Hosting an event means having the pleasure of collecting and then sharing the collection — of savoring in solitude each dish as it comes into my mailbox, and then inviting everybody to the final banquet.
Last month, I had the pleasure of hosting Cooking With Seeds, a monthly event started in January 2010 by Priya of Priya's Versatile Recipes. The theme I chose was rye or millet. Both rye and millet are available in several forms: as whole grains, flours, or flakes, and you will see them featured in the recipes contributed to the event. In terms of millet, the two most widely cultivated and used types are Pearl millet and Foxtail millet. (and you will see both referenced in the recipes).
I am presenting the contributions in the order I have received them — however, multiple posts by the same author are grouped together. For each submission, I will give you the official information (author, blog name and post title) and a brief description that summarizes it — a tiny morsel that will entice you to follow the link and read the details.
Now, please, make yourself comfortable, then follow me on a journey of flavors, colors, traditions and culinary creativity.
Jagruti of Jagruti's Cooking Odyssey shares Kuler~ Bajri (millet flour fudge)
"My mum used to prepare Kuler early in the morning with just three ingredients, so simple and easy to make but can stand out with any Indian sweet."
and also Bajri na Vada - millet flour pakora
Typical Gujrati dish! They do look like puris but they are not thin as puris also they are patted out to be as a patty, not rolled with rolling pin.
Jaya of Spice and Curry prepared Millet Flour and Spring Onion Paratha (Flat bread)
"The paratha is part of a mixed platter that also includes: aloo gobhi ki sabzi (or aloo phulkopr torkari in Bengali: potato/cauliflower stir-fry), Met'er jhal (or Spicy goat liver)... and boondi raita."
Swathi of Sanjeevani shares with us Pearl millet and Spinach pakoras
"Spinach is a big ‘No’ in our home... I just disguised this bundle of healthy millet and spinach as pakoras,they indeed made a good combo."
Sharanya of Sara's tasty buds contributed three dishes:
Foxtail Millet (Thenai) Idly
"Foxtail millet is rich in fiber. This grain was widely used in ancient days. Nowadays it is rarely used," but here we see it used in a nice dish.
Foxtail Millet Pongal
"Pongal is a frequent dish in south Indian breakfast. I had foxtail millet, so I tried Pongal with that. It tastes great with coconut chutney and sambar. It is a healthy, fiber-rich pongal."
Foxtail Millet Dosa
"This grain was used in the olden days as our ancestors knew about its benefits. Many don’t know about this small grain." Here is another nice way to use foxtail millet flour.
Priya of Priya's Versatile Recipes, creator of this lovely event, contributed a set of five recipes:
"You will definitely love this healthy pongal and I am sure that using foxtail millet instead of rice is definitely a healthy twist to this most favourite South Indian breakfast."
"I used as usual condensed milk for making this kheer more delicious and we couldn't stop ourselves having this irresistible healthy millet kheer."
Multigrain Sweet Dumplings
"Simply prepared this multigrain sweet dumplings with a combination of healthy flours like whole wheat, rye, barley, brown rice and oats along with jaggery syrup and sesame seeds."
Millet Savoury Crepes
"What all you need is to soak the dals and millet together for 4 hours and grind them as batter, make them as this fantastic crepes and enjoy with spicy coconut chutney."
Foxtail Millet Dal Bath
"I loved this fantastic healthy dal bath with papads, definitely a healthy and fantastic twist to usual rice-dal bath... A quick, delicious, comforting and a super satisfying meal to enjoy without guilt."
Brii of Briggishome: prepared Crumbled Vegetables with Pears
"I love crumbles. With few breadcrumbs you can change the look and taste of a simple plate. I use crumble both made of old bread and made of flour." In this case, it is made of a flour mix.
and also A Peachy Breakfast
which includes rye flakes (made in her kitchen by flaking rye berries using a tabletop mill), soaked in water for 24 hours, then cooked until desired softness.
Thank you so much to all who participated and made this edition of Cooking With Seeds a success!
I believe all the submissions I have received are presented in the roundup. However, mishaps are part of life, so if you find anything missing or in need of amendment anywhere in the roundup, please do let me know.
A beautiful set of seed-centered dishes awaits you. I am sure that you'll be inspired by the recipes presented. Foodomania is hosting Cooking With Seeds: Chickpeas and will be happy to receive your contribution(s) to the event. The deadline for submitting of your contribution is September 30.