Varagu Elumichai Saadham / Kodo Millet Lemon Rice

Normally I cook millets and have them with curry and vegetables. But for a change tried variety rice. It was very nice. I have used Kodo millet here, but any other small millet can be used. Peanuts are optional, but they add to the crunch.

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Varagu Elumichai Saadham / Kodo Millet Lemon Rice

Ingredients:
1 cup varagu
1 large lemon
Salt as required
1/4 tsp turmeric
1 green chilly chopped finely
Few curry leaves
1/2 tsp mustard
1/2 tsp urad dhal
1 tsp gram dhal
1 tbsp peanuts (optional)
3 tbsp gingelly oil
A pinch of asafoetida

Method:
1. Clean the millet, wash and cook in a pan with 2 cups water, so that the grains are separate. Be nearby, it will be done in 5 minutes.
2. Cool the cooked millet in a large plate with 1 tbsp of gingelly oil.
3. Squeeze the juice from one lemon and remove the seeds. To this add salt and turmeric.
4. In a pan, heat oil. Add mustard, urad dhal, gram dhal and peanuts. Add a pinch of asafoetida.
5. Now add chopped green chilly and curry leaves to the pan.
6. Pour this tempering over the cooled millet and add the lemon juice mix.
7. Mix well to get a uniform mix. Adjust salt if required.
8. Serve with choice of chips or vadaams.

December 7, 2014. Tags: , , , , . Antidiabetic recipe, Healthy Recipe, Millet recipe, Rice/Pulav/Biriyani. 1 comment.

Thinai Pongal / Foxtail Millet Pongal

Thinai tastes good when combined with moong dhal. Made venpongal with substituting thinai for rice. Tasted yummy with sambhar.

Thinai Pongal / Foxtail Millet Pongal

Ingredients :
2 cups thinai arisi ( dehulled foxtail millet)
1/2 cup split moong dhal
Salt as required

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For tempering :
1 tbsp ghee
1 tbsp oil
10 no cashews
1/2 tsp pepper
1/2 tsp jeera
1/2 tsp finely chopped ginger
1 green chilly finely chopped
Few curry leaves

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Method:
1. Wash thinai arisi and moong dhal. Pressure cook the millet and dhal together with required salt and 3 1/2 to 4 cups water for 3-4 whistles.
2. Do the tempering with pepper, jeera, ginger, green chilly and curry leaves. Add fried cashews as a garnish. Taste with sambhar and coconut chutney.

September 24, 2014. Tags: , , , , , . Antidiabetic recipe, Breakfast recipe, Healthy Recipe, Millet recipe, Rice/Pulav/Biriyani. Leave a comment.

Kudhiraivaali Dosai / Barnyard Millet Dosai

A millet dosa again..The recipe is simple..Add millet and urad dhal in the ratio of 4:1…Follow the same steps as for other millet dosas. For example check out Jowar Dosai

Kudhiraivaali Dosai / Barnyard Millet DosaiIMG_20140728_080958625

 

August 31, 2014. Tags: , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe, Tiffin. Leave a comment.

Varagu Ulundhu Saadham / Barnyard Millet Urad Dhal Rice

Varagu-ulundhu Saadham

I tried replacing normal rice with varagu in this recipe. It was tastier than the regular uluntham paruppu saadham.

I used 2 cups varagu and 1 cup black urad dhal . All the other ingredients and method are same as in my recipe of uluntham paruppu saadham. It is served with aviyal / vendakkai pachadi and ellu thuvaiyal.

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August 26, 2014. Tags: , , , , , , . Antidiabetic recipe, Healthy Recipe, Millet recipe, Nellai Samaiyal, Rice/Pulav/Biriyani, Saiva pillai samaiyal, Sprouts/Legumes. Leave a comment.

Thinai Dosai / Foxtail Millet Dosai

Thinai arisi (dehulled thinai ) is used for this recipe. This is my first time trying thinai dosai. Thinai dosai turned out soft and spongy. Taste it with chutney of your choice.

