Millets and their benefits

Millets are a type of ancient grain that is gluten-free and rich in protein, fiber, minerals, and antioxidants.

They have many health benefits, such as improving digestion, immunity, blood sugar control, and heart health. Millets can also help with weight loss, as they are filling and low in calories.

There are different types of millets, such as foxtail, finger, pearl, buckwheat, and more. Each one has its unique flavor and texture. Millets can be cooked like rice or quinoa, or used to make salads, fritters, burgers, granola, porridge, breads, and cakes.

a world map made of grains and beans, millets
Photo by Monstera Production on Pexels.com

Here are some easy and delicious recipes to try with millets:

– Spiced millet salad with chickpeas and garam masala

– Millet sweet corn fritters with honey and coconut

– Puffed millet granola with almonds and dried fruits

– Easy summer millet salad with cucumber, tomato, and feta cheese

– One-pot millet pilaf with vegetables and turmeric

– Millet veggie burgers with oats and herbs

– Millet porridge with milk, nuts, and berries

Millets are a group of gluten-free grains that are rich in protein, fiber, minerals, and antioxidants. They have many health benefits, such as improving digestion, immunity, blood sugar control, and heart health. Millets are also easy to cook and versatile. You can use them to make salads, pilafs, burgers, fritters, porridge, breads, and cakes. Here are some recipes you can try with millets:

– Spiced millet salad: Cook millet with water, salt, garam masala, and turmeric. Fluff with a fork and toss with chickpeas, tomatoes, cucumbers, cilantro, lemon juice, and olive oil.

– Millet sweet corn fritters: Mix cooked millet with corn kernels, eggs, flour, baking powder, salt, pepper, and parsley. Drop spoonfuls of the batter on a greased skillet and cook until golden on both sides. Serve with sour cream or yogurt.

– Puffed millet granola: In a large bowl, toss puffed millet with almonds, coconut flakes, cinnamon, and salt. In a small saucepan, heat honey and coconut oil until melted. Pour over the millet mixture and stir well. Spread on a baking sheet and bake in a preheated oven at 300°F for 15 minutes or until golden. Let it cool completely and store it in an airtight container.


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Gluten-free grains

If you want to try some other gluten-free grains, there are plenty of options to choose from. Some of them are quinoa, buckwheat, rice, corn, amaranth, teff, and sorghum. They all have their unique flavors and textures and can be used in similar ways as millets.

Quinoa is one of the most popular gluten-free grains. It’s very nutritious and has all the essential amino acids that your body needs. Quinoa is also very versatile and can be used in many different recipes. Here are some tasty recipes you can make with quinoa:

– Quinoa veggie burgers: Mash some cooked quinoa with black beans, oats, onion, garlic, cumin, salt, pepper, and cilantro in a large bowl. Shape the mixture into patties and cook them on a greased skillet until browned on both sides. Serve them on buns with your favorite toppings.

– Quinoa pilaf with vegetables and turmeric: Cook some quinoa with water, salt, turmeric, and bay leaf in a pot until fluffy. In another pan, sauté some onion, carrot, celery, peas, raisins, almonds, salt, pepper, and parsley in some oil until soft. Fluff the quinoa with a fork and toss it with the vegetable mixture.

– Quinoa breakfast bake with pears: In a small bowl, whisk some eggs with milk, honey, vanilla, cinnamon, nutmeg, salt, and baking powder. In a large bowl, toss some cooked quinoa with chopped pears and walnuts. Transfer the quinoa mixture to a baking dish and pour the egg mixture over it. Bake it in the oven at 375°F for 25 minutes or until set.

Buckwheat is another gluten-free grain that has a nutty and earthy flavor. It’s very nutritious and has all the essential amino acids that your body needs. Buckwheat is also very versatile and can be used in many different recipes. Here are some tasty recipes you can make with buckwheat:

– Buckwheat mushroom risotto: Toast some buckwheat groats in a pot until fragrant. Then add some vegetable broth, salt, pepper, and bay leaf and bring to a boil. Reduce the heat and simmer until the buckwheat is tender. In another pan, sauté some onion, garlic, mushrooms, thyme, salt, pepper, and butter until soft. Stir in some parmesan cheese and parsley. Serve the buckwheat topped with the mushroom mixture.

