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Ragi Puttu at The Gateway Hotel, Bangalore. Photographs by Aniruddha Chowdhury/Mint

Ragi Puttu at The Gateway Hotel, Bangalore. Photographs by Aniruddha Chowdhury/Mint

Back to basics

Back to basics

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

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

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.

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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