Barnyard Millet Recipes

A Healthy Choice

Barnyard Millet 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.
Millet Recipes - A Healthy Choice 1

Barnyard Maheri

Ingredients:

Barnyard millet – 50 g, shama rice – 100 g, butter milk – 550 ml, salt – to taste, ghee – 20 ml, curry leaves – a few, mustard seeds – 2 g and chopped green chilli – 10 g.

Preparation Method:
  • Clean, soak and boil barnyard millet and shama rice for 30 min.
  • Strain and cook in butter milk until well done.
  • Heat ghee in a thick bottom pan, add mustard seeds, green chilli and curry leaves.
  • Pour over the cooked rice and cover with a lid for a short time.
  • Mix well and add seasoning.
  • Serve hot.
Source: ICAR-CIAE, Bhopal

Barnyard Indiana

Ingredients:

Barnyard millet – 150 g, small dices of veggies (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, asafetida and diced vegetables along with curry powder and saute.
  • 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.
Source: ICAR-CIAE, Bhopal
Millet Recipes - A Healthy Choice 2

Barnyard Millet Pudina Rice

Ingredients:

Barnyard millet - 1 cup, water – 2 cups, onion-1, carrot - 1 cup, tomato – 2, curry leaves- 1 spring bay leaf - 1; pudina (mint) chutney: Mint leaves - 1 cup, coriander leaves - 1/4 cup, green chilli-1, cloves – 1, garlic – 1, ginger - 1/2 inch and salt to taste and oil – 2 tsp.

Preparation Method:
  • Cook barnyard millet in a pressure cooker with water, salt to taste and bay leaf at medium flame for 1 whistle.
  • Prepare mint chutney with minimum water. Chop all the vegetables.
  • In a hot pan, take 1 tsp of oil. Add whole spices to it and fry for a minute.
  • Add chopped onion and fry till translucent.
  • Add chopped carrots and stir well, add mint chutney. Cook the chutney till the raw taste of mint and coriander disappears. Add salt to taste.
  • Add the cooked barnyard millet and mix evenly. Remove from flame.
  • Serve hot with some raitha.
Source: cookingwithmillets.com

Barnyard 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 mashed.
  • 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.
Source: ICAR-CIAE, Bhopal
Millet Recipes - A Healthy Choice 3

Barnyard Millet 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, tomatoes cubed - 1/3 cup, sweetcorn kernels - a few tomato sauce - 1/3```html