Millets are a group of small seeded grasses that are grown for food and animal feed. They are considered drought-resistant and heat-tolerant crops, making them well suited to areas with low rainfall and high temperatures. Some common types of millet include bajra, ragi, foxtail millet and proso millet. They are a good source of carbohydrates, dietary fiber, vitamins and minerals. They are also gluten-free and can be used as a substitute for people with celiac disease or gluten intolerance. With 2023 being the year of the millet, let’s explore some innovative recipes using the grain.
Kale and Millet Soup by Head Chef Rollins, Smoke House Deli
material
30 ml extra virgin olive oil
2 garlic cloves chopped
1 onion finely chopped
15ml white wine optional
150 grams boiled millet
50 grams parboiled red rice
350 ml vegetable stock
50 grams black washed and grated
3 grams arrowroot powder
a few sprigs of basil, thyme and parsley
salt and pepper to taste
Way
Heat oil in a heavy bottom pan
Fry chopped onion and garlic, add millet and rice
Deglaze with white wine, then pour in stock
Take out the arrowroot in a bowl and make a slurry by adding a little stock to it and add it to the boiling soup.
Add fresh herbs, adjust seasoning and serve hot
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Bajre Ladoo Recipe by Chef Vikas Anand, Sous Chef, The Ashok Hotel
material
200 grams gram flour (coarse)
100 grams ragi flour
100 grams millet flour
350 grams desi ghee
300 gms boora
5 grams cardamom powder
10 gram track
10 grams cashews
Mix 100 grams millet
Way
Take an iron pan, put it on medium heat and add ghee till it melts.
Add gram flour and cook for 5 minutes, until you get a sandy texture, then add ragi flour and bajra flour and cook again for 15 minutes until it turns brown.
Now add boora and dry fruits and mix well.
Bring the mixture to a handling temperature and start making ladoo balls.
Serve the laddoos wrapped in multi millet grains.
ancient grain simile
material
30 ml coconut oil
5 grams mustard seeds
10 grams curry leaves
2 whole dry red kashmiri chillies
10 Madras shallots, peeled and chopped
1 ginger chopped
50 grams jowar
50gms Bajra
50 grams Nachni-Foxmillet
15 grams roasted cashews
10 grams soaked raisins
40 grams green peas
50 grams roasted, grated and grated coconut
150 ml coconut milk
salt and sugar to taste
Way
Soak millet in water overnight and boil till done
Heat oil in a pan, fry the chillies till it starts smoking, keep aside for garnishing.
Sautee the oil with mustard seeds and curry leaves, keep some curry leaves aside for garnish
Fry shallots and ginger in oil. Add boiled jowar, bajra and nachni, toss it quickly
Add grated coconut and some cashews and raisins. add water and boil
Pour in coconut milk and season with salt and sugar
Cover with a lid and cook on a slow medium flame till almost done
add green peas, cover and cook
Serve in a bowl, garnished with remaining grated coconut, fried chillies, roasted cashew nuts and curry leaves.
Nachini Lavash by Head Chef Rollins, Smoke House Deli
material
500 grams nachni flour
500 grams flour
20 grams salt
300g unsalted butter
400 g water
100 g flax seeds (up to the top)
Way
add all the dry ingredients to the dough
Knead on low to medium adding water as required for about 10 minutes
Put the dough in the fridge for about 10-15 minutes
Separate the dough and roll out to about 1.5 mm thickness. Place on baking tray.
sprinkle a thin layer of water and sprinkle flaxseed on top
Cut as per desired size and shape
Bake in preheated oven at 170°C for 25 minutes
Remove from oven, cool and enjoy with your favorite dips
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