FOXTAIL MILLET
Description
- Full in dietary fiber
- 0% Fat
- 100K Calories
It is a staple food of South India and a perfect substitute for healthy diet. Rich in vitamin B 12. These tiny seeds can offer you a daily dose of ample protein, good fat, carbs and amazing dietary fibre content. Besides copious amounts of lysine, thiamine, iron and niacin, it also offers copious amounts of calcium Foxtail millet known as Thinai in Tamil, Kangni/Rala in Hindi, Navane in Kannada, Korra in telugu & Thina in Malayalam is first of millet varieties that was used in ancient days. Foxtail millet is gluten free and very easy to digest.
o Its high anti-oxidant activity removes acidic element away from the body.
o Being highly nutritious for children and adults, it acts a great energy source. Foxtail Millet can be made has a perfect substitute for your breakfast to get started your day with needed energy and nutrients.
o It is rich in fiber content and minerals like protein, iron, calcium, potassium, magnesium, zinc.
o Enriched with vitamin B 6, it helps in the regulation of the healthy nervous system.
o It helps to control blood sugar& cholesterol levels. And is known for its low glycemic index.
o Its high protein content, when combined with legumes, makes it a perfect substantial addition to a vegetarian diet.
1. FOXTAIL MILLET PONGAL
Ingredients:
Foxtail millet : ¾ cup
Whole green gram : ¼ cup
Ghee : 1 teaspoon
Oil : 1 teaspoon
Cumin seeds : ¼ teaspoon
Pepper : ¼ teaspoon
Grated ginger : ½ teaspoon
Curry leaves : few
Cashew : 4 or 5
Salt : 1 teaspoon
Procedure:
Clean the rice and dhal and add three cups of water and pressure cook it up to 4 to 5 whistles. After it has been cooked to very soft consistency, heat the frying pan and add ghee and oil. Add pepper, cumin seeds, cashew, grated ginger and fry them. Add salt to cooked Pongal and mix well. Cook it on medium flame for sometimes and the tasty thinai arisi pongal is ready to be served. It can be eaten with coconut chutney.
2. FOXTAIL MILLET DOSAI
Ingredients:
Foxtail millet : ½ cup
Urad dal : 2 teaspoon
Fenugreek : 1 teaspoon
Flattened rice : 2 teaspoon
Oil : as required
Salt : ¾ teaspoon
Procedure:
Soak well, foxtail millet, urad dhal, fenugreek, and flattened rice for 3 hours. Grind it and let it ferment for 8 hours. Add salt and make the dosa. The dosa will taste good if made with gingely oil. This will add both to the taste and the nutritional value. This can be eaten with coconut or onion chutney.
3. FOXTAIL MILLET OATS IDLY
Ingredients:
Foxtail millet : 1 cup
Oats : 1 cup
Urad dhal : ½ cup
Salt : 1 ½ teaspoon
Pepper cumin seeds : ½ table spoon
Procedure:
Soak foxtail millet for 2 hours. Soak urad dhal for 1 hour. Grind the rice to consistency of rava. Grind the urad dhal to smooth, fluffy consistency by sprinkling water from time to time. Mix them both and add oats and allow the batter to ferment. Add pepper, cumin seed powder and salt. Mix the batter well and steam it as idlis.
4. FOXTAIL MILLET INSTANT GRUEL
Ingredients:
Corn flakes flour : ½ cup [you can grind in the mixie the corn flakes readily available]
Foxtail millet flour : ½ cup
Palm candy : 2 table Spoon [powdered]
Coconut milk : 1 cup
Cardamom powder : 1 pinch
Procedure:
Mix cornflakes flour and foxtail millet flour in a cup of water, without lumps. Now boil 2cups of water and add the mixed dough and when the raw smell goes, add palm candy powder, cardamom powder and coconut milk and the gruel is ready for drink.
5. FOXTAIL MILLET LEMON RICE
Ingredients:
Foxtail millet : 1 cup
Water : 1 ½ cup
Lemon juice : 1 table spoon
Green chilies : 3 slit
Curry leaves : few
Salt : 1 teaspoon
Asafetida : ¼ teaspoon
Fenugreek powder : ¼ teaspoon
Turmeric powder : little
Seasoning
Gingely oil : 2 teaspoon
Mustard, urad and
Chana dhal : ½ teaspoon
Green chilly : slit
Curry leaves : few
Procedure:
Clean and soak foxtail millet for ½ hour. Add 1 ½ measures of water and cook the rice. In a frying pan fry all the ingredients given for seasoning along with the turmeric powder and add asafetida and fenugreek powder and mix well. Add this to the cooked rice which has become cool and mix with lemon juice and salt. Compared to making it in ordinary rice this is healthier as it is rich in protein, fiber and vitamins.
