The method to the millet

They are the health grain of the season and we explore how the ordinary fare can be turned into something delectable with these expert recipes

Ragi waffles

Ingredients

Ragi powder 250 gm Whole wheat flour 50 gm Egg 10 nos Milk 500 ml Melted Butter 100 gm Baking powder 5 gm Vanilla essence 5ml Salt to taste

Method 1. Mix and sift dry ingredients. 2. Combine beaten egg yolks, milk and melted butter. 3. Mix the batter with ragi and wheat flour, beating until smooth. 4. Fold in stiffly beaten egg whites. 5. Pour batter on a hot waffle iron and cook waffles until crisp and golden brown.

Amaranth and sweet potato cutlet Ingredients: Sweet potato (boiled & mashed) 500 gm Amaranth (blanched) 50 gm Onion (chopped) 2 nos Green chillies 3 nos Ginger (chopped) 5 gm Garlic (chopped) 5 gm Turmeric powder 2 gm Coriander powder 1 tsp Chilli powder 5 gm Salt to taste Coriander leaves 10 gm Curry leaves (chopped) Amaranth (for dusting) Flour Batter (for coating)

Method 1. Heat oil sauté ginger, garlic, onion and green chilly. 2. Add spices, then mashed sweet potato and amaranth. 3. Mix well, add seasoning and finish with coriander leaves. 4. Cool mixture and divide in to balls. 5. Crust with little amaranth and pan fry or griddle on hot tawa till golden in colour.

Recipes courtesy executive chef, Naren Thimmaiah, The Gateway Hotel, Residency Road.

Tomato millet risotto Ingredients Chicken breast 2 nos, olive oil 4 tbsp, onion (chopped) 3 tbsp, garlic (chopped) 2 tbsp, bok choy (cleaned and washed) 2 nos, tomato sauce 6 tbsp, basil leaves 2 tbsp, foxtail millet (boiled) 320 gm, chicken stock 160 ml, soya milk 8 tbsp, butter 2 tbsp, parmesan (grated) 2 tbsp, salt and crushed black pepper to taste. For garnish a few basil sprigs

Method 1. Heat 2 tbsp of olive oil in a pan, season chicken breast with salt and pepper and sear in hot pan for about two minutes per side. Take chicken off the pan and cut into dices. 2. Heat remaining olive oil in a pan and add onion and garlic, sauté for a few minutes without browning. 3. Now add chicken dices, tomato sauce, cleaned bok choy and fresh basil leaves and mix well. Add foxtail millet and stir to coat well. Slowly add chicken stock, stirring frequently, until it has been absorbed. Continue cooking the millet by adding broth and finish with soya milk, butter and grated parmesan cheese 4. Season with salt and crushed black pepper and serve garnished with basil sprig

Recipe courtesy Chef Saurabh Arora, city chef at Smoke House Deli and Social.

Millet soup Ingredients Millet 20 gm Carrot 250 gm Onion 10g Stock 400 ml Beans 10 gm Garlic 2-3 cloves Crushed pepper 5 to 6 Ghee 10 ml Salt to taste Gram flour 10 gm Coriander leaves 3-4 sprigs

Method 1.Clean, wash and boil millet in double the quantity of water. 2. Clean and dice onions, carrots and beans. Wash and chop coriander leaves. Crush pepper corn and garlic. Heat ghee in a skillet; add pepper, coriander leaves and gram flour and cook for few minutes. Add prepared vegetables, boiled millet, stock and salt to the skillet. Boil soup for 10minutes, correct the seasoning and serve hot.

For the stock Onion 200 gm, carrot 200 gm, coriander stems 200 gm, ginger 10 gm, water 2 litres

Method Clean, wash, peel and roughly chop all the ingredients. Mix it with water and boil on low flame for two to three hours. Strain and use as required.

Bisi bele bath Ingredients Navane (foxtail millet) 50 gm, toor dal 50 gm, carrot 20 gm, beans 20 gm, green peas 10 gm, red chilli powder 1 tsp, jeera powder 1/2 tsp, coriander powder 1 tsp, jaggery 5-10 gm, a pinch of turmeric, tamarind 10 gm, tomato 1, oil 1 tsp, coriander leaves a few sprigs, bisi bele bath powder 10 gm and salt to taste

Tempering Ingredients Ghee 25 gm, mustard 2 tsp, jeera 2 tsp, badgi chillies 2-3, capsicum 25 gm, shallots 5-6, coconut 20 gm, garlic 4-5 cloves, peppercorns 4-5, curry leaves 1 sprig, cashewnuts 10 gm, hing 2 gm

Method Clean, wash and boil the navane with more than double the quantity of water. Clean and cut the vegetables into dices. Clean, wash an