Tag Archives: Indian millet recipe

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.

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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.

Kambu Dosai Maavu recipe / Pearl Millet Batter recipe / Bajra Idly Dosa Batter

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Kambu is known as Pearl Millet in English and Bajra in Hindi. Kambu is one among the traditional diet from our ancestors. Actually, kambu is commonly used consumed during summers as they are a good source of natural coolant to the body, so most of the houses would have kambu porridge for their lunch in south India. Kambu Koozh or Pearl Millet Porridge is one among the most important dish found in all tamil houses during summer. Also you can make Kambu Laddu or Pearl Millet Ladoo which would be liked by kids. But you can also consume kambu koozh or rice during winter or rainy days with dry fish curry or tangy brinjal curry as side dish.

It’s Friday and I am taking to Fiesta Friday #156 hosted by Angie@thenovicegarderner.

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Kambu / Pearl Millet / Bajra IDly Dosa Batter

Health Benefits of Kambu / Pearl Millet / Bajra – Kambu is been a good source of coolant to the body. Also, they are good for treating constipation, acidity. Having kambu for breakfast, prevent blood sugar spikes and keep us full until the lunch and so very good for Diabetes people and helps in weight loss.

This Kambu Idly Dosa batter is perfect for a diabetes person, as there is no rice or rice flour in it. But it needs to be fermented overnight. Let me share the recipe…

Ingredients:

  • Kambu / Pearl Millet / Bajra flour – 3 cups
  • White Lentils / Ulundu / Urad dal – 1 cup
  • Salt to taste

Making of Kambu / Pearl Millet / Bajra Idly Dosa Batter –

Preparation:

  • Soak white lentils/ulundu/urad dal in water for 4 to 5 hrs, drain the water and grind it to a fine paste by adding little water.
  • Take kambu /pearl millet flour in a wide mouth bowl, pour the ground white lentil, add salt to taste.
  • Pour water little by little, start mixing the batter well with your hands, so that the batter gets mixed well, make sure no lumps are formed.
  • Cover and let it ferment overnight.
  • After fermented, transfer it to an air-tight container.
  • Refrigerate as it stays fresh for 4 to 5 days.

Note: While preparing Idly or Dosa, take a small portion of the batter, add water and adjust to the consistency of the batter and start preparing it. This helps the rest of the batter to stay fresh for a week time.

Kambu / Pearl Millet / Bajra Laddu

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Kambu is known as Bajra in Hindi and Pearl millet in English, it is one which grown widely among millets. In olden days it was consumed frequently by our ancestors, but now as life has been mechanical and we changed ourselves as machines, and started eating which could be prepared in minutes and forget about the health benefits and when I talk about this most of them ask me only we feed pearl millet for hen J.

I have tasted kambu rice/pearl millet rice from one my relative, who prepares very often in their home. But only it’s me and my grandfa who had it, none other than us even tasted it. This is my second try with pearl millet and do not ask about the first one it was big flop (pearl millet) but soon will try it out.

Health benefits of kambu/bajra/pearl millet: It’s good for diabetics, helps in weight loss, because of its high fibre content it helps in treating constipation and also it one among the best coolant which is good for treating acidity and perfect for peak summer when taken a porridge along with curd.

This suits well for all ages and I wanted my kids to have this, so the only key to make kids eat is sweet and so I started with Kambu Laddu / Pearl millet Laddu. Let us move on to the recipe…

Kambu / Bajra / Pearl Millet Laddu

Kambu / Bajra / Pearl Millet Laddu

Ingredients:

  • Kambu / Pearl Millet – 2 cup
  • Jaggery – 1 ½ cup
  • Ginger powder – 1 tsp
  • Cardamom powder – ½ tsp
  • Ghee/Clarified Butter – 3 tbsp
  • Cashew nuts – 12 nos
  • Salt – a pinch

Preparation:

  • Dry roast kambu/pearl millet in medium flame for about 5-10 mins or until the aroma comes out or until you get pooping sound of kambu/pearl. Transfer it to a plate and bring it to room temperature.
  • Jaggery syrup: Crush the coconut jaggery/vellam and take it in a pan with water (to dissolve the jaggery), keep in medium flame, until it comes to syrup consistency. Filter it and keep it aside.
  • Powder the roasted kambu in a mixier for about 5 -10 mins to fine powder, sieve the powder.
  • Again powder the leftover once granules in the mixier for 5 mins and sieve it.
  • Transfer the sieved flour to a wide mouth bowl.
  • Heat ghee/clarified butter in a kadai, add in the cashew nuts, and roast until they turn golden brown.
  • Add in the ginger powder, cardamom powder, a pinch of salt, ¼ cup of jaggery syrup, ghee along with few pieces of cashew nuts.
  • Mix it well with a wooden spoon and make small balls by keeping a cashew nut on the top of the flour. Press the flour tightly with your hand, so that the balls would not break.
  • Follow the same procedure for whole flour mixture and make laddus.

Store in an air-tight will stay fresh for a week time.

Note: you and adjust the quantity of jaggery syrup, ginger powder and cardamom powder as per your taste.