Monday, September 30, 2013

Thinai Payasam

#ThinaiPayasam : #Millet are highly nutritious and non acid forming foods. Millet are rich in minerals like phosphorous, magnesium, potassium and iron. They release lesser glucose into blood stream over a longer period of time compared to polished rice. So millet is suitable for diabetic patients.

#Thinai is known as #FoxtailMillet in English. The botanical name is Setaria italica, formerly as Panicum italicum. Other names are German millet, Italian millet, Chinese millet and Hungarian millet. In ancient days Tamils consumed gruel prepared with thinai flour and other foods like kali, koozh also made.

Here let us see how to prepare payasam from thinai - foxtail millet.

Thinai Payasam [ Foxtail millet Payasam ]


Ingredients :
Thinai ( Foxtail millet )                     : 1/4 cup

Thinai [ Foxtail millet ]

Jaggary                                          : 1/4 cup ( adjust )
Kismis                                           : 10 t0 12

To grind :
Coconut scrap                      : 1 1/2 tblsp
Khus khus                            : 1/2 tsp
Cardamom                            : 2
Nutmeg                                : a small piece

Method :
Soak thinai for 4 hours.

Grind coconut, khuskhus, cardamom and nutmeg into a fine paste and keep aside.
Then grind thinai nicely and transfer into a vessel.


Keep vessel with thinai batter on a stove.
Maintain flame at SIM position.
Keep stirring till it attains porridge consistency.


Now add jaggary and mix well to dissolve.
Then add ground coconut paste.


Allow it to cook for 5 minutes.
Transfer into a serving bowl.
Garnish with roasted kismis.

Thinai Payasam [ Foxtail millet Payasam ]


Now thinai payasam is ready to enjoy.

Other Related Recipes :
Thinai Paal Payasam 2 [ Foxtail millet Payasam 2 ] Thinai Paal Payasam 3 [ Foxtail millet Payasam 3 ] Thinai Payasam 4 [ Foxtail millet Payasam 4 ]


Saturday, September 28, 2013

Green Tea Lemon

#GreenTeawithLemon : #Greentea is recommended to all for its anti oxidant property.
To know health benefits of Green tea click here.
I usually make hot green tea and have it without adding anything. Sometime I would like to have it with lemon and a dash of honey.

Green Tea with Lemon

Ingredients :
green tea bag                                  : 1
lemon juice                                     : 1 tsp
honey                                             : 2 tsp

Method :
Boil 3/4th cup of water.
Take green tea bag in a cup.
Pour hot water over the bag.
keep the bag in hot water for 2 minutes.
Discard the green tea bag.


now take lemon juice and honey in a tall glass.


Add green tea and mix well.
Your green tea is ready to enjoy.



You may like to try
Green Tea with Sweet Lime Green Tea with Mint

Bhel Puri Ragi Aval

#BhelPuriRagiAval : When I went to Chennai this time I saw a separate section for millets in a super market. I bought samai rice called little millet in English and ragi beaten rice. I prepared this bhel with ragi aval.

Bhel Puri with Ragi flakes

Ingredients :

Ragi aval                                                        : 1/2 cup
puffed rice ( pori )                                          : 1 cup
Small crispy pooris                                          : 6 ( optional )
Microwave pappad                                         : 1 ( optional )
Carrot  grated                                                 : 1/2 cup
Onion chopped nicely                                      : 1/2 cup
Tomato                                                            : 1 medium size diced
Coriander leaves thinly chopped                      : 1/4 cup ( adjust )
Coconut scrap                                                 : 1/4 cup

Masalas:
Coriander powder                                        : 1/2 tsp
Red chilly powder                                       : 1/4 tsp ( adjust to your taste )
Cumin powder                                             : 1/4 tsp
Rock salt                                                      : 1/4 tsp
Chaat masala                                               : 1/4 tsp ( optional )
Amchur powder                                          : 1/4 tsp ( optional )
Salt                                                              : 1/2 tsp ( adjust )
Sweet n Sour Imli chutney                          : 1/2 tsp
Honey                                                          : 1 tsp

Method :
Take ragi aval and coconut scrap in a vessel.
Sprinkle 1 tblsp of water with a pinch of salt.

Ragi flakes ans coconut scraping

Mix well and steam cook in a Idly pot for 7 minutes.


Now it would have been cooked very soft.
Take out and cool it. Keep aside.


In the mean time take all vegetables, onion, masalas and other ingredients in a wide mouthed vessel and mix well.







