Here is another millet recipe from our Kitchen - Proso Millet Bisibele Rice.
Ingredient
Posco Millet
Brown Rice
Toor Dal
Musterd
Turmaric Powder
Oil
Ghee
Salt
Vegetables
Carrot
Beans
Green Peas
Small Onion
Drum Stick
Garlic (paste)
Tomato
Green Coriander
Kadi patha
Masala (Roast and grind)
Coriander Seeds
Red Chillies
Dry Coconut (grated)
Cinnamon
Cloves
StarAnas
Mace
Qty (for 600)
15 Kgs
5 Kgs
6 Kgs
50 gms
50 gms
1.5 Kgs
1 Kg
As required
7 Kgs
4 Kgs
4 Kgs
4 Kgs
5 Kgs
100 gms
3 Kgs
2 bundles
1 bundle
300 gms
200 gms
1 Kg
30 gms
30 gms
10 gms
10 gms
Qty (for 10)
750 gms
250 gms
325 gms
5 gms
5 gms
50 gms
20 gms
As required
100 gms
60 gms
50 gms
50 gms
4 nos
1/2
4 pcs
Little
2 stems
50 gms
30 gms
150 gms
2 pcs
5 pcs
3 gms
3 gms
Soak Millet and Rice in the water separately for one hour. Cook separately and mix tougher. Keep aside. Heat oil and splutter mustard, add kadipatha, garlic paste, roughly cut small onion and turmeric powder. Add chopped tomato and salt. Roast well and add beans, then carrot. Again roast for 5 minutes before adding grinded masala. Roast well till oil floats on the top. Pour hot water and boil (1:3). Add dal and cook till the dal is fully cooked. Add Green peas and drumstick pulp. (We steam the drumstick and take out the pulp).
Mix cooked rice and millet to this sambar. Add chopped coriander and ghee on top.
Hareendran A K
Dining Hall Manager