Pizza
Ingredients:
Pizza base:
Barnyard millet, ½ cup,
maida – ½ cup,
baking soda – ½ tsp,
salt – as required,
oil – 1-2 tsp (for cooking the crusts),
water – if needed.
millet crust pizza:
Onions, green capsicum, tomatos cubed – 1/3 cup,
sweetcorn kernels –
a few tomato sauce – 1/3 cup
and cheese – as required.
Preparation Method:
- Soak the millet in enough water for at least an hour and grind into a smooth paste.
- Add baking powder, maida along with salt and mix well (you can also ferment the batter in a warm place for 6 hrs)
- Heat a flat Pour a ladle full of the prepared batter – don’t spread it. Spread few drops of oil all around the crust, cook and flip it to the other side.
- Pre-heat the oven at 180°C for about 5-7.
- Meanwhile, line a baking tray with aluminum foil or parchment Place these prepared pizza crusts on the baking tray.
- Spread the tomato sauce and cheese over the sauce. Place cubed onions, capsicum and sweetcorn all over the pizza.
- Bake/Grill at 180°C for about 7-10 mins, until the cheese is bubbly and the vegetables are toasted.
- Serve hot with red chilli flakes and mixed Italian herbs on top!
NOTE: There can be a few cracks over the edges of the pizza crust as it is gluten free,but that not hamper the taste.
Cutlet
Ingredients:
Dehulled barnyard millet grains – 100 g,
potatoes – 20 g,
carrots – 20 g,
beans – 20 g,
salt – 5 g,
pepper – 5 g,
chat masala – 5 g,
bread crumbs – 20 g,
channa dal – 30 g,
green chillies – 5 g,
water – as required
and oil – for shallow or deep frying
Preparation Method:
- Cook barnyard millet in boiling water and fluff it with a fork and keep it aside.
- Mix channa dal flour powder with curd, boil the vegetables and saute finely chopped onions, green chilli, garlic, ginger and saute until onions turns transparent in oil.
- Add salt, pepper powder, turmeric powder to the cooked vegetables and add cooked barnyard millet, finely chopped coriander leaves and mix well. Cook for a further few seconds.
- Leave it to cool. Divide the mixture equally and shape into cutlet and shallow fry the cutlets both sides until golden brown or deep fry them in oil.
- Serve with sauce and chutney.
Indiana
Ingredients:
Barnyard millet – 150 g,
small dices of vegs. (carrots, french beans, cauliflower and green peas) – 150 g,
salt – to taste,
green chilli chopped – 15 g,
ghee – 50 g,
curry powder – 2 tsp,
coriander leaves, – as required,
asafetida – a pinch,
cumin seed – 2 g
and water – ½ cup.
Preparation Method:
- Clean and soak the millet in water for 15 min.
- Heat ghee in cooker, add cumin, asafoetida and diced vegetables along with curry powder and sauté.
- Add presoaked millets and mix well
- Add water, salt and pressure cook with one whistle
- Open and garnish with ghee, chopped coriander leaves and serve hot
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Payasam
Ingredients:
Barnyard millet – 150 g,
sugar – 250 g,
milk – 250 ml,
saffron – 4-5 threads,
dry fruits (cashew, almond and pista) – 50 g
and ghee – 30 ml.
Preparation Method:
- Cook together barnyard millet, saffron and milk on slow heat until the millet gets mushed.
- Add sugar and stir gently to cook payasam.
- Heat ghee in a pan add all dry fruits and roast until golden colour and add to the cooked payasam
- It can be served hot or cold.
Great article 🙂
Thanks!