Bajra Khichidi

Bajra Khichidi is a hearty and wholesome dish that makes for a perfect meal any time of the day:

• Cook 1 cup pearl millet (bajra) along with 1/2 cup split lentils (like moong dal), and an array of vegetables such as 1 diced onion, 1 diced tomato, and 1 cup chopped spinach.
• Flavour the khichdi with spices: add 1 tsp cumin seeds, 1/2 tsp turmeric powder, and 1/2 tsp chili powder along with 1 tsp salt.
• Serve the khichdi hot with a dollop of ghee for enhanced taste and nutrition.
• This easily digestible dish provides a balanced combination of proteins and fibre.

Bajra, or pearl millet, is a nutrient-dense grain that offers a multitude of health benefits, making it a valuable addition to a well-rounded diet. Packed with fibre, protein, and essential minerals, bajra supports cardiovascular health, promotes digestion, and aids in managing diabetes. By incorporating bajra into your diet in moderation and employing preparation methods such as sprouting or fermenting to reduce antinutrients, you can optimise its nutritional value and enjoy its benefits without compromising your health.

 

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Pearl Millet Salad

Create a refreshing and nutritious salad using cooked pearl millet as the base:

• Combine 2 cups cooked pearl millet (bajra) with 1 cup diced cucumber, 1/2 cup grated carrots, and 1/2 cup diced bell peppers.
• Add fresh herbs such as 2 tbsp chopped coriander and 1 tbsp chopped mint.
• Dress the salad with a mixture of 2 tbsp lemon juice and 1 tbsp olive oil, seasoning with salt and pepper to taste.
• You may add some chopped tomatoes, onion, roasted peanuts crushed, boiled corn.
• Serve with curd seasoned with salt and pepper to taste, to make it a complete meal.                                                                
  

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Bajra Roti (Flatbread)

Bajra roti, a traditional Indian flatbread, is gluten-free and rich in fibre, making it a healthy alternative to regular wheat rotis:

• Prepare the dough by combining 2 cups pearl millet (bajra) flour, 1/2 tsp salt, and about 1 cup water.add little oil, cover and keep for at least 15 minutes, then knead again.
• Knead well and divide into lime-sized balls. Roll each ball into a thin round roti.
• Cook on a griddle or tava until golden brown (about 1-2 minutes on each side).
• For added flavour and nutrition, brush the rotis with ghee before serving.
• Serve hot with dal and some sabzi, salad , pickle and curd to make a complete meal.                                               
  

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Pearl Millet Porridge (Sweet/Salty)

 Start your day with a nourishing and comforting Pearl Millet Porridge, which can be enjoyed in both sweet and savoury variations:

• Sweet: 1 cup pearl millet (bajra), cooked with 3 cups milk, 2 tbsp sugar or jaggery and 1/2 tsp cardamom powder until thickened (about 15-20 minutes). Serve warm, garnished with chopped nuts or raisins if desired.
• Savoury: 1 cup pearl millet (bajra), cooked with 3 cups water and 1/2 tsp salt.Add 1 cup chopped spinach or grated carrots for extra nutrition and cook for an additional 5 minutes. Serve warm, drizzled with ghee or topped with roasted seeds.                
  

   

   

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Pearl Millet- Bajra Pancakes / chilla

 I had ordered for barley, thought the correct item was delivered, without checking, put it away. As I soak about a tablespoon of barley overnight and drink it each morning, as it helps to take care of kidneys. Last night, when I went to open the packet, was surprised it wasn't barley but bajra !

Millets are supposed to be healthier than rice. So, decided to make chilla/ pancake, as on Saturday and Tuesday, I eat just one meal- either kanji, cereal/ toast, at night some fruits. Today decided to wash and soak pearl millet, ground it along with green chili, added some besan, seasoned it and made my pancakes !

Ingredients

pearl millets/ bajra roughly 30 gm

besan / chickpea flour 2 tbsp- protein

salt to taste

green chilies to taste- Vit. C

onion 1 small chopped fine- anti-cancer

ginger 1" chopped fine- aids digestion

coriander leaves 1 tbsp chopped fine- Vit. C

curry leaves 1 sprigs chopped fine - Vit. E

oil to make pancakes/ chilla- fat needed to absorb fat soluble vitamins

 

Method

soaked millets after washing it well for about 4 hours, then I added 1 green chili, as the chilies here are very sharp, wanted to add some ginger, forgot that , ground to a fine paste

removed the batter in a bowl, added salt to taste, onion, curry leaves, coriander leaves, besan, mixed well.

heated a tawa, once hot smeared little oil, spread 2 tbsp of the batter , drizzled little oil all around, made small holes 4 in the middle, put little oil, cooked on medium flame till crisp on both sides.

as soon as I made the first one, was so hungry, just ate it with some mint chutney while the 2nd was cooking. This was around 1, as since morning I had only tea. So couldn't take photo, 

I ate 2 pancakes was quite full, as they're about 5" round.

As I'm low on protein, I had soaked some whole green moong, pressure cooked it for 4 whistles.

Drained the dal, drank the excess water, as it is like clear soup, chopped 2 tbsp of cucumber,1 small tomato, added to the cooked moong with salt for my protein for the day.

I feel lighter and better eating less. 

Notes- health benefits of Bajra/ pearl millets

good for heart, 

control diabetes

safe for gluten intolerant

aids weight control

polycystic ovary syndrome

aids digestion

natural detox

increases lung power

fights heartburn

strengthen bones 

overcome fatigue

prevents hair-loss

 

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Kitchen Hacks: How to Keep Food from Sticking to Any Pan

We've all had that moment in the kitchen, haven't we? You're trying to flip some eggs or maybe slide out a nice piece of fish, and suddenly... It's stuck. Like, really stuck. Scraping away at your pan is definitely no fun.

