Another healthy eating experiment that turned out right. I have become a big fan of the little millet (I don't know what exactly this is called in Hindi but it looks very much like the varton wale chawal that my masi uses during Navratri) for it's taste and have been replacing it for rice everywhere.
This is a fairly easy, put everything together and dump it in the oven, recipe and it turned out quite tasty. Even my son (who is going through a "I hate rice" phase) asked for seconds and thirds!
Ingredients
1 cup little millet (soak for 20-30 mins)
2 cup Veg stock (add a little salt)
200 gms paneer (cubed)
1/2 green capsicum (sliced length wise)
1/2 yellow capsicum (sliced length wise)
1-2 carrots (chopped)
1/4 cup cauliflower florets (broken as small as possible)
2-3 spring onions, chopped
1 med onion (sliced length wise)
2-3 cloves garlic (chopped finely)
1" ginger (chopped finely)
1/2 cup chopped coriander and mint
1/4 tsp paprika
1/4 tsp black pepper
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp powdered aniseed and dry ginger
1 tsp olive oil
salt
Method
Spread the soaked millet in a baking dish. Cover with stock. Spread half the coriander-mint leaves on top. In a bowl, mix all the vegetables, ginger, garlic and paneer with all the dry powders and salt. Add the olive oil and mix and rub the spices into the veggies and paneer. Spread on top of the millet (the stock will come over the veggies too but that's ok). Spread the rest of the mint-coriander on top. Cover with a lid or foil, and bake in a prehated over (200C) for about 40 mins.
The liquid will be all gone. The millet will be all soft and fluffy. The veggies cooked and the paneer really soft.
Comments