Malvani Spiced Millet with Green Chilies (Qingjiao Yumi)

Ingredients

In this Malvani adaptation of Qingjiao Yumi, we replace the original Chinese ingredients like soy sauce and ginger with Malvani spices such as Malvani masala, turmeric, and cumin. Additionally, we incorporate green chilies to add a fiery kick and a distinct flavor that is characteristic of Malvani cuisine. We alse have the original recipe for Qingjiao yumi, so you can check it out.

• 1 cup (180g) millet 1 cup (180g) millet
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, sliced 2 green chilies, sliced
• 1 teaspoon Malvani masala 1 teaspoon Malvani masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 36g, 2g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the millet under cold water and drain.
2. 2.
   In a saucepan, bring the water to a boil. Add the millet and reduce the heat to low. Cover and simmer for 15-20 minutes or until the millet is tender and the water is absorbed.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
4. 4.
   Add the sliced green chilies, Malvani masala, turmeric powder, cumin powder, and salt. Cook for 2-3 minutes, stirring continuously.
5. 5.
   Add the cooked millet to the pan and mix well, ensuring the spices are evenly distributed.
6. 6.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Millet — Rinse the millet thoroughly before cooking to remove any impurities and bitterness.
• Green chilies — Adjust the quantity of green chilies according to your spice preference. For a milder version, remove the seeds before slicing.

Tips & Tricks

• For an extra burst of flavor, toast the millet in a dry pan before cooking.
• Serve the Malvani Spiced Millet with Green Chilies with a side of yogurt or raita to balance the heat.
• Customize the spice level by adding more or fewer green chilies.
• Experiment with different types of millet, such as foxtail millet or pearl millet, for variation.
• Leftovers can be refrigerated and enjoyed the next day as a cold salad.

Serving advice

Serve the Malvani Spiced Millet with Green Chilies as a main course accompanied by a side of yogurt or raita. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Malvani Spiced Millet with Green Chilies in a shallow bowl, allowing the vibrant green color of the chilies to stand out. Sprinkle some additional Malvani masala on top for an extra pop of flavor.