Recipes


Red Rajma

1

Rajma Sundal with Rasam
&
Coconut Red Rice


Sundal


Ingredients
  • 1 cup rajma boiled
  • 1 tablespoon grated coconut
  • salt to taste
  • 1 red chilli
  • 2 tsp chana dal
  • 2 tsp urad dal
  • 2 Tsp oil
  • 1 tsp mustard seeds
  • 1 pinch hing
  • curry leaves
  • 1 green chilli
Method
  • Heat a pan over. Add oil, mustard seeds, red chilli, chana dal, urad dal in the pan and fry the ingredients till they turn golden brown.
  • Add hing and curry leaves. Add this in boiled and strained rajma. Add slit green chilli and salt n grated coconut.
  • Mix well.
  • Transfer the in a serving bowl and garnish with grated coconut .


Rasam


Ingredients
  • 2 cups boiled rajma water
  • 3 chopped tomato
  • salt to taste
  • 1 pinch hing
  • 1/2 tso cumin seeds
  • 1/2 tsp oil
  • 1/2 tsp mustard seeds
  • 1 tsp pepper
  • 1/2 piece ginger
  • curry leaves
  • chopped coriander leaves
  • 1/4 cup Tamarind water
Method
  • Grind tomatoes, rasam powder, ginger, rajma water and tamarind juice into a paste and then strain all the juices.
  • Take a pan and add little oil add jeera, mustard seeds little garlic, curry leaves then add the mix tomato juice. Add water as required. Chopped Coriander leaves And keep boiling till it's ready.


Coconut Red Rice


Method
  • Boil rice.
  • Take oil in pan add urad dal , mustard seeds, curry leaves, dry red chilli add rice mix well then add grated coconut.
  • Mix well n switch off the stove.




Recipe contributed by: Inderpreet Nagpal.
(Hyperlink: https://instagram.com/rummyskitchen)

2

Red Kidney Beans cigar


Cigars


Ingredients
  • 100 gms red beans
  • 50gms. Grated cheese
  • salt to taste
  • 1/2 tsp chilli flakes
  • 1/2 tsp chilli powder( optional)
  • 1/2 tsp mixed herbs
  • 1/4tsp pepper
  • 1/2tsp garlic powder or 1tsp grated garlic
  • 1tbsp parsley.
  • 6 ready samosa Patty
Method
  • Soak the red beans for 8 hours/ overnight.
  • Pressure cook it till done.
  • Drain all the water.
  • Mash the beans.
  • Add all the ingredients in and mix well.
  • Divide the mixture in 18 portions.
  • Shape each into oval shape.
  • Cut each samosa Patty into three squares.
  • Take one square piece and place the oval mixture diagonally on it.
  • Roll the Patty over the oval mixture and seal with little water.
  • Place them on the baking tray and apply oil on it.
  • Bake at 180c for 20 minutes. Till golden brown
  • Serve with dip or ketchup.



Recipe contributed by:Lipaa Ritesh Shah.
(Hyperlink: https://instagram.com/foodfiestabylipaa/)

Red Rice

1

Corn Red Rice


Ingredients
  • 1 Cup of Red Rice
  • 2 tbsp chili sauce
  • 1 cup sweet corn
  • 1/2 tsp Turmeric powder
  • 3-4 pods of garlic
  • 1 tsp cumin seeds
  • 2 tsp oil
  • 1 tsp black peppercorns
  • Juice from one Lemon
  • Salt to taste
Method
  • Wash the Red Rice and soak in two cups of water. Double quantity of the rice.
  • Heat the oil in a non-stick wok; add cumin seeds, crushed black peppercorns and garlic. Sauté this on low flame till fragrant.
  • Add the corn kernels, and chili sauce and mix well for another two minutes.
  • Now add the washed rice along with the water, salt and lemon juice.
  • Cover and cook till rice is cooked and all water is absorbed. Press the grain of rice with a finger. If it’s sticky and soft your rice is done.
  • Remove it in a serving dish and garnish with chili flakes.
  • Serve hot with curd or curry, papad and pickle.



Recipe contributed by:Anahita Irani.
(Hyperlink: https://sweetannu.com/pledge-eat- indian-lal-bhat-recipe/)

2

Summer Red Rice and Bean Buddha Bowl


Lal Bhaat, Lal Chawal or Red Rice is high in fibre and is rich in iron, zinc, potassium, sodium, manganese, minerals, dietary fiber, carbohydrates, protein, fiber content, vitamin B1, B6 and B2, iron and calcium. Combined with the Rajma which is rich in minerals, folate, phosphorus, magnesium, iron, vitamin C, zinc, manganese, calcium, niacin, it makes a complete meal. Serve at room temperature or cold.

