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MILLET COOKING  TIPS

1. How much cooked millet does 1 cup millet yield?

1 cup dry, raw millet yields approx. about 3 cups of cooked millet.

2.How to make rawa (sooji) out of millets?

For making sooji, first wash the millet well and soak for 3-4 hours. Drain. Dry it on a cotton
cloth for 3-4 hours out in the sun. Using a mixie/chakki grind to a coarse sooji and sieved to
separate soojai from fine flour. flour can be used to prepare rotis ,laddus setc. sooji can be
used to make upma,idli,khichdi etc.. 

3.Can we sprout the millet at home?

jowar,pearl millet (bajra),ragi can be sprouted. soak the millet for 12 hours and drain. then
tied in a wet muslin cloth for 24 hours , then millets will sprout. then you can use them for
salads or sun dry them and make malt or flour. foxtail millet ,kodo millet,little
millet,barnyard millet,brown top millet, proso millet will not sprout because we get them
in de-husked form in the market.

4.How to pop the millet at home?

Jowar,pearl millet (bajra),ragi can be popped at home  . wash the millet quickly and drain
the water completely ,air dry them on a cloth for 30 mins to 40 mins until they dry
completely.

take thick wide bottom pot like 4-5 capacity liters cooker and add some  millet
(jowar/bajra/ragi) and spread them across to a thin layer.dont crowded them.there must
be enough space for them to pop well.cover with a loose fitting lid leaving a small vent
allowing the steam to escape.

put one the flame to medium high.do regulate the flame as needed.with in 3-4 mins they
will begin to pop. don't do them on a very high or very low flame. 

Once they stop popping transfer these pops to a wide plate and allow them to cool
completely.continue this process to make another batch and use them to prepare some
snacks like jowar chat,laddu etc.,.

Note: 

foxtail millet ,kodo millet,little millet,barnyard millet,brown top millet, proso millet will
not pop because we get them in de-husked form in the market.

5.Should the millets be cooked with the same water that they were soaked in
or should we throw away that water and cook them with fresh water?

  We usually get our millets from stores so they might have some impurities.
First soak the millets in water for about 30 mins and you will see a whitish
foamy layer on the surface of the water. Throw away the water and rinse
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the millets a couple of times. Now that you have your clean millets, add the
correct amount that is specific to each kind of millets (types of millet to
water ratio is specified below under tips). Soak the millets in the correct
measure of water for about 3-6 hours and cook them with the same water. 
 For instance when you cooking Khichdi or Upma, first you are supposed to
boil the water. So after soaking the millets for 3-6 hours, you can separate
the water. And the spices you would you for upma/khichidi and add that
water and bring it to boil. And then add in the millets while the water is
boiling. 
 If you just cooking millet rice, soak the cleaned millets in water for 3-6 hours
and cook them with the same water that they are soaked in. 

6.How to cook millets? 

millets can be cooked to make staple food or snacks among others. Millets can replace rice
and wheat in any recipe. Most of the millets like foxtail millet,barnyard millet,little millet,
kodo  millet, brown top millet can be cooked like we cook rice and wheat and eaten with
lentils, chutneys and vegetables.
a)WATER MEASUREMENT TO COOK MILLETS
 
 All millets should be soaked for 4 to 6 hours before cooking. Not only millets,
even pulses that we use normally, toor Dal, Moong Dal, channa dal etc. should
be soaked before cooking. Soaking helps to improve digestion and enhances
their nutritional value.   
 To get  fluffy, whole-grain consistency for making fried rice,lemon rice and
pudhina rice, millets should be soaked for 4 hours, mixed with a spoonful of oil
and steam cooked (double boiling) for 15 to 20 minutes.  

steam cooking (double boiling )  : 

Take any millet flour of your choice and add enough water and soak for 4 to 6 hours.  Add
a tsp of oil and cover it with a lid.  Take a bigger vessel and add water to 1/4th of its
capacity.  Now place the first vessel into this bigger vessel.  Now cover the bigger vessel
also. Now place this on the stove for 15 to 20 minutes.  Take the vessel from the stove and
leave it aside for 10 minutes.   The well cooked millet rice is ready to serve. 
The list below gives you the quantity of water each millet needs to boil :  (approx)
1 cup Barnyard Millet Rice = 2 cups of water
1 cup Little Millet Rice = 2 cups of water
1 cup FoxTail Millet Rice = 2.2 cups of water
1 cup Kodo Millet Rice = 2.5 cups of water
1 cup Brown top Millet Rice = 3- 3.2 cups of water
For Jowar,Ragi,bajra the outer layer is hard,so you need to stone grind like Rava and use
them.
1 cup of Jowar/ bajra Ragi rava =3 cup water.

 Normally one can  cook millets in the above procedure but one  need not  add oil to
have with  dal and liquid type  curries

 To make millet porridge, kichidi, kheer etc., we need 3 to 4 cups of water for
one cup of millet. 
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    While cooking millet we can add little cumin /ajwain/mint for better digestion.

b)Millet roti preparations tips

 To make rotis with millet flour you can follow the procedure of makki roti.

or

 Take equal quantities of water to flour. 

 Boil the water first till it reaches the boiling point and add the salt as required
and add the flour to it to mix well and cover the lid and turn off the stove and
keep it for 15 – 20 mins.
  Remove the plate and knead it to roti dough consistency. 
 Divide the dough into balls and press them as rotis and fry them on a pan and
serve with dal or sabji.
or
 In a 2 Ltr Pressure Cooker add water, salt and oil.
 Close and cook for a whistle . Switch off.
 Carefully release the pressure and open the lid.
 Add flour and mix thoroughly. Make sure there is no dry flour left.
 Keep it closed with weight on for 15 minutes.
 Open and knead briefly. Divide the dough in 6 equal parts.
 Roll them into rotis by dusting with dry flour.
 Cook on a pan on both sides. It fluffs up automatically like phulka.

 You can add any chopped greens (drumstick leaves /methi / amaranth etc)
while kneading.
 You can add any grated vegetables like  carrot, beetroot, bottle gourd etc. but
squeeze water before adding  them to flour.  We can use this squeezed water 
for preparing the dough for roti.

c)To prepare samosa/karanji

 Take equal quantities of water and flour.  Boil the water  till it reaches the
boiling point and add the salt   as required , isabgol powder and stir
continuously till it reaches a little thick consistency. Then add the flour to it
and cover the lid and turn off the stove and keep it for 10 – 15 mins. Remove
the plate and knead it  into a dough to roti dough consistency. and divide it
into balls and press them as pooris and fold it into samosa shape and fill with
stuff and close them and fry them and serve.

7. How to ‘Ganji’(Rice Porridge) with millets?

 one method You can see in  Browntop Millet ‘Ganji’ recipe. 
 I can also give you another method of making Porridge with millets.
First soak the cleaned millets in water for 3-6 hours. With 1 cup of
millets, add 3-4 cups of water. Cook it  and leave it out overnight. In the
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morning, add salt to taste. This can be eaten with pickle. You can also
add churned buttermilk to this which will make it flavorful and is also
very healthy. This is a good source for probiotics which is very good for
our body. 

8.Is it safe to give millets to infants?

babies aged 7 months  and above can be given millets in porridge form.sprouted
ragi,bajra,jowar can be dried and powdered and made into malt for little children,popped
bajra,jowar can be powdered along with green gram to make porridge and served with 
boiled and mashed vegetables like carrot ,beetroot and green leafy vegetables for
children.this is very good growth among children. Since time immemorial ,African children
have been fed on millets. 

9. Do children relish millets?

frankies,parathas, biscuits,cakes and other snacks like patties,cutlets made out of millets
can be given to children to make them like these power packed grains. they should be
weaned away from fast food prepared from maida to safeguard them from diseases like
obesity,fatigue,constipation etc., 

 
MEASUREMENT CONVERSION FOR RECIPES.
 
1 cup =240 grams
½ cup = 120 grams
¼ cup = 60 grams
table spoon : tbsp       teaspoon : tsp
1 tablespoon  ( tbsp) = 12 grams
1 teaspoon (tsp)– 8 grams
 
 
RECIPES:
 
Kodo Millet 

1. KODO MILLET PEPPER RICE

makes- 2- 3 servings 
INGREDIENTS
Kodo millet - 1 cup
Black pepper - 2 tbsp
Curry leaves- 1/2 cup

garlic - 3-4 pods

Rock salt - to taste

Sesame oil/ghee - 2 tbsp

For tempering/ seasoning

cumin seeds 1 tbsp

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chana dal- 1 tbsp

urad dal. 1 tsp
Asafetida - 2 pinches

METHOD

 Soak kodo Millet Rice for 4 hours and cook the kodo Millet Rice and spread it on a
plate and cool it. (The method of cooking millets perfectly without them being
sticky can be seen under the ‘Millet cooking  tip’) 
 Dry roast black pepper, curry leaves and grind it to powder.
 Take  a pan, heat oil and  add crushed garlic, for tempering add cumin seeds, chana
dal,urad dal, asafoetida.
 Add the cooked kodo millet, and add  Black pepper and curry leaf powder , rock
salt  to the rice.
 Tasty kado millet pepper rice is ready to eat.

VARIATION

 You can make this pepper rice with all millets

 Garlic  is optional.you can add chopped ginger.
 If you want  you can add sesame seeds along with Black pepper and roast them and
make powder.
 This is good  for controlling anemia and  bad cholesterol.

2. KODO MILLET -MOONG DAL DRUMSTICK LEAVES KHICHDI

makes- 2-3 servings 

INGREDIENTS

Kodo millet   -1 cup

Moong dal - 1/4 cup

Drumstick leaves - 1 cup

Cumin   - 1.5 tbsp

Black pepper powder - 1/2 tbsp

Grated ginger - 1/2 tbsp

Fenugreek seeds - 1/4 tbsp

Turmeric - 1/4l tbsp

Lemon juice - 1 tbsp

slit green chili-1

Coriander leaves - fistful

Curry leaves - 1 spring

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Rock salt - to taste

Ghee/oil - 2 tbsp

METHOD

 Wash Kado millet and Moong dal and soak them for 4 hours separately.
 Wash  the drumstick leaves 
 Take a bowl, add water  which is 3 times to millet and moong dal.  Boil it until it
reaches a boiling point. Then  add  moong dal and turmeric  and let it cook for
60%. Then  add kodo millet  and  cook for 80% .  Then add drumstick leaves and 
cook it completely.
 Take a pan, add ghee, cumin, fenugreek seeds.  Saute it.  Add slit green chili,curry
leaves, grated ginger.  Once tempering is done add it to kodo millet moong dal
mixture.  Then add salt and black pepper powder.
 Add Lemon Juice and garnish with coriander leaves before serving.
 Tasty Kado millet moong dal drumstick leaves kichidi is  ready to eat.

VARIATION

 You can make this tasty khichdi with other varieties of millets.
 You can add garlic, chopped onion while tempering for khichdi.  It is optional.
 While cooking millet and moong dal you can add Mint to  give a  nice aroma and
taste. This  helps in good digestion.
 You can add Bayleaf, cinnamon sticks , cloves while tempering.  It is optional
 It is a good nutritious food for pregnant and nursing mothers.
 The leafy vegetables and vegetables of your choice can be added. 

3.KADO MILLET  VEGETABLE  SOUP

makes - 3-4 servings  

INGREDIENTS

kodo millet  millet - 1/4 th cup

Carrots+beans+green peas & cabbage - 1 cup (except green peas all other vegetables are
cut into small pieces)

Mint - a handful

Coriander - a handful

Lemon juice - 2 sps

Pepper powder - 2 sps

Cumin seeds - 2 sps

Grated jaggery - 2 sps

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Chopped garlic - 2 sps

Salt - to taste

Butter/ghee/oil - 2 tbsp

Method :

 Soak kodo millet for 4 hrs

 Take 10-12 cups of water in a vessel and boil. Add kodo millet and when it is cooked
up to 60% add vegetables  and boil it for 10- 12  mins.
 Heat ghee in a pan and add cumin, grated garlic and saute it for 2-3 minutes add
this to the boiling soup. Now add pepper powder and jaggery and switch off the
stove. Add lemon juice, mint  and chopped coriander just before serving. Now the
tasty soup is ready.

Variations;

 This can be done with all types of millets.

  You can add any vegetables.

 4. KODO MILLET RIBBON PAKODA 

makes- 3-4 servings 

INGREDIENTS

Kado millet flour - 1 cup

 chana flour or besan -1/2 cup

Roasted split gram powder (putna powder) -3 tbsp

Sesame seeds - 2 tbsp

Chilli Powder - 1.5 tbsp (adjust as per your taste)

Salt -to taste

Asafoetida -2 pinch

Oil -to fry.

METHOD

 Take a wide bowl.  Mix kado millet flour, basin , roasted split gram powder, sesame
seeds, red chilli powder, asafoetida and 2 tbsp hot oil, salt. 
  Mix with water to make thick consistency like a  roti dough. 
 Take this dough in a chakli maker with a ribbon plate and tighten the lid .
  Heat the oil and directly press the ribbon pakoda into hot oil and fry till they turn
golden brown and crispy from both sides. 
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VARIATION

 You can make this pakoda with other variety of millets

 adjust the chili powder as per your requirement. 
 You can add a handful of spinach blended into a smooth paste to the above dough. 
It is very tasty and healthy. ( while mixing this paste ensure the water quantity
to make roti consistency)

NOTE

Once the oil is hot enough to fry, keep the heat on medium and fry the ribbon
pakoda. This prevents darkening of the ribbon pakoda  and gets cooked well from
inside.

5. KODO MILLET - BIRYANI

makes : 4 servings 

Ingredients

Kodo millet -2 cups

Chopped onions- 1/4th cup

Green chillies split vertically – 6

Chopped and cooked vegetables – 1 cup ( carrot, peas, beans and potato or choice of
vegetables )

Ginger garlic paste – 2 tsp

Coriander powder – 2 tsp

Oil –3-4 tbsp

Lemon juice – 2 tbs

Mint  - 1 bunch

Ghee - 2 tbsp

Rock Salt – to taste

Sour Curd -3 tbsp

Spices for biryani

Bay leaves – 2

 Cinnamon – 1 stick

Cloves – 4
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 Cardamoms – 2

Black Cardamom – 1

Pepper – 1 tsp

Fennel seeds  ½  tsp

Mace -1

Nut mug powder –  pinch

Method

 Soak kodo millet for 3 hours

 Place a thick bottomed vessel on the stove and heat  oil.  Now add biriyani spices
one after the other and fry them for 2 minutes. Now add onions and chillies and fry
them  golden brown.
 Then add ginger garlic paste and mint. Once they are done add cooked vegetables,
curd, coriander powder, rock salt and cook  for  5- 6 minutes.
 Now add 4 - 4.25 cups of water. Once the water boils add soaked kodo millets
and leave it on slow fire till it gets cooked. (you can cook it till 80 percent and
wrap  the lid with wheat  flour after that put this vessel  over another  small 
vessel  which contains ¼ hot water and put this over stove for 10 minutes )
 Add nutmeg powder ,ghee and lemon juice before removing the vessel from
fire.
variations: 
 foxtail millet,barnyard millet,little millet ,browntop millet can be used instead of
kodo millet. (water proportion (approx): foxtail millet- 1:2.2, barnyard millet- 1:2,
little millet- 1:2,browntop millet- 1:3 )

6. KODO MILLET LEMON RICE

makes - 2-3 servings 

INGREDIENTS 

Kodo Millet – 1 cup

Lemon juice- 2 tsp or  as required.
Salt- to taste
Green chillies (slit them vertically) – 2
cashew - 4 (optional)
groundnut-  a fistful (optional)

fo seasoning 
Mustard seeds- 1 tsp
Turmeric- ½ tsp
Oil – 4 tbsp
chana dal- 2 tbsp
Split urad dal- 1 tsp
Red chillies- 1
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curry leaves- 12 to 15
grated ginger- ½ tbsp
Asafoetida- 2 pinches

METHOD:

 Soak kodo Millet Rice for 3 hours and cook the kodo Millet Rice and spread it on a
plate and cool it. (The method of cooking millets perfectly without them being
sticky can be seen under the ‘Millet cooking  tip’) 
 Dry Roast  peanuts till crunchy and then keep them aside.
 In the oil, fry cashews till golden and keep them aside.
 in samse oil add the mustard seeds and let them crackle. Once the mustard seeds
begin to crackle add the urad dal and chana dal one after the  other.  Sauté till the
dals turn golden . (fry everything on a low flame,  so that the spices don’t burn).
 Then add green chillies, red chillies, ginger, curry leaves. Sauté for a few seconds
and switch off the flame and add the asafoetida and turmeric powder.  Mix well.
 Pour this tempering mixture on the cooked millet .  Add the fried peanuts, cashews,
lemon juice and salt.  Mix   well.
 Keep it covered for the flavours to blend in for 4 to 5 minutes.

Variations;

This can be done with all types of millets.

7. KODO MILLET HALWA 

Makes: 4-5 servings

INGREDIENTS 

kodo Millet flour – 1  cup

Ghee -1 /2  to  3/4 cup
jaggery -1.2 cup
Water 2 cups

METHOD:
 Heat the ghee in a heavy bottomed kadai. Add millet flour to the hot ghee and
start to roast.  Stir continuously till its color changes and till get the roasted aroma

 In another bowl take 2 cups of water and add  jaggery .  Keep it on a medium flame
and let it  boil.  Boil till the flour gives  good fragrance and  begins to release ghee.

 Keep on stirring the jaggery syrup till you see the bubbles on the top. Immediately
add it to the above roasted flour

 Be careful as this mixture has the tendency to splutter.

 Continue  to stir forcibly so that  lumps are not formed.

 When the mixture is semi thick, switch off the fire.

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 Enjoy the delicious halwa.

VARIATIONS: 

This can be done with all types of millets.

8 .KODO MILLET MOONG DAL PAKORI

Makes :30 vadas

INGREDIENTS 

Kodo millet – 150 gms

Green gram – 200 gms

Chopped onions – ½ cup

Chopped green chillies – 2 tbsp

Curry leaves – a few

Cumin seeds – 1 tbsp

Grated ginger – ½  tsp

Coriander seeds – 2 tbsp

Salt – to taste 

Asafoetida- 2 pinches

Oil for frying

METHOD

 Soak kodo millet, coriander seeds and green gram for 3 to 4hours.
 Grind them together into a hard and coarse paste. 
 Add chopped onion, grated ginger, chilies, cumin seeds, curry leaves,Asafoetida
and salt and fry them in oil in a pan.
 They can be served as evening snacks. 

VARIATIONS:

 Instead of green gram  one can use Bengal gram .

 One can add any chopped green leafy vegetables to the ground paste. A pinch of
Asafetida also can be added.
 All millets can be used to make these pakori

9.KODO MILLET DILL ROTI

makes : 10 -12 Rotis 
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INGREDIENTS 
 

 2 Cups Kodo millet Flour

 2 Cups Water*
 1 Tbsp Oil
 3/4 Tsp Salt

SPICES
 1.5 Cups Finely Chopped Dill Leaves
 1 Tbsp Roasted White Sesame Seeds
 5  Finely Chopped Green Chillies

METHOD:

 In a small Pressure Cooker add water, salt and oil.

 Close and cook for a whistle . Switch off.
 Carefully release the pressure and open the lid.
 Add Kodo millet flour and mix thoroughly. Make sure there is no dry flour left.
 Keep it closed with weight on for 15 minutes.
 Add all spices mentioned above to the dough and knead thoroughly.  If it is
very hard, mix in a few tbsp of water and make it soft.
 Divide into medium lemon size balls.
 Using a greased banana leaf/parchment paper, pat the balls into 1/2'' thick
disc. Make a few holes with the index finger.
 Transfer it to the preheated tawa and cook both sides with oil. Pour a few
drops of oil in the holes so that the roti turns crisp.
 Serve hot with any chutney/raita

VARIATIONS 

 all millet flours can be used for this recipe.

 
FOXTAIL MILLET
1.FOXTAIL MILLET PUMPKIN PATTIES.

Makes : 6-9 patties 

INGREDIENTS

Grated Yellow Pumpkin - 1 cup

foxtail millet flour - ½ cup

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chopped fresh coriander- 3 tbsp

pepper powder- 1 tsp

salt- to taste

oil - to fry

METHOD:

 Add salt to the grated pumpkin and keep aside for 10 minutes.
 Add foxtail millet flour,chopped coriander , pepper powder and mix well. It
may look a little sticky, but fine.
 Divide the batter into equal parts and flatten them on a greased banana
leaf/parchment paper.
 Heat a pan on medium flame and add a few drops of oil.
 Place them on the hot pan and spread oil along the sides of the patties.
 Once the bottom portion becomes crisp, flip and cook the other side with oil
till crisp and serve hot

VARIATIONS:

 all millet flours can be used for this recipe.

2. FOXTAIL MILLET  AMLA SESAME RICE

makes: 2-3 servings 

INGREDIENTS

Foxtail millet rice - 1 cup

Grated alma - 3-5 tbsp

Black sesame seeds - 3 tbsp

Black pepper - 1 tbsp

Fenugreek seeds -1/4 tbsp

Curry leaves – handful

grated ginger- ¼ tsp

Cumin  - 1 tbsp

Ghee /sesame oil - 2 tbsp

Turmeric - 1/4 tbsp

Rock salt - to taste

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Chana dal - 2 tbsp

METHOD:

 Soak the foxtail Millet for 3 hours and cook the foxtail Millet Rice and spread it on a
plate and cool it. (The method of cooking millets perfectly without them being
sticky can be seen under the ‘Millet cooking  tip’) 
 Dry roast black sesame seeds, black pepper, fenugreek seeds and  curry leaves. 
Grind them into a  powder when it is cool.
 Take a pan, add sesame  oil/ghee. Once it is hot add cumin, curry leaves, chana dal
and grated ginger  for tempering. Add grated amla and  turmeric.  Sauté for some
time and later add cooked foxtail millet rice, grounded  sesame seeds- curry leaf
powder.  Add rock salt to taste and mix well.
 Tasty and healthy Foxtail millet amla rice is ready.

VARIATION:

 You can make this rice with other varieties of millets too.
 You can add lemon juice, and coriander leaves too.
 You can add peanut powder instead of sesame seeds powder.

3. FOXTAIL MILLET PROTEIN DOSA

makes: 10 dosas 

INGREDIENTS

Foxtail millet rice -2 cups

Toor dal - 3 tbsp

Urad dal - 2 tbsp

Moong dal -3 tbsp

Grated fresh coconut - 1/2 cup (optional)

Black pepper - 1tbsp

Curry leaves - 1 spring

Asafetida -2 pinch

Grated ginger - 1/2 tbsp

Rock salt - to taste

Oil to prepare dosas 

METHOD:

 Soak foxtail millet and above mentioned all dals for 4-6 hours.
 Wash all dals and foxtail millet  and grind it to a dosa batter consistency.  
 While grinding add grated ginger, grated coconut, curry leaves  and black pepper.
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 Add asafoetida, rocksalt  to the dosa batter

 To make dosas, set cast iron skillet/dosa pan over medium heat. Brush with
oil/ghee and pour the batter on the dosa pan.  Allow it to cook until golden.
 Serve dosa with Chutney.

VARIATION

 You can make this dosa with any kind of millets

 You  can add drumstick leaves, amaranthus leaves  also.
 You can add  green chilies instead of black pepper.

NOTE

 This dosa batter should be used immediately after grinding. It should not ferment
or store this batter.
 People suffering from kidney problems should not eat these  dosas.

4.FOXTAIL MILLET -SPICY RICE

makes: 3 servings

INGREDIENTS:

Foxtail millet – 1 cup

Rock salt – to taste

Oil / ghee – 2 tbsp

Ingredients for spicy powder

Pigeon peas – 2 tbsp

Bengal gram  -2 tbsp

Split green gram – 2 tbsp

Fenugreek seeds – 1 tsp

Pepper – 1 tbsp

Coriander seeds -2 tbsp

Cumin seeds- 1 tsp

Peanuts /sesame – a  fistful 

Curry leaf – fistful (optional)

for seasoning 

Mustard seeds – 1 tsp

Cumin –  ½ tsp

Bengal gram – 2 tsp

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Split black gram – 1 tsp

Dry red chillies – 2

Grated ginger – ½ tbsp

Curry leaves – a few

Asafetida – 2 pinches

crushed garlic pods-3 (optional)

METHOD

 Soak the foxtail Millet for 3 hours and cook the foxtail Millet Rice and
spread it on a plate and cool it. (The method of cooking millets perfectly
without them being sticky can be seen under the ‘Millet cooking  tip’) 
 Fry all the ingredients mentioned above for spicy powder  in a pan without
oil one after the other and grind them coarsely.
 Now heat ghee/oil in a pan and add all the ingredients for seasoning,
and fry well  and add spicy  mixture and cooked foxtail millet to this.
Add rock salt to taste and mix well. 
 The foxtail millet spicy rice is ready.
 You can add lemon juice and fresh coriander while serving.

VARIATION

 You can make this recipe with all millets

5. FOXTAIL MILLET DOSA

makes: 20- 25 dosas 
INGREDIETNS:

Foxtail  millet – 3 cups

Black gram – 1 cup

Fenugreek seeds – 1 tbsp

Bengal gram – 2 tbsp

Salt – to taste

Oil – to fry dosa

METHOD:

Soak Black gram, Bengal gram and fenugreek seeds for 4 to 6 hours

Soak foxtail millet for 3 to 4 hours separately.

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Grind them separately but softly and then mix them together with  salt to taste. Leave this
mixture to ferment for 3 to 4 hours. The batter should have the correct consistency to
spread as a dosa on a pan.

VARIATION

 can use other millets to prepare this recipe 

6. FOXTAIL MILLET TAMARIND  RICE

 makes- 4-5 servings  

Ingredients

Foxtail millet – 2 cups 

Tamarind paste – 4 tbsp

Salt – to taste

Jaggery – 20gms / small piece 

Oil – 5 tbsp

Masala  powder – 4 tsps (mustard – ½ tsp, curry leaves- a fistful, Bengal gram- 2 tsp,
coriander seeds- ½  tsp, fenugreek- ¼ tsp, cumin seeds- ½  tsp,pepper- 1/4 tsp. dry
roast them one after another   and grind them into a powder)

for seasoning

Mustard – 1 tbsp

Bengal gram – 2 tbsp

Black gram – 1 tbsp

redchillies – 2

Grated ginger – ¼  tbsp

Asafetida – 2 pinches

Peanuts – a fistful

Curry leaves – a few

Green chilies split vertically – 2

Sesame oil – 5 tbsps

Turmeric – ½ tbsp
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METHOD:

 Soak The foxtail Millet for 3 hours and cook the foxtail Millet Rice and spread it on
a plate and cool it. (The method of cooking millets perfectly without them being
sticky can be seen under the ‘Millet cooking  tip’) 
 Heat oil in a pan and fry mustard, fenugreek, peanut, Bengal gram, black gram,
green chillies and ginger one after the other till they are golden. Now add
redchillies, curry leaves, asafetida and tamarind paste. Boil and cook
   till the oil floats. Now add turmeric and jaggery  and take it off the fire. 
 Add this tadka to cooked foxtail millet and add above prepared masala powder
and salt  and mix well.

VARIATION

 You can make this rice with any kind of millets

7.FOXTAIL MILLET PUDINA RICE 

makes- 2 servings

INGREDIENTS

Millet- 1 cup

pudina  (mint)- ½  cup

chopped onion- 1

pepper - 2- 3 pepper corns

curds- 3 tbsp

bay leaf-2

ginger- small piece

split green chillies-2

crushed cardamom-2

crushed cloves-2

crushed cinnamon

ghee/oil- 3 tbsp

salt- to taste

lemon juice- 1 tbsp

Method:

 Soak the foxtail Millet for 4 hours and cook the foxtail Millet Rice and spread it on a
plate and cool it. (The method of cooking millets perfectly without them being
sticky can be seen under the ‘Millet cooking  tip’) 
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 Grind  mint, ginger, green chillies , curds,  peppercorns and salt to a smooth paste.
 Heat the ghee / oil in a pan.  Add cumin, bay leaves, cardamom, cloves  one by one 
and fry them for 2 minutes.  Add chopped onions and fry it till it turns to pink color. 
Add prepared mint paste to this tempering and stir fry for 3-5 minutes till it cooks
properly.
 Now add cooked millet and salt and mix thoroughly.
 Cover and cook for 2 mins and add lemon juice and serve with raita.

