Mixed Millet Pilaf

milletpulaoIngredients
1 tbsp Oil or Ghee
1 Bay Leaf
2-3 Cloves
1/2 tsp Cumin Seeds
1/2 tsp red chilli powder
1 Cup Mixed Millets
1 Onion chopped
1 Carrot diced
1/4 cup Peas
1 tbsp – Ginger-Garlic Paste
Salt to taste
2 Cups Water
Chopped Coriander Leaves for garnishing

Directions

1. Wash and soak millets for 20 mins. Drain, keep aside.
2. Heat oil or ghee in a medium sized pan or pressure cooker. Add cumin seeds, allow to splutter.
3. Add onion, ginger garlic paste and saute until golden brown.
4. Add carrot, peas and any other vegetables you would like, fry for 2 minutes.
5. Add millet, fry for 2-3 minutes.
6. Add water, red chilli powder, salt, and either simmer on medium heat or pressure cook for 1 whistle.
7. Garnish with chopped coriander leaves.
8. Serve with pickle or yogurt.

Coconut Curry

coconutcurryIngredients
1 Tbsp coconut oil
1 small onion, diced
4 cloves garlic, minced
1 Tbsp grated ginger
1/2 green bell pepper
1 carrot
1 small tomato
1 Tbsp curry powder
2 cans coconut milk
1 cup water
Salt and pepper to taste

Directions

1. Heat 1 Tbsp coconut oil in a pan.
2. Add bell pepper, onion, garlic, ginger, carrot. Add salt and pepper to taste. Cook till soft.
3. Add curry powder, water, coconut milk and adjust salt and pepper.
4. Cook for 10-15 minutes.
5. Add tomatoes.
6. Cook for 2-3 more minutes and serve hot with Rice or Roti.

Barley Pilaf

BarleySaladIngredients
1 sweet potato/yam
1 small apple
1 tbsp olive oil
1 onion
1 garlic clove, crushed
100 gm pearl barley
Mixed Greens (optional)
1 tbsp lemon juice
2 tsp honey
1 tbsp balsamic vinaigrette

Directions
1. Bake the sweet potatoes in an oven on 350 F for 25 minutes.
2. Heat the oil in a pan and fry onion and garlic until light brown.
3. Add the barley and 325 ml boiling water. Simmer uncovered for till barley absorbs the water. Keep it aside to cool.
4. Cut sweet potato and apple into small pieces and add to the cooled barley.
5. Mix lemon juice, honey, and balsamic vinaigrette and pour over barley.
6. Top with mixed greens.
7. Serve chilled.

Hashbrown Muffins

hash-brownmuffins

Ingredients
2 cups finely grated russet potatoes
1/4 cup corn
1 Tbsp butter
1/2 Tbsp cornstarch
1/2 onion
1/8 cup chopped cilantro

Salt and pepper to taste

Directions
1. Preheat oven to 375 degrees F
2. Grease a muffin tin with oil.
3. Mix grated potatoes, thinly chopped onion, cilantro, corn, butter, cornstarch, salt and pepper thoroughly.
4. Fil muffin tins with the mixture.
5. Bake for 15 minutes.
6. Increase oven temperature to 425 degrees F and bake for 10 minutes or until the tops are golden brown.
7. Remove from oven and let rest for 5 minutes before serving.

Paneer Jalfrezi

jalfrezi2

Ingredients
1 red onion
3 small tomatoes
1/2 red bell pepper
1/2 green bell pepper
6 inch square paneer
1 tsp olive oil
1/2 tsp cumin seeds
Salt and Pepper to taste
Handful of cilantro leaves
Lime juice to taste

Directions
1. Cut the vegetables and paneer into one inch pieces.
2. Heat a teaspoon of oil and add cumin seeds. Add onions, tomatoes and peppers.
3. Grate a half-inch piece of ginger over the skillet.
4. Stir-fry for about five minutes, until the vegetables begin to soften.
5. Sprinkle the turmeric, salt and garam masala powder to taste. Mix, and then add the paneer cubes.
6. Keep the heat medium, and cook for another couple of minutes.
7. Garnish with cilantro leaves and lime juice.
8. Serve hot with roti or rice.