Little millet Salad

It is a low-calorie lunch or dinner option for weight reduction or diabetic patients- Very filling and at the same time low in calorie and filled with so many nutrients.

Ingredients:

Samai or little millet – ½ cup

Sweet corn kernels – from one cob (boiled)

Sprouted Green gram – ½ to 1 cup

Grated raw mango – ½ mango

Pomegranate – 1

Fresh Coconut – 1 tablespoon

Salt

Coriander leaves.

Seasoning:

Coconut oil – 1 teaspoon

Mustard- ½ teaspoon

Hing- 1 pinch

Curry leaves – 1 spring

Green chilli -1 (chopped)

Method:

-Dry roast little millet for 2 minutes. Wash and cook this in a cooker (one whistle) by adding ¾ cup of water and pinch of salt.

-After cooking, remove the cooker lid and spread the cooked millet in a wide plate and cool.

– When it cools down, mix in boiled corn, sprouted green gram, grated raw mango, pomegranate, fresh Coconut, salt and chopped coriander leaves.

-Do the seasoning by heating coconut oil. Add mustard. When it splutters, add hing, chopped green chilli and curry leaves.

-Add this to salad and mix lightly and enjoy as a meal.

Mexican Rice Bowl:

One of the much-loved foods for my daughters is the Californian Burrito rice bowls. It is a healthy, balanced meal which has protein, carbohydrate, good fat as well as all the goodness of vegetables. As  rice eaters, it used to be our choice as a go to meal.

When my daughters asked me to replicate their favourite meal at home, I tried my best to attain the taste and it was turned into a super hit and it got a thumbs up from everyone. So, thought of sharing my recipe in my blog as well.

Here, I have teamed up garlic – celery flavoured rice , Red beans/ dry rajma , pan roasted capsicum – zucchini, Tomato – sweet corn salsa , Avocado guacamole, and healthy sour cream by mixing hung curd with little mayonnaise.

Let us see how I made this: For 4 servings

For Garlic – Celery Rice:

Rice – 1 ½  cup (small grain rice)

Butter – 1 tablespoon

Garlic – 6 ( sliced)

Celery greens with stalk – 2

Salt , pepper

Method:

-Wash rice, Boil 6 to 8 cups of water in a vessel , add little salt, 1 tsp of oil. When it starts boiling, add rice, cook for 7 to 8 min ( al dente ). Drain the starch , cool, and keep aside.

-For seasoning, take one wok, heat butter, add garlic, chopped celery, and toss until it is done. Add little salt, pepper powder, and mix in cooled rice. Adjust the seasoning.

For Dry Rajma/ Red beans:

Rajma/ Red kidney beans – ¾ cup

Butter – 1 tbl sp

Onion – ½

Tomato – 1

Garlic – 4 cloves (sliced)

Cumin powder – 1 tsp

MDH  curry powder – 1 tsp (or any other masala of your choice)

Red chilli powder – 1 tsp

Turmeric – ½ tsp

Salt

Chopped coriander leaves – 1 tbl sp

Method:

-Take a short variety of Kashmiri Rajma. Soak for 7 to 8 hrs. Cook soaked beans in sufficient water for 6 to 8 whistles in a pressure cooker. Remove the content and do the seasoning.

-take the cooker, add butter, fry garlic and onion, add turmeric, red chilli powder, Curry powder, cumin powder, salt and if you prefer add pinch of sugar as well,  fry for 2 min and add chopped tomatoes.

-When tomatoes become mushy, add cooked rajma, close the lid, switch off after the first whistle.

-Open the lid, keep it in a simmer to drain, remaining water content. When it is semi solid, garnish with coriander leaves and switch off.

For Pan roasted Capsicum – zucchini :

Capsicum – 2 (diced)

Zucchini – ½ (diced)

Onion – 1 (diced)

Salt , seasoning of your choice or red chilli flakes or slit green chilli

Olive oil or butter

Method: Heat oil or butter, if you are adding green chilli, add now. Then diced veggies and toss until it is half cooked, sprinkle salt and preferred seasoning.

For Sweet corn – Tomato salsa:

Cooked sweet corn – ½ cup

Tomato – 1 big

Onion – ½

Green chilli – 1

Salt

Lemon – ½

Chopped coriander – little

Method: Chop onion, tomato , green chilli into tiny bits ,add salt, lemon juice and mix. Garnish with chopped coriander.

For Guacamole:

Recipe is here 

For low calorie Sour cream:

Take a 2 tbl spoon of hung curd, mix it with garlic mayo and beat a little.

How to Assemble:

Take one wide bowl, serve 1 serving spoon of prepared rice, then beans, roasted veggies, salsa in a circular manner. Top it with Guacamole and sour cream and serve with couple of tortilla chips or without chips.