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Showing posts with label millets. Show all posts
Showing posts with label millets. Show all posts

Wednesday, September 2, 2020

Ragi Adai Recipe / Kezhvaragu Adai / Ragi Roti / Murungai Keerai Ragi Adai / Finger Millet Adai

images of Ragi Adai Recipe / Kezhvaragu Adai / Ragi Roti / Murungai Keerai Ragi Adai /Finger Millet Adai
Ragi Adai
Ingredients
Ragi flour - 1 cup heaped
Salt to taste
Chopped onion - a handful
Chopped drumstick leaves - a handful
Crushed garlic - 2
Grated coconut - 2 tbsp
Green chillies - 4
Jeera - 1 tsp
Slightly hot water as needed
Method
Grind coconut and green chillies to a coarse paste transfer to a bowl.
Now add all the remaining ingredients to the coconut mixture.
Pour hot water little by little and form a soft dough.Divide the dough into equal size balls.
Wet your hand take a ball place it on a plastic sheet or banana leaf and pat to form a semi thick disc.Make a small hole in the center,gently lift the adai and place it on a hot tawa.
Pour oil in the center and around the adai and cook till crisp on both sides.
Serve hot!

Note:
a) You can also add finely grated cabbage and carrots.
b) Do not spread it thin as it will be difficult to handlr.
c) Always cook in medium low flame.

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Tuesday, April 21, 2020

Thinai Adai / Foxtail Millet Adai / Millets Adai - Millets Recipes

images of Thinai Adai / Foxtail Millet Adai / Millets Adai - Millets Recipes
Thinai Adai
Ingredients
Thinai arisi / Foxtail millet - 3/4  cup
Red quinoa -1/4 cup
Thur dhal-1/2 cup
Channa dhal-1/2 cup
Yellow moongh dhal-1/8 cup
Red chillies - 4
Ginger-a small piece
Salt to taste
(Soak all the dals together for 3 hour and millet for minimum 6 hrs )
Method
First grind the millets to a coarse thick batter and transfer into a bowl.In the same jar grind the dals to a coarse thick batter,mix both together,add water if needed to get a thick pouring consistency.
Ingredients mixed into the batter
Chopped onion-1/4
Chopped curry leaves-little
Grated coconut - 2 tbsp
Salt to taste
Hing-a pinch
(Mix these ingredients into the ground batter)
Oil-to cook the Adai.
Method
Heat a iron tawa,pour a ladle of batter,spread it to a semi thick circle.
Pour a 1tsp of oil around the adai & little at the center.
In medium flame cook the adai till its crisp & brown on all sides.
Serve it hot with any chutney you like.

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Monday, April 13, 2020

Kuthiraivali Khichdi / Barnyard Millet Kichadi / Khichdi Recipe / Millets Khichdi - Millets Recipes

images of Kuthiraivali Khichdi  / Barnyard Millet Kichadi / Khichdi Recipe / Millets Khichdi - Millets Recipes
Kuthiraivali Khichdi
Ingredients
Ghee -  2 tsp
Oil - 1 tsp
Cumin/Jeera - 1/2 tsp
Cloves - 2
Bay leaf - 1
Cinnamon - a very small piece
Ginger chopped - 1/2 tsp
Curry leaves few
Hing - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chillies - 1
Barnyard millet / Kuthiraivali arisi - 1/2 cup
Green moongh dal - 1/2 cup
(slightly roasted)
Salt to taste
Water 4 & 1/2 cups
( If you want more watery then add 1 or 1/2 cup extra)


Method
Heat a pressure cooker add ghee and oil and temper it with jeera,cloves,cinnamon,red chillies,bay leaf,hing,curry leaves and ginger.
Add the millets and green moongh dal saute for a minute then pour water add salt and turmeric powder,pressure cook till soft.Cool and open the lid,mix well.
Serve them hot with pickle,curd or salad.