  • Yield: Serves 2
  • Prep Time: 20 minutes
  • Cook Time: 1 hour



Ingredients
For the Rajma-Red rice base
  • 1 Tomato, chopped
  • 2 clove Garlic, chopped
  • 2-3 green chillies, chopped
  • 1 tbsp honey
  • Salt to taste
  • 2 tbsp chopped coriander leaves
  • 1 cup Bakri Chhap Rajma, cooked
  • 2 cup Bakri Chhap Lal Bhaat, cooked

For Mango Melon Salsa
  • ½ cup Mango, diced fine
  • 1 cup Melon, diced fine
  • 1-2 tbsp Bakri Chaap Wild Himalyan honey
  • Zest and juice of I lime
  • Chilli powder to taste
  • Salt to taste

For the pickled onion Tofu topping
  • 2 Onion, finely chopped
  • ½ tsp salt or as required
  • 1 green chilli, finely chopped
  • Juice of 1 lime
  • 1/2 cup Bakri Chaap Tofu, crumbled
Method

To make the rajma-red rice base, combine the tomato, garlic, green chilies, honey salt and coriander leaves in a blender and puree. Transfer to a mixing bowl. Add the cooked Bakri Chhap rajma and red rice and mix well. Keep Aside
For Mango Melon Salsa combine the Mango, Melon, Bakri Chhap honey, lime zest and juice, chili powder and salt and mix well. Keep aside
For the Tofu topping place the onion in a bowl and add the salt. Leave till juices are released. When done, squeeze out juices and place onion in another bowl. Discard the juices.
Add the chili, lime juice and mix well. Add the crumbled Bakri Chhap Tofu, and mix well. Keep Aside
To assemble, take two large bowls. Divide the Rajma red rice base between the two. Arrange the salsa on one third of the bowl and the pickled onion tofu topping on the other. Serve immediately.




Recipe contributed by : Rushina Mnshaw,
pictures by : Pardesi Chalchitra

FAB Multi Millet Flour & Porridge

FAB - FAB Multi-Millet Porridge and FAB Flour. It's a fusion of ‘F’inger Millet, ‘A’maranth and ‘B’arnyard Millet, a blend of few of the most nutritious and beneficial millets and grains in the planet. It's super charged with Fiber, Iron as well as proteins. It's anti-diabetic, anti-inflammatory, prevents heart diseases and the list goes on. Also, being easily digestible makes it friendly to your grandparents, as well as to your kids. Combining the goodness of Finger Millet, Amaranth and Barnyard Millet, Bakri chaap offers you a complete gluten-free breakfast.

Use FAB, cut the Flab, and look Fab!

Click here to buy FAB on Amazon!

1

FAB Hot Chocolate


With its multiple benefits, ‘F’inger Millet, ‘A’maranth and ‘B’arnyard Millet are forgotten foods that have always been favoured in the traditional diet in India. Today, these have become sought after Super Foods. The combined protein of these three millets & grain is said to be as complete as milk protein.

  • Yield: Serves 2
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes



Ingredients
  • 1 tsp Ghee
  • 1 tbsp FAB Multi Millet Flour
  • 1 cup sweet corn
  • ¼ tsp Cinnamon powder
  • 1 cup Hot Milk
  • 2 tbsp Sugar
  • 1 tbsp Cocoa powder
  • 1/4 cup Water
Method

In a pot, heat the ghee and add the FAB multi millet flour. Roast on low to medium heat, stirring constantly, until the flour is cooked, and the ghee starts to separate from the flour and form a shiny glaze on the surface and around the sides (about 5-7 minutes).
Add the hot milk and bring to a boil, whisking with a whisk or fork. As soon as it reaches a boil, bring to a low simmer (or else it will get too thick).
Add the sugar, cinnamon powder and cocoa powder and whisk to incorporated well and make sure no lumps form. Once well incorporated, thin out the drink with 1/4 cup of water, and simmer for another 2 minutes. Strain to remove small lumps of FAB Flour before serving if necessary. Serve hot.




