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In a world where culinary adventures are abundant, it's not uncommon to encounter diverse ingredients that have been overlooked in the pursuit of novelty. One such humble yet incredibly nutritious grain that deserves our attention is millet. For centuries, millet has played an integral role in various cuisines across the globe, providing sustenance and flavour to countless communities. However, its immense potential often remains untapped, confined to a few traditional dishes.
In this article, we will rediscover the true essence of millet by unveiling a couple of recipes that showcase its versatility and unique nutritional benefits. Grand Hyatt Gurgaon's chefs have shared two very special recipes for you to try out at home.
Millet Cornmeal Jalapeno Bread
Millet cornmeal jalapeno bread is a type of savoury bread made with a combination of millet flour and cornmeal, which gives it a slightly sweet and nutty taste with a crumbly texture. The bread is also mixed with finely chopped jalapenos, which adds a spicy kick to the overall flavour.
The bread is usually baked in a loaf pan or a round baking dish and has a golden-brown crust on the outside with a moist and slightly dense texture on the inside. It is often served warm with a spread of butter or as an accompaniment to soups, stews, or chilli.
The millet and cornmeal used in this bread are both gluten-free, making it an excellent option for those with gluten sensitivities or allergies. Additionally, the jalapenos not only add flavour but also provide nutritional benefits, including vitamin C and capsaicin, which is believed to have anti-inflammatory properties.
Ingredients
- 700gm Flour
- 200gm Corn mix
- 150gm Millet Flour
- 15gm Salt
- 40gm Sugar
- 10gm Improver
- 10gm Gluten
- 30gm Yeast
- 50gm Butter
- 50gm Jalapenos
- 550gm Water
Method
- Weigh all dry ingredients except the millet flour
- Put it in a mixing bowl and start kneading the dough by adding water in it
- Mix it slowly for 2 minutes and then at a higher speed for another 4 minutes
- Add jalapenos to the dough and portion it to 600 gms and place it in the proving chamber for around 45 minutes
- Bake at 190 C for 12 minutes
Millet Carrot Frosting Cake
Millet carrot frosting cake is a type of cake that is made with a combination of millet flour, grated carrots, and a delicious frosting. Millet flour is made from ground millet, a gluten-free grain that is commonly used in African and Indian cuisine. Grated carrots provide natural sweetness and moisture to the cake.
To make the cake, the millet flour and grated carrots are mixed together with other ingredients such as eggs, oil, sugar, baking powder, and spices like cinnamon and nutmeg. The batter is then baked in a greased cake pan until it is cooked through and golden brown.
Once the cake has cooled, it is typically frosted with a cream cheese frosting that is made with cream cheese, butter, powdered sugar, and vanilla extract. The frosting is smooth and creamy, with a tangy flavor that pairs well with the sweet and spicy flavours of the cake.
The finished millet carrot frosting cake has a moist and tender crumb, with a subtle nutty flavor from the millet flour and a delicious sweetness from the carrots. The frosting adds a creamy and tangy finish that complements the cake perfectly. This cake is a great option for those who are looking for a gluten-free and healthier dessert option, as well as for those who love carrot cake and are looking for a new twist on the classic recipe.
Ingredients
For the cake
- 450gm Whole eggs
- 750gm Castor sugar
- 690gm Carrot grated
- 240gm Pineapple chopped
- 180gm Walnuts
- 15gm Baking Soda
- 15gm Salt
- 12gm Cinnamon powder
- 180gm Desiccated coconut
- 480gm Millet flour
- 750gm Refined oil
For the cream cheese frosting
- 280gm Cream cheese
- 400gm Mascarpone
- 90gm Icing sugar
- 16gm Gelatin
- 102gm Egg yolk
- 90gm Water
- 256gm Sugar
- 10gm Vanilla bean
- 680gm Whipped cream
Method
- Whisk the eggs and sugar using a kitchen-aid machine
- Mix all the dry ingredients together and add to the egg mixture
- Add the grated carrots, chopped pineapple and walnuts, mix until combined
- Lastly, add in the oil
- Pour mixture into baking sheet trays and bake at 200 C for 10 minutes.
- Double boil cream cheese, mascarpone, sugar and vanilla bean together until liquid
- Add the bloomed gelatine
- In a mixing bowl whisk the egg yolks
- Boil the sugar and water to a soft ball stage and add it to the egg yolk and make a sabayon
- Fold the egg yolk mixture into the cream cheese mixture
- Last fold in the whipped cream
