Recipes of Millets

Here are some delicious recipes of Millets

Little Millet Pulao

Serving size – 2

Ingredients:

Little Millet – 1/2 Cup

Saffron Strands – 10 – 15

Warm Milk – 1/4 Cup

Water – 1/2 Cup

Each of Chopped (Almonds, Cashews) – 4 Tbsp

Ghee – 2 Tbsp

Roasted Onions – 2 Tbsp

Fennel Seeds – 1/2 Tbsp

Kashmiri Chilli Powder – 1/2 Tbsp

Grated Ginger – 1/2 Tbsp

Salt – 1/3 Tbsp

Raisins – 12

Cardamom Crushed – 1 Big

Cardamom – 2 Small

Cinnamon Stick – 1’’

Star Anise – 1

Instructions:

• Wash and soak Millet for 30 minutes. Drain.
• Soak saffron strands in warm milk for 30 minutes.
• In a small pressure Cooker, add ghee and temper all the spices.
• Add cashews and almonds and roast them golden.
• Now add drained millet, saffron milk, salt, chilli powder and water. Cook for 3 whistles.
• Let pressure settle down. Open, fluff up after 5 minutes and add roasted onions.
• Aromatic Pulav is ready.

Little Millet Curd Rice

Serving Size – 2

Ingredients: V Little millet – 1/2 cup , Water – 2 cups ,  Curd – 3/4 cup , Milk – 1/4 cup , Grated carrot – 3 Tbsp , Coriander leaves finely chopped ,  Salt to taste V Oil – 1 Tbsp , Mustard seeds – 1/2 Tbsp , Split urad dal – 1/2 Tbsp , Few curry leaves , Finely green chilli – 1 , Chopped and ginger – 1/4 inch piece

Instruction:

Boil water, add the millet and cook till the millet becomes soft.

Then take the millet in a mixing bowl and mash it and add curd, milk and mix it 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

Bajra Halwa

Serving size – 6

 Ingredients

Pearl millet (bajra) flour – 1½ cups, Ghee – ½ cup, Sugar – 1 cup , Slivered almonds – 1 Tbsp ,Slivered pistachios – 1 Tbsp , Green cardamom powder – ½ Tbsp , Water – 4 Cups

Instruction:

• Heat ¼ cup ghee in still pan, add pearl millet flour, and saute for 8 – 10 minutes or till fragrant.
• Add 4 cups water and mix till well combined. Cover and cook for 4 – 5 minutes.
• Add sugar, slivered almonds and slivered pistachios and green cardamom powder and mix well.
• Add remaining ghee and mix well. Cook on medium heat for 2 minutes.
• Transfer in serving bowl. Sprinkle almond and pistachios on top and serve warm.

Bajra Methi Thepla

Serving size – 2

Ingredients:

Wheat flour – 30 g , Bajra flour – 30 g ,  Methi leaves – 30 g , Sesame seeds – 10 g , Ginger – 5 g , Green chillies – 5 g ,  Oil – 10 ml , Salt – 5 g , Water – 80 ml

Instruction:

• To make multigrain methi thepla, combine all the ingredients in a deep bowl and knead into a semi – soft dough using enough water.
• Divide the dough into 6-8 equal portions and roll out each portion into 150 mm. (6″) diameter circle using whole wheat flour for rolling.
• Heat a non – stick tawa (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both the sides.
• Serve the multigrain methi thepla hot.

Pearl Millet Thalipeeth

Ingredients: Pearl millet flour- 1 cup, rice flour2 tsp, onions – 1 finely chopped, green chillies – 1 to 2 (optional), garlic paste – 1/2 tsp (optional), salt to taste, coriander – (2-3) tsp finely chopped, oil – for cooking, warm water- to knead and ajwain – 1/2 tsp

Preparation Method:

• Mix all ingredients by adding warm water and knead into a dough
• Make small (golf ball size) rounds of the dough and on plastic sheet apply some oil and press it into a flat circle and create hole in the center.
• The thalipeeth shouldnt be too thin, as it may break.
• Shallow fry in a pan.
• Remove on paper napkin, serve hot with chutney, sauce or pickles.

