1. Boil Foxtail millet in 4 cups boiling water with salt, 1-2 green cardamom, 1-2 cloves and ½ inch cinnamon, until the millet is three-fourth way cooked. Drain excess water and set aside.

2. Chop all the vegetables into small dices. Blanch them and keep aside. Deep fry slice onion.

3. Heat oil add remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds in a thick-bottomed pan.

4. Add chopped tomatoes, ginger-garlic paste, deep-fried onions, carrot, French beans, and boiled green peas. Sauté for while.

5. Sprinkle salt, cover and cook on medium heat for 2 minutes.

6. Add turmeric powder, red chili powder, coriander powder and give a good toss.

7. Simmer for 2 minutes.

8. Arrange a layer of millet at the top over that arrange half the cooked vegetables.

9. Sprinkle fried onions, lemon juice, coriander leaves and mint leaves.

10. Cover with a lid and cook. Let it stand for 5 minutes. Serve hot with accompaniments.

1. Heat a saucepan with oil; add onions, ginger, garlic and green chilli. Sauté until the onion till translucent.

2. Add the mushroom and sauté until the water is all evaporated. Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt.

3. Sauté for 3 minutes till the raw smell goes away. Add mashed and boiled potato and as well as the barnyard that has been soaked in water.

4. Keep sautéing until the millet is cooked, this will take about 10 minutes.  Make sure the mixture combines together so that you can shape them into cutlets.

5. Switch off the heat, spread the mixture over a tray to cool down. Take some amount of the cutlet mixture, shape them into balls and flatten them using your palm.

6. Coat the cutlet well with bread crumbs and do the same for the rest of the mixture.

7. Heat a flat skillet with oil, once it is heated, place the cutlet carefully and fry them on either side till it browns.

8. Serve the Barnyard millet and mushroom cutlet with accompaniments.

1. 1¼ cups millet sorghum and 3¼ cups water to a medium saucepan and boil. Reduce the heat and simmer it on a lower flame. After this, cover it with a tight-fitting lid and cook for about 50 to 60 minutes until it turns tender. Remove it from the heat and let it stand for 10 minutes.

2. Chop the shrimps, slice the tomato in halves and mince the shallots in a bowl. Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Add sorghum, chopped shrimp and tomatoes and stir well to combine. Top it up with roasted peanuts and roughly chopped arugula and enjoy .

1. Take Ragi flour, salt in a bowl. Mix well. Add in water little by little and crumble it.

2. Heat oil in a pan, add seasoning and let it sizzle.

3. Add in onions, curry leaves and chilies and sauté for a minute on medium flame.

4. Add carrot and beans and mix well.

5. Add crumbled Ragi flour mix and stir well.

6. Add little more water and cover and steam for 10 minute.

7. Mix well and serve hot

1. Heat a ghee in a pan, roast the cashew nut till golden brown and remove, add rinsed little millet to the remaining ghee and roast for few second. Take care millet does not change the color.

2. Add cup of water to millet and let it cook till soft. You can simmer and close the lid for few minutes. When the millet turns soft and mushy, add milk. 

3. With constant stirring let the millet get cooked in milk. Once milk is reduced it will become creamy and thicker. Meanwhile soak saffron strands in the milk for few minutes.

4. Add saffron soaked milk and sugar to the pan and continue cooking till everything combines in a creamy kheer texture. Finally sprinkle cardamom power and garnish with roasted cashew nut.

5. Milky and creamy little millet(saame)kheer is ready to serve.

1. To prepare this easy recipe, prepare the salad dressing first. Take a small bowl and combine together olive oil, lemon juice, minced garlic, rock salt and black pepper powder.

2. Now, take a large bowl and add boiled pearl barley in it along with peas, corn, black olives, chopped tomato and parsley. Pour the dressing over these vegetables and pearl barley, toss well.

3. Serve chilled.

1. Wash and Soak barnyard millet for atleast 15 to 20 mins. After 20 mins, drain the water and keep aside.

2. Heat a thick bottom kadhai or pan, add coconut oil, mustard seeds, urad dal, chana dal, green chillies, hing, curry leaves.

3. Once mustard seed crackles, add water and salt to taste.

4. Once the water starts boiling, reduce the flame and slowly add the soaked and drained barnyard millet. Keep mixing while you add the millets.

5. Now add the grated coconut and keep mixing it. The millets would thicken up after a few minutes.

6. Once it forms a thick mass, switch off the flame and let it cool slightly.

7. Meanwhile prepare a steamer for steaming the kozhukattais.

8. Shape the kozhukattai and place them in the hot steamer. Steam them for atleast 10 minutes until soft. Serve hot

1. Wash millet well by rubbing at least 5 times to get rid of the impurities. Soak with Urad dal, toor dal and Methi seeds for 3 hours.

2. Drain water and grind without much water (little water retained after draining is enough) to make a smooth paste.

3. Add mashed banana, naatu sakkarai and cardamom. Blend to combine.

4. Transfer to a bowl and set aside for minimum 5 hrs.

5. Before making, add salt, cooking soda and mix well.

6. Heat paniyaram pan (appe pan) with ghee or sesame oil and fill with the batter. Cook covered for 2 mins.

7. Flip and cook another 2 mins in medium flame. Addmore ghee or oil for crispy results. Enjoy hot.