×
Home Companies Industry Politics Money Opinion LoungeMultimedia Science Education Sports TechnologyConsumerSpecialsMint on Sunday
×

Back to basics

Back to basics
Comment E-mail Print Share
First Published: Fri, Dec 09 2011. 11 03 PM IST

Ragi Puttu at The Gateway Hotel, Bangalore. Photographs by Aniruddha Chowdhury/Mint
Ragi Puttu at The Gateway Hotel, Bangalore. Photographs by Aniruddha Chowdhury/Mint
Updated: Fri, Dec 09 2011. 11 03 PM IST
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
Ragi Puttu at The Gateway Hotel, Bangalore. Photographs by Aniruddha Chowdhury/Mint
Mix ragi powder with a little water and salt till the powder is just wet and flaky. Take a puttu cylinder (a spherical tube available in Malayali supply stores; some people also use empty coconut shell halves) and put a layer of grated coconut at one end. Add 3 tbsp of wet ragi powder followed by a layer of grated coconut. Alternate layers of ragi powder with grated coconut till the cylinder is full. Cover the top and let it steam for 10 minutes. Remove the cylinder from the steamer and push the puttu out of the cylinder. Serve hot with kadala (peanut) curry or bananas.
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
Sorghum pancakes. Photo: Shivangi Kulkarni/Mint
Make a smooth concoction of milk, eggs, vanilla essence and sugar. Add baking powder to the flour for the fluffiness. Then fold the sorghum into the mixture slowly. Make a small-size pancake in the griddle on a low flame. Cook till it is uniformly golden brown in colour. Serve with blueberry compote and maple syrup.
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
A basket of millet bread at Aurus, Mumbai.
Mix all the ingredients (just like you would make chapatti dough, but keep kneading the dough well for approximately 15 minutes). Set the dough to rest in a bread tin which has been coated with butter. Leave for approximately half an hour, till well risen. Bake in an oven for 30 minutes at 120 degrees Celsius.
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.
gayatri.j@livemint.com
Comment E-mail Print Share
First Published: Fri, Dec 09 2011. 11 03 PM IST
More Topics: Millets | Jowar | Pancake | Bajra | Muffin |