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Barnyard Millet Recipe
Pizza
Ingredients
Pizza base: Barnyard millet, 1/2 cup, maida - 1/2 cup, baking soda - 1/2 tsp, salt - as required, oil - 1-2 tsp (for cooking the crusts), water - if needed.
Millet crust pizza: Onions, green capsicum, tomatos cubed - 1/3 cup, sweetcorn kernels - a few tomato sauce - 1/3 cup and cheese - as required.
Preparation Method
- Soak the millet in enough water for at least an hour and grind into a smooth paste.
- Add baking powder, maida along with salt and mix well (you can also ferment the batter in a warm place for 6 hrs)
- Heat a flat Pour a ladle full of the prepared batter - don't spread it. Spread few drops of oil all around the crust, cook and flip it to the other side.
- Pre-heat the oven at 180°C for about 5-7.
- Meanwhile, line a baking tray with aluminum foil or parchment Place these prepared pizza crusts on the baking tray.
- Spread the tomato sauce and cheese over the sauce. Place cubed onions, capsicum and sweetcorn all over the pizza.
- Bake/Grill at 180°C for about 7-10 mins, until the cheese is bubbly and the vegetables are toasted.
- Serve hot with red chilli flakes and mixed Italian herbs on top!
NOTE: There can be a few cracks over the edges of the pizza crust as it is gluten free,but that not hamper the taste.
Cutlet
Ingredients:
Dehulled barnyard millet grains - 100 g, potatoes - 20 g, carrots - 20 g, beans - 20 g, salt - 5 g, pepper - 5 g, chat masala - 5 g, bread crumbs - 20 g, channa dal - 30 g, green chillies - 5 g, water - as required and oil - for shallow or deep frying
- Cook barnyard millet in boiling water and fluff it with a fork and keep it aside.
- Mix channa da/flour powder with curd, boil the vegetables and saute finely chopped onions, green chilli, garlic, ginger and saute until onions turns transparent in oil.
- Add salt, pepper powder, turmeric powder to the cooked vegetables and add cooked barnyard millet, finely chopped coriander leaves and mix well. Cook for a further few seconds.
- Leave it to cool. Divide the mixture equally and shape into cutlet and shallow fry the cutlets both sides until golden brown or deep fry them in oil.
- Serve with sauce and chutney.
Indiana
Ingredients
Barnyard millet - 150 g, small dices of vegs. (carrots, french beans, cauliflower and green peas) - 150 g, salt - to taste, green chilli chopped - 15 g, ghee - 50 g, curry powder - 2 tsp, coriander leaves, - as required, asafetida - a pinch, cumin seed - 2 g and water -1/2 cup.
Preparation Method
- Clean and soak the millet in water for 15 min.
- Heat ghee in cooker, add cumin, asafoetida and diced vegetables along with curry powder and sauté.
- Add presoaked millets and mix well
- Add water, salt and pressure cook with one whistle
- Open and garnish with ghee, chopped coriander leaves and serve hot
Payasam
Ingredients:
Barnyard millet - 150 g, sugar - 250 g, milk - 250 ml, saffron - 4-5 threads, dry fruits (cashew, almond and pista) - 50 g and ghee - 30 ml.
Preparation Method:
- Cook together barnyard millet, saffron and milk on slow heat until the millet gets mushed.
- Add sugar and stir gently to cook payasam.
- Heat ghee in a pan add all dry fruits and roast until golden colour and add to the cooked
- payasam
- It can be served hot or cold.
Contact Us
Navkar Foods
3/4, Vandana Complex, Samarth Nagar, Besides Rubies Collection, Samarth Nagar, Nashik, Maharashtra - 422006, India
Mobile : +91-9822080353, +91-9172735166
E-mail : navkarfoodsexport@gmail.com
