Millet Dishes for Summer : As soon as the summer season comes, there is a change in the way of eating and drinking. The search for mild, digestible and freshness options increases. It is necessary to keep the body cool and energetic between strong sunlight and humidity. In this season, oil should be avoided with spicy and heavy food.
Light but nutrient -rich food is the best option in this season. It should contain high amounts of fiber, vitamins and minerals. And what would be the option better than the millets. Millions are lighter than wheat and rice and are digested quickly. They help in hydration. Glutes are free and fiber and keep the body cool. That is why today we have brought some easy and delicious recipes made from millets for you.
Material:
1 cup ragi flour
2 cups of water
1 teaspoon oil
1/2 teaspoon mustard
1/2 teaspoon urad dal
1 green chili (finely chopped)
1 small onion (chopped)
1/4 cup mix vegetables (carrots, beans, peas)
Salt taste
Green coriander (for garnish)
Method:
Fry the ragi flour lightly and keep it aside.
Heat the oil in the pan, add mustard seeds and urad dal and chop.
Add onion and green chillies and fry, then add vegetables and cook for 2-3 minutes.
Boil water and salt, then slowly stir with ragi flour so that the kernels do not fall.
Cook until thick and decorate it with green coriander and let it cool.
Light and nutritious upma is ready.
Material:
1/2 cup millet (soaked overnight)
1/4 cup moong dal (washed)
1 tomato (chopped)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon ghee
Salt taste
2 cups of water
Green coriander (to decorate)
Method:
Heat the ghee in the pressure cooker, chop cumin seeds.
Add tomatoes, turmeric and salt and fry.
Add wet millet and moong dal, add water.
Cook until 3-4 whistles come. Garnish with green coriander when cooled.
It is light and delicious in food.
Material:
1/2 cup tide flour
1 cup curd
1 cucumber (grated)
1/2 teaspoon roasted cumin powder
Salt taste
Mint leaves (to decorate)
2 cups of water
Method:
Dissolve the tide flour in 1 cup of water and cook lightly so that rawness goes. Then cool down.
Whisk the curd, add cold tide mixture, grated cucumber, salt and cumin powder.
Add the remaining water and mix it well.
To cool down, keep it in the fridge and serve by decorating with mint. G
Freshly fresh soup for summer is ready.
Material:
1/2 cup FoxTel Milllet (boiled)
1/4 cup cucumber (chopped)
1/4 cup tomatoes (chopped)
1/4 cup capsicum (chopped)
1 teaspoon lemon juice
1 teaspoon olive oil
Salt and pepper to taste
Green coriander
Method:
Cool the boiled FoxTel millet.
Add all the millets, all the vegetables, lemon juice, olive oil, salt and pepper to a bowl and toss everyone.
Garnish with green coriander and serve cold.
This salad is light and nutritious.
