Zen In the Art of Cooking Millet

. How about a One Pot Kitchen Minimalist to the Max First sort out Food Millet - 5 grains And a Clay pot Rotate millets Every 2 days Soak and boil Soak for 8 hrs. In 5 times water Leave it overnight Thereafter COOK it ! first thing in the morning Slow cook an hour on flame Toss some greens and veggies The porridge gets ready as base With warm soup as the first course add some crackling spice in Niger oil Now we need just 1 more vessel ..that ..is ...all I use a cast Iron ‘ kadahi’ from here on Flame it hot ..cast iron pot...pour Ghee Add some chopped onions spices et al. The cooked millet porridge is tossed in And voila you can make any no.of dish And yes. NO compulsory need for Salt. Now the real fun is ‘time management’ In a 24 hour cycle- Clay Pot is utilized 8 hrs soak 16 hrs to store the cooked Lunch at 11 dinner by7 that’s 8+16 hr (A 16 hr gap is suggested in between 2 big meals with light eat in evening) Yes. Entire day the food stays fresh + Slight fermenting is encouraged some add curd or coconut water Sprouts ginger garlic turmeric Boiled eggs potatoes sage Vinegar Garnish . Millets in Clay pot Experience Zen in kitchen