Thinai Pongal , Healthy Foxtail Millet Pongal Recipe

Recipe for Thinai Pongal, Thinai Ven Pongal Recipe, Healthy foxtail millet pongal. Healthy siruthaniya pongal recipe. With step by step pictures.

Foxtail millet is one of the oldest millet to have been recorded since the sangam period. The sangam period in Tamil literature refers to period between 300 BC to 300 AD. I think foxtail millet is the only millet to have featured so predominantly in Tamil literature.

ஐங்குறுநூறு, குறிஞ்சித் திணை – தோழி தலைவனிடம் சொன்னது சாரல் புறத்த பெருங்குரல் சிறு தினைப் பேரமர் மழைக் கண் கொடிச்சி கடியவும் சோலைச் சிறு கிளி உன்னும் நாட! ஆர் இருள் பெருகின, வாரல், கோட்டுமா வழங்கும் காட்டக நெறியே. Tamil Meaning: மலைச் சரிவில் உள்ள நிலத்தில் கொத்துக்களாகச் சிறு தினை வளர்ந்துள்ளது. அதை உண்ணுவதற்குச் சோலைக் கிளிகள் வரும். அவற்றைப் பெரிய அமர்ந்த ஈரமானக் கண்களையுடையக் குறிஞ்சி நிலப் பெண் விரட்டுவாள். அவை மீண்டும் வர நினைக்கும். அத்தகைய நாடவனே! நீ மிகுந்த இருட்டில் வராதே. காட்டுப் பாதைகளில் தந்தங்களையுடைய யானைகள் திரியும். English Meaning: Foxtail millet fields on the valley has grown tall. The beautiful eyed Kurinji girls secure the fields from the parrots that come to feast on them. Parrots keep trying to come to the fields for the millet again and again. Like that, you keep coming here. Please do not come after sunset as the forests are covered with big fierce elephants with giant tusks and I am afraid they might hurt you.

Here is how to make Thinai Pongal We have used 1 cup of millet and 1/2 cup of split yellow moong dal today. Soak the millet and dal in water for 10 minutes. Wash the mixture 2-3 times to get rid of the fine impurities. Drain the water. Add four cups of water to the mixture. I don’t add the millet and dal directly in the cooker. I place some water in the cooker and place a bowl inside and add the millet, dal and water to the bowl. This way the millet mixture does not scorch in the bottom and also the water will not spew out of the cooker while cooking. Cook in a pressure cooker for 5 whistles (approximately 13-15 minutes on medium flame). Remove from heat and wait for the pressure to settle on its own. Set aside.

Get all the ingredients for tempering ready. Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside. Mince a teaspoon of ginger very finely. You will need some green chillies, cashews and curry leaves too.

Tempering Heat some ghee or oil in a pan. I have used just 1 teaspoon of ghee. Add more ghee for a more rich pongal. Add in the cashew nut. Let it roast for 20 seconds or until it is slowly starting to take a brown hue.

Add in the ginger, curry leaves and green chillies. Add in the cumin-pepper mixture. Roast briefly for 20 seconds.

Add in the cooked millet-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two. Remove off heat.

Serve hot with your favorite chutney and sambar.

For pressure cooking

• 1 cup foxtail millet (thinai arisi)
• 1/2 cup split yellow moong dal
• 4 cups water

For tempering

• 1 teaspoon ghee
• 10 cashewnut
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds
• 1 teaspoon ginger, finely minced
• 1 sprig curry leaves
• 2 green chillies, chopped
• 1 teaspoon salt

1. Pressure cook the millet and dal in water for 5 whistles. Remove from heat and wait for the pressure to release naturally. Set aside to cool.
2. Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside.
3. Heat some ghee or oil in a pan. Add in the cashew nut. Let it roast for 20 seconds
4. Add in the ginger, curry leaves and green chillies. Add in the cumin-pepper mixture. Roast briefly for 20 seconds.
5. Add in the cooked millet-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two. Remove off heat.
6. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Tamilnadu

