Bajra(Kambu) Sweet Porridge

Bajra/kambu is rich in iron and hence it should be a part of baby's healthy diet to maintain their hemoglobin levels. It’s a quick and easy breakfast recipe. It is very filling for kids and adults. Porridges are a great way to start solid meals for a baby. You can start giving this healthy bajra porridge to your baby from 8 months and prefer this once in a week. It is easy, it’s fast, and it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful.

Check more recipes on my blog like

Oats Venn Pongal

Mixed Millet Soup

Sweet Ragi Malt

Prep  time	Cooking time	Serves
5  mins	10 mins	4 persons

Recipe Type: Porridge recipes

Cuisine:  South Indian

Ingredients Bajra flour – ½ cup Jaggery – ¾  cup Water - 1 ¼  cups Milk – ½ cup Cardamon powder – 1/8 cup

Method

1. To begin making Ragi Porridge/Kanji, make sure to stock up on Ragi powder. Ragi powder is best made at home as it will not contain any preservatives or added sugar as in cases on store bought powders. 

2. Heat a pan, add the bajra flour and roast until crisp. Takes 3 – 4 minutes. Once it starts spluttering, remove pan and add the roasted flour to plate.

3. In a small pan, add 1/2 cup water and 2 tablespoons of ragi powder. Stir well to combine before placing it on heat. To a vessel add water and wait it boils well.

4. Once combined, place it on heat along with water and keep stirring bajra porridge continuously until it thickens. Now add the jaggery slowly and wait till dissolves.

5. Add in milk, cardamom powder and stir until all combines well. 

6. Let the porridge be cooled to room temperature or warm.

Serving suggestions

Serve bajra sweet Porridge to your babies who are over 6 months of age. 

Notes

Add small batches into a blender and pulse 4 – 5 times until fine and pack it in an air-tight container. You can use this up to 2 months.

Ragi Idli (Finger Millet Idli)

Ragi Idli is a very healthy, tasty and easy breakfast recipe. Not only Ragi is nutritious and healthy but adds a very nice flavor to idli recipe. Ragi is also known as nachni and finger millet (English). This is a staple food of Karnataka. Karnataka is the largest producer of ragi in India.Ragi or nachni is one of the healthiest cereal on earth. It is one of the healthiest breakfast recipe and perfect for quick and easy kid’s tiffin box. 

Health benefits of Ragi

Ragi is rich in calcium, iron and fiber. It also contains phytochemicals, which aids in slowing down the digestion process. Ragi's high levels of niacin help in increasing HDL cholesterol while lowering Triglycerides.

Check more breakfast recipes on this blog like

Vegetable Omelette

Poori (Using Jowar flour)

Hesarubele Paddu

 

Prep  time	Grinding time	Serves
10  mins	50 mins	6 persons

Recipe Type: Lunch

Cuisine: Indian

Ingredients Ragi – 3 cups Idly rice -1 cup Ulunthu (black gram) – ¾ cup Poha -2 tbsp. Methi seeds – 1 tbsp. Salt –as needed

 

Method

1. Grease all of the idli plates. In a deep vessel take whole ragi .Wash them thoroughly 2-3 times and soak them in water for about 5 to 6 hours.Wash the urad dal and avalakki. Soak this in 1½ cups of water for 4 hours.

2. First grind the ulunthu and then take poha along with it.Take the soaked ragi and rice along with the soaked water. It should not be too thick or too liquidy, similar to dosa batter. Cover the lid and let it ferment for 5 to 6 hours or overnight. 

3. Stir the fermented batter well once more.Add 1 ½ cups water to a heavy bottomed wide vessel stack the idle plates , close the lid and steam cook under high flame for 12-15 mins. 

4. Switch the flame off and leave the vessel for 5 – 7 mins. Using a wet spoon gently scoop out each idli.After turning of the cooker, let it cool for 5 minutes. Remove the idlis, and enjoy with chutney or sambar! 

Serving suggestions

Coconut chutney

Carrot Sambar

Mint chutney

Notes

You can turn on the oven for a minute and warm up the oven (turning it off once the minute is over), and keep the batter in the oven.You can store the batter in the fridge for a week and use it immediately when you take it out

Varagu Arisi (Kodo Millet) Ven Pongal

Millets are becoming so famous these days due to its nutritional value. So making a ven pongal using such millets is equally tasty and healthier. Rich in fiber, lowers cholesterol and blood sugar, rich in anti-oxidants, gluten free and contains essential vitamins and minerals, this is a tasty breakfast consumed with coconut chutney or sambar in south India.

Check out some more recipes on my blog like

Brown rice idli

Vegetable corn dalia upma

Ragi idly upma

Prep  time	Cooking time	Serves
10  mins	5 mins	2 persons

Recipe Type: Breakfast

Course: Tamil Nadu Cuisine

Ingredients Kodo millet (varagu arisi) -  1 cup Split moong dal – ¼  cup Turmeric powder – ¼ tsp Milk -1 cup Water -3 cups Salt – taste Seasonings Ghee – 5 tbsp. Broken cashews – few Hing - pinch Cumin seeds – 1 ½ tsp Whole black pepper – 1  tsp Ginger – 1” piece Green chillies – 2 no’s Curry leaves – 2 sprigs

Method

1. Keep the measurement of rice and dal aside.

2. wash the kodo millet two times in water and soak in water for 15 minutes and then drain the water and keep it aside.

