Cooking Millets: Chef Sanjeev Kapoor's Simple Tips

Millets are small seed grasses and cereal crops that are commonly consumed in Africa, Asia, and India. They have gained popularity in Indian cuisine, especially varieties like pearl millets (bajra) and finger millets (ragi). Millets are gluten-free, making them suitable for weight loss and diabetic individuals. There are various delicious millet-based recipes, such as bajre ki roti, bajre ki khichdi, ragi paniyaram, and millet porridge.

Chef Sanjeev Kapoor, known for his expertise in cooking, frequently shares valuable cooking tips on his Instagram handle. Recently, he provided insightful tips to enhance millet preparation, emphasizing their importance. Before cooking millets, it is essential to wash them thoroughly. Measure the required quantity of millets and place them in a bowl. Fill the bowl with water and agitate it to allow any impurities and dirt to rise to the surface. Repeat this rinsing process two to three times to ensure the millets are clean.

After washing, the next step is soaking the millets. Transfer them to a separate bowl and add an ample amount of water. Let the millets soak for about 8 to 10 hours. Soaking helps reduce the cooking time. However, it's important to note that some millet varieties, like Sambo, may not require overnight soaking.

Once the millets are properly soaked, you can begin the cooking process. Here are the cooking instructions for different millet varieties:

• Bajra (pearl millet): [Include instructions for cooking bajra]
• Jowar (sorghum): [Include instructions for cooking jowar]
• Ragi (finger millet): [Include instructions for cooking ragi]

By following these simple tips and Chef Sanjeev Kapoor's guidance, you can prepare delicious and nutritious millet-based dishes.