Thinai-Fruit-Custard

#ThinaiFruitCustard  #FoxtailmilletFruitCustard : #Thinai or #ThinaiArisi is known as #FoxtailMillet in English. It is one of the richest sources of iron,zinc and copper. The color of the grain is mild brownish or golden. It is slightly sweeter in  taste compared to all other millet.

Usually flavored corn flour called custard powder is used for making fruit custard, a popular dessert. I had very little whole thinai grains in my store. Seeing its container I thought why the same fruit custard cannot be prepared with thinai [ foxtail millet ]. Immediately I swung into action and soaked whole grains of thinai in water for 2 hours. Then extracted milk by grinding with water in a blender. Then prepared a thick porridge with the extracted thinai milk, cows milk and sugar.
Then allowed to cool down to set. Then topped the set custard with banana. That day I had only banana at home. Other fruits can also be added to the thinai custard.

Now comes the method of preparation.
can prepare approximately 1 1/2 to 2 cups of thinai custard.

Ingredients :
1/3 cup	Thinai [Foxtail millet ] whole grain
1 cup	Milk [ already boiled and cooled ]
1/3 cup	Sugar [ adjust ]
1 pinch	Salt
1/4 Tsp	Vanilla essence
1	Banana
1/3 cup	Apple pieces
1 Tsp	Pomegranate pearls

Method:

Soak whole grains of thinai [ foxtail millet ] in a bowl after washing thoroughly for 2 hours.

After 2 hours grind with 1/4 cup of water using a blender.
Then strain through a tea filter into another bowl.
Put back the ground grain that settled over the filter again into blender jar.
Add some water and grind and then strain into the same bowl.
Again repeat the process one more time.
Finally discard the sediments.
Keep aside the thinai milk extract.

Now take the milk and sugar in a wide mouthed vessel.
Heat on a stove over a slow flame and keep stirring until sugar dissolves.
Then slowly add thinai milk and salt stirring continuously.
After sometime the milk becomes shiny and attains porridge consistency.
Keep stirring till you get a thick porridge.
Finally add Vanilla essence.
Turn off the stove and transfer into serving bowls.
Allow to cool down to room temperature to set the custard.

It can also be refrigerated to set after it cools down to room temperature.
Then top it with banana slices and other fruits.
Enjoy tasty and yummy thinai fruit custard after a sumptuous meal!!

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Millet Special

Samai-Buckwheat-Payasam

#SamaiBuckwheatPayasam : #Samai or #SamaiArisi is called #LittleMillet in English. This belongs to small seeded cereals commonly known as #millet. These millets can be grown in places where rainfall is very poor and also not so fertile soil.
Daily we have been watching advertisements on TV showing how healthy the oats is for heart. But along with it millets have to be included as they are rich in Magnesium. Magnesium helps to lower high blood pressure and also prevents heart attacks. Apart from magnesium millets are rich in iron, copper, manganese, calcium, zinc and vitamins A & B. Little millet is one of the millets having good amount of iron and zinc compared to rice or wheat.
#Buckwheat is not a cereal but seed of a fruit. It is triangular in shape and brownish pink or brown in color. It is rich in protein and helps in strengthening the capillary walls.
I have taken little millet and buckwheat to prepare a tasty coconut payasam.
Approximately 2 cups of payasam can be prepared.

Ingredients :
1/4 cup	Samai [ Little Millet ]
1 Tbsp	Buckwheat
1 pinch	Salt
1/3 cup	Coconut milk
1/4 cup	Jaggery [ adjust ]
To grind :
3 Tsp	Coconut scrapping
1 Tsp	Khuskhus [ poppy seeds ]
2	Cardamom
small piece	Nutmeg
2 or 3	Cashew nuts
To garnish :
2 Tsp	Almond shavings

Method :

Take samai and buckwheat in a small vessel.

Wash two or three times.

Add 3/4 cup of water and a pinch of salt.

Take a pressure cooker and add 1 cup of water.
Keep the vessel in the cooker and close the lid with weight on.

Allow three whistles. 

Then reduce the flame and cook for 5 minutes.

In the meantime grind the given ingredients into a smooth paste adding 1/4 cup of water.
Set aside.

In another vessel take jaggery and add 1/4 cup of water.
Heat on a stove over slow flame.
Dissolve jaggery with a ladle.
Turn off the stove once the jaggery has completely dissolved in water.
Strain through a filter into a big vessel to remove any stones and impurities.
Set aside.

Open the cooker once it ran out of steam.
Take out the cooked samai - buckwheat.
Mash well with a ladle.
Heat the jaggery water on a stove over a medium flame.
Add mashed samai-buckwheat and mix well.
Bring it to boil and then add the coconut paste.
Reduce the flame and allow to simmer for 5 to 8 minutes.
When all blend together and becomes a porridge add coconut milk.
Simmer for 2 to 3 minutes.
Turn off the stove and transfer into serving bowls.
Top it with almonds.
Tasty yummy samai buckwheat payasam ready.
Enjoy with pakoda or vadai.



Note :

• The color and taste of the payasam depends on the type of jaggery taken.
• The payasam has to be cooked over slow flame after adding coconut milk.
• Coconut milk lighten the color of the payasam.
• Payasam can be garnished with coconut pieces roasted in ghee.

