COOKING WITH MILLETS & AMARANTH
By the MTAC Team
These recipes were demonstrated by the team of M T A C International Culinary School in Ahmedabad at the Sustainable Grains Symposium by American Corner & IFEA at Novotel Ahmedabad and the Cooking with Millets event by SNS Cooking Classes & IFEA at City Gold Multiplex.
Kodo Millet Vegetable Biriyani
Ingredients required:
Kodo millet 1 Cup
Water 2 Cups
Ghee 2 Tbsp
Onions 2 Large
Garlic cloves 6-7
Green chillies 4-5
Ginger sliced 2-3
Mixed vegetables (par boiled) 1.5 Cups
Tomato 1 Medium
Coriander and mint leaves finely chopped 2 Tbsp
Biryani Masala 2 Tsp
Turmeric powder 1/2 Tsp
Red chilli powder 1/2 Tsp
Coriander powder 2 Tsp
Saffron strands 1-2
Milk 2 Tsp
Khada masala
Salt as per taste
Method of preparation:
• Soak the kodo millet in water for half an hour. Cook it on a medium flame add 1 bayleaf, 1 green cardamom, 2 cloves and an inch of cinnamon to it. Add salt as per taste.
• Make some onion birista and keep aside.
• In a fry pan heat some oil and add khada masala.
• Saute the sliced onion. To it add ginger garlic and chilli paste and saute.
• Add diced tomato and saute. Add dry masala and saute. Add 2 to 3 tbsp of water and let cook.
• Finally add the parboiled vegetables and let simmer for few minutes.
• In a clay pot layer the gravied vegetable and the cooked kodo millet alternatively. Garnish with the fried onion birista and chopped mint and coriander leaves.
• Sprinkle saffron milk on each layer of rice. Cover the clay pot and seal with wheat flour slurry.
• Bake at 140°C for 15 minutes in a preheated oven. Serve hot with raita.
Pearl millet tea-cake
Ingredients required:
Pearl millet flour 1 cup
Unsalted butter 1/4 cup
Milk 1 cup
Jaggery powder 1/4 cup
Condensed milk 40 gms
Baking powder 1/4 Tsp
Baking soda 1/2 Tsp
Clove and cinnamon powder 1/2 Tsp
Nutmeg powder 1 Tsp
Raisins 1 cup
Method of preparation:
• Cream unsalted butter and condensed milk to a smooth consistency.
• To the creamed mixture add milk and
• beat well and keep aside.
• Sift pearl millet flour, baking powder, baking soda, and powdered spices and keep aside.
• Melt jaggery powder on low flame to achieve a liquid consistency.
• Slowly incorporate all wet ingredients into the dry ingredients using a spatula.
• Ensure there are no lumps.
• Add raisins and mix well.
• Grease a round cake ring.
• Pour the cake batter evenly.
• Bake at 160°C for 20-22 minutes.
Ragi Cookies
Ingredients required:
Ragi flour 80 gms
Almond flour 20 gms
Jaggery powder 30 gms
Cold water 1 Tbsp
Unsalted butter 60 gms
Cinnamon powder 1/4 Tsp
Method of preparation:
• Sift ragi and almond flour together and keep aside.
• Cream unsalted butter and jaggery powder together until smooth consistency is achieved.
• Mix sifted flour and cinnamon powder with creamed mixture and prepare a dough.
• Use water if required.
Bake at 160°C for 10-12 minutes.
Green Garlic and Green Pea Rajagriha Amaranth Rissotto
Equipment Required:
• Heavy bottomed sauce pan & spatula (wooden)
• Heavy bottom skillet
• Pasta or soup plate to serve
Ingredients
100 gm Fresh Green peas, shelled
150 gm green garlic, cleaned & chopped 2 cups of water+ 1⁄2 cup
4 tablespoons ghee
100 gm onion finely chopped
150 gm amaranth seeds (rajgira seeds)
30 gm cream
Salt to taste
1 tablespoons Garlic chopped
15 ml red wine vinegar
Pepper to taste
2 tablespoons Fresh coriander, chopped
1 tablespoon Fresh green chillies chopped
Method of Preparation
• In a heavy bottomed stock pot or sauce pan over moderately low heat, warm 1 tablespoon butter/ghee and 1 tablespoon oil. Add the onion and cook, covered and stirring occasionally, until tender and lightly golden, 5-10 mins.
• Add the rajgira (amaranth/barnyard millet) stir to coat it with the butter and oil. Slowly add 2 1/2 cups cold water, cover the pot, and bring the mixture to a boil, whisking occasionally. Using a spatula, push any seeds clinging to the side of the pot into the liquid, then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 minutes. Stir in 1 teaspoon salt, or to taste. Remove the pot from the heat and let the rajgira (amaranth/barnyard millet) stand, covered, 5 to 10 minutes.
• In a heavy bottom skillet melt 1 tablespoon of the remaining butter/ ghee with the remaining 1 tablespoon oil. Add the chopped dry garlic along with chopped green chillies and cook, stirring, for 30 seconds. Add the green peas and sauté add the red wine vinegar along with 1⁄2 cup of stock or water; cook it till water is reduced. Now add the chopped green garlic and stir it in. Season with salt & pepper along with coriander. Add in the remaining butter/ghee and take the pan off heat.