Recipe contributed by : Rushina Mnshaw,
pictures by : Pardesi Chalchitra

2

FAB Millet and Fruit Layered Dessert


FAB is a truly fabulous combination of (F)ingerMillet, (A)maranth and (B)arnyard Millet that combines the nutritional benefits of all three grains. Mandua or Finger Millet rich in calcium content and a rich source of iron, fibre and iodine. Chawlai or Amaranth is rich in calcium, iron, phosphorous, potassium, and protienand the only grain with Vitamin C a great source of lysine. And Jhangora or Barnyard millet is high in fibre, iron and proteins. Together they make a powerful combination. Combined with fruit and honey they also make a nutritious dessert. (Use any seasonal fruit in place of strawberries)

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes



Ingredients
For the Millet Base
  • ¼ cup Ghee
  • ¾ cup Bakri Chhap FAB multi millet porridge
  • 2 cups Hot Water
  • ¼ cup Sugar or to taste

To Assemble
  • 2 cups Seasonal Fresh Fruit (like mango, kiwi, strawberry), diced small
  • 6 tbsp Bakri Chhap Mono Floral Jamun Honey
  • 6 tbsp Bakri Chhap Popped Amaranth (chawlai) grain
Method

To make the FAB Porridge heat the ghee in a pan. Add the FAB porridge and stir fry till darkened to a light golden colour. Add the hot water and bring to a boil. Reduce to a low simmer and cook covered till all the water is absorbed (about 10 minutes). Check to make sure the grain is cooked fully and soft when pressed between fingers. Add the sugar and mix well. Cook until the sugar is fully dissolved and incorporated. Turn off the heat and keep aside.
To Assemble take 4 parfait or whiskey glasses, small attractive bowls glass jars. Place 2 tbsp of the halwa at the base of each. Spoon in a layer of fresh cut fruit, drizzle with honey. Then add another layer halwa. Top with another layer of fresh fruit, and honey. Keep aside or chill until required. Top with the popped amaranth just before serving.




Recipe contributed by : Rushina Mnshaw,
pictures by : Pardesi Chalchitra

Red Rajma, Gahat, Soyabean

1

Bakri Chhaap Power Packed Grain and Bean Salad


This salad makes a nutritionally complete meal for the summer! Combining Protein from beans, good carbs and lots of minerals from grains. The colour and crunch of seasonal vegetables gives it fantastic crunch and texture. Serve at room temperature or chilled.

  • Yield: Serves 4-6
  • Prep Time: 20 minutes
  • Cook Time: 1 hour



Ingredients
For dressing
  • 1/2 cup Coriander, chopped
  • 4 tbsp green chillies
  • 5-6 cloves Garlic, chopped
  • Zest and Juice of 2 limes
  • 1/3 cup Bakri Chhap Mono Floral Jamun Honey
  • Salt to taste

For The Salad
  • ¼ cup Bakri Chhap Bhatt, cooked
  • ¼ cup Bakri Chhap Rajma, cooked
  • ¼ cup Bakri Chhap Gehat, cooked
  • 1 cup Bakri Chhap Jhangora or FAB mix, cooked
  • 1 cup Carrot, grated
  • 1 cup Spring Onion, sliced
  • 1 cup Cucumber, diced
  • 1 cup Green Mango, diced
  • 1 cup Mint leaves chopped
  • 1 cup Pomegranate kernels
  • 1 cup Apple, diced
For Garnish
  • 2cups Bakri Chhap Popped Amaranth
Method

To make dressing combine coriander, chillies, garlic, zest and juice of limes, Bakri Chhap Jamun honey and salt in a blender and blend to a coarse paste.
To make salad combine the Bakri Chhap Bhatt, Rajma, Gehat, and Jhangora/FAB Porridge mix. Add the dressing and mix well. Leave to soak for 15 minutes.
Add the carrot, spring onion, cucumber, green mango, mint leaves, pomegranate and apple. Toss well and chill until required.
When ready to serve transfer to a serving bowl, garnish with popped amaranth and serve immediately.




Recipe contributed by : Rushina Mnshaw,
pictures by : Pardesi Chalchitra

Jhangoora / Barnyard Millet

1

Jhangoora Porridge


Ingredients

  • 1/2cup Barnyard millet/Kuthiravali
  • 3nos Garlic cloves
  • 1no Green chilly
  • 1/2tsp Cumin seeds
  • Salt
  • Water/Buttermilk/Milk (as per need)
  • Puffed Amaranth, fresh and dried fruits for garnishing

Method

Wash and take the barnyard millet, garlic cloves, green chilly and cumin seeds in a pressure cooker, add one cup of water and cook for three whistles.

