I forgot, it is also quite useful for stuff like – Breading chops and cutlets, slices of firm white meat fish etc, instead of the powdered breadcrumbs or rava / semolina that are used here
Thickening soups Much the same way cornmeal is used in the USA. Nothing terribly exotic or unfamiliar is about the best way I can get anybody I cook for to eat it ☺ [And they are all vegetarians so I confine my experimentation to vegetarian food for the most part unless I cook for friends] On 08/08/16, 1:02 PM, "silklist on behalf of Suresh Ramasubramanian" <[email protected] on behalf of [email protected]> 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" <[email protected] on behalf of [email protected]> 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