• Plate the cooked and rested rajgira on a pasta or soup plate and pour and place the green peas and green garlic mix on top. Serve hot
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Ragi Mudde with Tomato Rasam
Equipment Required:
• Heavy bottom stock pot/ sauce pan
• Heavy bottom skillet & spatula (wooden) • Pasta or soup plate to serve
• Small vagharia or kadai
Ingredients Rasam
3-4 tomatoes Blanched, skinned, and pureed Salt to taste
1 tbsp Ghee
1⁄2 tsp Rai seeds
1⁄2 tsp Jeera seeds
Pinch of hing
7-8 Curry leaves
1 tsp Coriander powder
1⁄2 tsp red chilli powder
1 tsp Turmeric powder
1 tbsp Coriander leaves chopped
Ragi mudde
2 + 1⁄4 cups water
salt to taste
1 + 2 tsp ghee
1 cup + 2 tbsp ragi finger (millet flour
PROCEDURE Rasam
• Heat a heavy bottomed stock pot or sauce pan add the tomato puree along with 2 cups of water and bring to a boil.
• In a vaghariya / small kadhai for tempering add ghee and heat it, add the mustard seeds, cumin and hing along with curry leaves and let it all splutter.
• Add this to the boiling rasam and boil for 2-3 mins, now add the salt, coriander powder, turmeric and red chilli powder.
• Cook for 5-10 mins, add chopped coriander, take it off heat
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Ragi mudde
• In a heavy bottom skillet heat water with salt and ghee. stir well and get the water to boil. • In a small bowl take 2 tbsp raagi flour and 1⁄4 cups of water. Mix well and make a lump free ragi water. Pour the ragi water once the water begins to boil. stir continuously for 2 minutes. • Now spread 1 cup of ragi flour. Boil for a minute without disturbing. Now with the help of wooden stick or spatula, break the lumps gently by pushing the flour into water. • Further keeping the flame on low, mix continuously in one direction. Additionally, add ghee and spread well for more flavours. Cover and simmer for a minute. Mix well and check if the ragi is cooked completely.
• Take the pan off heat and divide and make small ladoo’s when it’s hot. serve ragi mudde with tomato rasam Now place the ragi mudde in a steamer or casserole to maintain the softness. To assemble place the mudde on the pasta or soup plate and pour the rasam on top.
Bajra plum cake
Ingredients for marination
(TO BE MIXED AND RESTED FOR ONE MONTH)
50 gm Raisin 50 gm Sultanas 50 gm Currants
7 gm hot spice powder (cinnamon, cardamom, nutmeg, javitri, clove) vanilla essence (opt)
50 gm Chopped almonds
50 gm Cashew nuts/hazelnuts
50 gm Pumpkin preserve (PETHA)
50 gm Glazed cherries (red and green) 50 gm Orange peel
Batter for baking
110 gm Butter
80 gm Jaggery powder 60 gm Condensed milk 1 no. Grated lime zest 170 gm Bajra flour
20 honey
1 tsp Baking powder
80 ml milk
Method of Preparation
Shift bajra flour and baking powder together and keep it aside.
In a bowl whisk in the butter and jaggery powder till smoothens and add in condense and honey.
Once everything is combined well, add in the flour mixture and milk little by little with folding method.
Once the batter in made fold in the soaked preserved dry fruit and nuts mixture Transfer the mixture into greased cake pan and bake it for 30 min. in preheated oven at 180
INGREDIENTS
100 gm butter
100 gm icing sugar
200 gm ragi flour
20 gm ginger paste
20 gm jaggery molasses 2 gm cinnamon powder 2 gm cardamom powder 20 gm milk
Cooking with millets
RAGI GINGER BREAD
INSTRUCTIONS
1. Mix all the dry ingredients together.
2. Beat butter and sugar in mixing bowl till it turns smooth and creamy.
3. Add molasses and mix until combined with butter mixture.
4. Add dry mixture, ginger paste and milk to form the dough.
5. Cover the dough and allow it to cool.
6. Flour the surface and roll the dough into 1/4th thickness.
7. Cut into desired shape and place them in baking tray.
8. Bake at 160 degrees for 12-15 min.
9. Allow cookies to cool before serve.
For Royal icing:
100 gm of icing sugar 30 gm of water
3-4 drops of vanilla
Mix everything together and whisk it , You can adjust the consistency by adding more or less water/sugar
Contact us/ whatsapp: +91 9687587879 Web site: www.mtacculinaryschool.com Insagram : mtac.culinary school
Caramelised onion and mushroom Rajgira bruschetta
Ingredients
100 gm mushroom 100 gm onion
30 gm feta cheese 5 gm garlic
5 gm sugar
10 ml red wine vinegar
30 gm butter
Salt
Pepper
For sauce
1 no. Roasted red bell pepper 50 gm Cream Cheese
20 ml cream
5 gm Chilli powder
Salt
Pepper
For serving: rajgira bread
Methods:
In a fry pan add in butter, throw in some garlic and add onions.
Add pinch of salt and sugar and allow the onions to caramelized Once onion are done add in red wine vinegar and deglaze the pan and add mushroom and sauté well and keep the mixture aside
For the sauce in mixture jar add cream, cream cheese, salt, pepper and chilli powder with the roasted bell pepper and make a smooth paste.
For serving apply some sauce on toasted bread and top it with some onion and mushroom filling and sprinkle some feta cheese on top
ABOUT THE AUTHOR
MTAC- International Culinary School is Gujarat’s 1st certified Culinary School from City & Guilds London. The institute is founded by Chef Pradip Dey, who was the pastry chef of P & O Cruises and Corporate Chef for Dangee Dums before he decided to start his own institute.
MTAC teaches Level 3 in Patisserie and Food Preparation.
The recipes were developed with MTAC Faculty Zarin Mirza, an experienced restaurant chef.
Contact us/ whatsapp: +91 9687587879 Web site: www.mtacculinaryschool.com Insagram :mtac.culinary school