VARIATION

 You can make this rice with any kind of millets

8. FOXTAIL MILLET CHAKLI

makes: 20 chaklies 

INGREDIENTS:

foxtail millet – 2 cups

Black gram – 3 tbsp

Green gram – ¼ cup

Cumin seeds – 2 tsp

Carom seeds  – ⅛ tsp

Chili powder – 2 tps(adjust as per your taste)

 Rock salt  - to taste

Coriander powder – 1 tbsp

Oil – enough to fry

METHOD:

 Roast  foxtail millet  and black gram and  grind them in a mill into a fine flour and
sieve it and seperate big particles and take fine flour. 
 Cook green gram softly and make it into a smooth paste with a spatula.
 Take a big plate and add above ground flour and the prepared green gram paste. 
Add cumin seeds, carom seeds, chili powder, coriander powder, salt and mix well.
Add 2 spoons of hot oil and water to this mixture and knead into a dough like rotis. 
 Put the dough in ‘Chakli Mould’ and press into hot oil and fry it golden brown.

VARIATION

 You can make this chaklis  with any kind of millets

9. FOXTAIL MILLET SAMOSA

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makes: 12 -15 samosas 

INGREDIENTS: 

Millet flour- 2 cups

isabgol powder- 1 tsp
ajwain 3 pinches
Salt – to taste
Oil – to fry

for stuff

boiled and mashed potato  - 1 cup

fresh coriander- fistful
ginger paste – 1 tsp
chopped green chili- 1 tsp
cumin- 1 tsp
coriander powder- 1 tsp
fennel seeds- ¼ tsp
turmeric- ¼ tsp
pepper powder- 1 tsp
dry mango powder- ½ tsp
pomegranate powder- 1 tsp
garam masala  - ¼ tsp
salt to taste
oil – 3 tsp

Method for the pastry to cover the filling

 Take 2 cups of water in a vessel and boil.  Add ajwain, salt and then add isabgol
powder and boil further. After 2 minutes the water starts to thicken. Now add
millet flour, mix well and switch off the stove and Cover with a lid and leave it for
10 minutes. Then knead it  like a roti dough and cover it with a wet cloth and keep
aside. 

Method to prepare the filling

 Add 2 sps of oil in a pan. When the oil is hot add cumin, somph and then add green
chillies, ginger paste and fry till it gets rid of the raw  smell.  Now add mashed
boiled potato, pepper, turmeric, Coriander powder, dry mango powder,
pomegranate seeds powder, garam masala powder and salt. Switch off the flame
and then add coriander leaves.
 
Method to prepare samosas
 Make small balls out of the prepared dough and press like pooris. cut them into
half. Take one half and fold it like a samosa and fill the centre with the filling.wet
and  Press the edges gently to seal the samosa. Prepare all samosas like this and
keep aside. Fry them in oil and yummy and tasty samosas are ready to serve. 
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VARIATION

 You can make this recipe with any kind of millets

LITTLE MILLET

1.LITTLE MILLET PEANUT KICHIDI

Makes: 2 servings 
INGREDIENTS
 
Little Millet Rice -1cup

Peanuts -1/2 cup

Oil/ghee - 2 tbsp

Curry leaves - 1 spring

Salt - to taste

Fresh Coriander -  1/4 bunch

Grated ginger -1/2 tbsp

Chopped onion - 1/4 cup

 Chopped green chilli - 1 tbsp

Grated coconut - handful

Lemon Juice - 1 tbsp

For tempering/ seasoning 

 Mustard seeds – 1/ tsp

Cumin seeds- 1 tsp

Chana dal- 2 tsp

METHOD

 Soak Little Millet Rice for 3 hours and cook the Little Millet Rice and spread it on a
plate and cool it. (The method of cooking millets perfectly without them being
sticky can be seen under the ‘Millet cooking  tip’) 
 Dry roast peanuts on low flame for a few minutes. Let it cool down and remove the
skin, Take half of peanuts and curry leaves and make a powder.
 Take a pan, add ghee/oil, once heated add mustard seeds, cumin, channa dal for
tempering, add green chilli, onion sauté it till Onion becomes transparent. Then
add ginger, and  peanuts. Once ginger   is cooked, add cooked little millet rice.
Finally add grated coconut, salt and cook for 2 min.
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 Add Peanut and curry leaf powder and mix well,

 Remove from the flame and add Lemon juice.
 Garnish with Coriander and serve hot.
 Enjoy your awesome little millet peanut Kichidi.

VARIATION

 You can make this Khichdi using other millets.

 You can add sliced carrot, potato, green peas, and beans in addition to onion.
 You can add sesame seeds or flax seeds instead of Peanuts.
 You can add Drumsticks leaves, Amaranthus leaves also.

 
2. LITTLE MILLET SWEET DUMPLINGS
Makes: 20 Dumplings 
Ingredients 
Little millet - 1 cup
Jaggery powder  --3/4 cup
Grated coconut - 1/4 cup
Cardamom powder -1/4 tbsp
Ghee - 2 tbsp
Ripe Banana - 1 small
salt - a pinch 
 
METHOD

 Soak Little Millet for 4 hours and drain.

 Using a blender grind soaked millet,ripe banana,coconut a thick soft batter without
adding much water. It should be in paste consistency. Since jaggery will leave
water, it is necessary to grind the batter very thick.
 Add jaggery, cardamom powder and a pinch of salt  to the batter.
 Heat a Dumpling  pan( Aebleskiver pan) and pour 1/4 tsp ghee/oil in each mould
and pour the batter. Cover with a lid and cook on low heat till the bottom layer is
fully cooked and becomes crisp.Flip and cook the other side until done
 Yummy Little millet dumplings are ready to eat.

 
VARIATION

 You can make these  dumplings using other millets.

 You can add  ghee, roasted  cashews, raisins,  coconut pieces to this batter.
 Instead of dumplings you can prepare small dosas/Pancakes with this batter on a
Dosa /pancake pan.

 
 
 
3.  LITTLE MILLET  KHEER
makes : 4 servings 
INGREDIENTS
Little millet rice - 1 cup
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Jaggery syrup- 1-1/4 cup

Coconut milk - 2 cups
Saffron - 2 pinch
Ghee - 3 tbsp
Cashew - as needed
Raisins - as needed
 
METHOD

 Soak Little millet  rice for 4 hours.

 In a Bowl, boil 4 cups of water and bring it to boil then add Little millet to
cook,once the  little millet rice is 90% cooked, then add saffron and cook till the
rice is cooked completely.
 Add Jaggery syrup and bring it to boil to desired consistency, and add coconut milk
and remove from the stove .
 Garnish with ghee roasted cashews, raisins.
 Serve the delicious Little millet kheer.

VARIATION

 You can make this Kheer with other millets too.

 You can use Cardamom powder/cinnamon powder instead of saffron
 You can use Almond milk, Peanut milk, Sesame seed milk instead of coconut milk.
 You can add Peanut powder / Sesame powder.
 Ghee is optional, You can use cold pressed coconut oil.

How to Make Peanut milk,Sesame seed milk.

 Soak The peanuts  for 3- 4 hours .Rinse the soaked peanuts ,drain and put into the
blender.Blend for a  minute and add water and blend for 3-4 minutes.Pour into a
sieve lined with muslin (or nut bag) set over a bowl.Squeeze the pulp in the cloth to
drain the milk. 
 Same procedure for almonds and sesame. 
 For almonds peel the skin before blening.

 
4. LITTLE MILLET HERB PORRIDGE
makes : 2 servings 
INGREDIENTS
Little millet rice -1/2 cup
Dried ginger  – 1/2 tsp
Black pepper -1/2 tbsp
Jaggery- to taste
 
METHOD

 Dry roast Little millet rice,dried ginger,Black pepper and once cooled,grind it to a
powder and store it in an airtight glass bottle.
 Mix 2 tbsp of this powder with 1 glass of water,mix well without any lumps.
 Place it on the stove and let it boil.  Add Jaggery and boil till it gets into desired
consistency.  Then add  1 tbsp of cow ghee.
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 Give this to a  child(2-6 yrs old) everyday morning to l increase digestion and to
strengthen muscle.   It also  makes the kids more active and healthy.
 This can be given every day morning for 3 weeks for the kids suffering from loss of
appetite and digestive problems.
 Even the healthy kids and adults can have this once in a week.

 
VARIATION

 You can make this recipe with Barnyard millet also.

 
5 LITTLE MILLET SPINACH SALAD
makes :  2 servings 
INGREDIENTS
Little millet rice -1/4 cup
Spinach -1 cup
Peanuts -1/4 cup
Mustard seeds- 1 tsp
cold pressed mustard oil/coconut oil -3 tbsp
Grated ginger -1/4 tbsp
Mint - as needed
Lemon juice - 1 tbsp
Grated coconut - 2 tbsp
Rock salt - 3 pinch
Honey/jaggery syrup -2 tbsp
Cumin powder -1/4 tbsp
Black pepper powder -1/4 - ½ tbsp (adjust as per your taste)
 
METHOD

 Soak Little Millet Rice for 3 hours and cook the Little Millet Rice and spread it on a
plate and cool it. (The method of cooking millets perfectly without them being
sticky can be seen under the ‘Millet cooking  tip’) 
 Dry roast the peanuts.  Grind  half of the peanuts coarsely.
 Soak mustard and peanuts for an  hour.  Drain the water and mix 1 tbsp of mustard
oil/coconut oil and grind it to a paste.
 Take a big bowl,add the cooked Little millet rice and let it cool. Add chopped
spinach, grated ginger, mint and mix them well.
 Take a small bowl, add mustard and peanut paste, lemon juice, cumin powder,
blackpepper powder, honey or jaggery syrup, rock salt and mix them well. Add
this mixture to little millet rice.
 Finally drizzle with coarsely  grind peanuts, chopped mint , grated coconut and
roasted dry fruits.
 Serve this healthy and tasty little millet Spinach Salad.

VARIATIONS

 You can make this salad using different millets

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 You can add coriander leaves 

 You can add carrots, capsicum, beetroot, sprouts .
 You can add roasted sesame seed powder.
 You can add drumstick leaf powder or amla powder or curry leaf powder or tender
tamarind leaf powder.  It will add more nutrition  and taste to the salad.
 You can eat this salad for breakfast, It has all the nutritions,which helps to increase
immunity,
 It can be used to treat Anemia, fatigue.

6. LITTLE MILLET - SWEET PUMPKIN SOUP

makes: 3 -4 servings 

INGREDIENTS

Little  millet - 1/4 th cup

Sweet pumpkin pieces - 1 cup

Mint - a handful

Coriander - a handful

Lemon juice - 3 tbsp

Pepper powder - 2 tsp

Cumin seeds - 2 tsp

Grated jaggery - 2 tbsp

Chopped garlic - 2 tbsp

Salt - to taste

Ghee - 3 tsp

METHOD:

 Soak little millet for 4 hrs

 Take 10 to 15 cups of water in a vessel and boil. Add little millet and when it is
cooked up to 60% add sweet pumpkin pieces and boil it for 6 -7 mins and switch off
the stove. Sieve the water and take the pieces separately and grind them into a
soft paste.Add this paste to the sieved water (stock) and boil them again.
  Heat ghee in a pan and add cumin, grated garlic and after 2 minutes add this to the
boiling soup. Now add pepper and jaggery and switch off the stove. Add lemon
juice  and chopped coriander just before serving. Now the tasty soup is ready.

VARIATIONS:

  This can be done with all types of millets.

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 Sweet pumpkin can be replaced with any other vegetable rg., Carrot, bottle gourd,
beetroot

7. LITTLE MILLET  VEGETABLE UPMA

makes : 2-3 servings 

INGREDIENTS

Little  millet – 1 cup

Chopped onion – ¼ cup

Chopped tomato-⅛ cup

Vegetables- ½ cup (choice of yours )

split  green chilies-2

Fresh coriander - a few 

Grated ginger- ½ tbsp

Lemon juice- 1 tbsp

Salt to taste

For tempering (seasoning )

oil/ghee- 3 tsp

mustard seeds

split chana dal

turmeric 2 pinches

curry leaves- a few 

METHOD

 
 Soak the millet for 3 hours and keep aside.
 Take a pan, add oil and heat.  Add mustard, chana dal and urad dal. Fry till they turn
golden brown and mustard splutters.  Later add curry leaves, onion and green
chilli.  Saute for a minute or two till the onion turns slightly pink.  Add chopped
tomatoes.
 Add finely chopped mixed veggies and grated ginger. Add turmeric and saute for 3-
4 mins.
 Add 2.5  cups of water.  Keep the flame on medium and bring to boil.
 
 When water starts to boil add soaked millet and salt. Mix well.   Cook on low flame
for 15 -18 mins.  Add coriander leaves and lemon juice and mix well.
 
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 Enjoy hot Millet Upma with chutney .

 
 
VARIATION

 You can make this recipe with Barnyard millet also.

 
 
 
8.LITTLE MILLET PALAK DOSA
makes: 6-10 dosas 
INGREDIETNS
little millet - 1 cup

palak leaves- 20-25 leaves

green chilies-2

grated coconut- ¼ cup

salt - to taste

oil for making dosa

METHOD

 Wash and soak the millet for 6-7 hours or overnight. Drain.
 In a blender, add the soaked millet, coconut, green chillies and spinach leaves.
Grind smooth by adding little water.
 Transfer the batter to a wide bowl, add salt. Mix in enough water to make a
thin batter.(this batter should be little more thinner than ordinary dosa
batter) 
 Use a nonstick dosa tawa and pour the thin batter to form a circle. Sprinkle oil
from the sides. Add a few drops of oil in the holes also. Cook on medium heat
till the bottom turns crisp. Carefully flip and cook the other side.
 serve with chutney.

VARIATIONS

 Other millets can be used for this recipe.

NOTE
 Use tender spinach leaves for a better taste.

 The consistency of the batter is important for this  dosa. Every time before
pouring the batter, mix well.

