New Delhi, June 2 -- Cook pearl barley till tender, chill, and mix with chopped cucumber, mint, onion, tomato, lemon juice, and a dash of olive oil. Spoon into lettuce leaves for bite-sized salad cups.

Make a smooth ragi porridge with milk and dates, cool it down, and pour into popsicle moulds with banana slices. Freeze overnight.

Blend soaked cooked jowar with chilled coconut water, raw mango pulp, mint and black salt. Strain slightly and serve over ice.

Mix roasted oats with hung curd, grated carrot, salt, and coriander. Spread on multigrain bread and refrigerate. Cut into triangles and serve cold.

Swap cracked wheat with little millet. Toss with parsley, lemon juice, tomato, olive oil, and a pinch of jeera. Serve chilled.

In a sea...