Millet based recipes for Iftar & Baisakhi - Curated by Chef Manisha Bhasin, Corporate Executive Chef, ITC Limited (Hotels Division)

 

Baisakhi millets based recipes

Curated By: Chef Manisha Bhasin, Corporate Executive Chef, ITC Limited (Hotels Division) 

Recipe 1: Amaranth (Rajgira) Beetroot Kebab: Beetroot kebabs mélange with puffed amaranth seeds.
Ingredients:

·         Amaranth seeds raw: 1 cup

·         Beetroot: 3 large

·         Amaranth seeds puffed: 3 tbsp

·         Water: To boil

·         Red chili powder: ½ tsp

·         Cumin powder: 1 tsp

·         Crushed coriander seeds: 1 tsp

·         Garam Masala powder: 1 tsp

·         Chopped coriander: 2 tsp

·         Chopped green chili: 1 tsp

·         Chopped ginger: 1 tsp

·         Dry pomegranate powder: 2 tbsp

·         Boiled potato: 1 medium sized

·         Amaranth flour: 1 tbsp

·         Salt to taste

·         Clarified butter (Ghee): 3 tbsp

For Finishing

·         Chaat Masala: 1 tsp

Method:

·         Boil the Amaranth in salted water until cooked. Strain and coarsely grind in a mixer.

·         Roast cleaned beetroot in an oven for 25-30 minutes and grate thickly.

·         In a large mixing bowl add boiled and mashed potato, spices, seasoning, grated beetroot, ground millet, chopped chili, coriander and flour. Mix well into a smooth dough consistency.

·         Shape into small galettes and coat with thin Amaranth flour batter followed by puffed Amaranth seeds.

·         Shallow fry in ghee/oil until golden brown on both sides, sprinkle chaat masala.

·         Serve hot with green chutney and salad.

Recipe 2

Lapsi Foxtail Millet (Kangana) Sweet Porridge Halwa: A traditional Gujarati sweet dish made with fox millets, clarified butter and nut.

Ingredients:

·         Fox millet (Kangni) whole: 1 Cup

·         Yellow moong dal: 1/4th cup

·         Cardamom powder: 1 tsp

·         Jaggery: 1/4th cup

·         Clarified butter (ghee): 3 tbsp

·         Cashew nut: 2 tbsp

Method:

·         Heat heavy bottom pan; dry roast yellow moong dal until it turns light brown.

·         In the same heavy-bottomed pan add foxtail millet, yellow moong dal, jaggery and cardamom along with two cups of water. Cook covered with a lid, occasionally stirring the mixture.

·         Once the mixture is cooked (approx. 30 mins). Keep aside.

·         Heat ghee in a heavy bottom pan, add cashew nut cook until golden brown, now add to the mixture of millet and lentils.

·         Stir well for 2 to 3 minutes let the mixture mix well. Best had warm garnished with cashew nut.

Recipe 3: Ragi Barfi

Preparation time: 15 minutes

Ingredients:

·         Aashirvaad Ragi flour: 15 g – 1 tsp

·         Jaggery: 20 g – 4 tsp

·         Almonds: 2 g – 2nos

·         Cashews: 2g – 2 nos

·         Milk: 10 ml – 2 tsp

·         Ghee: 5ml – 1 tsp

Method:

1. Heat ghee in a shallow kadhai and once melted combine the aashirvaad ragi flour until no lumps are seen.
2. Add the jaggery into the mix and allow it to melt while stirring continuously and add powdered almonds and cashews into the mixture and mix until evenly combined.
3. As the mixture starts to thicken add the milk and stir continuously.
4. Once the mixture becomes slightly firm and separates from the vessel pour it out onto a flat mold to about 1 inch thickness.
5. Once cooled cut into diamond shapes and optionally garnish with more almonds and cashews.