Sis SUMMONED Ne may Department of Foods and Nutrition, College of Home Science Acharya N.G.Ranga Agricultural University Saifabad, hyderabad-500004INDEX Page no Details Dehuller 1 Table of equivalents 3 Recipes based on dehulled sorghum grain Rice a Chudwa 4 Punugulu 5 Dosa 5 Recipes based on dehulled sorghum semolina 6 Upma 6 Kichidi 7 Sanative 7 Biryani 8 Payasam 8 Recipes based on dehull Roti 9 Ambali/porridge 9 Misi roti 10 Noodles 10 Sweet thalikr 44. taddu 1 Boorelu 2 Muruku 2 Matri/pappu chekkalu 13 Namakpara 13 Pakodi 1 Sweet biscuits sd Salt biscuits 15 Fruit biscuits 15 Groundnut biscuits 16 Coconut biscuits 16 Masala biscuits yw Melting moments vy Sponge cake 18 Fruit cake 18 Muffins 19 Madeleine 19 Dehydrated products with sorghum Vediams. 20 Papads 20Preface Use of whole sorghum grain is limited to traditional preparations alone. Processing of whole sorghum by Fens increases the versatility of the grain in food use, both for domestic and industrial purpose. Sorghum dehulling will result in better market results and improve the economic and nutritional status of sorghum farmer. Dehulling of sorghum by hand pounding is very tedious and time - consuming. Hand p pounding is also inefficient because there will be considerable loss of grain and nutritional value. Dehulling is not uniform in panel peund ng and so fine quality flour cannot be obtained from hand pounded sorghum grain. Mechanical dehulling by using dehuller, is very convenient and quicker process. Use of dehuller improves the physical appearance and functional properties of the grain and makes it suitable for use in various products which are usually prepared with other finer grains/flours like refined flour, legume flour etc.DEHULLER Parts of a dehuller 1. Grinding stones 2.Feed hopper 3.Slide gate 4. Inspection door 5. Discharging door be Motor with starter SS) Blower 2 . Cleaning tray © . Handle for opening Hulling chamber Function Dehulling of millets and legumes in order to improve physical and functional properties of grains. ADVANTAGES © Reduces the drudgery of women and promotes consumption of sorghum and millets @ Easy to transport and install © Spare parts are easily available. © Easy to operate. @ Improves physical appearance and functional properties of the grain. © Reduction in the level of bran, broken and ant nutritional factors. © Can obtain fine quality flour and semolina from sorghum. @ Increases storage time. © Can be fabricated locally at low cost. © Can dehull up to 40-45kg per hour. © Possibility of a small scale enterprise.CARE AND MAINTENANCE OF DEHULLER » Do not allow stones, iron pieces along with hulled grain into the grinding chamber. > Do not open the grinding chamber when the machine is in running. ® Do not hull the grain if the quantity is less than 5kg per batch,. » Do not open the discharge door at middle of the batch processing for sample test. Only take the samples from inspection door. > Once feed and air valve controls are sweet, should not be disturbed frequently. ® Do not run the machine in reverse direction. If done so, grinding stones may get loosened. > Grease the two side ball bearings weekly once through grease nipples. > Before starting the machine, check the belt t3ension, grinding stores and all bolts and nuts daily. ® Clean the machine everyday for longer life. > Keep the motor away from grain, bran and husk. SELECTION OF GRAIN FOR DEHULLING There is an association between physical characteristics of sorghum and efficiency of dehulling. Hard grain types have less breakage and more grain yield than soft grain. Dehulling is not suitable for sorghum varieties with soft endosperm. Grain should be bold and of uniform size. Recovery rate / yield depend on shape, uniformity of size, moisture content and thickness of seed coat of the grain. The dehulled grain/grain products can be used in preparation of the recipes included in this booklet.TABLE OF EQUIVALENTS Volumetric mesurements 1 cup 12cup 1/4cup Itablespoon (th 1 teaspoon (ts 1/2 teaspoon 1/4teaspoon 1/8teaspoon Ipint 1 inch 34 inch ‘¥ inch Ya inch 50 ml 25ml somi Sml Smi 2mi am! smi CUPS Length Measurements Abbreviations - teaspoon - tablespoon -Cup, -pint -ounces -pound Kg MI 2.5 cm 2.0 cm 1.0 cm cm -Gram -kilogram = milli litre -Litre -minuteRecipes Based on Dehulled Sorghum grain RICE Ingredients hulled sorghum grain 50g. Water - 2 4/2cups Salt e to taste Method: bring water to boil. Add grain and allow to cook add salt when half done . and cook till soft. CHUDWA Ingredients Dehulled sorghum grain - 1009 Salt, chilli powder, sugar - to taste oil - for frying Curry leaves - few Bengal gram dhal - 15g Groundnuts - 20g (Method: ‘Soak dehulled sorghum grain overnight. Drain and spread on a clean muslin cloth for an hour. Heat oil in a vessel, put the moist sorghum in a collander ind dip into the heated oil for puffing. Remove and drain on paper. Fry curry lense, Bengal gram dhal and groundnuts in oil, add salt and mix with puffed orghum.PUNUGULU Ingredients Dehulled sorghum grain -250g Green chillies z 6 Salt - to taste Bengal gram dhal - 1tsp Onions = 2 Coriander leaves - 1/2bunch Curry leaves - few oil - to fry jethod: oak dehulled sorghum grains for 6 hours. Grind to a paste and ferment ernight. Soak bengal gram dhal and grind to a coarse paste. Add chopped nions, green chillies, coriander leaves, coriander leaves, curry leaves, salt nd dal paste to the fermented batter and mix well. Deep fry small uantities of the batter in oil. DOSA Ingredients Dehulled sorghum grain 150g Black gram dhal 50g Salt To taste oil To fry Method: Soak dehulled sorghum grain and black gram for 6 hours. Grind into a smooth paste, Allow to ferment overnight at room temperature, Mix salt and water to bring to pouring consistency. Spread about a laddle of batter on a hot iron pan using a round laddle. Put @ teaspoon of oil around and cook till both sides become light golden in color. 5RECEIPES Ingredients Dehulled sorghum semolin Black gram dhal Salt Water Method: Soak black gram dhal for 4 semolina. Add salt and ais Make into slightly thin bat UPMA Ingredients Dehulled sorghum semolina 100g (conics Black gram dhal % tsp Curry leaves Mustard Ve tsp Salt Onion 1 Water Ginger small piece Method: IDLI 100g 50g To taste To mix - 5 hours. Grind smoothly. Mix wit and prepare idlis. BASED ON DEHULLED SORGHUM SEMOLINA th dehulled to ferment overnight at room temperature. 4 Few To taste 4 cups Cook dehulled sorghum semolina in water and keep aside, chop onions, ginger and green chillies, a bring to boil. Add salt and form fire. id heat oil and fry seasonings. Ad cooked sorghum semolina. Mix well water and and removeKICHIDI Ingredients Dehulled sorghum semolina 100g Green gram dhal 50g Pepper % tsp Onion Small oil 1 tsp Salt To taste Water wl Method: Cook dehulled sorghum semolina and green gram dhal in sufficient water and keep aside. Heat oil and fry chopped onions and pepper. Add salt and cooked mixture and mix well. Remove from fire and season with coriander leaves. SANGATI Ingredients Dehulled sorghum semolina 250 9 Dehulled sorghum flour 100g Salt To taste Water 2i Method: Bring water to boil. Add semolina and cook till half done. Add salt and flour and cook till it becomes thick.BIRYANI Ingredients Dehulled sorghum semolina 2509 Coriander leaves 2bunches Potatoes 4 Pudina isprig Onions 2 Green chillies 6 Fresh peas sog Carrots 4 Method: Cut carrots, onions, potatoes and chillies, heat oil and fry garam masala, onions, green chillies and ginger garlic paste. Add shelled peas and vegetable pieces and fry for some time. Add sufficient water and boil. Add dehulled sorghum semolina and cook on slow flame till done. Sprinkle chopped coriander leaves and pudina. Add salt and limejuice and mix well. PAYASAM Ingredients Dehulled sorghum semolina 150g Green gram dhal 50g Grated jaggery/sugar 150g Ghee/dalda 3tbsp Milk wil Water REQUIRED QUANTITY Method Roast dehulled sorghum semolina lightly with ghee. Cook green gram till soft. Add roasted semolina and cook with required quantity of water. Add jaggery/sugar and milk and allow to cook for some time. Note: fried