Once the pressure gets released, add water/buttermilk or milk to turn as a porridge, porridge should be in pouring consistency.

Add enough salt and enjoy warm with your favourite side dish. Alternatively, you can add honey as a sweetener and garnish with puffed Amaranth, fresh and dried fruit


2

Millet and Soyabean Salad


Ingredients

  • Himalayan Soybean- 1⁄4 cup
  • Barnyard Millet- 1⁄4 cup
  • Cherry tomatoes- 6-7 (cut into halves)
  • Salt to taste
  • For Honey Salad Lemon dressing:
  • Mono-floral Raw Eucalyptus Honey - 4 tbsp
  • Juice of 11⁄2 lemons
  • Garlic minced- 11⁄2 tsp
  • Black pepper powder- 1⁄2 tsp
  • Oilve oil- 4-5 tbsp
  • Cilantro- 4 tbsp (chopped

Method

Soak soybeans overnight, next day pressure cook them with a little salt until cooked through but retain their shape. Cook Sanwa Millet with 1⁄2 cup of water and little salt for 10-11 minutes on medium heat.

At the end all the water should be absorbed by the millets. Keep aside. In a bowl, add all the ingredients mentioned ‘For Honey Lemon Salad Dressing’. Mix well. Add boiled soybeans, millets, cherry tomatoes in a bowl. Mix in salad dressing, check salt and serve immediately.


3

Barnyard Millet Dumplings


Ingredients

  • 1 cup Sanwa/ Barnyard Millet
  • 1 tbsp ghee
  • 1 sprig curry leaves chopped
  • 1 Green Chili chopped
  • 1 tsp Mustard seeds
  • 1 tbsp Urad Dal/ White Lentil
  • 1 tbsp Chopped Coriander
  • 1 tbsp grated coconut
  • salt to taste
  • 2 cups Hot Water

Method

• Heat ghee in a non stick pan and add mustard seeds, urad dal, curry leaves and chopped green chili and saute till golden.
• Now add sanwa/ barnyard millet and grated coconut, saute till light brown.
• Add salt to taste and pour in hot water and cook till it comes to thick Upma like consistency.
• Let it cool in room temperature, meanwhile prepare the steamer for steaming.
• Grease your hands and pinch a lemon sized portion from the prepare sanwa upma and shape it into oval dumplings.
• Grease a plate or simply line a banana leaf on a steamer plate and place the prepared dumplings on it.
• Steam the dumplings for 10-12 mins and serve hot with sambhar, chutney or pickle.


Mandua / Ragi / Finger Millet

1

Mandua Roti


Ingredients

  • Mandua Pisun ( Flour) - 600 gms
  • Wheat Flour - 200 gms
  • Water as required

Method

  • Mix Mandua Pisun and Wheat Flour well.
  • Add water and prepare stuff dough.
  • Divide into even sized balls and roll out into Chappaties.
  • Cook on slow fire from both sides.

2

Gluten Free Brownie Waffles


Ingredients

  • 1 cup Ragi / fingermillet flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp cocoa powder
  • 1/4 tsp salt
  • 3/4 cup Coconut milk ( or any milk) You may need more.
  • 1 Banana
  • 2-3 tbsp Maple syrup/Honey/ Jaggery
  • 2 tsp vanilla extract
  • 2 Tbsp peanut butter
  • 1/4 cup Dairy free chocolate or Dark chocolate (70%)Melted
  • 2 Tbsp Vegetable oil

  • **Chocolate Sauce
  • 1/2 cup Dairy free chocolate or Dark chocolate (70%)
  • 1/2 cup Coconut milk ( or any milk)

Method

  • Preheat your waffle iron.
  • Add all the dry ingredients - Ragi flour, baking soda, baking powder, cocoa and salt, in a medium sized bowl.
  • Add all the wet ingredients to your blender - milk, melted chocolate, banana, peanut butter, vanilla,sweetener and oil. Blend it it well till smooth.
  • Pour this over the flour mixture and whisk well until no lumps remain. You are looking for a thick pouring consistency. Add a little milk if its too thick. You can safely taste the batter ( since its eggless) to check if you'd like to add more sweetener to it.
  • Grease the waffle iron and drop a small ladleful of batter in each cavity. Cook for about 3-4 minutes or till the top looks done. Be careful not to overcook these, they'll be too dry otherwise. You can taste the waffle and adjust the sweetener in the batter at this stage too. Repeat till all the batter gets used up.
  • Enjoy warm with maple syrup or a homemade chocolate sauce

