Millets Videos
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Recipes

Enjoy Delicious Millet Dishes!

Ingredients:

  • 1 cup millet
  • 2 cups water
  • 2 cups milk (or a dairy-free alternative)
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • Fresh fruit, nuts, and seeds for topping

Instructions:

  1. Rinse the millet thoroughly under cold water.
  2. In a saucepan, bring water and millet to a boil.
  3. Reduce the heat and simmer for about 20 minutes, until the millet is tender and the water is absorbed.
  4. Add the milk, sweetener, and vanilla extract. Cook for an additional 10 minutes, stirring occasionally.
  5. Serve warm, topped with fresh fruit, nuts, and seeds.

Taste: This porridge is creamy and slightly nutty, with a mildly sweet flavor from the honey or maple syrup. The toppings add freshness and crunch.

Ingredients:

  • 1 cup millet
  • 2 cups vegetable broth
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 red onion, chopped
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese (optional)
  • Juice of 1 lemon

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
  3. In a saucepan, bring the vegetable broth to a boil and add the millet. Reduce the heat, cover, and simmer for about 15 minutes until the millet is cooked.
  4. In a large bowl, combine the cooked millet, roasted vegetables, parsley, and feta cheese.
  5. Drizzle with lemon juice, and toss to combine.

Taste: This salad is fresh and hearty, with a combination of sweet and savory flavors from the roasted vegetables and a bright, tangy kick from the lemon juice.

Ingredients:

  • 1 cup millet
  • 2 cups chicken or vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1/2 cup frozen peas
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Rinse the millet under cold water.
  2. In a large pan, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté until soft.
  3. Add the millet to the pan and toast for a few minutes until lightly browned.
  4. Pour in the broth, bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes until the millet is tender and the liquid is absorbed.
  5. Stir in the frozen peas and cook for another 5 minutes.
  6. Season with salt and pepper and garnish with fresh parsley.

Taste: This pilaf is savory and comforting, with a slightly nutty flavor from the millet and a mix of textures from the vegetables.

Ingredients:

  • 2 cups millet flour
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk (or dairy-free alternative)
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 2 eggs

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the millet flour, all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the buttermilk, honey, olive oil, and eggs.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let cool before slicing.

Taste: Millet bread has a dense, slightly crumbly texture with a mild, nutty flavor. The honey adds a hint of sweetness, making it perfect for both sweet and savory toppings.

Ingredients:

  • 1 cup millet
  • 2 cups water
  • 1 onion, finely chopped
  • 1 carrot, diced
  • 1/2 cup green peas
  • 2 green chilies, chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal (split black gram)
  • 1 tsp chana dal (split chickpeas)
  • A few curry leaves
  • 2 tbsp oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

  1. Dry roast the millet in a pan until it turns golden brown. Set aside.
  2. In a pan, heat oil and add mustard seeds, cumin seeds, urad dal, chana dal, and curry leaves. Sauté until the seeds crackle.
  3. Add chopped onions and green chilies. Sauté until the onions turn translucent.
  4. Add the diced carrot and green peas. Cook for a few minutes.
  5. Add the roasted millet and mix well.
  6. Pour in the water and add salt to taste. Bring to a boil.
  7. Reduce the heat, cover, and cook until the millet is tender and the water is absorbed.
  8. Garnish with fresh cilantro and serve hot.

Taste: Millet upma is a savory, spiced dish with a comforting, slightly crunchy texture from the roasted millet and dals, and a fresh aroma from the curry leaves and cilantro.

Ingredients:

  • 1 cup millet
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1/2 cup grated Parmesan cheese (or vegan alternative)
  • 1/2 cup white wine (optional)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a saucepan, bring the vegetable broth to a simmer.
  2. In a large pan, heat the olive oil and sauté the onions and garlic until soft.
  3. Add the mushrooms and cook until they release their moisture and start to brown.
  4. Add the millet to the pan and toast for a few minutes.
  5. Pour in the white wine (if using) and cook until it evaporates.
  6. Gradually add the simmering broth, one ladleful at a time, stirring frequently until the liquid is absorbed before adding more.
  7. Continue this process until the millet is tender and creamy.
  8. Stir in the grated Parmesan cheese and season with salt and pepper.
  9. Garnish with fresh parsley and serve hot.

Taste: Millet risotto is creamy and rich, with earthy flavors from the mushrooms and a slight tang from the Parmesan cheese. The millet adds a pleasant, slightly nutty texture.

Ingredients:

  • 4 bell peppers, tops cut off and seeds removed
  • 1 cup cooked millet
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 cup shredded cheese (optional)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a pan, heat olive oil and sauté the onion and garlic until soft.
  3. Add the black beans, corn, cumin, paprika, salt, and pepper. Cook for a few minutes.
  4. Stir in the cooked millet and mix well.
  5. Stuff the bell peppers with the millet mixture and place them in a baking dish.
  6. Top with shredded cheese if using.
  7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted.
  8. Garnish with fresh cilantro and serve hot.

Taste: These stuffed peppers are hearty and flavorful, with a satisfying mix of textures from the millet, beans, and corn. The spices add a warm, smoky note, and the cheese (if used) adds a creamy, rich finish.

Ingredients:

  • 1 cup cooked millet
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the cooked millet, cucumber, bell pepper, red onion, cherry tomatoes, and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Top with crumbled feta cheese if using.

Taste: This millet salad is light and refreshing, with a crisp texture from the fresh vegetables and a bright, tangy flavor from the lemon dressing. The feta cheese adds a salty, creamy element.