Then break poories or pappads into small pieces and mix well.
Now add steamed ragi aval and mix well.
Finally add puffed rice. Adjust salt and chilly powder.
Now its ready to serve.
enjoy with hot coffee or tea.

Bhel Puri with Ragi flakes

It has to be consumed as soon as prepared otherwise it would become soggy.
  

Thursday, September 26, 2013

Lemon Aval Steamed

#LemonAval  #LemonBeatenRice : #Aval - #BeatenRice - #RiceFlakes is called #poha in Hindi. Poha is one of the famous breakfast items in Madhya Pradesh.
I have seen in many of the road side hotels/dabas, poha is being constantly steamed over steaming pot.
Whenever we order for poha they used to serve hot steaming poha garnished with onions, carrots, green peas, boiled potato, chopped coriander leaves and topping with some savouries in a plate. So I tried my version of steamed poha adding a dash of lemon juice.


Ingredients :

aval ( beaten rice - poha )                       : 1 cup
Onion thinly chopped                             : 1 tblsp
Green chill slit lengthwise                      : 2 ( adjust )
Carrot nicely chopped                            : 1 tblsp
Cabbage nicely chopped                        : 1/2 cup
Curry leaves                                           : 10 to 12
Spinach nicely chopped                         : 1 tblsp


Lemon juice                                            : 2 tsp ( adjust )
Turmeric powder                                    : 1/4 tsp
Cumin powder                                        : 1/4 tsp
Red chilly powder                                   : 1/4 tsp ( adjust )
Mustard seeds                                         : 1/2 tsp
Gram dhal ( channaa dhal )                      : 2 tsp
Asafoetida                                               : 2 pinches
Oil                                                           : 2 tsp

Method :
Ketti aval [ Thick beaten rice ] has been taken to make lemon aval.
Take aval in a basin and wash thoroughly with water.
Then add 1/2 tsp of salt and mix well with 1/4 cup of water.
Keep aside for 15 minutes.

After 15 minute keep idly pot with enough water on high flame.
When the water is boiling keep the aval inside the pot and steam for 7 minutes.


In the meantime on another burner keep a kadai with oil on slow flame
First splutter mustard seeds,then add gram dhal and asafoetida.
When gram dhal becomes golden brown add green chilly and curry leaves.
Then add onions and cabbage and saute for few second.
Now add turmeric powder, cumin powder, red chilly powder and enough salt.
Saute well till the raw smell goes off.
Close with a lid for 2 minutes to cook cabbage slightly.
open the lid and add carrots and saute for a minute.


Now add the lemon juice, steamed aval and spinach.
Adjust salt and mix well.
Turn off the stove and keep it closed for 5 minutes.
Now its ready to serve.


This lemon aval does not require a side dish.
But it can be enjoyed with any pickle.







You might also like to try

aval upma
aval upma
lemon aval
lemon aval
aval upma without onion
aval upma without..
noodles with tomato sauce
noodles with tomato..
spaghetti
spaghetti



Wednesday, September 25, 2013

Thinai Pidi Kozhukattai - Fox Tail Millet Dumpling

#ThinaiPidiKozhukattai #FoxtailMilletDumpling :
Yesterday night I did not know what to prepare for dinner.
I simply opened the fridge and scanning all the racks what are all the thing available.
Then I saw a small cup containing rice batter saved while grinding for Idly some two days back.
Suddenly got an idea. Immediately soaked 1 tblspoon of green gram dhal and 2 tsp of urad dhal.
Then started preparing fox tail millet pidi kozhukattai.

#Millet are crops of rain fed areas. They are highly nutritious and rich in minerals like iron, magnesium, potassium, and phosperous. they are non-glutinous not acid forming food.
We can try these millets as an alternative to rice.
#Thinai is known as #FoxtailMillet in English. Now let me present the recipe of a dumpling with this millet.

Thinai Pidi Kozhukattai [ Foxtail Millet Dumpling ]


Ingredients :
Rice flour batter                             : 1/3 cup
Thinai flour                                    : 1/3 cup
Coconut scrap                                : 1/3 cup
Ground nut                                     : 1 tblspoon
Urad dhal                                        : 2 tsp
Green gram dhal                               : 1 tblsp


To Temper :
Mustard seeds                                 : 1/2 tsp
Red chilly                                         : 2 ( adjust )
Gram dhal ( channa dhal )                 : 1 tsp
Asafoetida                                        : 1/4 tsp
Salt                                                  : 1/2 tsp ( adjust )
Oil                                                   : 2 tsp

Method : 
Soak green gram dhal and urad dhal for 15 minutes.


