BackBack to basics
Back to basics
PremiumRagi Puttu at The Gateway Hotel, Bangalore. Photographs by Aniruddha Chowdhury/Mint
AGI PUTTU
Serves 1
Ingredients
1-1/2 cup ragi powder
1/2 tsp salt
1/2 cup coconut, grated
Water as required
1 banana (for serving, optional)
Method
SORGHUM PANCAKE
Serves 4
Ingredients
3 cups sorghum (jowar flour)
250ml milk
2 tsp baking powder
3 tbsp sugar
5 drops vanilla essence
3 eggs
Method
Recipes courtesy chef Kulandai Natarajan, The Gateway Hotels and Resorts.
MILLET BREAD
Makes 1 loaf
Ingredients
100g nachni atta
200g jowar atta
400g refined flour
2 tbsp olive oil
1-1/2 tbsp sugar
1/2 tsp salt
2 tsp yeast
Method
Recipe by fitness expert Nawaz Modi-Singhania.
WARM APRICOT-WALNUT MILLET SALAD
Serves 4
Ingredients
175ml vegetable stock
2 tbsp olive oil
100g any whole millet (bajra, jowar or nachni work well)
1/2 tbsp butter
1 tomato, deseeded and chopped
1/2 shallot, chopped
1 tbsp spring onion, chopped
1/2 tsp fresh ginger, finely chopped
1 tsp green chilli, chopped
2 tbsp walnuts, chopped
2 tbsp dried apricots, chopped
1 tbsp fresh coriander, chopped
1 tsp lemon juice
Salt to taste
Method
Bring the vegetable stock and millets to a boil in a saucepan and add half the oil and some salt. Cook over medium heat till the millet grains are tender. Remove from the heat, fluff with a fork. Transfer to a large bowl and gently stir in the remaining ingredients. Serve warm.
Recipe by chef Vineet Bhatia. He serves this salad with grilled home-smoked lamb rack, cinnamon lamb jus and blue cheese lamb tikki at his restaurant, Rasoi, in London.
Also Read | What’s your millet mojo?
gayatri.j@livemint.com
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