Millet Poha Mixture

The fun to make and munch homemade snacks is always special and mouth-watering. The aroma of each ingredients getting fried in our traditionally milled, flavoured oil cant described in words.

Lets proceed to the recipe now.



  • Dry roast all the ingredients like sesame seeds, flax seeds, dried red chillies, dried coconut and Hing.
  • In few tsps of oil/ghee, fry the Millet poha/flakes. Make sure you fry them on low heat.
  • Add few more tsps of oil and fry fennel seeds, green chillies, curry leaves, groundnuts and bengal gram separately.
  • In a bowl, mix everything well with dry spoon.
  • Store it in an airtight dry container.

Shared by NalinaHLP WORLD Community

Pearl Millet Kesari / Kambu Kesari


Kambu – 1/2 cup
Palm Sugar powder – 1/2 cup
Cahew and Raisin – as required
Ghee – 1/2 cup
Water – 2 cup


Take Kambu in a pan and dry it well till a nice aroma arises.
Then cool it and grind it to a fine powder in a mixer.
In a pan add ghee and fry raisins and cashews in it till golden brown. Remove it and keep it aside.
In the same pan add the kambu powder and fry well till its cooked.
Then add 2 cups of water slowly and mix well. Then add palm sugar powder and mix.
When it starts thickening add remaining ghee and stir continuously for 10 mins. Finally add fried nuts and raisins and serve.


Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

Kodo millet (Varagu) curd rice

Kodo millet: 1 cup
Water: 3 cups
Milk: 1/4 cup
Curd: 4 tbls
Curry leaf: 7_8
Mustard seed: 1tsp
Cumin: 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

Author: Seetha Lakshmi

I'm a homemaker and a mother of 7yrs old son.I strongly believe in Thirumoolar's word"Food is medicine". My quest regarding ancient food recipes started a year back. I'm very happy to share and learn through this initiative from Swarna prashana.

Thinai khichadi/ pongal (Foxtail millet)


Foxtail millet : 1/4 cup
Moong dal : 2 table spoon
Shallots : 3 nos
Tomato : half ripe
Carrot : few diced pieces
Green peas: few nos
Jeera : half tsp
Pepper : 2 or 3 nos
Garlic : 2 pods
Dry chilli : tiny piece
Desi ghee 1 spoon
Salt as per taste


Soak moong dal n foxtail millet for half an hour.
Keep onion n tomatoes ready.
Cut the carrot into small dices.You can add any vegetables of your choice.
Add ghee to the cooker, once hot add jeera, pepper n allow it to splutter.
Add onion and fry for a min.
Add tomatoes n garlic fry for a min.
Add carrot n green peas n fry in low flame for a minute.
Finally add the soaked n rinsed millet n dal mixture..
Add water accordingly to the consistency you desire.
For kids, if it is a bit watery it is good else it will turn hard before you complete the task of feeding😬
Close the cooker and allow 5-6 whistles..
Yummy khichadi is ready.

Foxtail millet  can be substituted with other Millets.

Author: Priyadarshini Somasundar

Priyadarshini is an Engineering graduate in Electronics and Communication. She used work for Dell, Later shifted to Chennai after marriage and worked in Ericsson as system analyst. I have always been passionate about our tradition and curious to know about our ancient wisdom and practices, which made me join this group.