Ingredients:

  • 1 cup millet
  • 3 cups water
  • 1 cup milk (or dairy-free alternative)
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Fresh fruit and nuts for topping

Instructions:

  1. Rinse the millet under cold water.
  2. In a large saucepan, bring the water to a boil. Add the millet, reduce the heat, cover, and simmer for about 20 minutes until the millet is tender and the water is absorbed.
  3. Add the milk, honey, vanilla extract, and cinnamon to the cooked millet. Stir well and cook for another 5-10 minutes until the porridge reaches your desired consistency.
  4. Serve hot, topped with fresh fruit and nuts.

Taste: Millet porridge is creamy and mildly sweet, with a warm, comforting flavor from the cinnamon and vanilla. The fresh fruit and nuts add a burst of freshness and crunch.

Ingredients:

  • 1 cup millet flour
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups milk (or dairy-free alternative)
  • 1 egg
  • 2 tbsp melted butter or oil
  • 1 tsp vanilla extract

Instructions:

  1. In a large bowl, combine the millet flour, all-purpose flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  4. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  6. Serve hot with your favorite toppings.

Taste: Millet pancakes are light and fluffy with a slightly nutty flavor. They pair well with both sweet and savory toppings, making them a versatile breakfast option.

Ingredients:

  • 1 cup millet flour
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup chocolate chips

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine the millet flour, all-purpose flour, baking soda, and salt.
  3. In another bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chocolate chips.
  7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are golden brown.
  9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Taste: Millet cookies are crisp on the outside and chewy on the inside, with a delightful nutty flavor from the millet flour. The chocolate chips add a rich, sweet contrast.

Ingredients:

  • 1 cup millet
  • 6 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup diced tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Rinse the millet under cold water.
  2. In a large pot, heat the olive oil and sauté the onion and garlic until soft.
  3. Add the carrots and celery and cook for a few minutes.
  4. Stir in the millet, vegetable broth, diced tomatoes, thyme, and oregano.
  5. Bring to a boil, then reduce the heat, cover, and simmer for about 30 minutes until the millet is tender.
  6. Season with salt and pepper.
  7. Garnish with fresh parsley and serve hot.

Taste: Millet soup is hearty and nourishing, with a rich vegetable broth and a blend of aromatic herbs. The millet adds a satisfying, slightly chewy texture.

Ingredients:

  • 1 cup cooked millet
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 1 cup broccoli florets
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 1 tsp grated ginger
  • 1/4 cup chopped green onions
  • Sesame seeds for garnish

Instructions:

  1. Heat the olive oil and sesame oil in a large pan over medium heat.
  2. Add the garlic and ginger and sauté until fragrant.
  3. Add the onion, bell pepper, carrot, and broccoli. Stir-fry for a few minutes until the vegetables are tender-crisp.
  4. Stir in the cooked millet and soy sauce. Cook for another 2-3 minutes until heated through.
  5. Garnish with chopped green onions and sesame seeds.
  6. Serve hot.

Taste: Millet stir-fry is a vibrant and flavorful dish, with a mix of crunchy vegetables and a savory, slightly nutty millet base. The ginger and garlic add a fragrant, spicy kick.

Ingredients:

  • 1 cup cooked millet
  • 1 cucumber, diced
  • 1 tomato, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the cooked millet, cucumber, tomato, red onion, feta cheese, and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Serve chilled or at room temperature.

Taste: Millet salad is fresh and light, with a mix of crunchy vegetables and a tangy, lemony dressing. The feta cheese adds a creamy, salty contrast.

Ingredients:

  • 1 cup cooked millet
  • 1/2 cup mashed chickpeas
  • 1/4 cup grated carrot
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 egg, beaten
  • 1/4 cup breadcrumbs
  • Salt and pepper to taste
  • Olive oil for frying

Instructions:

  1. In a large bowl, combine the cooked millet, mashed chickpeas, grated carrot, onion, garlic, cumin, smoked paprika, egg, breadcrumbs, salt, and pepper.
  2. Mix well until all ingredients are thoroughly combined.
  3. Shape the mixture into patties.
  4. Heat olive oil in a skillet over medium heat.
  5. Fry the patties for 4-5 minutes on each side until golden brown and crispy.
  6. Serve on buns with your favorite toppings.

Taste: Millet burger patties are hearty and flavorful, with a blend of spices and a crispy exterior. The chickpeas add a creamy texture and extra protein.

Ingredients:

  • 1 cup millet
  • 2 cups vegetable broth
  • 1 onion, finely chopped
  • 1 carrot, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped almonds
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Rinse the millet under cold water.
  2. In a large pan, heat the olive oil and sauté the onion and garlic until soft.
  3. Add the carrot and bell pepper and cook for a few minutes.
  4. Stir in the millet and vegetable broth.
  5. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes until the millet is tender and the liquid is absorbed.
  6. Stir in the dried cranberries and chopped almonds.
  7. Season with salt and pepper.
  8. Garnish with fresh parsley and serve hot.

Taste: Millet pilaf is a savory and slightly sweet dish, with tender vegetables, crunchy almonds, and a hint of tartness from the cranberries. The millet adds a fluffy, hearty base.

Ingredients:

  • 4 bell peppers
  • 1 cup cooked millet
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 cup shredded cheese (optional)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a large bowl, combine the cooked millet, black beans, corn, diced tomatoes, cilantro, cumin, smoked paprika, salt, and pepper.
  4. Stuff the bell peppers with the millet mixture.
  5. Place the stuffed peppers in a baking dish.
  6. Top with shredded cheese if using.
  7. Bake for 25-30 minutes until the peppers are tender and the filling is heated through.
  8. Serve hot.

Taste: Millet stuffed peppers are vibrant and satisfying, with a mix of savory beans, sweet corn, and flavorful spices. The millet provides a wholesome, filling base, and the melted cheese adds a rich, creamy finish.








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Created by Devanshu Roy, Atharva Mandlavdiya, Sejal Pubbi, and Advit Bhardwaj from AIS Gurugram sector-46.