Cookingonmymind

Introducing to you all a very important part of the diet that you all MUST incorporate in your routine.

It’s not just filled with the highest nutrition that you can gain from any of your veggies or grains, but is also very easy to make. It can be used in various forms. You can add sprouts to your salads, make hearty warm stew bowls with them, add them to your chaats or make cheelas with them.

I am sharing some of my favorite sprouts with you here.

1. Channa sprouts are a classic, are a great source of protein, fibre, helps in digestion, regulates your blood sugar levels and brings down the cholesterol levels
2. Horsegram sprouts (Kulith Dal) are the richest in proteins (22 grams proteins/ 100gms of sprouts), low in fats, rich in iron and a great source of calcium
3. Alfalfa and Clover sprouts: The lentil sprouts take away all the thunder while the vegetable sprouts should be celebrated much more for the ease of digestion, while they improve the metabolic health, ease the menopause symptoms, and cut down on the oxidative stress
4. Fenugreek sprouts: It’s considered to have innumerable benefits. You should try to have 2 tbsp of fenugreek sprouts every morning empty stomach. It’s anti-diabetic, anti-inflammatory, anti-microbial, anti-oxidant, ensures you have an improved immune system

Sprouting your lentils, vegetables, millets, pseudo cereals like buckwheat is a very healthy practice, as it improves the nutrition of your food atleast 20 times.

Dishonmymind #423: Barley (Jau) Sattu Drink

Prep Time: 5 minutes

1. Take 1 glass of chilled water, add 2-3 tbsp of barley sattu to it and mix it
2. Season it with 1 tbsp of jaggery powder, 1 tsp of lemon juice and pinch of black salt
3. Mix it well and enjoy this healthy and easy drink this summer

Barley keeps you cool during summers, brings down your cholesterol levels and keeps blood sugar in check.
I keep all ingredients on my desk and so I can prepare it fresh and have it for restoring my energy levels. It keeps you full and energetic :)

Dishonmymind #423: Navratri Thali Part 4

Prep Time: 1 hour
Course: Lunch/ Dinner
Serves: 4

Making:
- Potato gravy
- Buckwheat roti
- Squash (zuchhini) coconut vegetable

For potato gravy
1. Take 1 tbsp oil in a pan
2. Add 1 tsp cumin seeds, 2 chopped green chillies, 1/2 inch chopped ginger, 10-15 chopped curry leaves and sauté it
3. Add purée of 4-5 tomatoes and cook it till the oil is released from the sides. Add 2 tbsp of whisked curd (optional)
4. Add 2 cups of water and let it come to a boil. Now add 4 boiled potatoes, roughly mashed
5. Season it with rock salt and cook it for 10 minutes till the flavours infuse and switch off the flame. Garnish it with some fresh coriander

For buckwheat roti
1. Take 2 cups buckwheat flour, add 1 boiled mashed potato to it, salt to taste and 1 chopped green chilli and use some hot water to roll the dough
2. Use it for making fresh chapatis

For zucchini coconut vegetable:
1. Take 1 tbsp oil in a pan
2. Add 1 tsp cumin seeds, 2 chopped green chillies, 1/2 inch chopped ginger, 10-15 chopped curry leaves and sauté it
3. Now add chopped zuchhini to it and season it with turmeric powder, coriander powder and salt to taste
4. Let the zucchini cook for 10 minutes on medium flame till it gets soft
5. Switch off the flame and top it with fresh grated coconut

This meal might be simple but is very very wholesome. Wishing you all a very happy fasting 🤗

Note: We eat veggies from the family of gourds and squashes in Navratri, please check for yourself before trying this recipe for fasting :)

Dishonmymind #422: Navratri Thali Part 3

Prep Time: 1.5 hours
Course: Lunch/ Dinner
Serves: 4

Making:
- Navratri Sambhar
- Quinoa and Barnyard millet dosa
- Barnyard millet and Tapioca Idli

