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Friday, September 26, 2014

THINAI PONGAL / THINAI VENNPONGAL

THINAI VENN PONGAL,THINAI PONGAL, HOW TO MAKE THINAI PONGAL, MILLET RECIPES

INGREDIENTS:

Thinai (Foxtail millet): 2/3 cup
Moong dhal - 1/3 cup
Water - 2 3/4 cups
Grated ginger - 1/2 tsp.

Green chilly -1
Salt - to taste
Hing - a pinch
Pepper - 1 tsp.
Cumin seeds - 1 tsp.
Curry leaves - few
Ghee - 1 ladle
Cashews - 10 no.

METHOD:


Dry roast thinai and moong dhal separately until hot. Wash well.

Pressure cook 
thinai and dhal in medium flame alongwith water, without adding salt, for 3 whistles.  

In a pan, heat a spoon of ghee and fry cashews till golden brown. Keep aside.

In the same pan, heat a tablespoon of ghee, add pepper. When pepper splutters, add cumin seeds, curry leaves, grated ginger, chopped chilly and hing. Pour it over the rice. Add salt and mix well. Garnish with cashews. Add the remaining ghee while serving.
Have it with
coconut chutney or  kothamalli chutney.

Wednesday, September 24, 2014

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS


CLICK ON THE RECIPE NAME FOR LINK cell row index

Friday, September 19, 2014

PALAK PHULKA

HOW TO MAKE PALAK PHULKA / HOW TO MAKE SOFT PALAK PHULKA

INGREDIENTS:

Whole wheat atta- 2 cups

Palak  - 1 bunch (Approximately 3/4 -1 cup of puree)
Green chilly - 1
Salt- 1/2 tsp.
Tong

Rolling pin
Rolling board



METHOD:

Clean the palak and take out the leaves. Discard the stem. Blanch (Put in hot boiling water for 2 minutes, drain completely and run under cold water) the palak and grind it  alongwith green chilly to a puree.


Take an easy to knead bowl, put in the atta, palak puree and salt, mix it to a medium-soft dough. Add very little water  if necessary. Knead well with your palm and fist it until soft. Keep aside for 20-30 minutes.

Make small balls out of the dough. Take a ball, dust with little flour(atta), and roll out to a chapati. Meanwhile, heat a skillet and when hot, place the rolled chapathi on it. When the colour changes slightly, flip it to the other side. When you see small bubbles forming on this side, take out using the tongs and  put the first side down on the roti grill which is placed on direct high flame OR you can put it directly on open flame using the tongs.  When it puffs up, roast the other side. Take it out from the grill using the tongs and brush with ghee for added taste. Serve hot.

Monday, September 15, 2014

KUTHIRAIVALI KARAMANI PIDI KOZHUKATTAI / BARNYARD MILLET COW PEAS PIDI KOZHUKATTAI

KUTHIRAIVALI KARAMANI PIDI KOZHUKATTAI / BARNYARD MILLET COW PEAS PIDI KOZHUKATTAI / HOW TO MAKE KUTHIRAIVALI KARAMANI PIDI KOZHUKATTAI / HOW TO MAKE BARNYARD MILLET COW PEAS PIDI KOZHUKATTAI

INGREDIENTS:

Baryard millet (Kuthiraivali) - 1 cup
Cow peas - 1 tablespoon
Toor dhal - 1 tsp.
Cumin seeds - 1/2 tsp.
Black pepper - 1/4 tsp.
Scraped coconut - 1/4 cup
Salt - to taste
Water - 2 1/4 cups

For Tempering:

Oil - 1 1/2 tablespoons
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Hing - a pinch
Green chilly - 1 (finely chopped)
Curry leaves - a sprig

METHOD:

Soak cow peas for half an hour and pressure cook alongwith water and salt for 2 whistles. Drain water completely and keep aside.

Pound toor dhal, cumin seeds and black pepper coarsely. Add barnyard millet (kuthiraivali) and pound again to rawa consistency.

Heat oil in a pan. Add mustard seeds. When it splutters, add split urad dhal, chillies, hing and curry leaves. When golden brown, add water and salt. When it starts boiling add the pounded millet rawa, cooked cow peas, scarped coconut and stir without any lumps. Stir in medium heat until thick and like a dough. When slightly cool, take out a fistful from the dough and form oblong balls.. Likewise, shape all the dough to oblong balls. Grease an idli plate, place the balls and steam cook for 10-12 minutes. Serve hot with any chutney of your choice.


Friday, September 12, 2014

HOW TO COOK MILLETS? / MILLETS COOKING BASICS / SAAMAI SADHAM / SAAMAI RICE

HOW TO COOK MILLETS? / MILLETS COOKING BASICS / SAAMAI SADHAM / SAAMAI RICE

What are millets?

Millets, known as Sirudaniyam in Tamil, are small seeded grains, gluten free and  non-allergic. They are rich in fiber, iron, calcium and phosphorous. Also rich in protein, amino acids, minerals and anti-oxidants.

Benefits of millets:

Highly effective in reducing weight. Controls  blood sugar level. Lowers the risk of diabetes. Repairs body tissues. Prevents constipation. Prevents ulcers. Helps in easy digestion. Reduces the risk of cancer. Good for heart. Improves stamina. Improves  body metabolism. Controls arthritis. Improves skin disorders. Improves menstrual disorders. Lowers cholestrol and triglycerides. Magnesium in millets reduce the effects of migraine. Lowers high blood pressure.

Millets can be substituted for rice and wheat in day to day cooking. However, millets should not be consumed in great quantities by those with thyroid disease.

GLOSSARY OF MILLETS

Tamil
English
Hindi
Kuthiravaali Barnyard millet Jhangora
Saamai Little millet Kutki
Varagu Kodo millet Kodra
Pani varagu Proso millet Barri
Thinai Foxtail millet Kangni
Kambu Pearl millet Bajra
Kezhvaragu / Ragi Finger millet Mandua
Cholam Sorghum Jowar

Let  us start with the basics on cooking millets. How to cook millets? You can either cook it in a vessel or  pressure cook.

HOW TO COOK MILLETS? / MILLETS COOKING BASICS / SAAMAI SADHAM / SAAMAI RICE

INGREDIENTS:

Any millet (Saamai, Kuthiravaali, Varagu or Thinai) - 1 cup
Water -  2 1/2 OR 2 3/4 cups  ( I used 2 3/4 cups)

METHOD:

Remove the grits and wash the millet well. Add water and pressure cook for 3 whistles. Serve with sambhar, rasam and  curd.

Vessel method: 

Any millet (Saamai, Kuthiravaali, Varagu or Thinai) - 1 cup
Water - 3 cups

Boil water in a pan. Remove the grits and wash the millet well. Drain the water completely. When water starts boiling, add the millet and cook  covered in medium heat until the water is absorbed and soft. Keep aside covered for 15 minutes. It will get fully cooked in the steam. Fluff with a fork. Serve with sambhar, rasam and  curd.

NOTE: If millet is cooked with less water it doesn't get cooked properly. As I prefer completely cooked millet, I use the above proportion. However,  you can adjust the water  level to suit your preference.