FOOD : RECIPE OF THE WEEK : FOXTAIL VEG FRIED RICE PENANG CURRY

BY CHEF DEBDUTTA BANERJEE

EXECUTIVE CHEF

ITC FORTUNE PARK PUSHPANJALI,

CITY CENTRE, DURGAPUR

INGREDIENTS:

1. Foxtail Millet -200 gms
2. Ref Oil -20 mls
3. Carrot -10 gms
4. French beans -75 gms
5. Spring Onion -10 gms
6. Salt -5 gms
7. White Pepper – 5 gms
8. Soya sauce -3 gms
9. Bell pepper -10 gms
10. Celery – 10 gms
11. Sugar -1 gms
12. Ginger -3 gms

 METHOD:

We will first cook the foxtail millet. Transfer the foxtail millet to a cooking saucepan and cook with of water, salt and oil. Simmer it covered for 15 minutes or until you see the water has been absorbed by the millet.

• Turn off the heat at this point. Allow the millet to cool completely.
• Note: The foxtail millet should not be over cooked, has to be 90% cooked.
• Heat oil in a pan; add the beans, carrots, green bell peppers celery, ginger, spring onion and sauté on high flame for 3-4 minutes until the vegetables become slightly tender.
• Add foxtail millet, soy sauce, black pepper, and salt. Mix well and stir fry the fried rice for 2 more minutes. Turn off the heat and transfer the rice to a serving bowl.
• Serve the Millet Fried Rice along with Penang Curry.