Mad over millets!

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