Jowar Phirni

Serving size – 2

Ingredients: Jowar soaked – 20 g, Milk – 100 ml ,Brown Sugar – 50 g , Cardamom powder – 5 g , Assorted dry fruits – 10 g

Instruction:

• Soak jowar for 2 – 3 hrs.
• In a skillet, heat milk on low medium flame and add soaked jowar.
• Bring the mixture to a boil.
• Add sugar and cardamom, cook until the jowar is completely cooked.
• Garnish it with dry fruits and serve cold.

Jowar Upma

Serving size – 1

 Ingredients:  Jowar – 30 g ,Onion – 25 g . Capsicum – 40 g . Bottle gourd – 35 g ,Tomato – 50 g , Coriander leaves – 14 g ,  Leaves Curry leaves – 5 – 8 , Oil – 5 g , Boiled Peas – 25 g

Instruction:

• Soak jowar grain in water for at least 30 minutes.
• In a deep pot, add 3 cups of water to a boil. Add some salt and the soaked whole jowar to the boiling water.
• Cover and let it cook on medium heat till the grains are soft. Takes about 10 mins.
• Jowar grains will soak in most of the water and be a little wet and mushy. You can also cook whole jowar in the rice cooker.
• On another stove, heat oil in a wok/ kadhai. Once the oil is hot, add mustard seeds, dried red chili, and curry leaves. Sauté for a minute before adding green chili, ginger, and onion.
• Mix well and cook for a minute.
• Add the chopped bottle gourd and capsicum. Mix and cook for 5 minutes, until the vegetables start to soften.
• Add the boiled peas, tomatoes, turmeric and salt. Mix well and cook for a couple of minutes.
• Add the cooked jowar and lime juice.
• Mix well and cook for another minute.
• Garnish with fresh coriander and serve hot.

Sorghum Salad

 INGREDIENTS

1 cup sorghum, rinsed in a fine mesh colander.

3 cups water Sorghum

Lemony dressing

2 tablespoons olive oil

2 tablespoons lemon juice

¼ teaspoon red pepper flakes

¼ teaspoon fine grain sea salt

1 clove garlic, pressed or minced

Freshly ground black pepper, to taste

Other ing.

3 cups baby arugula

¼ cup crumbled feta

2 tablespoons grated Parmesan cheese

Optional: 1 cup boiled chickpeas

Roasted cherry tomatoes

1 pint cherry tomatoes

1 tablespoon olive oil

Sea salt

METHOD

1. First, cook the sorghum: Combine rinsed sorghum and three cups water in a small pot. Bring to a boil, then cover and reduce heat to medium-low. Cook until the sorghum is pleasantly tender but still has some chew to it, about 55 to 65 minutes. You can wait until the sorghum is halfway cooked before proceeding with the next steps.
2. To roast the cherry tomatoes: Preheat oven to 200°C (400°F). Line a small, rimmed baking sheet with parchment paper for easy cleanup. Toss the whole cherry tomatoes with one tablespoon olive oil and a sprinkle of salt. Roast until the tomatoes are soft, plump and starting to burst open, about 18 minutes.
3. To make the dressing: Whisk together the olive oil, lemon juice, red pepper flakes, salt and pepper until emulsified.
4. Once the sorghum is cooked: Drain off any excess water and pour the cooked sorghum into a serving bowl. Pour in all of the dressing, all of the cherry tomatoes and their juices, the arugula, feta, Parmesan and chickpeas (optional). Toss well and serve.

Cream of Sorghum Soup

Serving Size – 3

Ingredients:  Sorghum grain – 100 g , Bouquet garni – 1 no , Roughly cut vegetables – 100 g ( celery, carrot, onion and turnip) , Veg. stock – 1000 ml , Seasoning – to taste

Instruction:

• Clean and boil sorghum along with all the vegetables.
• Add a spring of bouquet garni.
• When all ingredients are well done remove bouquet garni.
• Blend it in a mixer and bring back in a pan to boil.
• Adjust the seasoning and add a dash of fresh cream.
• Serve it piping hot 

