Millets on the menu

Bindu Gopal Rao

The United Nations has officially declared 2018 as the International Year of Millets. They have been a staple in Indian diet for centuries but had lost their place in the kitchen. However, with people becoming more health conscious people, it has not just made a return to the kitchens, but also restaurants. Chefs are trying to bring millets back into the diet in different forms and incorporating them in restaurant menus.

Food with a history

Millets are one of the oldest foods known to humans. These are adaptable to a wide range of temperatures, moisture regimes and input conditions. Packed with multiple health benefits and versatile in use, they can be used in salads, as flour, cereals and now even ice creams. Millets are a delight for any culinary professional. Sapnil Kalkar, general manager, Radisson Bengaluru City Center, says, “Benefits of millets are only now becoming known to the world. It has for long been underestimated, but is packed with important nutrients. Our team of chefs has included millets to the menu to create recipes which inherit the legacy and blend them in a new avatar that contributes to the local farming community to preserve the traditional grain.”

Millets are also replacing fad foods like quinoa (that are costlier too) and essential foodgrains like rice and wheat. “We are making use of millets in many of our recipes. We have used these in desserts, in soups and main course dishes as well. Millets do not alter the taste profile; in fact, in many dishes, only enhance the flavour,” says Rashmi Daga, CEO of Fresh Menu, an online food delivery app.

High in fibre, millets contain a myriad of beneficial nutrients. “Our aim was to remove the guilt associated with eating out and replace it with a feeling of wholesomeness and good health. We want people to have a delicious meal without having to worry about cheating on the health goals. We wanted to make a nourishing dish where this ingredient could really shine and our tomato, chicken and bok choy risotto is the result,” says Saurabh Arora, chef with Impresario Entertainment & Hospitality Pvt. Ltd, Bangalore.

Cheaper alternative

Millets are a trend and must be followed because unlike other grains, they are cheaper, healthier and our local alternative to other super foods that are widely used abroad. Millets are indigenous to Indian diet, especially in South India. Chef Chirag Makwana, sous chef Toast & Tonic, says, “With growing awareness about millets, people are reviving traditional recipes once again. Also, millets are versatile and can be used in a number of applications — from sweets and breads to savoury dishes. These grains are used to bind, provide a crunchy coating on fried chicken, make biscuits, taco shells and as a salad.”

Multigrain sevpuri & avocado salsa

Ingredients

• Multigrain papdi............................. 1/2cup
• Salt................................................. to taste
• Sev................................................ .1/2tbsp
• Avocado......................................... 1/3 cup
• Jalapeno....................................... .1/2tbsp
• Onion............................................. 1/2tbsp
• Tomato........................................... 1/2tbsp
• Potato................................................ 1tbsp
• Sprouts.......................................... 1/2tbsp
• Mint chutney................................. 1/2tbsp
• Sonth chutney............................... 1/2tbsp
• Lime juice...................................... 1/2tbsp
• Coriander....................................... 1/2tbsp

Method

For multigrain sevpuri

• Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
• Divide the dough into 24 equal portions and roll each portion into a (1½”) diametre circle.
• Prick them using a fork at regular intervals.
• Grease a baking tray with oil and bake them in a pre-heated oven at 200°c (400°f) for 10 minutes, turning them once after 5 minutes.

For avocado salsa

• Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados.
• In a separate small mixing bowl, whisk together olive oil, lime juice, garlic, salt and pepper until the mixture has blended well. Pour it over the avocado mixture, add cilantro and then gently toss the mixture to evenly coat.

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Kangni Di Khichdi

Ingredients

• Foxtail millet (Kangni)..........................1/4 cup
• Yellow moong dal................................1/2 tbsp
• Carrots, diced......................................... 2 tbsp
• French beans, chopped......................... 2 tbsp
• Peas........................................................ 2 tbsp
• Onion, chopped....................................... 3tbsp
• Tomato, chopped....................................3 tbsp
• Green chillies, slit........................................... 2
• Ginger, chopped........................1/4 inch piece
• Mustard seeds...................................... 1/4 tsp
• Cumin seeds......................................... 1/4 tsp
• Turmeric powder.................. 1/8 tsp or 1 pinch
• Curry powder.........................................1/2 tsp
• Curry leaves.................................................... 5
• Asafoetida............................................. 1 pinch
• Water................................................ 1+1/2 cup
• Salt........................................................to taste
• Oil or ghee...............................................1 tbsp

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Method

• Heat a pan. Add foxtail millet and dry roast over low flame for 1-2 mins. It should be hot to your touch. Transfer to a bowl.
• Add moong dal to the pan and dry roast it for 10-20 seconds. Transfer it to the same bowl.
• Heat a pressure pan with oil. Temper with mustard seeds and asafoetida. When the mustard splutters, add cumin seeds and let it sizzle.
• Add onions and cook till it turns translucent. Add tomato, ginger and sauté for a few seconds.
• Add chopped veggies, green chilies, curry leaves, peas and mix well. Add turmeric, curry powder, dry roasted foxtail millet, dal and give a quick mix.
• Add water, salt, mix well, close the cooker and cook for 3 whistles over low flame. After the pressure is released, open the cooker and mash gently. Millet khichdi is ready. Serve hot with more ghee drizzled on top with raita or pickle.

Recipes courtesy: Punjab Grill