Mad over millets!

Nutritious and versatile, these specialities made of millets are perfect to devour this season.

Update: 2017-12-01 19:21 GMT
Bisi Bele Bath

Bisi Bele Bath 

Ingredients

  •  Navane (Foxtail Millet) 50g    
  •  Toor dal, 50g    
  •  Carrot, 20g    
  •  Beans, 20g    
  •  Green peas, 10g    
  •  Red chilli powder, 1tsp    
  •  Jeera powder, 1/2tsp    
  •  Coriander powder, 1tsp    
  •  Jaggery, 5-10g    
  •  Turmeric, a pinch    
  •  Tamarind, 10g    
  •  Tomato, 1no    
  •  Oil, 1tsp    
  •  Coriander leaves, few sprigs    
  •  Bisi bele bath powder, 10g    
  •  Salt, to taste    

Tempering     

  •  Ghee , 25g    
  •  Mustard, 2tsp    
  •  Jeera , 2tsp    
  •  Badgi chili, 2-3 nos    
  •  Capsicum, 25 g    
  •  Shallots, 5-6no    
  •  Coconut (dry or fresh), 20g    
  •  Garlic, 4-5 cloves    
  •  Pepper corns, 4-5no    
  •  Curry leaves, 1 sprig    
  •  Cashew nuts, 10g    
  •  Hing, 2g

Instructions

  •  Clean, wash and boil the navane. Boil it with more than double the quantity of water.
  • Clean and cut the vegetables into dices.
  • Clean, wash and boil the toor dal with oil and turmeric. Once  dal is half done add prepared vegetable except shallots and  capsicum.
  • Mix cooked dal, navane, tamarind pulp, bisi bele bath powder, salt, jeera, jaggery, coriander powder, chili powder, chopped coriander leaves. Bring   
  • Grate the coconut and grind it to a fine powder with pepper corns and garlic.
  •  Prepare a tempering by heating ghee, mustard, jeera, curry leaves, hing, cashew nuts capsicum, shallots and coconut mixture.
  • Add this to the prepared bath and garnish it with coriander leaves and kara boondi.

Pearl Millet Almond Cookies

Pearl Millet Almond Cookies   

Ingredients (20 cookies

  • Pearl millet flour, 115g
  •  Jaggery powder, 175g
  •  Salt, a pinch
  •  Almonds, 50g
  •  Vanilla essence, ½ tsp
  •  Butter, 80g

Method

  •  Sieve the millet flour along with jaggery powder in mixing          bowl.
  •  Add finely chopped almond powder to the mixture.
  •  Cream butter and mix above mixture, vanilla essence and        gently mix to make a dough.
  •  If required sprinkle very little cold water just to get dough consistency.
  •  Roll out the dough on a lightly floured surface to 3 mm thick sheet, use a round cutter to cut.
  •  Arrange cut cookies on greased baking tray and bake it for 30 minutes or until light golden brown colour at 1800 C.
  • Once baked, cool and garnish with sliced almonds and serve.

— Recipes courtesy Jayaram HR

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