Thinai Upma || Foxtail Millet Upma

Thinai Upma or Foxtail Millet Upma

Thinai Upma, or Foxtail Millet Upma, is an ancient Tamil recipe. In Tamil, we say Thinai is one of the "Siru Dhaniyam," which is called Millet. Thinai is used for weight loss and also for lowering the symptoms of diabetes. Thinai, or foxtail, is one of the most easily digestible foods. Who has Digetion problem, if they take 3 times a week, it will regulates the digestion problem.

Ingredients:

 

Thinai (Foxtail Millet)	1 cup
Onion(Sliced or Chopped	1 to 1 1/2  no's
Tomato	2 no's
Green Chilli	3 no's
Red Chilli	2 no's
Curry leaves	as required
Coriander leaves	as required ( Chopped)
Water	3 cup
Oil	3 to 4 tsp
Mustard	3/4 tsp
Urad dhal	1 tsp
Salt	as required
Turmeric	3/4 tsp

 

Preparation Method:

• First, wash the Thinai Arisi or Foxtail Millet 3–4 times.

• Once Washed Pour water over it and soak it for 20 to 30 minutes.

• Then heat a dry cooker. Pour 3 to 4 tsp. of oil and heat it. Add mustard and urad dhal and let it split.

• Add red chilli and green chilli and fry it once.

• Add onion, and sauté it till the onion colour changes to light golden. Then add tomatoes, and sauté it till it turns mushy.

• Add 3 cups of water, and add salt as required. Mix it well and let it boil.

• Then add Thinai Arisi or Foxtail Millet and mix it well.

• Add curry leaves and chopped coriander leaves; mix them well.

• Then cover the cooker and cook it for 3 whistles.

• Once the pressure comes down, Thinai Upma, or Foxtail Millet, is ready to serve.

• Serve the hot Thinai Upma or Foxtail Millet with groundnut chutney or coconut chutney.

Your Thinai Upma is Ready

Chutney

1.Kaara Chutney

 

2.Groundnut (or) Peanut chutney

Kaara Chutney

 

Kaara Chutney

Kaara chutney is one of the simple, tasty, and spicy-flavoured chutney recipes for dosa and idli.

Ingredients:

Tomato	2 big size (or) 3 no's small size.
Onion	2 no's
Redchilli	5 no's
Garlic	4 lobes
Tamarind	small piece
Oil	3 to 4 tea spoon
Curry leaves	small amount
Salt	as Required

Tempering:

Oil	2 tea spoon
Urad  dal	3/4 tea spoon
Mustard	1/2 tea spoon
Red chilli	1 no
Curry leaves	small amount

Preparation Method:

• First, heat a dry pan, pour 3 to 4 tsp. of oil, add red chillies, and fry them. 
• Further, add onions and garlic and sauté till the onion colour changes to golden brown.
• Now add the tomatoes and sauté till they turn mushy.
• Add curry leaves and mix once. 
• Add a small piece of tamarind and salt as required.
• Cool the mixture completely. Transfer it to the mixer jar or blender.
• Blend the mixture to a smooth paste by adding water as required.
• For tempering, heat a pan with 2 tsp of oil, add mustard, urad dal, and roast it, then add red chillies and curry leaves to it.
• Then pour the tempering over the chutney and mix once.

                                   YOUR CHUTNEY IS READY 

Gravy

Murngai keerai sambar || Drumstick leaves sambar

 

                 

                                          

Paruppu kozhambu

Fish gravy

Egg gravy

Egg Gravy

Egg Gravy

Egg Gravy is a tasty side dish that pairs up with Rice, Chapathi. When we run short of Veggies, Egg Gravy is good choice. And it is simple and easy to cook. Eggs are one of healthy food.