For Navratri sambhar
1. Take 1 tbsp oil in a pan
2. Add 1 tsp cumin seeds, 2 chopped green chillies, 1/2 inch chopped ginger, 10-15 chopped curry leaves and sauté it
3. Add purée of 4-5 tomatoes and cook it till the oil is released from the sides
4. In a separate cooker, take 1/2 cup chopped bottle gourd, 1/2 cup chopped potatoes and 1/4 cup chopped carrots and boil then for 2-3 whistles with water till the veggies are soft
5. Thereafter mash the veggies well and add them to the tomato paste.
6. Add 2 cups water to adjust the consistency of sambhar
7. In a separate pan, dry roast 3-4 dry red chillies and 1 tbsp of coriander seeds and grind it to a fine powder
8. Add the spice powder to the sambhar, and 1 tbsp of tamarind pulp
9. Season it with rock salt and cook it for 20 minutes till the flavours infuse and switch off the flame

For quinoa and barnyard millet dosa
1. Take 1 cup soaked barnyard millet and 1 cup soaked quinoa along with 1/2 inch ginger and 1 green chilli and bolen it to a paste with some water to adjust consistency
2. Leave it for 5-6 hours for the batter to ferment
3. Add salt and use it for making crispy dosas
4. For the filling, I have used crumbled paneer with grated carrot and some chillies and fresh coriander

For barnyard millet and tapioca idli
1. Take 1 cup of soaked barnyard millet along with 1/4 cup of soaked tapioca pearls, and blend it to a smooth paste with 1/2 cup of curd
2. Add 2 tsp of water chestnut flour to the batter and some water to adjust the consistency of the idli batter
3. Add 1 small pack of eno, and salt to taste before you put to steam the idlis

Serve it with some freshly made coconut chutney.

These recipes were shared with me by my best friend who is doing the Navratri fasting in London this year 🫶🏽

Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. They are particularly important in arid and semi-arid regions because of their resistance to drought, poor soil conditions, and high temperature, making them reliable staples in harsh environments.

There are several types of millets, including pearl millet, foxtail millet, proso millet, browntop millet, finger millet and sorghum, among others. Each type has its own distinctive flavor and culinary uses.

Millets are nutritious, providing a rich source of fiber, proteins, vitamins, and minerals such as iron, magnesium, and phosphorus.

In recent years, millets have gained popularity as superfoods globally due to their health benefits and gluten-free properties. They can be used in a variety of dishes, ranging from porridges, breads, and pancakes to salads and desserts.

I got really interested in learning more about millets recently and then came across a wonderful human being and a great mentor who has in depth knowledge of the subject. She is extremely kind to share her knowledge and experience of so many years with a lot of us who are curious and interested in millets

And so I start my millet journey under the guidance of this wonderwoman
I will highly recommend each one of you to go follow her page and join her for more insights on millets :)

Can’t wait to explore millets with her :D

Dishonmymind #421: Navratri Thali Part 2

Prep Time: 1 hour
Course: Lunch/ Dinner
Serves: 4

Making:
- Tadka Foxtail Millet
- Dry Raw banana vegetable
- Shahi Paneer
- Potato gravy

For tadka foxtail millet
1. Take 1 tbsp oil in a pan
2. Add 1 tsp mustard seeds, 2 chopped green chillies, 10-15 chopped curry leaves and sauté it
3. Add boiled foxtail millet to the pan
4. Season it with rock salt to taste, garnish it with some fresh coriander leaves

For dry raw banana vegetable
1. Take 1 tbsp oil in a wok
2. Add 1 tsp cumin seeds, 1 tsp of carom seeds, 15-20 curry leaves, 2 chopped green chillies, 1/2 inch finely chopped ginger and sauté it
3. Season with rock salt, 1 tsp turmeric powder and 1 tsp coriander powder and mix it well
4. Add 5 raw bananas, cut into round slices (can be added parboiled or steamed too if you are using less oil)
5. Switch off the flame when the bananas are cooked (you may add 1/4 cup of warm water so the bananas cook easily)
6. Garnish it with freshly desiccated coconut and chopped coriander

