Pesto Millet rice

-

Millet Rice with Pesto sauce and Egg

Ingredients: 

Kodo Millet rice – pre-cooked and cooled, 1 cup 
Pesto sauce – 1/4 cup 
Fresh eggs – 3 
Onion – 1 small thinly sliced 
Cumin seeds – 1 tsp 
Pepper powder – 1 tbsp 
Red chillie powder – 1 tsp 
Coriander leaves – few for garnish (optional) 
Salt as per taste 
Oil for stir fry


Instructions: 

       In a small thick bottomed stir fry pan add some oil and heat it. Once the oil is heated, break open the eggs. Add salt, chillie powder, pepper powder and stir fry until it is soft and well done. Dish out the scrambled egg into a plate. In the same pan, add some oil. Once the oil is heated, add red onion slices and saute until they turn translucent. Now, add pesto sauce and saute well until the oil oozes out from the mixture. Add millet rice, scrambled eggs, salt and mix well. Adjust the spice if required by adding red chillie powder or pepper powder. Dish out to a plate and serve hot. 

Easy and healthy millet rice is ready to serve :) Enjoy!!

Comments

Post a Comment

Popular posts from this blog

Chicken Liver Fry

-
Image
Chicken Liver Fry: Simple Village style & Spicy version Ingredients:  Fresh chicken liver – 1/2 kg  Ginger garlic paste – 1 tbsp  Turmeric powder – 1 1/2 tsp  Coriander powder – 1/2 tbsp  Red chillie powder – 1/2 tbsp  Pepper powder – 1 1/2 tsp  Fennel powder – 1 1/2 tsp  Lemon - 1 medium size  Red onion – 1 small, thinly sliced  Green chillies – 2, slit  Curry leaves – 1 sprig  Coriander leaves – 1 small bunch for garnish  Salt as per taste  Oil for stir frying  Instructions:  Marination: Wash the chicken liver and rinse it in water mixed with lemon juice (1/2 slice)/vinegar (1/2 tbsp) and salt for about 20 to 30 minutes. Drain out the water and add turmeric powder (1 tsp), coriander powder (1/4 tbsp) , red chillie powder (1/4 tbsp) , ginger garlic paste (1 tbsp) and salt. Mix well so that the chicken liver is coated evenly with the masala. Re...
Read more

Pepper Rasam

-
Image
Pepper Rasam: How to make Andhra style pepper rasam in 5 min? Ingredients:  Tamarind – medium lemon size  Pepper powder – ½ tbsp  Cumin powder – ½ tbsp  Fenugreek powder – ½ tsp  Coriander powder – ¼ tbsp  Garlic cloves – 8 to 10 medium size, minced  Dry red chillies – 7 to 9, broken into halves  Mustard seeds – 1 tsp  Curry leaves – 2 sprigs  Coriander leaves – small bunch for garnish  Asafoetida – pinch (optional)  Salt as per taste  Oil for tempering   Instructions/ Procedure:         Add tamarind into a bowl filled partially with fresh water and let it soak for about 20 minutes. Once the tamarind gets softer, squeeze the pulp and remove the fibre.         Add oil into a thick bottomed kadai and let it heat. Once the oil is heated, add mustard seeds. When the mustard seeds start splut...
Read more