Thinai-Upma

#ThinaiUpma  #FoxtailMilletUpma : #FoxtailMillet is known as #Thinai or #thinaiArisi in Tamil. It belongs to minor #Millet variety.
The botanical name is Seteria italica.
All millet varieties [ 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 generally consumed cereals.
Here let me present a simple but tasty upma using thinai.

Ingredients :
1 cup	Thinai [ Foxtail millet ]
2 Tsp	Thuvar dhal
1 big size	Onion, finely chop
2 or 3	Green chilly, halve into two lenthwise
8 - 10	Curry leaves
1/2 Tsp	Ginger finely chopped [ optional ]
1 1/2 Tsp	Salt [ Adjust ]
To Temper :
1/2 Tsp	Mustard seeds
2 Tsp	Gram dhal [ kadalai paruppu ]
1/4 Tsp	Asafoetida powder
2 Tsp	Oil

Method :
Take thinai and thuvar dal in a vessel and wash two times.
Add a cup of water and soak it.
Keep aside.

Now heat a kadai on a stove over medium flame.
Add oil and wait until oil attains required temperature.
Now crackle mustard seeds and then add black gram split [ urad dhal ].
Roast until black grams turns golden color.
Then add asafoetida, green chilly and curry leaves in the order.
Saute for half a minute.
Then add onion and saute until it becomes translucent.
Now add ginger and saute until its raw smell goes off.

Add 1 cups of water and salt.
Keep the flame at HIGH.
Stir well to dissolve the salt and bring it to boil.

When it starts boiling reduce the flame to SIM position and then add  thinai and thuvar dhal along with water.
Mix well with a long ladle.

Keep stirring for a minute and then close with a lid.
Let it simmer for 10 minutes or until thinai becomes soft and well cooked .
Open and stir well at regular interval.
Once done turn off the stove and allow to stand for another 3 more minutes.

Now tasty tasty thinai upma is ready to serve.
Enjoy with coconut chutney, 

pudhina chutney 

or mango pickle.







Other recipes you may like to try

Semiya upma

Varagarisi upma

Buckwheat rice upma

Thinai neer dosai

Thinai Payasam

Ideas for breakfast / Dinner

Tiffin Recipes


Great accompaniments for tiffin and rice

Chutney recipes

Semiya-Upma

#SemiyaUpma : I have posted different varieties of #upma starting from rice, rawa, broken wheat to all types of millet. Here let me present one more upma with #Semiya [ #Vermicelli ].
Doing semiya upma is little bit tricky! Extra care should be taken to roast the semiya and the secret lies in the amount of water added to cook the semiya. Now roasted semiya is readily available in the market which makes it easier to prepare.
Here I have used unroasted semiya. The ingredients given here is just enough to make upma for two people.
Now to the recipe.

Ingredients :
1 cup	Semiya [ Vermicelli ]
1 medium size	Onion, finely chop
2 or 3	Green chilly, halve into two lenthwise
1/4 cup	Carrot finely chopped
1/4 cup	Beans finely chopped
1/4 cup	Capsicum finely chopped
1/4 cup	Green peas
8 - 10	Curry leaves
2 Tsp	Coriander leaves finely chopped
1/2 Tsp	Ginger paste [ optional ]
1 1/2 Tsp	Salt [ Adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split [ urad dhal ]
1 pinch	Asafoetida powder
2 Tsp	Oil
1/2 Tsp	Ghee

Method :
Heat a kadai over a medium flame.
Add semiya and ghee.
Keep stirring till it turns golden color.
Transfer on to a plate and keep aside.

In the same kadai add oil and wait until oil attains required temperature.
Now crackle mustard seeds and then add black gram split [ urad dhal ].
Roast until black grams turns golden color.
Then add asafoetida, green chilly, half of coriander leaves and curry leaves in the order.
Saute for half a minute.
Then add onion and saute until it becomes translucent.
Now add ginger paste and saute until its raw smell goes off.

After that add beans and carrot and saute for a minute.
Next item to be added is green peas and capsicum.
Saute for half a minute.

Add one cup of water and salt.
Keep the flame at HIGH.
Stir well to dissolve the salt and bring it to boil.
When it starts boiling reduce the flame to SIM position and then add roasted semiya.
Mix well with a long ladle.
Keep stirring for a minute and then close with a lid.
Let it simmer for 3 minutes.
After 3 minutes remove the lid and stir well carefully.
If you give too much pressure the semiya upma would get mashed up.

Adjust salt and check whether the semiya becomes soft.
If not keep it closed for 2 more minutes.

After 2 minutes garnish with coriander leaves and transfer on to a serving plate.
Serve hot with coconut chutney or tomato sauce.

Enjoy hot n spicy semiya upma for breakfast or dinner.





You might also like to try




For Accompaniments

Chutney

For other tiffin Varieties

Tiffin Recipes

Samai Arisi Upma

#SamaiArisiUpma : #Samai is a #millet and it is known as #Littlemillet in English. It is called #Kutki in Hindi.

