The Timbaktu Cookbook

Finger Millet and Whole Wheat Bread


The experimentation with millets continues. Today I made a bread of 1/4 Finger Millet and 3/4 whole wheat with fresh yeast.

I baked two loaves, one in the round and the other a standard loaf shape.The round one rises better in the pan and is softer.

Home made bread is so head and shoulders above commercial bread and actually worth eating !

Here is the recipe I used:


3 1/2 cups whole wheat

1 cup Timbaktu Organic Finger millet flour

2 cups warm water

34 gms fresh compressed yeast.( equivalent to 2 packets dried yeast)

1 tbsp brown sugar

1/3 cup Timbaktu Organic Peanut oil

2 tsps salt

1/2 cup brown sugar.

Dissolve 1 tablespoon of the brwon sugar in the warm water and then dissolve the yeast in it. Let stand for a few minutes. Now add the oil to the water.

In a bowl mix  3 cups of the the wheat flour ,1 cup of the finger millet flour, the salt and sugar. Slowly add the water and yeast mixture and gather up into a ball of dough. Knead for 15 minutes by hand, slowly adding additional flour if required till the dough becomes smooth and elastic.

Let the dough stand to rise in an oiled bowl. Turn once after oiling. Cover and keep in a warm place for an hour or till doubled in bulk. Punch down and divide trhe dough into two. Roll out one half into a long rectangle and roll up into a 3" x 8 " loaf turning the ends under. .Make the other half into a round. Place both into oiled tins and cover. Let rise till doubled in bulk for 1 hour.

Bake in preheated oven (200 C) for 15 minutes. reduce heat to 175C and continue to bake for half an hour more.

Remove from oven and tip out on racks to cool.

It taste yummy with a bit of butter and a slice of cheese.

This bread freezes well.




Ragi Choco Malt Smoothie


Ragi Chocolate Malt Drink


1 cup Timbaktu Organic Ragi Malt

¾ cup powdered sugar

¼ cocoa powder.

Mix and keep in bottle for instant use.


Method: Mix two heaped tablespoons of the Ragi Malt chocolate powder in half a cup water to make a paste. Boil another half cup of water. When water boils mix in the Ragi Malt chocolate paste and keep stirring till thickened. You can dilute this mixture with milk or water to the thickness you prefer .

Top with a dollop of yogurt or cream.


Peanut Brittle- Peanut chikki

Peanut brittle / Chikki


1 ½  cup Timbaktu Organic Peanuts, roasted and skinned.
1 ½ cup Jaggery
1 heaped teaspoon  ghee



1.Grease a thali or baking sheet and keep aside.

2. Dissolve the  jaggery in a ¼ cup water.
3. Boil the jaggery on medium heat till the mixture foams and thickens. To check if the jaggery syrup has reached the right stage to add peanuts- just drop a few drops of the syrup in ice cold water. If it forms a ball the syrup is done. If it is unformed , the jaggery syrup needs to be cooked a bit more. (Or heat the syrup to 260°F. Measure by using  a candy thermometer.)
4. Now add the ghee to the syrup and immediately after that- the roasted peanuts. Stir and mix for a minute. Pour the mixture onto your greased thali or baking sheet and flatten out with a stainless steel spatula to ½ inch thickness. Let it cool enough to make indentations with a knife to make squares.

When it becomes absolutely cool and hard, break into pieces and store in an airtight container.