Millets

 

The art of cooking is cultivated for a healthy living and the art becomes a sculpture when kids imbibe them.

Millet Reciepes with different combinations . Kindly try if not already done. It's a good way to combine Millets and vegetables.

1. #Varagu_arisi_Kudo_millet_methi_pulao:
     A. Heat ghee, add bay, clove, anise, keerai, fennel seeds, hing and roast for a minute or two.
     B. Add ginger garlic onion green chilli (all wholesome and not paste) and salt , salute until onion turns cooked.
Add tomatoes, add turmeric, chilly powder a bit , salute well, add tomatoes to it and let it cool.
    C.Finally add finely chopped methi leaves to it and add varagu arisi to it .

     D.Grind coconut and cashews to a fine juicy liquid as required.

      E.Varagu arisi takes 3 cups of water to cook generally. 

      F.For pulao consistency we can keep
2 1/2 .

       G.So lets say 1 cup of coconut cashew juice and 1 1/2 cup of water. 

        H.Add to it and cook on medium for steam or a whistle in cooker or any method preferred .

2.#Kutharavaali_Barnyard_Millet_Vaazhaipoo_Murunga_Keerai_Adai

    A. Soak 1 cup kutharavaali with 1 cup channa dhal ,1/2cup toor dhal, 1/4 urad dhal or handful and a spoon of whole green gram with vendayam for 2 hours .

    B. Grind it to batter adding red_chilly, jeera and pepper and hing . Keep aside .

    C.Keep ready vaazhipoo chopped and murunga keerai leaves removed.

     D.Heat oil, add mustard , split urad dhal , and add curry leaves .

     E.Add onion, garlic pods, salt and fry until brown.

     F.Add vaazhipoo and add turmeric, chilly powder or sambar powder.

    G.Cover and cook for 15 mins until vaazhaippoo gets cooked.

    H.Add murunga keerai finally and saute 5 minutes.

    I.Add this mixture to adai batter.  And pour ada_dosas. 

Variation :

To the vaazhipoo  keerai combo add #raagi or #kambu flour or any whole grain flour and do instant adai .

#vaazhaipoo_murunga_keerai itself is a poriyal side dish for rice or idly!

3. #Thinai_foxtail_Millet_kara_Kozhukattai

       A. Dry roast 1 cup thinai .
       B. Cool andd grind to powder.
       C . Heat oil, add mustard,  urad dhal, channa dhal,  hing,     add onion, salt, chilly, curry leaves .
        D. Add grated carrot and beetroot.
        E. Add coconut and ginger.
        F. Add to thinai powder .
        G. Boil little water and add a drop of gingely oil.
         H. Add this water to the mixture and form smooth dough.
          I. Grease idly plate be make small balls or kozhukattais and steam well.

4. #Samai_Little_Millet_kanji
     
          A. Dry roast 1/2 cup of samai with 1/4 cup pottukadalai.
          B.Grind it to coarse powder.
          C. Bring them to boil with salt. 
           D. While cooking, heat a spoon of ghee add powdered pepper, jeera, hing and curry leaves and add to the boiling kanji.
           E. Serve with #paruppu_thogayal.

5. #Kambu_Kezhvaragu_kichadi
         A. Soak 1/2 : 1/2 raagi and kambu with moong dhal for 4 hours.
         B. Cook until it gets mashed well.
         C. Heat oil, add mustard, split urad dhal , green chilly, red chilly, hing, curry leaves and vegetables of choice .Add salt turmeric powder ,saute well.
          D. Mix with the cooked dhal_grain.
          E. Add a spoon of ghee . Mix well.

A variety tried out does not just potray creativity but joy of nurturing good nutritional values and best utilisation of them. Happy cooking !