cashew nuts and raisins can be added if desiredRecipes based on dehulled sorghum flour ROTI ingredients ehulled sorghum flour 1009 alt To taste ater (warm) To mix |ETHOD: ix flour and salt. add water to form firm dough. Shape into equal sized alls, flatten each balls into thin circle using hands on a stone by dusting ith flour .bake on a shallow pan applying water on the upper side. umover and cook the other side. Note: mix dough for roti just before rolling dd groundnut flour and chilli powder to the above ingredients and bake otis applying little oil to make tasty masala rotis AMBALI/ PORRIDGE. ingredients Dehulled sorghum flour 259 Water 3cups Salt To taste’ jethod: ix flour with 1/2cup Water without any lumps. Boil the remaining Water nd Add flour mixture and salt . cook till done, serve after cooling. }OtE! to make sweet porridge, add sugar instead of salt and serve long with milk.MISI ROTI Ingredients Dehulled sorghumFlour 100g Green chillies 2 roundnuts 20a oil 15g Bengal gram flour 259 Water To mix Onion 1 Salt 1/2tsp oast groundnuts and make into powder. Chop onions and green chillies inely. Combine Bengal gram flour. Groundnut powder, salt and sorghum jour and mix into firm dough with warm water. Take equal amount of dough and flatten with hands to make a circle. Bake on shallow pan applying water on the upper side. Turnover and cook on the other side. Apply little ghee before serving. OE: Finely chopped spinach can be added to make the product ore tasty and nutritious. NOODLES Ingredients Dehulled sorghum flour 200g Coriander leaves % bunch rated coconut (fresh) 25g Lemon juice itsp rated carrot 3small Water To mix Salt To taste Pepper powder a pinch ethod: Add enough water to sorghum flour and make soft and non-sticky dough. Steam it for 10-12 minutes. Fill a muruku mould with dough and press on to a plate. Garnish with grated carrot, coconut and chopped coriander leaves. Sprinkle salt, pepper and lime juice.SWEET THALIKA Ingredients Dehulled sorghum flour 200g Powdered jaggery/sugar 2006 Fat 100g Cardamom if: milk y2. wheat four 50g Method: Make soft dough with sorghum and wheat flour using hot water and steam for 10minutes. Make jaggery syrup of thick consistency and keep aside. Boil milk. Press the dough through muruku mould to form thalikas into boiling milk. Allow thalikas to cook in milk and when cooked remove from fire. Add jaggery syrup, powdered cardamom and mix gently. Cool and serve. Note: fried cashew nuts and raisins can also be added LADDU Ingredients Dehulled sorghum flour 200g Powdered jaggery/sugar 150g Fat 100g Cardamom tsp Method: Roast sorghum flour till it gives good aroma. Add fat and fry for some time. Spread in a plate to allow to cool. Add powdered sugar /jaggery. Mix well and make into round balls. Note: roasted gingelly seeds /melon seeds can be added if desired. llfat and remove. BOORELU Ingredients hulled sorghum flour 200g iggery 2009 Coconut (fresh) itbsp, Cardamom Ge Fat For frying Method: Grate coconut. Make jaggery syrup of 1/3 consistency add sieved sorghum flour, cardamom powder , grated coconut and make into a stiff dough make into small balls and flatten them on a leaf. Deep fry in hot MURUKU Ingredients hulled sorghum flour 250g Green gram dhal 50g Sesame seeds 2 tbsp Chilli powder % tsp Salt To taste Oil For deep frying Method: Roast green gram and make into flour and mix with sorghum flour. Add salt, chilli powder, sesame seeds and 2 tablespoons heated oil or fat. Rub well and make inte a stiff dough with little hot water. Continue to mix adding cold water to form pliable dough. Heat oil; press the dough through muruku mould into heated oil .fry murukus to a golden brown color. Remove and drain on paper. Note: mix small quantities of dough at a time.Method: puffed Bengal gram dhal into powder, powder and make into a stiff dough u: cold water to form pliable dough. Kee chopped coriander , curry leaves and amount of roasted Bengal gram dhal a form a round thin matri/chekkalu. Fry Remove and drain on paper. NAMAK' Ingredients Dehulled sorghum