Coconut Millet Pilaf With Crispy Tofu Recipe

About this recipe

A fragrant millet pilaf cooked with coconut milk and spices, complemented by golden-crispy tofu cubes for a nourishing and satisfying dinner.

Ingredients

• - Vanilla Essence
• 250 g Carrot
• 6 pcs White Eggs
• 100 g Cooking Soda
• - Good Life Green Raisins/ Kishmish 100 G
• 500 g Wheat Flour / Maida
• - Nutmeg
• 100 g Baking Powder
• 1 kg Brown Sugar
• 20 g Cinnamon
• 500 g Whole Farm Premium Kangni/Foxtail Millet - 500 G
• 200 ml Coconut Milk
• 250g Green Chilli
• loose Ginger
• 100 g Garlic
• 100 g Curry Leaves
• 100 g Yellow Mustard Seeds
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Rinse the foxtail millet thoroughly under running water and soak for 10 minutes.
2. 2. Heat oil in a pan and sauté mustard seeds until they splutter, then add curry leaves, chopped onions, green chilies, ginger, and garlic.
3. 3. Stir in turmeric, cumin, and coriander powders, cooking for 1-2 minutes until fragrant.
4. 4. Add the soaked millet and coconut milk, along with 200 ml of water, and season with salt.
5. 5. Cover the pan and cook on low heat for 15 minutes until the millet is tender and fluffy.
6. 6. Cut the tofu into cubes and pat dry to remove excess moisture.
7. 7. Heat oil in a separate pan and pan-fry the tofu cubes until golden and crispy on all sides.
8. 8. Serve the millet pilaf topped with crispy tofu and garnish with freshly chopped coriander leaves.