 
 
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9.LITTLE MILLET BATHUA LEAVES RICE

makes: 2 servings 

Ingredients:
little millet - 1 cup

chopped bathua leaves - 1.5 cup

boiled carrot/green peas - 1 ¼ cup

salt to taste

Slit Green Chilli-1

grated ginger- ½ tbsp

for Seasoning:

Oil - 2 tbsp

Raw Peanuts= 3 tbsp

Red Chillies-2

chopped onion - 3 tbsp

Mustard Seeds- ½ tsp

Chana Dal- ½ tbsp

Urad Dal- ½ tbsp

cumin - ½ tbsp

Asafoetida Powder- 3 pinches 

Method :

 Soak Little Millet Rice for 3 hours and cook the Little Millet Rice and spread it on a
plate and cool it. (The method of cooking millets perfectly without them being
sticky can be seen under the ‘Millet cooking  tip’) 
 In a pan add oil and do the seasoning.
 Add onion ,green chilies,grated ginger and saute till it becomes soft and
transparent
 Add the chopped Bathua leaves and saute for 2 minutes on low heat. Add the
cooked millet, boiled peas,salt and mix thoroughly.Switch off.
 Serve with raita or any veg stew.

variations :

 Other millets can be used for this recipe.

 
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Brown top millet 

1.Brown top millet pepper dosa

makes- 12- 15 dosas 

INGREDIENTS:

Brown top millet -2 cups

Urad dal- a handful

Pepper -2 tsp

Asafoetida-2 pinches

Dry ginger powder -2 pinches (optional)

salt-as per taste

Oil-as per required to  make dosas

Fenugreek seeds-1 tbsp

METHOD:

 Soak brown top millet, urad dal, fenugreek seeds together for 4-6 hours.
 Once soaked grind them to a smooth paste  along with pepper. 
 Add dry ginger powder, asafoetida and salt to the batter.keep it for 2 -3 hours.
 The batter can be used to make dosas.
 Heat tava or iron tava (skillet or griddle) over medium flame. Sprinkle a few drops
of water on the surface. If water drops sizzle and evaporates within a few seconds,
tava is hot enough to cook. Apply 1/2-teaspoon oil on the griddle and spread it
evenly with a spatula or a clean wet cloth. Take a ladle full of batter, pour it over
the surface of tawa, swirl it as thin as possible in a spiral motion by rotating the
ladle and make it into a round shape of approx. 7-8 inch diameter circle.
 Apply ½ teaspoon oil (or ghee / butter for crispy dosa) around the edges of dosa 
 Cook until the bottom surface turns light brown and the edges start to come
upward, it will take around 2-minutes
 Flip it and cook for a minute.. Transfer it to a plate. Wipe tava with clean wet cloth
before making next dosa (this is to prevent dosa from sticking to Pan)

VARIATIONS:

 Any other millet can be used to make these dosas

 While grinding coconut can be added .
 Asafetida is optional.
 instead of dry ginger powder we can add fresh ginger also.

2. BROWNTOP MILLET COCONUT RICE

makes: 3 servings 

INGREDIENTS:
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Brown top millet – 1 cup

Fresh grated coconut – 1 cup

Cumin – 1 tbsp

Grated ginger -1/2 tsp

Chana dal – 3 tbsp

Cashew  - a handful

Curry leaves – as required

Green chilies finely chopped -  ½ tbsp

salt-as per taste

Coriander leaves- a fistful

Ghee/oil- 2 tbsps

METHOD:

 Soak the browntop Millet for 5 hours and cook the browntop Millet Rice and spread
it on a plate and cool it. (The method of cooking millets perfectly without them
being sticky can be seen under the ‘Millet cooking  tip’) 
 In a skillet  (kadai) add ghee/oil.  Once heated add cumin, chana dal.  Add cashew,
ginger, finely chopped green chillies, curry leaves one after another. Once fried
add grated coconut and fry for 2 minutes.
 Add cooked brown top millet and add salt and coriander leaves.

VARIATIONS:

 all millets  can be used to make coconut rice

 Onions can also be added.

 3. BROWNTOP MILLET GREENS SOUP

makes: 3- 4 servings 

INGREDIENTS:

Brown top millet – ¼ cup

Green moong dal – a  handful

Amarnathus leaves ,fenugreek leaves – 1 cup

Curry leaves

Garlic – 4 pods
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Cumin – 1 tbsp

Groundnuts –  a handful

Himalayan pink rock salt –as per taste

Butter/oil -2 tbsp

Pepper powder-1/2 tbsp (adjust as per your taste)

Coriander leaves- little

Mint- a little

Lemon juice-1 tbsp

METHOD

 Soak the brown top millet for 5 hours.

 Dry roast green Moong Dal, Ground Nuts, and  Curry Leaves  separately.
 Once they cool down, make a powder with Green Moong Dal, Curry Leaves. Mix the
powder in water and keep it aside for half an hour
 Once the Grounded nuts have cooled, remove the skin and make powder.
 Boil 10 glasses of water in a thick bottom pan. Add soaked brown top millet and
when it is cooked add Amarnathus leaves and Fenugreek leaves into it  and
continue boiling for 5 more min. Add the above soaked  Green Moong Dal and
Curry leaves paste to it and continue to boil for another 5 min. Add rock salt as per
taste and switch off the stove.
 In a pan take 1 tsp of ghee and heat it, add cumin, garlic, curry leaves . Add this
tempering to the soup
 Before serving add pepper powder, groundnuts powder, lime juice, mint and
coriander.

VARIATIONS

 Any other millets can be used to prepare this soup.

 Ginger can be used instead of garlic.
 Drumstick leaves powder or leaves can be added.
 instead of ghee we can add oil.

NOTE:

 Make sure that lumps are not formed while adding the powder made with moong
dal, curry leaves.

4. BROWN TOP MILLET ROSE FERNI

makes: 3- 4 servings 

INGREDIENTS:
Brown top millet – 1 cup
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Rose petals – a fistful

Rose water – 2 tbsp
Thin syrup of jaggery – 1.2 cup
Chopped roasted Pistachio – 3 tbsp
Coconut/sesame milk – 1.5 cup
Cardamom powder – ¼ tbsp
ghee- 2 tsp (optional)

METHOD:
 Soak brown top millet and rose petals in a lukewarm water for 5 hours. 
 Grind this soaked brown top millet along with rose petals into a thin batter
resembling a  smooth dosa batter. 
 Add coconut milk/ sesame milk to this mixture and boil. Stir it
continuously to avoid  lumps. 
 After boiling the above mixture thoroughly, add cardamom powder and
jaggery syrup,ghee and stir with a ladle till the mixture thickens. 
 Finally add rose water and take it off  the fire. Garnish with pistachio and
serve.

VARIATIONS:

 Any other millets can be used to prepare this firni 

5. BROWN TOP MILLET MOONG DAL DOSA

Makes:  10 dosas

INGREDIENTS:

Browntop millet – 1/2 cup

Split green gram  with skin – 1 cup

Cumin seeds  – 1 tbsp

Asafetida –3 pinches 

Green or red chillies – 2

Ginger – small piece

Salt – to taste

Oil or ghee to fry dosa

METHOD:

 Mix Browntop millet, green grams and soak for 4 hours. 

 Drain the water and grind into a batter.
 While grinding add ginger, asafetida, green or red chillies.
 Add salt and cumin seeds to the batter.
 Take the batter in a spoon and spread it like a dosa on the hot pan and fry it
with oil .
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 Have it with chutney.

VARIATIONS:

 Adding 1/2 sp fenugreek seeds makes pesarattu soft

 Adding curry leaves while grinding makes them tasty.
 The brown top millet can be replaced with any other millet.
NOTE:
 This batter should be used immediately after grinding. It should not ferment or
store this batter.

6. BROWN TOP MILLET CURD RICE

Makes: 2- 3 servings 

INGREDIENTS

Brown top millet- 1 cup

curds- 2 cups

coconut milk- 1 cup (optional)

salt to taste

fresh coriander - fistful 

cashew -  (optional) - fistful 

grated carrot:  (optional)- ¼ cup

split green chilis-2

for tempering:

mustard - 1 tsp

channa dal- 1 tbsp

curry leaf- 10

oil/ghee- 2 tbsp

finely chopped ginger- 1 tbsp 

red chillies: 1

METHOD

 Rinse 1 cup of millet and soak it for 5 hours, cook the millet until
very soft with 4 glasses of water. 
 Once the rice is cooked, mash it a little using a masher or using your
hands. You may also leave it as is if you don't like mashed it. 
 Transfer cooked millet to a large bowl and let it cool completely.
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 Once the millet has cooled completely, add in the whisked curds and
coconut milk and mix to combine.
 Then add in the grated carrot, chopped cilantro and green chili and
mix to combine.
 Now for the tempering/tadka, heat oil in a small pan on medium
heat. 
 Once the oil is hot, add the mustard seeds and let them pop.
 Then add the chana dal and cook until it starts changing color.
 Add the ginger, curry leaves,cashews  and dried red chilies. Cook
until the curry leaves turn crisp.
 Transfer the tadka to the bowl of millet curd rice and mix.

VARIATIONS

 Any other millets can be used to prepare this curd rice 

 7.BROWNTOP MILLET PORRIDGE (KANJI) 

makes: 2-3 servings 

INGREDIENTS
brown top millet - ½ cup

ajwain- 4 pinches

cumin - 1 tbsp

peppercorns- 3 

salt - to taste

asafoetida

ghee- 1 tbsp (optional)

METHOD

 soak the  brown top millet for 6 hours/overnight.

 Dry roast ajwain, jeera and pepper corns for 3 minutes on low flame and grind  into
a coarse powder .
 In a bowl, add 4-5 cups of water, above grounded powder , salt and asafoetida mix
well and boil and once it reaches the boiling point add soaked millet. 
 Cook on low fire for 20 -25 minutes and add ghee and serve warm with aachar.

VARIATIONS 

 Any other millets can be used to prepare this recipe.

8.BROWN TOP MILLET PINNI

makes: 12-15 pinnis

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INGREDIENTS
Browntop millet flour- ½ cup

walnut flour-½ cup

roasted gram flour (putana powder) - ½ cup 

Melon seeds - 4 tbsp

sunflower seeds- 4 tbsp

Mixed Seeds (Melon and Sunflower Seeds)

deseeded dates- 2 cups

desi ghee- ¾ cup

almonds- 20-25

cashew-15

cardamom powder - 1 tsp

METHOD:

 On a low heat, dry roast brown top millet  flour till nice aroma. Transfer it to a
wide bowl.
 Next dry roast the melon and sunflower seeds  and remove.
 Add 1/4 Cup ghee and roast cashews and almonds.
 Crush the seeds, almonds and cashews coarsely and add to the roasted flour.
 Grind dates to a paste without using any water.
 Add the balance ghee and cook dates paste till it becomes soft and mix with
the other ingredients along with ghee and cardamom powder.
 Mix everything well with a ladle. When it is warm enough to handle, make
laddus and once it is completely cooled store in an airtight container.

VARIATIONS

 Any other millets can be used to prepare this recipe.

NOTE
 For this recipe, the measurements are completely based on individual preference.
You can include roasted and crushed peanuts, flaxseeds, white sesame seeds,
grated and roasted coconut etc.
  Can increase/decrease dates quantity.
 For walnut flour and roasted gram flour just pulse them using mixie.

9.BROWNTOP MILLET SWEET FRY DUMPLINGS. 

makes: 12-16 dumplings 

INGREDIENTS
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Brown top millet - 1 cup

urad dal- 3tsp

sabudana - 3 tsp

fenugreek seeds- ½ tsp

cardamom powder-½ tsp

grated coconut

salt a pinch

jaggery powder- 1 cup

oil for frying

METHOD

1. Wash and soak browntop millet, urad dal, sabudana and fenugreek seeds for 4-
5 hours. Drain.
2. Using a blender grind a thick soft batter without adding much water. It should
be in paste consistency. Since jaggery will leave water, it is necessary to grind
the batter very thick.
3. Finally add jaggery, coconut and cardamom powder, salt and blend everything.
Keep aside for 30 minutes.
4. Give a good mix of the batter with a ladle.
5. Heat oil in a pan. Pour a small ladle full of batter and fry them on medium heat.
When the bottom is cooked, flip and fry the other side. Flip a few times till it
gets a nice golden colour on both sides.
6. Remove and drain on a kitchen tissue.

VARIATIONS:
all millets can be used for this recipe.

BARNYARD MILLET

1.BARNYARD MILLET KESARI

Makes: 4- 5 servings 

INGREDIETNS:

Barnyard millet – 1 cup

Jaggery – 1 and ½ cup

Saffron – 3 pinches

Ghee – 4  tbsp
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Cashew nuts and raisins – a fistful 

METHOD

 Heat ghee in a pan and fry cashew and raisins one after the other till they turn
golden brown.
 Roast barnyard millet in the same ghee till it turns brown.
 Boil 3 glasses of water in a thick based vessel. Add saffron to it and boil for 5
minutes. 
 Add the roasted Barnyard millet to this boiling water slowly while stirring with a
spoon. Make sure that no lumps are formed. 
 Boil on a slow fire till it gets cooked properly. Now add thin syrup of jaggery and
cook till it gets thickened.  Garnish it with cashew nuts and raisins. 

VARIATIONS

 Any other millets can be used to prepare this kesari. 

2. BARNYARD MILLET - CORN RICE

Makes: 2- 3 servings 

Ingredients 

Barnyard millet – 1 cup

Boiled corn – ½ cup

Chopped onions – ¼ cup

Chopped chilies – ½ tbsp

Pepper powder –1/2  tsp

Grated ginger – 1/2 tsp

Grated garlic – 1tbsp

Cumin seeds – 1 tbsp

  Curry leaves – a few

Ghee / oil – 3 tbsp

Salt to taste

METHOD

 Soak the barnyard Millet for 3 hours and cook the barnyard Millet Rice and spread
it on a plate and cool it. (The method of cooking millets perfectly without them
being sticky can be seen under the ‘Millet cooking  tip’) 
 Heat oil in a pan and fry cumin seeds, onion and chillies till golden.  Add ginger,
garlic and curry leaves till golden.
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 Add corn and fry for a minute. Now add cooked millet, salt, pepper and coriander
and mix it well. Garnish with coriander leaves. The barnyard millet corn rice is ready.
VARIATIONS

 Any other millets can be used to prepare this rice 

3. BARNYARD MILLET - DRUMSTICK LEAF RICE

Makes: 2- 3 servings 

INGREDIENTS

Barnyard millet – 1 cup

Oil / ghee – 2 tbsp

Rock salt – to taste 

Dry Mango powder – ½ tbsp

for seasoning

Mustard – 1 tsp

Cumin seeds – ¼ tbsp

Bengal gram – 2 tbsp

split Black gram – 1 tsp

Chopped Green chillies – ½ tbsp

Crushed garlic pods – 3 

Curry leaves – a few

Asafetida (hing)– 2 pinches 

 Ingredients for drumstick leaf powder

 Drumstick leaves – 1 cup

Curry leaves – 1/4th cup

Fenugreek seeds – ½ tsp

Cumin seeds – ½ tbsp

Pepper – ½ tbsp

Coriander seeds – 1 tbsp

Horsegram – 2 tsp (optional)

METHOD
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 Soak the barnyard Millet for 3 hours and cook the barnyard Millet Rice and spread
it on a plate and cool it. (The method of cooking millets perfectly without them
being sticky can be seen under the ‘Millet cooking  tip’) 

 Wash drumstick leaves and curry leaves and dry them in a shade  for 2 hours. 
 Roast coriander seeds, cumin seeds, pepper, fenugreek seeds, horse gram,  dried
drumstick leaves and curry leaves one after the other and grind them into a
powder coarsely.
 Heat the oil in a pan and season it with mustard, cumin seeds, Bengal gram, black
gram, green chillies, crushed garlic pods, curry leaves, asafetida. 
 Now add the drumstick leaves’ powder, cooked barnyard millet with rock salt  and
dry mango powder to taste. Mix everything well. The healthy, tasty barnyard millet-
drumstick leaves rice is ready  to serve.

