Kuthiraivaali-Buckwheat-Upma

#KuthiraivaaliBuckwheatUpma  #BarnyardMilletBuckwheatUpma :
#BarnyardMillet is known as #Kuthiraivaali in Tamil and #Bhagar in Hindi.
The botanical name is Echinochloa frumentacea - Indian Barnyard millet and Echinochloa esculanta - Japanese millet.
#Kuthiraivaali is known by different names in various languages as given below.
English                               : #BarnyardMillet Or Japanese Barnyard Millet
Common Name                  : Sawan Or sanwa Or Samo Or Morio
Marathi & Chhattisgarh       : Bhagar Or Varai
Kannada                             : Oodalu
Oriya                                  : Kira
Punjabi                               : Swank
Telugu                                : Udalu Or Kodi Sama
Scientific Name                   : Echinochloa Frumentacea or                Echinocloa esculanta

Source : Echinochloa , Barnyard Millet 

To know on Millets


Generally millets are non acidic food and non glutenous also.
Iron is the most essential mineral to combat malnutrition of human being. Barnyard millet shows highest amount of iron followed by  Little millet.

The dietary fiber, both soluble and insoluble present in barnyard millet is high and thus it helps in preventing constipation, bloating and excess gas formation.

#Buckwheat - Fagopyrum esculetum is not related to wheat as it is not a grass. It is referred to as a pseudocereal as it is used in cooking just like any other cereal. Buckwheat is 72% carbohydrates, including 10% dietary fiber, 3% fat and 13% protein. It is rich in iron ( 60 - 100 ppm ), zinc (20 - 30 ppm) and selenium (20 - 50 ppb). This is also gluten free.
Click to know more on Buckwheat. 

I have used Barnyard millet and buckwheat to prepare a tasty upma.
Millet has to be soaked for a minimum of two hours before cooking to get its full health benefit and also to cook soft.

Ingredients :
1 cup	Barnyard Millet
2 Tbsp	Buckwheat
2 Tsp	Thuvar dhal [ Red gram split ]
1 big size	Onion, chop
2 - 3	Green chilly, slit lengthwise
1/2 inch piece	Ginger, chop nicely
10 - 15	Curry Leaf
1/2 Tsp	Mustard seeds
2 Tsp	Gram dhal split
Small piece	Asafoetida
1 Tsp	Salt [ Adjust ]
2 Tsp	Gingelly oil [ til/sesame oil ]

Method :
Take Barnyard millet & red gram split in a vessel and wash well with water.
Then add 2 1/4 cups of water and soak for two hours.
After two hours wash buckwheat with water and put into the vessel containing barnyard millet and red gram split.
Now keep a heavy bottomed vessel or kadai on stove.
Add oil and heat over medium flame.
Crackle mustard seeds once oil starts fuming.
Then add asafoetida and gram dhal.
Add green chilly and curry leaves and saute for half a minute.
Then add chopped onion and ginger.
Saute till onion becomes translucent.

Add salt and the soaked barnyard millet, buckwheat and red gram split along with soaked water.
Mix well and bring it to boil on high flame.

Reduce the flame to low position once it starts boiling.
Close the vessel/kadai with a lid and cook till its done.
Keep stirring at regular intervals and it takes around 10 to 12 minutes to cook.

When the millet has become soft turn off the stove.
Keep it closed for another 2 - 3 minutes.

Serve hot with coconut chutney or maangai chutney.


The taste is similar to that of rice upma and even more tastier than it.

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Varagarisi pongal [ kodo millet pongal ]

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Kambu Idli  [ Pearl millet idli ]

Sorghum Dosai [ Chola Dosai ]

Brown top  millet bread

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Millet Special

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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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Millet Special

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Recipe Index

Amaranth-Buckwheat-Paal-Payasam

#AmaranthBuckwheatPaalPayasam  #AmaranthBuckwheatMilkPayasam : #Amaranth is rich in protein and may be beneficial to those with hypertension & cardiovascular disease.
The phytochemical present in #Buckwheat helps to strengthen the capillary walls.
So it is advisable to use them in our daily diet.

Here let me present a payasam with these two nutritious seeds.
The given measurement is enough to prepare approximately 1 1/4 cup of payasam.

