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Curried millet recipe

Curried millet recipe


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  • Recipes
  • Dish type
  • Side dish

Millet is simmered with onions and garlic and seasoned with cumin and curry powder for a satisfying, vegan side dish.

2 people made this

IngredientsServes: 4

  • 200g millet
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 600ml water
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2 teaspoons curry powder

MethodPrep:10min ›Cook:30min ›Extra time:8hr › Ready in:8hr40min

  1. Put millet in a bowl and pour enough water over millet to cover by at least 5cm. Soak millet 8 hours to overnight; drain.
  2. Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes. Mix millet, 600ml water, salt, and cumin into onion mixture. Cover and simmer until millet is tender and water is absorbed, 20 minutes.
  3. Stir curry powder into millet mixture, warm through and serve.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (7)

by halfnotes

This was really good!I did not have time to soak the millet and it still worked out just fine (the texture had a little bit more of a bite, but that didn't bother us at all).I added the curry powder, cumin and millet to the onions and garlic and cooked for a minute or so before adding the water.Next time I will use ghee instead of olive oil and add a little cayenne.Thanks for a delicious recipe!!Instead of adding 1 tsp. of salt, I just added it to taste.-13 May 2013

by Tornfeather

Great, simple recipe. I used only 2 cups of water and that was enough (maybe too much water) to cook the millet through. No soaking necessary. Toasted the millet with the onion. Super easy side dish!-22 Dec 2013

by DiamondGirl amanecer

This was a very good and interesting recipe for millet. I didn`t soak the millet, maybe this step depends on millet, but mine didn`t need it. Tasty, this recipe makes a great breakfast.-23 May 2013


Curried millet recipe - Recipes

The first time I tasted goldenberries, I swore I’d never eat them again. They were tart, the texture was strange, and they had none of the easy sweetness of goji berries or mulberries, of which I’m personally very fond. Sure, I’d heard about the health benefits these include an unusual concentration of protein for berries (2 grams per serving), bioflavanoids, phosphorus, fiber, and 45% of the RDA of Vitamin A. But they were too foreign, too intense.

I should have known that these intense, assertive little berries would ultimately grow on me. If there’s anything I like, it’s personality, and these guys have it in ample score. They also have an interesting history: originally cultivated in the Incan empire, they are appropriately also known as “Incan Berries” or “Cape Gooseberries.” The taste is initially very tart—think dried cranberries, but without the sugary aftertaste. If you get used to them, though, you start to pick up citrus notes, along with a subtle and pleasant sweetness, and you soon find that you could eat them by the fistful.

At least, that’s how it went for me. As soon as I grew accustomed to nutrient-dense goldenberries, I started putting them in all sorts of dishes, from trail mix to granola to salads. This week, with two exams pending, I decided to put them into a grain dish for the first time, in the hopes that I could harness their “super” superfood powers. I can’t say that the berries did much for my academic prowess, but they did turn a simple millet dish into something really, really special. And that’s pretty super, in and of itself.

Curried Goldenberry Millet Bowl (vegan, gluten free, soy free)

1 tbsp coconut oil
1 small onion, chopped
1 small clove garlic, minced
1 cup millet
1/4 cup goji berries
1/3 cup goldenberries
2 tsps curry powder
2 1/4 cups water
1/2 tsp salt (or to taste)
1/4 cup orange juice
1 tbsp orange zest

1) Heat the oil in a large saucepan and add the onion. Cook until golden brown. Add the garlic, and cook about one minute longer.

2) Stir in the millet, salt, berries, curry, and water. Bring to a boil.

3) When water is boiling, reduce the heat to a simmer. Simmer for about 25 minutes, or until millet is plump and tender. Stir in orange juice and zest. Serve warm.

If you’ve never been able to get into goldenberries, you will once you bite into one that’s this plump and sweet!

No goldenberries or gojis? Don’t worry. I dig superfoods, I really do, but I also realize that they’re expensive and hard to find. So raisins, currants, and cranberries would also be great in this recipe. The main thing is the curry, the citrus, the millet, and the texture!!

If you’re looking for goldenberries, my source is Navitas Naturals. You can find them in Whole Foods, online, or on Amazon.

Most of us tend to assume that the great class of “superfoods”—goji berries, acai, lucuma, maca, mesquite, goldenberries, and so on—can only be eaten on their own, or sprinkled into toppings and trail mix. It’s often a lot more fun to actually cook with these ingredients—you may compromise some of the antioxidant quality if you actually heat them, but you’ll also showcase flavors and see a side of them you’ve never seen before. This dish is the perfect way to warm up to superfood berries, and I hope you’ll enjoy it as much as I do!

This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.


Millet: The Frugal & Versatile Super Grain

Moving on, let&rsquos talk ancient grains. Namely, millet. With Christmas fast approaching, I&rsquom trying my best to tighten my grocery shopping belt and cook from my pantry as much as possible. I&rsquove had a bag of Bob&rsquos Red Mill millet sitting on my shelf for more than a month today&rsquos the day to open it!