3. Pressure cook Varagu rice moong dhal along with turmeric powder,milk and water to 3 whistles on high flame.

4. Let the pressure settle itself. After the pressure reduces, mash with a ladle and keep aside.

5. In the seasoning pan add cumin seeds and pepper, allow it to splutters. (Don’t over fry the pepper and cumin seeds it will destroy the whole taste of Pongal).

6. Next add minced ginger, green chili, hing and curry leaves fry for a minute.

7. Add 2 spoons ghee in a kadai when it is heated add cashew and fry till it become golden brown then pour in to the Pongal and gently mix well the kodo millet ven Pongal. 

8. Tasty Varagu Venpongal is ready.

Serving suggestions

Coconut chutney

Sambar

Gothsu

Notes

• You can also use crushed black pepper and cumin seeds.
• The kodo millet ven Pongal should be served hot.
• It tastes even better than Raw rice Pongal as we do usually.

Mixed Millet Chapati

These rotis which are Soft and delicious go great with all Indian mains which has extra softness, taste and nutrition. This flatbread aka chapati or roti, that requires no yeast or an oven. I slightly modified my way of making this mixed millet roti by adding some wheat flour. Get set to convert the humble chapati into a vehicle of wellness and health. 

While it’s been part of the Indian diet for centuries, its origin is still debatable. It is a whole grain millet with many health benefits that lower the risk of obesity, heart diseases, blood pressure, diabetes, and digestion problems. Breads like this roti are an easy way of including millets in diet.

MORE MILLET RECIPES ARE LINKED BELOW

Samai Ven Pongal

Thinai Dosa

Samai Arisi Thayir Sadam

Mixed millet soup

Prep  time	Cooking time	Serves
10 mins	20 mins	4 persons

Recipe Course: Bread, Main course

Recipe type: Indian cuisine

Ingredients Mixed millet flour – 1 cup Wheat flour – ½ cup Salt – 1/8 tsp Ajwain seeds – 1 tsp Turmeric powder  - ¼ tsp Water – as needed Oil – As needed

Method

Before getting started, set aside some flour for dusting over the chapatis.

Step 1 Prepare the dough

1. Add the mixed millet flour and wheat flour in a bowl with salt. 

2. Sprinkle 1 tsp of ajwain seeds and turmeric powder to the flour. 

3. Add some water and start kneading until you are left with a soft, smooth and slightly elastic dough. 

4. Remember, the longer you knead, the softer the chapatis. 

5. Keep it aside and let it cool.

Step 2 Flatten the dough with a rolling pin

6. Make medium-sized balls out of the dough and dust it with these flour. 

7. Using just your fingertips, gently flatten these balls into a disc. 

8. Dip the dough disc into some dry flour. 

9. Place the dough onto a floured board. 

Step 3 Cook the roti

10. Heat a griddle and place the roti on it and let it cook on one side. 

11. After a minute, flip the roti. Press down with a cloth and cook until the underside has golden brown spots. 

12. Flip again and cook both sides till done. Cook it on both sides as the rotis begin to puff up. Serve hot. Repeat with other dough balls and serve hot with dal and sabzi. Put on a plate and keep warm while you cook the rest of the chapatis.

Notes

The same recipe can also be used to make other flours like rajgira (amaranth), kuttu (buckwheat), and singhada (water chestnut).

Mixed Millet Soup - Instant Recipes

Millets were one of the oldest foods known to humans. Wheat and rice may be among the most popular grains but millets are amongst the healthiest of grains today. Whole millets and millet flours are naturally gluten free and a great alternative to rice and wheat to most recipes. I found a pack of ‘millet mix powder’ which was sold by one of my friends. It sounded great because it’s quick cooking, healthy and hopefully tasty. Millets are many, round in shape, tiny in size, high in nutrition, capable of growing in harsh climatic condition. 

This packaged mix has Pearl millet, Foxtail millet, ragi, White jowar, Arka millet, Long wheat, fenugreek and Mung bean. I have used “Sweet corn Cup a Soup” also just for the favour here but use vegetable stock instead of water to skip it. I used some extra red chili flakes to spice it up but feel free to use black pepper instead. It is super easy to make this soup and the goodness of it is just amazing! Millet is gluten free grain which is easy to digest so it is good for elder aged even good for children also this quick and easy recipe requires only 10 minute to cook it perfectly.

MORE SOUP RECIPES ARE LINKED HERE

Quick Carrot Soup

Sweet Corn Soup (Creamy Style)

Golden Soup

Prep  time	Cooking time	Serves
5 mins	10 mins	2 persons

Recipe Course: soups

Recipe type: Indian cuisine

Ingredients Mixed millet powder – ¼  cup Vegetable stock– 4 cups Curd – ½ cup Salt – to taste Knorr’s Sweet corn Readymade Soup – 1 sachet Black pepper powder -1 tbsp. Red chili flakes – 2 tbsp. Coriander leaves – handful Lime juice – 2 tsp

Method

1. Add the mixed millet flour and roast it till you get the aroma and transfer to a bowl.

2. Add vegetable stock followed by salt and pepper.

3. Pour the millet mixture in the saucepan cook on low heat stirring continuously. Make sure to keep stirring, otherwise it will start to curdle.

4. Cut the readymade sachet soup and make a paste form.

5. Once it starts to thicken and settle, add the readymade sachet of veg sweet corn soup and give a gentle stir.

6. Simmer the flame for at-least 10 minutes or until it thickens and add some coriander leaves.

7. Finally add lime juice at the time of serving this soup.

8. Millet soup is ready to serve.

Serving Suggestions

Morning Breakfast 

Dinner

Notes

Instead of sweet corn use sprouted and boiled millet which will add more nutritive value.

Just add water if you don’t have vegetable stock.