It's not like we're asking for much: just a nice sear on the steak, a smooth flip of the pancake, and maybe, just maybe, the pan cleans up without needing a chisel. 

 

While nonstick pans are great for avoiding this mess, maybe you don't have one handy, or perhaps you just prefer using your trusty stainless steel or aluminum pan. The good news is, you don't always need a special coating to get food to release easily. There's a simple technique using just oil and the right heat level that can make many common pans—think stainless steel, aluminum, copper, even titanium—act surprisingly nonstick. 

 

So yeah, there are a few moving parts, but that's exactly why we're going to walk through it step by step. No magic, no shortcuts, just the actual details that matter.

The easiest pans to make nonstick

Some materials take to this method better than others. If you have an aluminum, stainless steel, titanium, or copper pan, you’re in luck—these are the easiest to make nonstick. 

 

Start by heating your pan over medium heat for a few minutes. Warming it up first helps the oil spread evenly and prevents proteins from bonding to the surface. You’ll know the pan is hot enough when you flick a few drops of water on it, and they roll around instead of evaporating instantly. This usually takes about two to three minutes. 

 

Once the pan is hot, add enough oil to create a thin layer across the surface. Let the oil heat up until it starts shimmering, which means it’s at the right temperature for cooking. At this point, your pan is ready to use, and food should glide across without sticking. 

 

This method doesn’t make a pan nonstick permanently. If you wash the pan with soap and water, you’ll likely need to repeat the process before cooking again. But with regular use, your pan may develop a natural nonstick quality over time. 

 

Pans that need an extra step: cast iron and carbon steel

If you have a cast iron or carbon steel pan, the process requires a bit more effort. These materials need to be pre-seasoned before they become nonstick, but once seasoned properly, they hold onto that nonstick surface much longer. 

 

To season a cast iron or carbon steel pan, coat the entire surface with a thin layer of oil. Then, place it in an oven preheated to 375°F and let it bake for about an hour. Avoid turning the heat up too high or leaving it in for longer than necessary, as this can create an uneven surface that makes food stick in certain areas. 

 

Once the pan comes out of the oven, it should have a smooth, slick surface. To keep it that way, always clean it with hot water after cooking, dry it completely, and apply a light coat of oil before storing it. This prevents rust and helps maintain its nonstick quality. Unlike other pans, you shouldn’t wash cast iron or carbon steel with soap, as it can strip away the seasoning.

Choosing the right oil

 Not all oils work the same when making a pan nonstick. The best choices are neutral oils with high smoke points, such as canola, avocado, refined coconut, or vegetable oil. These oils can withstand high heat without burning, which is essential for effective seasoning.

On the other hand, oils like extra virgin olive oil and virgin coconut oil aren’t ideal for this method. While they add flavor, they have lower smoke points and can burn at high temperatures, leaving a sticky residue that makes your pan harder to clean. 

 

Is cooking spray a good option

Cooking sprays may seem like a convenient solution, but they aren’t the best choice for making a pan nonstick. Many sprays contain additives that can leave behind a stubborn, sticky coating. Over time, this buildup can make food stick even more. 

 

If you prefer using a spray, consider getting a refillable oil sprayer. This allows you to control what type of oil you use while avoiding unnecessary additives. You can find these sprayers online or at most kitchenware stores.

Keeping your pan in good shape

Taking care of your cookware ensures it stays nonstick and lasts for years. For stainless steel, cast iron, and carbon steel pans, regular cleaning and seasoning are the best ways to maintain their quality. 

 

Avoid using dish soap on cast iron and carbon steel, as it can strip away the seasoning. Instead, clean these pans with hot water and a gentle scrub. Stainless steel and other metal pans can be washed with soap, but will need to be re-seasoned regularly to keep them nonstick. 

 

There are plenty of tips and tricks out there, but the simplest method of using heat and oil is still the most effective. Stick to this process, and you won’t need expensive nonstick pans to cook without frustration.

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Pineapple Pachadi

 Ingredients

2 Cups Ripe pineapple  chopped

1/2 Cup Coconut, grated

1 tsp Cumin seeds  

Green chilies 2-3 as per taste

a pinch of Turmeric powder  

2 tbsp Jaggery powder

a pinch of Salt  

2 Cups Water

1 tsp Mustard seeds  

2 tbsp Coconut oil

  Curry leaves 1-2 sprigs finely chopped

1/2 Cup Black or red grapes, sliced

1 Cup Thick whisked yogurt  

1/2 tsp Split urad dal

Dried Red chilies 2

 

Method

 

Wash and chop the pineapple to small pieces. Make sure to use only ripe pineapple to get the best taste.

Cook the pieces after keeping aside a few to make a puree and add to the pachadi afterwards. In a pan with some water, add turmeric powder, salt, few curry leaves, cover and cook till it softens.

Meanwhile grind to a paste grated coconut, green chilies, cumin seeds, mustard seeds, grind the pineapple pieces that we set aside to a puree.

Check on the pan to see if the pineapple pieces are cooked well. Add the ground paste, stir well, lower the gas flame and continue to cook for a minute, add the pine apple puree, mix well, add the jaggery powder. After switching off the flame, add the whisked yogurt, add the grapes, mix well again.

Now add a tempering of coconut oil, splutter mustard seeds, add 2 red chilies, few curry leaves, pour this over the prepared pachadi.

Serve pineapple madhura pachadi with rice and other dishes like adai, dosa, pasarattu.

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