3

Instant Ragi Dosa


Ingredients

  • 1 cup Ragi / fingermillet flour
  • 1/2 cup Rice flour Brown rice flour works just as well
  • 1 Green chilli, chopped fine
  • 12-15 Curry leaves I left them whole
  • 1 pinch Hing/ asafoetida
  • 1 tsp salt
  • 1/2 cup Yogurt
  • 2 cups Water I added a little more
  • Oil for making dosa

Method

  • Combine the flours, green chillies, curry leaves, hing and salt in a large bowl.
  • Whisk in the yogurt and one cup of water. Let this rest for 15 minutes. Add in another cup of water to make the batter very thin. I needed to add about 1/4 cup more.
  • Heat your griddle till hot. Lightly grease it and pour a ladle of the batter all over the pan, as evenly as you can. Don't spread the batter with a spatula.
  • Let it cook for a 30-40 seconds. Carefully flip it over and cook on the other side for another 30-40 seconds. Continue with the rest of the batter. Serve hot!

  • CHAULAYI / AMARANTH / RAMDANA

    1

    Ramdana Ki Chikki


    Ingredients

    • 1 1/2 cups amaranth (rajgira) seeds
    • 2 tbsp ghee
    • a pinch of rock salt (sendha namak)
    • 1 cup chopped jaggery (gur)
    • 1/4 cup chopped cashewnuts (kaju)
    • 1/2 tsp cardamom (elaichi) powder

    Method

    • Heat the ghee in a broad non-stick pan, add the rock salt and jaggery, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
    • Add the amaranth, cashews and cardamom powder, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
    • Immediately pour into a greased 225 mm. (9”) by 125 mm. (5”) aluminium tin and spread it evenly.
    • Cut into 10 equal pieces using a sharp knife.
    • Cool for atleast 30 minutes.
    • Serve or store in an air-tight container. Use as required.

    2

    Chaulayi Ke Ladoo


    Ingredients

    • 1/2 cup Dates , deseeded and finely chopped
    • 1 pinch Cardamom (Elaichi) Powder
    • 8 Badam (Almond) , coarsely chopped
    • 10 Badam (Almond) , powdered
    • 1 teaspoon Coconut Oi

    Method

    • To begin making the Guilt-free Amaranth, Dates and Almond Ladoo, add 1/2 cup amaranth to 1-1/2 cups of water in a saucepan and place it on a medium heat. Bring the mixture to a boil and allow it simmer for 7-10 minutes.
    • When the amaranth has absorbed a little bit of water and looks slightly cooked, add the finely chopped dates to it and continue to cook, covered, for another 5 minutes. At this stage, you can add more water if required.
    • When the amaranth is fully cooked it should be soft to touch. At this stage, add cardamom powder and oil and cook it further on a medium heat until everything comes together and most of the water has dried up.
    • Add the chopped and powdered almonds; mix well and turn off the heat. Set the saucepan aside and allow the mixture cool down completely.
    • Now, to make the energy balls, grease your palms with a little bit of oil, pinch off small bits of the sweet amaranth mixture, roll it between your palms to make little balls.
    • It’ll be very soft and sticky so take care while handling it. Decorate them with small pieces of almonds and lay them out in a platter or store in an airtight box.
    • You can serve the Amaranth, Dates and Almond Ladoo right away or let them chill in the refrigerator for a couple of hours for all the flavors to develop well.

    3

    Chocolate Amaranth Pudding


    Ingredients

    • ½ cup amaranth
    • 480 ml milk (I used a mix of coconut and regular milk)
    • 100 gms dark chocolate
    • 1-2 tbsp maple syrup or honey
    • pinch sea salt
    • ½ tsp cinnamon powder
    • ½ tsp chilli powder

    Method

    • Rinse amaranth and drain.
    • In a sauce pan add the amaranth and milk and bring to a boil. Let simmer for about 35 minutes, till all the milk evaporates, stirring occasionally. Take off heat and add the chopped chocolate.
    • Add honey/maple syrup according to taste.
    • Add the salt, cinnamon powder and chilli powder. Mix and pour in dessert glasses.
    • Let chill in the refrigerator for an hour to set.
    • Enjoy.