A wholesome additive-free comfort food that promotes healthy life without causing any food allergies.

Foxtail Millet(Thinai)

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FOXTAIL MILLET AND BASIL PATTIES

Ingredients

  • Foxtail millets-3/4th cup
  • Roughly chopped basil-1/2nd cup
  • Garlic, grated-2 cloves
  • Medium onion, finely chopped-1
  • Breadcrumbs-1/2nd cup
  • Coarsely grated cheddar or any other hard cheese-1/2nd cup
  • Coarsely ground black pepper (or more as per taste)-1/2 tsp
  • Salt-1 tsp
  • Green chillies, finely chopped (optional)-2
  • Olive oil or any other cooking oil-2 tbsps

Method

Rinse the Millets in water, place it in a container that will fit in the pressure cooker and add 1 3/4 cup of water to it. Pressure cook for 2 whistles and on sim for 5-7 minutes. Once the cooker is cool enough to open, remove the millets, mash with a spoon and keep aside. To the mashed millets, add all other ingredients and mix well with fingertips. If you want to make this gluten free, omit breadcrumbs and use 2 medium potatoes, boiled and mashed instead. Divide this into 6-8 balls and flatten on your palm to make patties as shown in the photos and keep in one layer on a plate. At this stage you could cover the plate with cling film and refrigerate for few hours until you need to make them. Grease a non stick tava, once moderately hot, place the patties in one layer. Once the bottom side turns golden brown, turn to the other side and cook for another 5 minutes until crisp and golden. Serve immediately with ketchup, chutney or marinara sauce.

FOXTAIL MILLET DOSA (KORRA DOSA)

Ingredients

  • Foxtail Millet -3 cups
  • Urad dal -1 cup
  • Fenugreek seeds -1 tbsp
  • Korra – 3 cups
  • Methi seeds – 1 tbsp
  • Salt

Preparations

Wash and soak foxtail millet and urad dal (urad dal + fenugreek seeds) separately for 5-6 hours.

Grind both separately to a smooth batter. Then mix both the batter well adding salt.

Leave it to ferment for another 5-6 hours. Now your thinai/foxtail millet dosa batter is ready.

How to make Dosa

Heat a tawa, pour a ladle of dosa batter and spread it in a circular motion. Drizzle 1/2nd - 1 tsp of oil around the dosa. Keep the flame in medium. When the corners start lifting up, flip it over to the other side and drizzle another half tsp of oil around the dosa. Once the dosa gets cooked, remove it from tawa and serve hot with any chutney of your choice.

Note

This dosa has to be taken hot as it will not be as relishing when cold.

FOXTAIL MILLET KHEER

Ingredients

  • Foxtail Millet - 50gm
  • Milk - 1 ltr
  • Saffron Strands - 4 to 5
  • Fresh Coconut, Grated - 2 tbsp
  • Sugar - 1/4th cup
  • Mixed Dry Fruits For Garnishing (Like Almonds, Pistachios ) - 1/4th cup

Method

To begin making the Foxtail Millet Kheer (Payasam) recipe, transfer the milk into a heavy bottom pan keep it on medium heat. Meanwhile, wash the Foxtail Millet and drain excess water. Once the milk comes to a boil, add the washed Foxtail Millet and saffron strands to the milk. Allow the milk to come to a quick boil. Once the milk comes to a boil, turn the heat to low and simmer the kheer until the Foxtail Millet cooks completely. This will take about 10 to 15 minutes. (You will have to take a bite to check) Once the Foxtail Millet has cooked through completely, add in the freshly grated coconut and sugar and simmer for another 10 minutes, stirring occasionally so the milk does not condense and settle to the bottom. Check the sweetness at this stage and adjust to suit your taste. Turn off the heat and the khee is now ready to be served. Garnish the Foxtail Millet Kheer (Payasam) with slivered almonds and pistachios and serve warm or chilled as desired.

FOXTAIL MILLET KHICHDI

Prep time - under 10 minutes (soaking time not included)

Cook time - under 20 minutes

Serves - 1

Ingredients

  • Onion – 1
  • Green chilli -1-2 slit
  • Ginger - 1 inch piece finely chopped
  • Foxtail millet/ tinai - 1/2nd cup
  • Moong dal split yellow variety - 1 tbsp (optional)
  • Turmeric powder - a pinch
  • Ghee - 1 tsp
  • Salt as needed

Vegetables and greens

  • Carrot -1 medium size
  • Beans -3-4
  • Potato - small 1 or 1/2nd a medium sized potato
  • Tomato -1/2nd a tomato
  • Drumstick leaves – fistful

For the seasoning (You can add peas also)

  • Oil - 1 tbsp
  • Mustard seeds - 1/2nd tsp
  • Urad dal - 1/2nd tsp
  • Cumin seeds -1/2nd tsp
  • Whole black pepper - 2-3
  • Red chilli - 1
  • Hing - a pinch
  • Curry leaves - few

Preparation

Chop all the vegetable into medium sized pieces.

