Millets baked in creamy sauce
This is a super healthy vegan recipe, incorporating the goodness of millets and a deliciously creamy sauce made out of cauliflower and cashews. Soft cooked millets, vegan cream and sautéed vegetables baked in layers - a wholesome and yummy dinner!
Ingredients :
- Foxtail millets - 1 cup
- Cauliflower florets- 1 cup
- Soaked cashews 1/2 cup
- Carrots 2-3
- Bell peppers 1-2
- Beans, peas, broccoli florets.
- Ginger -garlic paste 1 tsp
- Chillies 1-2
- Lemon juice 2 tsp
- Oregano powder
- Salt
- oil to coat the baking dish
Method :
- Boil 3 cups of water in a pan and add the millets and salt to the boiling water, and cook for 5 to 10 minutes. Millets will become soft when done. Check and drain the water. Keep aside.
- Steam cook the cauliflower florets. In a blender, take the soaked cashews, cooked cauliflower florets, salt and lemon juice, and blend to a nice smooth creamy paste. Add a little water if required.
- Add oregano powder to this blended cream. Keep aside.
- In a wok, heat oil, add ginger garlic paste and sauté for while.
- Add julienned vegetables one by one, and add salt, sauté till nicely grilled.
- Now take any rectangular/square baking dish, coat its base with oil.
- Make one thin layer of the creamy sauce in the dish, topped by a bed of the cooked millets, and then top it with the grilled vegetables. Top it again with the sauce. Repeat 2-3 times.
- Bake in an oven for around 5-10 minutes for getting the flavours incorporated nicely.
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