Difficulty Level: Intermediate

32 posts
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Handvo with Barnyard Millet

  • Ankita Jain
A traditional tea-time snack from Gujarat, handvo is usually made with rice, a variety of lentils, and an assortment of vegetables. Every diwali, Ankita remembers her grandmother as she makes handvo. Her version adapts barnyard millet into the dish.

Fish Pickle

  • K.M. Mathew
This fish pickle from Mrs K.M.Mathew’s Finest Recipes is spicy and tangy, adding a burst of flavor to any meal.
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Foxtail Jadoh With Tungtap and Salad

  • Sayani Sengupta
Inspired by her elder brother's adventurous tales of travelling and trekking, Sayani, Chef volunteer from the Millet Cooking Lab, shares the recipe of this traditional breakfast delicacy from Meghalaya.
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Mourola Maach er Tok Jhal

  • Dolon Dutta Chowdhury
Dolon Dutta Chowdhury shares her mother’s version of Mourola Maach er Tok Jhal, her take on the traditional Bengali Tok – a light sweet-and-sour dish served towards the end of a Bengali meal.
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Jowar ka Meetha

  • Bhairav Singh
An indulgent dessert that is traditionally made in Rajasthan using broken wheat or lapsi, the Jowar ka Meetha is a spin on the classic that features whole jowar pearls cooked with dark jaggery and ghee. Chef Bhairav Singh of Native Bombay tells us how to make this sweet that is tasty as well as gut-friendly.
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Kaale Chane ka Pulao

  • Mazdoor Kitchen
Bottle gourd, black chickpeas, kidney beans, and rice come together at North Delhi’s Mazdoor Kitchen in a wholesome meal—often just the one they have in a day—for over 400 homeless people and labourers.
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Mixed Millet Rotla

  • Neeta Ritesh Shah
Sorghum, pearl millet, and finger millet flours are combined to make this wholesome dish, with recipes for cucumber-tomato sabji, and chilli pickle that pair perfectly with it.
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Ragi Laddoo

  • Odisha Millets Mission
This recipe has been documented for The Locavore by Shabnam Afrien of Odisha Millets Mission (OMM). A flagship programme of the government of Odisha, OMM was launched in 2017 to improve the nutrition of tribal communities in Odisha through revival of millets in farming and their diets.
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Watlappam

  • Sumaiya Mustafa
Watlappam—a culmination of three ingredients of egg, coconut milk, and palmyra sap sweetener—takes pride of place in the Eid festivities of Kayalpatnam, a Tamil Nadu coastal town.
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