VARIATIONS:

 Any other millets can be used to prepare this rice 

4.BARNYARD MILLET GONDU LADDU

Makes: 12 laddus 

INGREDIENTS

Flour of barnyard – 1 cup

Gondu – ½ cup

jaggery powder – 1 and ½ cup

cardamom powder – ¼ tbsp

ghee – 1/2 cup

METHOD

 Heat little ghee in a pan and fry gondu till they puff up and keep aside.
 In the same pan using the same ghee  roast barnyard millet flour till golden.
 Add jaggery powder to the cooled puffed gondu, roasted millet flour ,
cardamom powder and rest of the ghee and mix well and make laddus.
Decorate with cashew nuts.
VARIATIONS

 all  millets can be used to prepare this laddus 

5. BARNYARD MILLET – BEETROOT DUMPLINGS

Makes: 25-30 dumplings 

INGREDIENTS:

Little millet – 1 cup

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Black gram – 1/4th cup

Fenugreek –1 tbsp

Rock salt – to taste

Oil / ghee – to fry

Grated beetroot – ½ cup

Pepper – ½ tbsp

Chopped onions –1/4th cup

Mustard – 1 tbsp

Cumin –1 tsp

Bengal gram – 2 tbsp

Turmeric – ½ tsp

METHOD

 Soak  barnyard, black gram and fenugreek seeds for 4 hours and grind it softly 
like dosa batter.   Keep it aside  for 3 hours.
 Heat oil in a pan and add mustard, cumin seeds, bengal gram, chopped onions,
grated beetroot, pepper, turmeric  and allow it to cook. Then add this mixture
and rock salt to the above  batter. 
 Grease the Aebleskiver pan (dumpling pan)with ghee/oil and  Pour the batter
in the Aebleskiver pan and fry them on both sides with ghee/oil. 
 Eat with coconut chutney or ginger chutney. 

VARIATIONS

 all  millets can be used to prepare this recipe 

6. BARNYARD MILLET VEGETABLE KHICHDI

makes: 2-3 servings

INGREDIENTS

Little millet – 1 cup

Boiled vegetables – 1 cup ( carrot, beans, green peas or any choice of vegetables)

Turmeric – ¼ tbsp

Chopped ginger– ½  tbsp

Chopped chillies – 2 tsp

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Curry leaves – a few

cinnamon -  small piece

cloves – 2 or 3

Bay leaf – 1

Cumin seeds – 1tbsp

Rocksalt – to taste

Ghee – 2 tbsp

Juice of a lemon – 1 tbsp

Chopped coriander –2 tbsp

METHOD

 Soak the barnyard millet for four hours.

 Heat ghee in a pan and add cinnamon, cloves, bay leaf and cumin seeds.  After a
minute add curry leaves, chopped ginger and chopped chillies one after the
other.  Now add boiled vegetables, turmeric and rock salt. After 2 minutes add
soaked water.  When the water boils, add a little millet till it is cooked.  Now
turn off the fire and add lemon juice and chopped coriander.  The yummy kichidi
is ready.
 Tastes well with Raitha.

VARIATIONS:

 all  millets can be used to prepare this khichdi

NOTE

 Soak the millet for half an hour.  Then remove that water and wash the millet properly
and add 3 to 3.5 cups water and soak it further. Use the same water to boil the millet.

7.BARNYARD MILLET-  CARROT IDLI

Makes :20 idlis

INGREDIENTS

Barnyard millet – 3 cups 

Black gram – 1 cup

fenugreek seeds – 1 tbsp

beaten rice – 1/4th cup

rock salt – to taste

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grated carrot – ½ cup

METHOD

 Soak barnyard millet for 3 hours.  drain the water and dry it on a cotton cloth
for 2 hours .  Grind it coarsely like sooji and steam it for 15 minutes without
water and soak it further for 4-5 hours with adequate water which will be
absorbed by the ravva completely.
 Soak black gram, fenugreek and beaten rice for 3 hours. Grind them into a
smooth paste.
 Now mix both pastes and then add rock salt and leave it to ferment for 4 hours. 
 Add grated carrots and make idlis.
 Tastes well with coconut chutney or ginger chutney.

VARIATIONS:

 all  millets can be used to prepare this recipe.

8.BARNYARD MILLET SPICY STEAM BALLS

Makes :12 18 steam balls 

INGREDIENTS
Barnyard millet- 2 cups

water- 2 cups

salt - to taste

grated coconut- ¼ cup (optional)

Seasoning:
oil - 2 tbsp
mustard seeds- 1 tsp
cumin - 1 tbsp
channa dal- 1 tbsp
urad dal- 1 tsbp
chopped green chilies - 2 
Asafoetida - 3 pinches
curry leaves- a few 
METHOD

 soak the millet for 3-4 hours.

 In a pan , do the seasoning. ( Add in mustard, cumin, urad dal,chana dal  and  curry
leaves as well and let it splatter.Add  green chilies and saute for a min)
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 Add water, salt and cook till it reaches boiling point.

 Rinse the millet, drain water from it and add millet to boiling water and  cover it
with a lid.
 Cook until the millet is cooked and all the water is absorbed.Add coconut give a
quick mix and switch off.
 allow it to cool for a few mins. Once it is hand bearable hot grease your hands with
oil and start making medium lemon  shapes or even as simply balls.Continue doing
it till the entire mixture gets over. If it's too dry then sprinkle a little water to hold
them together.
 Grease idli plates / steaming plate with little oil and carefully transfer the balls to
the plate and steam it for 6-7mins. Switch off and wait for 5  mins and serve with
chutney. 

VARIATIONS:
 little millet can also be used instead of barnyard millet 
 The leafy vegetables and grated carrot  can be added instead of coconut. 

9.BARNYARD MILLET JEERA RICE

Makes : 2 servings

INGREDIENTS
barnyard millet- 1 cup

jeera- 2.5 tbsp

green chilies (slit) - 2

cloves-2

salt - to taste

curry leaves- few

fresh coriander- fistful

oil/ghee- 2-3 tbsp

METHOD

 Soak the barnyard Millet for 3 hours and cook the barnyard Millet Rice and spread
it on a plate and cool it. (The method of cooking millets perfectly without them
being sticky can be seen under the ‘Millet cooking  tip’) 

 In a pan add ghee/oil. Add Jeera, green chillies,curry leaves and cloves. Sauté for 2
minutes on medium heat.Add cooked  Millet,salt ,fresh coriander and mix well 
Switch off.
 server with dal or curry.

variations :
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 all  millets can be used to prepare this recipe.

FINGER MILLET

1.FINGER MILLET HALWA

Makes :7-9 servings 

INGREDIETNS

Finger millet – 2 cups

Jaggery – 2.2 cups

Ghee / cold pressed oil – ½ cup 

Cardamom powder – 1 tbsp

METHOD

 Soak finger millet for 6 to 8 hours and grind them softly with water. Sieve with a
cloth to make finger millet milk. Keep it aside for 1 hour.
 After an  hour water  comes up and white residue stays at the bottom. Throw the
water and keep this white residue.
 Take a pan with a thick bottom  and add jaggery and ½ cup water to it.  Boil it till
you get sticky syrup with one string consistency. 
 Add residue of finger millet to the syrup and keep stirring. Don’t allow it to form
lumps. Once it turns brown add cardamom powder and ghee.  Apply ghee to a plate
and pour the mixture into it.  Once it cools cut them into pieces and serve.

2. FINGER MILLET – BOONDI – KARAM

Makes :4-5 servings 

INGREDIENTS

Flour of finger millet – 1 cup

Flour of Bengal gram – ½ cup
Chilly powder -  1sp
Garlic pods – 6
Curry leaves – a few
Jaggery powder – ½ sp
Rock salt – to taste
Oil – to fry 
Sour curds – 1tsp

METHOD
 Mix flours of finger millet and Bengal gram with salt, sour curd  and water
and make thick batter.  Keep it aside for an hour.
 Heat oil in a pan. Pour the batter  directly into the hot oil through a plate
with holes / boondi plate. Fry them golden brown. 
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 Heat 2 spoons of oil in another pan. Add crushed garlic pods, curry leaves,
jaggery powder and fry.  Add the above to the fried boondi. 

VARIATIONS

 all  millets can be used to prepare this boondi karam

3. RAGI PANCAKE

Makes 12 to 14 pancakes

INGREDIENTS

Finger millet flour – 1 cup

Chopped Dates – ¼ cup

Ripe banana – 1

Grated jaggery – 1 cup

Cinnamon powder – 2 pinches

Grated coconut – ½ cup

Ghee – enough to fry

Honey – 3 tsp

METHOD

 Mix the finger millet flour,  banana, jaggery, coconut and add enough water and
grind it in a mixie to make a paste like idli batter. Add chopped dates and
cinnamon powder to this batter. 
 Grease the pancake pan with ghee and pour a ladle of batter and fry them on both
sides. 
 Serve them with honey.
VARIATIONS

 all  millets can be used to prepare this pan cakes 

4.FINGER MILLET  SESAME LADDU

Makes  20 laddus

INGREDIENTS

Ragi flour– 1 cup

Jaggery – 1.5  cups
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Roasted Sesame – 1 cup 

Grated dry coconut – 1 cup (optional)
Ghee – ¼ cup 
Cardamom powder – ½ tsp

METHOD
 Fry ragi  flour in a little ghee (  3 tsp ghee)till it turns golden brown. 
 Grind jaggery, coconut and roasted into a fine powder.
 Mix both mixtures in a large plate and add remaining  ghee and cardamom
powder and make laddus.

VARIATIONS

 all  millets can be used to prepare this laddus 

5. RAGI BISCUIT

makes:25- 20 biscuits 

INGREDIENTS

ragi flour- 1 cup

fine besan (chana  flour)- 1 cup
jaggery powder –1 cup
ghee  /cold pressed oil– 1 cup
cinnamon powder-1 tsp

METHOD
 Mix ragi flour, besan ,cardamom powder in a mixing bowl and sieve them.
 Add jaggery powder to the above sieved mixture and mix well.  Add
ghee/oil  and mix thoroughly . If required you can add 2  - 3 tsp more ghee
for better consistency.

 Divide the dough into small balls. Flatten them slightly and press down with
a fork.

 Place them on a baking tray  and place them an  inch apart. Keep this tray in
the fridge for 20 mins.
 Preheat the oven to 170 c for 15 mins. Bake them for 12 to 15 mins and cool
them for 20 mins before serving.

6. RAGI LASSI
 makes- 3 glasses 

INGREDIENTS

ragi flour- 3 tbsp

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curds- 2 cups

jaggery powder – 5-7 tbsp (adjust as per your requirement)

elachi (cardamom) powder- ½ tsp

rose water- 2 tbsp

METHOD

Mix Ragi flour in 2 cups of water and keep it aside for an hour. Then mix well with a spoon
and keep it on the stove and boil for 5 to 7 minutes. Keep stirring while it is on the stove.
Then take it off the stove and keep it aside and allow it to cool. 

Take curd and blend it in a blender well. Add the ragi flour mixture to it. Add jaggery
powder and rose water. If needed one can add 2 cups of water also. Blend till the mixture
becomes frothy on the top. Sprinkle cardamom powder and serve. The soothing Ragi lassi
is ready.

VARIATIONS

 jowar bajra  can be used to prepare this recipe.

7. RAGI MASALA BUTTER MILK

makes-4 glasses 

INGREDIENTS 

ragi flour- 6 tsp

Skimmed butter milk- 4 cups
Roasted cumin powder – 1 tbsp
Pepper- 3-4 corns
Black salt – 2 pinches
Salt – to taste
Ginger – 10 grams
Curry leaves / mint- a  fistful

METHOD
 Mix Ragi flour in 2 cups of water and keep it aside for an hour. Then mix well with a
spoon and keep it on the stove and boil for 5 to 7 minutes. Keep stirring while it is
on the stove. Then take it off the stove and keep it aside and allow it to cool. 
 Make a paste of ginger, pepper, curry leaves / MInt.

 Take the butter milk in a mud pot and add the prepared ragi flour mixture.  Then
add the prepared paste, black salt and salt according to taste and keep it aside for
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an hour or two. Allow it cool.  Sprinkle with jeera powder and chopped coriander
before serving. This cools the body in summer.  
 One can add the finely chopped onions according to their taste.  

VARIATIONS

 jowar bajra  can be used to prepare this recipe.

8.RAGI ALMOND ROSE MILK SHAKE 

makes: 2 servings 

INGREDIENTS

Sprouted Ragi Flour  – 3-4 tbsp

soaked and peeled almonds - 10-12

coconut  Milk – 4 cups

jaggery powder to taste

desi rose petals - few (optional)

METHOD

 Take ragi flour in a saucepan, add in water and mix well so no lumps are formed.
Now cook this on low heat till it thickens. 
 Take it off the heat and  cool this mixture.
 blend  almonds ,rose petals in a blender  and add jaggery powder ,coconut milk and
ragi mixture and blend again till creamy  and pour into glasses and chill before
serving. 

VARIATIONS

 jowar bajra  can be used to prepare this recipe.