flour 250g ‘Cumin seeds % tsp Salt To tast: ‘oil For de ater As req § Method : dd salt and cumin seeds to flour and nto thin circle and cut into equal size ry in hot oil and drain on paper. legume flour .heat fat and mix with th MATRI/PAPPU CHEKKALU Ingredients Dehulled sorghum flour 200g Chilli powder To taste Blake gram dhal 20g Oil For frying Puffed Bengal gram dhal 20g Water To mix bees gram dhal 40g at 4tbsp Salt To taste Roast black gram dhal and green gram dhal and grind into fine flour. Grind combine dehulled sorghum flour with 1@ flours and rub well. Add salt, chilli ing hot water. Continue to mix adding the dough aside for half an hour. mix inger paste if desired . Take small d press each dough ball with hand to in heated oil till golden brown in color. PARA 8 P frying ired make a stiff dough with water. roll squares or rectangles with knife.PAKODI Ingredients Dehulled sorghum flour 100g Salt To taste Palak 2 Cur leaves 5 Onions 2 oy oil Fort Green chillies 5 He Method: Chop palak, onions and green c hillies. Sieve flour and add salt, curry leaves, # chopped palak, onion, chillies and one tablespoon of hot oil. Mix well. Mix with water to form a thick batter, heat oil and fry spoonfils of batter till brown and crisp. Note: coriander and ginger paste can also be added. Similar procedure can be followed to make onion pakodi. SWEET BISCUITS Ingredients Dehulled sorghum flour 250g Chick pea flour 50g Sugar powder 150g Dada 1509 Baking powder tsp Ammonia Few drops Method: Roast chick pea flour lightly. Sieve sorghum flour, chick pea flour and baking powder twice cream fat and sugar till light and fluffy. Dissolve ammonia in little water and add to creamed mixture. Add sieved flour to the creamed mixture, mix lightly to make biscuit dough. Roll out to 1/8" thickness. Cut with biscuit cutter, Place biscuits in greased tray and bake at 350f for 15-20 minutes.SALT BISCUITS Ingredients Dehulled sorghum flour 208g Egg Sugar (powdered) 50g Baking powder tsp Refined wheat flour 52g Fat 00g Ammonia 4g Salt 5g Water ‘sm Method: Make a solution of salt, ammonia and baking powder in 25ml of water. Cream fat and sugar together till light and fluffy .foOld in the sieved flour lightly into a creamed mixture. Add the previously prepared solution to make a dough .roll out inte 1/8" thickness and cut with a biscut cutter. Place biscuits in greased tray. Apply egg on top, prick the biscuit and bake at 350f for 15-20 minutes. Note: use mik in place of egg to brush on top of the biscuits. FRUIT BISCUITS Ingredients. Dehulled sorghum flour 200g Cashew nuts 30g Fat 100g Tutty fruity 50g Sugar (powdered) 100g Baking powder 1/8 tsp Egg 1(optional) Method: Sieve flour with baking powder. add chopped fruit to it . cream sugar and fat together till light and fluffy. Fold the flour into the creamed mixture lightly. ‘Add egg to make a dough consistency. Roll on lightly dusted board. Cut and place biscuits on a greased tray one to two inches apart .bake for 20 minutes at 350f, Note: Milk can be added in place of egg to make the doughGROUND BISCUITS Ingredients Dehulled sorghum flour 250g Fat 1509 } Sugar (powdered) 1s0g i, ) Ground nuts 100g Baking powder tsp Essence Few drops Method: Roast ground nuts, remove the skin and pound coarsely. Sieve flour with baking powder. Add crushed ground nuts. Cream sugar and fat together till light and fluffy. Fold in the flour lightly and make biscuit dough. Roll into uniform thickness. Cut with a biscuit cutter. Place on a greased tray and bake at 250f for 15-20 minutes. COCONUT BISCUITS Ingredients Behulled sorghum flour 160g a Fat 80g 4 Sugar (powdered) 1209 a Egg h Essence Few drops L Refined wheat flour 40g tn Baking powder 1/2 tsp t it Dessicated coconut 50g , Method: H Sieve flour with baking powder. Add half of the dessicated coconut to the flour. Cream sugar and fat together till light and fluffy. Beat egg and add to the creamed mixture. Fold the flour into the creamed mixture lightly. Roll on lightly dusted board. Spread rest of the dessicated coconut on the top. Cut and place