Millet Recipes | डायबिटिक फ्रेंडली मिलेट थाली | संपूर्ण पोषण एक थाली में | Chef Sahajan

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides protein while being creamy.

coconut

🥗Healthier: almond flour

💰Cheaper: shredded coconut

Almond flour is lower in calories.

millet

🥗Healthier: quinoa

💰Cheaper: rice

Rice is more affordable and widely available.

Take 50 grams (1/4 cup) foxtail millet and wash it thoroughly in 2-3 changes of water to remove any off smell.

Soak the washed millet for 6-12 hours.

Prepare beetroot chapati by mixing 1/2 cup beetroot puree with Himalayan salt in boiling water.

Add ragi flour to the mixture and mix slowly, adding water as needed to form a dough.

Knead the dough well and let it rest for at least 30 minutes, covered.

Chop vegetables like carrot, beans, and cabbage and blanch them for 2-3 minutes in boiling water.

Prepare the vegetable poriyal by heating oil in a pan, adding mustard seeds, green chilies, and urad dal for tempering until golden brown.

Add chopped onion and sauté until translucent, then add salt and curry leaves.

Mix in fresh coconut and the blanched vegetables, then set aside.

For the boiled parbal, cut it into small pieces and boil for 3-5 minutes, then drain.

In a frying pan, heat oil and add cumin seeds, then add chopped ginger, green chilies, and garlic, sautéing until fragrant.

Add chopped onion and tomato, sauté until soft, then add the boiled parbal along with turmeric, coriander, cumin powder, and garam masala, mixing well.

Cover and cook on low flame for 1-2 minutes, then garnish with chopped coriander leaves.

For the banana bhaji, slice bananas and boil them with a bit of turmeric for 1-2 minutes, then drain.

In a frying pan, heat mustard oil, add mustard seeds, cumin seeds, and green chilies, then sauté.

Add the boiled bananas and mix in turmeric, cumin, coriander powder, and salt, cooking on low flame for 1-2 minutes.

Prepare sweet potato by boiling small pieces in water for 5-7 minutes, then drain.

In a pan, heat ghee, add cumin seeds, hing, chopped ginger, and green chilies, sautéing until fragrant.

Add boiled sweet potato, turmeric, cumin, coriander powder, black pepper, and salt, mixing well and cooking until done.

For bhindi fry, heat mustard oil in a kadhai, add mustard seeds, cumin seeds, green chilies, and chopped onion, sautéing until golden.

Add chopped bhindi, turmeric powder, and salt, mixing well and cooking until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens