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Millet Recipe
Millet Recipe
J iP APAq Ai, Ql v gU sz Millets are a group of nutritious cereals and are least
Ez gAiP PV, UP iqzAv Ai allergenic and slowly digestible grains. They contain high
gV, u, , e, gP, Pg, Hz, gU v amounts of dietary fiber, B-complex vitamins, essential amino
ezAv U Uvz Qjz: Utz jz. E and fatty acids and vitamin E. They are particularly high in
jzsU. minerals, iron, calcium, magnesium, phosphorous, and
potassium. The seeds are also rich in phytochemicals, which
CvP PAU, jAz zVg jzsU
gg UAz P PzAU V A. sv Cx
UAiAv jzs U Z Mj Cx g Q.
MtsAi V Aiv. gU Jzj
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2017
lower cholesterol, reduce the risk of cancer and other
diseases. Millets add diversity to your diet which is
increasingly dominated by just two cereals rice and wheat.
v. i zAi CqUU z vz In India, millets have been a staple diet and a main source of
Dgzs JA UP jzsUz. income for farmers especially in the semi-arid regions. Millets
are the only food that helps in getting more nutrients at less
expense.
Let's return to millets and turn the tide of ill health.
JANUARY 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2 3 4 5 6 7 8
9 10 11 12 13 14
Sankranthi
15 16 17 18 19 20 21 22
23 24 25 26 27 28 29 30 31
Republic Day
Sahaja Samrudha, is a peoples movement to build sustainable villages and conserve the rich bio-diversity.
Sahaja Samrudha has spread out its network into publication, workshops and training, organising different
melas and marketing in order to encourage more farmers towards organic farming, nation wide.
e
Sorghum
Sorghum bicolor
u
Foxtail Millet
Setaria Italica
gV
Finger Millet
Eleusine coracana
Hz
Barnyard Millet
Echinochloa crusgalli
Pg
Browntop Millet
Panicum ramosum
Little Millet
Panicum sumatrense
gP
Kodu Millet
Paspalum scrobiculatum
e
Pearl Millet
Pennisetum glaucum
gU
Proso Millet
Panicum miliaceum
e SORGHUM | Jowar
CQ wAz Q; e wAz v' JAz dzjAz gz Sorghum is the traditional staple food of the dry land regions
qz jzs. of the world. It is a warm, seasonal crop intolerant to low
dg m vA gn, egUU Gv q temperatures, but resistant to pests and diseases, highly
Millet
e P z v. CPr zwAi vg U v nutritious and a climate-resilient crop.
MqlPAq P zsz fr.
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Owing to its richness in minerals such as potassium,
PAz ReAiiz ez mAiA, gAdP, phosphorus, calcium, iron, zinc and sodium, it has come
PAiA gV. Pt v v CP itz
EgzjAz ez Ai CPvAi jvz. 2017 under the lime light as a potential solution to the malnutrition
problem of our planet. Adding sorghum regularly in the
UtAijU jt Dg. zAiz P, CwAiiz vP meals of pregnant woman has found to help them in attaining
U AvzAx Ai gUUU e the essential minerals and vitamins required for the
juPjAiiVz. betterment of the fetus. Sorghum also helps control heart
problems, body weight and arthritis.
Sorghum contains photochemicals and phenolic acid that
helps prevent cancer and various other diseases.
FEBRUARY 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2 3 4 5 6 7 8 9 10 11 12
13 14 15 16 17 18 19 20 21 22 23 24
Maha Shivarathri
25 26
27 28
Indian Institute of Millets Research (IIMR), is the national institute of the Indian Council of Agricultural
Research, engaged in reseach on developing technologies and products for the production, utilization and
value addition of millet crops.
Rajendranagar, Hyderabad-500 030, Telangana, India | Ph: 040 - 2459 9300 | www.millets.res.in
Sorghum Millet Recipes e wAz dnAiiz; CQ wAz QAiiz
ez z SORGHUM DOSA
PU VU: Ingredients:
e -g P, G - MAz P, G U Ju Sorghum grain - 3 cup, black gram dal - 1 cup, salt and oil.
iq zs: Preparation Method:
e U G Ai j j. P QAi tg Grind the soaked sorghum grain and black gram dal together into
gPAq, z zP vAiijP. F tP CUvg G a fine batter. Add salt for taste and allow it for fermentation.
j, zU r. Apply a tea spoon of oil on the pre heated tawa and pour the
Pg v (t) Ju j, z l zsV batter on it, spread evenly in circular way to make a thin crepe.