For Shahi Paneer
1. Take 1 tbsp oil in a pan
2. Add 1 tsp cumin seeds, 1/2 inch chopped ginger, 2 chopped green chillies and sauté it
3. Add 1 cup tomato purée to the pan and sauté it
4. Now use 4-5 cashews and 1 tbsp of melon seeds (soaked in water for 2 hours) for making a paste
5. Add the nuts and seeds paste to the tomato gravy, and add 2 cups of water to the pan. Cook it till the gravy thickens on medium flame
6. Season it with rock salt to taste, 1 tsp turmeric powder, 1 tsp coriander powder and add the paneer cubes to the gravy
7. Garnish it with fresh coriander leaves

Club it with raita of your choice, I have used bottle gourd raita, you may replace it with beetroot/ carrot raita

Barley is high jn fiber, and helps you in reducing cholesterol, and blood sugar levels. It also improves digestion and aids jn weight loss.

Go for this recipe if you are looking to make your summer healthier, fresher and exciting with some nutritious and zero oil recipes

Dishonmymind #420: Barley salad

Prep Time: 20 minutes
Course: Lunch/ Dinner
Serves: 2

Ingredients:
- 1/2 cup unpolished, soaked and boiled barley
- 1/2 cup chopped cucumber
- 1/2 cup pomegranate pearls
- 1/2 cup chopped mango
- 1/2 cup deseeded tomatoes, chopped
- 1/4 cup chopped bellpeppers
- 6-8 olives, sliced
- 4-5 jalapeños, chopped
- 1 tbsp fresh finely chopped coriander
- Sliced avacado by the side

For the dressing
- 1 tbsp oregano
- 1 tsp chilli flakes
- 1 tbsp honey
- Salt to taste
- Half a lemon, squeezed

Method:
1. Take all ingredients in a salad bowl apart from avocados, add the dressing and toss it well
2. Serve the salad chilled, with sliced avacado on the side

Dishonmymind #419: Mixed Berries Smoothie

Prep Time: 10 minutes
Course: Breakfast
Serves: 2

Ingredients:
- 200 gms of fresh blueberries, frozen
- 200 gms of fresh strawberries, frozen
- 1/2 cup thick hung curd

Toppings
- Homemade granola (recipe shared on feed already)
- Fresh chopped mangoes
- H**p hearts as they are my favorite

Method:

1. Blend the berries with hung curd and add honey to it
2. Transfer it to a bowl of your choice and top it with fruits and seeds of your choice
I have used mangoes because it goes really well with berries, and added some granola, and h**p hearts

Dishonmymind #418: Navratri Thali Part 1

Prep Time: 1 hour
Course: Lunch/ Dinner
Serves: 4

Making:
- Dry Bottle gourd
- Sweet potato amaranth roti
- Amaranth Kadhi
- Paneer bhurji

For dry bottle gourd
1. Take 1 tbsp oil in a pan
2. Add 1 tsp cumin seeds, 1/2 inch chopped ginger, 2 chopped green chillies and sauté it
3. Add one medium sized bottle gourd, grated, to the pan, and cook it till it’s soft
4. Season it with rock salt to taste, 1 tsp coriander powder and garnish it with some fresh coriander leaves

For amaranth roti
1. Take 1 cup of amaranth flour, 1 tsp do rock salt and 2 boiled sweet potatoes (mashed) and roll a soft dough with the two of them. Add some water if required
2. Use it for rolling chapatis