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Saturday, April 4, 2020

Thinai Pongal / Thinai Ven Pongal / Foxtail Millet Pongal - Millets Recipes

images of Thinai Pongal / Thinai Ven Pongal / Foxtail Millet Pongal - Millets Recipes
Thinai Pongal
Tempering ingredientsOil - 1 tsp
Ghee - 2 tsp
Crushed pepper - 1/4 tsp
Jeera - 1/2 tsp
Cashew nuts - 8
Chopped green chillies - 1
Curry leaves few
Hing - a generous pinch
Other ingredients
Thinai arisi / Foxtail millet - 1/2 cup
Yellow moongh dal -  3 tbsp
Water - 3 cups
Salt to taste
Turmeric powder - 1/4 tsp
Grated ginger - 1/4 tsp


Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the foxtail millet and saute till its just hot.
Pour water add salt,ginger and turmeric powder,pressure cook till done.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.


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Thursday, January 30, 2020

Thinai Thengai Paal Kanji / Millets Coconut Milk Porridge / Millets Recipes

images of Thinai Thengai Paal Kanji / Millets Coconut Milk Porridge / Millets Recipes
Thinai Thengai Paal Kanji
Ingredients
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

images of Thinai Thengai Paal Kanji / Millets Coconut Milk Porridge / Millets Recipes
Thinai Thengai Paal Kanji
Method
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

Note:
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.


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Tuesday, January 28, 2020

Kuthiraivali Kanji / Kuthiraivali Arisi Kanji / Banyard Millet Porridge - Millet Recipes

images of Kuthiraivali Kanji / Kuthiraivali Arisi Kanji / Banyard Millet Porridge - Millet Recipes
Kuthiraivali Kanji
Ingredients
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


Method
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.


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Friday, January 17, 2020

Varagu Upma / Kodo Millet Upma Recipe / Varagu Arisi Upma Recipe / Varagu Vegetable Upma - Millet Recipes

images of Varagu Upma / Kodo Millet Upma Recipe  /  Varagu Arisi Upma Recipe / Varagu Vegetable Upma - Millet Recipes
Varagu Arisi Upma
Tempering
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 click
HERE



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Monday, December 16, 2019

How to cook Pani Varagu Arisi / How to cook Proso Millet- Millet Recipes

images of How to cook Pani Varagu Arisi / How to cook Proso Millet- Millet Recipes
Pani Varagu Arisi
Ingredients
Pani varagu arisi / Proso millet - 1/2 cup
Water - 1 & 1/4 cups


Method
Heat a pressure cooker add the proso millet and dry roast till its just hot.
Do not fry till it changes colour.
Pour water and pressure cook till done,cool and open the cooker lid.
Using a fork fluff up the rice and enjoy with any gravy of your choice!

Note:
a) If you are cooking it on a stove top method then add an extra 1/4 cup of water and cook it in very low flame till cooked.
b) If you want it too soft then add extra water as needed.


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Monday, July 22, 2019

Varagu Arisi Curd Rice / Kodo Millet Curd Rice / Varagu Arisi Thayir Sadam / Millet Bagalabath - Millet Recipes

images of Varagu Arisi Curd Rice / Kodo Millet Curd Rice / Varagu Arisi Thayir Sadam / Millet  Bagalabath - Millet Recipes
Varagu arisi Curd Rice
Ingredients
Kodo millet / Varagu Arisi - 1/2 cup
Water - 1 & 1/2 cup
Salt to taste
Tempering
Oil or Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Jeera - 1/4 tsp
Chopped green chillies - 1
Chopped or grated ginger - 1/4 tsp
Curry leaves few
Chopped cashew nuts - 5
Hing - a generous pinch
Other ingredients
Chopped carrot - 1 tbsp
Chopped cucumber - 1 tbsp
Chopped coriander leaves few
Chopped raw mango - 1 tbsp
Milk - 1/2 cup
Curd - 1 cup


Method
Heat a pressure cooker and dry roast the millet till hot.Do not over fry and burn them.
Add water and salt pressure cook till done.Open the lid once cooled.
Transfer the cooked millet into a bowl,let it cool completely.


Heat ghee /oil in a pan and temper it with above ingredients,pour the tempering into the cooled millet.
Mix the vegetables,pour milk and curd mix everything till well combined.
Keep it in fridge and serve cold.

