A wholesome additive-free comfort food that promotes healthy life without causing any food allergies.

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Flax Seed Burfi/Health Bar


  • 1/2 cup golden flax seed powder or meal
  • 1/2 cup coarsely ground walnut
  • 1/2 cup coarsely ground almonds
  • 1/2 cup coarsely ground cashews
  • 1 teaspoon crushed cardamom about 8 cardamoms
  • 1 cup sugar
  • 1/4 cup water


Grease the 8 inch plate and set aside.

Dry roast flex seed, over medium heat for about 1 minute. Add walnut, almond and cashew powder. Dry roast for about 2 minutes stirring continuously. Do not over roast the nuts, nuts will become oily.

Turn off the heat. Add cardamom mix it well and take out in a bowl. Set aside.

In same sauce pan boil the sugar and water together over medium heat. After syrup come to boil lower the heat to medium and let it boil for 1-2 minutes. To check the syrup put a drop over dry surface and check with finger syrup should be just sticky. On candy thermometer it should show 205 degree Ferranti.

Turn off the heat. Add the nuts mixture to the syrup. Mix it well and quickly spread over the greased plate by pressing from all sides to keep 1/4 inches in thickness and the edges clean.

Cool for a few minutes and cut them in about 1-1/2 inch square shape

Keep them in closed container; Flex Seed Burfi has a long shelf life.

Flax Seed Chutney Recipe

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy


  • Flax Seeds 1/2 cup
  • Garlic
  • Sesame oil (til oil) 2 tablespoons
  • Garlic cloves mashed 25-30
  • Dried red chillies broken 8-10
  • White sesame seeds 3 tablespoons
  • Rock salt (sendha namak) to taste


Step 1

Heat oil in a non-stick pan. Add garlic and sauté till golden. Add dried red chillies and sauté till crisp.

Step 2

Add flax seeds and sesame seeds and transfer into a mixer jar. Add rock salt and cool and grind to a chutney.

Step 3

Transfer into a serving bowl and serve.

Flax seed Podi-FlaxSeed Chutney Powder Recipe-Podi Recipe

Prep Time : 5 mins

Cook Time : 15 mins

Yields: 1/2 cup

Recipe Category: Podi Recipes-Flax seeds

Recipe Cuisine: Indian

Author:Padhu Sankar


  • Flax seed - 100 grams or 1/2 cup + 1 tbsp
  • Urad dal -2 tbsp
  • Red Chilli- 4-5
  • Cumin seeds/ jeera -3/4 tsp
  • Tamarind - small marble sized ball
  • Salt needed


Dry roast flax seeds nicely on medium heat. Leave it to cool.

Dry roast urad dal and red chillies until dal turns golden brown.

Dry roast cumin seeds and tamarind separately.

Dry grind everything together with needed salt to a slightly coarse powder.

Store it in an airtight container in the refrigerator.

You can mix this podi with steaming hot rice topped with a tsp of ghee and have it or you can have it as a side dish for idli and dosa.



  • 1 Cup - Bajra/Pearl Millet
  • 1/2 Cup - Yellow Moong Dal
  • 1 Medium - Potato
  • 1 Medium - Carrot
  • 8-10 - Beans
  • 1/4 Cup - Green Peas
  • 5-6 - Cauliflower Florets (optional)
  • 4 Cups - Water
  • To Taste - Salt
  • 1 tbsp - Oil
  • 2 medium - Onion
  • 2 - Green Chilies
  • 1 large - Tomato
  • A Pinch - Asafoetida/Hing
  • 1/2 tsp - Cumin Seeds
  • 1/2 tsp - Mustard Seeds
  • 2 tsp - Ginger Garlic Paste
  • 1 tsp - Red Chili Powder
  • 1 tsp - Coriander Powder
  • 1/4 tsp - Turmeric Powder
  • 2 tbsp - Chopped Coriander Leaves
  • 1/2 tbsp - Lemon Juice (optional)


  1. Soak bajra over night or you can soak for 4 hours, wash well and keep aside. Soak moong dal for 10-15 mins, and meanwhile peel and dice potato, carrot, chop beans, cut cauliflower in florets (if using) and cut any other vegetable that you would like to use.