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Thinai Dosai

Ingredients :

6 cups thinai arisi

1 and 1/2 cups urad dhal

1 tsp fenugreek seeds

salt as required

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Method :

  1. Wash and clean thinai arisi and urad dhal.
  2. Soak them separately for 2 hours. Soak the fenugreek seeds along with urad dhal.
  3. Grind separately into a smooth batter and mix the batters together as you would for regular dosa batter.
  4. Add required salt and allow to ferment overnight or for eight hours.
  5. Make soft or crispy dosas and serve with chutney of your choice. I served this with brinjal chutney.

August 11, 2014. Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe, Tiffin. Leave a comment.

Thinai Arisi Payasam / Foxtail Millet Payasam

This is a simple and tasty recipe. I prepared This for my little one on her birthday. She loved it. Thinai Arisi is the dehulled version of thinai. Thinai has a rough outer skin and can’t be eaten as such. Dehulled thinai Arisi is available in most of the supermarkets and all organic stores. It is pale yellow in color.

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Thinai Arisi Payasam / Foxtail Millet Payasam

Ingredients :

3/4 cup thinai arisi

1/4 cup moong dhal

1 1/2  – 2 cups jaggery ( adjust acc to taste )

2 cups milk

3-4 pods of cardamom

1/3 cup shredded coconut

10 no cashews

Method:

Wash thinai arisi and moong dhal and pressure cook for 3 whistles.Alternatively you can cook them together in an open heavy bottomed vessel till they are softly cooked.

Add 1/2 cup water to jaggery and heat it in a separate vessel till the jaggery dissolves completely. Sieve it to get jaggery syrup.

Wet grind coconut and extract first milk.

After taking the first milk, add cardamom, cashews to the coconut remnants and grind to a paste.

Heat a heavy pan. Add jaggery syrup to the cooked thinai arisi and dhal and mix well.Add milk. Now add the coconut cashew paste and let it boil. Finally add the coconut milk. Let it boil once. Remove from the heat.

I didn’t add ghee fried cashews to the payasam since I had already added cashews in paste form. If you like you can add ghee fried cashews too.

If you feel that the payasam is thick, add some more milk or little bit water to adjust the consistency.

 

May 7, 2014. Tags: , , , , , , , , , , . Antidiabetic recipe, Festival special, Healthy Recipe, Millet recipe, Sweet/dessert, white sugar free. Leave a comment.

Saamai Arisi Idly & Dosai/ Little Millet Idli & Dosai

We are trying to consume millets at home at least once a day. Millets can be again sub classified into large millets and small millets. Large millets are kambu, ragi and vellai cholam. These are usually made into Dosa or adai. Small millets are varagu, saamai, thinai and kudiraivaali. Small millets can be cooked as rice, upma, pongal or made into idli, dosai and adai.Large millets are easily available. Nowadays the availability of small millets has also increased due to the increased awareness of their health benefits. I see many cookery programs in TV channels concentrating on millet recipes. Even magazines feature articles and recipes on millets regularly. This has a lot of advantages. People get more exposure about millets and their health benefits. But there is a downside to this trend. Since there is more of demand and less supply the price Of millets in the market has risen. Organic shops especially quote an exorbitant price. Commercially packed millets are polished to make them look bright which compromises their health benefits.

This time when we went to native place got few kilos of small millets from a local Arisi mandi. The millets are not polished and the price is less too.

The simplest way to cook a small millet is to wash and cook it with 2-3 cups water as millet rice. This can be a substitute for regular white rice and can be had with any curry and vegetables of our choice. Alternatively they can be soaked along with urad dhal in 4:1 ratio and made as Idly or dosai.

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May 5, 2014. Tags: , , , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe, Tiffin. Leave a comment.

Vellai Chola Dosai/Jowar Dosai

I have already mentioned about the health benefits of millets in my post on kudhiraivali arisi/barnyard millet rice.

