Thina(foxtail millet )payasam
Necessary items
Millet Rice 1 1/4 cups millet rice
Sarakara 280gms - 4 Ach -
Coconut 1 1/2 no
Cumin-1/4 tsp
Ghee-1 tsp
Cardamom powder 1 tsp
salt - as per needand
Nutsand
How to prepare
Millet rice is washed well After soaking remove ദി water and powder and fry.1 1/4 cup
grapesowder 1/4 teaspoon cumin seeds and a pinch of salt in boiling water Knead gently and
then add small handfuls of flour. Steam it for 5 min. Dissolve 4 five jaggery in 1 glass of water
Take the first milk of a coconut and keep it aside, then take two cups of the second milk. Place
a newspaper in the oven and pour the second milk into it and strain the melted Sarakara.When
it boils, add half a cup of grated coconut. After 5 minutes, add cardamom powder. Pour the first
milk and ghee and keep it aside from the oven.cups of the second milk. Place a newspaper in
the oven and pour the second milk into it and strain the melted Sarakara.When it boils, add half
a cup of grated coconut. After 5 minutes, add cardamom powder. Pour the first milk milk of a
coconut and ghee and keep it aside from the oven.Garnish with nuts and raisins
Varaku paniyaram
Necessary goods
Varak rice 1 cup
Flour / 3 table spoon
Fenugreek 1 tsp
For roasting
2 tablespoons of oil
Mustard half teaspoon
Flour 1 teaspoon
Ginger finely chopped 1 tablespoon
Green chillies finely chopped 1 tbsp
Onion finely chopped 1
2 stalks of curry leaves
Salt is required
How to prepare
After washing Varak rice and Ulu well, add fenugreek seeds and soak them for 8 hours and
grind them in a mixer. Make a thick dough and keep aside for 4 hours
2 tbsp oil mustard seeds ginger green chillies onion curry leaves
Fry it and add it to the flour
Add half a teaspoon of oil to the pan
Add flour and cook
Chama halwa -little millet halwa
Necessary goods
Chama rice 2 cups
Jaggery 400 gm
Coconut 1
Cardamom 8 nos
Cumin 1 tbsp
1 pinch of salt
Cashew nuts - as required
How to prepare
Wash and soak chama rice and boil it in a thick bottom pan with the second milk of coconut.
When it boils well, add jaggery. Mix the paste well, add cardamom, cumin and nutmeg and
spread it and cut it when it cools down.
Ragi payasam
Necessary ingradients
Banana fruit 4 nos
4 glasses of milk
A small slice of beetroot
Sugar 1 tsp
Nuts 2 tbsp
Ghee 2 table spoon
Two teaspoons of chow rice
Enough water
How to prepare
Cook ragi and set aside
Roast the nuts in ghee and keep aside
Beat banana fruit milk in a mixer jar and make a paste
Pour the beetroot juice into it
Put the thick pot in the oven and pour the milk mixture and when it boils, add two teaspoons of
chowari and stir.
Add sugar and ragi
Add ghee and nuts and keep aside from the oven
Chama rice balls
Chama rice - 1 glass
Jaggery 70 gm
Sesame seeds 1 tsp
Half a cup of coconut grated
Two teaspoons of nuts
Cardamom powder quarter teaspoon
How to prepare
Wash the chama rice well, dry it, grind it and fry it in ghee,
Add the roasted sesame seeds and ground nuts to the rice powder
Strain the cooked jaggery and add salt as required
Mix all these well and add some ghee and make small balls
Ragi Laddu
Ragi 1 glass
Jaggery 90 gm
Salt to taste
Almond powder 1 tsp
Ground Nuts 1 tsp
Half a cup of coconut
Ghee 2 tbsp
Cardamom powder quarter teaspoon
How to prepare
fry ragi and coconut in ghee separately
Make jaggery to melt
When the jaggery pani boils, add badam and ragi .and cook
Add coconut, nuts and cardamom salt to it, spread
Ghee to your palms and make small balls.
Hama-Thina-Varak Upma
All three grains - 1 cup
Ghee - 2 tsp
Onion finely chopped 1
Chopped carrots 1
Beans chopped into small pieces 10
Green chillies and ginger 1 each finely chopped
2 stalks of curry leaves and coriander leaves each
Buckwheat 1 tsp
Peanuts 1 tsp
Mustard 1 tsp
Turmeric powder quarter tsp
Green pieace 2 tsp
Black pepper powder quarter tsp
2 table spoon of grated coconut
4 nuts
Indup - Salt as needed
How to prepare
Wash the grains well and soak them for 2 hours
Add ghee to an iron pan, mustard seeds, nuts, peanuts, ginger, green chillies, onions, beans,
carrots, green pieces, coriander leaves, curry leaves, pepper powder, turmeric powder and saute
them.
Add 3 cups of water to the boiling pot and add the grains
Cook well.
Then add coconut nuts and serve
Barn yard millet stew
Necessary goods
Corn 1 cup jaggery 250 gm
Milk-3 cup nuts 10 nos
Ghee 3 tsp
5 almonds
Chuk powder cumin powder cardamom powder one teaspoon each
1 glass of water
How to prepare
Wash the corn well and soak it for 6 hours. Melt the jaggery and strain it
Roast the nuts and almonds and keep aside. Fry the corn in ghee for 5 minutes
Boil the roasted corn with half milk and 1 glass of water
Add jaggery to it and mix it, add the rest of milk, nuts, cumin, cardamom powder and boil and
stir.
kinnathappam,
Half glass of ragi powder
Half a glass of dry rice bran
Sugar 200 gm
cardamom powder quarter tsp
Carrot grated 1
Coconut milk is the first milk of one and a half coconuts
Nuts 5 nos
How to prepare
Add the ragi powder to the melted jaggery in the coconut milk and stir
Add cardamom powder, grapes, carrots, stir and steam in a thick pan.
