12 hours Ago By Mid-day
The holy month of Ramzan is underway. During this time, members of the Muslim community are fasting and start their day with sehri (morning meal eaten before the Sun comes up), and end it with iftar (evening meal when the fast is broken). Over time, the popularity of Mohammad Ali Road has made many Mumbaikar from different communities relish the food that is made during this time of the year.
While some may have the time to travel all the way, others can opt to make the dishes at home. Keeping this in mind, Chef Varun Inamdar has curated a special millet-based menu from the Godrej Vikhroli Cucina Millets Cookbook, featuring dishes with recipes that people can follow and make at home.Gond Katira FaloodaIngredients:For the hand-pressed noodlesCorn starch 5 heaped tbspLittle millets flour 2 heaped tbspWater 1 1/2 cupSugar 1 1/2 tbspFor the assemblyMilk, chilled 3 cupsAny plant gum of your choice; badam pisin works best 2 tbspNannari syrup/ rose syrup 4 tbspBasil seeds, soaked 1 tbspMethod:1.
In 1/3rd cup water, soak badam pisin (or plant gumof your choice) and keep aside till the hand-pressed noodles are ready2. Similarly, and separately, keep basil seeds to bloom in 1/3 cup waterFor the hand pressed noodles:1. Grease a noodle press and set aside2.
Fill a container with water and ice cubes and set aside till we are ready with the mixture3. In a cooking pan, make a lump-free slurry of water, cornflour, little millets flour and sugar4. Heat the pan on medium flame and keep stirring continuously till the mixture turns transparent and glossy5.
Immediately transfer into the greased mould and press noodles into the iced water6. Our falooda sev is ready within minutes.For the assembly:1.
In individual glasses, add our hand-pressed falooda noodles to the bottom of the glass2. Top with bloomed basil seeds, bloomed badam pisin and the syrup of choice3. Top with chilled Godrej Jersey milk4.
Serve chilledKodo Chocolate PhirniIngredients:Kodo Millet 100 gmMilk 1 litreSugar 200 gmCardamom powder 1/4 tbspChopped nuts 1 tbspDark chocolate, couverture, chopped 1/4 cupAdditionally, milk to adjust consistency 1/4 cupMethod:1. Dry roast the kodo millet and grind into a fine powder2. Heat Godrej Jersey milk with sugar and the kodo millet powder.
Stir well3. Cook on medium flame until the millet gets well cooked4. Add the remaining milk and chocolate.
Stir in chopped nuts and cardamom powder5. Serve chilled topped with more nutsPaan Custard Ingredients:Bajra flour 3/4 cupSugar 1/2 cupCoconut cream 1/2 cupMilk 2 cupsPaan syrup 3 tbsp OR ready-made maghai paan, ground into a paste 3 nosAgar agar, soaked in 1/2 cup water 1 tbspMethod:1. In a heavy bottomed pan, mix all the ingredients thoroughly till lump-free2.
Cook it on low flame till it the mixture thickens and the flour cooks3. Strain and transfer mixture in moulds or bowls to set4. Keep refrigerated.
Serve cold. Kodo Millets Fruit ChaatIngredients:Mixed sprouts 1 cupKodo millets 1/2 cupGodrej Jersey milk 2 cupsPineapple, cleaned and diced 1/2 cupOrange, segmented 1 noFresh pomegranate seeds 1/2 cupGreen grapes 1/2 cupCucumber, peeled and diced 1/2 cupDressing:Lemon juice 4 tbspChaat masala 1/2 tspPepper powder 1/2 tspBlack salt 1/2 tspSalt 1/2 tspSugar 1 tbspSesame oil 1 tbspMethod:1. Wash kodo millets twice in running water.
2. Transfer in a pressure cook with Godrej Jersey milk and 1⁄2 tsp additional salt.3.
Cook for 6 whistles or till they are tender.4. The milk would have all been absorbed by now.
If not, cook it with an open lid on high flame till it does.5. 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.
6. You can also serve this salad chilled.Bajra Chicken CurryIngredients:Chicken, curry cut 1 kgBajra flour 1/4 cupGinger, crushed 1 inchWater 2 cupsRed chilli powder 1 tbspTurmeric powder 1/2 tbspGaram masala powder 1 tbspMethod:1.
Wash & drain the chicken and add in all the ingredients excluding water.2. Transfer all to a pot3.
Heat water and add to the marinated chicken.4. Cook on medium to high flame.
5. While the chicken gets cooked, keep it covered for the natural fat of the chicken to release.6.
Serve with steamed rice..