For amaranth kadhi
1. In a bowl, take 1 cup of amaranth flour and 2 cups of curd and whisk it well
2. Add 2 cups of water to the same mix
3. Season with rock salt, 1 tsp turmeric powder and 1 tsp coriander powder and mix it well
4. In a clay pot, add 1 tbsp of oil, add 1 tsp cumin seeds, 1 tsp of carom seeds, 15-20 curry leaves, 2 chopped green chillies, 1/2 inch finely chopped ginger and sauté it
5. Now add the flour and curd mix to the pot and keep stirring it on medium flame till the kadhi gets a boil
6. Cover the lid and cook it on low flame for 30-40 minutes and switch off the flame
7. Add some hot water in between if you feel the kadhi is too thick
8. Garnish it with some fresh coriander

Paneer bhurji
1. Take 1 tbsp oil in a pan
2. Add 1 tsp cumin seeds, 1/2 inch chopped ginger, 2 chopped green chillies and sauté it
3. Add 1/2 cup chopped tomatoes to the pan and sauté it
4. Now add 250 gms of crumbled paneer to the pan
5. Season it with rock salt to taste, 1 tsp turmeric powder, 1 tsp coriander powder and garnish it with some fresh coriander leaves

Club it with raita of your choice, I have used bottle gourd raita, you may replace it with beetroot/ carrot raita

Another day, another smoothie 🌝
Filled with good carbs and energy to keep your mornings healthy and nutritious.

Dishonmymind #417: Chickoo Banana Date Smoothie

Prep Time: 10 minutes
Course: Breakfast
Serves: 1

Ingredients:
- 2 frozen chickoos
- 1 frozen banana
- 2 dates, deseeded
- 3/4 cup fresh homemade coconut milk

Method:

1. Blend all ingredients to a smooth paste and top it with some melon seeds and cacao nibs

And you are ready to indulge with this super nutritious, healthy and fruity smoothie

It will keep you full, and away from your parathas :)

An easy mango smoothie bowl with made with just 3 ingredients 🥰

So tropical, so fresh, full of good health and taste :)

Dishonmymind #415: Mango Smoothie Bowl

Prep Time: 10 minutes
Course: Breakfast
Serves: 2

Ingredients:
- 1 frozen mango, cut into pieces
- 1 tsp honey
- 1/2 cup hung curd

Toppings
- Cacao nibs from
- H**p hearts from **porganics
- Chopped fruits of your choice, I have used pomegranates as they go really well with mango smoothie
- Gluten free granola from

Method:

1. Blend the mangoes with hunger curd and add honey to it
2. Transfer it to a bowl of your choice and top it with fruits and seeds of your choice
I have used pomegranate because it goes really well with mangoes, and added some granola, h**p hearts and cacao nibs

Escape to a tropical paradise with this irresistible Tropical Smoothie bowl made with pineapples, Mangoes and strawberries 🧡

Dishonmymind #414: Bahama Mama Tropical Smoothie

Prep Time: 15 minutes
Course: Breakfast
Serves: 3

Ingredients:
- 12-15 frozen strawberries, halved
- 1 cup frozen cut pineapple
- 1/2 cup frozen mango, cut into pieces
- 1 cup coconut milk
- 1 tsp honey

Toppings
- Cacao nibs from
- H**p hearts from **porganics
- Fresh desiccated coconut
- Chopped fruits of your choice, I have used fresh mangoes
- Gluten free granola from

Method:

1. Take all the frozen fruits and blend them with coconut milk for the smoothie
2. Transfer it to a bowl of your choice and top it with granola, fruits of your choice, some freshly shredded coconut (optional), cacao nibs and h**p hearts

A special mention to the toppings chosen as they are all very close to my heart.

