For kodo millet square Ingredients: 1 cup cooked kodo millet 1 tbsp oil 1 tsp chopped garlic 1/2 tsp mustard seeds Pinch of asafoetida 1 chopped green chilli 1/2 tsp turmeric powder 1/2 tsp red chilli powder Salt to taste 1/2 tsp lemon juice Some chopped Coriander leaves Veeba mayonnaise 2 tbsp all purpose flour 2 tbsp cornflour 1 cup crushed cornflakes Oil for frying For Gazpacho soup jelly: Ingredients: 3 tomatoes 1/2 red bell pepper 1/2 green bell pepper 1/2 cucumber 4 fresh basil leaves 3 cloves garlic Salt to taste 1 tsp lemon juice 1 tsp olive oil 1 tsp agar agar For beetroot lavash: Ingredients: 1/2 cup all purpose flour 1/2 cup sorghum flour 1/4 cup butter 1tbsp powder sugar Salt to taste Beetroot puree (for kneading a dough) Oil for brushing 1 tsp black and white sesame seeds For kiwi salsa: 1 kiwi 1 onion 1 tomato 1 green chili Coriander leaves 1tsp veeba tomato sauce Salt to taste For cream cheese mayonnaise dip: Ingredients: 1/4 cup veeba mayonnaise 1/4 cup cream cheese Salt to taste 1/2 tsp crispy garlic 1/2 tsp mix herbs 1/2 tsp chilli flakes
Kodo millet square Method: In a pan heat oil, add mustard seeds, asafoetida, garlic and sauté for awhile. Then add green chilli, turmeric powder. Add cooked kodo millet , salt, red chilli powder, lemon juice, coriander leaves and mix it well. Make square and stuff it with mayonnaise with the help of square mould. Keep it in refrigerator. Now in a bowl, add cornflour, all purpose flour, salt and make slurry. Deep millet square in this slurry and coat it with cornflakes. Deep Fry it on medium flame. Gazpacho soup jelly: Method: In a grinder add all Ingredients (except agar agar) and grind it well. In a pan heat this mixture , add agar agar and cook it for awhile. Pour this mixture in a plate and keep it in refrigerator for 3 to 4 hours. Beetroot lavash: Method: In a bowl add all purpose flour, sorghum flour, salt, powder sugar, butter and mix it well. Now add sufficient beetroot puree to make a soft dough and rest it for 10 minutes. Now take a small portion of this and roll it in thin like chapati, cut it into a triangle. Now prick it , brush it with oil and sprinkle some sesame seeds. Put it on a mould to give the shape. Bake it in preheated oven for 10 to 15 minutes on 180d. Kiwi salsa: Method : Mix all ingredients in chopper jar and grind it. Mayonnaise cream cheese dip: Method: In a bowl add all Ingredients and mix it well
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