Ingredients :
1/8 Cup	Amaranth seeds
1 Tbsp	Buckwheat
1 pinch	Salt
2 Cup	Milk
2 Tbsp	Sugar [ adjust ]
1/4 Tsp	Cardamom powder
1 Tsp	Almond shavings
5 or 6	Saffron strands

Method :

Take Amaranth and buckwheat in a small vessel.

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

Take a cup of water in a pressure cooker.

Then place the vessel with amaranth and buckwheat inside the cooker.

Close the cooker and place the weight over the nozzle.

Pressure cook on High for a whistle and 8 minutes at SIM.

Open the cooker only after it ran out of steam.

Boil milk in a wide mouthed vessel.
Add cooked amaranth - buckwheat into the boiling milk.
Mix well and allow to simmer for 5 minutes over medium flame.
Then add sugar and simmer for another 10 minutes.
Finally add cardamom powder and turn off the stove.

Transfer into serving bowls.
Top it with saffron strands and almond shavings.
Enjoy after a good meal.






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Amaranth-Buckwheat-Paruppu-Payasam

#AmaranthBuckwheatParuppuPayasam ; #Amaranth is the seeds of commonly used green leafy vegetable such as thandu keerai, mulai keerai, siru keerai. The seeds are edible and rich in protein.
#Buckwheat is not a cereal grain but a seed of a broad leaved plant. This is also rich in protein.
Here let me present a #payasam using these two seeds and lentil.
Ingredients are just enough to make 2 cup of payasam.

Ingredients :
1 Tbsp	Amaranth
1 Tsp	Buckwheat
1/8 cup	Green gram split
2 or 3	Cashew nut roasted
1/2 Cup	Jaggery [ adjust ]
1 pinch	Salt
To Grind :
1 Tbsp	Coconut scraping
1/2 Tsp	Khuskhus
2	Cardamom
small piece	Nut meg

Method :

In a kadai dry roast green gram split till it turns golden color.

Transfer into a bowl.

Add amaranth and buckwheat to it.

Then add 1/2 cup of water and pressure cook for 3 whistles and 5 minutes at SIM.

Grind the ingredients given into a very smooth paste. Keep aside.

Dissolve jaggery in 1/2 cup of hot water.

Strain through a tea filter to remove impurities and stones.

Keep aside.

Mash cooked green gram-amaranth-buckwheat and take in a big vessel.

Add jaggery water & salt and bring to a boil.

Reduce the flame and add coconut paste.

Allow to simmer for 5 to 7 minutes or till all blends together and attains porridge consistency.

Transfer into serving a bowl and top it with roasted cashew nuts.

Tasty yummy amaranth buckwheat paruppu payasam is ready. Enjoy after a good meal!!

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Buckwheat Spinach Roti

#BuckwheatSpinachRoti  [ #BuckwheatRotiwithGreens ] : #Buckwheat is an edible seed. Here let me present a recipe to prepare roti using buckwheat and water chestnut flour [ singhara ]. Here is the recipe.

Ingredients :
1/2 Cup                                Buckwheat flour
3/4 Cup                                Whole wheat flour
1/2 Cup                                 Water chestnut flour [ singhara ]+
1/2 Cup                                Spinach nicely chopped
1/2 Tsp                                Omam*
1/2 Tsp                                 Salt
1 Tsp                                    Green chilly paste
1/2 cup                                 Water

+If Water chestnut flour is not available then Amaranth flour can be used.

*Trachyspermum ammi, commonly known as ajowan or ajwain, bishop's weed, ajowan caraway, carom seeds or thymol seeds, or vaamu in Telugu or Omam in Thamizh is a plant of India, Pakistan, Iran, Egypt where these seeds are used as spice.

[ Source : http://en.wikipedia.org/wiki/Trachyspermum_ammi ]

Method :
Combine all the given ingredients in a wide mouthed vessel.
Knead into a tight dough.

Keep a tawa on a stove over medium flame.
Spread roti using a rolling pin over a platform.

Transfer the rolled roti over the hot tawa.
Add few drops of oil and spread over the roti with dosai ladle.
Flip the side and spread a few drops of oil on this side also.

Transfer into a casserole after cooking well on both the sides.
Enjoy with Cauliflower kuruma or any side dish of your choice.





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