FOOD: RECIPE OF THE WEEK: FOXTAIL MILLET TABBOULEH

BY CHEF DEBDUTTA BANERJEE,

(EXECUTIVE CHEF),

ITC FORTUNE PARK PUSHPANJALI,

CITY CENTRE, DURGAPUR

INGREDIENTS :

1. Millet Rinsed And Drained -1000 gms
2. Water -360 mls
3. Olive Oil -25 mls
4. Tomatoes -400 gms
5. Chopped Coriander -100 gms
6. Chopped Garlic -20 gms
7. Chopped Green Chilli -10 gms
8. Chopped Mint Leaves -40 gms
9. Salt-15 gms
10. Lemon -15 mls

METHOD:

•Pour the millet into a strainer. Pour water over the millet and wash it. Once it is drained, place it in a saucepan.

• Pour water on top and place the saucepan on the stove over medium heat.

• Bring it to a boil. Cover the saucepan and reduce heat to let it simmer for about 30 minutes, or the millet grains are cooked.

•In a large bowl, add millet. Olive oil and lemon juice on top and mix.

•Next, add chopped tomatoes, green chilli, mint, Coriander, garlic, and salt.