Browntop_Millet_Pongal

 #BrowntopMilletPongal :

#BrowntopMillet is called #Kulasamai in Thamizh.

It is also known by name #AmericanMillet.

#BrownTopMillet is scientifically known as Brachiaria ramosa or Urochloa ramosa. 

It is called 

Pedda sama or korle in Kannada  
Kula samai or Pala pul in Tamil.

Markra, Murat in Hindi
Andu Korralu, Eduru gaddi in Telugu

Chama pothaval in Malayalam

The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :
per 100 gm of Brown top millet contains

11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium. 

The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.

Browntop millet has a distinct aroma and tastier than normal rice.

Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.

To know more on Millet :

Millet

Nutrients of Millet

The first dish I made out of American millet was Pongal. But I didn't click photos then. So it took so long to write this recipe.

Rinse and soak browntop millet 2 hours before to reap its nutritional benefits.

Preparation Time          : 5 - 10 mins

Cooking Time               : 15 mins

Quantity prepare           : 2 1/2 Cup approx.

Ingredients :
3/4 Cup	Browntop millet
1/4 Cup	Green gram split
1/4 Tsp	Fenugreek [ optional ]
1 Tsp	Black Pepper
1 1/2 Tsp	Cumin seeds
1 Tsp	Ginger finely chopped
1 Tsp	Turmeric tuber finely chopped *
10 - 15	Curry leaves
4 - 5 cloves	Garlic, chop nicely
1	Green chilly slit lengthwise [ optional ]
3/4 Tsp	Salt [ adjust ]
To Temper :
5 - 6	Cashew nuts, break into pieces
1 Tsp	Cumin seeds
8 - 10	Black pepper
10 - 12	Curry leaves
3 -4 Tsp	Ghee

* Turmeric tuber can be replaced with 1/4 Tsp of turmeric powder.

Method :

Rinse and soak browntop millet in a vessel adding 3 cups of water for two hours.

After two hours transfer the soaked browntop millet along with water into a pressure cooker.

Add washed green gram & fenugreek and chopped garlic, ginger & turmeric tuber.

Also add cumin seeds, slightly pounded black pepper, salt and curry leaves.

Close the pressure cooker with its lid and put on its weight over the nozzle.

Pressure cook on HIGH flame for a whistle.

Then reduce the flame to SIM position and cook for 7 minutes.

Open the cooker only after it ran out of steam.

Heat a kadai with 1 tsp of ghee on a stove over slow flame.

Fry cashew pieces till it turns golden color and transfer onto the hot pongal in the cooker.

Again in the same kadai add ghee and first crackle cumin seeds and then add black pepper.

Fry till black pepper starts spluttering, turn off the stove and add teared curry leaves.

Stir for a while and transfer onto the hot pongal.

Serve hot pongal on a plate pouring liberal amount of ghee over it. 

Relish with Pongal thuvaiyal [ Coconut Thuvaiyal ].

Or with coconut chutney or Onion sambar.

You might like to try :

Quinoa Paruppu Payasam

Quinoa Conjee [ Quinoa soup ]

Samai spicy bread

Browntop millet bread

Browntop millet Mudakattan dosai

Buckwheat Pongal

For other tiffin varieties

Breakfast and Dinner ideas


For Accompaniments

Chutney Varieties

Quinoa-Pongal

 #QuinoaPongal #QuinuaPongal :

#Quinoa is a pseudocereal just like #Buckwheat. It is called pseudocereal because the edible seeds are obtained from a flowering plant and not from grass. Quinoa, a flowering plant belongs to amaranth family. The scientific name is Chenopodium quinoa.

Quinoa is high in protein and gluten free.

A cup of quinoa gives twice the amount of protein and 5 g more fiber than the same amount of Rice.

It is rich in Vitamin B, dietary minerals and dietary fiber.

100 gms of uncooked Quinoa contains 14.1 gms of protein [ 20% of daily value DV ], folate 184 ug [ 46 % of DV and higher amount of dietary minerals like Magnesium 197 mg [ 55% ], Manganese 2 mg [ 95 % ], Zinc 3.1 mg [ 33 % ], and Phosphorus 457 mg [ 65 % ].

100 gms of cooked Quinoa is rich source of Manganese and Phosphorus [ 30 % and 22 % respectively ], moderate source of dietary fiber [10 - 19 %], folate, Iron and Zinc [ 11% of DV each ].

To know more on Quinoa

As usual I prepared pongal from quinoa [ quinua ] also.

Preparation Time          : 5 mins

Cooking Time               : 15 mins

Quantity prepare           : 2 1/2 Cup approx.

Ingredients :
3/4 Cup	Quinoa [ quinua ]
1/4 Cup	Green gram split
1/4 Tsp	Fenugreek [ optional ]
1 Tsp	Black Pepper
1 1/2 Tsp	Cumin seeds
1 Tsp	Ginger finely chopped
1 Tsp	Turmeric tuber finely chopped *
10 - 15	Curry leaves
4 - 5 cloves	Garlic, chop nicely
1	Green chilly slit lengthwise [ optional ]
3/4 Tsp	Salt [ adjust ]
To Temper :
5 - 6	Cashew nuts, break into pieces
1 Tsp	Cumin seeds
8 - 10	Black pepper
10 - 12	Curry leaves
3 -4 Tsp	Ghee

* Turmeric tuber can be replaced with 1/4 Tsp of turmeric powder.

Method :

Take a pressure cooker and put quinoa, green gram and fenugreek [ venthayam ].

