Little Millet (Kutki or Samai rice)  Tomato Rice

Step by step method

• Step 1

  Soak the millet for 20 to 30 minutes and cook it with 3 cups of water. Once the millet is cooked soft, drain the excess water and keep the cooked millet rice in a wide vessel to become cool.

• Step 2

  Heat ½ tablespoon of ghee in a small kadai and fry the cashews and keep it aside.

• Step 3

  Take the small onions, ginger, garlic, anise, red chillies, and tomatoes and grind them into a paste and transfer them to a bowl.

• Step 4

  Heat oil and 1 ½ tablespoons of ghee in a thick bottom frying pan and add cloves, cinnamon and cardamom and saute for 2 to 3 minutes.

• Step 5

  Keep the flame on medium and add the onion and green chillies and saute until the onions turn glossy.

• Step 6

  Now add the ground mixture and saute until the raw smell settles.

• Step 7

  Once the mix becomes thick add the green peas and the cooked millet rice, and salt and mix well until it mixes well with the masala keeping the flame on low.

• step 8

  Add the cashews and the coriander leaves and put off the flame.

• Tasty and healthy millet tomato rice is ready for serving.