Millet Tabbouleh Recipe | How To Make Delicious Salad Recipe Millet Tabbouleh at Home | Chef Bhumika - video Dailymotion

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Millet Tabbouleh | How to Make Delicious Millet Tabbouleh at Home | Millet Tabbouleh salad | Millet Tabbouleh Recipe | Millet Tabbouleh Recipe At Home | Tasty Millet tabbouleh Recipe | Millet Tabbouleh Recipe | Parsley Salad | Tabbouleh Salad Recipe | Tabbouleh Salad | Snacks Recipe | Quick & Easy | Rajshri Food  Learn how to make at home with our Chef Chef Bhumika   Ingredients:  ¾ cup Kodo Millet (washed & soaked)  1 tsp Salt  ¼ cup Curly Parsley  ¼ cup Curly Parsley  ¼ cup Mint Leaves  ¼ cup Extra Virgin Olive Oil        1½ Lemon  10-15 Cherry Tomatoes (halved)  1 Onion (chopped)      ½ Cucumber  (chopped)

Transcript

00:00 It's the year of the millets

00:01 and I've got you yet another recipe.

00:03 Today, we're making a refreshing salad, tabbouleh,

00:06 but with millets.

00:07 Let's see how to make it.

00:09 The most important thing about kolo millets

00:11 is that you need to soak it for at least six hours.

00:14 These are really tiny grains,

00:15 but you have to wash them twice

00:17 because they leave out a lot of color.

00:20 Once they are soaked, use the same water to cook it.

00:23 So I'm going to just add the water first

00:26 into my pressure cooker.

00:28 It's very important to soak your millets

00:30 before cooking them to remove the anti-nutrients

00:33 like phytic acid, which are present

00:35 in the skin of the millets.

00:37 These basically hamper the absorption of nutrients

00:41 that are present in the millets.

00:42 So very important, soak it and then use your millets.

00:46 Now the water has started steaming.

00:48 I'm just going to add in the millets into the water.

00:50 I'm going to cook this with a teaspoon of salt

00:53 for two to three whistles.

00:54 While the millets are cooking,

00:58 let's prepare our herbs.

01:00 It smells so beautiful and fresh while you cut into it.

01:09 Next, I'm going to chop up some fresh mint.

01:16 Take a small bunch, scrunch it up and chop it.

01:21 (upbeat music)

01:24 Tabule is a Mediterranean salad

01:31 which is made using fresh herbs instead of salad greens.

01:34 After three whistles, I've let the whistle die down

01:37 on its own.

01:38 Let's open and check our millets.

01:41 As you can see, there's no water left on the sides.

01:44 It looks pretty dry, which means the millet

01:48 is cooked completely.

01:49 It has plumped up quite well as well.

01:52 I'm going to remove this in a bowl and let it cool down.

01:55 Millets in general are very easy to digest.

02:01 So you can have them for any meal of your day,

02:03 whether it's breakfast, lunch, or dinner.

02:05 Kodo millets are very high in soluble

02:08 and insoluble fiber and antioxidants as well.

02:11 They are super easy to digest, like I mentioned,

02:14 and are rich in iron.

02:15 These are also diabetic-friendly.

02:18 Now I'm going to let this cool completely.

02:20 The cooked millets have cooled down completely

02:24 and they separate quite easily.

02:26 This means they're cooked properly.

02:28 We're going to start with the salad dressing first.

02:32 I'm going to add in 1/4 cup of extra virgin olive oil

02:35 to this, along with juice of one and a half lemon.

02:40 Originally, this salad is supposed to be quite tangy

02:43 with the lemons, but you can adjust it as per your taste.

02:47 You can start with half a lemon

02:49 and move on to more if you need it.

02:51 When you add the olive oil and lemon to the kodo millet,

02:57 it ensures that the kodo millet absorbs all of these flavors

03:00 and transmutes it to all the other ingredients

03:03 as you mix it.

03:05 I'm going to add in some cherry tomatoes, which I have half.

03:08 You can also use regular tomatoes and chop them finely

03:11 to add it to the salad.

03:13 Next, I'm adding in one red onion, which is finely chopped.

03:17 You can also use spring onions here if you like,

03:20 and if they are in season.

03:21 Next, I'm adding in chopped English cucumbers.

03:24 I'm adding in the curly parsley, which we chopped earlier.

03:28 And lastly, our chopped fresh mint.

03:32 This smells so divine right now.

03:34 Time to mix up our tabule.

03:36 I'm just making sure everything from the bottom goes on top

03:41 and everything from the top goes at the bottom.

03:44 If you see any lumps, just try to break them with your spoon.

03:48 The lemon and mint together smells so amazing,

03:51 and the pepperiness of the parsley is really coming through

03:55 while mixing the salad.

03:57 The onions add a bit of sharpness,

03:59 and the tomatoes add a little bit of juiciness

04:02 to the entire salad.

04:03 You can serve the salad immediately,

04:05 but it tastes even better when you let it rest

04:08 for about 30 minutes.

04:09 You can have this as a side dish

04:11 or serve it as your main meal as well.

04:13 Try this recipe out and let me know how it turns out for you.

04:16 This is Chef Pumika signing off from Rajshri Food.

04:19 (upbeat music)

04:22 (gentle music)

Millet Tabbouleh Recipe | How To Make Delicious Salad Recipe Millet Tabbouleh at Home | Chef Bhumika

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