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Kuthiraivali (Barnyard millet) upma recipe

Recipe Cuisine: Indian | Recipe Category: Breakfast

Prep Time: 5 mins | Cook time: 20 mins | Serves: 2

Ingredients

  • Barnyard millet - 1/2 cup
  • Water - 1 & 1/2 cups
  • Onion (skip on fasting days) - 1
  • carrot, finely chopped - 2 tblsp
  • Beans, finely chopped - 4
  • Ginger, very finely chopped - 1 tsp
  • Green chilli - 2
  • Salt - As needed
  • Coconut oil/ or any cooking oil - 1 tblsp
  • Mustard - 3/4 tsp
  • Urad dal - 1 tsp
  • Channa dal - 1 tblsp
  • Curry leaves - 1 sprig

Method

Wash the millet once or twice and drain water completely. Heat a kadai with oil, temper with the items given under ‘To temper’ table in order. Followed by onion, green chilli and ginger. Fry till onion turns transparent. Add veggies and fry for 2 minutes in low flame. Add water and salt. Bring to boil and add the millet. Mix well. Cook covered in low flame for 8 to 10 minutes or until all water dries up.

Notes

Can be garnished with grated coconut.

Coconut oil and ginger adds nice flavor.

If making without onion and veggies, add asafoetida while tempering and add pepper powder for flavor.

SAMA RICE PULAO

Sama or samvat is also commonly called as vrat ke chawal. since during fasting we abstain from cereal grains and to make any rice based dishes we use samvat or sama grains instead of rice.

prep time : 30 mins

cook time: 15 mins

total time: 45 mins

SAMVAT PULAO - A simple and easy pulao made with vrat ke chawal/samvat or #BarnyardMillet.

recipe type: main; cuisine: north indian; serves: 2-3

Ingredients

  • 1 cup sama or vrat ke chawal or barnyard millet
  • 1 tsp cumin seeds
  • ½ inch cinnamon stick
  • 2 green cardamoms
  • 2-3 cloves
  • 3-4 whole black pepper
  • ½ inch ginger + 1 green chili (crushed in a mortar-pestle)
  • 8-10 curry leaves
  • 1 tbsp chopped coriander leaves
  • 2 tbsp peanuts
  • 2 medium potatoes, peeled & cubed
  • 8-10 whole cashews
  • 8-10 almonds
  • 2 tbsp oil or ghee
  • 2.5 to 3 cups water
  • 1 tbsp chopped coriander for garnish
  • rock salt/sendha namak as required
  • lemon juice and lemon wedges as required

Method

Rinse the sama or barnyard millet a couple of times in water like the way we rinse rice.

soak in enough water for 20-30 minutes.

dry roast the peanuts on a pan or in the oven till they become crunchy.

coarsely powder them in a mortar-pestle or in a dry grinder.

heat oil or ghee.

add all the whole spices - cumin, cinnamon, cloves, cardamom and black pepper.

saute till the oil become fragrant and the cumin crackles.

add the crushed ginger-green chili and saute for half a minute on a low flame.

add the cubed potatoes & curry leaves, chopped coriander leaves and saute for 3-4 minutes on a low flame.

now add the peanuts powder and stir.

drain the sama rice and add to the sauted mixture.

stir.

add water & salt and pressure cook for 4-5 whistles till the water is absorbed and the millet grains are cooked.

when the pulao is cooking, you can dry roast the cashews and almonds. when they are cooled, slice or chop them.

when serving the samvat pulao, garnish with the dry fruits and coriander leaves.

when serving also sprinkle some lemon juice in the pulao. you can also keep some lemon wedges by the side of the samvat pulao while serving.

Notes

If you are not making the samvat pulao for fasting, then you can add peas, cauliflower, beans to the pulao.

To have the millet grains a good soft texture add 3 cups water. Please reduce the water to 2.5 cups for a more separate texture.

SAMVAT CHAWAL KHEER (OR) VRAT RECIPE

Samvat rice (#barnyardmillets) or Vrat chawal as it is also called makes a good alternative to rice during #Ekadashi and other festivals especially during #VaralakshmiPuja and #Navratras when one is fasting.

Samvat rice kheer / #millet kheer is not only delicious but nutritious too for the fasting days and keeps you full.