Wash and soak millets along with moong dal in 1 1/2nd cup of hot water for 2 -2 1/2nd hours.

Method

Heat oil in a pressure pan, add mustard seeds, when it splutters, add urad dal, cumin seeds, red chillies, hing, black pepper and curry leaves. Add chopped onions, ginger, green chillies and saute until onions turn pink. Then add all the vegetables, drumstick leaves, turmeric powder, salt needed and saute for 2-3 minutes. Add the soaked millet along with the water. Check for salt by tasting the water. Close the cooker and cook for 2 whistles on medium flame, then simmer for another 5 minutes and switch it off. Once the pressure subsides, open the cooker, add a tsp of ghee and mix the kichdi well. Serve hot with any raita of your choice. Believe me, the kichdi tastes delicious.

FOXTAIL MILLET NIPPATTU

Ingredients

  • Foxtail Millet Flour - 1 cup
  • Rice Flour -1 cup
  • Kadale Hittu/Besan -1 cup
  • Peanuts, Roasted, Skinned and lightly crushed– 2 tbsp
  • Sun Dried Chilies Finely Crushed – 2 tsp
  • Coconut Powder - 1 tsp
  • Jeera/Cumin Seeds - 1 tbsp
  • Sesame Seeds - 1 tbsp
  • Dill/Sabsige Soppu Leaves, Finely chopped - 1/2nd cup
  • Hing/Asafoedita - 1/4th> tsp
  • Sizzling Hot Melted Butter - 1 tbsp
  • Warm Water - 1 or 2 cups
  • Salt to taste
  • Vegetable Oil, To Deep Fry - 3 cups

Method

To begin making Foxtail Millet Nippattu, dry roast the flours until they turn aromatic for about 4 to 6 minutes on medium heat. Switch off the heat and cool it completely. Mix all the powders, chili flakes, cumin seeds, sesame seeds, dill leaves and salt together. Pour a tablespoon of sizzling hot melted butter in the mixture and mix thoroughly. Now add lukewarm water little by little and mix into a soft and pliable dough. Make little balls and roll them flat into little discs, about 2 inches in diameter. You can grease a plastic sheet as the surface, or use wax paper to pat down the nippattu. Heat oil in a deep fry pan on medium-high. When the oil starts to smoke, add a tiny ball of dough; if it sizzles and rises to the oil surface, the oil is hot enough. Reduce the heat to medium and gently peel away the nippattu from the wax paper and put them into the oil. They will sink, and foam at first, then come up to the surface quickly. Flip them over to the other side and let them turn into golden brown colour. Drain the savouries on a paper napkin or sieve over a bowl. When the savouries are completely cool, store them in airtight boxes in a cool dark place. Serve Foxtail Millet Nippattu with hot Masala Chai during your tea time break.

FOXTAIL MILLET SEMOLINA MITHAI

Ingredients

  • Timbaktu Organic Foxtail Millet semolina / rawa 11/4thcups
  • Bananas 3
  • Gur / Jaggery 3/4thcup
  • Coconut milk made from ½ fresh coconut 11/2ndcups
  • (you can use ready packaged coconut milk as well, or plain milk with a drop of vanilla if you cannot get coconut milk)
  • Ghee or Butter 2 tbsp
  • A pinch of salt

Method

Extract the coconut milk by pureeing the pieces in a blender along with 1 and a half cups of hot water. Strain the pulp through a sieve to make thick coconut milk. Make a smooth puree of the bananas and jaggery in a blender. Heat the ghee in a kadhai and fry the semolina, stirring constantly on low heat till it turns an even, light brown. About 8 minutes. Add the banana and jaggery puree and stir a couple of times. Turn off the heat. Now add the coconut milk and mix well.

Grease a heat proof shallow dish, plate or steel thali. Pour the mixture into the dish and steam covered for 25 minutes.This can be done in a steamer or a pressure cooker without the weight on. It may take less time in a cooker- probably about 10-15 minutes. The mixture absorbs all the liquid and becomes dry on the surface.

Turn out on to plate and cut into cubes. Serve hot or cold. This will keep for several days if refrigerated.

