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


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  • Cooked Little Millet -2 cups
  • Oil - 1 tsp & Pan Frying For - 1 tbsp
  • Onions or Leeks -1 Medium size chopped finely
  • Carrot – 1 Small chopped finely
  • Capsicum / Bell Peppers – 1/2 Chopped finely
  • Green Chillies - 1 Chopped finely
  • Ginger Garlic Paste - 1 tsp
  • Chilli powder - 1 tsp
  • Tomato Ketchup - 2 tbsp
  • Garam Masala Powder - 1 tsp
  • Salt to taste
  • Coriander leaves a handful finely chopped


Heat a tsp of oil, add in all veggies, ginger garlic paste, chillies and saute till golden. Now add in salt, chilli powder, garam masala powder and ketchup. Mix well. Add in cooked millet and mix well. Add in coriander leaves and mix well. Remove this to a bowl, cool it down. Now take a small portion and shape it into ball. Flatten it lightly. Pan fry it little oil till it is crispy and golden. Remove and serve.

Mixed Millet Bhel Puri

A low fat and healthy snack with the goodness of millets and ragi. Prepare this mixed millet bhel puri at home with a generous


  • 1 cup mix millet flakes
  • 1 cup ragi flakes
  • 3 cups puffed rice flakes
  • 1/2 cup roasted peanuts
  • 1/2 cup amaranth & brown rice namkeen
  • 2 Tbsp chaat masala
  • 3 Tbsp black sesame
  • 4 boiled potatoes, diced
  • 2 onions, chopped
  • 2 tomatoes
  • 4 Tbsp lime juice
  • 2 Tbsp green chillies
  • 3 Tbsp green chutney
  • A handful of fresh coriander
  • 3 Tbsp moringa leaves powder


Take a bowl and add mix millets, ragi flakes and puffed rice flakes. Now add roasted peanuts along with amaranth & brown rice namkeen. Sprinkle chat masala and black sesame in it.

Moisten the mixture with potatoes, tomatoes, onions, lime juice and green chilies. Mix well.

Later add moringa powder and green chutney and mix well.

Garnish with coriander leaves and serve it.

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!



  • 1/2nd cup jowar (white millet) flour
  • 1/2nd cup bajra (black millet) flour
  • 1/2nd cup whole wheat flour
  • 1/2nd cup fresh green garlic chopped
  • salt to taste

Other Ingredients

  • 2 tbsp oil for cooking


Combine all the ingredients in a bowl and knead into a dough adding warm water as required. This dough will not be very pliable and you will not be able to knead it very much. Divide the dough into 8 equal portions and roll out each portion into circles approx. 100 mm. To 125 mm. (4" to 5") in diameter. Cook each roti on a tava (griddle) using a little oil till both sides are golden brown. Serve hot.



  • Dehulled Sorghum 250g
  • Green Gram Dal 50g
  • Sesame Seeds 2 tbsp
  • Chilli Powder 1/2nd tbsp
  • Salt to taste
  • Oil for deep frying


Roast green gram and make into flour and mix with Jowar flour. Add salt, chilli powder, sesame seeds and 2 table spoons heated oil OR fat. Rub well and make in stiff dough with little hot water. Continue to mix cold water to form elastic dough. Fill the dough in the Muruku mould. Heat oil. Press dough from the Muruku mould into heated oil. Fry muruku to a golden brown colour, remove from oil and drain on paper.



  • Foxtail Millet Flour-2 cups
  • Grated Carrot-1/2nd cup
  • Finely chopped Onions-1/2nd cup
  • Grated Cucumber-1/2nd cup
  • Finely chopped Coriander Leaves-1/2nd cup
  • Finely chopped green chillies-3 to 4 nos
  • Water-1/2 cup


MIx all the grated vegetables in the flour along with salt to taste. Knead to form a soft dough. Add water little by little. The grated cucumber itself will release a lot of water. Hence, first knead without water and add water only if needed.Take a plastic sheet and apply oil. Make a small ball from the dough and place it on a plastic sheet. Using hand spread the dough to make a round roti. Oil your hands too. Place the flattened round dough on hot tava. Wait till the color changes. Once the color changes, carefully flip to cook the other side. Cook till dark brown spots appear. Serve hot with some peanut chutney.



  • 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


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.


Kambu chocolate cake is such a fantastic recipe and after eating the cake no one would believe that it is made with the humble kambu or bajra.

ingredients (Makes a small 6 inch cake)

  • Kambu maavu / Pearl Millet Flour / Bajra flour - 100 grams
  • Sugar - 100 grams
  • Eggs - 2 (At room temperature)
  • Vanilla essence - 1.5 teaspoons
  • Cocoa powder - 50 grams grams
  • Baking powder - 1/2 teaspoon
  • Baking soda - A pinch
  • Salt - 1/8 tsp
  • Oil - 50 ml
  • Total Preparation Time - 30 - 40 minutes
Extras you will need:
  • Pressure cooker (Whistle or regulator not needed)
  • Whisk
  • 6 inch wide cake pan


Grease the inside of a small round cake pan that measures 6 Inch x 2 Inch with little oil and dust some kambu flour over it, tap off the excess. (Place parchment paper or butter paper optionally inside the pan)

Preheating - Take a pressure cooker and place the separator plate into it and close the cooker with its lid as shown in this recipe. Place this set up on flame and preheat the cooker for about 10 minutes on high flame. Do not place the whistle / regulator, you will not need it.