Jowar or vellai cholam is a crop native to Africa and later spread to Asian countries.

Its health benefits are

*gluten free

*high protein content

*good source of dietary fibre, iron, phosphorous and thiamine

*high in antioxidants-reduces risk of cancer, diabetes and heart diseases

*low glycemic index-gets digested slowly and gives sated feeling

Dosas are a tasty way of cooking millets. Any millet can be made into a dosa and had with choice of chutneys.

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Vellai Chola Dosai/Jowar Dosai

Ingredients:

4 cups jowar/vellai cholam

1 cup urad dhal

½ tsp methi seeds

salt as required

Method:

  1. Soak jowar separately and urad dhal+methi seeds separately for 3-4 hours.
  2. Grind each separately into a smooth batter as you will for regular idli/dosa.
  3. Mix both batters together with required salt and allow to ferment overnight or eight hours.
  4. Make crispy or soft dosas. Tastes best with milagai-poondu chutney or vadaga chutney.

July 1, 2013. Tags: , , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe. 9 comments.

Ragi Dosai/Fingermillet Dosai– Easy method

For this easy way of making ragi dosa we need to prepare ragi flour first. Alternatively one can use store bought flour too.

Ragi grains might contain sand particles, so they need to be washed several times in water to remove the impurities. Then ragi is drained and dried in the sun. After which it is made into flour in the mill.

Using urad dhal batter helps in getting a soft dosa compared to using ragi flour alone. Even ragi idlies can be made with this batter.

Health benefits of ragi

*Rich in calcium and iron: good for women and kids, especially pregnant women, lactatating women and growing kids. It is one of the early weaning food for a baby. Mothers who dont have enough breast milk can give ragi porridge to babies, which gives almost all the nutrients as in breast milk.

*helps in weight loss due to low glycemic index

*good source of fibre and lowers cholesterol

*good for diabetes patients

*Ragi porridge is a great cooling food in summer, when taken with buttermilk and shallots.

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Ragi Dosai/Fingermillet dosai – Easy method

Ingredients:

1 cup urad dhal

¼ tsp methi seeds

5-6 cups ragi flour

Salt as required

Method:

  1. Soak the urad dhal for 1-2 hours along with the methi seeds and grind it to a smooth batter.
  2. Add water to the ragi flour to attain a thick batter consistency.
  3. Mix the two batters together with required salt and allow to ferment for 8 hours or overnight.
  4. Make dosas the next day-crispy or soft. Tastes best with raw onion chutney or milagai-poondu chutney or even with idly milagai podi.

July 1, 2013. Tags: , , , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe. 4 comments.

Varagu Arisi Dosai/Kodo millet dosai

Varagu arisi is one of the important millets, which has a low glycemic index. It is supposed to prevent diabetes if used regularly. I see it marketed in many of the supermarkets as antidiabetic rice. As I mentioned in my earlier post, I had got some varagu arisi from DH’s native place. I had read in kumudam health magazine that it can be cooked like regular rice or made into batter to make dosa. Since DH loves dosa varieties I made dosa with it. It more or less tasted like regular rice dosa with a faint nutty flavour.It soaked very quickly also. I used it with urad dhal in the ratio of 4:1 and I was able to make thin crispy dosas.Even my two year old loved it. I served this with kadalai chutney.

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Varagu Arisi Dosai/Kodo millet dosai

Ingredients:

4 cups varagu arisi/kodo millet

1 cup urad dhal

1/2 tsp fengreek seeds

salt to taste

 

Method:

  1. Clean and soak varagu arisi for an hour or two.
  2. Soak urad dhal separately with fenugreek seeds.
  3. Grind the dhal and rice separately .
  4. Mix them together with the required salt and allow it to ferment for 8 hours or overnight.
  5. Make soft idlies or crispy dosa. Serve with chutney of your choice.

May 2, 2013. Tags: , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe. 4 comments.