Recipes


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 Flour

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. Glutenfree 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.