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.

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.