Tag Archives: Ind

Thinai Kesari / Foxtail Millet Kesari

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Already I have shared a video of making palm jaggery syrup using PalmJaggery from Ekgaon, an online grocery shopping platform where the products are directly from farmers to customers. Palm jaggery was of high quality and liked the texture, fragrance and now again it’s Thinai / Foxtail Millet from them.

Also check out my Rava Kesari / Semolina Kesari, Aval Kesari / Poha KesariSemiya Kesari  / Vermicelli Kesari and Paal Kesari / Milk Kesari

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Thinai Kesari / Foxtail Millet Kesari

Coming to Foxtail Millet / Thinai Arisi, at times when I feel bore to use to rice and shift to millets, so I use to have millets at home on regular basis. When thought of making something with this Thinai, I liked to make a sweet, melting in the mouth due to the monsoon here in Bangalore, India. This resulted me in making my all-time favorite.

CLICK HERE for more sweets recipes and CLICK  HERE for more breakfast recipes

Thinai Kesari was too heavenly, that kept melting in mouth. Usually I like the kesari to be in melting consistency, so just like that I have ground the millet to coarse granules and prepared this kesari. Let me share the recipe…

Ingredients:

  • Thinai Arisi / Foxtail Millet – 1 cup
  • Sugar – ¾ cup
  • Ghee / Clarified butter – ¼ cup
  • Red food colour – ¼ tsp
  • Cashew nuts – 10 nos
  • Raisins – 5 nos

Making of Thinai Kesari / Foxtail Millet Kesari –

Preparation:

  • Grind the Thinai Arisi / Foxtail millet to a coarse powder (for getting mashing consistency) and keep it aside.
  • Heat a kadai, add a tsp of ghee/clarified butter, add the coarsely grounded thinai arisi / foxtail millet, fry until they turn golden brown.
  • Transfer it to a plate, spread it and bring it to room temperature.
  • Heat 6 cups of water in a kadai, cover and bring it to boil.
  • Once it starts boiling, add the red color and add the roasted thinai arisi / foxtail millet little by little, cover and cook until the millet is cooked.
  • Once it’s cooked, add the sugar, stir until the sugar is dissolved.
  • Drizzle a tbsp of ghee/clarified butter and cook for few mins.
  • Meanwhile heat the leftover ghee/clarified butter in a kadai, add the cashew nuts, cook until it turns golden brown.
  • Add the raisins, along with cashew and cook until it doubles in size.
  • Transfer the roasted nuts along with the ghee/clarified butter to the kesari, give a stir.
  • Cook for 5 mins in medium flame, remove it from fire and transfer it to a bowl.

Serve hot. Goes out well along with breakfast, lunch, dinner or even it can be served in tea-time.

Chicken Dum Briyani / How to make Chicken Dum Briyani / Easy Chicken Dum Briyani

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Biryani is my family’s all-time favorite, particularly when it comes to my hubby and son – it’s their all-time favorite. So, biryani is a must in our lunch menu at least once in a week. After my you tube channel, there was request for Chicken Dum Biryani in simple and easy method.

CLICK HERE for Briyani collections and CLICK HERE for more chicken recipes.

Chicken Dum Biryani has the same ingredients as chicken biryani but a complete change in the preparation method. Both rice and chicken gravy is prepared separately and finally they are combined together and cooked. Also here the food color is used to give color for few stalks of rice and let me share the recipe…

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Chicken Dum Biryani

Ingredients:

  • Chicken – ½ kg
  • Long grain / Basmathi Rice – 3 cups (1 cup = 160 ml)
  • Mint leaves + Coriander leaves – 1 cup
  • Green chilli – 1 no
  • Onions – 2 ½ no’s (medium size)
  • Tomato – 1 no (medium size)
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Salt to taste
  • Cinnamon – 2 no’s (1 “inch stick)
  • Star Snise – 3 no’s
  • Bay leaf – 3 no’s
  • Cloves – 6 nos
  • Oil – 2 ½ tbsp
  • Ghee / Clarified butter – 2 ½ tbsp

Making of Chicken Dum Biryani –

Preparation:

  • Clean and roughly chop the chicken into medium pieces.
  • Clean and finely chop the coriander + mint leaves.
  • Peel and finely chop the onions and tomatoes, slit green chilli to equal halves and keep it aside.
  • Wash the rice in water and drain the water, keep it aside.
  • Meanwhile, heat 6 cups of water in a heavy bottom vessel, add cinnamon, cloves, star anise, bay leaf (each one) to the water.
  • Cover with the lid and let it to boil.
  • Add the cleaned rice to the water, once it starts boiling followed by salt for rice.
  • Cook in medium flame, until the rice is 90% cooked.
  • Once cooked, drain the water and spread the rice in plate and keep it aside.
  • Heat another heavy bottom vessel, pour oil + ghee/clarified butter, add the leftover cinnamon, cloves, cardamom, bay leaf and star anise.
  • Add the slit green chilli followed by half the quantity of mint + coriander leaves, cook until the leaves turn dark green in color.
  • Add the onions and cook until they turn transparent.
  • Add the tomatoes and cook until they turn mushy.
  • Add the spice powder (turmeric, chilli and coriander powder), cook until the raw smell goes off.
  • Add the chicken followed by salt and cook for 3 mins.
  • Pour water, cover and let the chicken.
  • Remove the lid when the chicken is cooked.
  • Turn the flame to low, add the cooked rice to the gravy, spread it over the gravy, sprinkle finely chopped mint + coriander leaves, over the rice.
  • Mix the red food color with few drops of water, sprinkle it all over the rice.
  • Cover the vessel with a lid, place a weight over the lid, so that the vapour does not escapes out.
  • Cook in medium flame for 10 mins.
  • Remove the weight and lid, gently fluff the rice with a spoon and transfer it to a vessel.

Serve hot with any raita. I have accompanied it with onion-tomato raita and chicken 65.

Sugar free Modak Recipe / Nutty Modakam recipe / How to make moadagam with nuts – Vinayagar chaturthi recipes

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As vinayagar Chaturthi is on the way, thought of preparing something unique and healthy – mostly no sugar Modak and here evolved my Nutty Modak flavored with Honey and nuts. Let me share the recipe…

Want to know about Vinayagar Chaturthi – CLICK HERE and for Kolukattai recipes – CLICK HERE.

Taking it to Fiesta Friday #135 hosted by Angie@thenovicegarderner.

Ingredients:

  • Nuts (Cashew nuts, Almonds, Pistachios and Walnuts) – each 8 nos
  • Rice flour (store bought) – 1 cup
  • Salt to taste
  • Honey – 1 ½ tbsp.

Preparation:

  • Take all the nuts together in a blender and coarsely blend them.
  • Transfer it to bowl, pour in the honey and mix it well.
  • Take the rice flour in a bowl, pour in boiling water and mix it well with a spoon.
  • Knead the dough with your hands to ball.
  • Take a small portion of the dough, grease the modak mould, stuff the mould with the dough and make a hole with your index finger.
  • Stuff the filling in the hole and close the hole with dough.
  • Open the mould, gently take the modak.
  • Steam them, until they are cooked.

Serve hot or at room temperature.

Making of Nutty Modak –