Have you tried millet? It does not have the popularity of grains like quinoa or farro, but it should: it&rsquos naturally gluten-free, high in protein, incredibly versatile, delicious, quick-to-prepare, and inexpensive (about 1/4 the price of quinoa). The cooked texture will remind you of couscous (the small round seeds are about the same size as couscous), but you can also toast it and use it in place of nuts in baked goods like cookies and muffins (like my Vegan Toasted Millet Banana Muffins).

In this recipe I treat millet much like rice or quinoa, adding a double punch of flavor fresh ginger and curry. B

e sure to warm up the curry powder in oil before adding to the millet&ndashit takes away the &ldquoraw&rdquo flavor of the spices and increases the depth of flavor. The crunchy apple and walnut relish on top is fresh and easy counterpoint to the boldly flavored millet&ndasha perfect lunch or dinner.


Curried Millets In Mug Recipe – Easy Millet Recipes


Curried Millets in Mug recipe with step by step photos. A nutritious, wholesome and health packed one pot meal using millets that takes just 5 mins to rustle up and makes a perfect meal for 1 person.

Say goodbye to Cup Noodles and choose this healthy meal over it.

The parboiled Foxtail Millet and other spices that I used are organic products from 24 Mantra Organic as a part of Organic Mantras. Choosing an organic lifestyle not only helps us to grow healthier personally, but it also way of ensuring an even healthier next generation by preserving the environment and nature.

You Must check out the Organic Mantras initiative with 24 Mantra Organic on Instagram and Facebook if you aren’t following it already.

Well… I’m the only person at home, who eats millets as a replacement to rice. If you haven’t tried millets yet, you should definitely try 24 Mantra Organic Millets.

My better half is okay with eating millets in the form of pongal and upma and is an ultimate purist when it comes to idlis and dosas, so millets in them is a definite “No”.

Our Favorite Video:

My kids are yet to grow comfortable with millets, as they are still not okay with its tiny size and texture.

I don’t blame them as they are used to eating rice right from the day they started solid food. The only thing they eat and put up with is millet curd rice.

So, I usually cook 2 cups of 24 Mantra Organic millets, use what’s necessary for one meal of mine and refrigerate the rest and finish it off within the next 2 or 3 days.

But I was beginning to get so bored with having to confine eating millets with just sambar, rasam or curd.

I do rustle up millets like this Millet Tamarind Rice but I was starting to wonder how cool it would be if they can be made into a grab and go wholesome meal just like Cup Noodles whenever the hunger pang hits.

I had little of chopped vegetables left over after using them in fried rice and half a cup of cooked millets waiting in the fridge to be used up with no sambar or rasam and that’s when this Microwave Curried Millets in mug happened.

I wanted to add some protein to make this a wholesome meal.

I remembered having some organic vegetable tofu. So I added some, which made this curried millets even more delicious.

You can use paneer, cooked chickpeas, kidney beans or sprouted moong beans if you want to add other forms of protein.

Adding scrambled eggs, cooked soya chunks are other protein option and if you are a non vegetarian, add cooked shredded chicken, to make this into a wholesome meal.

I used 24 Mantra Organic foxtail millet in this recipe as it’s my favorite and I love its nutty taste which is much better when its used in one pot meals such as this.

But you can use any variety of millet. I also used some Curry Powder to make it flavorful, if you do not happen to have some on hand, then replace it with garam masala powder.

If you want to know how to cook parboiled millets, then check out Millet Tamarind Rice and if you are using regular millets, then refer how to cook millets in pressure cooker to use in this recipe.


Make them your own!

These cakes are flavored with green onions, shredded carrots, garlic, ginger and curry powder. Frozen peas are added at the end for a sweet pop of color and texture. However, feel free to use other vegetables and spices according to what you have or like! Think diced shallots or leeks, shredded butternut squash, slivered greens, chili powder, fresh herbs… Your palate is the limit.


Where there&rsquos a delicious grain, there&rsquos a way to turn it into a veggie burger. Since millet has a little more flavor than quinoa or rice, it makes an exciting substitute. This recipe also calls for plenty of actual vegetables (aromatics like celery, onion, carrot and peppery arugula), so you&rsquore getting tons of good stuff in one patty.


Millet Cakes with Carrots & Spinach

These veggie-packed curried millet cakes make a fun, unexpected, and delicious vegetarian dinner! From The Complete Vegetarian Cookbook.

I don’t know about you, but I’ve spent a lot of time trying to get quinoa to stick together to form cohesive patties. With eggs, without eggs… I’ve made countless variations, some more successful than others, but now I have just one word: millet.

What is millet?

