Foxtail Millet - Thinai

#FoxtailMillet is known as #Thinai [ தினை ] or #thinaiArisi [ தினை அரிசி ] in Tamil. It belongs to minor #Millet.
The botanical name is Seteria italica, formerly as Panicum italicum
#FoxtailMillet is the second-most widely planted species and the most important millet in East Asia.
It has the longest history of cultivation among millet, having been grown in China since sometime in the sixth millennium BC.
Other names for foxtail millet include Italian millet, German millet, Chinese millet, and Hungarian millet.
In India, Thinai or Tinai, chamai, kavalai, kambankorai are some of the names for millet in Thamizh. Nuvanum is millet flour. The gruel made from millet, the staple food of ancient Thamizhs, is called kali, moddak kali, kuul [ koozh ], and sangati.
It is known as Korralu in Telugu, Navane in Kannada, kang in Gujarati, kang, rala in Marathi. 

All millet [ kodo, foxtail, finger. proso, pearl and little millets ] are gluten free and show high antioxidant activity.
Foxtail millet may help in controlling blood sugar and cholestrol.
Foxtail millet is a very good source of protein, iron, significant amount of calcium and other minerals.
It is also rich in fiber compared to other cereals.

To know more on Thinai :

Thinai [ Foxtail Millet ]

To know more on Millet :

Millet

Nutrients of Millet

http://en.wikipedia.org/wiki/Millet

More on Millet


Please find links to recipes prepared using millet below

• Use the picture grid given below to go to posts of #Breakfast/Tiffin using Foxtail millet
• Hover the cursor over the picture to know the name of the recipe
• Click on the picture to take you to the recipe

Breakfast/Dinner
Thinai dosai	Thinai dosai 1	Thinai kuzhi paniyaram
Thinai aloo boli	Thinai Pongal	Thinai Maavu dosai
Thinai Appam Kerala style	Thinai neer dosai	Thinai upma
Thinai Mudakattan dosai [ Foxtail millet balloon vine dosa ]

Snack/Savoury
Thinai pidi kozhukattai	Thinai neer kozhukattai

Dessert/Payasam
Thinai payasam	Thinai payasam 2	Thinai payasam 3
Thinai payasam 4	Thinai carrot payasam	Thinai fruit custard

Sweet/Sweet Snack/Sweet Tiffin
Thinai sweet paniyaram	Thinai Urundai	Thinai Ellu urundai
Thinai pottukadalai urundai	Thinai sakkarai pongal	Thinai murungai keerai urundai [ Foxtail millet drumstick leaf ball]

For other millet recipes

Millet Recipes

For Other recipes

Recipe Index

Kambu-Kuzhi-Paniyaram

#KambuKuzhiPaniyaram #PearlMilletKuzhiPaniyaram [ #BajraKuzhiPaniyaram ] : I generally used to prepare dosai from #KambuFlour and #KambuKoozh with kambu rawa [ broken kambu ]. First time I prepared #KambuIdli from whole kambu [ #pearlmillet ] and it was a great success. 
The success of kambu idli gave me courage to try other tiffin varieties now.

Pre planning                    : half an hour before
Preparation time              : 10 - 15 mins
Cooking time                   : 8 - 10 mins/ batch
No. of paniyarams           : 12 - 15 approx.,

Ingredients :
2 cup	Kambu Idli Batter
1/4 cup	Rawa or Broken wheat
1/2 Tsp	Salt [ adjust ]
1 Tbsp	Onion finely chopped
1 Tbsp	Carrot finely chopped
1 Tbsp	Capsicum finely chopped
1/4 cup	Coriander finely chopped
1/4 cup	Fenugreek leaves finely chopped [ optional ]
8 - 10	Curry leaves, finely chop
1 or 2	Green chilly, finely chop
To Temper :
1/2 Tsp	Mustard seeds
2 Tsp	Gram dhal
1/4 Tsp	Asafoetida Powder
2 Tsp	Oil

Method :

Take Kambu Idli Batter, rawa or broken wheat and salt in a vessel.

Mix well adding 1/4 cup of water.

Let it stand for half an hour.

After half an hour heat kuzhi paniyaram tawa on a stove over slow flame.

On the other burner heat a kadai with oil.

Crackle mustard seeds and then add gram dhal and asafoetida powder.

Once the dhal becomes golden brown add onion and saute for half a minute.

Then add carrot, green chilly and capsicum.

Saute for a minute.

Transfer all sauteed ingredients into the batter.

Also add other greens to the batter.

Mix well and the batter should be of Idli batter consistency.

If the batter is too thick add little water to get required consistency.

