Thinai / Foxtail Millet - 1/2 cup
Water 3 & 1/2 cups
Thick Coconut milk - 1/2 cup
Salt to taste
Crushed garlic - 3
Methi seeds / Vendayam - 1/4 tsp
Thinai Thengai Paal Kanji
Heat a pressure cooker add the millets and dry roast till just hot.
Pour water add salt ,garlic and methi seeds,pressure cook till done.
Cool and open the lid and mash it well, pour the coconut milk and give a mix.
Serve hot with Paruppu thogayal
a) This recipe can be made with raw rice too,just replace rice and follow the same procedure.
b) Have this as a breakfast with any spicy thogayal/chutney you like.
c) Add water according to the consistency you want.
Poha / Flattened rice - 2 cups
( use semi thick variety)
Sugar - 1/8 tsp ( optional)
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Hing - a generous pinch
Chopped onion - a handful
Chopped tomato - 1 small
Chopped Curry and coriander leaves
Chopped ginger - 1/8 tsp
Lemon juice - 3 tsp
Green gram sprouts - 1/2 cup Tempering
Oil - 5 tsp
Mustard - 1 tsp
Urad dal and Channa dal - each 1 tsp
Jeera - 1/2 tsp
Sprinkle some water on poha mix well and keep it for 2 to 3 minutes.
Heat oil in a pan add mustard,channa dal ,urad dal and jeera fry till they crack.
Add onion,ginger and curry leaves fry till onions are light brown.
Add tomato and mix for a minute.Add salt,turmeric powder,red chilly powder and hing give a mix and add the green gram sprouts.Mix till everything is combined.
Add the poha and toss them well,if the poha is dry sprinkle some water and toss again.
Lastly add the sugar,lemon juice and coriander leaves,mix well and switch off the stove.
Serve hot as a breakfast or at tea time.
a) Green chillies can be added instead of red chilly powder.
b) You can add peanuts or cashew nuts to the tempering.
c) Do not add thin poha they will get mushy when you sprinkle water.Try to use thick or semi thick variety.
d) You can also add vegetables to make it more interesting.
Kuthiraivali / Barnyard millet - 1/2 cup
Water - 3 & 1/2 cups
Salt to taste
Sesame oil - 2 tsp
Jeera - 1/2 tsp
Ajwain - 1/4 tsp
Whole black pepper - 8
Hing - a pinch
Methi powder - a pinch
Crushed garlic - 4
Yellow moongh dal - 1 tsp
Sundakkai vathal / Sun dried turkey berry - 1 tsp
Ghee - 2 tsp
Heat oil in a pressure cooker add jeera,ajwain,pepper,hing,methi powder and crushed garlic,saute.
Add the yellow moongh dal and saute for a minute,add the millet and mix.
Pour water add salt and pressure cook till done.
Cool and open the lid, if you want your kanji to be more watery then add a cup of boiling water and mix to get the right consistency you want.
Heat ghee in a pan add the sundakkai vathal and fry till light brown.
Pour the tempering into the kanji,mix well and serve hot.
Jeera /Cumin seeds - 2 tbsp
Dry mango powder / Amchur powder - 2 tbsp
Powdered sugar - 3 tbsp
Powdered sugar for dusting - as needed
Black salt / Kala namak - 1 tsp
Salt - 1/4 tsp
Pepper powder - 1/8 tsp
Lime juice - as needed
Take a pan add jeera and in low flame roast till colour changes and nice smell comes out.Do not over fry and burn them.Remove it to a plate and let it cool completely.
Put it into a mixi jar and dry grind to a fine powder.transfer into a bowl.
To this powdered jeera add the remaining ingredients except the lime juice.
Mix it well or put in the mixi jar and pulse once to combine well.
Now slowly add lime juice little by little and start mixing till you form a tight dough.
Make small balls out of the dough,spread some powdered sugar in a plate and dust each ball till well coated.Place all the balls in a plate and let it dry for 2 to 3 hours under the fan or in sunlight.Store it in a clean bottle.
Take 1 ball after meals for digestion.
Butter - 2 tbsp
Olive oil - 2 tsp
Chopped garlic - 10
Chopped fresh parsley - a handful
Salt and pepper to taste
Mixed herb seasoning - 1 tsp
Red chilly flakes - 1 tsp
Medium size raw shrimp - 15
( clean,wash and pat it dry with a paper towel)
Paprika ( optional) - 1/4 tsp
( I add it to give a nice colour)
Lemon juice - 1 tsp
Heat butter and oil in a pan add the chopped garlic and saute.
Add chopped parsley add red chilly flakes,mix well,
Add the shrimp toss till it is well coated with the mixture.
Cook shrimp in high flame,they cook very fast.
Add salt and pepper,mixed herb seasoning gently mix.
Switch off the stove garnish with chopped parsley and sprinkle lemon juice.
Serve hot as a starter.
