Foxtail millet :2cups
Dry fry the millet until it turns light brown colour.Grind the millet coarsely.Then, make jaggery syrup by adding little water to the jaggery.
Add cardomom powder ,jaggery syrup and honey to it and make it into small balls.
” Traditional and organic varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site https://hlp.world/store/ “
Kodo millet: 1 cup
Water: 3 cups
Milk: 1/4 cup
Curd: 4 tbls
Curry leaf: 7_8
Mustard seed: 1tsp
Ginger: 1 inch(finely chopped)
Green chilly: 2(finely chopped)
Red chilly: 1
Cahew nut: 4(sliced)
Wash and soak the millet for 15-20 mins.
Cook the millet with 3 times of water(1:3).
Leave 3 whistles simmer it for 5 mins.
Allow it to get cool and mash it lightly.
Add milk blend it, then add curd.
Add required salt.
Heat the pan add mustardseeds, when they crackle, add cumin,ginger,chilles,cashew nuts and curry leaf.
Pour it to the cooked millet and blend well.
Now kodo millet curd rice is ready for the lunch box.
- Just to avoid the sourness after 3-4 hrs we are adding milk.
If you want to eat immediately after cooking, reduce the quantity of milk and increase the quantity of curd.
- You can also add Butter for Rich taste
Foxtail millet -1 cup
Greengram dal -1/4 cup
Jaggery -1 1/2 cup
Cardamon powder-2 tsp
Ghee-3 to 4 tbls
Wash the foxtail millet and dal.
Soak it in water for 10mins
Add three times of water to it(1:3) and pressure cook.
Leave 3 whistles and simmer it for 5 mins.
Then take Jaggery in a kadai and pour little water just to melt it and filter it to remove the impurities.
Then again heat the filtered jaggery ,avoid stirring it.
Remove once it turns to light syrup consistency.
Fry few cahew nuts and dry grapes in ghee.
Add jaggery syrup to cooked millet n dal and blend it.
Then add cardomom powder, fried cashew n dry grapes .Blend it well.
Now sweet thinai pongal is ready.
After shifting to the serving bowl ,spread a tbls of ghee over it .so that it won’t get dry.
Kattuyanam(Diabetic and Arthritis) rice_1cup
Fenugreek _10 grms
Wash and soak the rice and urud dal(3:1) separetly for 4 to 5 hrs.
Soak fenugreek along with urud dal.
Grind it and allow it to ferment for 5 to 6 hrs.
Now the batter is readyto make dosas.
Heat a iron dosa pan and once its hot pour a laddle of batter and spread thinly in circular motion to get crisp dosas.
Tips :u can make cone dosas by cutting the dosa in from one side till the center and roll it to a cone with the spatula.
Crispy healthy cone shaped dosas are ready.
Chopped vegetables_1 cup
Ginger garlic paste_1 tbl spn
Garam masala_1tea spoon
Cold presses groundnut oil.
First wash the little millet and soak it in water for 15_ 20 mints.
Heat oil in the cooker
Add cinnamon, cardomom,bayleaf,clove and saute it.
Then add ginger garlic paste,garam masala,onion ,chillies saute it until the onion turns light brown.
Then add the vegetables.
Pour 11/2 cup of water ,allow it to boil
Then add the drained little millet to it
Add some mint leaves before closing the lid,leave 1 whistle and simmer it for just 2 mints.
After opening the lid add 1 tbl spoon lime juice.
Garnish it with coriander leaves n serve with Raitha.
Little millet can be substituted with other Millet varieties.
Foxtail millet -1 cup
Moong dal – 1/3 cup(dry roasted)
Ghee – 2tbl spoon
Cumin – 1 tbs
Pepper – 2 tbs
Curry leaf – 7 to 8 leaves
Ginger – 1/2inch(finely chopped)
Green chillies – 1 or 2
Cashew nuts – 5,6(sliced)
Wash the millets n add the dry roasted moongdal to it.
Add 3 times of water n required salt to it pressure cook them.
Leave 2 whistle and simmer it for 3 mints.
Then take a kadai,add 2 tbs of ghee n heat it .
First fry the cashewnuts n keep it aside then add cumin,ginger ,crushed peeper,green chillies,and curry leaf.Add everything to the cooked millet n dal.
Healthy richw pongal is ready.
It is a one of the rare varieies of traditional rice which is around 300 years old. It contains 30 plus minerals. The paddy of this variety of rice has a tail like structure due to which this rice is called Vaalaan(Tail in Tamil) rice. Its really difficult to source this rice as many farmers do not cultivate this paddy.
Tail rice_1/2 cup
Sesame seeds_1/2 tbl spoon
Greengram dal_1/2 tbl spoon
Powdered jaggery_1/4 cup
Grated coconut_1/4 cup.
Cardomom powder_1 pinch.
Wash and soak tail rice for 12 hrs
Dry roast sesame,greengram dal. Add jaggery ,cardomom powder, roasted items and grated coconut to the rice.
A Healthy delicious sweet is ready.
Tail rice can be substituted with other traditional Rice like Black rice(Karuppu Kavuni), Immunity Rice( Mappilai samba),Diabetic/Arthirites ( Kattuyanam)
Thank you Seethalakshmi for sharing this wonderful recipie.
- Immunity Aval_1cup
- Grated coconut_ 2 Tblspoons
- Cardamom powder_ 1pinch
- Jaggery powder_2 tbl spoon
Wash the Aval once, just to clean it.
Then soak it in warm water for 10 to 15 mins.
Add pinch of salt,powdered jaggery,cardamom powder and grated coconut.
Healthy Sweet Snack is ready to feast our kids coming from the school.
Immunity Aval can be substituted with other Aval varieties like Black rice(Karuppu Kavuni), Diabetic/Arthirites ( Kattuyanam), Normal Aval or Poha
Thanks to Seethalakshmi (a parent from our group) for sharing the recipe.