It is the International Year of Millets ‘23 and what better way than to savour the delicious flavours of preparations made using millets. I see the supermarket shelves laden with so many millet brands promoting not just millets as an ingredient, but also millet pre-mixes, noodles, biscuits, cookies and namkeen. A total surprise as to how versatile millets are!
The other day I shared this with my friends and they too had similar stories to share. We have decided to make Millets a staple in our home kitchens. Taking small steps to making a huge change in life with these interesting millets recipes.
Millet Cutlet Recipe
This was the first time I was making a Millet Cutlet recipe and also the first time when I used a raw banana in a cutlet. So, as per the recipe link below, I mashed the boiled raw banana with barnyard millet. Added the carrot, beets, green chillies, the spice powders, roasted peanuts, coriander and other seasoning and most importantly the Kitchen King Masala till well combined. I then made a small patty and shallow fried them. Wow! What an interesting burst of flavours and not to mention the healthy dose of millets and veggies that I was getting. Do check the recipe here.
Eggless Multigrain Cupcake Recipe
As if the Millet cutlet was not surprising enough, theEggless Multigrain Cupcake just blew me away. The original recipe is for a cake and that too an eggless one. In this recipe, the dates and the milk together work to add moisture to the cake along with honey. I sifted the multi-millet flour and the powdered oats along with the leavening agents into the date-milk-honey mixture. Folded lightly and transferred to a cupcake mould and baked at 180ºC but for less time as I made cupcakes. After the heat is off, I let it cool and served it with coffee.
Mixed Millets
Honestly, Khichdi is what came to mind when I first thought of Mix Millets. But I waited to see what it would be like. Turned out to be a perfect definition of healthy and tasty. Besides, my comfort food got even more healthy. For this recipe, barnyard and kodo millets work best with lentils. Since we are using split green gram, our recipe becomes even easier as there is no soaking required. I cooked this in a pressure cooker starting with sauteing whole spices and fresh spices in ghee. Added the millets, water and cooked for 2-3 minutes. Now comes the other interesting part, viz, making the tempering with ghee yet again. Heat ghee, and saute onions till translucent. Added salt, coriander, water and cooked the millet-gram mixture for a few minutes.
From the traditional to the fusion, Millets can be made into so many wonderful recipes. Indeed amazing! Do try out with the links given below.
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