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Embrace the spirit of Ramadan with a selection of nourishing dishes from Chef Varun Inamdar's repertoire, including recipes from the Vikhroli Cucina Millets Cookbook. These dishes include Sehri and Iftar. The cherished millet culture of India is brought to the forefront, with delectable dishes such as the soothing Multi Millets Soup and the vibrant Kodo Fruit Chaat being presented alongside it. Indulge in the culinary legacy of Madhya Pradesh with the mouthwatering Bajra Chicken Curry, which is a tribute to the flavours that are native to the region. Incorporating foods like Bajra, Kodo Millets, and Godrej Real Good Chicken into mindful eating enriches the experience without sacrificing flavour. This is accomplished by putting an emphasis on both health and flavour. During the holy month of Ramadan, these foods not only provide nourishment to the body but also boost the spirit, providing a comforting embrace to the heart throughout the month.
Kodo Millet Fruit Chaat
Ingredients:
1 cup mixed sprouts
½ cup kodo millets
2 cups Godrej Jersey milk
½ cup pineapple, cleaned and diced
1 orange, segmented
½ cup fresh pomegranate seeds
½ cup green grapes
½ cup cucumber, peeled and diced
Dressing
4 tbsp lemon juice
½ tsp chaat masala
½ tsp pepper powder
½ tsp black salt
½ tsp salt
1 tbsp sugar
1 tbsp sesame oil
Method:
Wash kodo millets twice in running water.
Transfer in a pressure cook with Godrej Jersey milk and ½ tsp additional salt.
Cook for 6 whistles or till they are tender.
The milk would have all been absorbed by now. If not, cook it with an open lid on high flame till it does.
In a bowl, transfer the cooked millets and all the other ingredients including the ones for the dressing and toss it Your warm salad is ready to eat.
You can also serve this salad chilled.
Bajra Chicken Curry
Ingredients:
1 kg Godrej Real Good chicken, curry cut
¼ cup bajra flour
1 inch ginger, crushed
2 cups water
1 tbsp red chilli powder
½ tbsp turmeric powder
1 tbsp garam masala powder
Method:
Wash & drain the chicken and add in all the ingredients excluding water.
Transfer all to a pot
Heat water and add to the marinated chicken.
Cook on medium to high flame.
While the chicken gets cooked, keep it covered for the natural fat of the chicken to release.
Serve with steamed rice.
Multi Millet Spinach Soup
Ingredients:
½ cup moong, sprouted
1 tbsp finger millets
1 tbsp barnyard millets
1 tbsp kodo millets
1 tbsp foxtail millets
1 tbsp brown top millets
1 tbsp jowar
1 tbsp bajra
½ cup onions
1 cup spinach leaves
1 tbsp groundnut oil
¼ cup Godrej Jersey milk
1 tbsp black pepper powder
1 tbsp cumin seeds
Salt as required
Method:
Soak all the millets in hot water for at least 2 hours
Pressure cook for 4 whistles with 2 cups of water or till all the millets are tender
Blend lightly using a stick blender
Add sprouted moong and spinach leaves and continue cooking for 5 minutes on medium flame
In a pan, heat groundnut oil. Add cumin seeds and allow them to splutter. Add onions and cook till they are translucent.
Pour in the multi-millet mixture along with Godrej Jersey milk and stir in salt and pepper
Adjust consistency and serve hot.