 
9.RAGI CARROT CAKE

makes: 3-4 servings 

INGREDIENTS

 Ragi / Finger Millet Flour -1 cup

 flaxseed powder- 1 tbsp (optional)
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 Thick Jaggery Syrup - 1/2 cup

 Grated Carrots-1 cup
 Peeled and finely Grated Potatoes-1/2 cup
 Baking Powder-1 tsp
 Baking Soda- 1/2 tsp
 Cashew /almond /walNuts - fistful
 Salt- 2 pinches
 Cardamom Powder-1/2 tbsp
 Thick Curd/vegan curds-1/2 cup
 Ghee/cold pressed oil preferably coconut oil-1/2 cup

METHOD

 In a bowl mix together ragi flour, flaxseed powder,baking powder, baking soda,
salt and cardamom powder and sieve them.
 Boil grated jaggery and water to make a thick syrup. For 1/2 cup of syrup we will
need 3/4 cup of grated jaggery. Let it cool down.
 In another bowl mix together ghee/oil and jaggery syrup and add in the curd
and whisk.
 Now add the sieved flour mixture and mix until the batter is lump free.
 Add in the grated carrots and potatoes and mix.
 Finally add the nuts and mix well to incorporate.
 Grease and dust cake moulds.
 Preheat the oven to 180°C for 10 mins.
 pour the batter into the cake moulds   and bake for 30 mins to 40  mins  at
180°C.time may vary depending on the oven.
 Insert a toothpick and check whether they are done. If it comes out clean, then
it shows that they are done. cool completely on the wire rack.Slice only when it
cools completely.. 

VARIATIONS

 You can prepare this recipe with jowar,ragi,foxtail and kod millet.
 nuts  can be replaced with raisins.
 cardamom powder can be replaced by cinnamon powder.
 curds can be replaced by coconut/ almond milk.
 carrot can be replaced with coconut/banana 

Jowar

1. FLATTENED GREAT MILLET (JOWAR CHUDUVA) MIXTURE

makes-2-3 servings 

INGREDIENTS

Flattened great millet (pressed jawar) – 1 cup

Chopped green chilies – 1 tsp

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Oil – 3 tbsp

Salt – to taste

jaggery powder – ½ tbsp 

roasted bengal gram – 2 tbsp

Ingredients for seasoning

Mustard  seeds 1 tsp

Cumin seeds – 1 tsp

Bengal gram – 2 sp

Red chillies – 2

Peanuts – 1/4th cup

Turmeric – ½ tsp

Curry leaves – a few

METHOD

 Roast flattened great millets and keep aside.

 Heat oil in a pan and add mustard seeds, cumin seeds, bengal gram,  redchillies,
peanuts, green chillies, turmeric and curry leaves  one after the other and fry. 
 Now add roasted flattened jawar, fried Bengal gram, jaggery powder and salt. Mix
all the ingredients thoroughly.  Great millet mixture is ready to serve. 

VARIATIONS

1. You can add roasted seeds like watermelon/ kaju/ badam etc 

2.JAWAR SWEET MATRI 

makes-15 matris 

INGREDIENTS

Jowar flour- 1 cup

Jaggery – 1/2 cup
Fennel seed powder- ¼ tbsp
Ghee- 2 tbsp
Oil to fry 

METHOD
 Mix jaggery with enough water and keep it aside.
 Mix jawar flour and fennel seed powder.  Add jaggery water to the flours and make
a dough of roti consistency and keep it aside for half an hour. 
 Divide the dough into small portions and make them into balls. Roll each ball into a
small poori and press lightly with a fork to make small impressions. 
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 Fry them till golden. Tasty sweet matri is ready to taste, 

VARIATIONS

 all  millets can be used to prepare this matris 

3.JOWAR GREEN PEAS UPMA

makes: 2-3 servings

INGREDIENTS

jawar SEMOLINA (jawar sooji)- 1 cup

boiled green peas - ½ cup (optional)

chopped onion- ¼ cup

split green chilies- 2

curry leaves-  a few

lemon juice- 1 tbsp

fresh coriander-few 

finally chopped ginger - ½ tbsp

for tempering (seasoning) 

mustard :½ tbsp

cumin -½ tbsp

channa dal- 2 tbsp 

asafoetida - 2 pinches

red chiles - 2

METHOD

 Dry roast the jowar sooji till the color changes.

 heat the oil in a pan. add seasoning ingredients one after another  and fry them.
 add chopped onions ,green chili ,chopped ginger ,curry leaves and boiled green
peas one after another and fry them.
 add 3 to 3.5 cups of water and sufficient salt and allow it to boil.
 add roasted jowar sooji when water reaches the boiling point .mix well and close
the lid. cook on a low flame till the ravva gets soft.
 add fresh coriander and lime juice to enhance taste.

VARIATIONS

 we can prepare this recipe with all types of millet soojis

 cashews also may be added.
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 add little ghee before taking it out to enhance the taste and flavour.

NOTE:

 stir the contents while adding sooji to avoid lumping.

4. JAWOR POTATO PARATHA

makes - 5-6 parathas

INGREDIENTS

jowar flour - 1cup

water - 1 cup

boiled mashed potato- ½ cup

chopped onion- ¼ cup

chopped green chillies- 1

chopped fresh coriander- fistful

salt - to taste

oil/ ghee is required.

METHOD

1. In a 2 Ltr Pressure Cooker add water, salt and one spoon oil.
2. Close and cook for a whistle . Switch off.
3. Carefully release the pressure and open the lid.
4. Add jowar  flour and mix thoroughly. Make sure there is no dry flour left.
5. Keep it closed with weight on for 15 minutes.
6. Open and add mashed potato,green chilies,chopped coriander, knead it and
divide the dough in round  equal parts.
7. Pat each portion on a floured surface using your palms till it is a circle of  5”- 6”
diameter.with oil/ghee.

5. JOWAR SWEET STEAM KARANJI

makes - 6-7 parathas

INGREDIENTS
For Dough:
 Sorghum/Jowar Flour - 1 cup

Water- 1 cup
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Salt - ¼ tsp

Oil- 1 tsp

For Filling:
Grated Coconut - ½ cup

Jaggery Powder - ¼ cup

Water- 2 tbsp

Ghee- 1 tbsp

Cardamom Powder - ½ tsp

METHOD

 In a 2 Ltr Pressure cooker, add water salt and oil. Close and cook for a whistle.
Turn off heat.
 Remove pressure manually and mix in jowar flour. Make sure no dry flour is left
out.
 Close the lid with the weight on. Keep aside for 15 minutes.
 Meanwhile, for the filling, heat a pan, add jaggery and water. When it starts
boiling, add grated coconut and cook till it becomes a thick mass. Turn off heat
and mix in cardamom powder and ghee.
 After 15 minutes, open the cooker and knead the dough briefly after greasing
the fingers.
 Divide into small lemon size balls.
 Take 2 small banana leaves without a middle vein  and wipe with a moist cloth.
 Heat a tawa and place the leaves one by one so that they are slightly wilted.
This step protects the leaf from tearing while folding the parcel.
 Now grease the leaf and place the dough in the centre and pat to make a small
disc. Let it be thin.
 Place a tablespoon of above prepared coconut filling one side of the disc.
Moisten the edges with water and fold the leaf from the opposite side.
 Steam the parcels for 10 minutes.
 Carefully remove the steamed wraps from the banana leaf and serve.

VARIATIONS:

 All millet flours can also be used for this recipe.

NOTE:

  
 Water quantity may vary according to the moisture content of the flour.
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6.SPICY STEAMED JOWAR BALLS 

 
makes : 2 servings
INGREDIENTS
Jowar Flour - 1 cup 

Water- 1 cup

Salt - to taste

Oil - 1 tsp

Spicy chutney powder - 2 tbsp

grated carrot - 4tbsp (optional)

salt - to taste

Seasoning:

Mustard Seeds - 1 tsp

Channa dal- 1 tbsp

Asafoetida- 3 pinces

Curry Leaves-10

Oil - 3 tbsp

Chopped Coriander Leaves - 3 tbsp

METHOD

 in a 2 Ltr Pressure Cooker add water, salt and oil.

 Close and cook for a whistle . Switch off.
 Carefully release the pressure and open the lid.
 Add flour and mix thoroughly. Make sure there is no dry flour left.
 Keep it closed with weight on for 20 minutes.
 Open, add  Spicy Chutney powder and knead briefly so that it gets mixed up
with the dough evenly.
 Make tiny balls out of the dough and steam them for 10 minutes on medium
heat.
 In a pan add oil and do the seasoning of mustard seeds, Channa dal, asafoetida
and curry leaves.
 Add the steamed jowar balls and saute for 10 minutes on low fire. Occasionally
turn the balls so that it becomes crispy on all sides.
 Once done, garnish with coriander leaves and grated carrot. Serve hot.

 SPICY CHUTNEY POWDER

chana daal– 2 tbsp, urad  daal  -2 tbsp,white sesame - 3 tsp,curry leaves - a few, red
chilies- 1 ,1/4 Tsp Asafoetida,salt- to taste 
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 dry roast all ingredients one after another  except asafoetida and salt.let all
the roasted spices  cool down and grind them into a fine powder and add 
asafoetida and salt . (Note: Grind in intervals of some seconds to a coarse or
fine powder. Do not grind at a stretch as then the sesame seeds will release
oil ) 

7.JOWAR KARASEV

makes : 3-4 servings 

INGREDIENTS
Jowar flour - ½ cup

gram flour(besan)- 1 cup

butter- 1 tsp

crushed pepper - 1 tsp

chili powder- ½ tsp (adjust as per your taste)

hing-  3 pinches

salt- to taste

oil for deep frying 

METHOD

 Mix all the ingredients except oil in a wide bowl.

 Add water little at a time and make a soft dough.
 Heat oil in a pan.
 Using the sev plate  of chakli  press, press small strips in the hot oil.
 Flip them a couple of times in between and when it becomes crisp, remove and
drain excess oil using a kitchen tissue.
 Once cooled, store in an airtight container.

VARIATIONS

 All millet flours can also be used for this recipe.

NOTE:

Once the oil is hot enough to fry, keep the heat on medium and fry the sev. This prevents
darkening of sev and gets cooked well from inside.

8.POPPED (PUFFED) JOWAR LADDU

makes : 10 laddus
INGREDIENTS
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popped jowar - 5 cups

jaggery- 1.5 to 2 cups (adjust according to taste)

ghee- 1 tsp

METHOD

 Take a pan and add jaggery and water and boil it. stir on low flame till it
turns frothy.
 Check the consistency, by dropping syrup into a bowl of water, it should
form a soft ball. else boil for another minute and check.
  
 Turn off the flame and add ghee and popped jowar  and mix gently.mix until
the mixture is well combined and jaggery syrup is coated well.
  
 Grease your hand with ghee or wet your hand with water and prepare ladoo
when the mixture is still warm.
Variations :

 You can add roasted peanuts to this recipe.

9.JOWAR CHAAT RECIPE 

makes : 2-3 servings 

INGREDIENTS :

popped  jowar - 2 cups

salt to taste

red chili powder- ⅛ tsp (adjust as per your taste)

ghee /oil 1 tsp

chaat masala - ¼ tsp

chopped onion - ½ cup

chopped coriander- fistful

grated carrot-  3 tbsp

chopped green chili - 1

chopped cucumber- 3 tbsp

chopped ginger- ½ tsp

lemon juice- 1 tsp

steamed moong sprouts : ½ cup 

METHOD
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 Take a mixing bowl and add the steamed sprouts and onions,carrot,  cucumber.
green chilli and coriander ,chat masala, salt, red chilli powder and mix well.
 Add puffed jowar, crushed roasted peanut , fresh coriander and lemon juice to it
and mix well . tasty puffed Jowar chat is ready to serve.

VARIATIONS
 boiled and mashed potato also can add instead of steamed sprouts.

PEARL MILLET

1.PEARL MILLET (BAJRA) MATRI (namkeen)

makes: 10-12 matris 

INGREDIENTS

BAJRA  flour- 1 cup

Black gram flour – 3 tsp
kasuri methi - fistful
Carom seeds- 4 pinches
Crushed pepper- 1 tsp
Ghee/hot oil – 2 tsp
salt – to taste
oil- to fry

METHOD
 Mix Millet flour, Black gram flour, Kasuri methi,  carom seeds, pepper, ghee / oil
and salt. Add enough water to make a dough of roti consistency
 Divide the dough into small balls and roll them into mini  pooris. Pierce them lightly
with a fork. Fry them in oil to make yummy matri. . 

VARIATIONS
 all  millets can be used to prepare this matris 

2.PEARL MILLET (bajra)- FLAX SEEDS LADDU

makes: 10-12 laddus 

INGREDIETNS

Pearl millet flour – 1 cup

Flax seeds – 1/2 cup

White sesame seeds – 1 cup

Jaggery – 1 and ½ cup

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watermelon seeds – 2 tbsp

Cardamom powder –1/2 tsp

Ghee – ¼  cup 

METHOD

 Roast the pearl millet flour in 3 tsps of ghee  till it turns golden.
 Roast flax seeds, sesame seeds, watermelon seeds separately. 
 Grind sesame seeds, flax seeds and watermelon seeds with grated jaggery, till the
mixture  gets to a binding consistency.
 Mix  both mixtures in a large plate along with cardamom powder and ghee and
make laddus.
 Garnish with roasted sesame seeds.
VARIATIONS
 all  millets can be used to prepare this recipe

3. PEARL MILLET (bajra) – DRUMSTICK LEAF ROTI

makes: 10-12 rotis

INGREDIENTS

Flour of pearl millet – 1 cup

Grated onion – ¼ cup

Drumstick leaves – ½ cup

Chopped green chillies – 2 tsp

Roasted  Peanut powder – ¼ cup

Carom seeds – 3 pinches 

Salt to taste

Oil to fry 

METHOD

 Take 1  cup of water and boil it and add carom seeds and salt and add the pearl
millet flour and mix well. 
  Cover the lid and take it off from fire. Keep it for 20 mins and Mix all other 
ingredients (drumstick leaves,roasted peanut powder and chopped green chilies)
and knead them into a dough.
 Divide into medium lemon size balls.
 Using a greased banana leaf/parchment paper, pat the balls into 1/2'' thick roti.
 Transfer it to the preheated tawa and cook both sides with oil. Pour a few drops of
oil in the holes so that the roti turns crisp.
 Serve hot with any chutney/raita
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VARIATIONS
 all  millets can be used to prepare this recipe

4.PEARL MILLET (bajra)SWEET - FRIED DUMPLINGS

Makes 25 dumplings 

INGREDIENTS

Pearl millet  –  2 cups

Grated Jaggery – 1cup

Grated coconut – ½ cup

Cardamom powder – 1/4 spoon

Pepper powder  – 1/4 spoon

Cooking oil – Enough for deep fry

METHOD

1. Soak pearl millet for 6 hours and remove the water and dry it in shade. When
20% moisture is remaining grind in the mill. Sieve the flour
2. Boil the grated jaggery in  half a cup of water
3. Add grated coconut, flour, cardamom flour, pepper powder.
4. Mix the above ingredients into a dough (like roti dough) and hand pound it till
it gets into a binding consistency.
5. Make them into small balls and press them with your hand  like small pooris and
deep fry them on both sides till it turns golden brown.
6. Pearl Millet SWEET FRIED DUMPLINGS are ready.