Q. vPgz g Ju Q. UjUjAiiUv zAi Cook it till golden brown and flip it and cook till dosa is crisp.
vAz vUj. Serve hot with chutney.
Aiiz Zn dvU Aiiz F z j.
Recipe: IIMR, Hyderabad
ez SORGHUM SAMOSA
PU VU: Ingredients:
ez l- MAz P, z- MAz P, DUq- MAz Sorghum flour 1 cup, maida 1 cup.
P, z mt, Fg, t P U Pj For Stuffing- boiled and mashed, potatoes 1 cup, boiled peas,
gaU vP onions, green chillies and curry leaves as required.
iq zs: Preparation Method:
z U ez l v MAz P itz Take one cup of sorghum flour and one cup of maida. Mix well
vUzPAq g, CUvP vP g j. and add required amount of water to make dough.
F tAz Zw UAi aP GAqU ir, ltVAz Make small balls and roll it evenly with the rolling pin and cut the
Mw CU ir P CzsP Pvj. round chapathi in the middle and the press the edges to prepare
z DUqAi g, CzP Pvjz Fg, t cone shapes.
MARCH 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2 3 4 5 6 7 8 9 10 11 12
13 14 15 16 17 18 19 20 21 22 23 24 25 26
27 28 29 30 31
NABARD is set up as an apex Development Bank with a mandate for facilitating credit flow for
promoting sustainable and equitable agriculture and rural development through effective
credit support, related services, institution building and other innovative initiatives.
EzP zz tQ C Q, ZV gj. chillies, turmeric, grated mango and saut for a minute by adding
ir, AiiVzU Pr. salt then and fried groundnuts and Remove from stove. Add the
cooked millet to the seasoning and mix well.
Tangy mango rice is ready to serve.
U g mtAi EzP Q G g. vAi ZAz a Boil all the chopped vegetables and keep aside.
Jgq U P . P Cjt r, Pgz r, dz r, Take oil in thick bottomed pan add all seasonings and saut. Add
Ugi Q ZV Pj. Jgq UAi r.
ginger-garlic paste and fry, then add tomatoes, all dry masala
Ezg tQ t g, dvU jz Fg, A g, t,
items, then add vegetables. Then to this add the millet rice and
PvAj U JU g. F vAi Z a, Lz
then coriander, mint leaves and mix well. Close the lid and on low
U P . EzU Pr.
flame cook for a few more minutes. Serve hot with curd raitha.
Z: aP jAii iqP JAzU, vgPj zU aP gz.
Gz zs Cz DVgvz. Optional- Chicken pieces could be added instead of vegetables.
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It is rich in calcium, about ten times that of rice or wheat. It also
CA gVz. CPvU PgtU n contains high amounts of protein with well-balanced
PgvAi gV jzVvz. zsUAv vz
Pz jzsz. P z DgP gV P P.
gV z j Dg iv; AzP CqU AwAi
2017 essential amino acids, along with vitamin A, vitamin B and
phosphorous. Its high fiber content prevents constipation,
high blood pressure and intestinal cancer. It is an important
wP. ingredient in the food of babies, as it contains plenty of iron
and polyphenols. It is an ideal food for diabetics as it has
demonstrated ability of controlling blood glucose levels and
hyperglycemia.
APRIL 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2
3 4 5 6 7 8 9 10 11 12 13 14
Dr.B.R.Ambedkar Jayanthi
15 16
17 18 19 20 21 22 23 24 25 26 27 28 29 30
Sahaja Samrudha Organic Producer Company Ltd, is the first of its kind to be wholly owned by organic
producers. The company markets under the brand name Sahaja Organics, representing the farmers'
interests from sowing to selling. Sahaja Organics is the largest wholesaler of traditional millets and rice in
South India and hopes to continue growing to care for mother earth and the wellbeing of its people.
