Tomato Millet Risotto
Ingredients
Chicken breast 2 nos, olive oil, 4 tbsp, onion (chopped) 3 tbsp,
garlic (chopped) 2 tbsp, bok choy (cleaned and washed) 2 nos, tomato sauce 6 tbsp, basil leaves 2 tbsp, foxtail millet (boiled) 320 gm, chicken stock 160 ml, soya milk 8 tbsp, butter 2 tbsp, parmesan (grated) 2 tbsp, salt and crushed black pepper to taste. For garnish a few basil sprigs
Method
1. Heat 2 tbsp of olive oil in a pan, season chicken breast with salt and pepper and sear in hot pan for about two minutes per side. Take chicken off the pan and cut into dices.
2. Heat remaining olive oil in a pan and add onion and garlic, sauté for a few minutes without browning.
3. Now add chicken dices, tomato sauce, cleaned bok choy and fresh basil leaves and mix well. Add foxtail millet and stir to coat well. Slowly add chicken stock, stirring frequently, until it has been absorbed. Continue cooking the millet by adding broth and finish with soya milk, butter and grated parmesan cheese
4. Season with salt and crushed black pepper and serve garnished with basil sprig
— Recipe courtesy Chef Saurabh Arora, city chef at Smoke House Deli and Social.
Ragi Waffle
Ragi Waffles
Ingredients
Ragi powder 250 gm
Whole wheat flour 250 gm
Egg 10 nos
Milk 500 ml
Melted Butter 100 gm
Baking powder 5 gm
Vanilla essence 5ml
Salt to taste
Method
1. Mix and sift dry ingredients.
2. Combine beaten egg yolks, milk and melted butter.
3. Mix the batter with ragi and wheat flour, beating until smooth.
4. Fold in stiffly beaten egg whites.
5. Pour batter on a hot waffle iron and cook waffles until crisp and golden brown.
Amaranth and Sweet Potato Cutlet
Amaranth and Sweet Potato Cutlet
Ingredients:
Sweet potato
(boiled & mashed) 500 gm
Amaranth (blanched) 50 gm
Onion (chopped) 2 nos
Green chillies 3 nos
Ginger (chopped) 5 gm
Garlic (chopped) 5 gm
Turmeric powder 2 gm
Coriander powder 1 tsp
Chilli powder 5 gm
Salt to taste
Coriander leaves 10 gm
Curry leaves (chopped)
Amaranth (for dusting)
Flour Batter (for coating)
Method
1. Heat oil sauté ginger, garlic, onion and green chilly.
2. Add spices, then mashed sweet potato and amaranth.
3. Mix well, add seasoning and finish with coriander leaves.
4. Cool mixture and divide in to balls.
5. Crust with little amaranth and pan fry or griddle on hot tawa till golden in colour.
— Recipes courtesy executive chef, Naren Thimmaiah, The Gateway Hotel, Residency Road.
Millet Soup
Millet Soup
Ingredients
Millet 20 gm
Carrot 250 gm
Onion 10g
Stock 400 ml
Beans 10 gm
Garlic 2-3 cloves
Crushed pepper 5 to 6
Ghee 10 ml
Salt to taste
Gram flour 10 gm
Coriander leaves 3-4 sprigs
Method
Clean, wash and boil millet in double the quantity of water.
2. Clean and dice onions, carrots and beans. Wash and chop coriander leaves. Crush pepper corn and garlic. Heat ghee in a skillet; add pepper, coriander leaves and gram flour and cook for few minutes. Add prepared vegetables, boiled millet, stock and salt to the skillet. Boil soup for 10minutes, correct the seasoning and serve hot.
For the Stock
Onion 200 gm, carrot 200 gm, coriander stems 200 gm, ginger 10 gm, water 2 litres
Method
Clean, wash, peel and roughly chop all the ingredients. Mix it with water and boil on low flame for two to three hours. Strain and use as required.
Bisi Bele Bath
Ingredients
Navane (foxtail millet)50 gm, toor dal 50 gm, carrot 20 gm, beans 20 gm, green peas 10 gm, red chilli powder 1 tsp, jeera powder 1/2 tsp, coriander powder 1 tsp, jaggery 5-10 gm, a pinch of turmeric, tamarind 10 gm, tomato 1, oil 1 tsp, coriander leaves a few sprigs, bisibele bath powder 10 gm and salt to taste
Tempering
Ingredients
Ghee 25 gm, mustard 2 tsp, jeera 2 tsp, badgi chillies 2-3, capsicum 25 gm, shallots 5-6, coconut 20 gm, garlic 4-5 cloves, peppercorns 4-5, curry leaves 1 sprig, cashewnuts 10 gm, hing 2 gm
Method
Clean, wash and boil the navane with more than double the quantity of water. Clean and cut the vegetables into dices. Clean, wash and boil the toor dal with oil and turmeric. Once dal is half done, add prepared vegetables except shallots and capsicum. Mix cooked dal, navane, tamarind pulp, bisi bele bath powder, salt, jeera, jaggery, coriander powder, chili powder, chopped coriander leaves. Bring it to a boil and correct seasoning. Grate coconut and grind it to a fine powder with peppercorns and garlic. Prepare a tempering by heating ghee, mustard, jeera, curry leaves, hing, cashew nuts capsicum, shallots and coconut mixture. Add this to the prepared bath and garnish it with coriander leaves and khara boondi.
— Recipes courtesy Jayaram HR, The Green Path, next to Mantri Mall, Malleswaram
