Bajra Cutlets
Whole bajra is combined with sweet potato, besan, and spices to make cutlets that are guaranteed to be a hit.
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Millets
36 posts
Demystifying Millets: A Beginner’s Glossary
With the onslaught of online and offline content, we are inundated with words that we might be familiar with, but do not always understand the context in which they are used. This glossary attempts to demystify some of these terms used around millets.
‘It Tastes Like Earth, with a Bit of Tartness’
A fermented, porridge-like ragi drink offers more than just succour on a hot summer’s day. For most communities in Tamil Nadu, it is a means of sustenance. For Valli, it tastes best when had with leftover fish curry.
Reimagining the Future of Food, Comic-style
Future of Food, a comic produced in English and Kannada, is set in 2035. An exercise in imagination, it asks what hopeful, localised futures look like for communities—especially rural and indigenous farmers in India—who are often excluded from these imaginations because of the nature of innovation and technology.
Jowar Poha
Poha is a breakfast dish eaten across large parts of central and western India. Traditionally made with flattened rice flakes, poha is usually cooked with onions, green chillies, and peanuts. Regional variations ensure that it tastes just a little different if you have it in say, Indore, Pune, or Ahmedabad. This version, which replaces the rice with jowar flakes, is just as satisfying.
Foxtail Ganji Annam with Fish Pickle
Ganji Annam is a rice porridge from Andhra Pradesh that is traditionally made by fermenting cooked rice overnight, with additions like yoghurt, carom seeds, and slit green chillies. Here, the rice is substituted with foxtail millet to make a filling breakfast that is as easy on the stomach and it is comforting.
Foxtail Gola Moglai
A filling Bengali breakfast, these fluffy, savoury, pancake-esque snacks replace wheat flour with foxtail flour, making for a lighter, and more nourishing dish
Foxtail Bamboo Chicken Biryani
In this rustic biryani recipe that can be made at home, a hollow bamboo is used for creating a uniquely flavoured dish; reminiscent of the charcoal ovens and sand pits traditionally used to cook the rice. Here, the rice is replaced with foxtail millet to create a delicious, gluten free version of this smoky delicacy.
Proso Phirni
A festive sweet made with milk and jaggery, this aromatic phirni replaces ground rice with proso millet, but retains the flavour and richness of this classic dessert.
Thalipeeth
This savoury and flavourful thalipeeth uses sorghum and barnyard millet as its main grains. Paired with some curd, the dish makes for a filling and nutritious breakfast.
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