6. FOXTAIL, JAGGERY AND COCONUT PAYASAM
Ingredients:
Foxtail millet : 1 cup
Coconut milk : 2 cups
Jaggery : 1 ½ cups
Cardamom powder : ¼ teaspoon
Cashew almond : 8 each
Ghee : 1 teaspoon
Procedure:
Fry the foxtail millet in ghee and powder it to coarse consistency. Cook this in two cups of water. Get 2 cups of the first extract of coconut milk. Mix the grated jaggery in the cooked rice
and boil it. When the jaggery melts and it starts boiling add coconut milk, cashew almond [grated], cardamom powder and mix well. It is a healthy and tasty Payasam.
7. FOXTAIL MILLET BURFI
Ingredients:
Foxtail millet flour : 1cup
Jaggery syrup : ½ cup filtered
Water : ¼ cup
Ghee : 2 table spoon
Cardamom powder : pinch
Sliced almonds : for garnishing
Procedure:
Grease a plate with ghee and keep it aside. Heat a heavy bottomed pan or non stick pan, add 1 table spoon of ghee and add foxtail millet flour. Fry it well until nice aroma comes out. Then add the jaggery syrup and cardamom powder, and then mix it quickly. Then add remaining 1 table spoon of ghee. Stir continuously for 2-3 mins or till the mixture leaves the sides of the pan, then switch off the flame. Spread it in a greased plate and garnish with chopped nuts. Allow it to cool down and cut them into small pieces. Healthy and yummy thinai maavu burfi is ready.
8. FOXTAIL MILLET IDIYAPPAM
Ingredients:
Foxtail millet flour : 1 cup
Rice flour : 1/3 cup
Salt : as needed
Boiling water : as needed
Oil : 1 teaspoon
Procedure:
Take foxtail millet flour in a kadai and roast for 2 to 3 mins till nice aroma comes it. Take it off the heat and add in salt and rice flour. Mix well. Pour in boiling water and mix well till it forms a little sticky dough. Add in oil and mix well as well. Now fill idiyappam press with this and press
to form idiyappam over steaming plate. Steam it for 7 to 8 mins. Now remove it and invert it to a plate. Serve with chutney, sambar, kurma or sugar and coconut.
9. FOXTAIL MILLET CHAKLI
Ingredients:
Foxtail millet flour : 1 cup
Rice flour : ¼ cup
Besan flour : ¼ cup
Red chilly powder : 1 tablespoon
Butter : 1 tablespoon
Cumin seed : 1 tablespoon
Salt : as needed
Oil : for frying
Asafetida : a pinch
Warm water : for kneading
Procedure:
In a bowl add ground foxtail millet powder, rice flour, gram flour, asafetida, cumin seeds, salt & butter mix well. Then add water mix well, knead it & make soft dough [It should be soft & non sticky]. Pour 1 tbsp of oil cover it & keep it aside. Fill the prepared dough in a muruku kuzhal & just press out or squeeze over the ladle & deep fry till crisp on medium hot oil. Flip over & fry another side. Once it ready or the oil sound disappears then take it out & drain on absorbent paper. Leave it for room temperature. Then store in an airtight container.
10. FOXTAIL MILLET UNNIYAPPAM
Ingredients:
Foxtail millet : ½ cup
Rice flour : 3 tablespoon
Wheat flour : 2 tablespoon
Coconut flakes : 3 tablespoon
Jaggery : ¼ cup
Baking soda : a pinch
Cardamom powder : ¼ teaspoon
Oil : as needed
Salt : a tiny pinch
Procedure:
Wash and soak Millet for 2 hours. Grind it with little water possible. Add Rice flour, wheat flour, coconut, Jaggery, Salt, Cardamom and mix well. Keep it aside for 2 hours. Add baking soda and mix well. Heat paniyaram pan, grease the pan with oil. Pour ladle full of the batter in each hole. Cook covered for 2-3mins at medium flame. Turn it to other side and cook again till other side is completely cooked Serve hot.
