I have already posted Ramzan Fasting Porridge with millets and vegetables. This is done with very few spices, millets and chicken but it tastes great. Here is the recipe....
Cooking time: 15 mins
Serving: 2-3
Ingredients:
Roasted kodo millet - 1/4 cup (dry roast the millet until it changes the colour slightly and a nice aroma comes)Roasted yellow moongdal - 2 tbsn (dry roast slightly)
Chicken (boneless) - 1/4 cup (finely chopped)
Onion - 1/4 cup (finely chopped)
Tomato - 1/2 (finely chopped)
Green chilli - 1
Turmeric - 1/8 tspn
Bayleaf - 1
Cinnamon - 2 (small)
Cloves - 1
Cardamom - 1
Staranise - 1/2
Marathi moggu - 1
Cumin seeds - 1 tspn
Fenugreek seeds - 1/2 tspn
Grated coconut - 1 tbsn
Oil - 1 tspn
Salt to taste
Method:
1. Grab all the ingredients.
2. Switch on the IP. Press the saute mode. Add oil, bayleaf, cinnamon, cloves, cardamom, cumin seeds, staranise, marathi moggu, fenugreek seeds.
3. Add onions and saute for few seconds.
4. Add tomato and saute till it becomes mushy.
5. Add chicken, salt, turmeric and saute for 30 seconds.
6. Add washed millet and moongdal into the pot. Saute for a second.
7. Add 3 1/2 cups of water. Add few coriander leaves.
8. Close the lid. Press the manual for 12 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.
9. Open the lid. Add coconut and coriander leaves.
10. Yummy fasting porridge is ready to serve.
Notes:
Vegetarians can skip the chicken and follow the rest of the steps. Tastes good.....You can use other millets like little millet, barnyard, foxtail too.
You can prepare the same recipe with rice grits too.
FOR PRESSURE COOKING FOLLOW THE SAME METHOD AND COOK IT FOR 4 WHISTLES.
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