Take rice flour, thinai flour and coconut in a wide mouthed vessel.


Pound ground nuts ( pea nuts ) and split into halves.


Keep a kadai with oil on slow flame.
Splutter mustard seeds and then add broken red chillies, gram dhal, ground nuts and curry leaves in the order.
When the nuts are fried well add to the vessel having other ingredients.
Completely drain water from soaked dhal and add to the vessel


Knead well with enough salt.
In the meantime keep Idly pot with enough water on stove with medium flame.

Take a small amla size kneaded dough and close the fist pressing the dough with fingers.
A dumpling is made.
Arrange on a idly plate smeared with oil.
Make like this and fill up the idly plate.
Keep the idly plate inside the idly pot and close with lid.

Thinai Pidi Kozhukattai [ Foxtail Millet Dumpling ]

Allow it to cook. Roughly takes 15 minutes.

When its ready transfer into a serving plate.

Thinai Pidi Kozhukattai [ Foxtail Millet Dumpling ]

enjoy with tomato sauce or pudhina chutny or without any chutny.


Tuesday, September 24, 2013

Kothamalli Thokku

#KothamalliThokku : #Kothamalli thokku ( #CorianderPickle ) is also called #Milagaithokku ( #GreenChillyPickle ). We generally get fresh coriander after rains and especially during winter season. When we get plenty of fresh coriander, we used to make this pickle and store for a year. If properly done and stored in an air tight container, it taste very good for two to three years also. It goes well with curd rice, upma and pongal.
Its one of the hot n spicy pickles. Let us see the method of preparation.

Kothamalli Thokku [ Coriander Pickle ]

Ingredients :

Kothamalli Thazhai [ Coriander leaves ]

Coriander leaves                              : 1/2 kg
Green chilly                                     : 1/4 kg
Tamarind                                         : 1 big lemon size ( adjust )
Salt                                                   : 5 tsp ( adjust )
Gingelly oil ( till oil )                      : 1/2 cup
Mustard seeds                                  : 2 tsp

Method : 
Remove stems of green chillies.
Wash well and pat dry with a clean towel.
Keep a kadai on slow flame with 2 tsp of oil.
Add chiily and saute well till it becomes soft.
Keep stirring at regular intervals.
Be careful the chilly may bust out due to heat and may harm you.
Let it cool down to room temperature.
Green chilly Sauteed Green chilly

Soak tamarind in hot water.
Clean coriander and wash two to three times.

Cut nicely and grind into a nice paste using a mixer grinder.
As far as possible grind without adding water.
Transfer into a bowl.
Coriander leaf paste

Now grind the chilly and transfer into the bowl containing coriander paste.
Squeeze out juice from tamarind and strain into the bowl.
green chilly paste

Add salt and mix well.

Now keep a kadai with half cup of oil.
Splutter mustard seeds and slowly add the prepared mix.
Stir well and allow to simmer on slow flame.
Keep stirring at regular intervals till the mix completely loses its water content.
The process will take more than an hour depending on the water content.
simmering kothamalli thokku simmering kothamalli thokku

When its ready the oil comes out and the mix does not stick to the surface of the kadai.
Cool to room temperature and transfer into a clay/glass container.

Kothamalli thokku

Keep in bright sunlight for a week and then store in a glass/pet bottle.

If you do not have a place to dry, daily heat in a kadai for 10 minutes for three to four days.
Then store in a airtight glass/pet bottle.

Whenever required use a dry spoon. Do not keep a spoon permanently inside the thokku.

This thokku is very very spicy and goes well with curd rice.

If you do not have time to prepare coconut chutney or any chutney for upma or pongal then this thokku comes in handy.

Take a tea spoon of of thokku in a small cup and add 3 tsp of water and pinch  of salt.
Mix well & this watery thokku with a dash of gingelly oil ( sesmae/till oil ) goes well with rawa dosai.










Other pickle recipes you might like to try

Lemon in salt [ uppu elumichangai ]
lemon in salt
avakkai urugai - my style
avakkai - mystyle
Nellikkai Thokku [ Goose berry ( Amla ) Pickle ]
nellikkai urugai
Thakkali Thokku [ Tomato Pickle ]
thakkali thokku
Maangai Thokku [ Mango Pickle ]
maangai thokku