Recipe – Millet Revival Project

Browntop Millet Prawn Tehari

April 24, 2025
Swati Bhaduri

Comprising short-grained, aromatic rice along with whole spices and mutton or beef, Tehari is intrinsic to Bangladesh. Here, Swati Bhaduri replaces red meat with prawns, and rice with browntop millet for a lighter meal.

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Proso Millet and Black Rice Pudding

March 20, 2025
Ankita Jain

Chak-hao, or black rice, is an aromatic, glutinous variety of rice grown in Nagaland and Manipur. Since it lends itself beautifully to sweet dishes, Ankita tweaks a pudding recipe by adding proso millet flour to the rice for a thicker, more nutritious treat.

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Snacks and Appetisers

Tila Bajra Hummus with Chilli Ghee

March 2, 2025
Dr. Shridevi Gothe and Suresh Hinduja

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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Snacks and Appetisers

Ragi Chilli Chicken

December 11, 2024
Sayani Sengupta

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.

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Snacks and Appetisers

Gur Aur Bajre ki Meethi Roti

December 11, 2024
Rajat Mendhi

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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Bajre Ki Kees

July 26, 2024
Rajat Mendhi

Traditionally made with fresh corn kernels, this rendition of the bhutte ka kees uses bajra instead.

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