Botanically called Pennisetum glaucum, bajra refers to the edible seeds of pearl millet plant. The seeds are typically cooked as a cereal grain or sometimes finely ground and used as a flour.

Bajra is a good source of protein, carbohydrates, vitamins, minerals, and other beneficial plant chemicals. Being free of gluten, it is suitable for those with celiac disease.

In this recipe, we use bajra and sweet corn to make delicious orbs of health.

Sweet Corn and Bajra Ladoos

Makes 7

Ingredients

• 75g sweet corn kernels
• 100g pearl millet [bajra]
• ¼ cup powdered palm jaggery
• 1 tsp cardamom seeds [elaichi] powder
• 7 – 8 tsp ghee

Preparation method

1. Cook the sweet corn pellets, with some water, in a pressure cooker for one whistle. Then remove the cooker from the stove and let it cool. Once it cools, drain the water and blend the sweet corn in a mixer grinder to a smooth paste. Keep it aside in a container.
2. Dry roast the bajra grains on a pan for few minutes, till you get a nice aroma. Then remove the grains from the heat and let them cool. Grind the bajra to a smooth powder. Keep aside in a container.
3. Heat 2 tsp ghee in a non-stick pan. Then add bajra powder and cardamom powder, and cook for a minute on low flame. Add the powdered jaggery and sweet corn paste and stir on low-to-medium flame.
4. Add 5 tsp ghee and cook till everything combines well and you get a wet mixture. Then remove the hot mixture from the stove and let it cool down to a lukewarm temperature. Grease your palm with ghee or oil and start making ladoos. You can store them in an airtight container and serve when needed.

This was first published in the September 2015 issue of Complete Wellbeing.

The post Orbs of health: Sweet Corn and Bajra Ladoos appeared first on Complete Wellbeing.

Traditionally Sundal is made as prasad [devotional offering] during a religious festival or ritual, but it is often had as a healthful accompaniment to meals or just as a nutritious evening snack. When made for prasad, onions are not used.

Widely sold on the streets of Tamil Nadu and served in almost all Tamil homes, especially during the festive season, Sundal is a quintessential Tamil salad. You will often find Sundal being offered in temples of Tamil Nadu—served in bowls made of dried beetel leaves or banana/palm leaves.

This vegan Sundal recipe uses sweet corn instead of the more popular chickpeas.

Sweet corn Sundal [stir-fry] recipe

Serves 2 – 3

Ingredients

• 200g sweet corn kernels
• 3 chopped green chillies
• 1 tbsp chopped ginger
• 1 tbsp grated fresh coconut or desiccated coconut
• 1 tsp split black gram [urad dal]
• A pinch of asafoetida [hing]
• ¼ tsp turmeric powder
• 1 tsp mustard seeds
• 1 tsp gingelly [sesame] oil
• 2 tbsp finely chopped mint leaves
• 2 tbsp finely chopped coriander leaves
• 1 twig of curry leaves
• Salt to taste

Preparation method

1. Boil 3 – 4 cups of water in a pan and then add sweet corn pellets and turmeric powder. Cook on low-medium flame till the sweet corn turns soft. Remove from the heat, drain the water completely and keep aside for 10 minutes.
2. Heat 1 tsp oil in a pan and temper the mustard seeds, black gram and curry leaves. Add chopped green chillies, ginger, mint leaves and coriander leaves. Stir well for a few seconds.
3. Add cooked sweet corn, asafoetida and salt to taste. Cook for 2 – 5 minutes. Add grated coconut and stir well. You can also add grated raw mango, finely chopped onion and grated carrot to enhance the flavour of this dish.

The post Healthful Sundal recipe using sweet corn appeared first on Complete Wellbeing.