VARIATIONS

1. Sesame seeds can be added  along with grated coconut to the flour
2. Grated  coconut can be avoided as per individual preference.

5. BAJRA RAW BANANA CUTLET

 
Makes :12-15 cutlets 

INGREDIENTS

bajra flour- 1 cup

pepper powder- 1 tbsp
coriander powder- 1 tbsp
kasuri methi- 2 tbsp
turmeric- 1/2 tsp
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ajwain- 3 pinches
grated ginger- 1 tsp
roasted peanut powder- ¼ cup
pudina paste/green chutney - 1 tbsp
raw banana -1
jaggery powder- 1 tbsp
salt- to taste
lemon juice- 2 tsp
oil/ghee- to roast the cutlets 

METHOD
 Roast the flour and keep it aside. 
 Boil the raw banana and when it gets cooled mash it well and keep aside.
 Add pepper, coriander poser, kasuri methi, mint paste, grated ginger,
turmeric, lemon juice, ajwain, powder of ground nuts seeds and mix well.
Now add the mashed raw banana and mix well. if one wishes 2 sps of oil or
water can be added. 
 Now divide the dough into small portions and press them into desired
shapes. 
 Fry them in oil in a pan on both sides for tasty cutlets. 
 Can be eaten with tomato sauce or green chutney. 

VARIATIONS
 Can be made with all types of Millet Flours .
 Raw banana can be replaced with potato or yam

6.BAJRA LAUKI PARATHA

Makes :7-10 cutlets 

INGREDIENTS

Bajra flour- 2 cups

grated lauki (bottle gourd)-1 cup

chopped green chilies- 3

chopped fresh coriander - 3 tbsp

coriander powder- ½ tsp

cumin powder- ½ tbsp

turmeric powder- ½ tsp

salt to taste

oil for making parathas 

METHOD
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1. In a mixing bowl, mix grated bottle gourd, salt and keep aside for 10 minutes.
It will leave water.
2. Now, add all other ingredients except oil and mix well. Using little hot water,
make a soft dough. The water quantity depends on the moisture from the
lauki.
3. Keep covered for 10 minutes. Divide into equal portions.
4. Take one portion and pat it on a greased banana leaf or a parchment paper.
5. Transfer this to a preheated pan/tawa and cook both sides with oil to make
parathas.
6. Serve with curd or raita.

7.BAJRA ALOO BHUJIYA SEV

Makes :3-4 servings

INGREDIENTS
BAJRA FLOUR- 1 CUP

BASAN - ¼ cup

chilli powder- ¾ tsp - 1 tsp (adjust as per your taste)

dry mango powder (amchoor) - ½ tsp

chaat masala- ½ tsp

garam masala- ½ tsp

oil to fry sec

salt- to taste

boiled and mashed potato - 1.25 cup

METHOD

 Add all the spices to mashed potato and mix thoroughly. Make sure there are
no lumps of potatoes.
 Now, add the flours and hot oil. Mix everything well and add water little at a
time and make a soft tight dough.
 Heat oil in a pan. When the oil is ready for frying, using the sev plate of the
Chakli  press, squeeze some sev in the oil. Fry the bhujiya on medium heat. Flip
a few times, so that the sev is well fried from all sides.
 Once done, remove on a kitchen tissue.
 After cooling, store it in an airtight container.

VARIATIONS

 All millet flours can be used for this recipe.

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NOTE
  The water quantity depends on the moisture content of the potatoes.
 Adjust spice level according to individual taste.

 
8.BAJRA MUFFINS
makes: 18- 20 muffins
INGREDIENTS
bajra flour- 2 cups

powdered jaggery (powdered brown sugar)- ¾ cup

baking powder- 1 tsp

salt- a pinch

cold pressed oil/butter- 1 /2 cup

almond milk/thick coconut milk- 1 cup

cinnamon powder- ½ tsp

flaxseed powder- 1 tbsp

isabgol powder- 1 tsp

raisins - ½ cup 

METHOD

 Mix the flaxseed powder and isabgol powder in coconut milk and soak them for 30
mins.
 In a bowl mix together bajra flour,baking powder,salt and cinnamon powder and
sieve them and keep it aside.
 in a mixing bowl add butter/oil ,powdered jaggery ,coconut milk and beat well till
jaggery powder dissolves.Now add the sieved flour little by little and fold. finally 
add raisins .
 grease the muffin mould and pour above batter into moulds.
 Preheat the Oven at 180 Degrees for 10 minutes.
 Bake for 20 to 22 minutes. Time may vary depending on the Oven.
 Insert a toothpick and check whether they are done. If it comes out clean, then it
shows that they are done. Remove the muffins mould from the oven and let it cool
down for 20 minutes and take out the muffins and serve.

VARIATIONS

 You can prepare this recipe with jowar,ragi,foxtail and kod millet.
 raisins can be replaced with nuts like almonds ,cashews.
 cinnamon powder can be replaced by cardamom powder.

9.BAJRA BEETROOT BURFI

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makes: 10-12 burfis

INGREDIENTS
bajra flour- 1/2 cup

grated beetroot- 1 cup

roasted peanut powder - ½ cup

ghee/ cold pressed oil- ¼  cup

jaggery- 1 - 1.2 cup (adjust as per your taste)

cardamom powder- 1 tsp

roasted nuts -fistful

METHOD

 Fry the bajra flour with 4tsp ghee till it turns golden and keep it aside.fry the
grated beetroot in the same pan with 4 tsp ghee/oil till total moisture evaporates
and  keep it aside.
 take a sauce pan and mix water and jaggery. stir continuously on medium flame till
the jaggery reaches to 3 string  consistency.You can check the 3 string consistency
of jaggery syrup by adding few drops of the syrup to 1/2 Cup Chilled Water.If the
syrup drops comes up and floats on the surface of the Chilled Water,then the
mixture is ready.If the mixture is not ready,then cook the Syrup on medium flame
for 2 more minutes.
 Once the jaggery  Syrup is ready,switch off the flame.now add little ghee , roasted
beetroot,bajra flour,roasted peanut powder,cardamom powder to it quickly and
mix it well.
 Now the burfi mixture is ready.Take a greased tray and spread the mixture properly
in the same level.
 garnish this buri with roasted nuts.  Cool down the mixture for around 15-20
minutes.Once the mixture is cooled down,cut the mixture in your favourite shape
with the help of a sharp knife and serve.

VARIATIONS:

 You can prepare this recipe with all millets.

 beetroot can be  replaced with carrot/ coconut.
 
 
 
 
 

Kitchen health Tips

 While cooking sweets, addition of a speck of sonth makes the sweet easily
digestible and prevents phlegm related maladies.
 Adding cinnamon powder to cardamom powder used in sweets helps to control
blood sugar.
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 A cup of cinnamon decoction helps digestion after heavy meals in parties and
festivities.
 Adding ajwain to food from time to time helps relieve digestive as well as problems
related to the stomach.
 An effective remedy for piles, constipation and related ailments can be prepared
by taking two parts of myrobalan (harad) powder, one-part turmeric and four parts
jaggery made from toddy tree, grinding them to a fine powder and making them
into pills the size of a rita seed. Two pills should be taken once in the morning and
once in the evening, along with a spice-free diet with a sauce of ground black
pepper and jeera, and occasionally radish juice.
 Decoction made from mint leaves is effective in treating continuous hiccups, colds
and indigestion.
 Crushed Indian jujubes (ber), with added salt and jeera made into dried snacks (vadi)
taken occasionally helps to improve appetite and increase the flow of digestive
juices for better digestion. 
 Roasted gram powder, camphor and toddy tree jaggery ground and made into balls
are taken regularly  to help build up muscles.
 Rice gruel with ajwain or cumin seeds, rock salt and amla powder taken particularly
in summer, helps to replace mineral salts lost due to heat and gives strength. 
 Decoction of basella (Malabar spinach) taken twice a day ensures smooth and
regular urination.
 If peanuts are taken along with jaggery, the ill effects of peanuts on bile are
eliminated.
 A spoonful of powdered mixture of curry leaves, drumstick leaves and tamarind
leaves dried in the shade added to our daily cooking recipes like idli, dosa and
chapati doughs, snacks, rasam etc. adds flavour, increases nutrition and builds
resistance to disease.
 Indigestion with thirst induced by eating oily foods can be countered by drinking
diluted buttermilk without butter but adding rock salt and lime juice.
 Millet gruel fortified with things like ajwain, lime juice, cumin seed powder, curry
leaves powder, drumstick leaves powder taken from time to time, especially when
feeling weak or ill, improves digestion and increases appetite. 
 Grapes and sugar candy ground with skim from curds can reduce burning sensation
while passing urine.
 Korra or Aarika flour boiled with coconut oil and turmeric applied after cooling
relieves edema and painful boils. 
 Mixture of Aarika floor, andukorra flour and urad flour used for application before
bath helps relieve skin ailments.
 Massaging the scalp with juice of ponnaganti leaves mixed with an equal
proportion of coconut oil, boiled till the volume is reduced to half and cooled cures
eye ailments and cools the eyes. 
 A liniment made of cow’s urine, tulasi, salt and lime juice give good results in
treating skin diseases like eczema, ringworm etc.
 Dried and powdered skin of pomegranate fruit gives good results in treating, lack
of taste, upset bowels etc. It can also relieve bleeding piles when applied along
with lukewarm buttermilk or water.
 Roasted and ground watermelon seeds or pumpkin seeds added to sweets like
laddoos, appams and boorelu, improve the taste and are good for increasing
hemoglobin in the blood, especially for pregnant women.  
 Grated carrots and beetroot or finely cut leaves of methi, cholai, or drumstick
added to idli, dosa or chapati dough improves the taste and adds nutritional value.
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 Consumption of oily foods can cause thirst accompanied with nausea. It can be
relieved by drinking buttermilk with lime juice and a dash of salt 
 One can protect oneself from anemia by regular consumption of ragi in our diet.
 
OUR KITCHEN IS OUR PRIMARY PHARMACY

1.Turmeric
 Turmeric holds a special place in the lifestyle of India. It is considered
auspicious for women. From birth to death, turmeric has been used in Indian
homes from time immemorial on every auspicious occasion. That shows the
importance of turmeric. Turmeric enhances immunity and acts as a
disinfectant. 
 For urinary disorders, diabetes etc, turmeric taken with amla powder or
amla juice gives good results.
 Jaundice can be cured by taking ten-gram turmeric mixed with half a cup of
cow’s milk yoghurt every morning for ten days. A spice free diet of
buttermilk and rice should be maintained during the period.
 Adding a speck of turmeric to the water used in steam inhalation will cure
colds quickly.
 One-fourth spoon of powdered mixture of turmeric, cloves, japatri and
cinnamon, mixed with a spoon of honey taken every morning relieves
allergy related colds, sneezing and breathlessness. 
 White spots on the skin can be cured by applying the juice of turmeric
flowers.
 To relieve pains during menstruation a bean size pill of turmeric should be
taken every morning. It will also strengthen the uterus.
 Eczema, ringworm etc. can be cured by applying a paste of turmeric and
neem leaf juice.
 Ensure that the turmeric used is pure. Avoid excessive use of turmeric.
2.Mustard Seeds
 Improve digestion and increase appetite.  They are a great cure for skin
diseases and reduce gas in the stomach.
 Asthma can be relieved by taking half a spoon of mustard oil with toddy
jaggery.
 Chew half a spoon of mustard seeds and wash your mouth. It will reduce
ailments of the teeth and gums. 
 Soak mustard seeds in water and grind into a paste and apply the paste to
skin affected by eczema, ringworm etc, and bathe after it dries up to get
good results.
 One fourth teaspoon of mustard seed powder taken with rice can relieve
dysentery. 
 For skin ailments, apply mustard oil and neem leaf oil mixed in equal
proportions.
 Rickets can be cured by massaging the body with mustard oil and sitting in
the sun.
3. Fenugreek (Methi)
 Removes disrelish and improves digestion. A good cure for allergies and
fevers. Purifies the blood. Strengthens the heart.  Also a remedy for
excessive sweating or excessive evacuation. 
 Swallowing fenugreek seeds soaked for four hours in yoghurt on an empty
stomach gives good results in controlling diabetes.
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 Consuming juice of fenugreek leaves relieves menstrual pains and improves

menstrual flow.
 Diarrhoea can be controlled by taking 1/4th spoon of soaked fenugreek
seeds with one spoon of butter and three spoons grated onions.
 Sweet balls made with fenugreek seeds fried in cow's ghee, ground and
mixed with 1/4th cup ooda rice soaked for six hours, old jaggery and cow's
ghee, taken once in four days improves milk flow in nursing mothers.
 For treatment of pimples and blackheads and getting a smooth shiny skin,
applying a paste of fenugreek seeds soaked in yoghurt overnight and
washing the face with                 (sunnipindi ) next morning gives good
results. 
 Boiled fenugreek powder mixed with turmeric applied to wounds and boils
helps to get rid of them faster.
 Fenugreek seeds soaked in yoghurt ground to a paste and applied to the
hair helps to remove dandruff and helps in stronger hair growth.
 Fenugreek seeds are  bitter and should be taken in limited quantities.
Excessive consumption of bitter weakens the body. Pomegranate juice is an
antidote for this.

