Millet ( in Khasi is called as Krai) is an important crop that farmers of the bygone days were really fond of. However, with the passage of time, people have forgotten about millet.
NESFAS appreciates those who make an effort to revive this crop. As one of its initiative, the community people who grow millet are taught to create a fusion of dishes that are contemporary using millet as the main ingredient.
A cooking class was held at NESFAS Office with the special focus on millet. Miss Duh Mylliempdah from Laitkor Village conducted the cooking session in the NESFAS office with the support of Mrs Anita Roy. She showed her recipes to the staff of NESFAS; they witnessed first hand the fusion of traditional ingredients such as Millet being used to cooking pakora and chapati/ poori.
Ms. Mylliempdah at the NESFAS kitchen creating a millet mixture in the bowl
- Millet pakora
- Ingredients: 1 cup Flour, ½ cup Millet flour, Water, Salt to taste, Mustard Leaves, Mint leaves, Chopped Onion, Chopped chillies, Cooking oil, Wok
- Mix flour, millet with warm water
- Add salt (to taste), chopped mustard leaves, mint leaves, onions and chillies.
- Mix well till it becomes a smooth batter
- Heat cooking oil in a wok and add a small amount of the mixed batter in the oil.
- Fry for 5 to 7 minutes
- Its ready to be served.
- 2. Millet Chapati/Poori
- Ingredients: 1 cup Flour, ½ cup Millet flour, Water, Salt to taste
- Mix flour, millet with oil, salt (to taste) and warm water to a dough
- Roll into round shaped flat chapatis
- Cook the rolled chapatis in a dry heated pan
- To make pooris, fry the chapatis in cooking oil for a while.