on agreased tray, Bake at 350F for 15-25minutes, i 16MASALA BISCUITS MASALA BISCUITS Ingredie Ingredient: Method: Roast jéera and pound coarsely! Chop green chillies and curry leaves finely, Add this masala to sieved flour. Make a solution of salt, ammonia and baking powder in 25ml water. Cream fat and sugar together till light and fluffy. Fold in the flour lightly into the creamed mixture. Add the previously prepared solution and make soft dough. Roll out into 1/8 “thickness and cut with a biscuit cutter, Place biscuits on a greased tray. Apply egg on top. Prick the biscuits and bake at 350f for 15-20minutes. MELTING MOMENTS Ingredients Dehulled sorghum flour 150g Fat 115g Sugar (powdered) 85g Baking powder “ tsp Vanilla Few drops Fog ee Toasted com flakes 559 Method: Cream fat and sugar till light and fluffy. Add beaten egg and vanilla essence. Beat lightly. Work in flour and mix to a smooth dough. Wet hands and divide the dough into small portions. Roll each ball in crushed corn flakes and put on a greased and floured baking tray one to two inches apart. Bake in a moderate oven at 250f for 15-20 minutes. 17SPONGE CAKE Ingredients hulled sorghum flour 115g Fat 80g Sugar (powdered) 115g aking powder % tsp anilla Few drops gg 2 ethod: Sieve flour and baking powder together. Cream butter and sugar till light and aa Beat eggs and essence and add to the creamed mixture gradually ixing after each addition. Fold in the sieved flour very lightly with a rubber coop. Make up to dropping consistency with milk or water, Put into prepared tin and bake at 350f for 25 minutes till golden brown. FRUIT CAKE Ingredients hulled sorghum flour Fat ugar (powdered) baking powder Ego aramel herries Candied peel ilk zat ultanas Cashew nuts Method: minutes to one hour. 130g 85g 85g % tsp ixed spices (cinnamon, cloves and cardamom powder) ¥% tsp 2 309 309 30g (optional) 30m! A pinch 309 459 Chop cashew nuts and candied peel. Cut cherries. Sieve flour with baking owder and spices twice. Cream butter and sugar till light and fluffy. Beat eggs and to the creamed mixture gradually. Add chopped fruit into the flour nd fold into the creamed mixture very lightly. Mix caramel or milk to make ie batter consistency, Put into a prepared tin and bake at 325f for 45Method: Cream fat and sugar till light and fluffy. Beat eggs and add vanilla to it. Mix this into creamed mixture gradually. Sieve flour with the baking powder. Mix chopped sultanas to the flour. Fold the sieved flour in the creamed mixture. Make drop batter consistency. Put in greased muffin moulds and bake at 375f for 15-20minutes. Method: Sieve flour and baking powder together. Cream fat and sugar till light and fluffy. Beat eggs and add gradually to the creamed mixture beating all the time. Fold the sieved flour lightly. Grease Madeleines mould and fill 34 with the mixture. Bake in a hot oven for 20 minutes. Trim off top so that the cakes stand firm upside down and are of even height. Cool and brush the top and sideg with melted jam. Roll in dessicated coconut. Place half a cherry and little jam on top. Decorate with icing.DEHYDRATED PRODUCTS WITH SORGHUM VADIAMS ngredients hulled sorghum flour 500g hilli powder 4tsp ‘umin seeds 20g alt To taste fater 21/2 1 Method: Bring water to boiling stage. Add flour, salt, chilli powder, cumin seeds and cook till pouring consistency. Place small quantities of the batter on a plastic sheet. Dry them well in the sun. Remove from plastic sheet and store in tins. Deep fry in oil when required. PAPADS ngredients ehulled sorghum flour 250g hilli powder 7.59 umin seeds 5g alt 12.5g emon juice itsp ater wi ethod: ring water to boil. Mix all the ingredients and add to the boiling water and cook for 10-15 minutes. Allow to cool and knead well. Make into balls of equal size. ll each ball into a thin circle and sundry. Store in polythene bags. The papads an be deep fried as and when required. 20Diet Counseling Center Department of Food and) Nutrition, College of Home Science Acharya N.G.Ranga Agricultural University Saifabad, Hyderabac-500004