As we all know small grains are gaining more importance these days for the simple fact their nutritive value are becoming evident. I am sure you are familiar with some of the millets that are still in our kitchen shelves like Ragi, Bajra, Jowar etc.
There are few other cousins of the more popular ones and they have slowly disappeared from our kitchens and menus but I feel it is time for us to bring them back and letting the world know their original glory.
There is evidence to prove that millets have been in use especially in Tamil Nadu nearly 6500 BC. Millets are glutin free and pesticide free..:)
They are incredibly resistant to drought and insects, sowed and reaped withing 6 months durations, does not require high quality support, grows in almost any soil type excepts water logged ones and when stored properly it remains in good form for more than 2 years.
Having said that millets are fortified with all the essential vitamins and minerals, iron, calcium, zinc, protein and slow release sugars. It is also so much cheaper than rice and wheat. They can be consumed by anyone even from the tender age of 4 months to 60 years.
Consumed regularly there is no need to be dependent on any commercial "fortified breakfast cereals or drinks" for good health.
Thinai is known as Foxtail Millet in English and goes by the Botanical name of Setaria italica. In China it is known as " Little Rice". It is known as "Korra" in Telugu, "Navane" in Kannada and "Kakum" in Hindi.
Personally for me they are "Miracle Millet", a boon to our country but sadly there is a decline in their production simply because of decreased demand.We can have our occasional KFC's / Dominoes / Mc Dee's etc but we need to embrace out own home grown grains to protect our farmers and for our own good health...:)
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For the payasam
Thinai [foxtail millet] : 100 gms.
Powdered jaggery: 120 gms.
Milk : 200-250 mls + extra for serving.
Ginger powder [sukku]: 1 pinch.
Cashews: a few.
Raisins: a few.
Ghee : 1 tbsp.
1.Roast the thinai grains on slim flame until just heated through.
2.Add the milk [200 mls] and ginger powder and simmer until just cooked. This will take around 15- 20 minutes.Add the remaining 50 mls if required.
3.Add the powdered jaggery and stir continuously until the mixture thickens. Remove from heat.
4.Heat the ghee in another small pan and roast the cashews and raisins.
5.Add this to the payasam.
Serve the payasam either warm or cold in individual bowls with extra helping of the milk.
Note: The amount of jaggery given here imparts mild sweetness to the payasam. You can increase or decrease the amount according to your taste. You can substitute caster sugar, muscavado sugar if you prefer to. Do not over cook the millet as it will turn mushy. Cook the grains until soft.The addition of ghee, cashews and raisins is a luxury factor but you can skip it if you prefer to.
Scribbled by Reva
Different one for me... Healthy too...
Healthy, innovative n yummilious
Event: Dish name starts with M
Delicious. And such lovely pictures.
My grandma used to make murukkus and porridge with this rice..payasam looks yummy and healthy.
i love those clicks.. excellent job...
Extremely delicious and meaningful Post Revathi..And the clicks here are so refreshing that I am almost drowned in childhood.Hope I was your neighbor..Truly addictive.
very nice korra payasam..
Wow! sounds heavenly.... the presentation is very inviting....Revathy.
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Very nice write up. You have provided a great recipe and I am going to try it...
Its new to me...Sounds delicious. beautiful clicks too..
I have taken the spice version, never tried sweet one. Looks yum
Very nice presentation and nice recipe too. I have a bag of thinai waiting to be used. Will try this for sure..
interesting recipe,. looks really very good
The name sounds new to me, nice clicks.
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Thanks for reminding about these super foods!
Looks divine,love the presentation.
Amma keeps talking to me about thinai, and she always makes it for Murugan as prasadham. I have not looked at the thenai gain and I often wonder if it looks like quinoa. The thenai payasam recipe looks good. Atlast I get what Amma has been talking to me about.
Payasam looks so good. Never tried it with millet. You are so right we need to use more and more of our authentic produce rather than run behind unhealthy fast food.
Looks great Reva, what else can be substituted for the millet in this recipe?
I'm hosting a giveaway over at my blog and would love for you to stop by and participate.
Looking forward to seeing you there.
Very rare grain.
Looks Great Reva:)
Nice payasam and neat
Keep on Reva
Divine recipe!! Thanks a lot for sharing..
No one remembers thinai nowadays,. heard its too healthy. gr8 u made with it :)
Something diff and healthy payasam for me.. Can I have a spoon of the yummy goodness ?
Very rare grain today!!
Paayasam looks AWESOME:)
Thank you for your visit to my blog and
thank you for your valuable comment on my post.
I wish your regular support to me Reva :)
Damn delicious with awesome clicks..
Interesting!!! never tried this recipe..fingerlicking payasam:)
superb as always Doctor...luv yur passion....photography n yur longing towards TN
lovely space here... and great recipes... ur new follower
That's new to me....looks yum....
Saw your blog featured in the Times of India.. congratulations!
New to me.. Lovely clicks.. I am becoming your gr8 fan for ur photographs as well.. happy blogging..
I have award for u in my blog..Pls accpt it..:)
i do wish that people return back to having healthy millets in their food rather than having easy processed foods.
the payasam looks delicious.
gosh this looks yummy and mouth watering goodness!
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Great recipe. I have a question, wont milk curdle when u add in jaggery. Because i have experienced that happen to me.... Jus would like to clarify...
Wonderful recipes & amazing photos :-)
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We are trying to Thinai in our kitchen again.
I heard that Thinai has a heating effect on the body and hence is prohibited for pregnant ladies.
Given this, can you suggest how we can offset the heating effects of Thinai in preparations like this one - Payasam and in adai etc.,
Then for normal consumption what should be the quantity such that heating effect of Thinai has minimal effects.
Also let us know how to make Then and Thinai maavu - favourite of Lord Muruga.
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