A small bowl of this nutritious kheer with some fruits should see you through the long day of fasting and praying.

Ingredients

  • 1 cup #samvat rice or #millet rice or #barnyardmillets soaked in water for 15 minutes.
  • 2 cups milk.
  • 3/4 cup powdered native Palm jaggery or 5 tbsp of sugar as per the sweetness desired.
  • A pinch of cardamom powder.
  • A few strands of saffron.
  • 2 tbsp broken cashew nuts toasted.
  • 2 tbsp raisins also toasted.
  • 1 tbsp ghee.

Method

Take a pan, add little water and cook the #samvat rice till soft and almost mushy. Add milk and stir to keep the rice from sticking to the bottom of the vessel.

Add saffron soaked in milk to the cooking mixture. Add the toasted cashew nuts and raisins.

Add the pinch of cardamom powder.

Lastly add the sugar or jaggery and stir well again. Let the kheer thicken and then remove.

Offer as Prasad / naivediyam to the Gods.

Serve warm or chilled.

Vegetarian Stir-Fried Millet

This stir-fried millet with seasonal vegetables is comforting, delicious and filling. It's perfect for festival days. Although asparagus and carrots are used in this recipe, feel free to substitute sliced broccoli, bell pepper strips, or any other thinly sliced vegetable.

Ingredients

  • 1 cup Pearl millet, rinsed
  • 3 cups water
  • Salt, to taste
  • 1 tablespoon or more of organic peanut oil or vegetable oil, divided
  • 1 tablespoon toasted sesame oil, divided
  • 2 eggs, beaten
  • ½ inch fresh ginger, skin removed and finely chopped or grated through a Microplane
  • 2 cloves garlic, minced or pressed
  • 3 carrots, sliced into ribbons with a vegetable peeler
  • Handful of asparagus, tough ends snapped off and sliced into 2-inch pieces
  • ½ cup chopped green onions
  • 1 tablespoon tamari, shoyu or soy sauce*
  • Recommended garnishes: chopped fresh cilantro and red pepper flakes

Method

1. Cook the Pearl millet: Bring 3 cups of salted water to a boil in a large saucepan. Add the millet, lower to a simmer and cook, covered, for 20 to 25 minutes. Fluff with a fork, season with salt to taste and let it rest, covered, for 5 minutes. (You can do this ahead of time and refrigerate the leftover millet until you're ready to heat up the skillet).

2. Arrange all of your prepared ingredients within easy reach the stove. Over medium-high heat, heat half of the peanut/vegetable oil and half of the sesame oil in a wok or large skillet. Once it is hot, pour in the eggs and swirl the pan to create a thin layer of egg. Let it set up (about 45 seconds), then fold the eggs over on themselves and cook for about another 30 seconds and transfer to a plate or cutting board. Let it cool a little and then slice it into strips.

3. Wipe off any remaining egg from the pan and return it to medium-high heat. Add the remaining oil and let it heat up enough so that a drop of water sizzles on contact. Stir in the ginger and garlic and cook for about 15 seconds. Stir in the carrots, asparagus and green onions for another 30 seconds, stirring constantly. Stir in the millet and tamari/shoyu/soy sauce for 30 seconds, then add the egg and cook for another 30 seconds. Divide into two bowls and top with some fresh cilantro leaves, a sprinkle of red pepper flakes and a little dash of shoyu, sesame oil or tamari, if necessary.

Popped Jowar Laddu

Ingredients

  • Popped Jowar 6 cups
  • Almonds 1 cup
  • Jaggery 1.5 – 2 cups according to taste

Method

Bring the jaggery to boil in just sufficient quantity of water to turn it into a thick syrup. Powder the almonds fine. Powder the popped jowar coarsely. Mix the powdered almonds and jowar with the jaggery syrup and shape into laddus.

Mollases (gur) and banana with Millet

Ginger Spiced Banana Almond Millet Chocolate Chip soft cookies.

Muffin tops if you wish.

