Last week was very busy. As some of you who follow me on Facebook already know, I actually managed to re-blog all the recipes I had lost earlier due to the virus attack. I am really proud of myself for being able to put back all your favorite recipes back on the blog but it hasn’t been easy. I pray that something like this doesn’t happen to any of my fellow bloggers.
While I have been slogging it off, it looks like the rest of the world has been busy holidaying! There’s something in the air during the month of November… holiday mood starts slowly trickling in! Everybody starts to take things slow and easy. Work doesn’t seem too important and deadlines get blurred. Almost everybody I know are either planning a vacation or just back from one.
Unfortunately it doesn’t look like we can really be on a holiday anytime soon. For the time being I just have to put my feet up, sit on my terrace soaking in the winter sun, make myself something warm and comforting to eat and believe that I am on a holiday!! I am planning on doing just that.
Other than my never-ending mugs of teas, I always crave for hearty spicy food when it’s cold. Pulavs are an all time favorite! Pulav, Pulao or Pilaf are Indian one pot meals where rice and vegetables (meat or poultry) are cooked along with lots of herbs and spices. There are several variations of this in different regions of the country, each being only tastier than the other. The best thing about this wonderful one pot meal is that it’s easy to make and you can always come up with a new herb, spice and vegetable combinations depending on what’s in season.
Today I made a very easy Navane Menthya Pulav or Foxtail Millet and fenugreek leaves Pulav. Lovely fresh fenugreek leaves are cooked along with millets instead of the traditional rice for an interesting variation of Pulav here. Foxtail millet cooks really fast which makes this the perfect quick meal which is wholesome and nutritious. It’s easy and made with very simple ingredients. Since foxtail millet is quite neutral in taste it can be cooked with almost any herb and vegetable.
I am pretty sure many other millets and grains can work well in Pulav recipes. Try to experiment instead of sticking to rice always.
You can of course make this dish using rice also. Reduce the water to 2 cups if using rice instead of foxtail millet.
Foxtail millets are available in most Organic Stores of Bangalore.
Increase the amount of tomato in the recipe for a more tangy juicy version of the dish.
Increase or decrease the number of chilies depending on how much heat you can handle.
Different kinds of finely chopped vegetables and other greens like spinach can also be added to add color, texture, flavour and make this more nutritious.
- 2 tbsp coconut oil (or any other oil)
- 1 inch piece of cinnamon
- 2 cloves
- 3-4 cloves of garlic
- 1/4 cup of sliced onions
- 1-2 green chilies
- 1/2 cup of chopped tomatoes
- 1 firmly packed cup of fresh fenugreek leaves
- 1 cup foxtail millets
Pound the garlic, cinnamon and cloves together into a coarse paste.
Heat oil in thick bottomed vessel. Add the sliced onion and green chili and sauté it till it’s soft. Now add the garlic and spice mixture and fry till it no longer smells raw. Toss in the the chopped fenugreek leaves and fry for minute till it wilts. Now add the chopped tomatoes and foxtail millets and mix well. Add 3 cups of boiling water, season with salt, cover and cook in low flame for 5-7minutes. Open the lid and check if it’s cooked. If all the water has dried out and the millets looks a little undercooked and chewy, add another 1/2 cup of hot water and continue to simmer till it’s cooked soft and fluffy. Millets tend to absorb a lot of liquid so they dry up very fast, leave a little bit of the liquid, turn off the heat and cover till you serve. Serve hot with some natural yogurt, raita or some fresh salad.