For more Millet recipes click HERE


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Thursday, March 21, 2019

Kambu Koozh Recipe / Kambang Koozh / Kambhu Kool / Bajra Porridge Recipe / Pearl Millet Porridge Recipe - Healthy Summer Drink

images of Kambu Koozh Recipe / Kambang Koozh / Bajra Porridge Recipe / Pearl Millet Porridge Recipe - Healthy Summer Drink
Kambu Koozh
Ingredients
Kambu/Pear millet/Bajra - 1/2 cup
Water - 1 & 1/2 cups
Salt to taste
Curd as needed
Chopped onion as needed
Method
Wash kambu once and soak it in 1/4 cup of water for 30 minutes.
Grind this soaked kambu along with water to a coarse rava consistency.
Pour water and cook this kambu in a pressure cooker for 4 to 5 whistles.
Cool the mixture and nicely mix it up, wet your fingers with water and shape it into small balls.
Keep these balls immersed in water and store it in fridge till use.

How to drink this Koozh?
Take some diluted curd in a bowl dissolve a kambu ball into it add some salt and chopped onion.
Your koozh is ready to serve along with mor milagai,any favour pickle and vadams.
This is an excellent summer drink!

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Tuesday, February 19, 2019

Vegetable Jowar Upma Recipe / Jowar Upma Recipe / Jonna Upma / Cholam Upma / Sorghum Upma - Millet Recipes

images of Vegetable Jowar Upma Recipe / Jowar Upma Recipe / Jonna Upma / Cholam Upma / Sorghum Upma - Millet Recipes
Jowar Upma
Ingredients
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each 1/2 tsp
Curry leaves few
Chopped ginger -1/4 tsp
Slit green chillies - 4
Chopped onion - a handful
Chopped vegetables - 1/4 cup
( use any vegetable you like here i have used carrot,beans,peas)
Diced tomato -1 small
Salt to taste
Sorghum/Jowar/Jonna/Cholam - 1/2 cup
Water - 1 and 1/4 cup
Method
Wash and soak sorghum in water for 5 to 6 hours.
Take a pressure cooker add the drained sorghum pour water and a pinch of salt.Cook till its done.
Heat oil in pan and temper it with mustard,urad dal,channa dal.
Now add the onion,green chillies,curry leaves and fry till onions are transparent.
Add the vegetables and salt fry a minute ,sprinkle very little water for the vegetables to cook.
Now add the cooked sorghum/jowar and mix it gently till everything is well combined.
Switch off the stove and serve them hot.

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Friday, January 4, 2019

Thinai Mushroom Biriyani / Foxtail Millet Biriyani / Millet Biryani- Millet Recipes

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Thinai Mushroom Biriyani
Ingredients ground to a fine powder 
Cinnamon - a small piece
Cloves - 2
Cardamom - 2
Black stone flower/Kalpasi - a small piece
Star anise - 1 petal
Nutmeg powder - a pinch
Somph/fennel seeds - 1/8tsp
Other ingredients
Oil - 2 tsp
Ghee -1tsp
Foxtail millet/Thinai - 1 cup
Chopped mushroom - 1 cup
Sliced onion - a handful
Chopped tomato - 1 small
Ginger and garlic paste - 1/4 tsp
Crushed green chillies - 2
Chopped coriander and mint leaves together 1 tbsp
Salt to taste
Red chilly powder - 1/8 tsp
Turmeric powder - 1/8 tsp
Coconut milk - 1 cup
Water - 3/4 cup
Method
Heat oil and ghee in a pan add the powdered masala saute for a minute.
Add the sliced onion and mint leaves fry till its transparent.
Now add the tomato,crushed green chillies ,ginger/garlic paste and saute till raw smell has disappeared completely.
Add the mushroom,millet and all dry powders and fry,pour the water and coconut milk.Adjust salt and close the lid and cook in low flame till done.
Garnish with mint & coriander leaves and serve hot with raita.

