Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, millet bread my style. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Millet bread my style is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Millet bread my style is something that I’ve loved my whole life. They are nice and they look wonderful.
We like eating Rotla with spinach curry. There are many ways to do these dishes I did my Style the way I saw my mom making it. Whole Grain Buckwheat Millet Bread [ gluten free ] - Tina Redder - True Food.
To begin with this recipe, we must first prepare a few ingredients. You can have millet bread my style using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Millet bread my style:
- Make ready 100 grams millet flour
- Get 1 teaspoon salt
- Make ready 3-4 Teaspoons ghee
- Prepare For bartha-
- Take 4 Big black brinjals
- Take 2-3 Onions
- Make ready 3 Tomatoes
- Get 10-12 Garlic cloves
- Take 1 Teaspoon ginger paste
- Make ready 1-2 Green chillies
- Make ready As per taste salt
- Get 4-5 Teaspoons oil
- Prepare 1 Teaspoon turmeric powder
- Take 1 Teaspoon red chilli powder
- Prepare 1 Teaspoon garam masala powder
- Take 1 Teaspoon amchur powder / lemon juice
- Get 2 Strands fresh coriander leaves
- Get For serving-
- Prepare some Some jaggery
- Take as required Sliced onions
I love using it in granola for. Millet Bread: A Logical Substitute for Wheat. Millet bread is extremely popular in health food stores. Sami's Bakery and Deland Bakery are two local bakeries that sell an absolute ton of millet bread to these stores around my local metro.
Instructions to make Millet bread my style:
- For baingan ka Bartha. Peel, dice, boil up to 3 whistles and strain the big black brinjals. Leave aside.
- Take A deep pan heat oil and put paste of 8 - 10 garlic cloves, 2 teaspoons grated ginger and finely chopped onions. Stir and cook until golden brown. Then add tomato puree and green chillies. Cook for a few minutes.
- Once the tomatoes are done sprinkle salt, turmeric powder and garam masala powder. Mix well. Mash the brinjals with fingers or A masher and add to the pan now. Mix well and cook on high flame for few minutes.
- Adjust the seasonings add some chopped coriander leaves and now cover the vessel and simmer for few minutes. Garnish with chopped fresh coriander leaves and some lemon juice.
- Now for millet bread take a big bowl put the millet flour and sprinkle salt and red chilli powder and prepare soft dough with little water as required.
- Now heat A flat pan and then apply oil on both the palms and take a ball size dough and give flat round but thick shape to it and place on the pan. You can further increase it's size by tapping it's edges with your fingertips as shown in the pic below
- It's thicker than the normal roti/paratha and so needs more time on low to medium flame. Cook on both sides by pressing with A flat spoon. Don't apply ghee while it's on the pan.
- Apply ghee when it is on the plate and serve hot with any cooked vegetable of your choice. Tastes yummy with baingan ka bartha / alu matar in gravy/baingan alu ki sabji / rasedaar aalu
Soft and spongy Buckwheat Millet Bread, naturally gluten, dairy and egg free. This is a family favourite - just delicious. Based on the number of people with gluten sensitivities I have seen so far in clinic, I thought it would be a great idea to create a classic. Millet bread is bread or rolls that are made from millet flour. There are many different types of millet bread, including millet.
So that’s going to wrap it up for this special food millet bread my style recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