Did you know:
1. H**p hearts control blood sugar spikes, regulate cholesterol levels and reduce any unwanted toxins in your gut
2. Cacao nibs do not have any unsaturated fats or sugar as they are not processed like your chocolate chips. They provide a lot of health benefits including high antioxidants
3. The gluten free granola is made with roasted almond and seeds with a honey coating. Keeps you full without adding too much calories through grains to your smoothie

I highly recommend these toppings to make your smoothie bowls more fulfilling and loving ☺️

Dishonmymind #413: Raw Mango Salad

Prep Time: 15 minutes
Course: Lunch/ Dinner
Serves: 2

Ingredients:
- 1 raw mango, julienned
- 1 ripe mango, cut into pieces
- 1 cup shredded cabbage
- 1 cup shredded purple cabbage
- 2 carrots, julienned
- 1 cup finely sliced bellpeppers
- 1/2 cup finely sliced onions
- 8-10 cherry tomatoes, halved

For the dressing:
- 1 green chilli, finely chopped
- 3 tbsp honey/ 2 tbsp jaggery powder
- 1 tbsp lemon juice
- 1 tbsp oregano
- Salt to taste
- 1 tsp chilli flakes
- 1 tbsp soy sauce (optional)

Garnishing
- Fresh coriander leaves
- Some roasted peanuts

Method:

1. Take all the veggies in a bowl, add the dressing to the veggies and toss it well
2. Garnish the salad with peanuts and coriander leaves and serve it chilled

Mighty Millets present you Dishonmymind #412: Barnyard Millet Poha

Prep Time: 20-30 minutes
Course: Breakfast/ Lunch
Serves: 2

Ingredients:
- 1/2 cup barnyard millet, soaked for at least 8-10 hours
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1/4 cup boiled green peas
- 1 potato, chopped into thin pieces
- Half a capsicum, finely chopped
- 1 green chilli, finely chopped
- 1 tbsp of oil
- 8-10 curry leaves
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp of lemon juice
- 1 tbsp of jaggery powder
- 1 tsp turmeric powder
- Salt to taste
- 1 tsp of coriander powder

Garnishing
- Fresh coriander leaves
- Some roasted peanuts
- Some bhujiya (optional)

Method:

1. Boil the barnyard millet in a pan with 1 tsp salt , till it’s soft and use a fork to make sure there are no lumps formed
2. In a separate wok, take the oil, add the mustard seeds, cumin seeds and curry leaves to it and let them crackle
3. Then add the veggies, and sauté them till they are soft
4. Now add the spices, turmeric and coriander powder and give it a mix
5. Add the boiled millet and mix it gently
6. Now switch off the flame, and add the salt, jaggery powder and lemon juice to the poha
7. Top it with some fresh coriander, coconut flakes (optional), peanuts and bhujiya (optional) and serve it hot with curd and chutney

If you are also looking to avoid parathas in breakfast and replace them with nutrition rich, water rich and some wholesome smoothie bowls, then you must try this tropical smoothie bowl.

Dishonmymind #411: Tropical Mango Pineapple Smoothie Bowl

Prep Time: 10 minutes
Course: Breakfast/ Lunch
Serves: 3

Ingredients:
- 1 cup frozen chopped papaya
- 1 cup frozen chopped mango
- 1/2 cup frozen chopped pineapple
- 1 frozen chopped banana
- 1 cup fresh homemade coconut milk
- 1 tbsp of honey; adjust to taste

Toppings
- Cacao nibs from
- H**p hearts from **porganics
- Pomegranate pearls
- Gluten free granola from

Method:

1. Take all the frozen fruits and blend them with coconut milk for the smoothie
2. Transfer it to a bowl of your choice and top it with granola, fruits of your choice, some freshly shredded coconut (optional), cacao nibs and h**p hearts

A special mention to the toppings chosen as they are all very close to my heart.

Did you know:
1. H**p hearts control blood sugar spikes, regulate cholesterol levels and reduce any unwanted toxins in your gut
2. Cacao nibs do not have any unsaturated fats or sugar as they are not processed like your chocolate chips. They provide a lot of health benefits including high antioxidants
3. The gluten free granola is made with roasted almond and seeds with a honey coating. Keeps you full without adding too much calories through grains to your smoothie

I highly recommend these toppings to make your smoothie bowls more fulfilling and loving ☺️

One of the first few recipes I tried with millets were these brownies. And OMGGG, it was surprised with how rewarding can millets get, not just with their health benefits but they even the taste of it.

