Mix it with water and boil on low flame for two to three hours.2.3. Combine beaten egg yolks, milk and melted butter. Crush pepper corn and garlic.Amaranth and sweet potato cutletIngredients:Sweet potato (boiled & mashed) 500 gmAmaranth (blanched) 50 gmOnion (chopped) 2 nosGreen chillies3 nosGinger (chopped) 5 gmGarlic (chopped) 5 gmTurmeric powder 2 gmCoriander powder 1 tspChilli powder 5 gmSalt to tasteCoriander leaves 10 gmCurry leaves (chopped)Amaranth (for dusting)Flour Batter (for coating)Method1. Add spices, then mashed sweet potato and amaranth. Mix the batter with ragi and wheat flour, beating until smooth.3. For garnish a few basil sprigsMethod 1. Clean, wash an.Millet soupIngredientsMillet 20 gm Carrot 250 gmOnion 10gStock 400 mlBeans 10 gmGarlic 2-3 cloves Crushed pepper 5 to 6Ghee 10 mlSalt to tasteGram flour 10 gmCoriander leaves 3-4 sprigsMethod1. Mix well, add seasoning and finish with coriander leaves.4. Add prepared vegetables, boiled millet, stock and salt to the skillet.
They are the health grain of the season and we explore how the ordinary fare can be turned into something delectable with these expert recipes Ragi waffles IngredientsRagi powder 250 gmWhole wheat flour 50 gmEgg 10 nosMilk 500 mlMelted Butter 100 gmBaking powder 5 gmVanilla essence 5mlSalt to tasteMethod1. Add foxtail millet and stir to coat well. Slowly add chicken stock, stirring frequently, until it has been absorbed.3.Bisi bele bath IngredientsNavane (foxtail millet) 50 gm, toor dal 50 gm, carrot 20 gm, beans 20 gm, green peas 10 gm, red chilli powder 1 tsp, jeera powder 1/2 tsp, coriander powder 1 tsp, jaggery 5-10 gm, a pinch of turmeric, tamarind 10 gm, tomato 1, oil 1 tsp, coriander leaves a few sprigs, bisi bele bath powder 10 gm and salt to tasteTemperingIngredientsGhee 25 gm, mustard 2 tsp, jeera 2 tsp, badgi chillies 2-3, capsicum 25 gm, shallots 5-6, coconut 20 gm, garlic 4-5 cloves, peppercorns 4-5, curry leaves 1 sprig, cashewnuts 10 gm, hing 2 gm MethodClean, wash and boil the navane with more than double the quantity of water. Wash and chop coriander leaves. Season with salt and crushed black pepper and serve garnished with basil sprigRecipe courtesy Chef Saurabh Arora, city chef at Smoke House Deli and Social. Fold in stiffly beaten egg whites.2.2.5.Tomato millet risottoIngredients Chicken breast 2 nos, olive oil 4 tbsp, onion (chopped) 3 tbsp, garlic (chopped) 2 tbsp, bok choy (cleaned and washed) 2 nos, tomato sauce 6 tbsp, basil leaves 2 tbsp, foxtail millet (boiled) 320 gm, chicken stock 160 ml, soya milk 8 tbsp, butter 2 tbsp, parmesan (grated) 2 tbsp, salt and crushed black pepper to taste. Heat remaining olive oil in a pan and add onion and garlic, sauté for a few minutes without browning. Small red onion Suppliers Boil soup for 10minutes, correct the seasoning and serve hot. Heat oil sauté ginger, garlic, onion and green chilly.
Take chicken off the pan and cut into dices.For the stockOnion 200 gm, carrot 200 gm, coriander stems 200 gm, ginger 10 gm, water 2 litresMethodClean, wash, peel and roughly chop all the ingredients.Recipes courtesy executive chef, Naren Thimmaiah, The Gateway Hotel, Residency Road.Clean, wash and boil millet in double the quantity of water.2.5. Heat ghee in a skillet; add pepper, coriander leaves and gram flour and cook for few minutes. Clean and dice onions, carrots and beans. Cool mixture and divide in to balls. Clean and cut the vegetables into dices. Now add chicken dices, tomato sauce, cleaned bok choy and fresh basil leaves and mix well. Strain and use as required. Mix and sift dry ingredients. Continue cooking the millet by adding broth and finish with soya milk, butter and grated parmesan cheese4. Heat 2 tbsp of olive oil in a pan, season chicken breast with salt and pepper and sear in hot pan for about two minutes per side. Pour batter on a hot waffle iron and cook waffles until crisp and golden brown. Crust with little amaranth and pan fry or griddle on hot tawa till golden in colour.
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