While the cooker is getting preheated, make the batter.

To a dry bowl add kambu flour, coco powder, salt, baking powder, baking soda and mix well using a whisk.

Mix oil, eggs, sugar, vanilla essence and beat until all ingredients gets mixed up well. You don't have to use a beater just a whisk/spoon/fork will do.

Once done mix the flour mixture little by little and make a thick yet flowy batter. If it is too thick add some water to it.

Pour into the cake pan and place into the preheated cooker and bake for 30 to 40 minutes or until done. Check after 25 minutes to see if the cake is ready. Insert a wet toothpick into the center of the cake pan. If you find batter sticking to the stick then bake for some more time, say 5 to 10 minutes.

Once the cake is ready remove from the cooker and set aside until it cools down.

Slide a knife around the cake sides and remove from pan. Cut and serve.


Ingredients (measuring cup used, 1 cup = 250 ml)

  • 500 ml organic milk
  • 1 cup Makhana/fox nuts
  • 2-3 green cardamom, husked and powdered in a mortar-pestle
  • 10-12 almonds, blanched & sliced
  • 10-12 cashews, sliced
  • 3 to 3.5 tbsp sugar or as required
  • a pinch of saffron


Heat the milk, when the milk comes to a boil, add Phool Makhana and simmer the milk with occasional stirring on a low to medium flame. After 5 mins. Add the sugar, cardamom and pinch of saffron. When the kheer is simmering, blanch the almonds. To do this, microwave or boil 1 cup water. Add the almonds to the hot water and keep aside for 8-10 minutes. Drain and peel them. Slice the almonds and chop the cashews. The kheer would have thickened very little by now. Simmer the milk for a total time of 12-15 minutes on a low to medium flame with occasional stirring. if you want you can simmer for some more minutes to get a slightly thick consistency. However keep on stirring often. Lastly add almonds and cashews. Switch off the fire and serve the makhane ki kheer hot, warm or cold.

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.

Quinoa Banana Pudding


  • Preparation Time : 10 mins Cook Time : 20 mins
  • 350ml water
  • 1/2 cup quinoa
  • 475ml full fat milk
  • 2 ripe bananas
  • 2 tbsp sugar
  • salt Pinch
  • 1/2 tbsp butter
  • 1/2 tbsp vanilla extract


Rinse and drain the quinoa.

Bring water and quinoa to the boil in a saucepan over high heat, stirring occasionally.

Reduce heat, cover and simmer for 15 minutes.

Remove from the heat.

Blend together the milk, bananas, sugar and salt food processor until smooth.

Pour the milk mixture into the saucepan with the quinoa.

Place the pan over medium heat.

Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes.

Remove from the heat.

Stir in the butter and vanilla and serve warm



  • Marrination time: 30 Mins Preparation Time : 10 mins Cook Time : 20 Mins
  • 2 cups quinoa (boiled and strained)
  • 2 onion (thinly sliced)
  • 1 tomato (chopped)
  • 3 green chili (slit open)
  • 1 Tbsp ginger garlic paste
  • 1/4 cup mint leaves (chopped)
  • 1/4 cup coriander leaves/Cilantro (chopped)
  • 1/2 cup fresh yogurt/curd (beaten)
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • Salt to taste

To Marinate:

  • 250 gms chicken (cut into pieces)
  • 1/4 tsp garam masala powder
  • 1/4 tsp ginger garlic paste
  • 1 Tbsp yogurt/curd
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp salt
  • Tempering:

  • 3 Tbsp oil
  • 4 clove
  • 2" stick cinnamon
  • 1 bay leaf (small)
  • 3 Cardamom
  • Preparation:

    Marinate the chicken with the ingredients mentioned under marination and set aside for at least 30 minutes.

    Heat oil in a skillet or a pressure cooker, add the tempering ingredients then add onion, green chilli, mint leaves, cilantro, sprinkle little salt and sauté for 1-2 minutes followed by ginger garlic paste and sauté until the raw garlic smell dissipates

    Add tomatos and sauté till they turns soft and mushy.

    Now add the marinated chicken, chilli powder, turmeric powder and sauté.

    Cook the chicken till it is tender over low flame till it gets 3/4th cooked.

    Add 1 cup yogurt, 2 or 3 cups of water, salt according to taste and allow it to boil

    Once its boiling, reduce the flame and cook for 3 more minutes

    Spread a layer of Quinoa at the bottom followed by a layer of the chicken. Repeat the process and finish up with a layer Quinoa on top

    Eat with raita and a generous squeeze of lime.

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