Tingle your Taste Buds with these Delicious & Nutrition Filled Recipes...
Sorghum Samosa
Ingredients:
Sorghum flour – 1 cup, maida – 1 cup, potatoes – 1 cup, boiled peas, onions, green chillies and curry leaves as required.
Preparation Method:
• Take one cup of sorghum flour and one cup of maida. Mix well and add required amount of
water to make dough.
• Make small chapati balls and spread the dough with roller stick and cut into half’s.
• Mash boiled potatoes, add chopped onions, green chilies and curry leaves.
• Make seasoning with chopped onions, green chilies, curry leaves and boiled mashed potatoes, boiled peas and salt to taste.
• Fill the above mixture in each half and fold in triangular shape and deep fry.
• Serve hot with tomato sauce or chutney.
Foxtail Millet Cutlet
Ingredients:
Dehulled foxtail millet - 100 g, potatoes – 20 g, carrots – 20 g, beans – 20 g, salt – 2 g, pepper – 5 g, chat masala – 5 g, bread crumbs – 20 g, green chillies – 5 g, water – as required and oil - for shallow or deep frying Foxtail Millet Cutlet.
Preparation Method:
• All the chopped vegetables and foxtail millet grain are cooked and kept aside.
• In a pan add one table spoon of oil, ginger garlic paste, sliced green chilies and fry them until light brown colour appears.
• Add the cooked millet, chat masala, pepper and cooked vegetables and mix them well.
• Make them into cutlet shapes, coat the cutlets with foxtail bread crumbs.
• Shallow or deep fry in a pan them until light brown colour appears.
• Serve with tomato sauce or chutney
Kodo Millet Adai
Ingredients:
(To soak) kodo millet – 1/2 cup, toor dal–¼ cup, channa dal – ¼ cup, moong dal – 1 tsp and urad dal – 1 tsp; (For seasoning)Red chillies – 2,fennel seeds - 1 tsp(optional), small onion - 1/4 cup chopped finely, curry leaves - few torn into pieces, coriander leaves - 1 tbsp, mint leaves - 1 tbsp finely chopped and salt - to taste.
Preparation Method:
• Take soaking ingredients and soak for 4 hrs. Drain water and set aside.
• Take red chillies and fennel seeds in a mixer, add little of mixed millet mixture and grind it to a coarse mixture.
• Add chopped onion, coriander leaves and required salt.
The batter should be slightly runny in between idli and
dosa batter consistency.
• Heat the adai (or dosa pan) pan, grease with little oil,
make round adai and cook till golden brown and crisp at the edges and add onion and ginger garlic paste.
• Add the chopped veggies, mint leaves and salt.
• Serve hot garnish with coriander leaves.
• Serve hot with any chutney of your choice.
Foxtail Millet Coconut Rice
Ingredients:
Foxtail millet - 1 cup, coconut grated - 1 cup, ghee - 2 tsp, coriander leaves - 2 tsp and salt – as desired.
Foxtail Millet Coconut Rice.
Preparation Method:
• Foxtail millet is soaked for 2 hr and cooked fully.
• Add ghee and cumin, green leaves, ginger, leaves, red chilli, curry leaves and saurte them in a pan.
• Add cooked foxtail and grated coconut and cook for two min.
• Add salt as per taste and serve hot.
Foxtail Millet Bisbelle Bhat
Ingredients:
For masala powder - coriander seeds, red dry chillies, chana dal, fenugreek seeds, for sambar - cooked toor dal - 1 cup, lemon – 1, tamarind – 1, small onion- 5-7, mixed vegetables - 2 cups (carrot, drumstick, beans and potato), oil - 2 tsp, curry leaves – 10, mustard seeds - 1/4 tsp, turmeric powder - 1/4 tsp, broken red chillies – 2, asafoetida- a generous pinch, salt to taste, coriander leaves - 1 tsp, foxtail millet - 1 cup, water - 2 cups, salt a pinch, coriander leaves - 2 tsp.
Preparation Method:
• Add tamarind water, vegetables, salt and sambar spice powder in a pressure cooker and cook till two whistles.
• Cook the foxtail millet, toor dal, turmeric powder, salt and water in another pressure cooker until two whistles.
• For seasoning, saurte mustard seeds, cumin seeds, red chilli, curry leaves in ghee and keep aside.
• Add the spicy vegetable tamarind curry to the cooked
millets and mix together till a mish mash.
• Add the seasoning and transfer the bisibelle baat to a serving bowl. Sprinkle the chopped coriander and serve hot.
Kodo Millet Upma
Ingredients:
Kodo millet grain - 1 cup, chopped onions, green chillies, carrot, beans, potato ginger, mustard seeds, blackgram dal, bengal gram dal, curry leaves, water and oil – as required.
Preparation Method:
• Wash kodo millet two or three times, then drain the
water completely and keep it aside.
• Chop onions, green chillies and veggies finely. Grate the ginger.
• Heat the oil in a pressure cooker, add mustard seeds
when it splutters, add blackgram dal, chanadal, curry
leaves and green chillies.
• When dal turns golden brown add onions, ginger,
turmeric, saute till onions turns golden brown.
• Add carrots, beans, and potato saute for 2 to 3 minutes.
Then add kodo millet, saute for 1 minute, till everything combines.
• Then add water and salt. When water starts boiling close the lid, and cook in moderate flame for 3 whistles.
• When pressure subsides, open the lid and serve hot with any type of chutney or sambar.
Sorghum Dosa
Ingredients:
Sorghum grain - 3 cup, black gram dal - 1 cup, salt and oil (for shallow fry)
Preparation Method:
• Grind the soaked sorghum grain and black gram dal together into a fine batter. Add salt for taste and allow it for fermentation.