# 11 & 12, 12th Cross, Near H.P Gas Godown, Vasanthavallabha Nagar, Vasanthapura, Bangalore-560061
www.sahajaorganics.com | email: [email protected] | Mobile: 7483088144
Ragi Millet Recipes gV wAzg gV
gV ZPm PP RAGI - CHOCOLATE CAKE
PU V: Ingredients:
agn g- MAzP P, gV l- Czs P, m-2 Chiroti rawa - 1 cup, Ragi flour - cup, eggs- 2
- Czs P, PP qg- P P, Pg- 1 P milk - cup, cocoa powder - cup, sugar - 1 cup
QAU qg U q- v MAz ZZ baking powder - 1tsp, baking soda - 1tsp
instant coffee powder - 1tsp
EAm P r- 1 ZZ, g- 1 P, u- 100 UA
Hot boiling water - 1 cup, butter - 100gms
iq zs: Preparation Method:
vAiAzg gV l, g, PP qg, QAU qg, Take one bowl add flour, rawa, cocoa powder, baking powder,
q QPAq, ZV Pj. Ez gV ZPmU soda and sieve and whisk it well a dry whisker. Keep aside.
zx.
This is our dry ingredient.
Recipes : Shrikripa, Bangalore
rPAz gU vUj.
Fry the prepared muruku in oil.
PUzz ZP El, JuAi CA vUj.
Ae wU PgP wArAiiV Z Cx P dv . Put the flame on low to ensure proper frying After
frying put the muruku on paper and cool it and serve as
evening snack.
P EzP KQ r U jz zQ, UqA U z When contents starts boiling, add cardamom powder and
ir. ZU EgU . dryfruits.
Cool and serve
Hz BARNYARD MILLET | Jhangora | Sanwa
Ff Sv gqU `'U jg jPU When scientists did research on Mummies kept in pyramids,
MrzU PArz K Uv? Hz zsz C! did you know what they found? Residues of Barnyard Millet!.
Hz dAiv CjAi EzAz z P.
Such evidences show the antiquity of this millet, which was
n R DPgz Hz, zsV ftUvz; consumed as the main food grain in many ancient
Z jA Az. UV, CftAz EA civilizations, thousand of years ago.
UU Ez PwAi gz. zAi AA PU v
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The Barnyard millet is a good source of protein, is highly
zs AiAvtP Ez MAi Dg. iqz digestible and is an excellent source of dietary fiber with good
Hz CQAi l ' zVgzjAz, zz
P A g P P t U a v z . z z G v A i
vU, gU gzsP QAi avz.
2017 amount of soluble and insoluble fractions. The carbohydrate
content of barnyard millet is lower and slowly digestible. This
makes it nature's gift for the modern man/woman who is
engaged in sedentary activities from dawn to dusk. It also
controls diabetes and heart diseases.
During the Navaratri festival, many delicious dishes are
prepared with this grain.
MAY 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1
May day
2 3 4 5 6 7 8 9 10 11 12 13 14
15 16 17 18 19 20 21 22 23 24 25 26 27 28
29 30 31
Sahaja Samrudha, is a peoples movement to build sustainable villages and conserve the rich bio-diversity.
Sahaja Samrudha has spread out its network into publication, workshops and training, organising different
melas and marketing in order to encourage more farmers towards organic farming, nation wide.
Hz CQAi g. Pvjz PvAjAi j MAi ginger and saut until onions turns transparent. Then add salt,
Mazgq U P Er. pepper powder, chaat masala, turmeric, cooked vegetables and
D P PV vtUU r. avg Ez t t sUUV Pmm millet. Then add finely chopped coriander leaves and mix well.
DPgz ir. F vAqU tAi JuAi Q, At Cook further for few more minutes.
ggU Pjj. When cool, divide the mixture equally and shape into cutlet, press
AiiVgU mim Cx Ez AU j. bread crumbs over it and shallow fry on both sides until golden
brown or deepfry them in oil. Serve hot with sauce.
Avg tU gPAq, KAl UAmU P zU vUr. Grind this into smooth batter and ferment for 7 to 8 hours.
F t PAi v Q, UjUjAiiz z vAiij. Make dosa as regular urad dal dosa. If you want some
z ga E ZPAzg, Pvjz FgAi nU ir. toppings you can do that as well by mixing grated carrots,
Pzg, Pgm U vAV vjAi g z iqz onion and coconut.
Pg BROWN TOP MILLET | Fikara
q xm Av Pt Pg, gUz gvg P Be the soil of any type, how much ever the rain, brown top
r . gVqU g AV Aivz. zlV z. millet grows very well. It always gives a good assurance of
PAi AiAwvz; egU Zj yield even with minimum rain. No other crops could grow
Pqvz. Pj jz gVzU, svz UzU PgAi under the shade of huge trees, but brown top millet would
V z Ej qAiz. easily grow. Farmers believe that, if brown top millet grows in
Pg gn gaPg. gU P F gnU AU a field continuously for two years, the place will be free from
Eqz. CzAvAi Pg CQ z. PgAi
C-j er C. vgPjAiAU QZr iqz.
