Winter is incomplete without gorging on good food. Listed below are some delicious winter recipes featuring Godrej Yummiez.

Pan Tandoori Chicken

Ingredients

• 1 kg Godrej Real Good chicken cut into bite
• sized pieces
• 1 tbsp fresh garlic paste
• 1 tbsp fresh ginger paste
• 4 tbsp Godrej Jersey curd
• 1 tbsp mustard oil
• 1 tbsp turmeric powder
• 1 tbsp red chilli powder
• 1 tbsp garam masala powder
• 2 tbsp foxtail millet flour, toasted
• Salt as required
• ½ lemon, juiced
• 2 tbsp mustard Oil

Instructions:

• In a deep bowl, place the cleaned & washed chicken pieces
• Add all the other ingredients. Mix and keep aside
• This can be marinated and kept overnight, too, if you please
• In a pan, take mustard oil and when hot, place the chicken pieces
• On medium-high flame, pan fry the chicken for a few minutes, stirring occasionally
• Lower the flame and allow the chicken to release water. Allow the chicken to caramelize
• Switch between medium to high flame and lower the flame only when you wish to mix and stir
• Burn spots in this recipe are intentional. Serve warm!

Pearl Millet Tomato Saar

Ingredients:

• ½ kg ripe tomatoes
• ¼ cup red onions, roughly cut
•  ¼ cup pearl millets
• 1 no. dried red chili
• 4 cloves of garlic
• A sprig of curry leaves
• 1 tsp cumin seeds
• 1 tbsp soybean oil
• ¼ tbsp asafoetida powder
• 1 tbsp sugar
• Salt as required

Instructions:

• Wash pearl millets and transfer them to a pressure cooker. Add 1 cup of water and cook for 6 whistles or till the millets are tender. Could take a couple whistles more
• Once the millets cook well, add in the roughly cut tomatoes, onions, dried red chilly, garlic, salt and sugar
• Cover and cook it further under pressure for 10 minutes on medium flame
• Use a stick blender while still hot and blend it till the mixture is smooth
• Alternately, you could cool it all down and run into a smooth mixture using a blender
• Strain it well using a muslin cloth
• In another pan, heat soyabean oil
• Add in cumin seeds and allow them to splutter. Add in curry leaves and asafoetida powder
• Pour in the blended, strained mixture carefully
•  Check for consistency and adjust seasoning with salt and sugar
•  Serve hot

Little Millets and Amla Thepla

Ingredients:

• 1 cup whole wheat flour
•  ½ cup little millet flour
•  ½ cup of fenugreek leaves, finely chopped
•  ¼ cup coriander leaves, finely chopped
• 2 tbsp Godrej Jersey paneer, finely mashed
• 2 nos. amla, finely grated
•  1 tbsp ginger garlic Paste
• 1 tbsp red chilli powder
•  ½ tbsp turmeric powder
•  1 tbsp coriander Powder
• 2 tbsp groundnut oil for shallow frying
• 1 tbsp salt
• Warm water for kneading

Instructions:

• Mix 1 cup wheat flour, ½ cup little millets flour, fenugreek leaves, coriander leaves, mashed Godrej Jersey paneer, grated amla, red chilli powder, coriander powder, turmeric powder, ginger garlic paste, 1 tbsp groundnut oil, and salt in a bowl
• Add water as needed and knead a smooth and soft dough. Apply the remaining oil on its surface and keep the dough covered and aside for 15 minutes
• Divide into lemon-sized balls and roll out into thin discs
• Heat a griddle over medium flame
• Pan fry the thepla on both sides and smear a little groundnut oil and pan fry on both sides
•  Transfer it to a plate. Follow the same process for the remaining dough. Our unique and nutritious theplas are ready. Try pairing them with hot masala tea.

Peas Set Dosa

Ingredients:

• 1.5 cups instant oats, powdered
• 1 cup jowar flour
•  ½ cup Godrej Yummiez green peas
• ½ cup semolina
• ½ cup water
•  2 nos green chillies
•  1 cup curd
• ¼ cup coriander leaves
• 1 tbsp ginger
• 1 tbsp salt
•  1 tbsp fruit salt
•  2 tbsp sunflower oil
• Optional Topping
• Sprouted moong beans

Instructions:

• Take Yummiez green peas, coriander leaves, ginger and curd in a blender and grind into a smooth paste. Transfer the mixture into a bowl
•   Into the same mixture, add powdered instant oats, jowar flour, semolina, water, salt and keep covered for 10 minutes
• Mix again and check its consistency once. It has to be just like dosa batter. If it is thick, you may add water to adjust its consistency
•  Add fruit salt and stir again
•  Heat a pan on medium flame and brush a little sunflower oil
•  Add a ladle full of the batter and optionally top with sprouted moong beans
•  Cover and cook on medium flame for a minute
•  Flip and cook for another minute
• Transfer onto a plate and repeat the process till we exhaust the batter
•  Serve warm with chutney of choice

Peas & Little Millets Momo

Ingredients

For Dough

• 2 cups all-purpose flour
• ½ cup little millet flour
•  Salt as required
• Water to make a slightly stiff dough

