Mr. Putta Hemanth (BHMCT 6TH SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated as the ‘Chef of the Day’.
INGREDIENTS
- 300 gms Foxtail millet
- 1 ltr Water
- 15 gms Vegetable stock cubes
- 100 gms Onions
- 15 ml Olive oil
- 2 stems Leeks
- 200 ml Veggie broth
- 200 ml Fresh milk
- To taste Salt & pepper
- 2 sprigs Fresh thyme
MUSHROOMS
- 100gms Oyster mushrooms
- 12 ml Olive oil
- 5 ml Soy sauce
- 10 gms Breadcrumbs
- 3 gms Thyme
- To taste Salt
Method:
- Soak the foxtail millet overnight. Or at least 6 hrs.
- Cook the foxtail millet in vegetable broth for 35 mins or till they turn soft.
- Finely chop the onions and sauté it in oil.
- Wash the leek sticks and cut it in rings, add them to the pan and sauté them while stirring for 4-5 minutes.
- Cook till the onions turn translucent.
- Let it simmer for an additional 5-8 minutes until the leek is soft.
- Now add the pre-cooked millet, milk, veg stock cubes and mix everything well
- Season with salt, pepper and fresh thyme
MUSHROOMS
- Wash and finely chop the mushrooms
- Heat up olive oil and sauté the mushrooms
- Add breadcrumbs and roast until brown, deglaze with soy sauce
- Shift it onto the cooked millet and garnish with fresh chopped thyme.