4.Cumin (Jeera)
One fourth teaspoon of cumin seeds fried in ghee and powdered consumed
with buttermilk and salt strengthens the uterus and improves digestion. 
 Cumin decoction is a good remedy for tiredness and aching limbs.
 Taking 1/2  a teaspoon of cumin seeds with one teaspoon  of old jaggery
three times a day cures winter fevers and improves the appetite.
 Cumin seeds should be soaked in lime juice overnight and dried during the
day for seven days. The dried product should be ground and 1/4th spoon of
the powder consumed daily either with lukewarm water or buttermilk 
relieves migraines and intestinal maladies.
 Consuming rita seed sized balls made of equal parts of fried and roasted
cumin seeds and jaggery twice a day can cure urinary ailments like burning
sensation while passing urine, yellow urine etc. and is good for the heart. 
 Black cumin (kala jeera) decoction is an effective cure for flatulence and
constipation.
 Charred jeera decoction cures stomach ache.
5. Ajwain
 Great medicine for indigestion. Effective remedy for urinary disorders,
particularly in women.
 Lightly roasted ajwain mixed with rock salt and ghee should be given to
children at least once a week as a first morsel to improve their digestion.
 Ajwain decoction is effective in controlling diarrhoea. 
 If women take Ajwain decoction during menstruation it will ease the pain
during menstruation.
 For infants affected by constipation or diarrhoea are relieved by feeding
them one spoon of ajwain water.
 Taking pills the size of rita seeds made by mixing three specks of ajwain
powder and jaggery three times a day for a week and maintaining a spice free
diet cures skin diseases like rashes, itches etc.
 Ajwain taken with lukewarm water twice a day before meals can control bad
cholesterol and triglycerides. It also strengthens the heart and kidneys.
 1/4th spoon of ajwain mixed with pepper taken with lukewarm water on an
empty stomach helps to cure stomach ache and improves digestion.
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 People with warm bodies should not take too much of ajwain. Coriander juice
is the antidote.
6.Black Pepper
 It is no exaggeration to say that India faced many invasions by marauders
looking for black pepper. Black pepper was used in India as a hot spice before
the advent of green chillies. It is a  good remedy for respiratory, digestive and
urinary disorders.
 Decoction made from charred black pepper and cloves can control loose
motions and indigestion.
 All kinds of fevers can be cured in a week by taking black pepper with onion
juice on an empty stomach, maintaining a spice free diet supplemented by
fruit juice, millet and sago porridge.
 A half spoon of a mixture of ground black pepper and saunf taken in equal
proportion taken with a spoon of honey twice a day relieves piles.
 Ground black pepper, fried in ghee and mixed with thick jaggery syrup is a
cure for many intestinal maladies, particularly viscous blood and loose
motions.
 People suffering from burning sensation in their limbs can get relief by
applying ghee mixed with a little black pepper powder.
 For people feeling debilitated or desires to improve muscle strength,
chewing a betel leaf containing 6 grains of black pepper followed by drinking
cold water (from an earthen pot) for a few days gives good results.
 Persistent colds and coughs can be cured by taking 1/4th spoon of
ground black pepper along with two spoons of betel leaf juice and old jagree
on an empty stomach for a few days. 
7. Saunf
 A good medicine for fevers and indigestion, saunf is also good for the heart, 
lungs and uterus.
 Chewing saunf is beneficial for stomach ache, flatulence and heartaches.
 For immediate relief from stomach ache, take three pinches of a mixture of
ground roasted saunf and cloves with buttermilk or honey.
 Taking 1/4th spoon of a powdered mixture of saunf, myrobalan (harad) and
sonamukhi (senna leaves) with warm water overnight ensures proper
movement of bowels.
 Chewing saunf benefits people suffering from amebiasis.
 For fevers, vomiting and diarrhoea, taking saunf fried in ghee with honey is
beneficial.
 Taking saunf decoction in the mornings in summer prevents sunstroke and
other related ailments.
 For women with irregular periods taking saunf fried in ghee with old jaggery
or toddy jaggery gives good results. The same mixture taken twice a day, in
the form of rita seed sized pills relieves people with difficulty in passing urine
or those who get a burning sensation while passing urine. 
 Loose motions can be controlled by taking three pinches of a powdered
mixture of saunf and dried ginger, fried separately in ghee, with salt.
8.Asafoetida (Hing)
 Asafoetida is a wonderful remedy for digestive problems, ailments of small
and large intestines, phlegm related maladies like coughs and colds.
 For post delivery abdominal pain, a pinch of powdered hing fried in ghee
taken with warm water or buttermilk gives good results.
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 For good movement of bowels and  passing of stools free from the pain of
haemorrhoids, three pinches of powdered hing fried in ghee, taken with warm
water overnight, gives good results.
 People frequently suffering from cough can also benefit from the above
treatment. 
 Warm hing applied to teeth with cavities reduces pain.
 Hing should be taken only in limited quantities. Excess of anything is bad.
Overdose can cause imbalance. 
 Pregnant women should avoid consuming hing. Use the real black hing as far
as possible, instead of the white hing generally available.
9. Horse gram (Kulthi)
 Horse gram comes in three colours, black, white and red. The black variety is
best. It is a good medicine for rheumatism, respiratory disorders,
haemorrhoids, urinary disorders and constipation.
 Kidney stones can be removed by taking horse gram decoction made with the
juice of radish leaves.
 Horse gram decoction is also beneficial to women with irregular periods and
to nursing mothers.
 Fried horse gram mixed with methi, jaggery etc. is useful for nursing mothers.
10. Gooseberry (Amla)
 It builds immunity and helps to control aging. It purifies blood, controls
diabetes, bestows beautiful hair and skin and is good for the heart. In short it
is the most readily available amrita gifted to us by nature.
 One spoon of amla juice taken with a spoon of honey in the morning builds
immunity, helps avoid diseases and gives good results in controlling anemia.
During summer, soaking dry pips of amla in water and drinking that water
replaces mineral salts lost due to sweating. 
 Decoction made from amla leaves is a cure for mouth ulcers.
11. Ginger
 Although it is treated as a spice, ginger is actually a root with many medicinal
properties. It removes biliousness and improves digestion. Ginger is a good
remedy for fevers and joint pains.
 A small piece of ginger chewed with rock salt before meals, releases  juices in
the digestive system and eases digestion, particularly  before a festive meal.
 1/2 a spoon of ground ginger consumed as the first morsel can control a
slew ?????? of ailments for obese people, those with high cholesterol or
allergies or anemia, those with liver complaints, those having stomach ache or
heartache, indigestion or diarrhoea, urinary disorder, colds, coughs and
exhaustion.
 Taking a piece of ginger with jaggery every morning and Triphalachurna with
honey at night for a week removes bowel problems and strengthens the small
and large intestines.
 Two spoons of ginger juice taken with one spoon of honey relieves many skin
diseases, particularly rashes and also gives good results for people suffering
from frequent colds and sneezing.
12. Garlic
 Improves functioning of the heart, purifies blood and strengthens the nerves.
 Taking 5-6 garlic cloves relieves extreme urinary disorders, prevents strokes
and heart attack and reduces cholesterol.
 Three pinches of garlic and turmeric, in equal proportions, sun-dried and
powdered, taken twice a week can prevent paralysis. This mixture taken four
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times a week helps to relieve asthma patients during the winter and rainy
season.
 4-5 garlic cloves crushed with ghee taken daily  in the morning relieves bad
fevers.
 Garlic paste can be used as an ointment for wounds.
 Garlic should not be used excessively. Ghee and pomegranate are it's
antidotes.
13. Lime
 Improves digestion, increases immunity and enhances absorption of nutrients
from food.
 Regular intake of lime juice helps in early recovery from fevers.
 During summer, a glassful of buttermilk with lime juice, salt and sugar candy
can prevent sunstroke.
 Juice of one lime mixed in ten times water taken at bed time ensures good
bowel movement. 
 Adding a few dried pips of lime skin to the powder applied as paste before
bath ensures a glowing skin.
 During fevers, applying a piece of lime sprinkled with salt to the tongue
removes disrelish, bitterness and dryness and induces the release of digestive
juices.
14. Onions
 Purifies blood. Relieves backache, stomach ache and piles, improves flow of
semen and urine, body strength and clears blood vessels.
 Two spoons of onion juice taken with half a cup of water gives good results in
curing piles.
 For those from piles, grated onion mixed with amla and jaggery or toddy
jaggery taken twice a day gives good results.
 Massaging with onion juice relieves numbness in legs

---------- Forwarded message ---------

From: Raj Gopal <vasudharajgopal@gmail.com>
Date: Mon, Apr 27, 2020 at 4:09 PM
Subject: please do find the google document for new and modified recipes:
To: <anurag.ecologist@gmail.com>, Umendra Dutt <umendradutt@gmail.com>

Dear Blessed Souls,

I hope you are all well and safe.

I have deleted a few recipes because they are repeated and also I found a few mistakes.
I have changed a few recipes and rectified mistakes.  And also I made sure that they are
easier to understand.  I changed some recipes’ names so that you can understand better. 
Whatever and wherever I have changed I have made the font into the blue.  
I have added new recipes, more of Punjabi recipes. They are all in orange font. 
Please go through and check them before translating them into Panjabi. I was in a hurry
writing some of the previous recipes but had ample time writing the newer ones.
Therefore, I request you to kindly check each recipe before the translation.
 
70 of 73

In many millet workshops that I give, I am frequently asked questions and tips regarding
my recipes so I’ve also answered them and wrote them under ‘Millet cooking Tips’. They
are also in blue color.  If they have any more questions, they are free to write me an
email. 
please do find the google document for new and modified recipes:
https://docs.google.com/document/d/1Nsg542H8ZS2cKUi-
CR1X8BKKWdjtrYIQooapv0RA3Zk/edit?usp=sharing

MODIFIED AND NEW RECIPES LIST FOR YOUR INFORMATION. DETAILED RECIPES YOU
CAN FIND IN GOOGLE DOCUMENTS. :
 KODO MILLET

1. KODO MILLET PEPPER RICE

2. KADO MILLET -MOONG DAL DRUMSTICK LEAVES KICHIDI

3. KADO MILLET VEGETABLE  SOUP

4. KADO MILLET RIBBON PAKODA

5. KODO MILLET - BIRYANI

6. Kodo Millet Lemon rice  (new recipe)

7. Kodo Millet Halwa  (Karah prashad}(new recipe)

8 .KODO MILLET MOONG DAL PAKORI

9.KODO MILLET DILL ROTI (new recipe)

FOXTAIL MILLET
1. FOXTAIL MILLET PUMPKIN PATTIES. (new recipe)

2. FOXTAIL MILLET  AMLA SESAME RICE

3. FOXTAIL MILLET PROTEIN DOSA

4. FOXTAIL MILLET -SPICY RICE

5. FOXTAIL MILLET DOSA
6. FOXTAIL MILLET TAMARIND RICE (old name: FOXTAIL MILLET LEMON RICE

7. FOXTAIL MILLET PUDHINA RICE (new recipe)

8. Foxtail millet CHAKLI (old name ragi chakli)

9. Foxtail Millet Samosa(new recipe)

 
 

LITTLE MILLET
71 of 73

1.LITTLE MILLET PEANUT KICHIDI (old name: little millet sabudhana kichidi)

2. LITTLE MILLET SWEET DUMPLINGS (old name little millet gunta ponganlu)

3.  LITTLE MILLET  KHEER (Old name: Barnyard Millet Kheer)

4. LITTLE MILLET HERB PORRIDGE

5 LITTLE MILLET SPINACH SALAD

6. LITTLE MILLET - SWEET PUMPKIN SOUP(new recipe)

7. LITTLE MILLET UPMA

8. Little millet palak dosa (new recipe)

9. Little millet Bathua Leaves Rice (new recipe)

 
BROWN TOP MILLET
 
1. Brown top millet pepper dosa

2. Brown top millet coconut rice:

 3. Brown top millet green soup:

4. BROWN TOP MILLET ROSE FERNI

5. BROWN TOP MILLET MOONG DAL DOSA

6. BROWN TOP MILLET CURD RICE (new recipe)

 7. Brown top millet porridge (kanji) (new recipe)

8.BROWN TOP MILLET PINNI(new recipe)

9.BROWNTOP MILLET SWEET FRY DUMPLINGS. (new recipe)

BARNYARD MILLET

1. Barnyard miller kesari

2. Barnyard millet corn rice

3. Barnyard millet drumstick leaves rice

4. Barnyard millet gondu laddu

72 of 73

5. Barnyard millet beetroot dumplings. (old name little millet BEETROOT

GUNTAPONGADALU)

6. Barnyard millet vegetable kichidi

. (old name: little millet vegetable kichidi)

7. Barnyard millet- carrot idli (old name: little millet carrot idli)

8. Barnyard millet spicy steam balls(new recipe)

9. Barnyardmillet jeera rice (new recipe)

FINGER MILLET
1. FINGER MILLET HALWA

2. FINGER MILLET – BOONDI – KARAM

3. RAGI PANCAKE

4. FINGER MILLET  SESAME LADDU (old name: MILLET  SESAME LADDU)

5. RAGI BISCUIT (new recipe)

6. Ragi lassi(new recipe)
7. Ragi masala butter milk(new recipe)
8.RAGI ALMOND ROSE MILK SHAKE (new recipe)
9.RAGI CARROT CAKE(new recipe)
 

JOWAR

 
1. FLATTENED GREAT MILLET (Jowar) MIXTURE

2.JAWAR PUNJABI SWEET MATRI (new recipe)

3.jowar upma(new recipe)

4. Jawor potato paratha(new recipe)

5. Jowar sweet steam Karanji(new recipe)

6.Spicy steamed Jowar balls (new recipe)

7.Jowar karasev(new recipe)
73 of 73

8.Popped (Puffed) jowar laddu(new recipe)

9. Jowar chaat recipe (new recipe)

PEARL MILLET (BAJRA)

 
1.PEARL MILLET (BAJRA) PUNJABI MATRI (namkeen) (new recipe)
2.PEARL MILLET (bajra)- FLAX SEEDS LADDU

3. PEARL MILLET (bajra) – DRUMSTICK LEAF ROTI

4.PEARL MILLET (bajra)SWEET - FRIED DUMPLINGS (old name: PEARL MILLET

BOORELU)

5. Bajra raw banana cutlet(new recipe)

6.Bajra lauki paratha(new recipe)

7.Bajra aloo bhujiya sev (new recipe)

8.BAJRA MUFFINS(new recipe)

9.BAJRA BEETROOT BURFI(new recipe)

BEST WISHES

RAMBABU