• 2 Ways Salad

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INGREDIENTS


2 Ways Salad

 

Cold Millet Salad

 

Serving - 6

 

INGREDIENTS

Millet - 150 grams

Water - 750 milliliters  (divided)

Cabbage - 60 grams

Cucumber - 70 grams

Tomato - 75 grams

Bell pepper - 180 grams

Carrot - 65 grams

Broccoli - 40 grams

Onion - 30 grams

Green peas - 50 grams

Sweet corn - 50 grams

Spring onion - 10 grams

Salt - 1 teaspoon

Black pepper -  1 teaspoon

Chilli flakes - 1 teaspoon

Coriander - 30 grams

Mint - 15 grams

 

 

( For dressing )

Peanuts - 3 tablespoons

Jaggery - 1 tablespoon

Ginger - 2 teaspoons

Salt - 1/4 teaspoon

Green chili - 1

Water - 2 tablespoons

 

 

PREPARATION

 

  1. In a bowl, add 150 grams millet, 250 milliliters water.
  2. Soak overnight.
  3. In a pressure cooker, add soaked millet, 500 milliliters water and cover it with the lid.
  4. Pressure cook it until 4-5 whistles.
  5. Remove the cooker from heat.
  6. In a blender, add 3 tablespoons, 1 tablespoon jaggery, 2 teaspoon ginger, 1/4 teaspoon salt, 1 green chili and 2 tablespoons water.
  7. Blend it to a smooth paste. Keep aside.
  8. In a mixing bowl, add 60 grams cabbage, 70 grams cucumber, 180 grams bell pepper, 65 grams carrots, 40 grams broccoli, 30 grams onion, 50 grams green peas, 50 grams sweet corns, 10 grams spring onion, cooked millet, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon chilli flakes, 30 grams coriander and 15 grams mint and blended mixture.
  9. Mix it well with the help of spatula.
  10. Serve.

 

 

 

Warm Millet Salad

 

Serving - 6

 

INGREDIENTS

Millet - 120 grams

Water - 750 milliliters  (divided)

Oil - 1 teaspoon

Onion - 30 grams

Bell pepper - 1 tablespoon

Ginger paste - 1 teaspoon

Garlic paste  - 1 teaspoon

Cabbage - 80 grams

Green peas - 50 grams

Sweet corns - 50 grams

Broccoli - 20 grams

Green beans - 20 grams

Black pepper - 1 teaspoon

Black salt - 1 teaspoon

Chilli flakes - 1 teaspoon

Ketchup - 2 teaspoons

Vinegar - 1 teaspoon