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Thursday, December 27, 2018

Ragi Sweet Adai / Kezhvaragu Sweet Adai / Ragi Pancakes / Finger Millet Sweet Pancake

images of Ragi Sweet Adai / Kezhvaragu Sweet Adai / Ragi Pancakes / Finger Millet Sweet Pancake
Ragi Sweet Adai
Yields : 6 Adai
Ingredients
Ragi flour / Finger Millet flour - 1 cup
( roast till its just warm this is optional)
Ripe banana - 1
Cardamom -4
Nutmeg - a pinch
Salt - a pinch
Grated coconut - 1/4 cup
Jaggery - 1/2 cup heaped
( reduce if you think its too sweet for you)
Oil and Ghee - as needed
Method
Take a blender /mixi jar add the jaggery,coconut,banana,cardamom,nutmeg and salt blend it to a smooth paste.Add very little water if needed.
Remove it into a bowl add the ragi flour and mix.Pour water little by little and mix till you get a thick batter consistency.
Heat a tawa add few drops of ghee and oil take a ladle of batter and spread it evenly cover it with a lid and cook it in low flame.Flip other side and add few more drops of ghee and cook.
Remove it on a plate and serve them hot.

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Monday, September 10, 2018

Thinai Upuma / Thinai Vegetable Upuma / Thinai Rava Upma / Foxtail Millet Upma / Thinai Arisi Upma

images of Thinai Upuma / Thinai Vegetable Upuma / Thinai Rava Upma / Foxtail Millet Upma / Thinai Arisi Upma
Thinai Upuma
Ingredients
Thinai / Foxtail Millet - 1 cup
Water - 2 & 1/2 cups
Salt to taste
Mixed Vegetables - 1/2 cup
Sliced onion - a handful
Slit green chillies - 3
Curry leaves few
Grated or chopped ginger - 1/4 tsp
Cherry tomato - 4
(use any tomato i used cheery tomato from my garden)
Coconut oil - 1 tsp
Tempering
Oil - 3 tsp
Mustard,Urad Dal.Channa dal - 1/4 tsp each
Red chillies - 1
Cashew nuts chopped -6
Method
Heat oil in a pan and temper it with above ingredients.
Add onion,green chillies,ginger and curry leaves fry till light brown.
Now add the vegetables,tomato and saute for couple more minutes.
Pour the water and needed salt give a boil reduce the heat add the washed thinai.
Mix well cover and cook till done just before switching off the stove add 1 tsp of coconut oil.
Mix and serve them hot with any chutney you like.

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Saturday, April 21, 2018

Sorghum Dosa / Jowar Dosa Recipe / Cholam Dosai Recipe - Millet Recipes

images of Sorghum Dosa / Jowar Dosa Recipe / Cholam Dosai Recipe - Millet Recipes
Sorghum Dosa
Ingredients
Sorghum/Jowar/Cholam - 1 cup
Idli rice - 1/2 cup
Urad dal - 1/4 cup
Methi/Fenugreek seeds - 1/8 tsp
Salt to taste
Oil to make dosa
Method
Wash and soak jowar for 8 hours and remaining ingredients ( except salt) for 3 hours.
Now grind all together to a semi thick smooth batter.Add salt mix and leave it to ferment for 8 hours.
Your batter is ready for use,heat a dosa pan when hot pour a ladle of batter and spread it.
Pour few drops of oil around the dosa once brown on one side flip the other side to cook.
Remove it on a plate and serve with any chutney you like.

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Friday, January 19, 2018

Kuthiraivalli Ven Pongal Recipe / Barnyard Millet Pongal Recipe / Kuthiraivali Pongal Recipe

images of Kuthiraivalli Ven Pongal Recipe / Barnyard Millet Pongal Recipe / Kuthiraivali Pongal Recipe
Kuthiraivalli Ven Pongal
Ingredients
Kuthiraivali/Barnyard Millet - 1/2 cup
Yellow moongh Dal / Pasi paruppu - 1/4 cup
Salt to taste
Turmeric powder a generous pinch
Hing a pinch
Water - 3 cups
Tempering
Oil - 1 tsp
Ghee - 1 tbsp
Cumin - 1/2 tsp
Pepper - 1/2 tsp
Grated or chopped ginger - 1/2 tsp
Chopped green chilly- 1 small
Curry leaves few
Cashew nuts -6 chopped
Method
Heat a pressure cooker dry roast the dal till nice aroma comes,do not burn them or fry till light brown.
Add the washed millet,water,hing,salt and turmeric powder,pressure cook till soft.
Heat a kadai add ghee and oil add the tempering ingredients,saute for a minute.Switch off the stove.
Pour this tempering into the cooked pongal mix and serve them hot with chutney or sambar.

Thanks for visiting !
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