For Filling

• 1 cup Godrej Yummiez green peas
• 2 tbsp garlic, minced
• 1 tbsp green chillies, minced
• Salt to taste
• ½ cup grated cheese of your choice
• 1 tbsp sesame oil

Instructions:

• Mix the flours, salt, and water. Knead to a stiff dough. Cover and set aside
•  Heat the sesame oil and add the minced garlic and chilies
• Sauté over high heat and add Godrej Yummiez green peas and salt
•  Switch the flame off and allow the mixture to cool
• Once it cools down, add in grated cheese. Keep aside
•  For the wrappers, roll the dough thin (almost translucent) and cut it into 4″-5″ rounds
• Place a tablespoon of the mixture in the centre
• Bring the edges together to cover the filling. Twist to seal in whatever style you feel comfortable
•  Fill the rest in the same way
•  Steam for about 10 minutes and serve piping hot

Bajra Chicken Curry

Ingredients:

• 1 kg Godrej Real Good chicken, curry cut
• ¼ cup bajra flour
•  1 inch ginger, crushed
•  2 cups water
•  1 tbsp red chilli powder
• ½ tbsp turmeric powder
•  1 tbsp garam masala powder

Instructions:

• Wash & drain the chicken and add in all the ingredients, excluding water
• Transfer all to a pot
• Heat water and add it to the marinated chicken
• Cook on medium to high flame
• While the chicken gets cooked, keep it covered for the natural fat of the chicken to release
• Serve with steamed rice

Siridhanya Paneer Saagwala

Ingredients:

• 2 cups mustard greens, picked, washed and
• chopped
• 1 cup pigweed (green amaranth leaves), picked,
• washed and chopped
• 1 cup of spinach, picked, washed and chopped
• ½ cup radish greens, picked, washed and
• chopped
• ½ cup dill leaves, picked, washed and chopped
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2 tbsp siridhanya millets flour
• 2 tbsp ginger- garlic-green chillies, crushed
• 1 tbsp cumin coriander powder
• 1 tbsp cumin seeds
• 1 cup Godrej Jersey paneer
• Salt as required
• 3 tbsp mustard oil

Instructions:

• Place all the greens along with crushed ginger-garlic
• green chillies and a cup of water in a pressure cooker
• Close the lid and pressure cook for 3 whistles
• Allow the pressure to settle
• Stir in siridhanya millets flour, cumin-coriander powder and garam masala
• Blend well with a stick blender
• In another pan, heat mustard oil
• Sprinkle cumin seeds and allow them to splutter
• Stir in onions and tomatoes
• Stir the pulped green into the tadka
• Stir well and add salt and Godrej Jersey paneer cubes
• Serve hot with rotis

Millets Laddoo

Ingredients:

• 1 cup 9 millet flour
• 1 cup peanut powder
• 1 cup jaggery
• 2 tbsp water
• ½ tbsp cardamom
• 2 tbsp Godrej Jersey ghee

Instructions:

• Dry roast the 9 millets flour in a heavy pan on a low flame for 6-7 minutes until golden brown and fragrant
• Set aside on a plate to cool
• Heat jaggery in a pan along with water
• Let the jaggery melt into golden syrup
• Add in the flour, peanuts, cardamom powder and Godrej Jersey ghee and mix well
• Roll into lemon-sized balls. Keep stored in an air tight container
• Eat at room temperature

Kodo Chocolate Phirnee

Ingredients:

• 100 grams Kodo Millet
• 1 litre milk
• 200 grams sugar
• ¼ tbsp cardamom powder
• 1 tbsp chopped nuts
• ¼ cup dark chocolate, couverture, chopped
• ¼ cup milk to adjust consistency

Instructions:

• Dry roast the kodo millet and grind into a fine powder
• Heat milk with sugar and the kodo millet powder. Stir well
•  Cook on medium flame until the millet gets well cooked
• Add the remaining milk and chocolate. Stir in chopped nuts and cardamom powder
•  Serve chilled topped with more nuts

9 Millets Granola Bar

Ingredients:

• 50 gms roasted bajra puffs
•  50 grams roasted jowar puffs
•  50 grams roasted nachni puffs
• 50 grams assorted millet flour, use any six of your choice
• 20 gms pumpkin seeds
• 20 gms roasted sesame seed
• 20 gms flax seeds
• 50 gms dates, deseeded and chopped
•  50 gms almonds, chopped
• 200 gms Jaggery
•  1 tbsp fennel seeds, powdered
• ½ tbsp green cardamom, powdered
• 2 tbsp Godrej Jersey ghee

Instructions:

• Heat a pan and add ghee. Add chopped dates and cook till they become soft and mushy
• Add jaggery powder and 1/4 cup water. Make a thick syrup by boiling for 6 minutes. Turn the flame off
• Add all the other ingredients one by one and mix thoroughly till everything is well coated with the jaggery syrup
• Transfer this to a greased tray or box and press tight so that it sets well
• Once cooled, cut into 3” ‘x 1” long strips and wrap each bar with butter paper and then with aluminium foil
• This can be stored and consumed whenever you need that extra boost of energy

About the author- Chef Varun Inamdar, Godrej Millets Cookbook, Godrej Vikhroli Cucina