Tag Archives: tamilian breakfast recipe

Kodo Millet Kichadi / Varagarisi Kichadi

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Kichadi is one among the delicious breakfast in south Indian. First time I had in a restaurant in Chennai and then after I became a great fan of this kichidi. But I had Rava / Semolina kichidi, but now here I have made it with Kodo Millet / Varagarisi. The taste, texture and aroma remain the same as that of the rava, but compared with rava, the kodo millet is healthier. Goes well for breakfast and dinner. Let us move on to the recipe…

Taking my favorite to Angie’s Fiesta Friday #59

Kodo Millet Kichadi / Varagarisi Kichadi

Kodo Millet Kichadi / Varagarisi Kichadi

Ingredients:

  • Kodo Millet Rice – 1 ½ cup
  • Mixed Vegetables (Carrot, Green peas) – ½ cup
  • Split Greengram / Split Pasiparuppu – 2 tbsp
  • Green chilies – 2 nos
  • Onion – 1 no (small sized)
  • Tomato – ½ no
  • Cumin powder – ½ tsp
  • Cumin seeds – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Split Bengal gram / Kadala Paruppu – ¼ tsp
  • Curry leaves- a string
  • Oil – 2 tsp
  • Ghee / Clarified Butter – 3 tsp
  • Salt to taste

Preparation:

  • Wash and soak the kodo millet rice / Varagarisi in a bowl with water for 20 mins.
  • Peel and finely chop the onions and carrots.
  • Finely chop the tomatoes and green chilies.
  • Boil the carrot and green peas, drain it and keep aside.
  • Boil the green gram / Pasiparuppu to the mashing consistency.
  • Heat oil in a kadai, add in the mustard, blackgram, bengalgram, cumin seeds and curry leaves. Wait till they crackle.
  • Add in the onions and cook till they turn transparent.
  • Add in the tomatoes and cook till they become mushy.
  • Add in the vegetables, green gram/pasiparuppu turmeric powder, salt and cook till the raw smell goes off
  • Add in the kodo millet rice and pour 3 cups of water, check for salt, add a tsp of ghee, cover and let it boil.
  • Now drizzle the ghee along the sides of the kichidi little by little and roll them with the spoon.
  • Remove from the fire, when it comes to the consistency (rolls together on the kadai without sticking).

Serve hot with Sambar and Chutney.

Note: Can follow the same procedure with rava / semolina and semiya / vermicelli. I have added green gram for improving the taste, but it’s optional. You could add cauliflower, potatoes and french beans for this recipe.

Banana Pancake

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I have prepared this pancake for PANCAKE, which was on feb 17th. I came to know that Feb 17th was pancake sometime around 8 p.m on 17th, suddenly thought of preparing two varieties of pancake which one of which I have posted right on Feb 17th, but this one due to some of my personal works this recipe got delayed.

Now I am going to share my Banana Pancake which I have served with Coconut Jaggery Dip (vellappagu). Let us move on to the recipe …

Banana Pancake with Coconut Jaggery Dip

Banana Pancake with Coconut Jaggery Dip

Ingredients:

  • Bananas – 3 nos (ripen)
  • All purpose flour / Maida – 250 gm
  • Sugar – 3 tbsp
  • Vanilla essence – 1 ½ tsp
  • Salt – a pinch
  • Eggs – 2 nos
  • Milk – 1 cup
  • Baking powder – 1 ½ tsp
  • Butter – 30 gm

Preparation:

  • Melt the butter, Take 20 gms of butter in a bowl and break in eggs, add sugar. Stir them well, till fluffy.
  • Mash the banana’s and adds them to egg mixture and stir well.
  • Pour in the vanilla essence and milk; beat them again, till the sugar dissolves.
  • Add in the maida/flour, salt and baking powder and fold them gently with the egg mixture, be sure that no lumps should be formed.
  • Heat butter in the tawa and scoop the batter. Sprinkle butter on the sides of the pancake.
  • Wait till they get cook and then swap the side, again cook them for few mins, till the pancake is done.

Serve hot. I have accompanied Coconut Jaggery dip along with this Banana Pancake.

 

 

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.