Foxtail millet Vangibath #Ssshhhhcookingsecretly

       
Event : Ssshhh cooking secretly
   Members of the Facebook  group will be partnered with each of the member every month. They will give two secret ingredients to their partner and the person has to cook with the secret ingredient according to the theme chosen. The picture of the recipe can be posted in the facebook group and the other members can guess the secret ingredient. The The recipe has to be posted at the end of the month .



For this month's ssshhhh secretly cooking the theme  was Millets. I was paired with Renu Agarwal Dongre of cook with Renu. Her blog has a wide variety of dishes and I like her Kid's Lunchbox recipes .....

   She gave me foxtail millet and salt as secret ingredients. I gave her fingermillet and chilli as secret ingredients. She made Ragi roti with secret ingredients I gave her.

   Foxtail millet is the second most widely planted species of millet and the most grown millet species in Asia. In tamil Foxtail millet is known as Thinai. It has been a staple diet among people for a long time from the sangam period. It is referred to often in old Tamil texts and is commonly assocaited with Lord Muruga . It is a famous offering to Lord Muruga  during Pankuni Uthiram and Kandha Shasti as Thaenum Thinai mavvum meaning honey and foxtail millet flour. 
  Foxtail millet is rich in fiber and is a good option for weight loss and diabetics.
 I made foxtail millet Vangibath . It is same as the vangibath , used foxtail millet instead of normal rice.

 Requirements:

1 cup Foxtail Millet 
6 small tender brinjal 
one onion chopped
salt to taste 
one tbs vegetable oil 
Half tsp mustard seeds
A sprig of curry leaves

Spice powder :
 5 Dry red chilli 
 2 tbs coriander seeds
 1 tbs Bengal gram
 1 tsp cumin seeds
 3 cloves
 1 small cinnamon stick
 1 cardamon
 Half tsp pepper corns
 2 tbs Dessicated coconut 

Method :

• Wash and soak the foxtail millet in water for fifteen minutes.
• Dry roast chilli , coriander , bengal gram separately.
• Dry roast cumin seeds , pepper corns ,cardamon , cinnamon stick , cloves together till the aroma comes.
• Add the dessicated coconut , give a quick stir and switch off the flame.
• Let these dry roasted items cool and grind into a coarse powder.

• Cook the foxtail millet with 2 cup of water in a pan or kadai.
• The foxtail must be grainy and not mushy.
• Let the cooked foxtail millet cool , give a stir to prevent lumps.

• In a pan , heat the oil , add mustard seeds and let it splutter.
• Add chopped onion and curry leaves  .
• Add in the chopped brinjal and give a quick stir.
• Add the required salt and close with a lid and cook the brinjal till it is tender.
• Now , add the vangibath powder and give a quick stir.
• Mix in the cooled cooked foxtail millet and stir well.
• Cook on a low flame for five minutes.
• Foxtail millet Vangibath is ready to serve.

Serve with Curd pachadi.

Notes : 

 I didn't add tamarind paste , if you want to add can add it while the brinjal is cooking.

Peanuts can be added while tempering it gives a crunch while eating.
Lemon Juice can be added after switching off the flame.

Foxtailmillet Ladoo

 I had posted many recipes from this small grain on my blog . I tried this ladoo for first time.
 Foxtail millet is the second most widely planted species of millet. Its other names include Italian millet , German millet , Chinese millet and Hungarian millet. It is the oldest millet cultivated dating sixth millennium BC.
 As it is rich in fiber content helps in preventing constipation.We must include this wonderful grain at least once in a month.
 It was crunchy as I used the whole grain. It is easy to make only with three ingredients.

Requirements :

Foxtail millet – 1 cup

Brown sugar – ½ cup

Cardamom powder – ¼ tsp

Method :

Dry roast the foxtail millet till the aroma comes. Take off from flame.

Mix the brown sugar with quarter cup of water and bring to boil.

When the syrup reaches one string consistency take off from flame and add the roasted grain and cardamom powder .

Mix well and let it cool till we can hold the mixture in hand.

Make into small round ladoos.

Foxtail millet ladoos are ready to serve.

 @ Gayathri's cookspot

@ Merry Tummy and Gayathri of Gayathri's Cook Spot

 'Only'-Vegan Cooking giveaway page.   @ SEDUCE YOUR TASTE BUDS

Foxtail millet vegetable pulov

  As I had already posted recipes of foxtail millet / Thinai  , this is another recipe using foxtail millet . This a healthy pulov with mixed vegetables. No sidedish is needed. This can be served with sambar.

Requirements :

Foxtail millet – 2 cup

Onion – 1

Garlic – 4 cloves

Ginger – 1’’ piece

Green chilly – 5 – 6

Tomato – 2

Curry leave – a sprig

Chopped Carrot – ¼ cup

Chopped Beans – ¼ cup

Oil – 1 tbs

Mustard seeds – ½ tsp

Method :

Wash and Soak the fox tail millet for fifteen minutes .

Pressure cook with 4 cup of water till two whistles.

Heat oil in a pan , add the mustard seeds and wait till it splutters.

Add the chopped onion and sauté till translucent.

Add the finely chopped ginger and garlic, sauté well.

Add the chopped tomato and sauté till fully mashed.

Add the slit green chillies and sauté for a minute.

Add the chopped carrot and beans . sauté for ten minutes.

Sprinkle little water and required salt.

Close with the lid and cook in medium flame for ten minutes.

Add the cooked foxtail millet and mix well.

Cook for five minutes in low flame with closed lid.

Take off from flame and mix well.

Foxtail  vegetable  pulov is ready to serve.

Serve along with sambar / coconut chutney.

Foxtail millet dosa / Thenaiarisi dosai

   This grain is used in olden days as our ancestors knows about its benefits. Many don’t know about this small grain. It is rich in fiber which helps in digestion and avoids constipation.

Requirements :

Raw rice – 1 cup

Parboiled rice – 1 cup

Foxtail millet – 1 cup

Urad dhal – ¼ cup

Salt to taste

Method :

Soak rice and foxtail millet for four hours.

Soak urad dhal for an hour.

Grind into a smooth batter and add required salt.

Allow to ferment for ten hours.

Heat a griddle and pour a ladle full of batter and spread in to thin dosa.

Cook on both sides.

Serve with spicy chutney.

sending to  cooking with seeds: rye or millet

http://madscientistskitchen.blogspot.in/2012/08/guest-hosting-wtml.html

Foxtail millet Pongal

  I like Pongal a lot. Pongal is a frequent dish in south Indian breakfast. I had foxtail millet , so I tried Pongal with that. It tastes great with coconut chutney and sambar. it is a healthy fiber rich pongal.

Requirements :

Foxtail millet – 1 cup

Moong dhal ( split ) – ¼ cup

Cashew – 5

Ginger – 1’’ piece

Ghee – 1 tbs

Curry leaves – a sprig

Cumin – ½ tsp

Pepper corns – 10

Salt to taste

Method :

Soak foxtail millet in water for half an hour.

Pressure cook the foxtail millet and moong dhal with four cup of water. cook for two whistles.

Add the required salt and mix well.

Heat ghee in a pan , add cumin , pepper and curry leaves.

Add cashew nuts and fry till golden brown.

 Add this tempering to the Pongal and mix well.

Foxtail millet Pongal is ready to serve.

Serve with coconut chutney and sambar.

sending to  cooking with seeds: rye or millet