Rinse well with water.

Add cumin seeds, slightly crushed black pepper, finely chopped ginger, turmeric tuber, garlic, slit green chilli, salt and curry leaves.

 Now add 3 cups of water and mix well.

Close the pressure cooker with its lid and put the weight on.

Pressure cook on HIGH flame for a whistle and then cook for 8 mins on SIM.

Turn off the stove and wait till the steam goes off.

It will take approximately 10 mins to run out of steam.

Open the cooker.

Heat a kadai with ghee on a stove over medium heat.

Crackle cumin seeds and then add black pepper.

Fry till black pepper starts spluttering and emanates aroma.

At this stage add curry leaves and pour on to the hot ponagal in the cooker.

Again keep the kadai on the stove and fry broken pieces of cashews adding a tsp of ghee.

Transfer once the cashew pieces turn golden brown in color.

Add rest of the ghee also into the cooker and mix well.

Serve hot quinoa pongal on a plate, add plenty of ghee over it.

Relish along with an apt accompaniment.

The first choice being Pongal thuvaiyal [ Coconut Thuvaiyal ] and

the second choice would be vadava thuvaiyal.

Quinoa [ quinua ] pongal also goes well with coconut chutney or 

citron pickle or Pudina Sauce.

You might like to try :

Quinoa Paruppu Payasam

Quinoa Conjee [ Quinoa soup ]

Pesarattu

Idli from Pesarattu dough

Green gram vada

Buckwheat Pongal

For other tiffin varieties

Breakfast and Dinner ideas


For Accompaniments

Chutney Varieties

Ideas for dishes from Edible seeds

Edible seeds Recipes

Pongal Varieties

#Pongal : Pongal or #Venpongal is one of the most famous traditional breakfast foods of Tamil Nadu, a southern state of India. It is the most simplest and tastiest comfort food suitable for toddlers to toothless old people. It can be prepared very easily within short time. Pongal definitely finds a special place along with other breakfast foods in marriage feasts.

Pongal is prepared from rice, green gram lentil adding cumin & black pepper. It is a complete food since we get carbohydrates from rice, proteins from lentils and spices helps in digestion.

Usually very very hot pongal is topped liberally with ghee and served with coconut chutney & onion sambar. Every family has their own way of serving pongal. Some used to serve it with coconut chutney & papad [ appalam ]. Some used to relish pongal with sugar and some enjoy with curd. In our family we always used to prepare a special coconut chutney called pongal thuvaiyal [ pongal chutney ] with roasted mustard which is one of the greatest combinations for pongal. Another great combination for pongal is Vadava thuvaiyal [ vengaya vadagam thuvaiyal ] which is prepared from roasted dried onion and coconut.

Pongal can also be prepared using millet, broken wheat and rawa ( sooji ).

Here the picture grid gives the link to pongal recipes.
Hover cursor over the picture to know the name of the recipe.
Click once over the picture to take you to the post.

Pongal or Ven pongal	Broken ( dhalia ) wheat pongal	Kuthiraivaali pongal
Buckwheat pongal	Varagu or Varagarisi pongal	Varagarisi kothamalli pongal
Rawa ( sooji ) pongal	Samai or Samai arisi pongal	Thinai or Thinai arisi pongal
Quinoa pongal

Great accompaniment for pongal

Pongal thuvaiyal

Vadavath thuvaiyal

Chutney varieties

For other tiffin ( breakfast/dinner ) recipes

Tiffin ( Breakfast/Dinner )

For Millet recipes

Millet special

For Chutney varieties

Chutney recipes

Thinai-Pongal

#ThinaiPongal  #FoxtailMilletPongal : #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. It is non acid forming cereal just like all other millet. It is advisable to include thinai or anyone of the millet in our daily diet.
Now let me present the method of preparing pongal using foxtail millet.

Ingredients:
3/4 cup	Thinai [ Foxtail millet ]
1/4 cup	Green gram split
1 Tsp	Black Pepper
1 1/2 Tsp	Cumin seeds
1/4 Tsp	Turmeric powder
1/2 Tsp	Black Pepper powder
1 or 2	Green chilly, split lengthwise [ optional ]
10 - 15	Curry leaves
3 cloves	Garlic, nicely chop
1 Tsp	Ginger nicely chopped
To Temper:
4 to 5	Cashew nuts
1 Tsp	Cumin seeds
1 Tsp	Black Pepper
8 - 10	Curry leaves
3 Tsp	Ghee

Method :
Take cleaned thinai arisi, washed green gram and all other given ingredients in a pressure cooker.
Add 3 1/2 cup of water.
Mix well with a ladle and close the lid with weight on.
I cooked over an induction stove.
Set temperature at 800 and allow to cook for 3 whistles.
Then reduce the temperature setting to 120 and cook for 5 minutes.

Open the cooker after it runs out of steam.

Now heat a kadai with ghee.
First fry broken pieces of cashew nut till it turns golden color and then transfer into prepared pongal.
Splutter cumin and then add pepper corns and curry leaves.
Transfer and mix well with a ladle.

Take hot hot pongal in a plate and add 1 or 2 Tsp full of ghee.
Relish with coconut chutney 

or pongal thuvaiyal 

or onion sambar.




Other recipes you might like to try

rava pongal

varagu kothamalli ..

broken wheat pongal

kuthiraivaali pongal

Millet Recipes

For other tiffin varieties

Tiffin - Breakfast / Dinner


Other Chutney varieties

Chutney recipes