If you’ve never cooked millet before, you’re going to love it. One of my favorite grains, millet has a delicious nutty flavor and versatile texture. Depending on what water:grain ratio you use while cooking it, it can become a fluffy couscous-like grain or a creamy millet porridge. Like brown rice, it’s a naturally gluten-free grain, so even if you’re gluten-free, you can enjoy these yummy millet cakes!

After making them a few times, these little guys have become one of my favorite millet recipes. Luckily for me, millet is sticker than quinoa, so they bind together really easily. They’re packed with carrots, spinach, and fresh herbs and spiced with curry and garlic. This recipe is so flavorful and foolproof… as it should be since it comes from America’s Test Kitchen’s new book: The Complete Vegetarian Cookbook.

Millet Cake Recipe Variations

Because I knew this millet recipe was well-tested, I messed with it. I knew many of you would ask how to make the cakes vegan, so I tried them 2 ways. In half, I followed the recipe and used an egg and yogurt to bind the patties. In the other half, I used flaxseed and almond milk to veganize them. Guess what – both ways worked! The sticky millet was enough to bind the cakes together, with or without eggs, so it’s easy to make this recipe vegan and gluten-free.

I didn’t follow one other instruction: I baked my millet patties instead of pan frying them as was recommended. We loved them baked, so I can only imagine that pan frying them would make them extra tasty.

So back to the book – you’re going to want this one in your kitchen. Inside, you’ll find over 700 recipes, vegetable cooking tips, ingredient explanations, step-by-step chopping how-to’s, and more. It’s a great resource for vegetarians or anyone who just wants to incorporate more meatless meals into their lives. Many of the recipes are also vegan and gluten-free. Buy it here!


Tips for this recipe:

  • You can cook millet directly or soak it overnight before cooking (soaking millet helps to remove phytic acid, which will help make its nutrients more absorbable). Cover the millet with warm water, and let it sit at room temperature for 8-12 hours. Drain and rinse, then proceed with the recipe, reducing the cooking time to 12-15 minutes. The porridge will be a bit more creamy and less fluffy if the grains are soaked.
  • Millet is now commonplace at most supermarkets, but you can also buy it online.
  • Try leftover millet in Curried Millet Cakes with Raita, Toasted Buckwheat & Millet Granolaand Chili Millet Bake!

*This post contains Amazon and other affiliate links to products I use and love (at no cost to you). Thank you for supporting From Scratch Fast!


Spicy Curried Millet and Vegetable Soup recipe

Ingredients
1 cup uncooked millet
3 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, sliced
2 cloves garlic, crushed or minced
2.5 cm piece fresh ginger, minced or grated
7 cups water or vegetable stock
2 teaspoons celery seed
2 to 4 fresh green or red chillies, finely chopped
1 1/2 cups broccoli stems and florets, chopped
1 large tomato, chopped
6 to 8 button mushrooms, chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon cayenne
1 teaspoon turmeric
2 teaspoons dried basil
1 teaspoon dried thyme
1 cup fresh or frozen peas
5 tablespoons tamari (soy) sauce
2 teaspoons sea salt, or to taste
fresh cracked black pepper to taste
juice from 2 limes (2 tablespoons)
handful of fresh parsley, chopped

How to
Rinse the millet and soak for 8 hours or overnight in several inches of water. Drain and set aside.

In a large saucepan or soup pot, heat the oil over medium heat. When hot, add the onion, celery, carrots, garlic and ginger, and stir for 5 minutes. Pour in the water or vegetable stock and the celery seed. Bring to a boil, reduce the heat to a simmer, cover, and simmer for 15 minutes.

Add the millet, chillies, broccoli stems, tomato, mushrooms, spices and herbs. Bring to a boil again, reduce the heat to low, cover, and simmer for another 20 minutes or until the millet is cooked.

Now add the broccoli florets, tamari, salt, black pepper, and peas. Stir in the lime juice and continue to simmer for another 10 minutes. Taste for seasoning.

Serve hot and garnish each bowl with a scattering of chopped fresh parsley.


PROCEDURE

Let’s begin to cook the most interesting dish of all little millet recipes.

  • Finely chop onion, carrots, french and capsicum. Cut tofu into small cubes and keep aside.
  • In a microwave safe mug or bowl, add oil, onion, carrots, beans, capsicum, mix well and microwave at high for 2 mins.
  • Add tofu, curry powder, black pepper, cumin, turmeric powder, salt, cooked foxtail millet and mix well.
  • Microwave at high for 2 to 3 mins or till the millets are heated through.
  • Sprinkle with coriander leaves and serve hot or warm.
  • If there are any leftovers, of any little millet recipes for that matter, simply cling wrap the mug and refrigerate it.
  • Whenever you are ready to use, remove the cling wrap and microwave at 50% for 1 to 2 min to warm it up before serving.

Do try this organic curried millets and tell us what your favorite little millet recipes are


Watch the video: Ανταλλαγή δώρων αλά TikTok. fraoules22


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