Banyard Millet Arancini

Ingredients

1. 225 grams Banyard millet
2. 5 grams Parmesan cheese
3. 3 grams Salt
4. Bread crumbs for coating

Stuffing:

1. 40 grams Olive Oil
2. 5 grams Garlic
3. 10 grams Onion
4. 2 grams Thyme
5. 100 grams Mushroom
6. 2 teaspoon Salt
7. 5 grams Spinach
8. 25 grams Mozrella cheese
9. Sesame Oil for Deep frying

Marinara Sauce:

1. 3 Tablespoon Oil
2. 150 grams Onions
3. 5 cloves Garlic
4. 10 leaves Basil leaves
5. 500 grams Tomatoes
6. 3 grams Salt
7. 5 grams Paprika

Method

1. Mix Boiled Banyard millet and Parmesean cheese together and salt
2. (For Stuffing) Heat oil in the frying pan
3. Add chopped garlic and onions , sauté till onions are translucent
4. Now add the Dried thyme. Followed by chopped mushrooms and salt.
5. Cook till mushrooms are cooked, add the spinach and saute for 30 seconds.Let it cool and keep aside.
6. Grate the mozzarella cheese and mix with the cooled mushroom mixture.
7. Make 50 grams ball of the millet mixture.Flatten the ball and place 30 grams of cooled mushroom mixture in the center.
8. Bring the sides together, seal and pinch the ball in the center until it looks like a round ball.Roll the millet balls in bread crumbs till evenly coated.
9. Meanwhile heat the oil for deep frying to 180°
10. Transfer the Arancini's to the hot oil and fry till golden brown. Remove from oil onto a plate with paper towel to absorb any excess oil.
11. Serve hot with tomato sauce / marinara sauce.             
12. (For Marinara sauce) Heat oil in saucepan, add onions and garlic.
13. Saute till the onions are translucent, add basil leaves stir
14. Add the tomatoes, salt, paprika and cook till tomatoes are mashed and cooked.
15. Let the sauce cool and then transfer to a blender and make a chunky or a smooth paste as per choice.