Yum! I tried this for my show and since then making it once a week alteast. It's a pidi kozhakattai (steamed kodo millet cakes). Almost like the upma but not really. Here's the recipe. Check it out.
http://wp.me/p3Gavj-a6 Cheers, Rakesh On 8 Aug 2016 1:02 pm, "Suresh Ramasubramanian" <sur...@hserus.net> wrote: > Being the highly uninventive “daily meal” type cook myself, when I do get > into the kitchen, all I do with millets are – > > 1. Steam them in a pressure cooker with about 2x the water and for 2x the > number of cooker ‘whistles’ as when cooking ordinary rice > 2. Use this for gruel / porridge mixed with milk and sugar or buttermilk > and salt, or to make venpongal / spiced up curd rice type foods that are > anyway cooked to the texture of a soft mush. > > This is using millets that are typically pale yellow to white colored – > foxtail for example. > > Adding them to dosa batter, roti dough and such tends to be an experiment > that goes wrong very easily – and you just have to eat them hot, can’t even > pack them in a kid’s lunchbox or they turn into shoe leather in very short > order. > > And dull rust red colored millets like ragi are things the kids turn up > their noses at, so .. > > --srs > > On 08/08/16, 12:49 PM, "silklist on behalf of Simmi Sareen" > <silklist-bounces+suresh=hserus....@lists.hserus.net on behalf of > bombayfoo...@gmail.com> wrote: > > I read a fantastic article on the health benefits of eating millet > yesterday. As a foodie, such articles usually lead me to think "Great! > But > how do I cook this thing" > > So I wanted to share with you an article I wrote last year on how to > cook > with millets. And if cooking's not your way, it also talks about all > the > restaurants in Mumbai that put millet dishes on their menus. > > https://www.dropbox.com/s/jex42m7w2r8viyt/Millet%20Tales.pdf?dl=0 > > > > > >
