Peri Peri French Fries (SORGHUM)
Pani-Puri (SORGHUM)
Samosa (SORGHUM)
Pancake (SORGHUM)
Sev (Pearl Millet)
Pakoda (Pearl Millet)
Potato Patties (Finger Millet)
Chakali (Foxtail millet)
Kachori (Foxtail millet)
Cutlet (Foxtail Millet)
Dhokla (ODO MILLET)
Gobi 65 (BARNYARD MILLET)
Cheese Balls (PROSO MILLET)
Manchurian (PROSO MILLET)
Khakra (Multi Millet)
Masala Peanuts (Foxtail Millet)
Bhakarwadi (Sorghum)
Peri Peri French Fries (SORGHUM)
Ingredients:
- Sorghum idli rawa-150 g, Mashed Potato-100 g,
- Chat masala-5 g,
- Salt-10 g,
- Peri Peri masala- as required and Water-225 ml.
Preparation method:
- Pour water in the vessel and boil water until the bubble nature comes.
- Add sorghum idli rawa, salt and chat masala to the boiled water and cook for 3-4 minutes.
- Knead into the dough by adding boiled, mashed potato, a pinch of salt and chat masala (required for Potato).
- Make equal portions of the dough. Roll each portion on a flat surface.
- Cut the dough into rectangular shapes.
- (Like stripes) by using a knife.
- Preheat the oil for deep frying; add a few millet dough stripes at a time and deep fry these sorghum stripes in hot oil for a few minutes heat or until they are lightly browned on both sides on medium.
- Put this sorghum french fries on the butter paper.
- Sprinkle the Peri Peri masala powder on the Sorghum French fries.
- Serve as a healthy and yummy snack with tomato sauce.
Pani-Puri (SORGHUM)
Ingredients:
- Puri: Sorghum idly rawa-100 g,
- Maida-100 g,
- Soda-5 g,
- Salt-10 g,
- water-as required and Oil-as required.
- Tamarind extract-1 cup
- Jaggery-3 Tbsp
- Chaat masala-1 tsp,
- Cumin powder-1 tsp Pepper powder- 1/4 tsp
- Red chilli powder-¼ tsp
- Water- 4 cups and Salt & – as required.
- Potato curry-Boiled & Mashed Potato -3 In No
- Finely Chopped Onion-½
- Finely Chopped Coriander-2 tsp
- Cumin Powder-½ tsp
- Chaat Masala-2 tsp, Pepper
- Powder-¼ tsp
- Kashmiri Red ½ tsp
- Chilli Powder -½ tsp and Salt-as required
Preparation method:
- Firstly, in a large bowl take Sorghum idi rawa, maida, salt & baking soda.
- Mix well by adding water, start to knead the dough till firm texture and rest it for 30 minutes.
- Knead it for 2 minutes, make small puris and deep fry it till golden color appears.
- Now enjoy the sorghum puris with sweet tangy Pani and spicy aloo stuff.
- For Pani
- Firstly, in a bowl add tamarind jaggery pepper powder, red chilli powder, chaar masala, cumin powder, salt and beat it with spoon for 2 minutes. Mix it well with cold water.
- For potato stuff
- In a small bowl, add all the potato curry ingredients and mix well.
Samosa (SORGHUM)
Ingredients:
- Sorghum Flour-1 cup, Maida-1 cup,
- Boiled and Mashed Potatoes-1 cup,
- Boiled Peas-1/4 cup,
- Onions-¼ cup,
- Green Chillies-3 in no,
- Mustard seeds- 1 tsp,
- Cumin-1 tsp, Oil-3 tsp,
- Turmeric-pinch,
- Curry Leaves- as required and Hot water-as required.
Preparation method:
- Take sorghum flour and maida in a large bowl. Mix well and add required amount of hot water to make dough.
- Make small chapati balls and spread the dough with roller stick and cut into halves.
- In a sauce pan, add oil, cumin and mustard seeds on medium flame.
- To the above seasoning add turmeric, chopped onions, green chilies, curry leaves, boiled mashed potatoes, boiled peas and salt to taste.
- Cook for 10 minutes.
- After cooling, fill the above mixture in each half and fold in triangular shape and deep fry it.
- Serve it hot with tomato sauce and fried green chillies.
Pancake (SORGHUM)
Ingredients:
- Sorghum Flour-2 cups,
- Milk Powder-½ cup,
- Baking Powder-4 tsp,
- Sugar-4 tsp,
- Salt-1 tsp,
- Eggs-2 in no,
- Oil-4 tsp and
- Water – as required.
Preparation method:
- In a medium bowl, whisk milk, butter (or oil), and egg together. Add dry ingredients to milk mixture; whisk until just moistened.