#Little Millet (Panicum sumatrense, Syn.: Panicum miliare auct. 

non Lam.) is a species of millet in the family Poaceae. Source 

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

I bought a kg of samai rice in an Agricultural exhibition at agricultural University of Chhattisgarh, Raipur. Millets are widely grown in Bastar district of Chhattisgarh. A stall of Bastar Agricultural Department were selling all types of millet. Previously Little millet I bought in Chennai seems to be polished and white in color. But this one is slightly dull in color. The grains are looking same as varagarisi but smaller in size.

The Nutritional composition per 100 gm 
printed on the cover :
Protein                                  7.7 g
Fat                                        4.7 g
Fibre                                     7.6 g
Calcium [ mg/100 gm ]         17 mg
Iron [ mg/100gm protein ]     9.3 mg

Here let me present the method of preparing upma with this millet.
The millet has to be soaked for a minimum of two hours to reap its health benefits. Ingredients :
1 cup                                       Samai [ Little Millet ]
1 big size                                 Onion, chop nicely
3                                             Green chilly, slit lengthwise
15                                           Curry leaves
1/2 inch                                   Ginger, chop nicely
1 Tsp                                      Salt [ adjust ]

To Temper :
1 Tsp                                     Mustard seed
3 Tsp                                     Gram dal [ channa dal ]
1/4 Tsp                                  Asafoetida powder
3 Tsp                                     Gingelly oil [ till/sesame oil ]

Method :
Wash the millet in water two times.
Remove stones, sand particles from it.
Drain water completely.
Now measure a cup of water and add.
Let it stand for two hours.

Keep a heavy bottomed kadai/vessel on a stove over a slow flame.
Add oil and splutter mustard seeds.
Then add gram dal and asafoetida powder.
When dal becomes golden color, add curry leaves, green chilly and ginger.
Saute for a minute and then add chopped onion.

Saute until it gives out aroma and turns pink in color.
Add salt and 1 cup of water.
Bring it to boil.
When starts boiling add samai along with water and mix well.
Close and reduce the flame to SIM.
Open and stir well once in 3 minutes.
The samai [ little millet ] takes approximately 10 minutes to cook.

Keep it closed for 3 more minutes after turning off the stove.

Serve hot with coconut chutney 

or Mint chutney.

I prefer jaggery!!....






You might also like to try

Samai Arisi Paal Payasam [ Little millet Milk Payasam ]	Samai Kanji [ Little millet Gruel ]	Samai Arisi Pongal [ Little millet Pongal ]
Kuthiraivaali Sundal [ Barnyard millet Sundal ]	Kuthiraivaali Venthaya Kanji [ Barnyard millet Fenugreek Gruel ]	Samai spicy masala bread [ Little millet Masala bread ]

Ideas for breakfast / Dinner

Tiffin Recipes


Great accompaniments for tiffin and rice

Chutney recipes

Kuthiraivaali Upma

#KuthiraivaaliUpma - #BarnyardMilletUpma : #KuthiraivaaliRice or in short #Kuthiraivaali is called Barnyard millet in English.
The fiber content of  #Kuthiraivaali is more compared to that of rice and wheat.

It is one of the richest sources of Thiamin [ Vitamin b6 ].

Kuthiraivaali - Barnyard Millet

English                                : Barnyard Millet 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

Source : Echinochloa , Barnyard Millet 


To know on Millets

Here comes the recipe to make upma.
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves two persons.

Ingredients :
1 cup                                       Kuthiraivaali [ barnyard millet ]
1/8 Tbsp                                  Thuvar dal
1 big size                                  Onion, chop nicely
3                                              Green chilly, split lengthwise
10 - 15                                     Curry leaves
1/2 inch piece                            Ginger, chop nicely & crush lightly
3/4 Tsp                                     Salt
2 cups                                      Water

To Temper :
1 Tsp                                      Mustard
3 Tsp                                      Gram dal [ channa dal ]
1/4 Tsp                                   Asafoetida
3 Tsp                                      Oil, gingelly oil [till/sesame oil ] preferred

Method :
Take kuthiraivaali and thuvar dal in a vessel.
Wash and drain water completely.
Now add a cup of water and keep aside.

Now keep a kadai with oil on the stove over medium flame.
Crackle mustard and then add asafoetida & gram dal.
Add curry leaves and green chilly when dal becomes golden color.
Then add ginger and onion.
Saute onion until it gives out aroma and changes to slightly pink color.

Now add 1 cup of water and salt.
Mix well to dissolve salt.
Add kuthiraivaali and dal along with water when water starts boiling.

Reduce flame to SIM position and close with a lid.
Keep stirring in between.
Kuthiraivaali takes approximately 10 minutes to cook.
When it is done mix well with ladle and keep it closed for 2 more minutes.

Serve hot with coconut chutney


or any chutney of your choice.

Note :

To reap full benefit of kuthiraivaali it has to be soaked in water for a minimum of two hours.
To cook one cup of Kuthiraivaali 2 cups of water is needed.




Other recipes you might like to try

Kuthiraivaali Idli [ Barnyard millet Idli ]

Kuthiraivaali Sundal [ Barnyard millet Sundal ]

Kuthiraivaali Venthaya Kanji [ Barnyard millet Fenugreek Gruel ]

Varagarisi ( Kodo Millet ) Sundal

Varagarisi Upma [ Kodo millet Upma ]

Ideas for breakfast / Dinner

Tiffin Recipes


Great accompaniments for tiffin and rice

Chutney recipes