Garlic Pepper Mushroom Stir-Fry
Prep & Cook: 15 mins
Method: Cook the little millet until tender and set aside. In a skillet, sauté minced garlic and sliced mushrooms in a little olive oil until golden brown. Toss in the cooked little millet, season heavily with freshly cracked black pepper and salt, and finish with chopped spring onions.
Quick Veggie Upma
Prep & Cook: 15 mins
Method: Lightly dry-roast the browntop millet for 2 minutes. In a pan, sauté chopped onions, ginger, and finely diced vegetables (like green beans and carrots). Add boiling water (1:2 ratio for millet to water) and salt. Stir in the roasted millet, cover, and simmer for 10 minutes until the water is completely absorbed.
Cooling Curd “Rice”
Prep & Cook: 15 mins
Method: Cook the barnyard millet until it is very soft, then mash it lightly with a spoon. Once cooled to room temperature, fold in plain, unsweetened yogurt and grated cucumber. Top with a quick tempering of mustard seeds and curry leaves for a highly digestible, gut-friendly meal.
Prepare the classic curry in under 10 minutes with our cooked Lobia. The perfectly tender beans soak up the spices beautifully & deliver an authentic experience.
Sprouted Ragi Malt
Cardamom-Spiced Warm Malt
Prep & Cook: 5 mins
Method: Mix 1 tablespoon of sprouted ragi malt with 3 tablespoons of water to form a lump-free paste. Bring 1 cup of unsweetened almond milk (or regular milk) to a gentle boil, stir in the paste, and simmer for 2 minutes. Remove from heat and infuse with a pinch of cardamom powder and crushed almonds.
5-Minute Flakes
Prep & Cook: 5 mins
Method: Briefly rinse the flakes in a colander. Heat 1 teaspoon of oil in a pan; temper with mustard seeds, curry leaves, chopped green chilies, and a few roasted peanuts. Toss in the damp flakes, add a pinch of turmeric and salt, and stir-fry for 2 minutes. Finish with a generous squeeze of lemon juice.
Cooling Curd “Rice”
Prep & Cook: 15 mins
Method: Cook the barnyard millet until it is very soft, then mash it lightly with a spoon. Once cooled to room temperature, fold in plain, unsweetened yogurt and grated cucumber. Top with a quick tempering of mustard seeds and curry leaves for a highly digestible, gut-friendly meal.
