Thinai / Foxtail Millet Koozh

     Another add on to my millets food. Yes, its summer here so thought to prepare some simple but delicious breakfast for my lazy sunday morning. There comes this Foxtail Millet / Thinai Koozh. This was first try. Hope you will like it. Click HERE for more Millets recipe.

ALL YOU NEED:

Thinai / Foxtail Millet Koozh	1 cup
Chopped Onion	1 No.
Water	5 cups
Salt	To Taste
Curd	1 cup

METHOD:
     Soak Foxtail Millet in water for 4 hours. After 4 hours, drain the water add 4 cups of water (4:1) and hald spoon of salt. Pressure cook it for a whistle and 7 minutes in simmer. Once the pressure gets released, let it cool down. Make the curd as buttermilk and add it to the millet. Add chopped onion and adjust with water (remaining 1 cup or as required) and salt. Make sure the consistency is neither solid nor watery. Enjoy with pickle and green chilly.

- Sangeetha Nambi

Ragi Semiya Upma

     Its an another add on to my new addiction Millets. Yes, today its going to be our longtime traditional ragi/foxtail millets semiya upma. I should say this is my chilldhood favorite dish which i can gobble anytime both either in sweet or savory form. Today’s post is going to be my first attempt on savory Upma.

ALL YOU NEED:

Ragi Semiya	2 cups
Chopped Onion	1 No.
Chopped Tomato	1/2 No.
Coriander Leaf	To Garnish
Grated Coconut	1/4 cup
Green Chilly	3 Nos.
Curry Leaf	5 Nos.
Bengal Gram	1 spoon
Cumin Seeds	1/4 spoon
Urad Dhall	1 spoon
Salt	To Taste

METHOD:
     Take 2 cups of ragi semiya in a wide bowl. Sprinkle 1/2 cup of water and mix well. Cover it and let it sit for 5 minutes. When time is up, take a wide idly plate, cover the upper portion of the plate by wet cloth. Transfer the ragi semiya on to it. Place the plate into the idly pan and steam it for 10 to 15 minutes.

     Meantime, heat a spoon of oil in a pan, add mustard. When it splutters, add a spoon of both urad dhall and channa dhall. When it turns golden brown, add chopped onion, slited green chilli, curry leaf, saute it by adding pinch of salt. Add chopped tomato, saute it for 5 mins. Now add the steamed semiya, mix well with the mixture. Adjust with salt. As a final touch, add grated coconut and chopped coriander leaf.

Note: You can also add veggies as per your choice. I added only carrots.

- Sangeetha Nambi

Quinoa Sagomillet Idly

     As i told you all in my previous post here, my craziness towards are growing day by day. Yes, today's recipe is also comes under millets category in which i have added Sago millet and Quinoa. Members in my family from big to small including myself doesn't like the smell of Quinoa unfortunately as i have bought a big bag of Quinoa, i need to finish of as soon as possible. So started using Quinoa in all the applicable dishes like Idly, Dosa, variety rice etc. Today's recipe is going to be Quinoa rich millet idly ! Check it out below.

ALL YOU NEED:

Quinoa	2 cups
Sago Millet	1 cup
Idly rice	1 cup
Poha/Puffed Rice	1/2 cup
Urad dhall	1/2 cup
Fenugreek	1 tbsp
Salt	To taste

METHOD:
     Soak Quinoa, Sago millet, Puffed rice or Flat Poha and Idly rice in water and in another bowl soak urad dhall and fenugreek. Let it rest for overnight. In a grinder, grind urad dhall and fenugreek to a fine paste by adding minimal water. (Urad dhall which am having gives more yield so used only only 1/2 cup, you can add urad dhall based on your quality or yield) Transfer the batter to a bowl. Now add soaked Quinoa, Sago millet, Idly rice and Puffed rice/Poha. (Used Puffed rice/Poha to get the fluffiness), grind it coarsely by adding required salt and minimal water until it reach between coarsely and soft consistency. Transfer it to the Urad dhall batter. Mix well until both batter mix equally. Let it rest for 7 to 8 hours for fermentation.

     After fermentation process. Take idly pan, grease the plates with oil. Pour the batter in the plates. Add some water into the idly pan and arrange the plates. Close lid. Steam the it for 15 to 20 minutes. After 20 minutes, Serve hot with some chutney.

♬ Sangeetha♡Nambi ♬

Quinoa Tomatobath

     Before start telling about my recipe. Since it been more than 2 years, I would like to say my very BIG Hiiiiiiiiiiiiiiiiiii to you. Hope you all doing good and enjoy blogging ! It was a bit multitasking time for past 2 years, totally engaged with kids, travelling, functions and sooo onnnn. Finally got settled down (hopefully) and planned to resume my most favorite work BLOGGING. As a final note another big thanks to all my friends, who were keep on asking resume blogging. Once again Thanks and Sorry to all of you ! :)
     Before starting with my today's recipe, actually i must say this as "come back" recipe. Ok, Can you guess my recent craze ??!! Can u ??!! No !! How do u know, if i came back after very big 2 years gap. True, let myself tell. Its MILLETS. Yes, just started with quinoa (actually its not a millet though) and barnyard millet. Ofcourse, lot more millets in queue. With this note, tried a very quick, tasty dish - QUINOA TOMATOBATH.

ALL YOU NEED:

Quinoa	1 cup
Water	3 cups
Chopped Onion	1 No.
Chopped Tomato	2 Nos.
Chopped Garlic	5 Nos.
Chopped Ginger	1 inch
Turmeric Powder	Pinch
Coriander Leaf	1/2 cup
Chilly Powder	1 sp
Green Chilly	2 Nos.
Mint Leaf	1/2 cup
All Spices*	1 sp
Mustard	1 sp
Salt	To taste
Ghee	1 sp
Oil	3 sps

*All Spices includes Cinnamon, Cardamon, Fennel seeds, Cumin seeds and Cloves.

METHOD:
     Soak Quinoa for more than 30 to 35 mins. Wash and drain the water. Take a pan, as i have taken 1 cup of quinoa, pour 3 cups of water (1:3 ratio) and pinch of salt. Cover it with lid. Let it cook until it absorbs all the water, which will take approximately 15 to 18 mins.
     Keep a wide pan, add a spoon of ghee and 3 spoons of oil. Once it gets heated, add mustard. When it splutters, add all spices, slited green chilly, coriander leaf, mint leaf, chopped garlic and ginger. Saute for 3 mins. Now add chopped onions, saute for 4 mins. Now add chopped tomato, turmeric powder, red chilly and required salt. Saute well until it oil oozes out. Simmer the flame. Now add the cooked quinoa, mix well with the mixture. Adjust with salt. Garmish with coriander leaf as a final touch.

Note: You can substitute Quinoa with any kind of cooked millets and rice.

♬ Sangeetha Nambi ♬