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How to Use Sorghum Millet in the Kitchen
Sorghum millet has been a part of Indian cooking since ancient times, valued for its nutritional and health benefits.
Incorporating it into traditional flour-based recipes can help manage conditions like anemia, osteoporosis, and other health concerns.
It also brings a mildly sweet and pleasant flavor to dishes, making it a wholesome addition to your meals.
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Recipes:
Sorghum Green Salad:
| Ingredients: |
| Sorghum millet (fresh/dried) |
1 cup/ ½ cup |
| Black pepper |
2 t.spoon |
| Chopped cabbage |
1 cup |
| Chopped tomato |
1 cup |
| Salt |
as per taste |
| Olive oil or sesame oil |
2 t.spoon |
| Chopped capsicum |
½ cup |
| Chopped coriander leaves |
2 t.spoon |
| Lemon juice |
2 t.spoon |
| Chopped carrot |
½ cup |
| Sesame seeds |
1 t.spoon |
| Recipe: |
| If using dried sorghum millet, soak it for 3-4 hours or overnight. Fresh sorghum can be used directly. |
| Heat oil in a pan over medium flame. Add sesame seeds and saute for a few seconds. |
| Add all chopped vegetables and saute for 1-2 minutes. |
| Add the soaked sorghum millet, salt, and black pepper. |
| Cook briefly until ingredients are well combined and heated through. |
| Stir in coriander leaves at the end and turn off the heat. |
| Transfer to a plate, drizzle lemon juice, and serve hot. |
| This salad aids digestion, enhances nutrient absorption, and is a great option for healthy snacking. It supports weight management and is particularly beneficial for individuals with obesity or diabetes. |
Sorghum-Spinach Soup:
| Ingredients: |
| Sorghum millet (fresh/dried) |
1 cup/ ½ cup |
| Spinach leaves |
½ cup |
| Chopped tomato |
½ cup |
| Salt |
as per taste |
| Cinnamon stick |
1 inch |
| Star anise |
1 |
| Curry leaves |
1 t.spoon |
| Oil |
2 t.spoon |
| Black pepper powder |
1 t.spoon |
| Turmeric powder |
½ t.spoon |
| Asafoietida |
½ t.spoon |
| Chopped coriander leaves |
1 t.spoon |
| Recipe: |
| If using dried sorghum, soak it for 3-4 hours. Pressure cook it with 3 cups of water until soft, then mash lightly with a ladle. |
| In a separate pan, heat oil. Add curry leaves, cinnamon sticks, star anise, and asafoetida. Saute for about 1 minute. |
| Add turmeric powder and chopped tomatoes, and cook for 2-3 minutes until tomatoes soften. Then add spinach leaves and cook for another 5-6 minutes. |
| Add the cooked sorghum to the pan along with 2 cups of water, salt, and black pepper powder. Let it boil for 7-8 minutes. |
| Garnish with chopped coriander leaves and serve hot. |
| This nutritious soup is a great evening snack for children and also works well as a warm, healthy drink with lunch. It's rich in fiber, iron, and antioxidants, supporting digestion and immunity. |
Sorghum Payasam (Sweet Porridge):
| Ingredients: |
| Sorghum millet |
1 cup |
| Milk |
1½ cup |
| Mixed dry fruit powder |
¼ cup |
| Cinnamon powder |
a pinch |
| Nutmeg powder |
a pinch |
| Rock sugar (mishri) |
3 t.spoon |
| Ghee |
1 t.spoon |
| Recipe: |
| Soak sorghum millet in warm water for 3-4 hours. Drain and grind into a fine paste using a mixer. Add a little water if needed. Strain if the mixture has excess fiber. |
| Heat ghee in a frying pan on medium flame. Add the sorghum paste and roast it for 3-4 minutes until aromatic. |
| Gradually add milk and rock sugar to the pan. Stir well and cook on low to medium heat for 10–15 minutes. Adjust the consistency to semi-thick. |
| Mix in dry fruit powder, cinnamon powder, and nutmeg powder at the end. Stir and cook for another minute. |
| Serve hot as a nutritious dessert during lunch or dinner. |
| This nutritious payasam is particularly beneficial for children. It supports recovery from weakness and may promote restful sleep in the elderly due to its calming properties. |
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