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Recipe for cold millet salad is easy
Ingredients
Boiled millet rice (Any millet among proso, foxtail, barnyard, kodo, little will work) , chopped vegetables like broccoli, capsicum red, capsicum green, capsicum yellow, onions, cucumber, celery, carrots, peas. you can add as many you want and like. salt Honey or jaggery syrup Lemon – few drops Exceptional Ingredients: vegan mayoniase, curd Method: Mixx all well & eat fresh, if you like little cold, close with a lid and keep in fridge for 5-8 minutes enjoy.
Ingredients
- 1 CUP Ragi flour.
- ½ Cup Wheat flour.
- 3/4 Cup Organic.
- Jaggery.
- Powder.
- ½ Cup Milk.
Directions
- ⦁ Sieve flours, baking powder and soda together thrice.
- ⦁ Mash the bananas well.
- ⦁ Add oil, milk, curd, jaggery powder, vanilla extract to the mashed banana and mix them well.
- ⦁ Now, add the sieved dry ingredients in batches to the wet ingredients and fold without lumps.
Ingredients
- ⦁ 1 Cup Foxtail millet / Navane/ any millet
- ⦁ 2 cup Hot Water
- ⦁ 1 big sized onion, Sliced
- ⦁ 2 nos Green Chilli, Slit
- ⦁ 1 tsp ginger-garlic paste
- ⦁ 1 medium size tomato
- ⦁ 1 cup Mixed veggies, beans , carrot , peas, corn etc
To Temper
- ⦁ 1 no Bay leaf / tejpatta
- ⦁ 3-4 nos Cloves/ Lavang
- ⦁ 1-2 small piece Cinnamon stick /dalchini
- ⦁ 1-2 nos Cardamon / Elaichi
- ⦁ little Nutmeg, optional
- ⦁ 1 tsp Jeera / Cumin seeds
- ⦁ ½ tsp fennel seeds/ saunf
INSTRUCTIONS
- Rinse foxtail millet or any other millet and soak in water for 30- 45 mins. Drain water and keep aside.
- In a pressure cooker .. Heat oil + ghee mix. Add tsp of Jeera, saunf, bay leaf, all whole spices like clove, cinnamon, elaichi, nutmeg. Later add onion slices, slit green chilli, ginger - garlic paste .. saute till Onion is translucent.
- Add tomatoes and salt. saute till mushy.
- Later add choice of veggies like Beans, carrot, peas, corn etc . I added a few soaked soya chunks to make it more healthy. Add haldi and saute 1-2 mins.
- In goes a tsp of Dhania powder, Chilli powder and Garam masala powder / Biryani Masala. Saute 1-2 mins.
- Add soaked, drained millets. Add salt to taste 1-2 salts.
- Add hot water... 1: 2 proportion. Add chopped mint leaves and coriander leaves. Mix . Close the lid. Pressure cook for 2 whistles on low flame.
- Once pressure releases, open the cooker and fluff the grains.
- Millet Pulao is ready to relish. Enjoy it hot with choice of raita.
Ingredients
- ⦁ 2 cup ragi flour
- ⦁ ½ cup warm water (more if needed)
- ⦁ 1 tbsp oil
- ⦁ Salt to taste Others
- ⦁ ½ cup homemade pizza sauce
- ⦁ 1 cup grated cheese
- ⦁ ¾ cup finely chopped mix veggies (I used capsicum, onion, tomatoes, boiled sweet corn)
- ⦁ 2 tbsp mix Italian dry herbs
Directions
- To begin with, add ragi flour, oil, salt in a mixing bowl.
- Now, start kneading by adding a little bit of warm water and keep doing it for about 10-15 minute adding warm water periodically.
- When it is kneaded into a soft dough, pinch out small dough balls.
- Then, gently flatten it into a thick round mini pizza base.
Millet flour pancakes that are gluten free and also toddler friendly, a big hit from my recent experiments to please the 1 year old in the house who has been on primarily Indian food and textures for a while. It has been a personal goal for me to try and include different flours (both from grains and seeds) into our diets, including for LilS. She has so far been a champ in terms of her food habits – her appetite is not big but she will try anything. Wonder who she takes after with that, haha. While we stuck to mostly Indian food for the first 6 months after introducing solids to LilS, I started trying new toddler-friendly soon after she turned a year old.
Ingredients
- ⦁ 1/2 cup millet flour I used Bob's Red Mill millet flour - US
- ⦁ 1/3 cup milk
- ⦁ 1 egg
- ⦁ 1/2 tsp baking powder
- ⦁ 1/2 tsp sugar I used coconut sugar
- ⦁ A pinch of cinnamon
- ⦁ A pinch of salt
- ⦁ Butter for cooking
Directions
- Firstly, in a mixing bowl, add dry ingredients like millet flour, baking powder, baking soda, and cinnamon powder. Mix them well.
- Meanwhile, heat a pan on low heat and then grease it with some butter. Then, scoop out ⅓ cup of pancake batter and pour it onto the lightly buttered pan.
- Next, cook on low heat until there are small bubbles on the top and the bottom of the pancake is golden brown. Flip and cook the other side too.
- Finally, serve the delicious Fluffy Millet Pancakes by stacking them over each other and topping with some bananas, berries, peanut butter, or honey.