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Before you jump to Methi millet pilaf/Fenugreek pulao recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got benefit from reading it, now let’s go back to methi millet pilaf/fenugreek pulao recipe. To cook methi millet pilaf/fenugreek pulao you only need 17 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Methi millet pilaf/Fenugreek pulao:
- Use 1 cup banyard millet
- Use 1 spoon Cumin
- Use 1 medium onion
- Provide 2 tsp ginger garlic paste
- Prepare 2 tomatoes
- Prepare 1 potato
- Take 1 Carrot
- Provide 1 cup methi leaves
- You need 1/2 cup coriander leaves
- Provide 1/3 cup mint leaves
- Take 3 tablespoon oil
- You need 1 spoon butter/ghee
- Take 1 tsp chilli powder
- You need 1/2 tsp turmeric powder
- Prepare 2 tsp coriander powder
- Use 3 tsp pao bhaji masala powder
- Get to taste Salt
Instructions to make Methi millet pilaf/Fenugreek pulao:
- In a pressure cooker, add oil and heat it. Once the oil is hot add cumin. Let it splutter. Then add chopped onion and saute for a while.
- Add ginger garlic paste, and cook it for about 4 minutes, until the aroma is off. Throw in all the vegetables simultaneously and saute for a minute. Then add the chopped Methi leaves, mint leaves, and coriander leaves together. Saute until shrinks.
- Wash and add barnyard millet, and water in the ratio as millet: water = 1:(2 and a half) Then add turmeric, chilli, coriander, pao bhaji powders, and salt. Then close the lid and let it cook for two whistles
- Once the pressure is completely released by itself, open and fluff it. Using cooker is completely optional. This recipe can be done in a pan also, with half more cup of water. But it has to be checked once in a while.
- Add ghee and serve it with raita.
I will eat anything that's green, except frogs and snakes. I also love bitter gourd aka Karela (not to be confused with Kerala,the Indian state). Most people (read The Husband) don't like Karela because of the bitter taste. Back home, my aunt used to make a thick dal called. Its indeed a paradox because just when I have started cooking more than ever, my blog posts have dwindled down to about a post per month (on a good month that is).
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