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

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Wholegrain Bars

Ingredients

  • Cook Time : 20 mins Preparation Time : 10 mins Ingredients :
  • 100g rolled oats
  • 60g wholemeal flour
  • 60g wheat and barley cereal, such as Almonds, Grape-Nuts
  • 1/2 tsp ground cinnamon
  • 1 beaten egg
  • 4 tbsp apple sauce or purée
  • 4 tbsp honey
  • 3 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 30g unsalted sunflower seeds (Opional)
  • 30g chopped walnuts
  • 200g chopped dried mixed fruit
  • .

Method

Preheat oven to 160 C / Gas mark 3. Line a 23cm square baking dish with baking parchment.

In a large bowl, stir together the oats, flour, cereal and cinnamon.

Add the egg, apple sauce, honey, sugar and oil.

Mix well. Stir in the sunflower seeds, walnuts and dried fruit. Spread mixture evenly in the prepared baking dish.

Bake 30 minutes, or until firm and lightly browned around the edges.

Let cool. Use the parchment to lift from the dish.

Cut into squares, and store in the refrigerator.

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

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.

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.

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.

VADA

Ingredients

  • Kodo millet flour - 800 g
  • Roasted bengal gram dhal - 100 g
  • Butter - 50 g
  • Chilli powder - 30 g
  • Curry leaves - 20 g
  • Salt - 20 g
  • Water - as required
  • Oil - for frying

METHOD

Add all the ingredients to the flour and mix thoroughly. Prepare thick dough by adding required water. Flatten the dough to thin round shapes on a polythene sheet. Deep fry in hot oil till they turn to golden brown. Allow it to cool and pack in air tight containers.

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.

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.

THINAI PAYASAM RECIPE - FOXTAIL MILLET KHEER

Prep Time : 10 mins

Cook Time : 30 mins

Serves: 2

Recipe Category: Dessert

Ingredients needed

  • Foxtail millet-Thinai - 1/2nd cup
  • Jaggery - 1 cup
  • Milk (boiled and cooled)- 2 cups
  • Cashew nuts - 10-12
  • Raisins -15-20
  • Cardamom powder - 1/4th tsp
  • Ghee - 1 tsp

Preparation

Heat a tsp of ghee and fry the cashew nuts and raisins separately. Remove it and in the same pan, fry Thinai until it is slightly hot to touch. If required add another 1/2nd tsp of ghee to fry thinai/foxtail millet. Pressure cook foxtail millet with 1 1/2nd cup of water for 3 whistles or you can cook in a pan with lid. Dissolve jaggery in 1/4th cup of water and filter it to remove the impurities.

Method

Boil the filtered jaggery, when it becomes slightly thick, add the cooked foxtail millet. Cook on medium flame until it gets blended well with the jaggery. Then add cashew nuts, raisins and cardamom powder. Simmer and add milk, heat it on low flames for a few seconds and switch it off. Do not boil too much after adding milk. I would like to make one thing clear here. Whenever you make any payasam with jaggery and milk, either the jaggery syrup should be at room temperature or the milk should be at room temperature. If both are hot, there are chances of the milk getting curdled as some varieties of jaggery available in shops have a little salt in them.

THINAI IDLI RECIPE-FOXTAIL MILLET IDLI

Prep Time: 45 mins (excluding soaking time)

Cook Time : 20 mins

Serves: 4-5

Ingredients

Recipe #1

  • Foxtail millet -3 cups
  • Whole Urad dal- 1 cup
  • Fenugreek seeds-vendhayam - 2 tsp
  • Salt to taste

Recipe #2

  • Thinai/foxtail millet -2 cups
  • Whole Urad dal -1/2nd cup
  • Vendhayam/fenugreek seeds-1 tsp
  • Salt to taste

Preparation

Wash and soak millets and dal separately in water for 4-5 hours. Soak fenugreek seeds along with dal. Grind urad dal until light and fluffy adding water from time to time. Grind millets adding water little at a time to a slightly coarse batter. Mix both the batter, add salt needed and allow it to ferment. Grind it the same way as you grind for regular idlis. The batter should not be too thick nor too thin.

Fermenting time differs according to weather conditions.

Method

You can use a steamer or idli cooker to make idlis. Bring water to boil first. Then grease the idli mold or mould with oil and pour a ladle of fermented batter into the moulds. Steam for 15 minutes or until a toothpick inserted in the center of the idli comes out clean. After it cools a little, remove the idlis from the mold or mould and serve hot with sambar or chutney of your choice.

Note

You can make idli with this batter only for a day, the next day, you can use the batter to make dosas. You can also make thick uthapams by adding finely chopped onions and green chillies to the batter.

STEAMED MILLET CAKE

Ingredients

To be coarsely ground

  • Barnyard Millet Rice (Soak overnight)-1cup
  • Grated Coconut 1/4thcup
  • Salt to taste

  • For Seasoning

  • Mustard Seeds-2tsp
  • Chana Dal-1tsp
  • Finely chopped green chillies - 3-4 nos
  • Curry Leaves-10 nos
  • Cooking Oli-3tsp

Instructions:

Grate Coconut. Chop green chillies. Soak Barnyard Millet Rice overnight. Drain the water and coarsely grind the rice along with grated coconut and salt in a mixie. Heat oil in a ladle and pour Mustard. Wait for the mustard to splutter, then add Curry Leaves, Chana Dal and Chopped Chillies. Fry for few minutes. Pour the ground batter onto a shallow bottomed vessel. Add the seasoning to the ground batter. Heat the batter on a low flame. Stir continuously. Batter will start becoming thick. Stir continuously. The batter becomes thick like a dough which can be shaped into balls. Shape the thickened batter into lemon sized balls with a small depression in the centre. Wet your hand so that the batter does not stick to your hand. Place these balls in a steam vessel or idly stand to be steamed for 10-12 minutes. Take them out. Serve with chutney or any curry.

SPICY MILLET DUMPLINGS

Ingredients

  • Barnyard Millet / Kuthiraivalli 1/2ndcups
  • Oil - 1 tsp
  • Chana dal / Kadalai Paruppu - 1 tblspn
  • Mustard seeds / Kaduku - 1 tsp
  • Urad dal / Ulundu Paruppu - 1 tblspn
  • Asafoetida / Hing / Kaya Podi - a pinch
  • Green Chilli - 1 chopped finely
  • Ginger - 1 tsp grated
  • Curry leaves - 1 sprig
  • Water - 11/4thcup

Method

Wash barnyard millet and set aside. Take a kadai or any pot. Heat oil in it. Add in chana dal and saute till it turns little golden. Add in mustard seeds and urad dal. Saute for 30 sec. Add in asafoetida and saute for 30 sec. Add in green chillies, ginger and curry leaves. Mix well. Add in water, salt and bring it to boil. Once it boils, add in the barnyard millet and mix well. Cover and simmer for 10 to 15 mins till the millet is cooked. Open and check whether the millet is done, it will absorb all the water. Fluff it up slightly. Now cover it and leave it for 10 mins till it cools a little. Now take a small portion from it and shape it into balls. Place it in a steamer plate and place this over the idli steamer. Cover it and steam it for 8-10 mins. Open the lid and remove it to a plate. Serve with any chutney or as it is..

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