Simple, family-tested recipes from our farmer-members and friends of the federation. Most ready in under thirty minutes.
Soak 1 cup whole Kodo for 20 min. Saute onion, ginger, garlic in ghee; add chopped carrot, peas, beans. Drain and add the Kodo, double its volume in water, salt, a bay leaf. Cover and simmer for 18 minutes.
Roast 1/2 cup Kutki on low flame for 3 min. Add 4 cups whole milk and simmer until the grain is tender (~25 min). Stir in 1/2 cup melted jaggery, crushed cardamom, a pinch of saffron. Serve warm or chilled.
Bring 2 cups water to a hard boil with a pinch of salt. Slowly rain in 1 cup ragi flour while stirring. Cover and cook on low for 4 min. Mash with a wooden ladle until smooth. Shape into orbs and serve with hot sambar.
Combine 2 cups Federation mixed millet atta with 1 tsp salt. Add warm water bit by bit, knead a soft dough, rest 10 min. Roll thin, cook on a hot tava with a little ghee. Best with jaggery and white butter.