Sorghum Muffins

 Serving size – 6

 Ingredients : Sorghum (jowar) flour – 75 g , Whole wheat flour – 75 g , Extra light olive oil – 32 g , Raw sugar or light brown sugar – 80 g ,Very ripe bananas, mashed – 150 g , Flax seeds ground and soaked in 3 Tbsp water for 10 minutes – 1¼ Tbsp , Baking powder – ¼ Tbsp ,  Soda bicarb(baking soda) – ¼ Tbsp,  Vanilla extract – ½ Tbsp,  Walnuts, chopped – 35 g , Milk – 85 ml , Salt – ½ Tbsp

Instruction:

• Lightly grease 6 molds in a muffin tray and preheat the oven to 200°C.
• Sift together the flours, salt, baking powder and soda bicarb in a bowl.
• In a separate bowl, lightly whisk together the olive oil and sugar followed by the flax mixture, mashed bananas, vanilla essence and milk.
• Now using a spatula, gently fold in the dry, flour mixture into the wet mix until almost combined. Put in the chopped walnuts and in just a few strokes, fold them into the batter taking care not to over – mix.
• Rest the batter for 10 minutes and then fill the greased molds till three fourths full.
• Bake in the centre of the oven for 16 – 18 minutes till the muffins are tall and golden. A toothpick inserted into the centre of the muffin should come out clean with no traces of wet batter.
• Cool in the tray for 5 mins before transferring them onto a wire rack to cool fully.
• Store in an air – tight container at room temperature for a couple of days.

AMARANTH MANGO SMOOTHIE

Serving Size – 2

 Ingredients:  Amaranth – 1/2 Cup (Puffed) , Mango (washed, clean, peeled, cut pcs) – 1/2 cup , Milk (chilled) – 200 ml , A pinch Cinnamon powder , Ice cube (optional) – 1 – 2 cube

Instruction:

• First blend mango in a blender jar
• Then add remaining ingredients.
• Blend them and serve cold

Amaranth Chikki

Serving size – 6

Ingredients: Amarnath (Rajgira) – 1 Cup , Almonds – 1/2 Cup , Jaggery – 1/2 Cup , Some dry coconut slices for garnishing ,  Water – 1 Tbsp

Instruction:

• Heat up a pan or kadai with a heavy base, once it is nicely warmed up, start roasting the rajgira in small batches of 1 Tbsp at a time. Keep stirring, until they puff/pop up well. This will take few seconds (make sure the pan is moderately hot but not at a very high temperature or very low)
• Sieve roasted rajgira through a large sifter and keep the puffed rajgira in a large bowl.
• Add Dry Roast Almonds in a pan till they turn slightly dark brown. Once cool, chop them in small pieces.
• To make jaggery syrup in the same pan pour 2 Tbsp of water and add jaggery and melt it on low to medium heat.. keep stirring occasionally.
• Add the melted jaggery and Almonds to the puffed rajgira and mix everything very well.
• Take out the mixture on a greased tray or plate, let it Cool slightly, Flatten with the back of a spoon or bowl, garnish with thin slices of dried coconut
• Cut into Pieces with a sharp knife and then it’s ready to serve

Kodo kheer

Serving size – 4

Ingredients : Kodo millet – ¼ cup., Milk – 4 cups,  Ghee – 2 Tbsp , Charoli – 1½ Tbsp,  Finely chopped dry fruits – 1 – 2 Tbsp, Sugar – ¼ cup , A large pinch of nutmeg powder , green cardamom powder – ¼ Tbsp

Instruction:

• Bring milk to a boil in a deep non – stick pan. Continue to cook for 3 – 4 minutes. Heat 1 Tbsp ghee in a non – stick shallow pan. Add charoli, pistachios, almonds, and cashew nuts and saute for 1 – 2 minutes. Transfer on a plate.
• Heat remaining ghee in the same pan, add the kodo millet and saute for 2 – 3 minutes. Transfer this into the boiling milk and mix well. Cook for 10 – 12 minutes while stirring in between.
• Add sugar, mix and cook till the sugar melts. Add nutmeg powder, green cardamom powder, and roasted nuts and mix till well combined. Cook for 1 – 2 minutes.
• Transfer the kheer in a serving bowl, garnish with blanched pistachios, and saffron strands.