Pour quarter teaspoon of oil in each pit of kuzhi paniyara tawa.

Once the tawa becomes hot pour a ladle full of batter in each pit.

Sprinkle oil over the batter in each pit and cook on medium flame.

Turn each kuzhi paniyaram upside down using a spoon after the edges turns golden in color.

Cook both sides till golden color.

Take out and arrange on a plate or serving bowl.
Tasty and healthy kambu kuzhi paniyaram is ready to serve.
Serve hot with any spicy chutney.
Here served with spicy n tangy Manngai chutney.

Other recipes you might like to try

Cholam Idli

Kambu Idli

Cholam Kuzhi Paniy

kevuru sweet kuzhi pa

Thinai Sweet KP

For Breakfast and dinner ideas

Tiffin Varieties

Karuvaeppilai-Thakkali-Chutney

#KaruvaeppilaiThakkaliChutney #CurryLeafTomatoChutney : #Karuvaeppilai [ #Curryleaf ] is commonly used in Tamilian cooking for its aroma and taste. But Ayurvedic system of medicine has been using curry leaves for its medicinal property since time immemorial.

To know more click the link given below

Karuvaeppilai - Curry leaf

Most of the time people used to throw away curry leaves while eating their food. So it has to be included in such a way that they can not keep aside the leaves while having food.

Here comes a recipe of chutney where curry leaves have been used in plenty and grind into a paste along with other ingredients.

Ingredients :
1/4 cup	Karuvaeppilai [ Curry leaf ]
2 medium size	Tomato
10 - 12	Small onion
2 or 3	Garlic cloves
2 Tsp	Black gram split [ urad dhal ]
3 - 4	Red chilly
1/4 Tsp	Asafoetida powder
small marble size	Tamarind
2 Tsp	Coriander leaves chopped
1 Tsp	Oil
1 1/2 Tsp	Salt
To Temper :
1/2 Tsp	Oil
1/2 Tsp	Mustard seeds
1/2 Tsp	Black gram split
4 - 6 cup	Karuvaeppilai [ Curry leaf ]

Method :

Soak tamarind in lukewarm water.

Keep a kadai on stove with oil and heat over a medium flame.

Add asafoetida, red chilly and urad dal once it becomes hot..

Keep stirring until urad dal turns golden color.

Switch off the stove and transfer onto a plate.

Take onion and garlic in a microwave safe bowl.

Add 2 drops of oil and toss to coat the surface of onions and garlic with oil.

Microwave HIGH for 1 1/2 minnutes and take out.

Add tomato pieces into the same bowl and add 2 drops of oil over the tomato pieces.

Microwave for 45 seconds.

Take out and allow it to cool down to room temperature.

Take fried ingredients and salt in a mixer jar.

Grind coarsely.

Now add microwaved ingredients, soaked tamarind and grind well.

Finally add coriander leaves and Curry leaves.
Grind into a smooth paste.
Adjust salt and transfer into a serving bowl.

Heat the same kadai with oil on stove over a medium flame.
Splutter mustard seeds once the oil becomes hot.
Then add black gram split and keep stirring until it becomes golden color.
Finally add curry leaves and turn off the stove.
Pour the tempering over the prepared chutney.

An excellent side dish for Idli, 

Dosai and Adai [ Pancake ].

Other chutney recipes you might like to try

Tomato Coriander leaf chutney

Tomato chutney

Garlic Tomato Chutney

Ginger Chutney

Green Chutney

Capsicum Chutney

Muttacos [ Cabbage ] chutney

Katharikkai [ Brinjal ] chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Maangai herbal chutney [ Raw mango herbal chutney ]

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Pearl-Millet-Kambu

#PearlMillet  is called #Kambu in Tamil. It is known as #Bajra in Hindi. This millet is grouped under major millet along with Sorghum.

The botanical name is Pennisetum galucum.

To know more on Millet :
Millet
http://en.wikipedia.org/wiki/Millet
More on Millet

To see the images of millet

Millet Images

Please find links to recipes prepared using Pearl millet below

• Use the picture grid given below to go to posts of #Kambu - #Bajra - #PearlMillet recipes
• Hover the cursor over the picture to know the name of the recipe
• Click on the picture to take you to the recipe

Breakfast/Dinner
Kambu Dosai	Kambu Koozh	Kambu Cauliflower Pancake
Kambu Idli	Kambu Amaranth Sweet Kuzhi Paniyaram	Kambu Kuzhi Paniyaram

Snack/Savoury
Kambu Murukku	Kambu Pakoda	Kambu Singara Neerkozhukattai

For other millet recipes

Millet Special