Tag Archives: Indian millets 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.

Kuthiravalli Venpongal Recipe / Barnyard Millet Venpongal Recipe / Millet Khara Pongal recipe

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Venpongal is one of the authentic and traditional breakfast among Tamilians. We prepare this during functions or for guests as breakfast. After a small break again a millet recipe – Kuthiravalli Pongal / Barnyard Millet Pongal. We had this in yercaud and felt very tasty, filling and yummy even my kids loved it to the core. So I thought of preparing it in my kitchen, the pongal came out well with delicious taste and excellent aroma. I have accompanied it with Sambar and Chutney. Also I have shared Venn Pongal with Raw rice and FoxTail Millet/Thinai . Goes out well for breakfast.

Also check my other breakfast recipes: https://madraasi.com/recipes/breakfast-dinner/. Let us move on to the recipe…

Kuthiravalli venpongal / Barnyard Millet Venpongal with sambar and chutney

Kuthiravalli venpongal / Barnyard Millet Venpongal with sambar and chutney

Ingredients:

  • Barnyard millet / Kuthiravalli – 1 cup
  • Moong dal / Green gram dal / Paasi paruppu – ½ cup
  • Ginger – 1 “inch stick
  • Black peppercorns – 1 ½ tsp
  • Cumin seeds – 2 tsp
  • Black pepper powder – ½ tsp
  • Clarified butter/Ghee – 1 tbsp
  • Oil – 2 tsp
  • Curry leaves – a sprig

Preparation:

  • Clean and wash the millet and green gram dal separately in separate bowls. Drain the water and keep it aside.
  • Peel and finely chop or grate the ginger into pieces.
  • Crush a tsp of cumin seeds and peppercorns.
  • Heat clarified butter/ghee and oil in a pressure cooker.
  • Add in ½ tsp of black peppercorns, a tsp of cumin seeds and curry leaves. Wait until they crackle.
  • Add in the ginger, crushed peppercorns and cumin seeds, wait until the raw smell goes off.
  • Add in the millet and greengram dal along with required amount of salt and cook until the raw smell goes off.
  • Pour in 3 ½ cups of water and pressure-cook for 3 whistles.
  • Remove the lid, once the pressure subsides.

Serve hot with Sambar, Chutney and Medhu Vada/ Blackgram Vada and top it with a tsp of clarified butter/ghee before serving.

Thinaiarisi Ven pongal recipe / Foxtail millet Khara pongal recipe / How to make ven pongal with millets

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Already I have posted a recipe for Venn Pongal and now it’s time to thing something innovative with this Venn pongal, so I have induced Thinaiarisi / Foxtail millet instead of rawrice. The taste was good with the same aroma, but the texture was something different (good) from our traditional and authentic Venn Pongal. This Foxtail millet is commonly known as quinao.

Venn Pongal with Thinaiarisi / Quinoa

Venn Pongal with Thinaiarisi / Quinoa

Ingredients:

  • Thinai arisi / Foxtail millet / Quinoa – 1 cup
  • Moong dal – ½ cup
  • Cumin seeds – 1 tsp
  • Black peppercorns – 1 tsp
  • Salt to taste
  • Ghee / Clarified Butter – 1 ½ tbsp
  • Curry leaves – a string

Preparation:

  • Clean and wash the Thinai arisi / Foxtail millet. Drain it and keep aside.
  • Take 4 cups of water in heavy bottomed vessel, allow it to boil.
  • Heat ghee in a kadai, fry the mung dal till the raw smell goes off.
  • Boil the moong dal in water, it should be in mashing consistency.
  • Once boiled, add in the Thinai arisi / Foxtail millet. Wait till it halfboil.
  • Once halfboiled, add in the moong dal. Allow it boil together.
  • Heat ghee in a tadka, add in the cumin seeds, peppercorns and curry leaves. Wait till they crackle.
  • Add them to the millet and continue boiling in medium flame.
  • Transfer them to a bowl , once boiled.

Serve hot with Sambhar and Chutney.