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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