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

RECIPES

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JOWAR & BAJRA VEGETABLE ROTI

Preparation Time: 10 mins

Cooking Time: 10 mins

Makes 4 rotis

Ingredients

  • 2 tbsp jowar flour
  • 2 tbsp bajra (pearl millet) flour
  • 1 tbsp chopped fenugreek (methi) leaves
  • 1 tbsp grated bottle gourd (doodhi / lauki)
  • 1 tbsp grated carrot
  • 1/4th tsp oil
  • salt to taste

Other Ingredients

  • 2 tsp oil or ghee for cooking
  • jowar flour for rolling
  • Fresh curd for serving

Method

Combine all the ingredients in a deep bowl, mix well and knead into soft dough using enough water. Divide the dough into 4 equal portions and roll out each portion into a 75 mm. (3") diameter rotis using a little jowar flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using a little oil till golden brown spots appear on both the sides.

JOWAR PAKODI

Ingredients

  • Dehulled Sorghum Flour 100g
  • Salt to taste
  • Palak 2
  • Onions 2
  • Curry Leaves 5
  • Green Chillies 5
  • Oil to fry

Method:

Chop palak, onions and green chillies. Sieve flour and add salt, curry leaves, chopped palak, onion, chillies and one table spoon of hot oil. Mix well, mix with water to form a thick batter, heat oil and fry spoonful of batter till brown and crisp.

Note

Coriander and ginger paste can also be added. Similar procedure can be followed to make onion pakodi.

JOWAR PAYASAM

Ingredients

  • Dehulled Sorghum semolina 150g
  • Green gram dal 50g
  • Grated Jaggery/Sugar 150g
  • Ghee/Dalda 3 tbsp
  • Milk ½ Liter
  • Water Required Qty

Method

Roast dehulled sorghum semolina lightly with ghee. Cook green gram till soft. Add roasted semolina and cook with required quantity of water. Add jaggery/sugar and milk and allow cooking for some time.

Note

Fried cashew nuts and raisins can be added if desired.

JOWAR ROTI

Ingredients

  • Dehulled sorghum flour 100g
  • Salt To taste
  • Water (warm) To mix

METHOD:

Mix flour and salt. Add water to form firm dough. Shape into equal sized balls, flatten each balls into thin shell like shapes using hands and then roll them into flat rotis. Cook them on a pan till it turns golden with brown spots. then tuen over and cook the other side.

KICHIDI

Ingredients

  • Dehulled sorghum semolina 100g
  • Green garm dal 50g
  • Pepper ½ tsp
  • Onion small
  • Salt To taste
  • Water ½ liter

Method

Cook dehulled sorghum semolina and green gram dal in sufficient water and keep aside. Heat oil and fry chopped onions and pepper. Add salt and cooked mixture and mix well. Remove from fire and flavor with coriander leaves.

KODO MILLET CHAPATHI

Ingredients

  • Kodo millet flour - 450 g
  • Wheat flour - 450 g
  • Salt - 20 g
  • Oil - 100 ml
  • Water - as required

METHOD

Add salt and water to the flour and knead it into soft dough. Make round balls (50 g) and roll to flat chapathi. Toast the chapathi on a preheated pan. Serve hot with any curry or chutney.

KODO MILLET KESARI

Ingredients

  • Kodo millet Rava - 300 g
  • Sugar - 400 g
  • Milk - 100 ml
  • Ghee - 100 g
  • Cashew nuts - 50 g
  • Raisins - 50 g
  • Water - 2500 ml
  • Lemon yellow colour - as required

METHOD

Heat ghee in a pan, add kodo millet rava and fry till it turns light brown. Add sugar, milk and a pinch of required colour to water and allow it to boil for 5-10 minutes. Add kodo millet Rava to the boiling water and stirring continuously cook for 15 to 20 minutes. Decorate with cashew nuts and dry fruits and serve it hot.

Kuthiraivali (Barnyard millet) upma recipe

Recipe Cuisine: Indian | Recipe Category: Breakfast

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

Ingredients

  • 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

Method

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.

Notes

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.

