Samai-Coconut-Payasam

#SamaiCoconutPayasam : #Samai or #SamaiArisi is known as #LittleMillet in English. Here we will see the preparation of a #payasam using this millet with coconut and jaggery.

Ingredients :
1/8 cup                                      Samai arisi ( Little Millet )
1 pinch                                      Salt
1/4 cup ( adjust )                       Jaggery

To grind :
1/4 Cup                                   Coconut scrap
1/2 Tsp                                    Khus khus
2                                              Cardamom
1 small piece                            Nutmeg
3                                               Cashew nuts

To garnish :
3                                             Cashew nuts roasted
6                                             Kismis ( Prunes ) roasted

Method :
Grind the given ingredients into a fine paste and keep aside.

Take samai arisi in a small vessel. Wash 2 times and add 1/2 cup of water.
Take a cup of water in a pressure cooker. Keep the vessel containing washed samai arisi in the cooker.
Close and put weight on. Cook on high flame for 3 whistles.
Then keep the burner at SIM and cook for 3 minutes.
Keep aside.
Meantime dissolve jaggery in hot water and filter to remove impurities.
Keep aside.
Take cooked samai arisi in a big vessel and mash with a ladle.

Now add the prepared coconut paste into the vessel containing mashed samai.
Then add jaggery mixed water and bring to boil.


Allow to simmer for 7 to 10 minutes or until all blend together and come to required consistency.
Switch off and transfer into small bowls.

Garnish with cashew nuts and kismis.
Enjoy hot payasam with vadai or bajji!!..

• taste depends on the type of jaggery used.
• the payasam tastes even better if the coconut paste is made only with nutmeg, coconut and khus khus.
• to make it rich simply add a tsp of thick coconut milk at the end and simmer for a minute.
• fry thin coconut slices in ghee and garnish which  enhances the taste of payasam.

You might also like to try

Carrot Thinai Payasam	Samai Buckwheat Payasam	Samai Methi Roti
Amaranth Pidi kozhukattai	Samai Kanji	Samai spicy masala bread

For other variety of Recipes

Recipe Index


For other Millet Recipes

Millet Special

Venthayakeerai-Paruppu

#VenthayakeeraiParuppu #FenugreekLeafLentil : I have used baby [ #MicroGreen ] #Venthayakeerai in this recipe. This is one of the simplest preparations using venthayakeerai [ #Fenugreekleaf ].
Pressure cook toor dhal or split green gram for a whistle and 8 minutes at sim. Wash venthaya keerai in water 2 or 3 times to remove all impurities. Cook venthaya keerai with little water and add cooked lentil, crushed black pepper, salt & turmeric powder. Pour tempered mustard seeds and curry leaves.
It takes hardly 10 minutes to make tasty tasty paruppu with venthaya keerai.

Ingredients :
1/4 cup	Venthayakeerai [ Fenugreek Leaves ] chopped
1/4 cup	cooked Tuvar dhal or Green gram
1/4 Tsp	Musturd seeds
1/4 Tsp	crushed black pepper
1/4 Tsp	Salt [ adjust ]
4 or 5	Curry leaves
1/2 Tsp	Oil

Method :
Boil venthaya keerai in a vessel with 1/4 cup of water.
Cook until it becomes soft.

Transfer into a bowl.

Add cooked dhal, salt and crushed pepper.

Temper mustard seeds and curry leaves and pour over the dhal.
Mix well.

Venthayakeerai Paruppu [ dhal ] is ready to enjoy with hot white rice.

Take hot rice in a plate and pour a ladle full of paruppu and add half a tsp of ghee.
Mix well and relish with tasty sambar. mm... ah!! ahaa!! super...

Note : If the cooked lentil [ dhal ] is very hot then finely chopped venthayakeerai can be added without boiling it.







Other recipes using green leafy vegetable

Red Greens Masiyal

venthayakeerai koottu

Red Greens Lentil

kazhani saru

murungai keera...

For other tasty dishes

Recipe Index

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index

Ragi-Sweet-Kuzhi-Paniyaram

#RagiSweetKuzhiPaniyaram : #Ragi is also known as #FingerMillet in English. It is called #Kezhvaragu [ #கேழ்வரகு ] and colloquially #Kevuru in Tamil.
Generally millets are rich source of minerals and non glutenous. Especially ragi is rich in calcium compared to all other #millet and cereals.
We have been instructed by doctors and nutrition experts to take milk regularly in order to get required calcium for our body. But we can include ragi daily in any form in our diet as it is rich in calcium.

Here let me present a sweet dish prepared with ragi. I have included #buckwheat, a protein rich seed also along with ragi. Now to the recipe.

can make 12 - 15 kuzhi paniyarams.

Pre planning 1/2 hour
Preparation time 15 - 20 mins
Cooking time/batch 8 - 10 mins approx.

Ingredients :
3/4 cup	Ragi flour[kevuru maavu ]
1/2 cup	Rawa [ Sooji ]
1 Tbsp	Buckwheat flour [ paapparai maavu ]*
2	Banana, ripe one
1/2 cup	Jaggery
2	Cardamom
small piece	Nutmeg
a pinch	Salt
2 pinches	Soda

Oil and ghee to make kuzhipaniyaram.

*If buckwheat flour is not available then use whole wheat flour.

Method :
Powder cardamom and nutmeg with 2 Tsp of sugar. Keep aside.

Take jaggery in a vessel and add 1/2 cup of water.
Heat on a stove over a slow flame until it dissolves completely.
Strain through a filter to remove impurities,
Cool it down to room temperature.

Take all the given flours and salt in a wide mouthed vessel.
Add jaggery dissolved water and mix well.
The batter should be of dosai batter consistency as rawa will get soaked up and come to idly batter consistency.

Now blend banana in a mixer/blender. Transfer it into the batter.
Mix well and keep aside for half an hour.

After half an hour heat kuzhipaniyara kal on a stove over medium flame.
Now add cardamom nutmeg powder and soda.
Mix well.

Add 1/4 Tsp of oil and 3 drops of ghee in each pit.
Half fill each pit with batter after it heated up to required temperature.
Sprinkle oil and ghee over the paniyaram.

Allow the paniyarams to cook until the rims become slightly golden color.
Turn upside down with the help of a spoon.
Cook well on the other side also.
Transfer into a serving bowl.

Again put oil and ghee in all the pits and make one more set of kuzhi paniyaram.
Repeat the process till the batter gets over.

Serve hot. It also tastes very good even after it cools down to room temperature.
It can be stored for a day in an airtight container after it has been cooled down to room temperature.

Other Kuzhi Paniyaram recipes :

For other tiffin varieties

Breakfast/Dinner