– Buckwheat kale salad: Cook some buckwheat groats with water and salt until fluffy. In a large bowl, whisk some olive oil, lemon juice, honey, mustard, salt, pepper, and garlic. Add some chopped kale and massage it with the dressing until wilted. Toss in some cooked buckwheat, cherry tomatoes, avocado, feta cheese, and almonds.

– Buckwheat banana bread: In a large bowl, mash some ripe bananas with a fork. Add some eggs, maple syrup, coconut oil, and vanilla extract, and mix well. In another bowl, whisk some buckwheat flour, baking soda, baking powder, cinnamon, nutmeg, salt, and walnuts. Add the dry ingredients to the wet ingredients and stir until combined. Pour the batter into a greased loaf pan and bake in the oven at 350°F for 45 minutes or until a toothpick comes out clean.

Amaranth is another gluten-free grain that has a nutty and earthy flavor. It’s very nutritious and has all the essential amino acids that your body needs. Amaranth is also very versatile and can be used in many different recipes. Here are some easy ways to cook amaranth:

– Amaranth porridge: In a pot, bring 2.5 cups of water to a boil. Add 1 cup of amaranth and a pinch of salt. Reduce the heat to low and simmer for about 20 minutes or until the water is absorbed. Fluff with a fork and serve with your choice of milk, fruits, nuts, seeds, or sweeteners.

– Amaranth pop: In a skillet over high heat, toast 1 tablespoon of amaranth at a time until they pop like popcorn. Shake or stir constantly to prevent burning. Transfer to a bowl and repeat with more amaranth if desired. Sprinkle with salt or sugar and enjoy as a snack or use as a topping for salads or soups.

– Amaranth pilaf: In a pot, bring 3 cups of vegetable broth to a boil. Add 1 cup of amaranth, 1/4 teaspoon of turmeric, and a bay leaf. Reduce the heat to low and simmer for about 20 minutes or until the liquid is absorbed. Fluff with a fork and stir in some chopped parsley or cilantro. Serve as a side dish or add some cooked beans or veggies for a complete meal.

Corn is another gluten-free grain that has a sweet and juicy flavor. It’s very nutritious and has many health benefits such as improving digestion, immunity, eye health, and skin health. Corn is also very versatile and can be used in many different recipes. Here are some delicious recipes you can make with corn:

– Corn soup: In a blender or food processor, puree 2 cups of corn kernels with 2 cups of water until smooth. Transfer to a pot and bring to a boil. Add 2 tablespoons of butter, salt, pepper, and nutmeg to taste. Simmer for about 10 minutes or until slightly thickened. Garnish with some fresh parsley or cilantro.

– Corn cheese balls: In a large bowl, mash 1 cup of boiled potatoes with a fork. Add 1 cup of grated cheese, 1/4 cup of corn kernels, 2 tablespoons of corn flour, salt, pepper, oregano, and chili flakes to taste. Mix well and shape into small balls. Coat them with some bread crumbs and deep fry them in hot oil until golden and crisp. Serve hot with ketchup or chutney.

– Corn salad: In a large bowl, toss 2 cups of cooked corn kernels with 1 chopped tomato, 1/4 cup of chopped onion, 1/4 cup of chopped cucumber, 2 tablespoons of chopped mint leaves, salt, pepper, lemon juice, and olive oil to taste. Refrigerate for an hour or until chilled. Enjoy it as a refreshing salad or a side dish.


Sources and references-

5 Healthy gluten-free grains

A millet melting pot



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German Plum Cake

How to Make a Delicious German Plum Cake

If you are looking for a way to use up some fresh plums, why not try making a German plum cake? This cake, also known as Zwetschgenkuchen or Pflaumenkuchen, is a traditional dessert in Germany that is made with a simple batter, juicy plums, and a crumbly streusel topping. It is perfect for serving with coffee or tea, or as a treat for any occasion.

There are different versions of German plum cake, depending on the region and the preference of the baker. Some use a yeast dough, some use a shortcrust pastry, and some use a sponge cake base. Some make it round, and some make it rectangular. Some add cinnamon, vanilla, or lemon zest to the batter or the streusel. But they all have one thing in common: they showcase the sweet and tangy flavor of the plums.

The recipe I am sharing with you today is based on the one from [Plated Cravings], which uses a sponge cake batter and a streusel topping. I like this version because it is easy and quick to make, and it has a nice balance of texture and taste.

