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Before you jump to Methi millet pilaf/Fenugreek pulao recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.
Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it looks like we all recognize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won't be able to correct the problems of the environment. These types of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, for the most part by making your cooking area more green.
A massive amount of electricity is consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won't have to run as often.
As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. Natural living is something we can all accomplish, without difficulty. Largely, all it requires is a little common sense.
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 cook it.
The ingredients needed to make Methi millet pilaf/Fenugreek pulao:
- Use 1 cup of banyard millet.
- Get 1 spoon of Cumin.
- You need 1 of medium onion.
- Provide 2 tsp of ginger garlic paste.
- Take 2 of tomatoes.
- Prepare 1 of potato.
- Use 1 of Carrot.
- You need 1 cup of methi leaves.
- Use 1/2 cup of coriander leaves.
- Use 1/3 cup of mint leaves.
- Get 3 tablespoon of oil.
- You need 1 spoon of butter/ghee.
- You need 1 tsp of chilli powder.
- You need 1/2 tsp of turmeric powder.
- Prepare 2 tsp of coriander powder.
- Provide 3 tsp of pao bhaji masala powder.
- You need to taste of Salt.
Instructions to make Methi millet pilaf/Fenugreek pulao:
- 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..
- 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..
- 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.
- 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..
- 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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