Ingredients:

Eggs	3 to 4 no's
Onion	3 no's
Tomato	6 to 7 no's
Turmeric powder	1 Tea Spoon
Corriander Powder	3 to 4 Tea Spoon
Chili Powder	3 Tea Spoon
Tarmarind	1 small lemon size
Curry Leaves	as required
Corriander Leaves	as required
water	as required
Garlic	8 to 10 no's

 Tempering: 

Oil	4 to 5 Table Spoons
Mustard	1 Tea Spoon
Urad Dhal	1 1/2  Tea Spoon
Fennel Seeds	1/2 Tea Spoon

Preparation Methods:

• Boil the egg by pouring water and adding salt in the cooker with 3 whistles.
• Prick the boiled egg with a knife so it doesn't burst while frying, and masala will get into it.
• In a non-stick pan, pour 1 table spoon of oil and add eggs to it. Fry them until they turn golden, then, on low flame, sprinkle 1 pinch of turmeric powder and 1 teaspoon of red chilli powder, mix them, and keep them aside.
• Take a pan or cooker, pour in 5 tablespoons of oil, let it heat, and add mustard, urad dhal, and fennel seeds. Let the lentils sizzle.
• Add finely chopped onions and sauté until golden.
• Add the spices, turmeric powder, and corriander powder, and mix them well.
• Once the raw smell of spices goes away, add the tomatoes and sauté until the mixture thickens.
• Add the chilli powder and mix it well. Let the raw smell of the chilli powder go away.
• Now pour the water as required, then mix it well.
• Soak the tamarind in water for 2 to 3 minutes; later, squeeze the soaked tamarind into a pulp and strain.
• Now pour in the tamarind water and mix it well.
• Let it cook well until the poured oil comes up.
• Add the boiled egg to the gravy and mix once.
• Then add curry leaves and corriander leaves to it, and it is ready to serve.

Traditional

 

1) Mappillai Samba rice

Breakfast

 

1.Semiya Upma or Vermicelli Semiya

   

2. Aval Upma or Poha

3. Pongal

Semiya upma| Vermicelli semiya

Semiya Upma or Vermicelli Upma

Semiya Upma is a Popular Breakfast recipe in Tamilnadu and also all over South India. Made with Vermicelli, Spices and Cashew nuts. It is Super-Quick Dish that can be made in 30 minutes. We can serve Semiya Upma with Coconut Chutney and Peanut Chutney.

Choosing Vermicelli is the very important in this recipe. Different Kinds of vermicelli made with different kinds of grains are available in market. We Find Vermicelli with Rice, Wheat Flour, Ragi, Kambu, Varugu and Thinai. For Traditional Semiya Upma We use Bambino Semiya.

Ingredients:

Bambino Semiya	1 Glass
Water	1 1/2 Glass
Onion	2 no's
Chilli (Green)	5 no's
Chilli (Red)	2 no's
Curry Leaves	How much Required

Tempering:

Oil	5 to 6 Table Spoon
Mustard	1 Tea Spoon
Urad Dhal(Broken)	1 1/2 Tea Spoon
Cumin Seeds(Jeera)	1/2 Tea Spoon
Cashewnut	1 Table Spoon

Preparation Method:

•  Take a Pan, add the Semiya on a low to medium flame, and roast it until it gets light to Slightly golden. Transfer it to a plate, pour 1 to 2 teaspoons of oil into it, and spread it all Over.
• Take a pan, Pour the oil and let it heat, then add the mustard, Urad dhal, Cashewnuts, Cumin Seeds, Fry all the lentils until they become golden.
• Then add the Chopped onion, green chilies, and red chilies, and saute until the onion turns golden brown or transparent, then add salt as required.
• Pour in 1 1/2 Glasses of  water and Stir very well. The water has to be light Salty.
• Allow the Water to boil highly, then add the Semiya at one time, and mix it very well
• Add Salt now if it is required.
• Cover and Cook the Semiya on low heat until the water is absorbed and the semiya is cooked
• Add Curry Leaves to it and mix gently.
• Once the water is absorbed and tasted, check if Semiya is cooked properly. It should be soft, and it should not be Sticky or Mushy.
• Semiya Upma is ready, You Can Serve the Upma with Groundnut Chutney or Country Sugar.

Your Semiya Upma is Ready!