New Update
| Main ingredients | Chincken mince, Proso millet, Olive oil, Garlic, Leeks, Baby corns, Button mushrooms, Broccoli, Crushed black peppercorns, Tomato, Tomato puree, Spring onion greens |
| Cuisine | Fusion |
| Course | Soups |
| Prep time | 2-3 hours |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 150 grams chicken mince
- 1 cup proso millet
- 1 tablespoon olive oil
- 1 tablespoon sliced garlic
- 2 tablespoons chopped leeks
- 2-3 baby corns, sliced
- ¼ cup chopped button mushrooms
- ¼ cup small broccoli florets
- Salt to taste
- Crushed black peppercorns to taste + for garnish
- ¼ cup chopped tomato
- ¼ cup tomato puree
- 2 tablespoons chopped spring onion greens + for garnish
Method
- Take proso millet in a large bowl, add water and let it soak for 2-3 hours.
- Heat olive oil in a deep pan, add garlic and sauté till golden brown. Add leeks, mix and saute for 1-2 minutes.
- Add baby corns, button mushrooms and broccoli, mix and sauté for 2-3 minutes. Add chicken mince, salt and crushed black peppercorns, mix and sauté on high heat for 2-3 minutes.
- Add tomato, mix and saute for 1-2 minutes. Add tomato puree and mix well. Add soaked proso and 3-4 cups water, mix well and cook for 8-10 minutes.
- Add spring onion greens and mix well and switch the heat off.
- Transfer into a serving bowl, garnish with spring onion greens and crushed black peppercorns and serve hot.
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