Bisi bele bath (Foxtail millet)
Vegetables/ chicken Biryani (Foxtail Millet)
Roti (Pearl Millet)
Coconut Rice (Kodo Millet)
Pulao (Kodo Millet)
Sesame Rice (Little Millet)
Sago Kichidi (Little Millet)
Mexican Rice (Little Millet)
Chinese Fried Rice (Little Millet)
Mushroom Biryani (Little Millet)
Bisi bele bath (Foxtail millet)
Ingredients:
- Foxtail millet rice-3/4 cup
- Red gram dhal-1⁄4 cup
- Mixed vegetables-2 cups (Carrot, Drumstick, Beans, Onions)
- Red chillies-4 in no.
- Tamarind extract-3 tsp
- Curry leaves-2 string
- Coriander leaves-4 tsp
- Mustard seeds-1/4 tsp
- Turmeric powder-4 tsp
- Asafoetida- Pinch, Salt to taste
- Sambar powder-20 g
- Water
- oil & Ghee- as required.
Preparation method:
- Cook the foxtail millet rice, red gram dal, turmeric powder, salt in pressure cooker, add 4 cups of water, and cook until 5-6 whistles.
- Take a sauce pan, add oil. After heating add mustard seeds, cumin seeds, red chilli, curry leaves, and roast it for 2-3 minutes.Further add sambar powder, tamarind extract and chopped vegetables and saute it for 15-20 min.
- Now add cooked foxtail millet rice and red gram dhal to the above mixture and cook together till the mixture becomes soft.
- Transfer the foxtail millet bisi bele bath to a serving bowl.
- Sprinkle the chopped coriander and serve hot.
Vegetables/ chicken Biryani (Foxtail Millet)
Ingredients:
- Foxtail millet rice-11⁄2 cup
- Sliced Onions-2 cup
- Tomatoes-1 cup
- Green Chillies-5 in no.
- Chopped carrots-14 Cup
- French Beans-4 cup
- Half-boiled Green Peas-1⁄2 cup
- Green cardamom pods-8 in no.
- Black cardamom-2 in no.
- Cloves-10 in no.
- Cinnamon-1/2 inch Stick
- Bay leaf-5 in no.
- Caraway seeds (Shahi Jeera)-21⁄2 tsp
- Ginger-Garlic paste -11⁄2 tsp
- Turmeric powder-1 tsp
- Red chilli powder-1 tsp
- Coriander powder- 1 tsp
- Garam masala powder-1 tsp
- Lemon juice-1 tsp
- Chopped coriander leaves-2 tsp
- Chopped mint leaves-2 tsp
- Fried onions-1 tsp
- Salt -as Desired, and Food colour -a Pinch (If Desired).
Preparation method:
- Firstly, soak the foxtail millet rice for 30 minutes in a bowl.
- Then boil foxtail millet rice in four cups of salted boiling water with cardamom, cloves and cinnamon, until three-fourth done. Drain excess water and keep this flavored foxtail millet rice set aside.
- Take a cooker vessel, add required ghee and melt it for 3-4 min.
- Add green cardamom pods, cloves, black cardamom, caraway seeds and cinnamon along with bay leaf and roast it for 5-7 min. Add ginger-garlic paste, tomatoes, onions, carrot, french beans, and half boiled green peas. Sprinkle salt, cover and cook on medium heat for 2 minutes.
- Add turmeric powder, red chilli powder, coriander powder, garam masala powder and mix well for two minutes.
- Arrange a layer of cooked & flavored foxtail millet at the top over that arrange half the cooked vegetables.
- Sprinkle fried onions, lemon juice, food colour mixed in milk, coriander leaves and the mint leaves over the vegetables and rice.
- Cover with a lid and cook. Let it stand for 30 minutes. Serve hot with onion raita and paneer curry.
NOTE: For chicken biryani in the place of vegetables chicken can be substituted, remaining whole procedure is same.
Roti (Pearl Millet)
Ingredients:
- Pearl millet flour-1 cup
- Hot Water-1 cup.
