Indian Chefs Share Winter-Special Millet Recipes

Millets can be consumed throughout the year but they are a must-have in winter. Ragi to bajra, grains are loaded with nutrients that provide the body with energy to fight the cold and build immunity against seasonal allergies.

However, many people don’t know what to make using these healthy grains. They often end up making roti or khichdi. Slurrp brings you three interesting recipes by Indian chefs. Slurrp brings your interesting recipes by Gaurav Bansal, Executive SousChef, F&B Culinary, Sheraton Grand Bangalore Hotel at Brigade Gateway; Gaurav Paul, Executive Chef, Hilton Bangalore Embassy Golflinks; and Prem Kumar, Sous Chef, Angsana OasisSpa And Resort.

Finger Millet (Ragi) Crepes With Fresh Berries By Chef Gaurav Bansal

Ingredients

For Crepes

  • 1 egg
  • 350 ml milk
  • 240 grams of ragi flour
  • 5 grams of cinnamon powder
  • 10 grams of baking powder
  • 2 tbsp melted butter
  • 5 grams of orange zest
  • 1 tsp vanilla extract
  • 35 grams of icing sugar

For Filling

  • 1 banana
  • 20 grams of jaggery
  • 1 pinch of fennel powder

For Plating

  • Mint leaves for garnish
  • Fresh berries of your choice
  • Whipped cream
  • A drizzle of maple syrup

Method

  • In a large mixing bowl, whisk together the finger millet flour, sugar, orange zest, cinnamon, and baking powder.
  • In another bowl, beat the eggs with milk, melted butter, and vanilla extract.
  • Gradually pour the wet ingredients into the dry ingredients, whisking constantly until you have a smooth, thin batter.
  • Heat a non-stick skillet over medium heat. Lightly grease the pan with butter.
  • Pour a small amount of batter onto the pan and quickly tilt the pan in a circular motion to spread the batter evenly, forming a thin crepe.
  • Cook the crepe for about 1-2 minutes, or until the bottom is golden brown. Flip the crepe and cook for an additional 1-2 minutes on the other side.
  • In another pan, melt butter with jaggery powder, add chopped bananas, and flavour it with fennel powder. 
  • Cook for 3-4 minutes and use it as a filling for the ragi crepes.
  • Once all the crepes are cooked and stuffed, serve them warm, topped with freshberries, mint, and a drizzle of maple syrup, along with whipped cream.

Also Read: 7 Different Chaat Recipes To Try For Your Winter Breakfast

Finger Millets (Ragi) Bao with Broccoli Stuffing By Chef Gaurav Paul

Ingredients

For Stuffing

  • 80 grams of broccoli
  • 5 grams of ginger
  • 5 grams of garlic
  • 5 grams of green chillies
  • 1/4 tsp seasoning
  • Salt and black pepper to taste

For Bao

  • 70 grams of maida
  • 80 grams of finger millet flour
  • 5 grams of baking powder
  • 3 grams of yeast
  • 15 grams of castor sugar

Method

  • Boil broccoli and chop. Then add chopped ginger, garlic, green chilli, and seasoning, mix well and adjust the seasoning with salt and pepper. Keep aside.
  • In a mixed bowl add maida, finger millet flour, baking powder, sugar and yeast. Put water and knead into a soft dough.
  • Keep aside to prove for 30 minutes. Make small balls of 50 gm each and stuff them inside with a broccoli mixer.
  • Take a steamer, and bring it to full steam.
  • Put a banana leaf on the perforated tray and put the Bao for steaming.
  • Steam for 5 to 7 minutes, till it becomes spongy.
  • Serve with any readymade Chinese sauce at your convenience.

Healthy Millets Salad Recipe by Sous Chef Prem Kumar

Ingredients

  • 200 grams of millet
  • 1 tsp lemon juice
  • 5-6 mint leaves
  • Salt to taste
  • 2 tsp honey
  • 2 tbsp orange juice
  • 50 grams of bell pepper
  • 50 grams of pomegranate
  • 50 grams of chopped orange
  • 15 grams of chopped coriander
  • 1 litre water

Method

  • Measure 1 litre of water in a saucepan and add 200gms of millet to it.
  • Let the mixture boil for 10 to 12 minutes.
  • In the meantime, get ready with the aforementioned ingredients.
  • Once the millet is cooked stain the water out using the strainer.
  • Let the millet be at the room (cooled) temperature.
  • Once the millet is at room temp add the above ingredients one by one and mix well.
  • Place the mixture in the fridge for 30 minutes and serve on the plates with desired toppings with parsley (cherries, berries, fruits & nuts etc).