Gluten, dairy, soy, Oil, sugar free

Prep time 10 minutes

Bake time 16 minutes

Serving: 16 cookies

Ingredients

  • 1 ripe banana mashed
  • 1 Tablespoon dark molasses (or agave or maple or omit)
  • 1/8 teaspoon cloves powder
  • 1/2 teaspoon ginger powder
  • a pinch of salt
  • 4-5 dates (less or more to taste. I used 4. depends on the ripeness/sweetness of the banana)
  • 1/2 cup almond meal (coarsely ground raw almonds)
  • 1/2 cup ground Finger Millet
  • 3/4 teaspoon baking powder
  • 1/3 to 1/2 cup chocolate chips (or dried cranberries or raisins)

Method

Mash the banana well.

Add molasses, spices and salt and mix.

In a small blender or food processor, process the dates with a little almond meal till the dates break into pasty meal.

In another bowl, mix the millet flour and baking powder well.

Add date mixture, almond meal and oat flour to the wet banana mixture.

Mix well.

Add chocolate chips (or dried cranberries or raisins). Add more Ragi flour if needed to make a dryer dough.

Form small dollops and place on parchment lined sheet. Press lightly.

Bake in preheated 350 degrees F for 16-17 minutes.

Cool for 2 minutes. Eat!

This Festival day make Bajra (Millet flour) Barfi

Preparation Time: 11-15 mins

Cooking Time: 16-20 mins

Serve: 4

Level of Cooking: Medium

Ingredients

  • Millet flour (Bajre ka atta) 1 and ½ cup
  • Palm jiggery grated 1 cup
  • Khoya/mawa grated ½ cup
  • Ghee 3 tablespoon for greasing
  • NUTRITION INFORMATION
  • Calories; 2193
  • Carbohydrates: 40.8
  • Protein: 364.6
  • Fat: 72.5
  • Other: 21.5

Method

Step 1

Heat ghee in a non stick kadai. Add bajra flour and sauté for 6-8 minutes. Add khoya and jaggery and mix. Switch off the heat and continue mixing.

Step 2

Grease an aluminium tray with ghee and spread the mixture evenly. Cut into squares while still hot.

Step 3

When it cools down separate the squares and arrange on a serving plate. Serve.

VEGAN SWEET POTATO MILLET PIE

Ingredients

  • 2 medium sweet potatoes, just baked
  • 1 cup millet, uncooked
  • 1 clove garlic, minced
  • 2 cups veggie broth
  • 1/2 cup shredded carrots
  • 1/2 red bell pepper, diced
  • 1/2 medium apple, chopped
  • 1 teaspoon cumin
  • Salt and pepper to taste

Method

Place the millet, garlic, and veggie broth in a covered pot on high. Once it reaches a boil, lower to simmer, and cook for 10 minutes. Add the carrots to the pot with the millet and simmer for another five minutes. Add the peppers and apple and cook for another five minutes or until the millet is soft and has a slightly creamy consistency. Remove from heat and season with cumin, salt, and pepper. Place millet in an oven-safe glass or ceramic dish, pressing the mixture flat into the pan. Remove the peels from the two just-baked sweet potatoes and place the flesh in a bowl (careful if they're really hot). Mash with a fork until smooth. Spread the mashed sweet potatoes on top, as if you were icing a cake. Cut like you were serving lasagna and enjoy immediately. If you're making this dish ahead of time, cover with foil, and warm in the oven before serving. Makes six servings.

TOMATO, BASIL AND MILLET SALAD

Here, coconut milk, #barnyard millet and mango make friends in this quick 25 minute porridge. The real secret? Toasting the millet before it goes in the pot.

Ingredients

  • 1 cup uncooked millet, rinsed and drained
  • 3 cups vegetable broth
  • 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 1 cup chopped green onions
  • 1/3 cup thinly sliced basil
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
  • 1 pint cherry tomatoes, halved
  • 6 large leaves green or red leaf lettuce

Method

Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes. Remove skillet from heat and carefully add broth. Return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, 20 to 25 minutes. Remove from the heat and set aside to let stand, covered, for 5 minutes. Transfer millet to a large bowl, fluff with a fork and set aside to let cool.

Add black-eyed peas, green onions and basil to millet, toss gently and set aside. In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat. Add tomatoes, then spoon salad over lettuce leaves and serve.

Nutritional Info: Per Serving: 290 calories (100 from fat), 11g total fat, 1.5g saturated fat, 720mg sodium, 39gcarbohydrates, (6 g dietary fiber, 3g sugar), 8g protein.