Evg jzsU dv l ir Zw nz.
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2017
weeds. This crop has more resistance to pests and diseases
and can be harvested in three months.
Brown top millet is grown and consumed in reasonable
Pg PAU Ptd. CP jA EgzjAz quantity in dry land tracts of deccan plateau and north central
zvAi j x Az. Um P India (Bundelkhand). The roti made from these are locally
zszjAz, Pg P gVUU Cvv Dg. d called 'ghass ki roti' or 'Roti made from grass'.
PgV gzqg, PgAi P g iqP.
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2 3 4 5 6 7 8 9 10 11
12 13 14 15 16 17 18 19 20 21 22 23 24 25
26 27 28 29 30
Khutba-e-Ramzan
Indian Institute of Millets Research (IIMR), is the national institute of the Indian Council of Agricultural
Research, engaged in reseach on developing technologies and products for the production, utilization and
value addition of millet crops.
Rajendranagar, Hyderabad-500 030, Telangana, India | Ph: 040 - 2459 9300 | www.millets.res.in
Browntop Millet Recipes Pg wAzg QAiAv gqg
Pg gn BROWN TOP MASALA ROTI
PU V: Ingredients:
Pg l- MAz P.f., Pq d- 150 UA, Mt tP Brown top millet flour- 1 kg, dry chilly seeds-10 g, sesame- 25
d- 10 UA, J- 25 UA, Pj U gaU vP G g, curry leaves and salt.
iq zs: Preparation Method:
Pg l g Q PPP. gaU vP G g, Heat water in a open vessel take millet flour, add salt to it mix well,
PPAq l GAq ir uAi vn, MAi l then start adding the flour to the warm water or vice versa and all
AaU PP. Cz AiiVgU z jlPAq the time keep mixing. Gather the mixed dough and knead it well.
J v t dU gnAi Gzj C gnU The dough has to be softly kneaded. Pinch a small or medium
szV CAnPAv zV vlP. Jgq zV sized ball, flatten it with your palms and place the dough ball and
Az Avg EP. gnAi AiiVgU start flattening the ball with your palm on a pan or on a board.
Recipes : Hendore Raghu, Sira
wz. Gently remove the flat uncooked bread from the board and place
a CAigU Rjqzzg ZV MtVP. it on a hot tava or flat pan. Then sprinkle the roti with roasted
Pq dz Zn (AU) dv z. seasame and green chilly seeds. Pat it well to make sure that the
seeds are sticking on to the roti. Cook the roti on both sides by
flipping a couple of times and cook till brown spots appear on
both sides.
Serve the korale roti hot or warm with groundnut chutney and
butter. The rotis can be preserved and eaten for a week. If you
want to keep it for many days, dry it in sun light.
100 UA Tg tP 400 lg g j UAlUUzAv Boil milk and add roasted vermicelli and cook for 3 min. add
Pj. sugarand mixwell.
F t Ev U P PPg . EzP v Q, When contents starts boiling, add cardamom powder and
zg v ga! dryfruits.
Cool and serve
LITTLE MILLET | Kutki
GAq Cz Ai! Little millet is grown throughout India and is one of the
sgvz vP J gdU Ai dAi jzs. traditional crops. It is grown as a mixed crop with other
svz CAz vAiij J CqUU, zs Ai millets, pulses and oilseeds in many states. It is generally
iqz. P z Dg, Gl, PgP wAr, v consumed like rice and therefore, any recipe that demands
vAiijPU P. staple rice can be prepared using little millet.
Little millet seeds are smaller than other millets, but high in
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Pt, jA U DAn DQqAmUAz AzjvVg
Ai zs U GzgAA PU Iron content and dietary fibers. It is a complete food
2017
AiAwvz. gg Aiit ASAi vz. ingredient suitable for large scale utilization in processed
Aig Iv AA vAzgU jvz. Av products, snacks, baby foods etc. Little millet also has
P Pj. medicinal properties and is useful for curing liver diseases,
heart burn, indigestion, menstrual problems and for an
increase in sperm count. For heart problems, obesity and
arthritis the consumption of little millet can be highly
beneficial.