I have tried these with ragi flour, along with jowar and used apple purée as a substitute to egg.
You can easily challenge your family and friends with the ingredients used in these brownies and it will be so exciting to hear it from them :D

Mighty Millets present you Dishonmymind #410: Vegan Gluten Free Millet Brownies

Prep Time: 30 minutes
Course: Desserts
Serves: 10-15 cookies

Ingredients:
- 1/2 cup ragi flour
- 1/4 cup jowar flour
- 2 tbsp rice flour
- 1.5 apple, peeled and chopped
- 1/2 cup jaggery powder
- 1/3 cup cacao powder
- 70gms dark chocolate chopped into pieces
- 1 tbsp flaxseed powder
- 1 tsp vanilla essence
- 1/2 tsp baking powder
- 1/2 cup chopped roasted walnuts
- 3 tbsp cold pressed oil
- 1/3 cup + 2 tbsp oats milk

Method:

1. Roast the ragi flour in a pan till it’s fragrant and then let it cool
2. Take the peeled apple, the vanilla essence, flaxseed powder, the jaggery powder, the oil and the oats milk in a blender and blend it to a thick paste
3. Transfer the thick paste to a big bowl, and sieve the ragi flour, the jowar flour, the rice flour, cacao powder and baking powder to that paste and mix it all well
4. Now add a pinch of salt to the batter along with dark chocolate pieces and chopped walnuts
5. Adjust the batter to a thick pourable consistency and transfer it to a baking pan with parchment paper (greased with some oil)
6. Bake the brownies in a preheated oven at 180 degrees for 18-20 minutes
7. Ensure that they don’t get too dry or are not too moist before you take them out of oven.
8. Now let them rest in the pan itself for 10 minutes so they are still cooking from the heat of the pan. Then take out the brownies with parchment paper and let them cool down on a rack for 30 minutes
9. Store the brownies in an airtight container at room temp for 4-5 days

Make yourself these millet based, gluten free, eggless, cookies in just 30 minutes.

These cookies are made with ragi flour, and oats, and are therefore an excellent source of iron, calcium and dietry fibre.

Mighty Millets present you Dishonmymind #409: Ragi Banana Choco Chip Cookies

Prep Time: 30 minutes
Course: Desserts
Serves: 10-15 cookies

Ingredients:
- 2 bananas, mashed
- 1/2 cup ragi flour
- 1/4 cup jaggery powder
- 1 tbsp cocoa powder
- 100gms cacao nibs
- 1 cup roasted oats
- 1 tbsp melted butter
- 1/2 tsp vanilla extract

Method:
1. Take the mashed bananas in a bowl
2. Add the other ingredients and mix it well
3. Now divide the cookie batter into small cookie balls
4. Preheat the oven at 180 degrees
5. Now bake the cookies at 180 degrees, for 15-20 minutes
6. Once the cookies cool down, store them in an airtight container

Mighty Millets present you Dishonmymind #408: Ragi Fried Rice

Prep Time: 30 minutes
Course: Lunch/ Dinner
Serves: 2

Ingredients:

For cooking millet:
- 1/2 cup ragi (finger millet)
- 2-3 cups water
- 1 tsp salt

For veggies
- 1 tsp ginger-chilli paste
- 1 cup chopped Bellpeppers
- 3/4 cup chopped onions
- 1/2 cup boiled corn kernels
- 1/4 cup chopped beans
- Salt to taste
- 1/2 tsp turmeric powder
- 1 tap coriander powder
- 1/2 tsp chilli powder
- Fresh coriander for garnishing

