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Below recipe by Raks Anand
3 cup Varagu Kodo millet
3 & 1.5 cups Water
3 cup Mixed vegetables Chopped Carrot, beans, green peas
3 Onion
3 tsp Ginger garlic paste
6 Green chilli
36 Mint leaves
Salt as needed
To temper
9 tbsp Ghee plus oil mixed
3 inch Cinnamon
3 tsp Fennel seeds soambu
3 Biryani leaf
Heat a small pressure cooker firstly with oil/ ghee.
Then, in medium flame, add cinnamon, fennel, bay leaf. Do not let fennel change its colour.
After that, add onion and give it a stir. Then, add ginger garlic paste.
Fry furthermore for a minute in medium flame.
Then add the chopped veggies, mint leaves.
Continue frying in medium flame for about 2 mins. You can add a little salt for the veggies.
After that, add washed, drained millet to it and mix well. Let it become dry. Flame should always in medium.
Then add water, salt and bring to boil.
Mix well and cook for a whistle in medium or low flame or in low flame possible for 12 mins. My stove has broad burner, allows me to put the flame to lowest, so I kept for 12 mins in cooker, no whistle.