Proso Millet has the largest grain among the millet rices in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It is golden in colour, so it’s also called the golden Millet. Proso millet is a part of the staple diet of many cultures.
Proso Millet is called as Variga (in Telugu), Baragu (in Kannada), Pani Varagu (in Tamil) or Chena (in Hindi)
This recipes is adapted from my wife, Anupama’s capsicum rice recipe. Its a favourite in my house and best enjoyed hot with some raitha. I add a bit of jaggery too – you might want to reduce the amount as… Continue Reading →
Cooking millets is as easy as cooking rice. The below steps can be used for Kodo millet, Little millet, Foxtail Millet and Proso Millet. Pressure Cooker Method: (1:2 – 2 whistles) Wash the millet. (Use a sieve to… Continue Reading →
I have fond memories of having Bisi Bele Bath since my engineering days in Mysore and I have developed a great liking for this traditional dish. I have tried preparing this dish using different types of paddy rices like sona masoori,… Continue Reading →
The kesari baths of the local darshinis in Bangalore are something that I grew up on. Once in a while, I have this intense craving for something sweet, especially the Kesari Bath I have had since time immemorial. One of those days,… Continue Reading →