime juice - 2 teaspoons
Finely chopped coriander leaves to garnish - 1 tablespoon
Green chillies finely chopped - 4 or as per taste
inch Ginger finely chopped - 1/2piece
leaves Curry- 10
in Mixed vegetables like peas (finely diced carrot, beans, potatoes etc - optional anddesired quantities.)
teaspoon Salt - 1or to taste
teaspoon Sugar - 1 (optional)
cups Boiling hot water - 3 (see Notes)
Lime juice - 2 teaspoons
leaves Finely chopped corianderto garnish - 1 tablespoon

Steps:

Heat a medium sized kadai (wok) and dry roast the foxtail millet rava in it for at least 5 minutes on low heat or until the roasted aroma emanates.
Keep the rava aside and heat oil in the same kadai.
Add the groundnuts and cashewnuts and fry till done. Keep them aside.
In the same oil, add the mustard seeds, urad dal, channa dal and hing and fry till the dals turn brownish.
Add the green chillies, curry leaves, ginger and fry for a minute.
If using vegetables, add them at this point and stir fry till nearly done.
Add the rava and fry it for a minute or two.
Add the sugar (if using) and salt and mix well.
Make sure the flame is at its lowest and pour the boiling water into the kadai. Stir rapidly and immediately cover the vessel with a lid.
Allow it to cook without uncovering, for at least 5 minutes.
When you open the lid, the water should have been completely absorbed by the rava. If not, keep the kadai uncovered and allow the water to dry up on a low heat.
Add the lime juice and mix well, trying to fluff up the upma with a gentle hand.
Switch off the heat and garnish with coriander leaves.
Upma is best eaten hot but haters do not care, so they also eat it cold :-D Leftovers can be refrigerated for a couple of days.

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From be-still-farms.com

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FOXTAIL MILLET UPMA / THINAI VEGETABLE UPMA RECIPE ...

Jan 25, 2020 · Step by Step Recipe to Cook Foxtail Millet Upma in Pressure Cooker. (1) Start by washing the Foxtail Millet under running tap water, rinsing and then soaking it for 15 to 20 minutes, until the prep work is done. (2) Heat 1 tbsp oil in a kadhai, add 1 tsp chana dal, 1/8 tsp mustard seeds and 3-4 nos. whole red chillies.
From masalachilli.com

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Place a rack in the top third of the oven and preheat the oven to 450°F. Lightly grease a baking sheet, or line it with parchment. To make the scones: In a large mixing bowl, blend together the flours, six-grain blend, baking powder, and salt until thoroughly combined. Work the butter into the dry ingredients until the mixture is unevenly crumbly.
From kingarthurbaking.com

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DR GRAM ORGANIC MILLET (SWEET NON-STICKY GRAIN) 500G ...

Dr Gram Organic Millet (Sweet Non-Sticky Grain) 500g. $4.50. 500g. Our coarse grain organic millet provides a host of nutrients and is considered one of the most easily digested and non-allergenic grains available. The difference lies in it being of coarse grain and providing more bite when cooked or when added to salads.
From lifewinnersorganic.com

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EASY SEITAN RECIPES | BOB'S RED MILL

Aug 30, 2021 · A recipe so good, we had it printed directly on our bags of hulled millet; this stir fry is made with a winning combination of hulled millet, broccoli, water chestnuts, carrots and ginger. By adding seitan to this recipe, you'll lend it a meat-like texture while also adding extra protein to the dish.
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