JULY 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2 3 4 5 6 7 8 9
10 11 12 13 14 15 16 17 18 19 20 21 22 23
24 25 26 27 28 29 30 31
NABARD is set up as an apex Development Bank with a mandate for facilitating credit flow for
promoting sustainable and equitable agriculture and rural development through effective
credit support, related services, institution building and other innovative initiatives.
Recipes : cookingwithmillets.com
tU Ju QPAq MUgu ir, Ez az Udj dvU Then take the millet in a mixing bowl and mash it and add curd,
gP g. gaU vP G Q, PvAjAz then milk and mix it up well.
CAPj. vtUz zg g ga! Heat oil in a tadka pan and add the seasoning 'to temper' let it
splutter.
Transfer the tempering to the rice along with grated carrot,
coriander leaves and required salt. Mix well.
Serve chilled and garnish with carrots and coriander leaves.
Fg, tP, Udj U Pj g. Heat oil in a pressure cooker add mustard seeds and let its
P Pvjz mim, Cjt r U tP r Q, splutter. Then add bengal gram, urad dal saut for some time.
g v G j ZV P PAi r. Then add onion, ginger, green chilli, green peas, carrot , curry
leaves and saute.
z U P vz Ai EzP Q, PPj Z
a g d PV. Add tomato, turmeric and red chilli powder mix well till soft. Add
water and salt and mix well and let it boil.
g l, F CP az PvAj Q. Pj
Zn dv mim g AiiV . Then add little millet mix well then cover it and cook for 3 whistle.
Then add coriander leaves mix well and serve hot with coconut
chutney or pickle.
Ar gzg vUz, t vAqUV ir. U vAq To chop banana stem, remove outer cover and make slices of
iqU g Azg, Cz vUzQ. inner pith.
While slicing you will find little thread like fibre, discard it by
Aq vAqU Pj Q, gP. dvU z
removing by hand.
zsU g, tU gP. gaU vP G g.
After slicing into round slices dice and use this for grinding.
F t gwr El, zU gAv ir. U EzjAz Grind soaked items with banana stem and salt.
vAiij z gaPg U zAiP! Ferment overnight and next day morning you can prepare
Dosas.
gP KODO MILLET | Kodon
ig g g U Ewg, gUz v Kodo millet entered Indian kitchens 3,000 years ago!. It is
JAz gz qz jzs. z, Pv Cx Adg cultivated in Asia, mainly in India. This crop is extensively
z Ai xz. Z DgP Pz . grown in the dry land tracts of Tamil Nadu and in the Jabalpur
gP Z qAilj sg(jA)Az z. CP n area of Madhya Pradesh. Described as 'the friend of drought',
v Pr P E. l ', sP Dq, PAiA, the kodo millet gives assured yield in low rains too. It can also
Pt, mAiA, VAiA U v gV. gP grow in hard or rocky soil.
UmgvVz, DgUP gPVz.
gP CQAz vAiijz C jgP vA qvz.
UAi Ezg Z P.
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2017
Kodo millet contains a lot of fiber. Hence it is useful for
diabetic people, helps in weight reduction and is very easy to
digest. It contains a high amount of lecithin and is excellent
for strengthening the nervous system. It controls high blood
zAi AA U jjP, CP gPzvq
pressure and keeps a check on cholesterol levels. Like all other
U P l AiAw Ez Pj. Ezg Ai
millets, it is also gluten free and is a healthy food for people
ggUU iq x Az.
of all ages.
AUGUST 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2 3 4 5 6 7 8 9 10 11 12 13
14 15
Independence day
16 17 18 19 20 21 22 23 24 25
Vinayaka
26 27
28 29 30 31
Sahaja Samrudha Organic Producer Company Ltd, is the first of its kind to be wholly owned by organic
producers. The company markets under the brand name Sahaja Organics, representing the farmers'
interests from sowing to selling. Sahaja Organics is the largest wholesaler of traditional millets and rice in
South India and hopes to continue growing to care for mother earth and the wellbeing of its people.
