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
- In a bowl, add 150 grams millet, 250 milliliters water.
- Soak overnight.
- In a pressure cooker, add soaked millet, 500 milliliters water and cover it with the lid.
- Pressure cook it until 4-5 whistles.
- Remove the cooker from heat.
- In a blender, add 3 tablespoons, 1 tablespoon jaggery, 2 teaspoon ginger, 1/4 teaspoon salt, 1 green chili and 2 tablespoons water.
- Blend it to a smooth paste. Keep aside.
- 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.
- Mix it well with the help of spatula.
- 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