Recipes from the native kitchen – series 2

Eating local and thinking global is a great way to eat fresh, healthy, naturally occurring produce from your native surroundings. Eating like a ‘locavore’ is the easiest way to reward your body with the best nutrition and the freshest food there is!

h2QPv2hnQTWcc9gU2ZTGxA_thumb_fcc0

6xkJ2X3+RoW4EzojqZ+z9g_thumb_fcb3

On popular demand, I am back with a few more of my favourite millet and flaxseed recipes! If you haven’t seen my previous posts on native eating, see here and here.

Kodo millet (harka) lemon rice

What it is – Compared to all other millets, kodo millet mimics rice to the largest extent. Rice is a staple food in India, and we make so many versions of it. Almost every rice recipe can be substituted with kodo millet – khichadi, pulao, bisibele bhath, tamarind rice, curd rice or any other variation that you can think of. Kodo millet is also a great everyday alternative for rice, to accompany dals, rasams, sambars or curds.

Spyu6+h2RzGwScpZz9kgXg_thumb_fca7

What you will need
1 measure kodo millet (all measurements for 2 tbsp. of millet)
1 tbsp. groundnut oil (or an flavourless oil)
1/4th tsp. mustard seeds
1/4th tsp. split black lentil (urad dal)
1/4th tsp. split chickpea lentil (chana dal)
1/4th tsp. pinch of asafoetida
2-3 dry red chilies,
2 chopped green chilies
1/4th tsp. turmeric
1 tbsp. groundnuts
1 sprig curry leaves, separated, washed and dried
1 large onion, chopped fine
½ cup fresh green peas
Salt and sugar (or jaggery) to taste
Juice of half a lime
½ cup grated fresh coconut
Fresh coriander leaves, chopped, for garnish

Method
Cook the millet in a pressure cooker with 4 measures of water for every 1 measure of millet. Allow it to cool.

In a non-stick pan, heat some oil. Add mustard seeds, urad dal, chana dal, a pinch of asafoetida, dry red chilies, green chilies, turmeric, groundnuts, curry leaves, onions and green peas. Sauté till the onions are translucent. Season the mixture with salt and some jaggery. Add the cooked millet. Mix gently. Cover with a lid and cook for 5-7 minutes. Add juice of lime, fresh coconut and garnish with fresh coriander.

qYELhjmjQfKnwWHgmEHy7A_thumb_fca6

Corn meal/Polenta (makkai dalia) salad

What it is – Makkai dalia need not be the boring porridge ingredient that it is. I often use it in salads, or as an alternative for Couscous. It’s flavour compliments continental ingredients, and so makkai dalia can be used as a carb to accompany Mediterranean curries or grilled meat with sauces.

o9wuymKEQW29dN3S1RBTgA_thumb_fcb0

What you will need
1 measure of makkai dalia (all measurements for 2 tbsp. of millet)
1 tbsp. extra virgin olive oil
1 cup cooked, and drained chickpeas (cooked with salt)
½ red bell pepper, finely diced
½ yellow bell pepper, finely diced
8-10 cherry tomatoes, halved
2 sprigs mint leaves, washed and separated
Juice of half a lime
Salt and pepper for seasoning

Method
Cook the dalia in a pressure cooker with 3 measures of water for every 1 measure of dalia. When still warm, use a fork to loosen and separate the grains. Add extra virgin olive oil, chickpeas, bell peppers, cherry tomatoes, whole mint leaves, juice of lime, salt and pepper. Mix gently.

Serve with tagine veggies or have it as a salad.

+fedtkm3RQqgn4h9ffjmEQ_thumb_fcae

2fMI1OGfSTqp3FpQc7kw9g_thumb_fcad

Flaxseed chutney powder

What it is – Another great way to incorporate flaxseed into your daily diet – chutney powders are a must-have for every South-Indian. Tasty side-kicks to go with dosas, idlis, vadas, rotis or rice, the flaxseed chutney powder is a complete winner at the breakfast table. I add it to sandwiches, vegetables, Indian curries or eat it with akkirottis/thalipets (see recipe here).

