Millet Upma - Millet Recipe

Video 0f preparation:

Instead of eating rice or wheat all the time, I like to mix up my diet with other grains at least once a week.  Millet is one of my favourite grain.  It not only cooks fast, it is also very tasty.  Millet upma is one of the dishes I make frequently.  It is easy to make and so delicious.   Many Indians eat millet on the days they fast.  Other Indian names for millet is bajra, kambu, varagu. Here is my recipe, I am using foxtail millet.

1/2 cup millet (100g or 3.65 oz)

1 cup water to cook the millet

1 tablespoon oil

1/2 teaspoon mustard seeds

1/2 cup peanuts (raw or roasted)
2 chopped green chillies 
1" inch piece of ginger chopped
1/2 teaspoon turmeric powder
2 teaspoon sambar powder( can be substituted with curry powder)
1/4 teaspoon asafoetida powder
1 cup chopped potato (225g)
1 cup chopped green beans(125g)
1/2 cup chopped carrots(80g)
1/2 cup green peas
1/2 teaspoon salt or to taste
A few curry leaves or cilantro(dhania) leaves
1 tablespoon lemon juice

Cook the millet and keep it aside.  In a pressure cooker it takes one or two whistles or 10 to 15 minutes.  On the burner it takes about 15 minutes.
To a pan on medium heat with one tablespoon of oil add mustard seeds and wait for it to pop.  When the mustard seeds pop add the peanuts and let it cook for 10 to 15 seconds, next add the chopped ginger and green chillies and let it cook for 10 seconds.  Next, add the turmeric powder and sambar powder mix let it cook for a few seconds and add asafoetida powder after cooking for 10 seconds add the chopped vegetables and peas, add about half cup of water or as needed for the vegetables to cook.  Cook for 10 minutes or so or until the vegetables are cooked.  After the vegetables are cooked add the salt mix, add the curry leaves, and next add the cooked millet, mix and lastly add the lemon juice mix and serve.

Serve with raita or chutney.

Serves 3

Millet Roti - Bajra ki Roti

Ingredients:
1 cup millet flour(bajra)
1 cup water
1/2 teaspoon salt
2 teaspoon oil

Preparation:  To a pan on medium heat add water, salt, and oil.  Let the water come to boil, reduce the heat add the millet flour mix, when the water is absorbed turn the heat off and continue to knead with a spatula for 2 to 3 minutes, after which cover and let the dough to cool.
When the dough is cool to touch knead it a little bit more to make a smooth dough (it helps to grease your hands a little).  Next, start making the rotis

Cover the work surface with parchment paper apply a little bit of flour over the paper.  Take a little of the dough shape it into a round.  Place the dough on the parchment paper cover it with another sheet of parchment paper and gently roll over it to make a round roti.  I do it this way to make the rotis thinner and keep them from breaking while rolling.  Place the rolled roti on a griddle to cook.  Cook on both sides till you see bubbles.  Next transfer it to an open flame on the burner and finish the cooking when you see brown spots on both sides.

Makes 5 to 6 rotis.

Quinoa, Buckwheat and Millet Pilaf

1/3 cup whole buckwheat rinsed and drained in water
1/3 cup millet rinsed and drained in water
1/3 cup Quinoa rinsed and drained in water ( use cracked wheat to substitute)
3/4 cup frozen peas or use your choice of vegetables (beans, carrots, cauliflower)
2 to 2 1/2 cups water or as needed, or use vegetable stock
1/2 teaspoon cumin seeds
2 two inch long cinnmon sticks
3 tablespoon oil

Heat oil in a pan on medium heat.  Add cumin seeds and cinnamon.  When the cumin seeds turn brown add the buckwheat, millet and quinoa,  saute for a couple of minutes,  add the frozen peas or vegetables.  Saute for 30 seconds, add water and cook till the grains are done.  While it is cooking keep an eye on it, stirring occasionally so that the bottom does not burn.  When the grains are done they will become clear.  Remove the cinnamon sticks before serving.

I like to make this dish for people who like alternatives to rice and wheat.  This is very filling.  Quick and easy to make.  It uses very few ingredients.

The millet and buckwheat tend to get rancid very easily.  I buy them in small quantities and store them in the refrigerator.