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

Thinai Pongal

Tempering ingredients

Oil - 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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Dahi Puri / Dahi Puri Chaat / Dahi Poori - Chaat Recipes

Dahi Puri

Ingredients

Golgappa
Imli / Tamarind Chutney
Green chutney
Sprouted green moongh dal
Thin sev
Chopped onion
Chopped coriander leaves
Boiled and mashed potato - 1 large
( add some chaat masala,red chilly powder and salt to the potato mix it and keep)
Beaten curd
( add needed sugar and a pinch of salt to curd mix and keep)

Dahi Puri

Method

There is no any measurements for this recipe add the above ingredients according to your taste.
Carefully make a small hole in the middle of golgappas (small puffed pooris) put some green moongh sprouts then fill it up with some potato mixture,sprinkle onions and coriander leaves.
Then add both the chutneys and curd, garnish with lots of sev,
Serve this immediately.
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Tamarind Chutney / Imli Chutney For Chaat / Sweet Tamarind Chutney

Tamaring Chutney

Ingredients
Tamarind -1 large lime size ball
Dates or Raisins - 1/4 cup
Brown sugar  or Jaggery -2 tbsp or less
Black salt - to taste
Chilly powder -1/2tsp
Roasted crushed jeera powder -1 tsp
Chaat masala -1/2tsp
Method
Boil tamarind & raisins together for 5 minutes,cool it  completely& make a puree.
Add enough water & boil it for 5 minute with other dry masala powders.
Cool & store it in fridge.
This chutney can be used as a dip for any starter or chaat items.

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Green Chutney / Mint Coriander Chutney For Chaat

Green chutney

Ingredients
Fresh mint leaves -1 cup
Coriander leaves -1 cup
Salt to taste
Lime juice - 6 tsp
Green chillies - 5
Ginger-1/4''
Method
Blend all ingredients in a mixi jar, add water & dilute it to a chutney consistency.
Store it in fridge & serve it with any starter or chat items.

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Bhel Puri / Bhel Poori - Chaat Recipes

Bhel Puri

Ingredients
Puffed Rice
Imli / Tamarind chutney
Green Chutney
Sprouted green gram dal
Grated carrot
Chopped onion
Chopped boiled potato
Chopped cucumber
Chopped tomato
Chopped coriander leaves,
Salt to taste
Chaat masala
Roasted peanuts
Thin Sev
Method
Take a wide bowl mix all above ingredients together lastly sprinkle some sev for garnish and serve immediately.There is no specific measurements add all according to your taste.

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Manathakkali Kuzhambu Recipe / Manathakkali Kulambu Recipe

Manathakali Kulambhu

Ingredients

Fresh Manathakali seeds-1/2 cup

Tamarind paste-1/2 tbsp

(dilute it in water)

Chopped onion-1/4

Chopped tomato- 1

Chopped garlic - 6

Chille powder-1/2 tsp
Coriander powder - 1/4 tsp
Jaggery - 1/4 tsp

Salt to taste

Sesame oil-5tsp

Turmeric powder-1/4 tsp

Tempering

Vadavam - 1 tsp

(or mustard,jeera,urad dhal & methi)

Method

Heat oil in a pan and temper it with above ingredients
Add onion,garlic & tomato fry till brown,then add the Manathakali seeds & all dry powders,fry for couple more minutes till raw smell has disappeared
Pour the tamarind juice and jaggery cook till oil separates.
Switch off the stove garnish with curry and coriander leaves and serve it with rice.

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Indian Lunch Menu Ideas

Lunch Menu
----------------
Manathakali Keerai Masiyal
Marundhu Rasam
Asparagus Karamani Poriyal
Cabbage Mor Kootu
Cucumbers

Mini Banana Leaf Sapadu
---------------------------------

Corn Pulao 
Chole
Palak Paneer
Roti

Cabbage Mor Kootu

Gangavalli koora tomato fry

Kothamalli Podi

Cucumber

Lunch Menu
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Rice
Manathakali Kulambhu
Keerai Masiyal
Potato Puttu
Cucumbers

Lunch Menu
-------------------
Mint Pulao
Mixed Vegetable fry
Boondhi Raita

Avarakkai Pulao
Avocado Raita with Microgreens

Indian Lunch Menu Ideas

Menu
---------
Rice
Veg.Kurma
Thengai Thogayal
Ajwain leaf Rasam

Guthi Vankaya Biriyani 
Egg Pepper Fry
Raita

Menu
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Plain Rice
Sambar
Brinjal Fry
Chutney Podi
Gobi fry
Rasam
Curd 

Pudhina Chutney / Mint Chutney / Pudina Thogayal / Pudina Thuvaiyal

Pudina Chutney

Ingredients
Pudhina / Mint leaves -1 cup
Green chilles-3
Ginger-1/2''
Oil - 3 tsp
Coconut - 4tsp
Tamarind paste or a small piece tamarind -1/4tsp
Urad dal-1 hand full
Channa dal-1 hand full
Salt to taste
Hing-1/4tsp
Method
Heat oil in a pan fry all above ingredients till light brown.
Cool completely add salt & grind to a fine paste.Add very little water to grind.
Enjoy with any tiffin or mix it with rice and enjoy!

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Paneer Stuffed Capsicum / Stuffed Capsicum / Stuffed bell Peppers

Paneer Stuffed Capsicum

For the filling
Finely chopped paneer - 1/2 cup
Frozen peas - 1/4 cup
Chopped tomato - 1 large
Chopped onion - 1/4 cup
Ginger and Garlic paste - 1/4 tsp
Chopped coriander leaves - a handful
Lemon juice - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1 tsp
Jeera powder - 1/4 tsp
Salt to taste
Oil - 2 tsp
Other ingredients
Green capsicum - 3
( cut into half and remove the seeds)
Oil - 1 tsp
Shredded mozzarella cheese as needed
Italian seasoning - to sprinkle on top
Method
Heat oil in a pan fry onion till light brown add the ginger and garlic paste saute till raw smell has disappeared.add tomatoes and fry till its soft.
Add the peas and all dry masala powders and cook till raw smell has gone.
Lastly add the paneer mix well.Switch off the stove add lemon juice and coriander leaves.
Your filling is ready to stuff inside the capsicum.
Brush the capsicum all sides with some oil and place it in a baking tray,bake it for 10 minutes at 400 deg.F till the capsicum changes colour.
Remove from the oven and fill the capsicum with the filling mixture.Put back in the oven and bake for another 10 minutes at 400 deg.F. Remove from oven sprinkle cheese and Italian seasoning on top and broil for 5 minutes till the cheese melts and its slightly brown.
Enjoy them hot!

Note:
a) Each oven is different so adjust the cooking time and temperature accordingly.
b) You can also make the filling with chicken or potato use your imagination.

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