- Drop by spoonful of batter onto a hot, griddle and cook until golden brown, turning once and a few have burst, 1 to 2 minutes.
- Serve warm, with desired toppings like honey or chocolate syrup.
Sev (Pearl Millet)
Ingredients:
- Pearl Millet flour-60 g,
- Roasted Bengal gram flour (besan)-40 g,
- Hing-1 g,
- Turmeric powder-1 g and Salt-2 g.
Preparation method:
- Mix Pearl Millet flour, roasted Bengal gram flour, salt, hing and turmeric powder in a bowl.
- Add water slowly in the above bowl to form a smooth dough.
- Take a pan, pour oil, and heat it over medium flame for deep frying.
- Fill up the sev maker with a portion the pearl millet dough.
- Once the oil is sufficiently hot, carefully put the Pearl Millet sev in the pan.
- Press the sev maker by keeping it directly to the oil.
- Turn it gently with a slotted spoon for even deep frying. When the oil stops sizzling, take the Pearl Millet sev out of the oil.
- Deep fry them till they turn slightly golden brown and transfer them to an absorbent paper to remove excess oil.
- Serve as healthy millet snacks for children.
Pakoda (Pearl Millet)
Ingredients:
- Pearl millet flour-30 g,
- Besan-20 g, Rice flour-5 g,
- Onion-2 in no,
- Chilli powder-1 tsp,
- Coriander seeds-1 tsp and Salt & Water-as required
Preparation method:
- In a mixing bowl add all the ingredients like chopped onions, pearl millet flour, besan, rice flour, salt, chilli powder, dhaniya seeds and mix well.
- Mix all of them and squeeze the onions a couple of times to release its juice and set this aside for 5-10 minutes.
- Add water to the above mixture if needed.
- Heat oil in the pan until, it attains medium hot.
- Take small portions of pearl millet onion batter and gently drop them in a hot oil.
- Fry till these pakodis turns golden brown colour.
- Serve it as spicy millet snack.
Potato Patties (Finger Millet)
Ingredients:
- Finger millet flour-100 g,
- Potatoes-8 in no,
- Egg-1 in no. Salt-3 g,
- Red chili powder-20 g,
- Pepper Powder-8 g,
- Turmeric powder-4 g,
- Garam masala-8 g and Curry leaves-2g.
Preparation method:
- Shred the potatoes and keep them in cold water for 5 minutes.
- Now remove water from the potatoes by squeezing it.
- Mix all the ingredients (ragi flour, egg, red chili powder, pepper powder, turmeric powder, garam masala
- chopped curry leaves) in a bowl.
- Add shredded potatoes to the above bowl and mix them well.
- Take the above batter and place it on a hot pan. Repeat it depending on the required no.of patties.
- Shallow fry it for 10-50 min on medium flame. Make sure to have even frying on both sides.
- Serve as Ragi potato patties with tomato sauce.
Chakali (Foxtail millet)
Ingredients:
- Foxtail millet flour-100 g,
- Moong dhal-30 g,
- Urad dhal-20 g,
- Red chili powder-2 g,
- Ajwain seeds-1 g,
- Turmeric Powder-2 g,
- Papadkhar-5 g, Salt-1 g and Sesame seeds-3 g.
Preparation method:
- Mix all ingredients in a bowl and add hot water in a slow control manner to form a smooth dough.
- Heat a wide heavy bottomed vessel with enough oil for deep frying.
- Once the oil is heated, fill up the murukku maker with a portion of the dough.
- Press the muruku maker by keeping it directly on top of the oil.
- Turn it gently with a slotted spoon for even deep frying.
- When the oil stops sizzling, take the foxtail muruku out of the oil.
- Put the foxtail muruku on the tissue paper to absorb an extra oil.
- Serve as a healthy foxtail muruku snack.
Kachori (Foxtail millet)
Ingredients:
- Foxtail millet flour-40 g,
- Refined wheat flour/ Maida-60 g,
- Ajwain seeds-2 g
- Water -as required and Oil- as required.
For Stuffing:
Onion-4 in no. Big size, Cumin seeds-1 tsp, Fennel seeds-1 tsp, Coriander powder-1 tsp, Green chilies-4 in no, Red chili powder-1 tsp, Turmeric powder-½ tsp, Salt-as required, Garam masala-½ tsp. Roasted Bengal gram flour-2 tsp. Boiled potato-2 in no and Oil-as needed/small quantities.
Preparation method:
Filling Preparation:
- Heat a pan with oil, add the mixture of cumin seeds and fennel seeds, and fry it for 2 minutes.
- Add onions, green chilies, turmeric powder, red chilli powder, salt, garam masala, dhaniya powder, roasted Bengal gram flour, boiled, mashed Potato to the above mixture.
- Cook the fillings for 6 minutes.
