MILLET

SAMAI VEG BRIYANI / LITTLE MILLET VEG BRIYANI 

samai veg briyani 

          HEAT GHEE , SEASON BAY LEAF , FULL PEPPER , CINNAMON  - THEN SAUTE B.ONION , G.CHILLI (4) , GINGER PASTE , GARLIC PASTE , TOMATO  , MINT LEAVES , CORIANDER LEAVES 
     THEN SAUTE NEEDED VEGETABLE (CARROT , BEANS , POTATO , CAPSICUM , BABY CORN , CAULIFLOWER , BROCOLI  )
     THEN ADD CHILLI POWDER (1/4s) , DHANYA POWDER (pinch)  , GARAM MASALA (1/4s) , TURMERIC POWDER (pinch) , SALT 
     THEN ADD WATER (1cup millet :4cup WATER =1:4) , ONCE WATER START BOILING ADD WASHED MILLET 
   SIMMER FOR 15 MINUTES AND OFF THE STOVE 



SAMAI URUNDAI / LITTLE MILLET BALLS

SAMAI  URUNDAI 

                             HEAT A KADAI WITH LITTLE OIL , SEASON MORE MUSTARD SEEDS , R.CHILLI , CURRY LEAVES , SAUTE S.ONION - THEN ADD 2 CUPS WATER WITH NEEDED SALT 
                     ONCE WATER STARTS BOILING ADD WASHED SAMAI MILLETS (1cup)  , WHEN IT HALF BOILED ADD GRATED COCONUT (2s) -CLOSE THE LID -SIMMER UNTIL WATER COMEPELETY DISSOLVES
                    THEN OFF THE STOVE --MIX IT -MAKE A SMALL BALLS WITH IT 
       THEN STEAM IT WATER 10 - 15 MIN


KUTHIRAIVALI KUZHIPANIYARAM / BARNYARD

KUTHIRAIVALI KUZHIPANIYARAM

             KUTHIRAIVAL (3/4 cup ) , RAW RICE (1cup) ,  
            URAD DAL (1s)  , FENUGREK (5n)  --  SOAK FOR 1 HOUR 
        THEN GRIND IT AS IDLY FLOUR CONSISTANCY -----A ,      
     IN A  ADD CARDOMAN POWDER 
    REQURIED JAGGERY SYRUB  -- MIX WELL -
     KEEP THE FLOUR ASIDE FOR 2 HOURS 
        THEN FRY IN PANIYARAM PAN



KAMBU KOOZH / PEARL MILLET PORRIAGE

KAMBU KOOZH

            KAMBU FLOUR (1cup) MIX WITH NORMAL WATER (1cup) -A

   IN  BOILING WATER (3cups) ADD A WITH IT AND MIX WELL WITHOUT ANY LUMPS 

     ONCE IT  STARTS BOILING ADD CHOPPED S.ONION (3) , G.CHILLI (1) , GRATED COCONUT (1s) , SALT  -WHEN ITS COMES THICK AND REDUCES TO 2 CUPS -OFF THE STOVE AND ADD CORIANDER LEAVES

  NOTE : TASTE IT WHEN HEAR REDUCES OR AFTER 1 HOUR 
MIX MILLETS IDLY / DOSA

MIX MILLETS IDLY / DOSA

      SAMAI (20g) , VARAGU (20g) , KUTHRAVALI (20g) , IDLY RICE (5g) , IDLY URAD (15g) , FENUGRUK (5) --SOAK EVERYTHING TOGEHER  FOR 2 HOURS
      BLEND NICE WITH SALT AND BEAT WELL AND PREPARE AS IDLY FLOUR CONSISTANCY
     KEEP IT ASIDE FOR 12 HOURS TO FERMENT
   THEN PREPARE AS IDLY /DOSA




VARAGU PONGAL /KODO MILLET 

VARAGU PONGAL

         BOIL WATER (4 cups ) , in that add
   washed varagu (1cup) , half boiled moong dal (3s) , salt --allow everything to boil in simmer for 15 minutes --A
      NORMAL COOKING IS ENOUGH (NO NEED TO PRESSURE COOK )
     WHEN WATER COMPELELY GONE , ADD  MORE GHEE SEASON WITH CHOPPED GINGER , CUMIN , PEPPER , CASHEWNUTS , CURRY LEAVES    






SAMAI PORRIDGE / LITTLE MILLET

SAMAI PORRIDGE

        SAMAI (1cup ) , FENUGREK (2 spoon ) --SOAK BOTH FOR 30 MINUTES  - A
       BOIL WATER (4 cups) , WHEN ITS STARTS BOILING ADD A WITH GARLIC (10 ) , SALT
       WHEN MILLETS BOILED AND WATER GOES ON , MASH IT ONCE AND ADD COCONUT MILK (1 CUP) 
       IT REDUCES BODY HEAT