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


Set Ascending Direction


Results 49 - 60 of 83




  • 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


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.

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.



  • Timbaktu Organic Foxtail Millet semolina / rawa 11/4thcups
  • Bananas 3
  • Gur / Jaggery 3/4thcup
  • Coconut milk made from ½ fresh coconut 11/2ndcups
  • (you can use ready packaged coconut milk as well, or plain milk with a drop of vanilla if you cannot get coconut milk)
  • Ghee or Butter 2 tbsp
  • A pinch of salt


Extract the coconut milk by pureeing the pieces in a blender along with 1 and a half cups of hot water. Strain the pulp through a sieve to make thick coconut milk. Make a smooth puree of the bananas and jaggery in a blender. Heat the ghee in a kadhai and fry the semolina, stirring constantly on low heat till it turns an even, light brown. About 8 minutes. Add the banana and jaggery puree and stir a couple of times. Turn off the heat. Now add the coconut milk and mix well.

Grease a heat proof shallow dish, plate or steel thali. Pour the mixture into the dish and steam covered for 25 minutes.This can be done in a steamer or a pressure cooker without the weight on. It may take less time in a cooker- probably about 10-15 minutes. The mixture absorbs all the liquid and becomes dry on the surface.

Turn out on to plate and cut into cubes. Serve hot or cold. This will keep for several days if refrigerated.



  • Foxtail Millet Flour - 1 cup
  • Rice Flour -1 cup
  • Kadale Hittu/Besan -1 cup
  • Peanuts, Roasted, Skinned and lightly crushed– 2 tbsp
  • Sun Dried Chilies Finely Crushed – 2 tsp
  • Coconut Powder - 1 tsp
  • Jeera/Cumin Seeds - 1 tbsp
  • Sesame Seeds - 1 tbsp
  • Dill/Sabsige Soppu Leaves, Finely chopped - 1/2nd cup
  • Hing/Asafoedita - 1/4th> tsp
  • Sizzling Hot Melted Butter - 1 tbsp
  • Warm Water - 1 or 2 cups
  • Salt to taste
  • Vegetable Oil, To Deep Fry - 3 cups


To begin making Foxtail Millet Nippattu, dry roast the flours until they turn aromatic for about 4 to 6 minutes on medium heat. Switch off the heat and cool it completely. Mix all the powders, chili flakes, cumin seeds, sesame seeds, dill leaves and salt together. Pour a tablespoon of sizzling hot melted butter in the mixture and mix thoroughly. Now add lukewarm water little by little and mix into a soft and pliable dough. Make little balls and roll them flat into little discs, about 2 inches in diameter. You can grease a plastic sheet as the surface, or use wax paper to pat down the nippattu. Heat oil in a deep fry pan on medium-high. When the oil starts to smoke, add a tiny ball of dough; if it sizzles and rises to the oil surface, the oil is hot enough. Reduce the heat to medium and gently peel away the nippattu from the wax paper and put them into the oil. They will sink, and foam at first, then come up to the surface quickly. Flip them over to the other side and let them turn into golden brown colour. Drain the savouries on a paper napkin or sieve over a bowl. When the savouries are completely cool, store them in airtight boxes in a cool dark place. Serve Foxtail Millet Nippattu with hot Masala Chai during your tea time break.


Prep time - under 10 minutes (soaking time not included)

Cook time - under 20 minutes

Serves - 1


  • Onion – 1
  • Green chilli -1-2 slit
  • Ginger - 1 inch piece finely chopped
  • Foxtail millet/ tinai - 1/2nd cup
  • Moong dal split yellow variety - 1 tbsp (optional)
  • Turmeric powder - a pinch
  • Ghee - 1 tsp
  • Salt as needed

Vegetables and greens

  • Carrot -1 medium size
  • Beans -3-4
  • Potato - small 1 or 1/2nd a medium sized potato
  • Tomato -1/2nd a tomato
  • Drumstick leaves – fistful

For the seasoning (You can add peas also)

  • Oil - 1 tbsp
  • Mustard seeds - 1/2nd tsp
  • Urad dal - 1/2nd tsp
  • Cumin seeds -1/2nd tsp
  • Whole black pepper - 2-3
  • Red chilli - 1
  • Hing - a pinch
  • Curry leaves - few


Chop all the vegetable into medium sized pieces.

Wash and soak millets along with moong dal in 1 1/2nd cup of hot water for 2 -2 1/2nd hours.


Heat oil in a pressure pan, add mustard seeds, when it splutters, add urad dal, cumin seeds, red chillies, hing, black pepper and curry leaves. Add chopped onions, ginger, green chillies and saute until onions turn pink. Then add all the vegetables, drumstick leaves, turmeric powder, salt needed and saute for 2-3 minutes. Add the soaked millet along with the water. Check for salt by tasting the water. Close the cooker and cook for 2 whistles on medium flame, then simmer for another 5 minutes and switch it off. Once the pressure subsides, open the cooker, add a tsp of ghee and mix the kichdi well. Serve hot with any raita of your choice. Believe me, the kichdi tastes delicious.



