Foxtail Millet Recipes
A Healthy Choice
Foxtail Millet Kheer
Dehulled foxtail millet grain – 1 cup, dry fruits, ghee, water, sugar, milk, cardamom powder – as required
- Cook the dehulled foxtail millet in boiling water for 5 min.
- Roast dryfruits in ghee.
- Boil the water and milk, then add the cooked millet, add sugar and stir slowly for 10-15 minutes until it is cooked.
- Add cardamom powder and decorate with cashew nuts and other dry fruits.
- Serve hot as a traditional sweet.
Foxtail Millet Mango Rice
Foxtail millet – 1 cup, water – 2 cups, raw mango, grated – 1 or per taste, groundnuts – 2 tsp, seasoning – curry leaves, chillies, mustard seeds, blackgram dal, turmeric, asafoetida, oil, salt to taste
- Cook the millet in water and let it cool before mixing the rest of the ingredients.
- Fry groundnuts in oil, keep aside.
- Prepare the seasoning.
- Add grated mango and saute for a minute.
- Add the cooked millet and mix.
- Tangy mango rice is ready, serve hot.
Foxtail Millet Cutlet
Dehulled foxtail millet – 100 g, potatoes – 20 g, carrots – 20 g, beans – 20 g, salt – 2 g, pepper – 5 g, chat masala – 5 g, bread crumbs – 20 g, green chillies – 5 g, water – as required and oil - for shallow or deep frying
- All the chopped vegetables and foxtail millet grain are cooked and kept aside.
- In a pan add one table spoon of oil, ginger garlic paste, sliced green chilies and fry them until light brown colour appears.
- Add the cooked millet, chat masala, pepper and cooked vegetables and mix them well.
- Make them into cutlet shapes, coat the cutlets with foxtail bread crumbs.
- Shallow or deep fry in a pan them until light brown colour appears.
- Serve with tomato sauce or chutney.
Foxtail Millet Coconut Rice
Foxtail millet - 1 cup, coconut grated - 1 cup, ghee - 2 tsp, coriander leaves - 2 tsp and salt – as desired.
- Foxtail millet is soaked for 2 hr and cooked fully.
- Add ghee and cumin, green leaves, ginger, leaves, red chilli, curry leaves and saurte them in a pan.
- Add cooked foxtail and grated coconut and cook for two min.
- Add salt as per taste and serve hot.
Foxtail Millet Vegetable Biryani / Chiken Biryani
Foxtail Millet - 1 1/2 cup, onion sliced – 2, carrots - 1/2 inch pieces (2), french beans - 1/2 inch pieces (15), green peas shelled - 1 cup, salt – as desired, green cardamoms – 8, black cardamom – 1, cloves – 15, cinnamon - 1/2 inch stick, bay leaf – 1, caraway seeds (shahi jeera) - 1/2 tsp, ginger-garlic paste - 1 1/2 tsp, turmeric powder – 1 tsp, Red chilli powder - 1 tsp, coriander powder - 1 tsp, tomatoes - 1 cup, garam masala powder - 1 tsp, Lemon juice - 1 tsp, food colour - a pinch (if desired), fresh coriander leaves chopped - 2 tsp, Fresh mint leaves chopped - 2 tsp
- Boil Foxtail millet in four cups of salted boiling water with cardamom, cloves and cinnamon, until three-fourth done. Drain excess water and set aside.
- Boil all the chopped vegetables and keep aside.
- Add green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast in a thick bottom pan.
- Add tomatoes, ginger-garlic paste, deep fried onions, carrot, French beans, and boiled green peas. Sprinkle salt, cover and cook on medium heat for two minutes.
- Add turmeric powder, red chilli powder, coriander powder, garam masala powder and mix well. Simmer for two minutes.
- Arrange a layer of millet at the top over that arrange half the cooked vegetables.
- Sprinkle fried onions, lemon juice, food colour mixed in milk garam masala powder, the coriander leaves and the mint leaves.
- Cover with a lid and cook. Let it stand for five minutes. Serve hot.
Foxtail Bread
Foxtail millet flour – 1 cup, maida – 1 cup, milk – 15 ml, salt – 1 g, yeast – 2 g, sugar – 5 g, water – 30 ml, egg-1 and oil – for greasing
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil keep aside for 2 minutes.
- Add the foxtail millet flour, maida, milk and mix them into a smooth dough.
- Knead until smooth and elastic, about 8 to 10 minutes and place in a greased bowl.
- Cover and let rise in a warm place until doubled, about 1 ½ hrs. and set the oven temperature to 190°C.
- After 1 ½ hr punch down the dough onto a floured surface.
- Shape them into a loaf and place in a greased loaf pan and bake them at 190°C for 15 to 20 mins.
- Remove from pan and cool them and cut them into loaves and pack.
Foxtail Millet Bisebelle baat
For masala powder - coriander seeds, red dry chillies, chana dal, fenugreek seeds, for sambar - cooked toor dal - 1 cup, lemon – 1, tamarind – 1, small onion - 5-7, mixed vegetables - 2 cups (carrot, drumstick, beans and potato), oil - 2 tsp, curry leaves – 10, mustard seeds - 1/4 tsp, turmeric powder - 1/4 tsp, broken red chillies – 2, asafoetida - a generous pinch, salt to taste, coriander leaves - 1 tsp, foxtail millet - 1 cup, water - 2 cups, salt a pinch, coriander leaves - 2 tsp
- Add tamarind water, vegetables, salt and sambar spice powder in a pressure cooker and cook till two whistles.
- Cook the foxtail millet, toor dal, turmeric powder, salt and water in another pressure cooker until two whistles.
- For seasoning, saute mustard seeds, cumin seeds, red chilli, curry leaves in ghee and keep aside.
- Add the spicy vegetable tamarind curry to the cooked millets and mix together till a mish mash.
- Add the seasoning and transfer the bisibelle baat to a serving bowl. Sprinkle the chopped coriander and serve hot.