Preparation method:
- Add hot water to the sieved pearl millet flour. Knead into smooth soft dough.
- Make it into round ball and spread it like round shape on polythene sheet by rolling stick or by hand pressing with palm.
- Bake the roti properly on both the sides of a pre heated tawa.
- Serve hot with any curry or dal
Coconut Rice (Kodo Millet)
Ingredients:
- Dehulled Kodo millet rice-50 g
- Coconut paste-30 g
- Bengal gram dhal-10 g
- Mustard seeds-5 g
- Green chilies-3 in no.
- Curry leaves-1 in no. (Bunch small)
Preparation method:
- Cook Kodo millet rice with water (1:2 ratio) for 20 minutes under medium flame and keep aside.
- Now take a fresh coconut and make a paste out of it.
- Take oil in a pan and add a mixture of mustard seeds and chana dal.
- Saute them together and add coconut paste to them.
- Mix them, sprinkle it with curry leaves, and green chilies. Saute all the ingredients together.
- Now add salt to taste and mix thoroughly.
- Now put the cooked Kodo millet rice into the pan and mix well.
- Cook for 5 minutes.
- Serve hot with tomato chutney.
Pulao (Kodo Millet)
Ingredients:
- Kodo millet-1 cup
- Water-5 cups
- chopped carrot
- Beans & Green peas-1 cup
- Onion-1 in no.
- Ginger-Garlic paste-1 tsp
- Green chilli-2 in no.
- Mint leaves-12 in no.
- Salt -as Needed
- Ghee- 3 tsp
- Oil-1 tsp
- Cinnamon-1 inch Piece
- Fennel seeds-1 tsp and Bay leaf- 2 in no.
Preparation method:
- Pre heat oven to 180 °C for 15 minutes and sieve all dry ingredients for uniform mixing.
- Beat sugar powder and egg whites for ’10 minutes until it gives nice foam and fluffiness.
- Now add cake gel and both essences and mix well.
- Add milk and oil to the above mixture and beat for 2 minutes.
- After that add finger millet flour, cocoa powder, salt, baking soda & baking powder to the egg mixture and make it into fine batter.
- Put the batter in baking mold and place in the oven at 180 °C for 35 min.
- Take the cake out and wait for 15 min
- Cut into pieces and serve a delicious and spongy finger millet cake.
Sesame Rice (Little Millet)
Ingredients:
- Dehulled little millet-50 g
- Peanuts (Groundnuts)-1 tsp
- Urad dhal-1 tsp
- Sesame seeds powder-30 g
- Mustard seeds-1 tsp
- Cumin seeds-1 tsp
- Salt-1 tsp, Chillies-2
- Lemon juice from 1⁄2 lemon
- Curry leaves-5 leaves and Water-as required.
Preparation method:
- Cook rice into grainy and not mushy. Cool it completely.
- Add oil to a pan and heat it.
- Add mustard seeds, groundnuts, cumin seeds, urad dhal, and red chilies to the pan.
- Turn off the heat. Add sesame seeds powder and salt and mix well.
- Add cool and cooked little millet rice to the above mixture.
- Serve the little millet sesame rice with raita.
Sago Kichidi (Little Millet)
Ingredients:
- Dehulled little millet rice-50 g
- Sago-30 g
- Peanuts-25 g
- Peanuts powder-25 g
- Green chili paste-3 g
- Red chilli powder – to taste
- Salt – to taste
- Bengal gram dal/Channa dal- 1/4 tsp
- Cumin seeds-1/4 tsp
- Coriander leaves-3 in no.
- Water -as required.
Preparation method:
- Place sago in a perforated bowl and wash it under cold tap water until clear water appears.
- In a bowl, soak sago by adding excess water to cover them.
- Before cooking, drain off excess water and keep aside.
- Add dehulled millet rice (1:2) and water in a heavy-bottomed pan and cook it for 15 minutes.
- Now cook both little millet rice and soaked sago together for 10 minutes and keep aside.
- Heat the pan, add oil, peanuts, bengal gram dhal, cumin seeds, coriander leaves, green chili paste, salt and fry it for 5 minutes. Add cooked rice, sago, and powdered peanuts to the above mixture.