# 11 & 12, 12th Cross, Near H.P Gas Godown, Vasanthavallabha Nagar, Vasanthapura, Bangalore-560061
www.sahajaorganics.com | email: [email protected] | Mobile: 7483088144
Kodo Millet Recipes gPz C z vAVqvz. zv zgjvz
gPz KODO MILLET PULAO
PU VU: Ingredients:
gP- 1 P, g- MAzg P, az Udj, U mt Kodo millet - 1 cup, water - 1 & 1/2 cups, chopped carrot, beans,
P- 1 P, Fg-1, Ap- - 1 ZZ, t green peas - 1 cup, onion 1, ginger garlic paste - 1 tsp, green
P-2, - 2 ZZ, G- gaU vP, v- 3 ZZ, chilli 2, mint leaves 12, salt - as needed; To temper: Ghee/ oil - 3
z- 1 vAq, A-1 ZZ. tsp, cinnamon - 1 inch piece, fennel seeds - 1 tsp and bay leaf - 1
iq zs: Preparation Method:
g PPj zU v Q, Czg z, A Qj. Heat a small pressure cooker and saut with oil/ ghee and add
P Fg v Ap- g Pj. cinnamon, fennel and bay leaf.
Stir and add onion and ginger garlic paste.
Recipe: cookingwithmillets.com
az Udj, U mt PUAU J U
G j ZV ir. Add the chopped veggies, mint leaves and salt
EzP FU vz gP Q, g g Z aj. MAz d Add washed, drained millet to it and mix well and cook.
PVz P PV. Add water, salt and bring to boil, mix well and cook for a whistle in
vAz gU vUz U PvAj j, medium or low flame.
AiiVgU . Serve hot garnish with coriander leaves.
Mt tP U A Pj Q, EzP J zsU grind it coarsely. The batter should be in between idli and dosa
l ir. batter consistency.
EzP Pvjz Fg, PvAj U G j. F t Er Add chopped onion, coriander and mint leaves and required salt.
U z n zsz gz EgAv rP. Heat a flat pan, grease with little oil, make round adai and cook till
golden brown till crisp at the edges.
z v P Ju . l Ezg g,
zsV vPg gAv rP. P sU Serve hot with any chutney of your choice.
UjUjAiiUwgAv Ap- .
Czz vPt Pvjz U PvAjAi Gzj.
Pz Zn dvU AiiVgU Cz j.
g PPj Ju Q P Czg , Pq, G Heat oil in a pressure cooker, add mustard seeds when it splutters,
Q MUgu vAiij. dvU t P U Pj Q. add blackgram dal, chanadal, curry leaves and green chillies. Then
add onions, ginger, turmeric, saute till onions turns golden brown.
U AtP wgUv, Fg, Ap, Cjt rAi Qj.
Add carrots, beans, and potato saute for 2 to 3 minutes. Then add
Recipe: IIMR, Hyderabad
SEPTEMBER 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2
Bakrid
3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19
Mahalaya Amavasya
20 21 22 23 24
25 26 27 28 29
Ayudha pooja
30
Sahaja Samrudha, is a peoples movement to build sustainable villages and conserve the rich bio-diversity.
Sahaja Samrudha has spread out its network into publication, workshops and training, organising different
melas and marketing in order to encourage more farmers towards organic farming, nation wide.
mim dvU Ez Ae Aiz PgP wArAiiV This is served as evening snack along with tomato sauce.
gaPg.
z e, g Ai J vgPjU v G, anP Boil all the vegetables in a pressure cooker. Add soaked, washed
Cjtr dv g. EzP P g g g PPg Er. pearl millet grain, moong dal, all the vegetables, green chilli, salt,
Ez gl t circular way.
zs Uvz GjAi MAi v El, gl zsV Flip the pesarattu to the other side for cooking on both sides.
Qj. Once cooked remove from tawa and serve hot with any chutney/
Jgq Pq gl zV . D P vAz vUz sambar.
AiiVgU r. Aiiz Zn Cx Ag dv Ai
gl Pg.
OCTOBER 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2
Gandhi Jayanthi
3 4 5
Valmiki Janyanthi
6 7 8
9 10 11 12 13 14 15 16 17 18
Naraka Chaturdashi
19 20
Deepavali
21 22
23 24 25 26 27 28 29 30 31
Indian Institute of Millets Research (IIMR), is the national institute of the Indian Council of Agricultural
Research, engaged in reseach on developing technologies and products for the production, utilization and
value addition of millet crops.
