Navane~Tomato Bhaat / Foxtail Millet~Tomato Rice

"Spicy Navane Tomato Bhaat / Spicy Foxtail Millet~Tomato Rice" ... A No Onion~Garlic dish prepared for today's Ekadashi lunch ... simple and delicious with the added goodness of millet ... Yummy Yumz ... 

** Tomato Bhaat / Pulav is dish I prepare often as it’s one of my favorite and I can enjoy it for 2 whole days eating nothing else. I have tried with so many combos as I never tire of this dish that has the added flavor of garlic which is highly addictive for me. I simply love dishes with garlic aroma. In my enthusiasm of cooking millets after coming across them frequently in posts by my friends and reading about their health benefits, I ended up buying them, but could not prepare anything as I always used to forget about it. Not used to millets except for nachani and varai, the others were just there lying untouched. A few weeks back I took out foxtail millet and prepared vangi bhaat and today I though of preparing the same in tomato bhaat style. As it was festive season and today being Ekadashi, we do not eat rice, so decided to try out the foxtail millet for a change. The first time while pressure cooking the millet, I had slightly under estimated the millet and added on little bit of more water and it had turned soft. But not so, today, they just turned out perfect like rice. I hope I have perfected the cooking method of millets as they are new to me, but the dish was awesome and yes, I prepared it satvik way without onions or garlic. 

** Here is my Method of preparing “Navane Tomato Bhaat (Foxtail Millet~Tomato Rice)" .. My Style … A tummy full dish as millets tend to fill the stomach more than the rice … So try it … 

** Ingredients : 

Navane / Foxtail Millet : 2 cups (Check the picture below for the same) 

Ghee : 3-4 tblsp (approx) 

Coriander Leaves / Kothimbari Pallo / Dhania Patta : handful finely chopped. 

Salt to taste. 

** Vegetables: 

Tomatoes : 4 large sized finely chopped. 

** Spices : 

Cinnamon / Tike Saal : 2” length 3-4 pieces. 

Black Peppercorns / Miri : ½ tsp 

Cloves / Lavang : 6-8 tsp 

Green Cardamoms / Ellaichi : 2-3 

Black Cardamoms / Moti Ellaichi : 2-3 

Crushed Jaivitri : ¼ tsp 

Star anise / Dhagad Phool : 1 

Bay leaves / Tej Patta : 2-3 

Curry Leaves / Kadipatta / Karbevu : 8-10 

Cashew Nuts / Kaju : 8-10 

** Masala Powders : 

Haldi / Turmeric Powder : ½ tsp 

Garam Masala Powder : ½ tsp 

Coriander / Dhania / Kothimbir Powder : 1 tsp. 

Jeera / Cumin Powder : ½ tsp. 

Fennel / Saunf  / Badisep Powder : ½ tsp. 

Kashmiri Red Chilly Powder : 1 tblsp (as per your taste) 

Sambar Powder : 1 tblsp 

** Wash and soak foxtail millet for about 15-20 mins. Wash again, drain well and add the same into a pressure cooker pan along with 4 cups of water. Add in 1tsp of ghee, ½ tsp of salt, ¼ tsp of turmeric powder and ½ tsp of chilly powder. Cook on medium heat to one whistle, then lower the heat and cook for 5 minutes, again increase the heat to medium and cook to 2-3 whistles. 

** Remove from fire and allow the pressure in the cooker to fall on its own. Once you are able to open the lid do so and allow the heat to pass off. Leave it open to cool for a good five minute. After that with the help of a fork slightly loosen the cooked foxtail millet and keep this aside ready. 

** Heat ghee in a thick bottomed kadai, when hot, lower the heat and add in the cashew nuts and fry till they turn slightly brown in colour, when done remove and keep them aside ready for garnishing later. 

** Now in the same kadai in the left over ghee add in the spices, Jeera, Pepper, Green Cardamoms, Black Cardamoms, Crushed Jaivitri, Star anise, Bay leaves, Cury Leaves and fry for a minute. Now add in all the masala powders ie. Haldi Powder, Garam Masala Powder, Coriander Powder, Jeera Powder, Fennel (Badisep) Powder, Kashmiri Red Chilly Powder, Sambar Powder and fry for a minute. 

** Sprinkle some water if you find that the masalas are getting burnt. Now add in the chopped tomatoes and mix well and cook on high for 2 minutes, stirring it often. Cover with a tight lid and cook on minimum heat for 3-4 minutes ie till the tomatoes turn soft. Now add in salt to taste and mix well slightly crushing the tomatoes with the spatula to release some of its juice for a few minutes. 

** Finally add in the cooked and loosened foxtail millet to the masala in the kadai and mix well till all the masala has got mixed well with the cooked millet. Loosen lumps if any and mix it well, there should not be any lumps left. Sprinkle some hot water, mix well. cover and cook on low heat till the millet has been well cooked. Keep mixing in between only if necessary. Lastly add in the fried and kept aside cashew nuts and the finely chopped coriander leaves and mix well. Remove from fire and keep it aside cover for 5-10 minutes for the flavors to seep in well. 

** "Spicy Navane Tomato Bhaat / Spicy Foxtail Millet~Tomato Rice" is done and ready to be served. This spicy bhaat actually tastes best when served with simple plain curds or raita. I served it with curds, bottle gourd bharta for lunch and it tasted simply awesome. The navana / foxtail millet was perfectly cooked and tasted really good, but is heavier on stomach so do not go overboard on relishing it and eat slightly lesser than how much rice you would have consumed and you will be fine. 

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