FOOD : RECIPE OF THE WEEK : KODO MILLET BISI BELE BHAT

BY CHEF DEBDUTTA BANERJEE

EXECUTIVE CHEF

ITC FORTUNE PARK PUSHPANJALI

CITY CENTRE, DURGAPUR

INGREDIENTS :

1. Kodo Millet -180 gms
2. Toor Dal -45 gms
3. Shallots (Small Onion) -20 gms
4. Carrot -30 gms
5. Potato -30 gms
6. Brinjal -30 gms
7. Capsicum -30 gms
8. Peas – 45 gms
9. Cauliflower -30 gms
10. Tamarind -20 gms
11. Turmeric Powder -10 gms
12. Mtr Bisi Bele Bath Masala -15 gms
13. Mustard seeds -5 gms
14. Cinnamon sticks -2
15. Oil -50 mls
16. Ghee -20 mls
17. Cashew nuts – 30 gms
18. Coriander leaves -10 gms
19. Curry leaves -10 gms
20. Salt -12 gms

METHOD :

• Cut the vegetables into slightly chunky pieces. Peel the small onions and keep aside.
• Tamarind in water and extract the juice.
• Turn on the sauté mode in your IP. Once hot add oil, mustard seeds and cinnamon sticks. Allow the mustard seed to splutter.  • Add cashew nuts, peanuts and fry until golden color.
• Add all the vegetables, curry leaves and give a quick stir.
• Then, add Millets, dal, tamarind water, turmeric, bisi bele bath masala and salt. Mix everything well.
• Cancel sauté mode and add water.  • Select multigrain option and decrease.