Easy - Millet Revival Project

0 min

Main Course

Kutki Rice and Hare Chane ka Saag

Fakir Chand Uikey

Kutki, if cooked carefully with enough water, turns out fluffy like rice. Its taste is nutty, with a deep, earthy flavour. During the short season when green chickpea shoots are still young, the rice is paired with a saag prepared from its tender shoots.

0 min

Foxtail Gola Moglai

Sayani Sengupta

A filling Bengali breakfast, these fluffy, savoury, pancake-esque snacks replace wheat flour with foxtail flour, making for a lighter, and more nourishing dish

0 min

Desserts and Mithai

Barnyard and Chocochip Cookie

Ankita Jain

Inspired by her favourite oatmeal raisin cookie, Ankita, a volunteer chef from the Millet Cooking Lab, crafted the recipe for these crumbly barnyard and choc chip cookies, made comforting with notes of maple syrup and cinnamon.

0 min

Snacks and Appetisers

Barnyard and Paneer Tikki

Ankita Jain

Tikkis, the popular finger food, gets a sweet twist with the addition of pumpkin. This barnyard millet tikki recipe by Ankita Jain is a great addition to your favourite chaat, sandwich, or simply by itself.

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