Method:
1. Boil the ragi for 25-30 minutes till it’s soft or pressure cook it for 7-8 whistles as it takes time for ragi to cook
2. Meanwhile, take a pan and add 1 tbsp of olive oil/ mustard oil
3. Add the ginger garlic paste and let it cook for 1-2 minutes
4. Now add the veggies and sauté them till they are soft
5. Now season the veggies with the spices and add the cooked ragi millet
6. Mix it well and garnish with fresh coriander leaves

And your fried rice with an extra portion of calcium, and protein and best friend of all those who are looking for a gluten free, and a healthy option to their rice :D

Barnyard millet is an ancient gluten free grain, a powerhouse of nutrition being cultivated for centuries.
It’s a very healthy option and alternative to grains and rice. With a mildly nutty flavour, it’s high in fiber, protein and other essential minerals

Mighty Millets present you Dishonmymind #407: Barnyard Millet Curd Rice

Prep Time: 30 minutes
Course: Lunch/ Dinner
Serves: 2

Ingredients:

For cooking millet:
- 1/2 cup barnyard millet
- 3 cups water
- 1 tsp ghee
- 1 tsp salt

For tempering
- 1 tbsp oil
- 2 tsp mustard seeds
- 12-15 curry leaves
- 2 green chillies, chopped
- 2 red chillies
- 12-15 peanuts (optional)

- 2 cups of curd
- Salt to taste
- Pomegranate pearls
- Fresh coriander

Method:
1. Take the barnyard millet along with ghee, salt and water and cook it for 3 whistles in a pressure cooker
2. After the whistles, then let the steam release slowly and transfer it in a bowl
3. For the tempering, add the oil in a pan. and once it’s heated, then add mustard seeds and let them crackle
4. Now add the curry leaves, red chillies, the green chillies, and the peanuts and cook them till they are crispy
5. Now add 2 cups of curd to the cooked barnyard millet and put the tempering on the millet rice
6. Top it with some pomegranate pearls and fresh coriander leaves
And your millet curd rice is ready for you to indulge in.

I am absolutely put to surprise with the kind of dishes that can be made with millets.
Not just that, but also how millets make for such a tasty alternative to so many of our regular food grains.

If you are looking to add some exciting recipes to your kitchen made with millets, keep checking all my curated recipes in the highlight “Mighty Millets”

Presenting a very exciting replacement of Chocolate Smoothie

Mighty Millets present you Dishonmymind #406: Ragi (Finger Millet) Smoothie

Prep Time: 20 minutes
Course: Breakfast
Serves: 2

Ingredients:

- 1/4 cup finger millet (ragi flour)
- 1 tsp cardamom powder
- 4 cups of hot water
- 3 dates, seedless
- 1 banana, chopped
- 1 chikoo (sapodilla), chopped
- 1/4 cup pomegranate pearls
- 1 tbsp pumpkin/ sunflower seeds
- 1/2 tsp h**p hearts (optional)
- 1 tsp cacao nibs

Method:
1. Take the finger millet flour, and add the cardamom powder to it
2. Now take 1 cup of hot water, add the flour to it and mix it well
3. Now take a pan and add 3 cup of water and once it’s boiled, add the millet flour slurry to it and keep whisking it so there are no lumps
4. Once it thickens to a pouring consistency, transfer it to a bowl
5. Now take the de-seeded dates, 1 tbsp of the prepared millet porridge and blend them to a smooth paste in a blender
6. Now add the blended date paste to the porridge, and keep it for cooking in the fridge
7. Then top the smoothie with fruits of your choice and some seeds and cacao nibs

And your millet smoothie is ready for you to indulge in.

Did you know?
Finger millet tastes like chocolate and is a great replacement for chocolate smoothies in the morning for extra portion of calcium, and protein

We know food describes the culture of a country, and there is surely no place like India, so diverse, so innovative, so colourful.

I feel ecstatic that I am born here and have had the privilege to learn and try so many cuisines that are so rich and nourishing.

