Tag: millets

"There is a lot of food culture that goes on in the home and in the community in non-traditional ways. Food is a lot more than restaurants."
Eddie Huang
Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle. These turned out to be crackers with a bite. Paired with the sweet chili pickle, they got just the right kick as well, some smoked Gouda on the side to balance the heat from the pickle. Both the crackers and the the pickle have much in common, other than the long name of course! Both earthy and rustic, both from local produce, they have a combination of flavours that compliment each other. The taste undertones are complex but subtle, individual ingredients in each that compliment the preparation. The good thing is that they pair together beautifully too!
Say millets to me and a part of me shudders with fear, while the other part of thinks happily this might be the time for me to 'step out' and be millet confident. I've had a LONG unsteady relationship with millets, more hate than love. In the past I have found them uninspiring, sandy, gritty and rather unrewarding to work with. Yet a recent contest on Commeat which focused on millets made me sit up and take notice. Couldn't figure out why it had everyone so excited.Thus began a small journey. Though only a few weeks old, I am fast covering ground. Picked Madhuli's brains as she does a load of creative food with millet. I pestered her SO MUCH that she just mailed me many bags of different varieties.Then I shifted gears and pestered Ruchira, my other millet inspiration. She put me onto making the yummiest millet khichadi ever. So I bravely ventured further on my own, and here is my first experiment, millet crackers. Flavoured with my fave ingredients, garlic and rosemary, I threw in some sesame seeds too!Much reading online tells me that roasting the flour before using it reduces a characteristic mustiness the flour has. Did just that. Looked and felt like sand, or rather EARTH! Which gave me an idea. I decided to pair these earthy rustic millet crackers with this Lovilovi and Bird's Eye Sweet Chili Pickle from Place of Origin.On the onset, might I warn you that the flavours just explode in your mouth. Not for the faint-hearted, this intriguing pickle tempts you to dig in. The heart wants more yet the mouth is on fire! Smoked or herb cheese on the side balances it off!Made from the Lovolovi plums and the bird’s eye chilies that grow wild in the coffee estates of Coorg, The Earth Reserve's Sweet pickle is a must-have for all who love combination between sweet and spicy. One of the most piquant chilies and tartness of the berries combine to bring you a flavor that has a spicy kick but not mouth burning and you can still taste all the individual flavours. This pickle looks good, tastes good and provides you a versatile usage. Liven up a burger, serve with a cheese board or cold meats, spice up sausages, mix in to mayo…


Based in Scotland of India - Coorg, The Earth Reserve brings to you homemade products with a passion for bringing wholesome food to the table without any added colours, flavours, synthetic preservatives, taste enhancers or pectin. Free from harmful pesticides or any other chemical sprays, the ingredients are instead sprayed with the nourishing rains and mists that the hills of Coorg are blessed with. With its natural heritage and colourful history, India is the birthplace and home of a number of cuisines. The environment, soil, climate and history contribute to unique recipes made with locally sourced produce. Accordingly, every town in India is famous for select foods or food producers. As human beings, it is natural for us to have a strong emotional connect with the food we eat. There will always be some food products which trigger fond memories of familiar hometown flavours and gastronomical experiences – it could be the sweetshop from across the street from where you grew up or a confectionery in that hill station that you went to one summer. This pickle hits 'thta' spot and more! So if you make crackers like these, to set your world on fire with this fabulous pickle, PlaceofOrigin.in is the answer!!
 

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Rosemary Garlic Sesame Millet Crackers

Crisp, earthy, flavourful and gentle, these Rosemary Garlic Sesame Millet Crackers are a great wholegrain savoury bake. They are good on their own, and really good when paired with a dip , maybe cheese as well. Paired with Lovilovi and Bird’s Eye Sweet Chili Pickle, they got just the right kick, with some smoked Gouda on the side.

Course Snack

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Ingredients

• 1/2 cup millet flour {ragi}
• 1/2 cup wholewheat flour {aata}
• 3 tsp white sesame seeds
• 2 tsp black sesame seeds
• 2 tbsp clarified butter {ghee}
• 1/2 tsp rock salt
• 3 cloves garlic minced
• 2-3 sprigs rosemary finely chopped
• 50-60 ml water

Instructions

• Gently roast the ragi with sesame seeds over low heat until lightly coloured. Cool.
• Preheat oven to 180C.
• Place all ingredients except water in bowl of stand mixer.
• Mix on low speed, then add 50 ml water to make a soft firm dough. Add a little more water as required. Knead the dough until smooth for 2 minutes.
• Roll out as thin as possible between two sheets of baking parchment, cut into desired shapes, then transfer to baking sheet.
• Bake for 15-20 minutes until they turn brown on the edges and feel firm.
• Cool completely, then transfer t an airtight container.