Vegetarian Cuisine

STOVETOP MILLET CAKES –

These cakes are like thick pancakes. They make a full meal, served with tomato sauce or Salsa, steamed vegetables and a mixed salad. Other vegetables may be substituted for the zucchini. Serves 4 to 6.

Ingredients:

2 cups millet
1 liter water
A pinch of salt
1 1/3 cups chopped zucchini
1 tsp grated lemon zest
3 tbsp whole wheat flour
2 tbsp oil
7 ounces firm tofu, crumbled

Preparation:

1. Place the millet in a large pan with the water and salt.
2. Bring to a boil, cover and simmer for about 30 minutes.
3. Add the zucchini, bring back to a boil. Simmer for 10 minutes longer. Leave to cool.
4. When cold, mash the millet and zucchini.
5. Add the remaining ingredients and stir to make a thick batter, adding a little water if necessary.
6. Heat a lightly oiled, large skillet. Cook two or three cakes at a time; for each one, place a handful of millet mixture into the the pan and press it down with a wet metal spatula.
7. Cook over medium heat for 3-4 minutes on each side, until golden brown. Keep warm.

This recipe is an edited contribution for the Sivananda Gurugram partly sourced and edited from The Yoga Cookbook. Vegetarian Food for Body and Mind. Recipes from the Sivananda Yoga Vedanta Centres. 1999.

God walks in the garb of a beggar.  He moans in pain in the guise of the sick. Open your eyes. See Him in all. Serve all. Love all. – Sri Swami Sivananda