Thinai/Korra Rice
1 cup Thinai (foxtail millet)
2 cups water
Cook the millet in water just as you would cook rice. Serve with vegetables, dal etc
Thinai/Korra Pesarattu
Thinai Rice – 1 cup or less
Salt to taste

Soak the dal and rice overnight. Grind them together, add salt and the batter is ready to make hot pesarattus.

Thinai/Korra Upittu
Water – 2 cups
Onion – 1, chopped
Chopped Vegetables – 1 cup or as you desire. Use carrots, peas, beans, corn, capsicum.
Seasoning – mustard seeds, oil, curry leaves, green chilles
Heat oil. Add mustard seeds and let them splutter. Then add onions, curry leaves and green chillies. Next add the vegetables in the order of how much time they take to cook. Add some salt, cover and let vegetables cook. Heat water separately. Add millet to the vegetable mix and let it mix well. Once it feels slightly roasted, add the boiling water. Simmer till the millet gets cooked. You can top it off with some ghee before serving.
Navane Rotti

Idiyappam
Any millet flour (saamai, thinai, cholam, ragi, kambu, varagu) – 1.5 cups
Warm water – just enough to mix the flour into a dough consistency.
It must be a little bit looser than chappati so that we can press it
through the idiyappam maker.
Carrots/Capsicum/Beans/Onions/Any other vegetables – Quantity according to taste
Mustard seeds – 1 tsp
Red/Green Chillies – to taste
Salt – to taste
Warm water. Mix the water slowly with the millet flour (add a
little bit of salt), kneading the flour gently. Get to a soft
consistency. It should not be as hard as a chappati dough at the same
time not watery. If you make murruku then this dough should be the same
consistency as murruku dough.
Use a idiyappam or murrku press to make idiyappam on an idli plate.
Steam for 4-5 mins. Take out the cooked idiyappam and steam the next
batch. Do this till the dough is over.
In a skillet heat oil, add mustard seeds, let them splutter, add
curry leaves, onions, red/green chillies, according to taste. Add the
other vegetables and saute till cooked. Add salt as desired. Turn off
the stove. Add the idiyappam to this vegetable mixture and mix well,
until everything is blended well. Add coriander leaves to garnish. You
can also add lemon or peanut powder as garnish.
Alternatively you can also have this idiyappam with chutney or kootu, or fresh coconut milk.


Thinai/Korra Dosa
Thinai – 3 cups
Methi seeds – 1 tbsp
Salt
Soak the urad dal, korra and methi seeds over night or for 8 hours. Grind it to a soft paste, add salt and let it ferment for 8-10 hours. Once the batter has fermented, pour out the dosas.
Thinai/Korra Lime Rice
Water – 2 measures
Lemon juice
Curry Leaves
Green Chillies
Mustard, Jeera, Urad dal etc for seasoning
Peanuts
Oil
Salt to taste
Cook foxtail millet in water (open or in cooker) till the millet turns soft. Prepare the seasoning with mustard seeds, jeera, curry leaves, green chillies and anything else you use. Saute the peanuts till they turn brown. Add all this to the cooked millet. Add lemon juice and salt. Mix well and serve.
Thinai/Korra Idli
Whole Urad Dal – 1 cup
Methi (Fenugreek) seeds – 1 tbsp
Salt to taste

Grease idli plates, pour out the batter and let it steam for 10 minutes.
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