BgYehabPSFKcJC1cKTMq5g_thumb_fcaf

What you will need
6-7 dry red chilies
100g flaxseed
1 tsp. groundnut oil (or any flavourless oil)
Salt to taste
Sugar, as per taste
1 dried tamarind

Method
In a dry, non-stick pan, add the flaxseed. Roast on a medium flame till it begins to splutter and continue roasting till the crackling stops. Keep aside and allow it to cool.

In a non-stick pan, add 1/2 tsp. oil and roast the red chilies. Add it to the roasted flaxseed.

In a non-stick pan, add 1/2 tsp. oil and roast the tamarind. Allow it to cool. Add to the roasted flaxseed. Add salt and sugar to taste and grind to a coarse powder. Store in an air-tight container to prevent the flaxseed from becoming rancid (shelf-life of 3 weeks).

08aokJn%S6WdMWxLs1EZGQ_thumb_fcb4

UXHrXSzPQXuh9tAeCHaQeQ_thumb_fcb2

Proso millet (baraguupma

The proso millet can be used to make millet versions of several classic Indian dishes. Its flavour and texture are best suited for making a millet upma (porridge) or pongal (rice and lentil runny porridge).

What it is ­– Upma is an Indian breakfast porridge made with semolina. Semolina is a form of wheat; so this recipe is a gluten-free, fibre-rich alternative to the usual upma. I always add veggies to my upma for more nutrition. It also keeps me fuller for longer. A really convenient breakfast option – yummy when had hot with a few drops of ghee!

What you will need
1 measure proso millet (all measurements for 2 tbsp of millet)
1 tbsp. groundnut oil (or any flavourless oil)
1/4th tsp. mustard seeds
1/4th tsp. cumin seeds
1/4th tsp. asafoetida
1 sprig curry leaves, washed and separated
2 green chilies, chopped
1 medium onion, diced fine
1 tomato, diced fine
1 medium carrot, diced fine
½ green bell pepper, diced fine
Salt and sugar to taste
1/4th cup fresh grated coconut
1 tsp. ghee
Some fresh coriander for garnish
Sev or spicy mixture for serving 

Method
Cook the millet in the pressure cooker with 3 measures of water for every 1 measure of millet.

Heat oil in a non-stick pan. Add mustard seeds, cumin seeds, asafoetida, curry leaves, green chilies and onions. Sauté the onions for 2-3 minutes, until translucent. Add the tomatoes and cook well. Add the chopped carrots and green peppers. Season the mixture with salt and sugar.

Add the cooked millet. Stir, cover and cook for a few minutes. Sprinkle some water if needed. Add fresh coriander, fresh coconut and 1 tsp. ghee. Serve warm.

Proso millet (baragu) pongal

What it is – A pongal or kichadi is a one-pot solution for lazy dinners or sick days in bed. Ideally made with a 1:1 proportion of rice to lentil, this porridge-like meal is a standard recipe in every Indian home. The proso millet is perfect for substituting rice in this recipe – with a lower carb, higher fibre content, this recipe is millet goals in one pot.

9KgjweBbRBKZky8W%XQkUw_thumb_fcc3

What you will need
1/2 cup proso millet
1/2 cup yellow lentils
Salt and sugar to taste

Seasoning
2 tbsp. ghee
1 tsp. cumin seeds
8-10 whole peppercorns
2 dry red chilies, halved
2 green chilies, cut into 1 inch pieces
4-6 curry leaves, whole
A pinch of asafoetida
A pinch of turmeric
1/2 inch piece of ginger, julienned
10-12 groundnuts

Method
In a pressure cooker, add the ghee and the rest of the seasoning. Now, add the washed millet and lentils. Add 3.5 cups of water. Add salt and sugar to taste. Pressure cook with 2 whistles. Serve with some more ghee, pappad, pickle and natural yoghurt (dahi).

pjpnJqkoQ8GIOywrNSpG3g_thumb_fcc1

hLd6klUDRFCiL2Nm+jokHg_thumb_fcc2

I hope that you will recreate these recipes at home and enjoy living the healthy, tasty, millet life. Until next time, XOXO

One thought on “Recipes from the native kitchen – series 2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s