Millets have always been a part of the staple Indian diet and are considered healthy and nutritious for kids and adults alike. Here are some interesting millet recipes that you can add to your regular menu that your kids will love and also give them the much-needed nutrition.
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Bajra Kheer
Image source: whisk affair.com
1 cup bajra, powdered
2 tbsp ghee
2 tsp sugar, powdered
A pinch elaichi powder
1-2 cups water
3 tbsp milk
Method
In a pan, heat the ghee & add the bajra flour.
Add milk to the mixture and mix without lumps.
Add sugar & continue to stir. Add warm water & let it cook for a few minutes.
Mix well and switch off the flame after the kheer is well cooked. Add a pinch of elaichi powder and serve hot.
Rajgeera Roti
Image source: yummydelightforu.blogspot.com
¾ cup rajgeera flour
½ green chilli finely chopped
1/3 cup low-fat curds
For the filling
2 tbsp fenugreek (methi) leaves, chopped
2 tbsp spinach, chopped
2 tbsp fresh coriander, chopped
½ green chilli, finely chopped
2 tbsp Bengal gram flour
For garnish
2 tbsp bean sprouts
2 tbsp tomatoes, chopped
2 tsp grated cheese
Method
Combine all the ingredients and knead into a soft dough using a little water if required.
Divide into 4 equal portions and keep aside.
Roll out each portion of the dough into a circle of 100 mm.(4”) diameter.
Place all 4 rotis on a large non-stick pan and using a little oil till one side is slightly cooked.
Turn the rotis and cook well.
Top with bean sprouts, tomatoes and cheese.
Serve hot
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Jowar Cookies
Image source: heartandsoulhealthyfoods
1 cup Jowar Flour
1/2 cup, Unsalted Butter, softened
2 tbsp Unsweetened Cocoa Powder
¼ cup Sugar, powdered
½ cup Peanuts
2-3 tbsp of milk or as needed
A pinch of salt
Method
To roast the peanuts, preheat the oven to 180 degrees C. Spread the peanuts on a baking tray and
bake them for 8 – 9 minutes. Remove from the oven and allow them to cool.
Rub the peanuts between your palms to remove the skins. Grind the nuts coarsely and set aside.
Preheat the oven to 180 degrees C.
Sieve the flour, cocoa powder and salt together and set aside.
In a bowl, combine the softened butter and powdered sugar and beat it until light and fluffy.
Add the mixed flour to the butter mixture and mix everything. Then sprinkle the milk over it and mix well to make a dough. The dough should be very soft.
Divide the dough into equal sized balls and press the each ball between your palms.
Place them on a baking tray spacing about 1 inch apart.
Bake the cookies in the preheated oven for 15 – 18 minutes at 180 degrees C.
Then remove them from the oven and let them cool down for 2-3 minutes before taking them off the baking tray. They will be soft when taken out but will become firm once they cool.
Place them on a wire rack to cool. Store in an airtight container.
Nachni Pancakes
Image source: becauseanyonecancook.wordpress.com
1 cup ragi (nachni) flour
1 tbsp soya flour
1 tsp sesame seeds (til)
½ cup onions, grated
2 green chillies, finely chopped
1 tsp grated ginger
½ cup coriander, chopped
2 tsp oil for cooking
Method
In a bowl, combine the ragi flour, soya flour, sesame seeds onions, green chillies, ginger, coriander and salt and mix well with a little water to make a smooth loose dough. Divide into 6 portions and keep aside.
Heat a non-stick pan and grease it with a little oil.
Wet your fingers and spread an even layer of the dough to make a 125 mm. (5”) round.
Cook on both sides until golden brown, using a little oil.
Repeat with the rest of the batter to make 5 more pancakes.
Serve hot with the carrot garlic chutney.
Bajra Upma
Image source: litebite.in
1 tsp Mustard Seeds
1 tsp Cumin Seeds
5 – 6 nos. Curry Leaves
1 tbsp Black Gram Dal
1 tbsp Split Bengal Gram
1 tsp Garlic, Chopped
1 tsp Ginger, Chopped
½ cup Onions, Chopped
½ tsp Red Chili Powder
½ tsp Coriander Powder
1 tsp Turmeric Powder
½ cup Mixed Veggies
2 tbsp Corn
2 cups Bajra, Overnight soaked and boiled
½ cup Coconut, Grated
Roasted Peanuts: 2 tbsp
Salt, to taste
1 Tomato, Chopped
1 Lemon Juice
Coriander for garnish, Chopped
1tbsp Green Chilies, Chopped
For Green Chili Mixture
1 tbsp Mustard Oil
½ tsp Black Gram Dal
4 – 5 nos. Green Chilies
Salt: to taste
½ tsp Coconut, Grated
Method
On a pan heat oil and add mustard seeds, cumin seeds, soaked black gram dal, soaked split bengal gram, curry leaves, chopped garlic, chopped ginger and mix well.
Now add chopped onion, red chilli powder, coriander powder, turmeric powder, mixed veggies, corn, bajra, grated coconut, roasted peanuts, salt, chopped tomatoes, lemon juice, chopped coriander and cook well.
To prepare green chilli mixture as an accompaniment with bajra upma on a pan, add mustard oil, black gram dal, green chillies, salt, grated coconut and toss well.
For plating place two ring moulds and stuff in the bajra upma. Serve with buttermilk, poppadum and prepared green chilli mixture. Garnish with curry leaves.
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