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:
Place the millet in a large pan with the water and salt.
Bring to a boil, cover and simmer for about 30 minutes.
Add the zucchini, bring back to a boil. Simmer for 10 minutes longer. Leave to cool.
When cold, mash the millet and zucchini.
Add the remaining ingredients and stir to make a thick batter, adding a little water if necessary.
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.
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, sourced from The Yoga Cookbook: “Food for Body and Mind – Recipes from the Sivananda Yoga Vedanta Centres” – 1999.

Love knows no fear. – Sri Swami Sivananda