Mad over Millets

Bisi Bele Bath  
Ingredients
 Navane (Foxtail Millet) 50g    
 Toor dal, 50g    
 Carrot, 20g    
 Beans, 20g    
 Green peas, 10g    
 Red chilli powder, 1tsp    
 Jeera powder, 1/2tsp    
 Coriander powder, 1tsp    
 Jaggery, 5-10g    
 Turmeric, a pinch    
 Tamarind, 10g    
 Tomato, 1no    
 Oil, 1tsp    
 Coriander leaves, few sprigs    
 Bisi bele bath powder, 10g    
 Salt, to taste    

Tempering     
 Ghee , 25g    
 Mustard, 2tsp    
 Jeera , 2tsp    
 Badgi chili, 2-3 nos    
 Capsicum, 25 g    
 Shallots, 5-6no    
 Coconut (dry or fresh), 20g    
 Garlic, 4-5 cloves    
 Pepper corns, 4-5no    
 Curry leaves, 1 sprig    
 Cashew nuts, 10g    
 Hing, 2g

Instructions

•  Clean, wash and boil the navane. Boil it with more than double the quantity of water.
• Clean and cut the vegetables into dices.
• Clean, wash and boil the toor dal with oil and turmeric. Once  dal is half done add prepared vegetable except shallots and  capsicum.
• Mix cooked dal, navane, tamarind pulp, bisi bele bath powder, salt, jeera, jaggery, coriander powder, chili powder, chopped coriander leaves. Bring   
• Grate the coconut and grind it to a fine powder with pepper corns and garlic.
•  Prepare a tempering by heating ghee, mustard, jeera, curry leaves, hing, cashew nuts capsicum, shallots and coconut mixture.
• Add this to the prepared bath and garnish it with coriander leaves and kara boondi.
  — Recipes courtesy Jayaram HR

Pearl Millet Almond Cookies

Pearl Millet Almond Cookies   

Ingredients (20 cookies)
  Pearl millet flour, 115g
  Jaggery powder, 175g
  Salt, a pinch
  Almonds, 50g
  Vanilla essence, ½ tsp
  Butter, 80g

Method

•  Sieve the millet flour along with jaggery powder in mixing          bowl.
•  Add finely chopped almond powder to the mixture.
•  Cream butter and mix above mixture, vanilla essence and        gently mix to make a dough.
•  If required sprinkle very little cold water just to get dough consistency.
•  Roll out the dough on a lightly floured surface to 3 mm thick sheet, use a round cutter to cut.
•  Arrange cut cookies on greased baking tray and bake it for 30 minutes or until light golden brown colour at 1800 C.
• Once baked, cool and garnish with sliced almonds and serve.