  2. In a pressure cooker add soaked, washed bajra, moong dal, all the vegetables, green chili,  salt 1/4 tsp turmeric powder and 4 cups water, we have to use water 4 times with bajra but if you are using futura cooker you can use less water like 2 or 3 cups. Pressure cook for 3-4 whistles, after 3-4 whistles keep flame to low and cook for 5 mins.

  3. While khichdi getting cooked, peel and chop onion, green chili, coriander leaves and tomato (I pureed tomato).

  4. In a pan or kadai heat oil add hing, cumin seeds, mustard seeds and allow to splutter. Now add onion,

  5. Add red chili powder, remaining turmeric powder, coriander powder and mix well cook for 1 min in low flame. Now add tomato, mix well and cook until tomato gets mashed or for 1-2 mins in medium flame.

  6. Open cooker and add prepared masala and mix well, simmer for 2-3 mins, adjust salt if required. Off flame add coriander leaves, lemon juice and mix to combine.

Serve hot or warm with pickle, papad or any side dish you prefer.


Kambu chocolate cake is such a fantastic recipe and after eating the cake no one would believe that it is made with the humble kambu or bajra.

ingredients (Makes a small 6 inch cake)

  • Kambu maavu / Pearl Millet Flour / Bajra flour - 100 grams
  • Sugar - 100 grams
  • Eggs - 2 (At room temperature)
  • Vanilla essence - 1.5 teaspoons
  • Cocoa powder - 50 grams grams
  • Baking powder - 1/2 teaspoon
  • Baking soda - A pinch
  • Salt - 1/8 tsp
  • Oil - 50 ml
  • Total Preparation Time - 30 - 40 minutes
Extras you will need:
  • Pressure cooker (Whistle or regulator not needed)
  • Whisk
  • 6 inch wide cake pan


Grease the inside of a small round cake pan that measures 6 Inch x 2 Inch with little oil and dust some kambu flour over it, tap off the excess. (Place parchment paper or butter paper optionally inside the pan)

Preheating - Take a pressure cooker and place the separator plate into it and close the cooker with its lid as shown in this recipe. Place this set up on flame and preheat the cooker for about 10 minutes on high flame. Do not place the whistle / regulator, you will not need it.

While the cooker is getting preheated, make the batter.

To a dry bowl add kambu flour, coco powder, salt, baking powder, baking soda and mix well using a whisk.

Mix oil, eggs, sugar, vanilla essence and beat until all ingredients gets mixed up well. You don't have to use a beater just a whisk/spoon/fork will do.

Once done mix the flour mixture little by little and make a thick yet flowy batter. If it is too thick add some water to it.

Pour into the cake pan and place into the preheated cooker and bake for 30 to 40 minutes or until done. Check after 25 minutes to see if the cake is ready. Insert a wet toothpick into the center of the cake pan. If you find batter sticking to the stick then bake for some more time, say 5 to 10 minutes.

Once the cake is ready remove from the cooker and set aside until it cools down.

Slide a knife around the cake sides and remove from pan. Cut and serve.

Garhwali Kadhi


  • 1/2 cup Bajra (Pearl Millet) - soaked for 3-4 hours, drained and ground to a paste
  • 1 cup sour yogurt diluted with 2 cups water
  • 1/8 tsp asafoetida
  • 1/2 tsp turmeric 1/2 tsp chilli powder
  • 2 tsp salt
  • 1 tsp powdered coriander seeds
  • 2 Tbsp oil
  • 1 tsp cumin seeds


Dissolve the ground paste into the water and yogurt mixture.

Add the asafoetida, turmeric, chilli powder, salt and coriander powder.

Heat the oil and add the cumin seeds.

When they splutter, add the yogurt mixture and bring to a boil, stirring to avoid scorching.

Simmer for 5 minutes or so, till it thicken a bit.

Serve hot.

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


  • 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


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.

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


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

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.


  • 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


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.


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.


  • 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


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.



  • 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


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.

This Festival day make Bajra (Millet flour) Barfi

Preparation Time: 11-15 mins

Cooking Time: 16-20 mins

Serve: 4

Level of Cooking: Medium


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


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.

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