Thinai Milk Payasam

#ThinaiMilkPayasam - #FoxtailMilletPayasam :
#Thinai is known as Foxtail Millet in English. The botanical name is Setaria italica, formerly as Panicum italicum. Other names are German millet, Italian millet, Chinese millet and Hungarian millet. In ancient days Tamils consumed gruel prepared with thinai flour and other foods like kali, koozh also made.

According to me #Thinai is best suited for making yummy payasam. We have already seen two ways of making payasam using foxtail millet. They are Thinai Payasam  and Thinai Paal Payasam. Let me present one more here.

Ingredients :
1/8 cup                                   Thinai
1 Tbsp heaped                        Sugar
1 1/2 cup                                Milk
1 pinch                                   salt
1/4 Tsp                                  Cardamom powder
cashew nuts or almond shaving to garnish.

Method :
Pressure cook thinai for 3 whistles and 5 minutes at SIM adding 1/3 cup of water.
Open the cooker after it ran out of steam.
Let it cools down a bit.
Then grind in a mixer grinder into a smooth paste.
Keep aside.
Boil milk and then add thinai paste.
Stir well for some time.
Now add sugar and a pinch of salt.

Allow to simmer for 10 minutes or until the mixture attains porridge consistency.
Transfer into a serving bowl.
Serve hot, topping it with roasted cashews.

Other Related Recipes :



For other Thinai [ Foxtail millet ] Recipes

Thinai [ Foxtail millet ] Recipes

For other Millet Recipes

Millet Special

Bajji Green Chilly Gravy

#BajjiGreenChillyGravy : Milagai bajji [ green chilly bajji ] is famous snack available at road side tea shops in Chennai and especially in Marina beach, Chennai, TN, India. The green chilly used for bajji is pale green in color, bigger than regular green chilly and not very spicy. Here in Raipur this bajji chilly is in green color and bigger than regular green chilly. But its not spicy at all. I made bajji using this chilly and lot more were lying in the fridge. So I tried a gravy using it for poori. Let us see the preparation.

Ingredients : 
10 to 12                              Green Bajji Chilly
1/8 cup                                Channa [ Chick pea ] soaked ( optional )
1                                         Onion chopped
1                                         Tomato chopped
1Tbsp                                 Manathakkali [ Black nightshade ] ( optional )
1 Tsp                                 Salt

To grind :
3 Tsp                                   Coconut scrap
1 Tsp                                   Cumin
1/2 Tsp                                Khuskhus
2 or 3                                  Green chilly
1/4 cup                                Coriander leaves
1 small size                          Onion
2 cloves                               Garlic

Method :
Grind the given ingredients into a nice paste and keep aside.
Cut the bajji chilly lengthwise but do not split into two.
Pressure cook channa for a whistle and keep aside.
Keep a kadai with a tsp of oil over a slow flame.
Splutter cumin and then add onion.
Saute for 2 minutes and then add tomato.
Saute for 2 to 3 minutes and then add bajji chilly, channa and manathakkali.

Saute for a minute, add 1/2 cup of water and close with a lid.
When the chilly cooked soft, add the prepared masala.

Add salt and allow to simmer for 7 to 10 minutes or until all blend together.

Transfer into a serving bowl and garnish with coriander leaves.
This is an excellent side dish for poori, chappathi and also to fried rice and briyani.

Note :
The gravy is green in color as the masala is prepared with coriander leaves. You can avoid using coriander leaves.
It is not necessary to prepare with chick pea only. It can be replaces with vegetables or green peas also.



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cauliflower tomato kurma

potato[urulaikizhangu]  kurma

bhindi masala curry

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Recipe Index

Vengaya Vadavam

#VengayaVadavam or #VengayaVadagam is a preserve of dried onion with spices and dal. Usually vadavam is prepared during Summer and when onions are available at a cheap price. This dried onion can be preserved and used for a year or more. It has to be tempered in hot oil and used as seasoning for koottu, kuzhambu and sambar. Thuvaiyal [ chutney ] called Vadavathuvaiyal is also prepared from vengaya vadavam.

Vengaya Vadavam or Vengaya Vadagam
Dried Shallots with condiments.

Ingredients :
1 kg                                      Small Onion
20 cloves                               Garlic
1/4 cup                                 Mustard seeds
1 Tsp                                    Turmeric powder
1 Tsp                                    Curry leaf powder
2 Tbsp                                 Salt [ adjust ]
To Soak :
3 Tbsp                                 Urad dal
1 Tbsp                                 Fenugreek [ venthayam ]
1 Tbsp                                 Cumin

To add :
1 1/2 Tsp                            Castor oil

Day 1 Morning :
Remove skins of onions and garlic.

Nicely chop onion and garlic in the evening.

Day 1 Evening :
Take chopped onion and garlic in a big vessel.
Add turmeric powder, mustard seeds, 2 Tsp cumin seeds and salt.

Mix well, close with a lid and allow to stand over night.
Soak cumin seeds, fenugreek and urad dal in another small bowl.

Day 2 Morning :
Open the lid and mix well with a ladle. The mixture would be slightly watery.

Drain water completely from soaked dal.

Grind coarsely using a mixer grinder.

Add to the chopped onion mixture and stir well with a ladle.

Spread on a big plate and dry in the Sun.

Day 2 Evening :
Add castor oil and mix well using hand.
Roll into equal sized balls.

Day 3 :
Dry outside under the Sun.

Morning kept under the Sun to dry 

At noon drying 

Day 4 Morning :
Take each ball in your hand and give little pressure and tighten the balls.
Some mustard seeds and dal added to the mixture falls down while tightening the balls.
Collect those loose things in a small plate and again dry under the SUN.

Dry another two to three days or until the balls completely dries up.
Then store in an airtight bottle.

Vengaya Vadavam or Vengaya Vadagam
Dried Shallots with condiments.

This can be preserved like this for a year or more provided its dried in the Sun without any water content.

Take one or two balls and store in a small container for daily use.



Other recipes you might like to try

Vengaya Sambar

Vadavathuvaiyal

Vengaya vathal

Vazhaipoo koottu

Parangi pinju koottu

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