- Upon cooling of fillings, make a lemon sized ball of it and set aside.
- Preparation Method:
- In a mixing bowl, add foxtail flour, refined wheat flour,Ajwain seeds, and a required amount of oil.
- Add water slowly while mixing and do kneading to make a firm yet pliable dough.
- Cover the dough and make it rest aside.
- Make foxtail millet kachori by kneading and rolling the dough into a circle.
- Add filling in the center, seal it by pulling the edge together to make a ball.
- Bring the dough’s edges together and join them at the center, the excess dough can be pinched off and removed.
- Flatten the top and then gently roll the foxtail millet kachori with a rolling pin to get a medium thickness kachori.
- Heat oil for frying and keep the flame to a low, when the
- Oil is just hot enough, put the foxtail millet kachori in the oil.
- When the foxtail millet kachori starts puffing up, gently nudge each kachori with a ladle so that they puff up well.
- When the base becomes lightly golden, then gently turn them over. The frying takes about 7 to 9 minutes.
- Continue to fry on a low-medium flame till the foxtail millet kachori becomes golden, while frying you can turn them often to get an even color and regulate the temperature from low-medium as required.
- Fry the foxtail millet kachori till they become golden and nicely crisp from outside.
- Place foxtail millet kachori on paper towels so that excess oil is absorbed.
- Serve as flaky and tasty foxtail millet kachori as a snack with tomato or chilli sauce.
Cutlet (Foxtail Millet)
Ingredients:
- Dehulled foxtail millet-100 g,
- Potatoes-20 g,
- Carrots-20 g,
- Beans-20 g,
- Salt-2 g, Pepper-5 g,
- Chat Masala-5 g,
- Bread crumbs- 20 g,
- Green chillies-5 g,
- Water & Oil -as required.
Preparation method:
- All the chopped vegetables and foxtail millet grain (1:3 water ratio) are cooked for 25-30 minute separately and kept aside.
- In a pan add one tablespoon of oil, ginger garlic paste, sliced green chilies and fry them until light brown colour appears.
- Add the cooked millet, chat masala, pepper and cooked vegetables and mix them well.
- Make them into cutlet shapes,coat the cutlets with foxtail bread crumbs.
- Shallow or deep fry in a pan them until light brown colour appears.
- Serve with tomato sauce or chutney.
Dhokla (ODO MILLET)
Ingredients:
- Kodo millet flour-40 g
- Besan-60 g
- Turmeric powder-2 g
- Salt-6 g, baking soda-3 g
- Citric acid – pinch, Oil-40 g
- Water-130 ml for batter preparation and 100 ml for seasoning
- Mustard seeds-1 tsp
- Cumin-1 tsp
- Red chilies-2 in no. and Curry Leaves-6 in no.
Preparation method:
- In a bowl, mix kodo millet flour, besan, citric acid, turmeric, salt, and water, and make it into a smooth batter with a medium-thick consistency.
- Add oil and baking soda to the above mixture and mix well.
- Grease the steaming square/circular tin with oil and pour the batter into it.
- Steam it for 20 minutes and cool it.
- Cut them into pieces and keep aside.
- Take a pan and add 10 grams of oil, followed by a mixture of cumin seeds, mustard seeds, red chilies, and curry leaves. Fry it for 3 minutes.
- Add water to the seasoned mixture and boil for 5 minutes.
- Take a spoonful of above-seasoned water and pour on the Kodo millet dhokla pieces. Serve as a healthy and tasty millet breakfast.
Gobi 65 (BARNYARD MILLET)
Ingredients:
- Barnyard millet flour-60 g
- Gobi-100 g
- Corn flour-20 g
- Red chilli powder-5 g
- Food Color (red)-1 pinch
- Ginger-5 g
- Curry Leaves-2 strings
- Green chilies-4 in no.
- Curd-2 tsp
- Salt -as required & Oil -to fry.
Preparation method:
- Clean Cauliflower and wash it in hot water.
- Put in boiling water for 5 mins.
- Squeeze out excessive water.
- In another bowl mix barnyard flour, corn flour, salt, chili powder, turmeric, food color & mix well.
- Add squeezed cauliflower to it and mix well.
- Make thin batter with corn flour using water.
- Heat oil in pan.
- Deep fry cauliflower after dipping in corn flour batter.
- Heat 1 table spoon of oil in another pan add chopped ginger, curry leaves, green chilies, fry and add 2 table spoon curd to this & stir well.
- Add fried cauliflower pieces to this mixture & stir for 1 min.
- Serve like snacks.
Cheese Balls (PROSO MILLET)
Ingredients:
- Proso millet flour-100 g
- Maida-10 g, Potato-6 g
- Carrot-6 g
- Chilli powder-1 tsp
- Ginger paste-5 g
- Corn flour-80 g Salt-3 g
- Cheese-40 g
- Bread powder-20 g, Vegetable oil – for deep frying.