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Aval Paal Payasam	Thinai Payasam 4	Thinai Payasam
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Recipe Index

Sorghum-Appam - Chola-Appam

#SorghumAppam  #CholaAppam : My experiments with #sorghum [ #cholam ] was a great success when I prepared Cholam Idli, cholam dosai and cholam kuzhi paniyaram. So with great enthusiasm I tried appam two days back. Yes I was able to make crispy, tasty soft appams.
Let me present the exact amount of ingredients needed to make appam and the method of making appam over a tawa in this post.

Ingredients :
1 cup	Idli Rice
1 cup	Sorghum [ cholam ]
2 cup	Raw Rice
1/8 cup	Black gram [ urad dhal ]
1/8 cup	Thuvar dhal
1/8 cup	Fenugreek [ venthayam ]
4 Tsp	Salt

Method :

Soak fenugreek in a small bowl for 6 to 8 hours.

Soak idli rice, raw rice and sorghum [ cholam ] in a big vessel for 3 hours with enough water after washing 2 or 3 times.

In a separate bowl soak black gram and thuvar dhal together for 3 hours.

After 3 hours wash the grinder and grind fenugreek, black gram and thuvar dhal together.

Sprinkle water at regular intervals to get a fluffy batter.

Take out and transfer into a big vessel once the batter becomes fluffy.

Then grind rice and sorghum till the batter becomes smooth.

Add enough water at regular intervals.

Finally add salt into the grinder and transfer into the same vessel containing fenugreek-dhal batter.

Add 1/4 cup of water into the grinder and wash the grinder.

Add this washed water also into the batter.

The appam batter should be watery.

Mix well with hand and keep in a warm place for 6 to eight hours or overnight to ferment.

After fermentation,
Keep a tawa on a stove over medium flame and smear oil using a cloth over the surface of the tawa.

Once the tawa becomes hot pour a ladle full of maavu at the centre of the tawa.
Spread the maavu ( batter )  uniformly over the tawa and close with a lid.

Appam gets cooked very quickly.

Open the lid. Don't have to turn other side. Appam has to be cooked one side only 

Transfer the appam on to a serving plate.
In the same way again apply oil over the tawa using the cloth dipped in oil.
Then make appam following the method explained above,
Appam takes very less time to cook.
Serve hot with sweet coconut milk* or coconut chutney 

or wet red garlic chutney .

*Extract coconut milk with lukewarm water and add enough jaggery & cardamom powder.






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Samai-Bisibelebath

#SamaiBisibelebath : #Samai or #SamaiArisi is the smallest millet and so it is called #LittleMillet in English. I usually cook rice & thuvar dhal in a pressure cooker and prepare sambar separately. Then mix together adding bisibelebath powder and then topping it with tempering. But my daughter told me to cook together all the ingredients in a pressure cooker. Yes she is right!! The bisibelebath I prepared with Samai arisi following my dear daughters' recipe was a great success!!
Take 4 or 5 vegetables available at home.
Here comes the recipe.

Ingredients :
1/2 cup	Samai Arisi [ Little Millet ]
1/4 cup	Thuvar dhal
1 pinch	Turmeric powder
big lemon size	Tamarind
10 - 15	small Onion [ sambar onion ]
1 smaller size	Onion, slice thinly
3 - 4	Green chilly, slit lengthwise
10 - 15	Curry leaves
1/4 cup	Noolkhol chopped
1/4 cup	Brinjal chopped
1/4 cup	Drumstick chopped
1/4 cup	Carrot chopped
1/4 cup	Potato chopped
1/4 cup	Green peas [ optional ]
4 Tsp	sambar powder
2 Tsp	Coriander Powder
1/4 Tsp	Turmeric Powder
3 Tsp	Salt [ adjust ]r
3 Tsp	Bisibelebath powder
1/2 Tsp	Red chilly powder [ adjust ]
To Temper :
1 Tsp	Mustard seeds
1/2 Tsp	Asafoetida powderr
2 Tsp	Oil
Final Tempering :
1 Tsp	Ghee
1/4 Tsp	Red chilly powder
1 Tsp	Mustard seeds
6 - 7	Curry leaves

A small amount of chopped coriander leaves to garnish.

Method :

Soak tamarind in warm water in a bowl.

Wash samai arisi and thuvar dhal togethar in a vessel.

Keep aside.

Heat a kadai on a stove over a slow flame.

Add oil and crackle mustard seeds.

Then add asafoetida, green chilly, curry leaves and  small onion.

Saute for a minute.

Then add thinly sliced onion and saute for half a minute.

Transfer into a pressure cooker.

Now saute all the vegetable for a minute in the same kadai adding half a teaspoon of oil.

Add all the given powders and saute for few seconds.

Then transfer into the same pressure cooker.

Add 3 1/2 cups of water, salt and samai arisi & thuvar dhal.

Heat on a stove over high flame.

Now squeeze out juice from tamarind by adding 1/2 cup of water.

Strain through a filter into the pressure cooker.

Mix well with a ladle.

Close the cooker with weight on.

Allow three whistles and 5 minutes at SIM.

Open the cooker only after it ran out of steam.

Mix and mash well with a ladle.

Adjust salt and transfer into a serving bowl.

Finally heat a kadai with oil or ghee.

Then splutter mustard seeds, curry leaves and turn off the stove.

Now add chilli powder.

Pour the tempering over the prepared bisibelebath.

Garnish with coriander leaves.

Serve hot with thayir pachadi or any curry of your choice, 

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Tiffin Varieties