- Mix well and keep on low flame and switch off the stove after some time.
- Little millet sago khichdi is ready to serve.
Mexican Rice (Little Millet)
Ingredients:
- Dehulled Little millet rice-100g
- Onions-3 in no.,
- Carrot-2 in no.
- Peas-20 g
- Beans-50 g
- Potato-2g Caraways seeds/shah jeera-10g Bay leaves-2 in no.
- Cinnamon quills-2 in no.
- Cardamom pods-3
- Ginger-garlic paste-1 tsp
- Grated mozzarella cheese-200 g
- Coriander leaves-10 g and and
- Water -as required.
Preparation method:
- Cook dehulled little millet rice with water (1:2 ratio of water) for 15 minutes and keep aside.
- Heat oil in a pan and add caraway seeds, cinnamon, cardamom pods, bay leaves, and fry.
- Add carrot, peas, beans, ginger-garlic paste, and Potato to above-sauteed spices.
- Add grated cheese and cooked little millet rice to the above pan.
- Finally, garnish it with coriander leaves.
- Preheat the oven and bake at 100°C for 15 minutes.
- Serve hot with tomato or soy sauce.
Chinese Fried Rice (Little Millet)
Ingredients:
- Little millet-100 g
- Onion-1 in no.
- Green Chillies-3 in no
- Cauliflower-small bunch
- Cabbage-1/4 cup
- Curry leaves and Coriander-each-1⁄2 cup
- Chopped beans-4 cup
- Chopped carrot-1⁄4 cup
- Red chilli powder-1 tsp
- Turmeric- tsp
- Soya sauce-1⁄2 tsp
- Oil-1 table spoon and Water-as required.
Preparation method:
- Wash and soak little millet for 30 minutes.
- Cook for 15 minutes in 1:3 ratio of water and drain excess water so as to avoid lumps and leave it for cooling on a plate.
- Heat the oil in a pan, add ginger pieces, tomato, onion, green chillies, curry leaves, coriander, cauliflower, cabbage, turmeric, red chilli, beans, carrot, stir until its fried.
- Add soya sause, red chilli powder, salt; again stir for ten minutes.
- Add cooked little millets and the mix, fry for two minutes.
- Garnish it with coriander leaves and serve hot.
Mushroom Biryani (Little Millet)
Ingredients:
- Dehulled little millet-1 cup
- Mushroom-100 g
- Onion-1 in no.
- Green chillies-2 in no.
- Ginger-Garlic Paste-1 tsp
- Turmeric powder-1⁄2 tsp
- Red Chilli Powder-1 tsp
- Garam masala-1 tsp
- Salt-to taste
- Water-5 cups (For Millet) + 1/4 cup (For Mushroom Masala).
- Masala paste:Coriander Leaves-1⁄2 cup, Mint leaves-2 cup, Green chillies-1 in no., Temper:
Ghee-2 tsp, Oil-1 tsp, Cloves-4 in no., Cardamom-1 in no., Bay leaf-1 in no., Cinnamon-1 bark, Star Anise-1 in no., Mace-1 in no., Fennel Seeds-1 tsp and Cumin Seeds-1 tsp.
Preparation method:
- Dry roast the little millet for 1-2 minutes and keep aside.
- Grind the masala paste ingredients with little water to a fine coriander- mint paste. Keep it aside
- Heat ghee and oil in a deep bottomed vessel, add the ingredients to temper, and fry till aroma comes. Add the chopped onions and fry till golden brown. Add the ginger garlic paste, green chillies, red chilli powder, garam masala, salt and the coriander- mint paste. Mix well.
- Saute well and then add the cleaned & chopped mushrooms, water (for mush rooms) and allow the mushroom to cook with the masalas.
- Once it starts to boil, add the roasted little millet, water (for little millet), few coriander and mint leaves and check for salt.
- Stir well and cover it with the lid and cook in low heat for about 25-30 minutes.
- Serve hot with any gravy and onion raita.