Foxtail Awadhi Chicken Biryani
Innate to Lucknow, the Awadhi Biryani features alternate layers of fragrant, long-grained rice with meat cooked in aromatic spices. In this version, the rice is replaced with nutty foxtail millet.
Recipes
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How often do millets feature in your meals? At the Millet Revival Project, we savour recipes that celebrate the versatility and heritage of different regions, communities, and millet varieties across the Indian subcontinent. Oh, and recipes that are paired with delicious stories — those are our favourite kinds!
Ragi Chhena Malpua
Made with fresh paneer and ragi flour, and fried in ghee, these warm malpuas are a Rajasthani delicacy savoured during the winters.
Ragi Chilli Chicken
A quintessential Indo-Chinese appetiser, chilli chicken is a spicy, tangy dish where cornflour is used to coat chicken that is then fried with vegetables and soy sauce. This version, comprising ragi flour, is just as delicious.
Gur Aur Bajre ki Meethi Roti
Traditionally prepared during winters in Punjab, the Meethi Roti is—unlike what its name suggests—more firm and rustic, baked like a tava bread. Toasted with spices such as fennel, green cardamom, black cardamom, nutmeg, and black pepper, these rotis fill the heart and hearth with warmth.
Proso Yam Galawati Kebab
Created in the royal kitchens of Lucknow—known for its Awadhi cuisine—Galawati kebabs were traditionally made with finely minced mutton and raw papaya paste. The vegetarian version, however, uses rajma, which lends a creamy texture that the minced meat otherwise offers. In this recipe, a similar creaminess is achieved by using cooked proso millet, while mashed elephant foot yam gives the kebabs a rich, meaty flavour.
Jowar Dal Dhokli
Made by boiling jowar dumplings in toor dal and served warm, this Rajasthani Dal Dhokli is the ultimate comfort meal on a winter day. .
Stuffed Ragi Idli
Padma’s tried-and-tested ragi idlis, stuffed with vegetables and steamed to perfection make for a simple yet wholesome breakfast.
Proso Millet Chatamari
A savoury rice flour pancake from the mountainous region of Sikkim, the ‘chatamari’ embodies the rich culinary heritage of the Himalayas. Here, the batter, traditionally comprising rice flour, is replaced with proso millet flour.
Browntop Millet Lonavala Fudge
The Lonavla fudge is a gooey chocolate treat that commuters along the Pune-Mumbai route love deeply. Ankita’s version features browntop millet flour, condensed milk, cocoa powder, and walnuts, making for a decadent dessert.
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