 

Kodo Millet Appam

Serving Size – 6

Ingredients: V Kodo Millet (Varagu) – 3 Cups , Grated Coconut – 1 Cup , Poha (rice flakes) – 3/4 Cup Tender Coconut Water – 1 Cup , Sugar – 1 Tbsp , Salt as per taste

Instruction:

• Wash and soak the kodo millet (varagu) for 2 hours.
• Soak poha separately for 2 hours.
• Drain and grind poha and kodo millet to a smooth batter adding grated coconut and tender coconut water.
• Add sugar, salt and ferment for 8 hours. Let the batter be a little thin.
• Preheat an aappa kadai lightly.
• With a ladle, add 1 measure of the batter, swirl the kadai 2 – 3 times so that it spreads evenly, thin at edges and remaining batter will settle to the centre of the
• Cook on medium flame.

Samak Chawal Dhokla

Serving Size – 2

Ingredients:  Samak charwal – 60g , Curd – 50g , Pound ginger and green chill into paste. , Oil – 1 Tbsp, Salt – to taste, Red chilli powder – 1/4th Tbsp,  Green chill – non spicy – 1 small , Ginger – 1 inch place 

Instruction:

• Take a dhokla steamer pan. Apply oil and keep it ready.
• Add water to the dhokla steamer and keep it ready.
• Add paste of green chilli and ginger to soaked batter of samak chawal and curd.
• Add salt and mix it properly.
• Pour batter in an oil coated dhokla pan. Sprinkle red – chim powder, sesame seeds on top and allow it to steam for 15 minutes checking in – between.
• Once steamed properly, transfer it into a serving dish.
• Heat the oil in pan add curry leaves, cumin seeds and sprinkle the seasoning on dhokla, served with mint coriander chutney

Barnyard Millet Burfi

Serving size – 4

 Ingredients: Barnyard Millet – 100 g , Milk – 250 ml ,Sugar – 50 g , Ghee – 4 Tbsp , Dry Fruits – handful

Instruction:

• Wash and grind the Barnyard Millet
• Heat ghee in a pan and mix it with barnyard millet
• Cook flour on low flame with continuous stirring for 10 minutes
• Boil milk and sugar in another pan to make condensed milk
• Finally combine all the ingredients and continuously stir to prepare the final dish.
• Once the mixture thickens, remove it from the gas.
• Grease the pan and pour the mixture and let it rest and put in the refrigerator.
• Cut into pieces and serve

Kuttu Beetroot Tikki

Serving Size – 2

 Ingredients: Kuttu flour – 1 cup , Beetroot – 2 medium, boiled and mashed ,Oil/butter – 1 Tbsp , Peanuts – 1 Tbsp, chopped , Jeera – 1 Tbsp, roasted , Red chilli flakes / Green chillies – 1 , Black pepper – 1 Tbsp , Chopped Ginger – 1 inch,  Chaat masala – 1 Tbsp , Salt to taste

Instruction:

• Combine all the ingredients and make small balls.
• Now flatten them on your palm.
• In a well oiled non – stick pan cook on both sides and serve hot with any home made chutney.

Buckwheat Flour Cookies

Serving size – 10

Ingredients :

Buckwheat flour – 1 cup ,Almonds – 1/4 cup, powdered , Ghee – 50g , Sugar – 1/2 cup, powdered , Green Cardamom – 1 / 2 teaspoon powdered , Salt – as per taste

Instruction:

• Mix together desi ghee, powdered sugar, cardamom powder and salt.
• Add the kuttu ka atta and water as required to knead into a dough.
• Keep covered for 10 minutes and then make small balls out of the dough. Flatten and place them on the baking tray.
• Preheat the oven and bake at 150°C for 10 minutes or till they are firm. If you feel they have not baked enough, flip them over and bake them well on the other side too.

Millet Lassi

Serving size – 2

Ingredients :

Ragi flour (Finger millet flour) – ¼ cup , Yoghurt – ¼ cup , Water – 2½ cup , Pinch of Salt for taste

Instruction:

• Heat 1 cup of water in a vessel.
• In a bowl, whisk together ½ cup water and ¼ cup Ragi flour.
• When the water begins to boil, slowly add the flour mixture to the boiling water while mixing with a spoon.
• Cook the flour for 3 minutes, or until it thickens but is still runny. Add more water while cooking, if necessary to ragi java.
• In a glass/cup combine 1/4 cup Ragi java and 1/4 cup homemade yoghurt and water if required.
• Lightly churn and add salt.
• Serve cold. 