Finger Millet Crepe Recipe with Fruits

SERVES: 6 to 8 crepes

TIME: 30 Minutes

Finger Millet Fruit Filled Crepes made from Ragi or Finger Millet Crepes is a nutritious dish that is very quick to prepare. Loaded with essential vitamins and minerals, the crepe dessert can be put together quickly and is a blessing on especially hurried weekday mornings or when you have unexpected guests and of course on festivals.

Ingredients

  • 1/2 cup ragi flour / finger millet flour
  • 1/2 cup whole wheat flour
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons oil
  • pinch of salt
  • 1/4 cup sugar
  • 250 grams strawberries or cherries or raspberries
  • 1/4 teaspoon cinnamon powder
  • juice from one lemon
  • you can also use any seasonal fruits

Method

Begin preparation by pouring the ragi flour, banana and milk into a large bowl and mixing everything together till no lumps remain.

To begin making the FingerMillet Crepe; we will first make the crepe batter.

In a large mixing bowl whisk together the flour, eggs, salt, oil and milk adding about 1/2 cup of water to make a smooth pouring batter. Make sure the crepe batter has no lumps. Its a good idea to run the batter through s sieve to remove any excess lumps.

Next is to spread the batter onto the crepe pan to make the crepes.

Place 1 teaspoon of vegetable oil in an 8-inch nonstick pan and rub it over the bottom and sides with a paper towel. Heat the pan over medium heat and add a ladleful of the batter to the centre of the pan.

Quickly lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin circle. As soon as the crêpe appears be cooked from the top in about 30 seconds, flip it over and cook for about 10 more seconds.

Once the crepe is cooked transfer to a plate and repeat the same process with the remaining batter. Stack the cooked crêpes on a plate. Keep this aside.

For the filling; toss all the filling ingredients together. I like to keep the fruits fresh and season it with sugar and lemon. You can optionally lightly cook the fruits to make it a warm crepe roll.

Now take a cooked crepes and place the fruit filling into it as required and fold into a triangle or a roll.

Do this for the remaining crepes as well and serve the Finger Millet Crepe with Fruits along with some whipped cream as a dessert for holiday parties.

Vrat ke uttapam

ingredients (measuring cup used, 1 cup = 250 ml)

  • cup sama ke chawal ka atta/barnyard millet flour
  • 1 tsp cumin seeds/jeera
  • 1 medium tomato, finely chopped
  • 1 green chili, chopped
  • ¼ cup chopped coriander leaves/dhania patta
  • rock salt or sendha namak as required
  • water as required

Method

make a thick flowing batter with the vrat ke chawal ka atta, cumin seeds, coriander leaves, rock salt and water.

heat a skillet or tava.

spread some oil on the tava.

with a spoon or ladle pour the batter.

don't spread as the batter won't spread.

so you can make small sized uttapams.

top the tomatoes and green chilies on the uttapam immediately as soon as you spread the batter.

sprinkle some oil on the top and sides.

when the base is cooked, flip and cook the tomato-chili side.

the tomatoes will get slightly browned.

flip again and cook the plain side.

serve vrat ke uttapams hot with phalahari chutney or coconut chutney.


prep time=5 mins; cook time=20 mins; total time=25 mins

Mixed Millet Bhel Puri

A low fat and healthy snack with the goodness of millets and ragi. Prepare this mixed millet bhel puri at home with a generous

ingredients

  • 1 cup mix millet flakes
  • 1 cup ragi flakes
  • 3 cups puffed rice flakes
  • 1/2 cup roasted peanuts
  • 1/2 cup amaranth & brown rice namkeen
  • 2 Tbsp chaat masala
  • 3 Tbsp black sesame
  • 4 boiled potatoes, diced
  • 2 onions, chopped
  • 2 tomatoes
  • 4 Tbsp lime juice
  • 2 Tbsp green chillies
  • 3 Tbsp green chutney
  • A handful of fresh coriander
  • 3 Tbsp moringa leaves powder

Method

Take a bowl and add mix millets, ragi flakes and puffed rice flakes. Now add roasted peanuts along with amaranth & brown rice namkeen. Sprinkle chat masala and black sesame in it.

Moisten the mixture with potatoes, tomatoes, onions, lime juice and green chilies. Mix well.

Later add moringa powder and green chutney and mix well.

Garnish with coriander leaves and serve it.

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