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

Navratri - Recipe

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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


  • 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)


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!

Popped Jowar Laddu


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


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.

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.


  • 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


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.


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.


  • 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.


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.


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


  • 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


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.


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.


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.

Kuthiraivali (Barnyard millet) upma recipe

Recipe Cuisine: Indian | Recipe Category: Breakfast

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


  • 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


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.


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.

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