MAKING MERRY WITH MILLETS

Ingredients

  • Milk, preferably whole milk - 1 litre
  • Saffron - A pinch of
  • Cashew halves -2 tbsp
  • Raisins – 1 tbsp
  • Foxtail millet – 1/4 th Cup
  • Ghee - 2 tsp
  • Cardamom powder - 1/2 tsp
  • Powdered jaggery - 1 Cup

Method

Pour the milk into a heavy bottomed pan and bring to a simmer. Cook the milk on low heat, stirring frequently, allowing it to reduce to half its quantity. Take 2 teaspoons of the hot milk in a small bowl and soak the saffron in it. Meanwhile, in a small pressure cooker set on medium heat add 1 teaspoon of ghee and then the cashew halves. Let the cashews turn golden brown and then add the raisins. Swirl them around and then remove to a dish and set aside. In the same cooker pour another teaspoon of ghee and add the millets. Roast the millets, stirring frequently for about 2 minutes. Add ¾ cup of water and then close the lid and bring the cooker to full pressure. Now turn down the heat and cook for 5 minutes. Turn off the heat and let the pressure release on its own. Meanwhile put the jaggery and one-fourth cup of water in a pan and let it melt into a syrup. Strain and set the syrup aside to cool. Once the milk has reduced stir in the cooked millets. Simmer for about 5 minutes and then add the cardamom powder. Pour the cooled jaggery syrup into the milk and stir it well. Simmer for just a few seconds and then add the fried cashews and raisins, and the saffron. Serve hot or chilled.

NAVANE ROTI (FOXTAIL MILLET ROTI)

Ingredients

  • Foxtail Millet Flour-2 cups
  • Grated Carrot-1/2nd cup
  • Finely chopped Onions-1/2nd cup
  • Grated Cucumber-1/2nd cup
  • Finely chopped Coriander Leaves-1/2nd cup
  • Finely chopped green chillies-3 to 4 nos
  • Water-1/2 cup

Method

MIx all the grated vegetables in the flour along with salt to taste. Knead to form a soft dough. Add water little by little. The grated cucumber itself will release a lot of water. Hence, first knead without water and add water only if needed.Take a plastic sheet and apply oil. Make a small ball from the dough and place it on a plastic sheet. Using hand spread the dough to make a round roti. Oil your hands too. Place the flattened round dough on hot tava. Wait till the color changes. Once the color changes, carefully flip to cook the other side. Cook till dark brown spots appear. Serve hot with some peanut chutney.

THINAI IDLI RECIPE-FOXTAIL MILLET IDLI

Prep Time: 45 mins (excluding soaking time)

Cook Time : 20 mins

Serves: 4-5

Ingredients

Recipe #1

  • Foxtail millet -3 cups
  • Whole Urad dal- 1 cup
  • Fenugreek seeds-vendhayam - 2 tsp
  • Salt to taste

Recipe #2

  • Thinai/foxtail millet -2 cups
  • Whole Urad dal -1/2nd cup
  • Vendhayam/fenugreek seeds-1 tsp
  • Salt to taste

Preparation

Wash and soak millets and dal separately in water for 4-5 hours. Soak fenugreek seeds along with dal. Grind urad dal until light and fluffy adding water from time to time. Grind millets adding water little at a time to a slightly coarse batter. Mix both the batter, add salt needed and allow it to ferment. Grind it the same way as you grind for regular idlis. The batter should not be too thick nor too thin.

Fermenting time differs according to weather conditions.

Method

You can use a steamer or idli cooker to make idlis. Bring water to boil first. Then grease the idli mold or mould with oil and pour a ladle of fermented batter into the moulds. Steam for 15 minutes or until a toothpick inserted in the center of the idli comes out clean. After it cools a little, remove the idlis from the mold or mould and serve hot with sambar or chutney of your choice.

Note

You can make idli with this batter only for a day, the next day, you can use the batter to make dosas. You can also make thick uthapams by adding finely chopped onions and green chillies to the batter.

THINAI PAYASAM RECIPE - FOXTAIL MILLET KHEER

Prep Time : 10 mins

Cook Time : 30 mins

Serves: 2

Recipe Category: Dessert

Ingredients needed

  • Foxtail millet-Thinai - 1/2nd cup
  • Jaggery - 1 cup
  • Milk (boiled and cooled)- 2 cups
  • Cashew nuts - 10-12
  • Raisins -15-20
  • Cardamom powder - 1/4th tsp
  • Ghee - 1 tsp

Preparation

Heat a tsp of ghee and fry the cashew nuts and raisins separately. Remove it and in the same pan, fry Thinai until it is slightly hot to touch. If required add another 1/2nd tsp of ghee to fry thinai/foxtail millet. Pressure cook foxtail millet with 1 1/2nd cup of water for 3 whistles or you can cook in a pan with lid. Dissolve jaggery in 1/4th cup of water and filter it to remove the impurities.

Method

Boil the filtered jaggery, when it becomes slightly thick, add the cooked foxtail millet. Cook on medium flame until it gets blended well with the jaggery. Then add cashew nuts, raisins and cardamom powder. Simmer and add milk, heat it on low flames for a few seconds and switch it off. Do not boil too much after adding milk. I would like to make one thing clear here. Whenever you make any payasam with jaggery and milk, either the jaggery syrup should be at room temperature or the milk should be at room temperature. If both are hot, there are chances of the milk getting curdled as some varieties of jaggery available in shops have a little salt in them.

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