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.