  • Foxtail Millet - 50gm
  • Milk - 1 ltr
  • Saffron Strands - 4 to 5
  • Fresh Coconut, Grated - 2 tbsp
  • Sugar - 1/4th cup
  • Mixed Dry Fruits For Garnishing (Like Almonds, Pistachios ) - 1/4th cup


To begin making the Foxtail Millet Kheer (Payasam) recipe, transfer the milk into a heavy bottom pan keep it on medium heat. Meanwhile, wash the Foxtail Millet and drain excess water. Once the milk comes to a boil, add the washed Foxtail Millet and saffron strands to the milk. Allow the milk to come to a quick boil. Once the milk comes to a boil, turn the heat to low and simmer the kheer until the Foxtail Millet cooks completely. This will take about 10 to 15 minutes. (You will have to take a bite to check) Once the Foxtail Millet has cooked through completely, add in the freshly grated coconut and sugar and simmer for another 10 minutes, stirring occasionally so the milk does not condense and settle to the bottom. Check the sweetness at this stage and adjust to suit your taste. Turn off the heat and the khee is now ready to be served. Garnish the Foxtail Millet Kheer (Payasam) with slivered almonds and pistachios and serve warm or chilled as desired.



  • Foxtail Millet -3 cups
  • Urad dal -1 cup
  • Fenugreek seeds -1 tbsp
  • Korra – 3 cups
  • Methi seeds – 1 tbsp
  • Salt


Wash and soak foxtail millet and urad dal (urad dal + fenugreek seeds) separately for 5-6 hours.

Grind both separately to a smooth batter. Then mix both the batter well adding salt.

Leave it to ferment for another 5-6 hours. Now your thinai/foxtail millet dosa batter is ready.

How to make Dosa

Heat a tawa, pour a ladle of dosa batter and spread it in a circular motion. Drizzle 1/2nd - 1 tsp of oil around the dosa. Keep the flame in medium. When the corners start lifting up, flip it over to the other side and drizzle another half tsp of oil around the dosa. Once the dosa gets cooked, remove it from tawa and serve hot with any chutney of your choice.


This dosa has to be taken hot as it will not be as relishing when cold.



  • Foxtail millets-3/4th cup
  • Roughly chopped basil-1/2nd cup
  • Garlic, grated-2 cloves
  • Medium onion, finely chopped-1
  • Breadcrumbs-1/2nd cup
  • Coarsely grated cheddar or any other hard cheese-1/2nd cup
  • Coarsely ground black pepper (or more as per taste)-1/2 tsp
  • Salt-1 tsp
  • Green chillies, finely chopped (optional)-2
  • Olive oil or any other cooking oil-2 tbsps


Rinse the Millets in water, place it in a container that will fit in the pressure cooker and add 1 3/4 cup of water to it. Pressure cook for 2 whistles and on sim for 5-7 minutes. Once the cooker is cool enough to open, remove the millets, mash with a spoon and keep aside. To the mashed millets, add all other ingredients and mix well with fingertips. If you want to make this gluten free, omit breadcrumbs and use 2 medium potatoes, boiled and mashed instead. Divide this into 6-8 balls and flatten on your palm to make patties as shown in the photos and keep in one layer on a plate. At this stage you could cover the plate with cling film and refrigerate for few hours until you need to make them. Grease a non stick tava, once moderately hot, place the patties in one layer. Once the bottom side turns golden brown, turn to the other side and cook for another 5 minutes until crisp and golden. Serve immediately with ketchup, chutney or marinara sauce.



  • 2 tbsp flax seeds
  • 1 cup vanilla flavored soya milk
  • a few drops of lemon juice
  • 1 cup chilled and roughly chopped strawberries
  • 1/2nd cup chilled and roughly chopped bananas
  • 6 tsp sugar
  • For The Garnish
  • 4 strawberries and 4 banana slices , threaded on 2 skewers


Combine the soya milk, lemon juice, strawberries, bananas, flax seeds and sugar and blend in a juicer till the mixture is smooth and frothy. Pour equal quantities of the smoothie into 2 individual glasses. Serve immediately garnished with a strawberry and banana skewer in each glass.


Preparation Time: 10 mins

Cooking Time: 10 mins

Makes 4 servings


  • 1 cup thickly grated bottle gourd (doodhi / lauki) 1 cup
  • fresh beaten low-fat curd (dahi)
  • 1/2nd cup finely chopped mint leaves (pudina)leaves
  • 1/4th tsp roasted cumin seeds (jeera)
  • 1/4th tsp black salt (sanchal)
  • 1/2nd tsp sugar
  • 1 1/2nd tbsp roasted and coarsely ground flax seeds
  • salt to taste


Combine the bottle gourd with ¼ cup of water in a deep pan and mix well. Cover and cook on a medium flame for 4 to 5 minutes or till all the water evaporates. Keep aside to cool. Combine all the ingredients, including the cooked bottle gourd in a deep bowl and mix well. Refrigerate for at least 1 hour.

Serve chilled.

Handy tip

Blend 1½ tbsp of flax seeds in a mixer to get 2 tbsp of flax seeds powder.

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.



  • 1 cup flaxseeds
  • 1 tsp chilli powder
  • 1/4th tsp turmeric powder (haldi)
  • salt to taste
  • 1 tsp coriander-cumin seeds (dhania-jeera) powder


Roast the flax seeds for 5 minutes, then add all the above ingredients and blend into the mixture.

Serve with chapatti or jowar roti with oil and curds.

Set Ascending Direction


Results 49 - 60 of 83


please wait...