Here are the ingredients and steps you will need to make this delicious German plum cake:

Ingredients:

– 2 ¼ cups (280 g) all-purpose flour

– 2 teaspoons baking powder

– ¾ cup (150 g) granulated sugar

– 1 teaspoon vanilla extract

– ¼ teaspoon salt

– Zest of 1 lemon

– ½ cup (113 g) unsalted butter, softened

– 2 large eggs, at room temperature

– ¼ cup (60 ml) milk, at room temperature

– About 2 pounds (900 g) of fresh plums, pitted and quartered

– For the streusel:

    – 1 cup (125 g) all-purpose flour

    – ½ cup (100 g) granulated sugar

    – ¼ teaspoon cinnamon

    – ¼ cup (56 g) unsalted butter, softened

Instructions:

– Preheat oven to 350°F (177°C) and grease a 9-inch springform pan.

– In a large bowl, whisk together the flour and baking powder.

– Add the sugar, vanilla extract, salt, lemon zest, butter, and eggs to the same bowl and beat with an electric mixer until smooth and creamy, about 2 minutes.

– Spread the batter evenly into the prepared pan.

– Arrange the plum quarters on top of the batter in a circular pattern, slightly overlapping each other.

– In a small bowl, whisk together the flour, sugar, and cinnamon for the streusel.

– Add the butter and cut it into the flour mixture with a pastry blender or a fork until crumbly.

– Sprinkle the streusel evenly over the plums.

– Bake for 50 to 60 minutes or until golden and a toothpick inserted in the center comes out clean.

– Let the cake cool completely in the pan on a wire rack before removing the springform ring.

– Enjoy your German plum cake with whipped cream or vanilla ice cream if desired.

Tips and Variations:

– You can use any kind of plums for this recipe, but I recommend using Italian plums or Empress plums (Zwetschgen), which are traditionally used in Germany. They are smaller, firmer, and less juicy than other plums, which makes them ideal for baking. They also have a deep purple color and a complex flavor that becomes more intense when cooked.

– You can also use other stone fruits like peaches or apricots instead of plums if you prefer.

– You can add some sliced almonds or chopped walnuts to the streusel for some extra crunch and nuttiness.

– You can store the cake at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing. To thaw, let it sit at room temperature for a few hours or overnight in the refrigerator.

German plum cake

Plum cake with two floors

Ingredients for 20 pieces:
For the baking sheet (40 x 30 cm): a little fat

Kneading dough: 225 g wheat flour60 g 

sugar 1 packet of Dr. Oetker vanillin sugar150 g soft butter or margarine

Topping: about 1 1/2 kg 

plums
batter: 200 g soft margarine or butter200 g sugar1 packet of Dr. Oetker Vanillin Sugar3 

eggs (size M)200 g wheat flour2 level teaspoons Dr. Oetker Original Baking powder

For sprinkling: 50 g sugar

For decorating: 200 ml whipped cream,

cinnamon,almond leaves.

Preparation:
1. Grease the baking sheet. Preheat oven.

Top / bottom heat: around 180 ° C, 

hot air: around 160 ° C

         (regular)                                  (convection)

2. Kneading dough: Put the flour in a mixing bowl. Add the rest of the ingredients and use a hand mixer (dough hook) to mix everything into a dough, first briefly on the lowest, then on the highest level, then shape into a roll. Roll out the dough on the baking sheet, prick the bottom several times with a fork. 

3. Slide the baking sheet into the oven on the middle shelf and prebake the base. Baking time: about 12 minutes.Place the baking sheet on a wire rack and let the pastries cool down a little.

3.Topping: Wash the plums, cut in half and stone.

4. Sponge mixture: Mix margarine or butter with a hand mixer (whisk) in a mixing bowl until smooth. Gradually add sugar and vanillin sugar while stirring until it forms a bond. Stir in each egg for about 1/2 minute on the highest setting. Mix the flour with the Baking powder and briefly stir in 2 portions over medium speed. Spread the batter on the kneading dough base. Spread the plums in rows on the batter and put the baking sheet back in the oven.Baking time: about 55 minutes.

5. Place the baking sheet on a wire rack, the 

cakeSprinkle with sugar and let cool. Whip the whipped cream with sugar and cinnamon until stiff and decorate the cake with it. Top with a few almond leaves.