For pressure cooking

• 1 cup foxtail millet (thinai arisi)
• 1/2 cup split yellow moong dal
• 4 cups water

For tempering

• 1 teaspoon ghee
• 10 cashewnut
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds
• 1 teaspoon ginger, finely minced
• 1 sprig curry leaves
• 2 green chillies, chopped
• 1 teaspoon salt

1. Pressure cook the millet and dal in water for 5 whistles. Remove from heat and wait for the pressure to release naturally. Set aside to cool.
2. Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside.
3. Heat some ghee or oil in a pan. Add in the cashew nut. Let it roast for 20 seconds
4. Add in the ginger, curry leaves and green chillies. Add in the cumin-pepper mixture. Roast briefly for 20 seconds.
5. Add in the cooked millet-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two. Remove off heat.
6. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/thinai-pongal/

Recipe for Indian style lemon chicken recipe thats easy and bachelor friendly. Lemon chicken recipe with step by step pictures.

To Grind Take a small mixie jar and add in the onion, garlic cloves and ginger. Add in quarter cup of water and grind to a smooth paste.

Marinate the chicken Take a bowl and add in the cleaned chicken pieces. I like to use chicken with bone for this recipe. The bones keep the chicken very juicy and also imparts a great flavour to the dish. I have used chicken thighs for this recipe. Avoid using chicken breast as it becomes really hard after the long cooking time. Add in the ground paste, yogurt, turmeric, coriander powder, salt, green chillies and juice of half a lemon. Add more green chillies if you want a spicy chicken. Let the chicken marinate for 20-30 minutes.

Cook the chicken Add oil to a pan. I like to use a non-stick pan as the masala does not stick to the pan while cooking. Add in the marinated chicken to the pan. The mixture will slowly become watery after adding to the pan. Do not add any additional water to the pan. The water from the marinade and the chicken is enough to cook the chicken. Let the flame of the stove be at medium low at all times.

Cover the pan with a lid and simmer for 10 minutes. Open the lid, give a stir and cook for another five minutes more without the lid.

When the mixture is almost dry, add in half a teaspoon of garam masala and toss the chicken well.

Keep tossing for 3-5 minutes till all the masalas properly adhere to the chicken and the mixture is dry. The masala covering the chicken will start to caramelise and turn brown here and there. Its a good sign that the masala is well cooked and the chicken is done.

Add in the chopped capsicum and the butter. Toss for a minute more. The butter nicely compliments the flavor of lemon.

Add the remaining juice of half of the lemon. Switch off the flame immediately.

Serve Serve with Chapati or Appam .

To grind

• 1 red onion, roughly chopped
• 6 garlic cloves
• 1/2 inch piece ginger, peeled
• 1/4 cup of water

For the Marinade

• 1/2 kg chicken thighs with bone
• 3 tablespoon plain yogurt / curd
• 1/2 teaspoon turmeric
• 1 teaspoon coriander powder
• 3/4 teaspoon salt
• 3 green chillies, chopped (add more for spicy chicken)
• Juice of half a lemon

Other Ingredients

• 2 teaspoon peanut oil / sunflower oil
• 1/2 teaspoon garam masala powder
• 1 capsicum, diced
• 2 tablespoon unsalted butter
• Juice of half a lemon

1. Grind the onion, garlic and ginger with quarter cup of water to a smooth paste. Set aside.
2. Mix the chicken with the ground paste and the marinade ingredients. Mix well and marinate for 20 minutes.
3. Add oil and the marinated chicken to a non-stick pan. Cook covered for 10 minutes. Cook for another 5 minutes without the lid.
4. Add in the garam masala and toss well.
5. When the chicken is starting to brown, add in the capsicum and the butter. Toss well to coat.
6. Add in the lemon juice and switch off the flame.
7. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Appetizer / Side Dish
• Cuisine: Indian