Rajendranagar, Hyderabad-500 030, Telangana, India | Ph: 040 - 2459 9300 | www.millets.res.in
Proso Millet Recipes gU wAzg dq (CgU)
gU PROSO MILLET BURFI
PU V: Ingredients:
gU CQ l- 1 P, z r- Czs P, v- 2 ZZ, g- Proso millet flour - 1 cup, powdered jaggery - cup, ghee - 2 tsp,
P P, KQ r- , z vAqU water - cup, cardamom powder - 1/8 tsp and sliced almonds - 1
iq zs: tsp
MAz mU v , vPV vUr. Preparation Method:
aP tAi g U Q, P vAiij. Jgq gU Grease a plate with ghee and keep it aside.
zs rzU zgzAv P jvAiiUgU zsV P. Heat the jaggery in a pan with cup of water till single thread
P PP vUr. consistency. Keep it aside.
Recipe: cookingwithmillets.com
vAiAzg gU l U v Q, j ggU Add little ghee in a pan and add proso millet flour and fry until
jj. nice aroma comes.
EzP z P v KQ rAi g, ZV P. P Gz Then add the jaggery syrup and cardamom powder and mix it
v ir, vU CAnPz UgU Ez quickly.
Pv Ej. Add remaining ghee and stir continuously for 2-3 min or till the
P Ez v z mU Q, z vAqUAz CAPj. mixture leaves the sides of the pan.
vtUz Pvj. Spread on a greased plate and garnish with chopped nuts. Allow it
U Cx Ae Ggz dv Aiiz gU z! to cool down and cut them into small pieces.
Healthy and yummy proso millet burfi is ready.
.
Pour out the batter into idli moulds and cook in idli cooker
Pj Zn U Ag dv EzU F gU Er j.
for 7- 10 min.
Serve hot with coconut chutney and sambar.
NOVEMBER 2017
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Kandada Rajyouthsava
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NABARD is set up as an apex Development Bank with a mandate for facilitating credit flow for
promoting sustainable and equitable agriculture and rural development through effective
credit support, related services, institution building and other innovative initiatives.
DECEMBER 2017
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Idd-meelad
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Kanakadas jayanthi
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Christmas Day
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Sahaja Samrudha Organic Producer Company Ltd, is the first of its kind to be wholly owned by organic
producers. The company markets under the brand name Sahaja Organics, representing the farmers'
interests from sowing to selling. Sahaja Organics is the largest wholesaler of traditional millets and rice in
South India and hopes to continue growing to care for mother earth and the wellbeing of its people.
# 11 & 12, 12th Cross, Near H.P Gas Godown, Vasanthavallabha Nagar, Vasanthapura, Bangalore-560061
www.sahajaorganics.com | email: [email protected] | Mobile: 7483088144
Mixed Millet Recipes jzs , CgU zgj
jzsz Zw MULTI MILLET CHAPATI
PU V: Ingredients:
d U- 3 Pf, jzsU (, u, gP, Pg, 3 kg - Emmer Wheat (Jave godi), 1 kg of each minor millet
Hz, gU)- v MAz Pf, e U e-v Czs Pf (Little, Foxtail, Kodo, Barnyard and Proso millet), 1/4 kg -
gdVj d(CgAx)- 250 UA
Rajgeera (Grain amaranthas), 1/2 kg of each major millet
CU- 250 UA, Pj J- 250 UA
(Jowar and Bajra), 1/4 kg - Linseeds/ flexseeds, 100 gms -
iq zs: Black Sesame
J zsU ZU, MtV. P l irP.
Clean and dry all the ingredients under the hot sun and
Zw l iqz:
mill it to a nice powder.
jzsz l- 2 P, G gaU vP, g- CUv it
Preparation Method:
CqU Ju- 2 ZZ, jzsz nU g gPAq, Zw Prepare the dough a slightly bit harder than usual,add salt to
nVAv UnAiiVgAv irP. EzP gaU vP G
Recipes : Seema, Mysore
Mwj.
In a processor or blender, mash cooked vegetables and add
tAi PAi JuAi EU Q Jgq At
cooked millet and rest of the ingredients and mix well.
ggU Pjj.
mim Cx Zn dv Ae v Ez Then divide the mixture into small ball sized portions and
gaPg. flatten it between palms Heat a tawa/griddle, smear with oil
once it is hot and shallow fry patties by flipping on both
sides. Serve the delicious millet patties with chutney or
sauce.
For Copies Contact: SAHAJA MEDIA | # 38, 1st Floor, 1st Cross, Adhi Pampa Road, V.V.Mohalla, Mysore-570002 | 9535149520