TIPS:

  • You can prepare the cake 1 day before consumption.
  • The cake also tastes very good with apricots, cherries, or apples cut into wedges and 50 g currants. Apricot the apple pie after baking. To do this, strain 4 tablespoons of apricot jam through a sieve, bring to a boil with 2 tablespoons of water, and brush the apples with it.
  • If the kneading dough sticks, wrap it in foil and put it in the refrigerator for a while.
Pflaumenkuchen (German Plum Cake Recipe) | Sweet Pea's Kitchen
Image courtesy- Pinterest

Extra notes :

  • The baking pan dimensions seems a bit off use slightly smaller pan 
  • Make sure you grease or line the baking the pan with butter or parchment paper before rolling dough out.
  • Dough will be delicate and hard to roll out so just use your fingers to make sure the bottom of your pan is evenly covered.
  • Let the first layer cool before adding second layer, I recommend atleast 20 mins or longer.
  • Second layer will look like soft serve ice cream, drop chunks of it on different sections of pan and then gently try to cover whole pan
  • Add plums only after you have added second layer. You cannot put the plums on first and then add second layer.

~ Recipe courtesy- Dilnaz Kain

I hope you enjoyed this blog post and learned how to make a delicious German plum cake. If you try this recipe, please let me know how it turned out in the comments below.
Happy baking!

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Coconut Lime Cupcakes

I came across this yummy recipe, and would like to share it with you

For the cupcakes:

  • 1 teaspoon lemon juice
  • 1/2 cup skim milk
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 heaping teaspoon of grated lime zest
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 cup sweetened coconut flakes

For the frosting:

  • 140 grams (approx. 10 1 oz. squares) white chocolate
  • 1/2 cup butter, room temperature
  • 4 cups icing (confectioner’s) sugar, sifted
  • 1 tablespoon lime juice
  • 4 tablespoons sour cream
  • coconut flakes for garnish (optional)
IC: The Idea Room

To make the cupcakes:

Grease or line muffin tins and set aside. Preheat oven to 350°F.

Make buttermilk by stirring the lemon juice into the skim milk. Set aside.

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream together the butter and sugar in the large bowl of a stand mixer on medium speed (3-4 minutes). Reduce the mixer speed to low, and beat in the eggs one at a time. Add in the lime zest, lime juice, and vanilla paste (or extract), and mix well.

Add 1/3 of the flour mixture to the butter mixture, mixing to combine. Then add 1/2 of the buttermilk, mixing until well combined. Then add another 1/3 of the flour mixture, the remaining half of the buttermilk, and then the final 1/3 of the flour mixture – mixing well after each addition.

Fold in the coconut.

Scoop the cupcake mix into the prepared muffin tins, filling each well about 2/3 full. Bake for 25-30 minutes, or until a cake tester inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool completely on a wire rack.

To make the frosting:

Carefully melt the chocolate in a heat-proof bowl over a pot of simmering water. Remove from the heat and cool until just warm.

Whip the butter in the bowl of a stand mixer on medium speed until light and fluffy (3-4 minutes). Add in 2 cups of the icing sugar, mixing on low until the mixture starts to come together. Add in the remaining icing sugar, lime juice, and sour cream, mixing until smooth. Gently fold in the white chocolate.

Frost the cupcakes when they are cool, and garnish with coconut flakes if desired.


Recipe courtesy- Dilnaz Kain


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Improv Tuscan Spaghetti and Scallop Dinner

Some days you are just tired of the same old, so you look at what you got and see what you can put together without having to step out and get something. Just before the lockdown lifted here in California I was shopping like most people online and saw a special  (meaning getting ready to go bad) on scallops at Whole Foods. Decided to get half a pound and figure it out later. Well that evening hubby being part Italian voted Italian instead of Asian inspired. So got to looking on the internet and found a couple of recipes that looked promising but we were missing most of the key ingredients like sun-dried tomatoes or bacon or pancetta. So leftover salami it was and the last survivors on our arugula plant in our backyard instead of spinach. The half-eaten tomato etc. I wouldn’t have bothered typing the recipe up if it hadn’t turned out to be so good.

*/ The above recipe is shared by Dilnaz Kain, my cousin who stays in the USA. /*