Tila Bajra Hummus with Chilli Ghee
This Tila Bajra Hummus with Chilli Ghee is a delightful appetiser that is packed with nutrients, making it an excellent addition to any healthy kitchen.
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Millet Revival Project
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Jolada Kadabu (Jowar Dumplings with Wild Edible Greens)
A healthy snack that can even double as a meal, the Jolada Kadabu is cherished in several Kannadiga households. It brings together the goodness of jowar with the unique flavours of wild greens.
Varagu Arisi Paal Kozhukattai
A lightly sweetened dessert from Tamil Nadu, Paal Kozhukattai traditionally refers to rice flour balls cooked in milk and jaggery. Here, the rice is replaced with kodo millet flour, retaining the inherently rich flavour.
Ragi Murukku
Usually made with rice flour and husked black gram, Murukku is innate to the southern states of India. Here, it is recreated with ragi flour for a more nutrient-dense, earthy flavour.
Browntop Dindigul Thalappakatti Biriyani
This iconic Tamilian biriyani is made with indigenous browntop millet instead of rice, creating a delicious and wholesome dish.
“In areas with water scarcity, millets can be a lifeline.”
Tapas Chandra Roy talks to Anoushka Rabha about the challenges of millet cultivation at the grassroots level, the Odisha Millet Mission, and sustainable farm-to-plate models.
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.
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.
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