Preparation method:
- Boil carrot, potatoes in cooker and cook for 4-5 whistles and mash it in a bowl.
- Add finely chopped green chilies, salt,ginger garlic paste, corn flour maida & proso millet flour and mix well.
- Make square cheese pieces.
- Take mashed potato, carrot & above proso millet mixture, make small balls, and flatten balls with cheese pieces. Make it into round balls.
- Mix corn flour in water & keep it aside.
- Dip these balls in corn flour water batter & roll in bread crumbs
- Keep all these cheese balls in fridge for 20 mins.
- Deep fry until they becomes golden brown color.
- Serve hot with tomato or chilli sauce.
Manchurian (PROSO MILLET)
Ingredients:
- Proso millet flour-100 g
- Maida-100 g
- Corn flour-165 g
- Vinegar-5 ml
- Soya sauce-5 g
- Red chilli sauce-5 g
- Tomato sauce-5 g
- Red chilli powder-5 g
- Cabbage-250 g
- Onion-1 in no.
- Green chillies-5 in no.
- Capsicum-1 in no.,
- Carrot-1 in no.
- French Beans-6 in no.
- Ginger- Garlic paste-2 g
- Chopped garlic-20 g
- Coriander for garnishing, Salt for taste and Red food color-one pinch.
Preparation method:
- Grate all the vegetables in a vessel, also add little salt & boil in water for 15-20 minutes.
- Squeeze water after 10 min of boiling and transfer into a bowl.
- Add ginger garlic paste, salt, chilli powder, soya sauce, vinegar, food color, maida, corn flour & proso millet flour.
- Mix well, make it into balls and deep fry them on low flame.
- Heat oil, add chopped carrot, cabbage, onion, green chillies, garlic & add chilli, tomato & soya sauces to this mix.
- Add 1 tsp of corn flour in ½ cup water with above vegetable mix.
- Lastly add Proso millet Manchurian balls to this, mix well & serve hot.
- Serve hot with any sauce.
Khakra (Multi Millet)
Ingredients:
- Sorghum Flour-25 g
- Pearl Millet Flour-25 g
- Finger Millet Flour-25 g
- Foxtail Millet Flour-25 g
- Bengal Gram Flour-25 g
- Black Gram Flour-25 g
- Salt-3 g Coriander Powder-2 g
- Garam Masala Powder-2 g and Water-30 ml.
Preparation method:
- Boil water and add all the above ingredients together by mixing. Make into dough and roll into small balls.
- Make the balls into small rotis.
- Bake them in roti baker, baking on both sides.
Masala Peanuts (Foxtail Millet)
Ingredients:
- Foxtail millet flour-45 g
- Roasted Bengal gram flour-55 g
- Rice flour-I 0 g
- Corn flour-10 g
- Peanuts-25 g
- Red chili Powder-1 g
- Baking Soda-I g, 9,
- Hing-1 g
- Chat masala-10 9 and Water-as required.
Preparation method:
- Take a pan and roast the peanuts until it releases the aroma and keep it aside in a bowl.
- Take all the ingredients like foxtail millet flour, roasted Bengal gram flour, rice flour, corn flour, red chili powder, salt, baking soda & hing in a bowl and mix well by adding required quantity of water.
- Now coat the roasted peanuts with theabove mix and keep aside.
- Heat a full heavy bottomed vessel with enough oil for deep frying, and once the oil is heated enough, place the coated peanuts into the hot oil. Fry them till light brown and remove.
- Sprinkle chat masala over the deep-fried peanuts after cooling.
- Foxtail millet masala peanuts are ready to serve as a healthy snack.
Bhakarwadi (Sorghum)
Ingredients:
- Dough- Sorghum flour-50 g
- Black gram dal-SO g
- Bengal gram flour-50 g
- Wheat flour-60 g
- Oil and Water – as required. Masala- Pepper-10 g
- Sugar-40 9
- Sesame-SO g
- Aniseed-8 g
- Cumin-25 g
- Almond-10 g
- Coriander-50 g
- Fennel seeds-10
- Salt-15 g
- Chilli Powder-30 g
- Poppy seeds-10 g
- Chat Masala powder – 8 g.
Preparation method:
Take a pan and roast the masala spice ingredients until it gives nice aroma.
Keep aside for cooling, add other remaining ingredients, and make it into a powder. Now prepare sorghum dough by mixing all the flours with water & oil. Knead till dough consistency and make small balls pieces colour appears snack healthy snack.
Fry the small rolls in oil until golden
- Roll inward and cut the roll into small
- This can be consumed as an evening
- Roll the small balls and make round shapes and put the Bhakarwadi masala onto the round shape.