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

Pearl Millet

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5 Item(s)

12

HUNZA BREAD

Ingredients

  • Water -2 cups
  • Pearl millet flour- 2 lbs
  • Canola oil- 3/4th cups
  • Natural unrefined sugar- 3/4th cups
  • Honey- 8 ounces
  • Molasses- 8 ounces
  • Soymilk powder (half cup)- 2 ounces
  • Sea salt-1/2 tsp
  • Cinnamon-1/2 tsp
  • Ground nutmeg-1/2 tsp
  • Baking powder (non aluminium)-1 tsp
  • Dried apricots, diced- 6 to 8
  • Raisins- 1/4th - 1/2nd cups

Method

Mix all ingredients. Grease and lightly flour cooking pan(s). Ideally use baking trays with about 1 inch high sides. 12 x 16" cookie sheet. Pour batter in pan(s) half an inch thick over the base. Bake at about 300°F (150°C.) for 1 hour. After cooking, dry the bread in the oven for two (2) hours at a very low heat - 90°F (50°C). After it is cooled tip out and cut into approx 2 inch x 2 inch.

KAMBU KOOZH (PEARL MILLET)

Ingredients

  • Kambu sadam-1 cup
  • Curd-1 cup
  • Ginger grated 1 sp
  • Green chilli 1/4 sp (chopped)
  • Coriander and curry leaf
  • Baby onions 3-4 nos
  • Salt to taste

Method

Cook kambu rice by adding 1:4 water in a cooker. Beat ginger ,chilli, curry leafs and coriander leaves along with curd. Dilute kambu rice with minimum water and mix it with the beaten curd. Serve with raw onions.

MILLET BREAD

Ingredients

  • Whole meal flour-300gm
  • Millet flour-200gm
  • Water-800 to 900gm (surprised? Remember, Millet is hugely absorbent.)
  • Dry yeast-3gm (1.5 grams instant yeast or 6 grams fresh yeast)
  • Salt-10gm

Method

Toast the millet before baking with it. Place 1/2nd cup of uncooked millet in a dry skillet and toast the grain over medium heat for several minutes. Check the millet constantly and shake or stir it often to prevent it from burning. When the millet is uniformly golden and becomes slightly aromatic, take it off the heat. Combine the toasted millet with 1 cup of whole-wheat flour, 2 cups of all-purpose flour, 1/4th cup of brown sugar, one package of active-dry yeast, 1/2 tbsp. of salt, and 1 3/4th to 2 cups of warm water. Knead the dough with your hands, a bread machine or a stand mixer with a dough-hook attachment for five to 10 minutes or until it's smooth. Top the dough bowl with plastic wrap or a damp towel and let the dough rise in a warm place for about two hours or until it's puffy but not necessarily doubled in size. Grease a standard 9-by-5-inch loaf pan. Take the risen dough out of the bowl, pat it down lightly and form it into a rectangle. Fold it into thirds, like a business letter, and tuck the ends underneath. Place the dough in the loaf pan. Cover the pan with plastic wrap or a damp towel once again and let the dough rise for 45 minutes to one hour or until it's puffy and nearly above the rim of the loaf pan. During the last 10 to 15 minutes of rise time, preheat your oven to 375 degrees Fahrenheit. Bake the loaf for 40 to 50 minutes or until it's brown and firm on top. Let the bread cool for several minutes before tipping it out of the pan.

PEARL MILLET BREAD

Ingredients

  • Bajra atta/ Pearl Millet flour - 1.5 cup
  • Wheat flour -1 cup
  • Fresh fenugreek/Methi -1 cup
  • Mashed potatoes – 3/4 th cup
  • Yoghurt – 3 tbsp
  • Asafoetida - 1/4th tsp
  • Chili powder - 1 tsp
  • Cumin seeds - 1/2nd tsp
  • Salt -1 tsp
  • Soda bi carb- a pinch
  • Refined oil-to fry

Method

Wash and chop fenugreek leaves and mash the boiled potatoes. Take a big bowl and add bajra flour and all the ingredients except oil. Mix and mash all and then add warm water (little at a time)and make a medium soft dough and knead well for 5 minutes(make dough when you are ready to fry). Make small balls,dust with wheat flour and roll to make medium thick poori’s/discs,if you are having difficulty in rolling them,then place the ball between 2 greased plastic sheets and then roll gently. Heat oil and deep fry the poori’s on medium heat till golden in colour. OR if you want to avoid fried food then can make roti or parathas with this dough. Drain on a paper napkin and serve hot.

VEGETARIAN STIR-FRIED MILLET

Ingredients

  • Pearl millet, rinsed-1 cup
  • Water -3 cups
  • Organic peanut oil or vegetable oil, divided-1 tbsp or more
  • Toasted sesame oil, divided- 1 tbsp
  • Eggs, beaten- 2
  • Fresh ginger, skin removed and finely chopped or grated through a Microplane- 1/2 Inch
  • Garlic, minced or pressed- 2 cloves
  • Carrots, sliced into ribbons with a vegetable peeler- 3
  • Handful of asparagus, tough ends snapped off and sliced into 2-inch pieces
  • Chopped green onions- 1/2nd cup
  • Tamari, shoyu or soy sauce- 1 tbsp
  • Recommended garnishes: chopped fresh cilantro and red pepper flakes
  • Salt, to taste

Method

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). 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. 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.

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5 Item(s)

12

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