Currently people are more health conscious and consult dietitians for healthy food. Whether it is doctor’s advice or word of mouth advertisement, Millets have become the most trending item in India. Most popular among millets is the Navane(Foxtail). It contains good amount of fibre, calcium, iron, potassium, magnesium and carbohydrates. It gives strength and energy to sustain the whole day. We do not feel hungry for at least 4 to 5 hours after eating Navane. Its taste is not so appealing like rice. But definitely we need to paya small price for good health. So controlling our tongue needs by preparing variety of dishes from these millets will give good result. I will post few more tasty recipes in the coming days.
I attended the millets class recently and was discussing about this with my friend Dr. Maheshwari. Since she regards health as a priority one, she suggested me to prepare Pulao using Navane or Foxtail Millet. Then I tried making my own style of Pulao from Navane. As the millets need to be cooked for a little long time, I used more water to the Pulao which resulted watery. So, next time when I tried using less water, it tasted good. If you are in a hurry or forgot to soak the Navane, do not worry; add 1:2 water while cooking the Pulao. In this recipe, the mentioned quantity is for soaked millet. You can change the ingredients as per your choice.
Preparation is simple. Take all the ingredients mentioned in grind to paste and prepare paste list and keep ready. Soak Navane for half an hour (if needed). Season the ingredients, fry the Onions and then add the paste and Vegetables. Add Navane or Foxtail Millet. Add water, Salt and Lemon. Then pressure cook for 2 Whistles and switch off. Cool down little and then fluff it slowly with spatula. Serve with Raita.
Navane or Foxtail Millet Pulao Ingredients:
- Navane or Foxtail Millet – 1 Cup
- Vegetables – Carrot, Green Beans, Potato and Peas – 2 Cup (Add more or less)
- Onions – 2 Small Sized
- Turmeric Powder – 1/2 tsp
- Water – 1 and 3/4 Cup (for non soaked Millet 2 Cups)
- Lemon Juice – 1 tsp
- Oil – 3 tsp
- Ghee or Clarified Butter – 2 tsp
- Jeera / Cumin Seeds – 1/2 tsp
- Curry Leaves – few
Grind to Paste Ingredients:
- Onion – 1 small sized
- Fennel Seeds or Saunf – 1 tsp
- Pudina or Mint Leaves – 1/2 Cup
- Coriander Leaves – 1/2 Cup
- Ginger – 1 inch
- Garlic Pods – 5
- Green Chillies – 2 or 3
- Cardamom – 1
- Cloves – 2 or 3
- Cinnamon – 1/2 inch
- Cashew Nuts – 3 or 4 (Optional)
Time to Prepare: 30 minutes
How to Make Navane or Foxtail Millet Pulao:
1. Chop all the vegetables like Carrot and Potato into cubes, Beans into lengthwise as in the image and use frozen peas. You can add more hard vegetables too. Chop Onion into lengthwise.
2. Soak Navane or Foxtail Millet into sufficient water for half an hour. If you are in hurry can skip this step. Take all the ingredients listed under ground to paste.
3. Transfer everything into mixer grinder and prepare smooth paste. Heat cooker pan.
4. Add Oil and Ghee.
5. Once it melts, add Jeera or Cumin Seeds. Then add Curry Leaves.
6. Next add chopped Onions and Turmeric Powder.
7. Fry till the Onions become translucent. At this stage add ground paste from step 3.
8. Mix everything well and cook till the water content from the paste evaporates and Oil starts to float. Then add all the chopped Vegetables.
9. Fry the Vegetables for 5 minutes till they are well coated with the paste. Drain the water from the soaked Navane or Foxtail Millet and add it to the Vegetables.
10. After mixing all the ingredients well add water as said above.
11. Finally add Salt and Lemon Juice to the mixture and mix well.
12. Close the lid of the cooker and pressure cook for 2 whistles in medium flame and switch of the stove. Open the lid once the pressure eases and leave the Pulao untouched for 5 minutes. Then mix everything once. Initially the pulao looks sticky, but once cooled it will dry up. These photos are from when it is hot.
Now the Navane or Foxtail Millet Pulao is ready to be served. Serve this with Raita.
Navane or Foxtail Millet takes very less water, if you add more than 2 cups Pulao turns watery. If you are soaking the Navane or Foxtail Millet add 1 and 3/4 cup of water, if not add 2 Cups. Do not add more than mentioned.