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Urad dal & Channa dal - 1 tsp each
Cashew nuts - 6 Other ingredients
Kodo millet/Varagu arisi - 1/2 cup
Boiling water - 2 & 1/2 cups
Mixed vegetables - 1/2 cup
( I have used peas,carrots,beans)
Sliced onions - a handful
Chopped ginger - 1 tsp
Chopped green chillies - 1
Coriander & Curry leaves few
Salt to taste
Method Add kodo/Varagu arisi into a pan and dry roast till its hot,keep it aside. Heat oil in a pan and temper it with above ingredients. Add onion.ginger,green chillies and few curry leaves fry till onions are light brown. Now add the vegetables and salt saute for a minute and add the kodo millet and mix. Reduce the flame and add the boiling water, check for salt and cover it with a lid. In low flame cook till upma is done. Garnish with coriander and curry leaves and serve hot. For more Millet recipes clickHERE
Raw rice/Pacharisi - 1/2 cup
Jaggery - 1 cup
Yellow moongh dal - 1/8 cup
Channa dal - 1/8 cup
Cardamom - 2
Cloves - 2
Nutmeg powder - a generous pinch
Water - 4 &1/2 cups
Ghee - 1 tbsp
Cashew nuts broken - 15
Dry roast rice,moongh dal,channa dal seperately till light brown.Do not over fry and burn them.Cool completely add cardamom,cloves and nutmeg and pulse or dry grind to a coarse rava consistency.
Dissolve jaggery in water filter to remove impurities.transfer it to a heavy bottom pan and bring it to a boil.Lower the flame and slowly add the broken rice/dal and mix well to avoid lumps.
Cover it with a lid and in low flame cook till they are well cooked.Mix it well in between.
You can also make this in a pressure cooker to save time.
Heat ghee in a pan add the cashew nuts and fry till light brown.
Pour this into the cooked kali and mix it well.
Serve hot or warm.
Coconut oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Red chillies - 1
Green chillies - 2
Chopped ginger - 1/2 tsp
Curry leaves few Ingredients pressure cooked till soft
Elephant yam/Senai Kilangu chopped - 1 cup
( I used frozen)
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
Thur dal/Toor dal - 1 tbsp
( Cook above ingredients till soft and mash it well.Do not add too much water it must be a semi thick paste.Add water if you want it a bit pouring consistency) Other ingredients
Coriander and Curry leaves for garnish
Lemon juice few drops
Salt to taste
Pressure cook yam and dal with turmeric powder,hing and little water till soft.Mash it well add water according to the consistency you want and keep it aside.
Heat oil in a pan and temper it with above ingredients.
Now pour the cooked and mashed yam mixture add salt and give a boil.Switch off the stove add coriander leaves and lemon juice.mix it well.
Best served with plain rice.
Ingredients for the dough
Spelt flour - 1 & 1/2 cups
Salt to taste
Sugar - 1 tsp
Curd - 1/4 cup
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Oil -1 &1/2 tsp
Water as needed Ingredients to sprinkle and brush on top
Onion seeds/Kalonji as needed
Crushed coriander leaves or kastoori methi leaves - as needed
Butter to brush on top Method
Take a wide bowl combine all above mentioned dough ingredients.
Mix it well add water little by little to make a soft non sticky dough.
Apple some oil on top and cover it with a damp towel.
I left it to ferment for 2 hours,now divide the dough into equal size balls.
Dust for flour on a clean surface and roll out the dough to a semi thick disc.
Sprinkle some crushed coriander leaves or kastoori methi leaves and onion seeds,gently roll.
Heat a tawa place the naan with topping side facing up,cook till the bottom is slightly brown,lift the naan using a metal tong and show it in direct flame.
When its lightly charred remove it and brush some butter on the hot naan.
Serve the naan hot with any side dish you like.
This is a popular sweet dish made in Asian countries as they grow lots of tapioca.
Baked Cassava Cake
Grated Tapioca/Yuca/cassava - 2 cups
Coconut cream or coconut milk - 1 cup
( I used coconut cream)
Sugar - 1/4 cup
( today i have used brown sugar )
Cardamom powder - 3/4 tsp
Salt a pinch
Yellow food colour ( optional) - few drops
( I used a generous pinch of saffron today to give colour to my dish)
Ghee for greasing the pan
Banana leaf to line the baking tray/pan
Peel off the brown skin from the tapioca,wash it and then grate it finely.
Put the grated tapioca in a bowl to this add the sugar or brown sugar, cardamom powder,salt and add the coconut cream or coconut milk.
Mix everything well add food colour if using or the saffron.
Line a baking tray with a banana leaf and grease it with butter or ghee pour the prepared mixture and spread it evenly.
Bake this in oven for around 20 minutes at 375 deg.F when its slightly brown on top then remove and brush it up with ghee or butter and put it back in the oven and bake for another 20 minutes or till the cake is cooked and top is light brown in colour.
Insert a tooth pick in the middle of the cake if it comes out clean then your cake is done.
Cool completely and then using a knife loosen the sides,invert it on to a plate and remove the banana leaf.Then cut into desired shape.
I kept it in fridge for 4 hours and then cut the cake.
a) I have modified the recipe in actual recipe they add eggs,cinnamon powder or vanilla essence.
b) I have used brown sugar here instead of white sugar.
c) Don't worry if you don't have banana leaf to line your tray,just grease the pan and pour the mixture.
d) Each oven is different so cooking time may vary.