11. FOXTAIL MILLET SEV
Ingredients:
Foxtail millet flour : 1 cup
Besan flour : ½ cup
Hing : a pinch
Melted butter : 1 teaspoon
Hot oil : 1 teaspoon
Salt : to taste
Water : as needed
Oil : to deep fry
To blend together:
Ajwain : ¾ tablespoon
Water : ¼ cup
Procedure:
Dry roast Ajwain till nice aroma comes. Add water to it and grind it. This will be a runny liquid, set aside. To a sieve add thinai flour, besan flour and sieve it well. Discard the coarse mixture. Add butter, oil, hing and required salt. Strain and add Ajwain water. First mix this well, it will be
crumbly. Now add water to it and gather the dough. Gather to form smooth dough. Grease the mould and disc with oil. Fill the mould with dough. Close with lid. Heat oil – check by adding a pinch of oil, if it raises immediately then oil is ready. Press in circles. Do not layer too much. Just 1 or 2 layers should be good. Deep fry in low medium flame. Flip over and cook on both sides till golden. Drain in tissue paper. After it cools down just separate the pieces and store. Store in a clean dry airtight container. Serve with tea.
12. FOXTAIL MILLET PINAPLE KESARI
Ingredients:
Foxtail millet grains : ½ cup
Powdered jaggery : ½ cup
Pineapple essence : ¼ teaspoon
Cardamom powder : ½ teaspoon
Pineapple juice : ½ cup
Water : 2 ½ cup
Ghee : 2 tablespoon
Dry fruits : for garnishing
Procedure:
Roast thinai arisi in a kadai or pan till nice aroma comes. Remove from the heat and allow cooling. Grind in a mixer to coarse powder like fine rava consistency. Keep it aside. Heat 1 tbsp ghee in a kadai. Roast ground thinai for few minutes on low flame and transfer it to a bowl. Heat water in the same pan or kadai. Add roasted thinai rava and make sure no lumps are formed. Stir it frequently on low flame. Cook till 3/4 of the water level reduces. Now, add cardamom powder, pineapple juice and essence. Stir well. Cook for 2-5 mins. Add powdered jaggery and give a stir. Cook till the kesari mixture starts leaving the sides of the pan. Add 1 tbsp ghee and stir again. If using dry fruits, then this is the time to add them. Roast dry fruits with 1 tbsp ghee and mix with the prepared kesari. Serve this hot or cold.
13. FOXTAIL MILLET SALAD
Ingredients:
Foxtail millet : 1/4 cup Black channa : 3 tablespoon (cooked) Pomegranate seeds : a hand full Capsicum : small piece Sweet corn kernels : a hand full Nuts : few Sprouts : a hand full Ginger : a small piece Green chilli : 1 Honey : 1 tsp Lemon juice : 1/2 tsp Salt : to taste Pepper powder : to taste
Procedure:
Soak the thinai arisi in water for 30 minutes. Meanwhile cut the capsicum into small cubes also boil the corn kernels. Cook the thinai rice with half cup of water in an open pan. Keep in a very low flame and leave it undisturbed for 10 minutes. The rice will get cooked and the water will be evaporated. Allow this to cool and add the sprouts, corn kernels, black chana pomegranate seeds, nuts and capsicum. In a mortar and pestle grind the ginger and green chili and squeeze the juice of this into the salad. Add the lemon juice, salt and honey to the salad. Mix well and serve it immediately.
14. FOXTAIL MILLET DOSA
Ingredients:
Thinai flour :2cups Rice flour:1/4cup Wheat flour: 1/4 cup Onion : 1 Jeera : 1/2 tsp Chillies: 1 or 2 Curry leaves Salt as required Mix all the flours together. Add the cut onions, jeera, chillies, torn curry leaves. Consistency of the batter has to be bit watery. Must pour the batter from side to center of the tawa like rawa dosa. Serve hot with chutney.
15. FOXTAIL HALWA
Ingredients:
Foxtail Millet – 1 cup Milk – 2 cup Palm sugar – 3/4 cup Ghee – 5 tablespoon Elachi powder – a pinch Water
Procedure: Wash and soak millet in water for 2 hours. Add drained millet with little water to a mixer and blend it to a smooth batter. Keep it aside. Take a pan add ghee and melt it. Add the ground batter and cook on a medium flame. Keep stirring continuously. Cook till it becomes crumble. It takes around 10 mins. Then add milk to the cooked mixture and keep on mashing it. When the milk evaporates, add palm sugar and mix well.Cook till the halwa begins to leave the sides of the pan.Add little ghee and mix everything well.
Stir and mash the halwa well to get a smooth halwa. Heat ghee in a pan add cashew kismis fry it till golden color and pour it over the halwa. Serve warm.