Another salad, from another state. This one is the classic South Indian salad made with pulses, coconut and cucumbers, with a South Indian tempering

Dishonmymind #405: Kosambari Salad

Prep Time: 12 minutes
Course: Salad
Serves: 3

Ingredients:

- 1/2 cup moong dal soaked (for 2 hours)
- 1 cucumber, chopped
- 1/2 cup freshly grated coconut
- 1/2 cup pomegranate seeds
- 1/4 cup fresh coriander leaves
- Salt to taste
- 1 tbsp jaggery powder/ honey
- 1 tbsp lemon juice

For the tempering
- 1 tsp olive oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 8-10 chopped curry leaves
- 1 green chilli chopped
- 1 tsp chopped ginger
- 1/2 tsp turmeric powder
- 1 tsp coriander powder

For topping:
- Crushed peanuts (optional)
- 1 tbsp toasted sesame seeds

Method:
1. Take all salad ingredients in a big bowl
2. For the tempering, take a small pan. Add the oil and once it’s heated, add the mustard seeds and cumin seeds and let them crackle. Add the balance ingredients and cook them for 2-3 minutes
3. Then add the tempering to the salad and give it all a good mix
4. Now garnish it with some toppings like peanuts and/or sesame seeds

Zucchini is low in fats, sugar, calories making them an excellent addition to your journey of good health with a low carb diet.

Tried sharing you an interesting recipe of a salad with zucchini noodles, so you can replace the regular all purpose flour pastas and noodles.

Don’t miss out on this exciting zuchhini spaghetti salad with no refined sugar, no oils and no flour.

Dishonmymind #404: Zoodles Salad

Prep Time: 15-20 minutes
Course: Salad
Serves: 2

Ingredients:

- 3 medium zucchini for noodles

For the salad dressing:
- 1 1/2 cup cherry tomatoes
- 6 dates, seedless
- 1 1/2 tbsp oregano
- 1 1/2 tbsp lemon juice
- 1 tbsp rock salt or to taste
- 3 tbsp fresh basil leaves

For topping:
- Crushed peanuts/ cashews (optional)
- Sundries/ fresh tomatoes
- Some basil leaves

Method:
1. Blend all ingredients of the spaghetti salad dressing in a blended to a smooth paste
2. Now use the spiraliser to make zucchini noodles
3. Add the dressing to the noodles and give it a gentle mix
4. Garnish it with some sun dried or fresh tomatoes, basil leaves and peanuts/ cashews

Ditch your moong dal and besan cheela and try this millet recipe, full of nutrients, energy and good carbs only, this winter season.

“MightyMillets” brings you Dishonmymind #403: Savoury Bajra Cheela (Pearl-millet Crepes)

Prep Time: 15 minutes
Course: Breakfast/ Snacks
Serves: 2

Bajra Cheela Ingredients:

- 1 cup Pearl Millet Flour ( Bajra)
- 1 tbsp Ginger Garlic Green Chillies Paste
- 1 tsp Carom Seeds (untoasted)
- 1 tbsp Red Chilli Powder
- 1 tbsp Sesame Seeds (untoasted)
- 1/2 cup Dahi
- 1/8 pinch Baking Soda
- 1 tsp Salt
- 1/2 cup Fenugreek Leaves
- 1/2 cup Water
- 2-3 tsp oil

Method:
1. Mix all ingredients except the oil for the cheela
2. Brush some oil on the non stick pan and add a dallop of the batter on the pan and cook it on medium flame from both sides
3. Once it’s cooked, serve it hot with mint chutney and tamarind chutney of your choice

You must know:

1. Bajra has a low glycemic index, and so releases sugar slowly in the bloodstream, helping with managing blood sugar levels.
2. The fibre content helps with digestion, and the high carbohydrates provides energy and warmth, making it ideal for cold season
3. It’s a must during winters to build good immunity against seasonal illness