• Apply a tea spoon of oil on the preheated dosa making tawa and pour the batter on it, spread with scoop into thin round shape. Fry till crisp dosa is obtained.
• Serve hot with chutney.
Little Millet Halwa
Ingredients:
Little Millet Flour – 1 cup, jaggery – 1 cup, butter - 1 cup and milk - 1 cup.
Preparation Method:
• In one pan roast Little flour and ghee until the aroma and color changes.
• Add milk to the mixture and cook
• Add the melted jaggery, ghee and mix well without formation of lumps till thick consistency.
• Pour the prepared batter in a mould and allow to set.
Proso Millet Barfi
Ingredients:
Proso millet flour - 1 cup, powdered jaggery - ½ cup, ghee - 2 tsp, water - ¼ cup, cardamom powder - 1/8 tsp and sliced almonds - 1 tsp.
Preparation Method:
• Grease a plate with ghee and keep it aside.
• Heat the jaggery in a pan with ¼ cup of water till single thread consistency. Keep it aside.
• Add little ghee in a pan and add proso millet flour and fry until nice aroma comes.
• Then add the jaggery syrup and cardamom powder and mix it quickly.
• Add remaining ghee and stir continuously for 2-3 min or till the mixture leaves the sides of the pan.
• Spread it in a greased plate and garnish with chopped nuts. Allow it to cool down and cut them into small pieces.
• Healthy and yummy proso millet burfi is ready.
Barnyard Payasam
Ingredients:
Barnyard millet – 150 g, sugar – 250 g, milk – 250 ml, saffron – 4-5 threads, dry fruits (cashew, almond and pista) – 50 g and ghee – 30 ml.
Preparation Method:
• Cook together barnyard millet, saffron and milk on slow heat until the millet gets mashed.
• Add sugar and stir gently to cook payasam.
• Heat ghee in a pan add all dry fruits and roast until golden colour and add to the cooked payasam.
• It can be served hot or cold.
Barnyard Millet Pudina Rice
Ingredients:
Barnyard millet - 1 cup, water – 2 cups, onion-1, carrot - 1 cup, tomato –2, , curry leaves- 1 spring bay leaf - 1;pudina (mint) chutney: Mint leaves -1cup, coriander leaves - 1/4 cup, greenchilli-1, cloves – 1, garlic – 1, ginger -1/2 inch and salt to taste and oil – 2tsp.
Preparation Method:
• Cook barnyard millet in a pressure cooker with water, salt to taste and bay leaf at medium flame for 1 whistle.
• Prepare mint chutney with minimum water. Chop all the vegetables.
• In a hot pan, take 1 tsp of oil. Add whole spices to it and fry for a minute.
• Add chopped onion and fry till translucent.
• Add chopped carrots and stir well, add mint chutney. Cook the chutney till the raw taste of mint and coriander disappears. Add salt to taste.
• Add the cooked barnyard millet and mix evenly. Remove from flame.
• Serve hot with some raitha
Multi Millet Khakra
Ingredients:
Sorghum flour – 25 g, Kodo millet flour – 25 g, Barnyard millet flour – 25 g, finger millet flour – 25 g, foxtail millet flour – 25 g, bengal gram flour – 25 g, black gram flour – 25 g, salt – 3 g, coriander powder – 2 g, garam masala powder – 2 g and water - 30 ml.
Preparation Method:
• Boil water and add all the above ingredients together by adding water.
• Make in to dough and roll in to small balls.
• Make the balls into small rotis.
• Bake them in Oven, baking on both sides.
• Cool them and store.
Proso Millet Rava Idli
Ingredients:
Proso millet idli rawa- 1 cup, urad dal – 1 cup and salt – to taste.
Preparation Method:
• Soak urad dal in water for 4-6 hr and drain out the water and grind it
• To the batter, add one cup of proso millet idli rawa, salt and allow to ferment overnight.
• Pour out the batter into idli moulds and cook in idli cooker for 7- 10 min.
• Serve hot with coconut chutney and sambar.
Little Millet Curd Rice
Ingredients:
Little millet - 1/2 cup, water - 2 cups, curd - 3/4 cup, milk - 1/4 cup, carrot - 3 tbsp, grated coriander leaves - 2 tsp
finely chopped, salt - to taste; To temper: Oil - 1 tsp, mustard seeds - 1/2 tsp, split urad dal - 1/2 tsp, curry
leaves – few, green chilli - 1 finely chopped and ginger - 1/4 inch piece.
Preparation Method:
• Boil water, add the millet and cook till millet becomes soft.
• Then take the millet in a mixing bowl and mash it and add curd, then milk and mix it up well.
• Heat oil in a tadka pan and add the seasoning 'to temper' let it splutter.
• Transfer the tempering to the rice along with grated carrot, coriander leaves and required salt. Mix well.
• Serve chilled and garnish with carrots and coriander leaves.
Millet Bhel
Ingredients:
Sorghum– ½ cup, pearl millet – ½ cup, foxtail millet – ½ cup, finger millet – ½ cup, kabuli channa – ¼ cup; chat masala, onion, tomatoes, green chilli, salt, and roasted cumin powder – as required.
Preparation Method:
• Wash and soak the millets and kabuli channa in enough water overnight
• Pressure cook them in medium heat till two whistles.
• Rinse the cooked millets and saute them on a low flame in little oil by stirring often.
• Add the chopped onion , tomatoes, green chili, salt,
roasted cumin powder and chat masala and mix well.
• Serve millet bhel in individual bowls or plates. If needed sprinkle few drops of lemon juice on each serving topped with chopped coriander leaves.