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Methi millet pilaf/Fenugreek pulao
Methi millet pilaf/Fenugreek pulao

Before you jump to Methi millet pilaf/Fenugreek pulao recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

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Eggs, would you believe, are wonderful for helping you combat depression. Just be sure that you do not throw out the egg yolk. The yolk is the most important part of the egg in terms of helping you cheer up. Eggs, the yolks particularly, are loaded with B vitamins. B vitamins can genuinely help you elevate your mood. This is because they help your neural transmitters–the parts of your brain that dictate your mood–function better. Eat a few eggs to cheer up!

You can see, you don’t have to turn to junk food or foods that are bad for you to feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to methi millet pilaf/fenugreek pulao recipe. You can have methi millet pilaf/fenugreek pulao using 17 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Methi millet pilaf/Fenugreek pulao:
  1. Provide 1 cup banyard millet
  2. Take 1 spoon Cumin
  3. Prepare 1 medium onion
  4. Take 2 tsp ginger garlic paste
  5. Prepare 2 tomatoes
  6. Use 1 potato
  7. You need 1 Carrot
  8. Provide 1 cup methi leaves
  9. Take 1/2 cup coriander leaves
  10. Get 1/3 cup mint leaves
  11. You need 3 tablespoon oil
  12. Take 1 spoon butter/ghee
  13. You need 1 tsp chilli powder
  14. You need 1/2 tsp turmeric powder
  15. Provide 2 tsp coriander powder
  16. You need 3 tsp pao bhaji masala powder
  17. Get to taste Salt
Steps to make Methi millet pilaf/Fenugreek pulao:
  1. In a pressure cooker, add oil and heat it. Once the oil is hot add cumin. Let it splutter. Then add chopped onion and saute for a while.
  2. Add ginger garlic paste, and cook it for about 4 minutes, until the aroma is off. Throw in all the vegetables simultaneously and saute for a minute. Then add the chopped Methi leaves, mint leaves, and coriander leaves together. Saute until shrinks.
  3. Wash and add barnyard millet, and water in the ratio as millet: water = 1:(2 and a half) Then add turmeric, chilli, coriander, pao bhaji powders, and salt. Then close the lid and let it cook for two whistles
  4. Once the pressure is completely released by itself, open and fluff it. Using cooker is completely optional. This recipe can be done in a pan also, with half more cup of water. But it has to be checked once in a while.
  5. Add ghee and serve it with raita.

I will eat anything that's green, except frogs and snakes. I also love bitter gourd aka Karela (not to be confused with Kerala,the Indian state). Most people (read The Husband) don't like Karela because of the bitter taste. Back home, my aunt used to make a thick dal called. Its indeed a paradox because just when I have started cooking more than ever, my blog posts have dwindled down to about a post per month (on a good month that is).

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