Tag Archives: millet

Methi ki roti

A friend as work introduced me to these delicious rotis ( bread) that his wife had packed for lunch. So grateful that he shared them with me. I made these at home as a low gluten version

Methi or fenugreek can be used dry or fresh. It is used in multiple cuisines such as Indian, Persian and Egyptian. Methi has multiple health benefits including helping lower cholesterol.

About the flours:

Jowar (white millet) is a gluten-free, high-protein, cholesterol-free source of essential nutrients, including dietary fiber, iron, phosphorus and thiamine. It is a great substitute for whole wheat.

Bajri is another millet flour full of nutrients

Rye is lower in gluten that wheat and high in fiber. It has been touted to work well for weight loss.

The dough will no be very pliable due to the low gluten content so use your hands and light pressure on the rolling pin to roll them out.

1 cup of Rye flour

1 cup of bajri flour

1 cup of jowar flour

1 cup of dry methi leaves

1/2 cup of kefir or youghurt

1/2 tsp of himalayan salt

 

Knead the dough with a bit of warm water as needed.

Roll out the rotis and cook on a flat pan with a dash of ghee. Serve with a side of chutney and vegetable korma. It is a delicious as a snack by itself.

 

Edamame, Beets and Grains

Edamame, Beets and Grains

This sumptuous salad is a full meal…You can top it onto some organic greens.
The grains are a mix of Quinoa, Amaranth (http://en.wikipedia.org/wiki/Amaranth_grain) and Millet slightly toasted and and cooked in a rice cooker.
I used a cup of steamed and shelled edamame, 1 cup of roasted chopped beets, couple of sprigs of chopped dill, roma tomatoes and some thinly sliced organic greens. Mix it all together with the fluffed up grains. The dressing was salt, pepper and a good dose of fresh lime and one crushed garlic. I also added a sprinkle of Nutritional yeast but thats optional.