Ragi Uttapam

Ing

1 cup Ragi flour • 1/4th cup wheat flour • 1/4th cup rice flour (optional) • 3/4th cup water • Half tsp yeast/baking soda (optional for quick fermentation) • Salt as per taste • Finely Chopped coriander • 1-2 finely chopped green onions • 1-2 finely chopped chillies • Cumin seeds • Some grated coconut fresh/dry (optional) • Oil • Butter/ghee (optional)

Method

1. Take a mixing bowl 2. Add 1 cup ragi flour (it is considered as very healthy grain since it contains rich fibers which helps in weight loss and it helps to control the sugar level for diabetic patients, it also contains huge amount of vitamin D) 3. Add 1/4th cup wheat flour 4• Add 1/4th cup rice flour (optional it gives little crunch to the pancake) 5• Add approx 3/4th cup of water to it and mix it well 6• Rest the mixture for minimum 3 hours for blending (In option we can add half tsp of yeast/ baking soda in the mixture for fermentation) 7• Check the batter after 3 hours, the consistency of the batter should be lighter/thinner than before 8. Add salt as per taste 9. Add finely chopped coriander 10. Add finely chopped green onions 11. Add finely chopped chillies 12. Add cumin seeds, it gives a nice flavor to it 13. Add some grated coconut fresh/dry (optional) 14. Again mix it well INGREDIENTS: METHOD: Ragi Uttapam 15. Now heat up the non stick pan put some oil on it and then wipe the oil with a tissue 16. Put the batter on pan to make small sized pancakes 17. Pour some oil around it (use butter/ghee in option to taste it better) 18. Cover the lid and cook on medium flame 19. Good steam prevents the use of more oil/butter/ ghee 20. Now open the lid after 2-3 mins and you will see nice air bubbles on the pancake, flip the cake and again cover it up with the lid and leave it for 2-3 mins to cook the other side of it 21. You can put the vegetables on the top of the pancake instead of putting in the batter, as we put it on the normal uttapam and then your healthy ragi pancake will be ready 23. Serve it with curd/pudina chutney, it tastes very nice

Foxtail Millet Lemon Rice

Serving Size – 2

 Ingredients:  Foxtail Millet – 1 cup,Mustard seeds – 1 Tbsp ,White Urad Dal – 1 Tbsp , Raw Peanuts – 1 Tbsp , Carrot – 1/4 cup, chopped , Curry leaves – 1 sprig, roughly chopped , Ginger – 1 inch, grated , Green Chillies – 2, finely chopped , Turmeric powder – 1 Tbsp , Lemon Juice – 2 Tbsp , Salt to taste , Oil – 1 Tbsp  Coriander Leaves – few sprigs

Instruction:

• In a pressure cooker add foxtail millet and 1½ cup of water. Cook on medium flame for 3 whistles.
• Heat oil in a pan and add mustard seeds, urad dal and peanuts. Sauté until golden brown.
• Add the curry leaves, ginger, green chillies, turmeric powder and carrots and stir for a few seconds.
• Once the carrots are softened, add the cooked foxtail millet, sprinkle some salt and stir nicely until the millets soften.
• Steam the rice for 2 – 3 minutes and then squeeze in the lemon juice and give a quick stir
• Garnish it with coriander and your rice are ready to serve

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

Preparation Method: • All the chopped vegetables and foxtail millet grain are cooked and kept aside. • In a pan add one tablespoon 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.

Finger Millet Laddu

Ingredient

Finger millet flour- 1 cup, sugar- 1/2 cup powdered, ghee – 3 tsp, milk – 1/4 cup, cardamom powder-1 tsp, coconut gratings and dry fruits – as required chopped finely Finger Millet Laddu Preparation

Method:

• Finger millet flour until roasted aroma appears.
• Roast dry fruits in ghee, heat milk and melt the jaggery.
• Add all roasted ingredients together and mix well.
• Shape into round lemon sized balls manually and serve.

For more information, please click on Magical Grains Millets Presentation