Fluffy, delicious milletious!

Curly or flat leaf parsley 1 cup, washed and steams removed

• Chop the parsley, mint and green onions, very finely and set aside.
• Check the cucumber to make sure it is not bitter, remove the seeds, retain the skin and chop it into small cubes.
• Remove the seeds from the tomatoes and chop the same size as the cucumber.
• Finely chop the onion and crush with your fingers to separate.
• In a large bowl, mix together the parsley, mint, green onions and the vegetables. Add the boiled jowar pearls and stir them together.
• In a smaller bowl, add the salt, lemon juice, cumin powder and whisk well.
• Pour this dressing over the vegetables and mix gently with your fingers.
• Scatter the pine nuts and feta/ paneer over the salad. Serve with bread or rolls.

Millet Patties

Ingredients

Potatoes 2 medium, boiled and peeled

Foxtail Millet ½ cup, washed, soaked and pressure cooked for 2 whistles

Ginger 1 inch piece, grated

Green chillies 1, finely chopped

Salt and pepper to taste

Fresh Coriander ¼ cup

Peas ¼ cup, steamed

Carrot ½ cup grated

Bread crumbs ¼ cup

Cumin powder ¼ teaspoon

Garam masala ¼ teaspoon powder

Method

• In a bowl, add the boiled potato, mash it with your fingers. To this add the cooked millets and rest of the vegetables and mix well.
• Add the grated ginger, bread crumbs, garam masala powder, cumin powder, green chillies, fresh coriander leaves and salt and pepper and mash. Add a tablespoon of water if needed to make a mixture that can be shaped into patties.
• Divide the dough into 8 equal parts, roll into a ball. Flatten slightly and pan fry in a little bit of oil on a hot pan.
• Turn twice to cook till evenly golden brown.
• Serve hot with sauce or mint chutney. The patties can also be used to make burgers with a bun and salad.