Wash and chop coriander leaves. Heat remaining olive oil in a pan and add onion and garlic, sauté for a few minutes without browning.5. Slowly add chicken stock, stirring frequently, until it has been absorbed. Add spices, then mashed sweet potato and amaranth. Clean, wash an. Add prepared vegetables, boiled millet, stock and salt to the skillet. Take chicken off the pan and cut into dices. Mix it with water and boil on low flame for two to three hours.Tomato millet risottoIngredients Chicken breast 2 nos, olive oil 4 tbsp, onion (chopped) 3 tbsp, garlic (chopped) 2 tbsp, bok choy (cleaned and washed) 2 nos, tomato sauce 6 tbsp, basil leaves 2 tbsp, foxtail millet (boiled) 320 gm, chicken stock 160 ml, soya milk 8 tbsp, butter 2 tbsp, parmesan (grated) 2 tbsp, salt and crushed black pepper to taste. Fold in stiffly beaten egg whites.For the stockOnion 200 gm, carrot 200 gm, coriander stems 200 gm, ginger 10 gm, water 2 litresMethodClean, wash, peel and roughly chop all the ingredients.Clean, wash and boil millet in double the quantity of water.

Heat 2 tbsp of olive oil in a pan, season chicken breast with salt and pepper and sear in hot pan for about two minutes per side.4. Cool mixture and divide in to balls. Pour batter on a hot waffle iron and cook waffles until crisp and golden brown. Add foxtail millet and stir to coat well.Amaranth and sweet potato cutletIngredients:Sweet potato (boiled & mashed) 500 gmAmaranth (blanched) 50 gmOnion (chopped) 2 nosGreen chillies3 nosGinger (chopped) 5 gmGarlic (chopped) 5 gmTurmeric powder 2 gmCoriander powder 1 tspChilli powder 5 gmSalt to tasteCoriander leaves 10 gmCurry leaves (chopped)Amaranth (for dusting)Flour Batter (for coating)Method1. Continue cooking the millet by adding broth and finish with soya milk, butter and grated parmesan cheese4. Combine beaten egg yolks, milk and melted butter. Heat ghee in a skillet; add pepper, coriander leaves and gram flour and cook for few minutes. Mix and sift dry ingredients. Mix well, add seasoning and finish with coriander leaves. Now add chicken dices, tomato sauce, cleaned bok choy and fresh basil leaves and mix well. For garnish a few basil sprigsMethod 1. Mix the batter with ragi and wheat flour, beating until smooth. Clean and cut the vegetables into dices.Bisi bele bath IngredientsNavane (foxtail millet) 50 gm, toor dal 50 gm, carrot 20 gm, beans 20 gm, green peas 10 gm, red chilli powder 1 tsp, jeera powder 1/2 tsp, coriander powder 1 tsp, jaggery 5-10 gm, a pinch of turmeric, tamarind 10 gm, tomato 1, oil 1 tsp.

Coriander leaves a few sprigs, bisi bele bath powder 10 gm and salt to tasteTemperingIngredientsGhee 25 gm, mustard 2 tsp, jeera 2 tsp, badgi chillies 2-3, capsicum 25 gm, shallots 5-6, coconut 20 gm, garlic 4-5 cloves, peppercorns 4-5, curry leaves 1 sprig, cashewnuts 10 gm, hing 2 gm MethodClean, wash and boil the navane with more than double the quantity of water.4.2.They are the health grain of the season and we explore how the ordinary fare can be turned into something delectable with these expert recipes Ragi waffles IngredientsRagi powder 250 gmWhole wheat flour 50 gmEgg 10 nosMilk 500 mlMelted Butter 100 gmBaking powder 5 gmVanilla essence 5mlSalt to tasteMethod1. Boil soup for 10minutes, correct the seasoning and serve hot.2. Season with salt and crushed black pepper and serve garnished with basil sprigRecipe courtesy Chef Saurabh Arora, city chef at Smoke House Deli and Social.5.Recipes courtesy executive chef, Naren Thimmaiah, The Gateway Hotel, Residency Road.2.3. Crush pepper corn and garlic. Strain and use as required.Millet soupIngredientsMillet 20 gm Carrot 250 gmOnion 10gStock 400 mlBeans 10 gmGarlic 2-3 cloves Crushed pepper 5 to 6Ghee 10 mlSalt to tasteGram flour 10 gmCoriander leaves 3-4 sprigsMethod1. Clean and dice onions, carrots and beans.3.2.3. Crust with little amaranth China Clean Room Project and pan fry or griddle on hot tawa till golden in colour. Heat oil sauté ginger, garlic, onion and green chilly.