LOTUS SEED/PHOOL MAKHANA CURRY

Ingredients 60g lotus seeds/Phool Makhana

  • 1 tsp olive oil
  • 50g cashew nuts, soaked in 100ml of warm water
  • 1 large onion, finely chopped
  • 2 tbsp olive oil
  • 2 large tomatoes, finely chopped
  • 2 tsp ginger and garlic paste
  • 1 tsp Kasmiri chilli powder (less if you prefer it less hot)
  • 1/2nd tsp turmeric powder
  • 1 tsp garam masala
  • 2 tsp coriander powder
  • 1 tsp salt
  • 70g frozen peas
  • 2 tsp dried fenugreek/methi leaves
  • 200ml water

Method

Place the olive oil in a non-stick saucepan and gently fry the lotus seeds, stirring continuously for 5 minutes to allow them to bronze slightly and crisp up. Place in a bowl and leave to one side. In the same non-stick pan gently fry the onion for 5 minutes to allow to soften and become translucent. Add the garlic ginger paste and stir into the onions. After a minute, add the tomatoes and stir into the other ingredients. Now add the Kashmiri chill powder, turmeric powder, coriander powder, garam masala and salt. Stir well and leave to simmer for 3 minutes. Transfer the contents of the pan into a blender and then return to the blender once you have a smooth sauce. Continue to simmer for a couple of minutes. Place the cashew nuts, and the water they are soaking in, into a blender to form a paste. I find that my spice grinder works well at blending the nuts smoothly (do not add the water to the spice grinder!) and then stir into the water after they have been ground up. Add to the main pan and simmer for a minute. Add the dried fenugreek/methi leaves and the peas and stir into the smooth sauce along with 200ml of water and simmer. After 5 minutes add the lotus seeds and stir thoroughly into the sauce. Simmer for a further couple of minutes then serve. Serve with some chopped fresh coriander and a wedge of lemon.

MAKING MERRY WITH MILLETS

Ingredients

  • Milk, preferably whole milk - 1 litre
  • Saffron - A pinch of
  • Cashew halves -2 tbsp
  • Raisins – 1 tbsp
  • Foxtail millet – 1/4 th Cup
  • Ghee - 2 tsp
  • Cardamom powder - 1/2 tsp
  • Powdered jaggery - 1 Cup

Method

Pour the milk into a heavy bottomed pan and bring to a simmer. Cook the milk on low heat, stirring frequently, allowing it to reduce to half its quantity. Take 2 teaspoons of the hot milk in a small bowl and soak the saffron in it. Meanwhile, in a small pressure cooker set on medium heat add 1 teaspoon of ghee and then the cashew halves. Let the cashews turn golden brown and then add the raisins. Swirl them around and then remove to a dish and set aside. In the same cooker pour another teaspoon of ghee and add the millets. Roast the millets, stirring frequently for about 2 minutes. Add ¾ cup of water and then close the lid and bring the cooker to full pressure. Now turn down the heat and cook for 5 minutes. Turn off the heat and let the pressure release on its own. Meanwhile put the jaggery and one-fourth cup of water in a pan and let it melt into a syrup. Strain and set the syrup aside to cool. Once the milk has reduced stir in the cooked millets. Simmer for about 5 minutes and then add the cardamom powder. Pour the cooled jaggery syrup into the milk and stir it well. Simmer for just a few seconds and then add the fried cashews and raisins, and the saffron. Serve hot or chilled.

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.

MILLET PATTIES

Ingredients

  • Millet - 1 cup
  • Water -2 cups
  • Tahini Or Nut Butter - 3/4th cup
  • Small Onion, Finely Diced - 1
  • Celery Seed – 1 1/2nd tsp
  • Tamari (Soy) Sauce - 2 tbsp (Or to Taste)

Method

Rinse the millet and soak in the water at room temperature for 6 hours or overnight. Bring the water and millet to a boil, the quickly turn down the heat to low and cover. Simmer for 20 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and let sit uncovered for a few minutes to cool down. Add all the other ingredients and mix well. Form into patties and fry over medium heat in a lightly oiled pan for a few minutes on each side until brown. Serve as is or with condiments or chutneys. Alternatively, the millet may be served when warm without frying. It's delicious this way as well.

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