MILLETS RECIPE

Uma's Recipe Blog

Kuthirai vali pongal      (Barn yard millet)

Kuthiraivali rice- 1 cup                                                                                                  

Moongdhal-1/2 cup   

Ghee, refined oil- 50 gm, 4tbsp

Pepper, jeera,(cumin)-25gm,25gm 3tsp each

Curry leaves-2 sticks

Ginger- small piece

Salt- 1tsb (required quantity)

Cashewnut-50gm

Water-4 cups

In a frying pan roast the kuthirai vali(barn yard millet) and moongdhal for 3 minutes and wash the mixture. In a pressure pan or cooker pour oil and ghee and heat it, now add pepper,jeera,ginger,curryleaves and cashews (till it turns into golden brown). Now add the rice mixture to the pan and pour the water as mentioned above, add salt 1tsb and mix it well and close the lid and pressure cook it for (10-15 minues) (3-4whistle)After the pressure release open the lid and serve in a plate with using a cup and garnish with ghee&fried cashews.

(serve with coconut chutney & sambhar)

Ragi puttu&laddu (kezhvaragu) (finger millet)

         

Ragi flour-2 cup

Water-1cup

 salt – ¼ tsp

coconut-1 (grated)

ghee-50gm

jaggery  powder-1 cup

cashew nuts and dry fruits, mashed bananas (1 or 2)

Cardamom-3(nos) powdered

First roast the ragi flour in a pan & put it in a bowl. Warm the water and add ¼ tsp of salt in it  and sprinkle the water in to the flour and mix it . Now close the flour mixture with a plate for 10-15 min. Now take 2 Tablespoon of flour in the Puttu Maker,add 1 Table Spoon of grated cocunut as topping.Now add the second layer of the flour (2 Table Spoon) and add Coconut Grating Again.This gives the Layer by Layer Effect. Keep the puttu maker above the cooker and steam it for 10 min. Using a stick gently remove the puttu from the puttu maker. Now add little ghee (1 tbsp) add cardamom powder, jaggery powder (4 to 5 tbsp) cashew nuts dry fruits mix it evenly, now add mashed bananas and make the mixture as laddoo (small balls)

(For plain puttu no need to add banana jaggery cardamom etc) serve with brown channa gravy)

THINAI ADAI (Thinai - Foxtail Millet)

Thinai rice (foxtail millet) 1 cup

Raw rice -3/4 cup

toor dal _1/4

moong dal-1/4

urad dhal-1/4

Bengal gram-1/4

(onion, coconut,)- if needed

Green chilly-2

Dry chilly-2

Curry leaves- little

Asafoetida-1 pinch

Salt-1tbsp

Grind all the things given above in a mixer grinder to make dosa batter. add coriander leave, and make it as dosa in a pan.(serve it with coconut chutney or onion chutney,pudinachutney)

It is tastes excellent with Avial  or  jaggery powder.

Barn Yard millet dosai

Kuthirai vali rice-1 cup                                                    

Idly rice- 2 handful

Urad dhal-1/4cup

First grind urad dhal and then add idly rice and barn yard millet & make it as dosa batter. By using dosa pan make it as dosa.

(serve with coconut, tomato or onion chutney)

Varagu coconut rice(kodo millet)

Varagu rice _ 1 cup

Water- 2   1/2 cup

For seasoning:

Oil-4tsp

Mustard seeds-1tsp

Broken urad dhal-1tsp

Bengal gram –(kadalai paruppu)- 1tsp

Groundnut-1tsp

Onion-2nos

Coconut-grated-1/2 portion of the coconut(1cup)

Green chilly-3nos

Curry leaves- 10- 15 leaves

Coriander leaves- little(garnishing)

Wash the  varagu rice and put in the cooker and add water as mentioned above &cook for 10 min(3-4 whistle) after pressure is released cool the rice to the room temperature.

In a frying pan pour oil heat it add mustard seeds,urad dhal,groundnut,Bengal gram,onions(fry till turns golden brown),green chilly, curry leaves and add grated coconut &salt shallow fry for( 3-4)mins.Now mix both the rice & coconut mixture garnish with coriander leaves.

(fry the cashews and add to the rice if needed).( serve the rice with tomato chutney and papad.)

Kambu Idly (pearl millet)

Kambu – 1 cup

Raw or idly rice-1 cup

Urad dhal-1/4 cup

Fenugreek seeds-1/2tsp

Salt-1 tbsp

Seasoning ;

Oil-1tsp

Mustard seeds, -1tsp

Broken urad dhal-1tsp

Bengal gram-1tsp

Cashews-10 nos

Carrot-1no(grated)

Grind  the kambu, rice, urad dhal and fenugreek seeds and make it as a batter .Add the  seasoning ingredients in to the batter. In a idly pan spread gingelly oil and pour the batter, close the lid. Steam it for 15-18 minutes.

(serve it with Onion,tomato,pudina or coconut chutney)

Kuthirai vali Sambhar rice

Kuthirai vali rice-1cup

Toor dhal-1/2 cup

Water-4cups

Oil-3tbsp

Mustard seeds-1tsp

Fenugreek seeds-1/2tsp

Onion-2no

Tomato-1no

Tamarind-  small ball(lemon size)

Potato-small 1 no

Carrot-2 nos

Beans-5 nos

Green Peas-little(if needed)

Brinjal-2nos

Gingelly oil or ghee-2tsp

Roasting

Coriander seeds- 1tsp

Fenugreekseeds-1/2 tsp

Bengal gram-1tsp

Urad dhal-1tsp

 Gratedcoconut-1 small cup

Curry leaves- little

Asafoetida-2pinch

(Roast all items and grind in the mixer grinder by adding little water.)

In a pressure cooker or pan add oil,mustard seeds onion,curry leaves,tomato fry it nicely and add all the vegetable and then add the grinding paste &add rice,dhal, water,salt and coriander leaves. Mix it well. Close the lid pressure cook for 10-15 mins. (3-4 whistle) Add ghee or gingelly oil to the top of the sambar rice.

(serve with  onion rytha and pappad)