Millet Pulao | Kodo Millet Pulao Recipe | How To Make Millet Pulao | Millet Recipes | Dr Khadar Vali
Millet & Siridhanya Millet Recipe Videos :
Learn how to prepare millet pulao. Today we are making kodo millet or kodra pulao. Do try and share your experience.
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Millet Pulao | Kodo Millet Pulao Recipe | How To Make Millet Pulao | Millet Recipes | Dr Khadar Vali
Ingredients
(for the sauteed veggies)
1 tbsp cold-pressed peanut oil
1 tsp jeera/cumin seeds
1 medium-sized sliced onion
1/2 cup cauliflower florets
1/2 cup green peas
1/2 cup sliced mushrooms
1/2 cup sliced carrots
1/2 cup chopped green beans
1/2 cup sliced bell pepper
1 tsp salt
1/2 tsp garam masala
1/4 cup water
1/2 cup chopped palak/spinach
(for cooking the kodo millet)
1 cup kodo millet/kodra, washed and soaked in water overnight or at least for 7-8 hours
3.5 cups of water to soak the kodo millet
1/2 tsp salt for the millets
1 tsp cold-pressed oil
More videos about the information on different millets are listed below:
Where I Buy Millets & Bull-driven Oils From & Why:
All About Kodo Millet | Health Benefits of Kodo Millet | Positive Millets | Siridhanya Millets:
All About Barnyard Millet & its Health Benefits:
All About Little Millet & its Health Benefits:
All About Browntop Millet & its Health Benefits:
All About Foxtail Millet & its Health Benefits:
Millet Names in 10 Languages:
All about Siridhanya millets, its health benefits, a perfect alternative for wheat and rice:
Cereal grains, millets or Siridhanya millets? Which grains to eat and why?:
How to make millet flour from any millet:
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Please watch: Simple Homemade Masoor Dal Khichdi Recipe | How To Make Masoor Dal Khichdi | Dal Khichdi Recipe
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WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper - thinly sliced
1 Cup / 100g Purple Cabbage - Shredded
1 Cup / 100g Carrot - Cut into julienne strips
1 Cup / 150g Cucumber - cut into small pieces
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger - Grated or minced
1/2 Teaspoon Garlic - Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Toasted Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it's nutty aroma. By now your kitchen should be filled with this toasty nutty aroma :)
IMMEDIATELY transfer the toasted quinoa to a sieve - spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
Once the quinoa has cooled down, wash it thoroughly, then tranfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow it to cool down completely.
To prepare the dressing add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt and cayenne pepper to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 4 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it's shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days - if stored well in an airtight container
*****
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe to stay up to date on the latest vegan recipes!
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Millets Pulao recipes #milletsrecipes #Vegan #Glutenfree #naturalfibre
#milletsrecipes #Vegan #Glutenfree #naturalfibre
Millets Pulao is a healthy, vegan dish that's delicious to enjoy for breakfast or brunch.
Each serving of millets is packed with protein ,iron, manganese and phosphorous .
Cauliflower and Millet Pilaf
Cauliflower and millet pilaf! I will surely cook this dish often!
In this video, I'll show you how to make a tasty and nutritious cauliflower and millet pilaf. This dish is perfect for a vegan or vegetarian meal and is packed with flavors and textures. The millet adds a nutty and chewy element to the dish, while the cauliflower gives it a creamy texture. I'll also show you how to cook the cauliflower to bring out its natural sweetness. This cauliflower and millet pilaf is easy to make and can be served as a side dish or a main course. Give it a try and let us know what you think in the comments below. Bon appétit!
Cauliflower and millet, perfect combination of dishes that I have not tried before. I really like it, it's delicious, I can take it to work and freeze it in portions!
Ingredients millet:
onion
olive oil
1 carrot.
1 cup millet
1/2 l broth
pepper
Ingredients cauliflower:
olive oil
onion
pepper
garlic
tomato sauce
soup seasoning
salt pepper
***
Chapters:
00:00 intro
01:38 cooking millet
03:54 cooking cauliflower
07:09 serving food
***
Wood dinner plates:
Fork, knife set:
Cutting board:
Kitchen tool, knife:
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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#OnePotLentilAndRice #EasyOnePotVeganRecipes #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking #OnePotVegan
Turkish Bulgur Pilaf With Lamb Chops || Grilled Lamb Chops Recipe - RKC
Turkish Bulgur Pilaf With Lamb Chops
#TurkishBulgurPilaf
#BulgurRecipe
#grilledlambchops #lambchops
#DinnerRecipe
Turkish style bulgur pilaf is a classic hearty and healthy side dish dish that is very easy to make. It's a great alternative to rice and can be served with many dishes.
Ingredients
* 2 cups bulgur coarse
* 2 tbsp olive oil
* 1 large onion diced
* 4 cloves garlic minced
* 1 green pepper diced
* 1 cup Frozen peas
* 3 roma tomatoes chopped
* 1 1/2 tbsp tomato paste
* 1/2 tsp salt
* 1 tsp black pepper
* 3 1/2 cups water
Instructions
* Place the bulgur in a bowl and rinse a few times. Set it aside.
* Heat the olive oil in a pot over medium heat. Sauté the onion until translucent and then add the minced garlic. Cook for a minute.
* Add in the, green peas, diced green pepper and cook for a few minutes until it softens.
* Add in the chopped tomatoes and stir well. Cook until they start releasing their juice.
* Add the tomato paste and stir well so it combines with the other ingredients.
* Add the salt and pepper and add in the rinsed bulgur. Stir well.
* Turn the heat to medium high and add in the water. Once it comes to a simmer, lower the heat to medium, cover with a lid and cook for about 20-25 minutes until the water is almost completely evaporated.
* Turn the heat to medium low and cook for another 10 minutes.
* Turn the heat off the let the bulgur sit for 5 minutes untouched, then fluff it with a fork and serve.
Grilled Lamb chops || How to cook Lamb Chops Recipe
Lamb chops are typically bone-in meat chops, cut from the shoulder, loin, sirloin, or rib of the animal. These are all loaded with flavor, tender, and cook very quickly.
Ingredients
* 2 lb lamb chops
* 3 tbsp yogurt
* 1 tbsp ginger garlic paste
* 1 tsp Garam Masala
* ½ tsp cumin powder
* ½ tsp turmeric powder
* 1 tsp chilli powder
* 1/2 tsp black pepper
* 2 tbsp Olive oil
* Lemon juice 1 tbsp
* Salt to taste
* 1 tbsp dry fenugreek leaves
Instruction
1. Here we are doing two marination process. For the first marination, marinate lamb with lemon juice, salt and keep it for 30 minutes.
2. For the second marination: In another bowl combine all the spices, ginger garlic paste with yogurt. Add dried crushed mint leaves to it. This makes a rub for the lamb. Rub lamb chops,both sides with the spices very well. Cover and leave in the fridge to marinate for at least 4-6 hours.
3. Preheat oven to 400° F . By
4. Heat a large oven-proof cast iron skillet over medium-high heat. Add oil when it’s hot, place chops to skillet and cook each side for 3-5 minutes to brown.
5. Grill it in the oven for 20-25 minutes. Make sure to turn the side after 10 minutes.
6. Remove from oven and let it rest for 5 minutes. Serve immediately.
Recipe Notes
If you don’t have a cast iron skillet first do it in a frying pan. Remove from the pan and place it on the glass dish and you can continue with the baking.