Foxtail Millet Cookie / Thinai Biscuit | Foxtail Millet Recipes

Want to prepare crunchy biscuits without sugar added? Try this Foxtail millet cookie recipe which used regular wheat flour and jaggery. The innovation in this recipe is the coating of fried Foxtail millets over the cookies. The millets provides the crispiness and unique taste to this cookies.

Ingredients:

Wheat Flour	¾ cup
Oats	½ cup
Powdered Jaggery	½ cup
Butter	½ cup
Foxtail Miller / Thinai	2 tbsp
Oil	1 tbsp
Baking Powder	1 tesp
Salt	1/8 tesp
Vanilla Essence	½ tesp

Procedure:

1. Dry roast the foxtail millet till nice aroma comes out. Keep it aside.

2. Dry roast the oats and allow it to cool down. Then Powder it using the mixie and keep it aside.

3. Sieve the Wheat flour and baking powder together for 2 times and keep it aside.

4. Cream the butter using your palm, and then add the powdered jaggery and salt. Mix them well till you can get the soft and fluffy consistency.

5. Then add the sieved wheat flour mixture, powdered oats, roasted foxtail millet and vanilla essence one by one.

6. Mix them well gently and knead into a soft dough. If you did not get a soft dough then add 1 tesp of oil and make it as soft dough.

7. Then grease the plastic sheet with oil and roll the dough in ¼ inch thickness sheets.

8. Cut it with your cookie cutter or  knife in whatever shape you want.

9. Take the pieces out from the sheet carefully and arrange them on a baking tray.

10. Bake them for 9-11 mins at 180⁰C in the oven which should have been preheated for 10 mins at 200⁰C.

      Crispy and yummy biscuits are ready to have with tea.

I am sending this to Remmy's Kitchen: First blog Anniversary and giveaway

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Foxtail Millet / Thinai Appam -Thirukarthigai Deepam Recipe

Appam is usually made with rice but  Thinai is a special prasadam for lord muruga and is prepared as padayal for karthikai deepam. Thinai Appam is also healthy sweet which can be served as evening snack.

Ingredients:

Raw Rice /Pacharisi	½ cup
Foxtail Millet / Thinai	½ cup
Jaggery	1 cup
Split gram / Kadalai Paruppu	1 tbsp
Spli green gram / Pasipparuppu	1 tbsp
Urad dal / Ulutham Paruppu	1 tbsp
Coconut	¼ cup
Cardamom	2
Cooking Soda	¼ tesp
Oil or [Oil+Ghee]	As reuired

Procedure:

1. Soak the rice, foxtail millet, ural dal, split gram dal and split green gram together for minimum two hours.

2.  Heat the jaggery in a pan with ¼ cup of water.

3. When the jaggery dissolves completely, switch off the stove.

4. Filter the syrup with steel filter and keep it aside. [Avoid nylon filter]

5. Now grind the soaked mixture with coconut and cardamom. After half ground, add jaggery syrup and grind into a paste. [not fine paste]

6. If you need more water, then sprinkle some water and grind. Do not add more water ( I did not add water and got good results ). The sugar syrup is enough to grind the mixture. The batter consistency is idly batter consistency.

7. Now transfer the batter into the vessel. Add cooking soda and mix them well. Now the batter is ready to make appam.

8. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil or (oil+Ghee) and pour this batter only upto 3/4 of the kuzhi [depression]. Cook it in medium flame.

9. After few mins, flip them to the other side and cook well until it becomes golden color on both sides.

 Healthy and yummy thinai sweet appam  is ready.

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Foxtail Millet / Thinai Pongal | Foxtail Millet Recipes

Ingredients:

Foxtail Millet/ Thinai Arisi	1cup
Moong  dal	½ cup
Cumin Seeds	1 tes
Black Pepper	1 tes
Ginger	1 inch (grated)
Curry Leaves	1 spring
Salt	As required
To Temper
Ghee	1 tbs
Cashew nuts (chopped)	1tbs

1. Dry roast foxtail millet, moong dal separately till the aroma comes out. Allow them into cool down and mix them together. Wash and soak it in a cup of water for 5 mins.

2. Dry roast pepper and cumin seeds together till the aroma comes out.

3. In a pressure cooker add millet and moon dal mixture with water. Then add roasted pepper and cumin seeds, curry leaves, grated ginger, salt and 2 cups of water. Mix them well.

 4. Pressure cook for 1 whistle in high flame and keep the flame in sim for 5 mins.

5. Heat the pan, add ghee and fry cashew nuts.

6. After pressure has gone, temper it with  fried cashew nuts.

   Foxtail millet pongal is ready to eat. Serve it with coconut chutney or sambar.

I am sending this to First Anniversary event from mykitchenodyssey .

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Foxtail Millet / Thinai Cake | Foxtail Millet Recipes

Millets recipes so far have been modified Indian recipes. But they can be also used for western recipes like cakes. This is my first attempt at using millets for cakes.

The most important aspect of this recipe is that it can make children (and adults also) have millets without knowing.

Ingredients:

Foxtail Millet Flour	½ cup
Wheat Flour	½ cup
Brown Sugar / Powdered Sugar	¾ or ½ cup
Coco Powder	1 tbs
Milk	½ cup
Oil	¼ cup
Baking Powder	1 tes
Baking Soda	¼ tes
Vannila Essence	½   tes
Choco Chips	1 tbs

Procedure:

1. Grease the baking tray with oil and wheat flour; tap to remove the excess flour. Keep it aside.

2. Sieve foxtail millet flour, wheat flour, baking soda and baking powder, all together twice.

3. In a mixing bowl, add milk, oil, powdered brown sugar, coco powder and vanilla essence. Mix them well with beater until the sugar dissolves completely.

4. Now add the sieved flour mixture and mix it well until you get creamy batter without lumps.

5.  Then pour the batter in the greased tray and garnish with choco chips. Then bake it at 180 degree C for 35 – 40 mins or until the inserted tooth pick comes out clean. (mine took 38 mins)

6. Remove the tray from the oven and cool it completely. Remove the cake from the tray and slice it.

This Soft and aromatic cake is ready to eat with tea.

I am sending this to First Anniversary event from mykitchenodyssey and  Healthy and soul event from Zesty.

Thanks for Haffa's kitchen for giving me the participation certificate.

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Quinoa Cookies / Thinai Biscuit | Foxtail Millet Recipes

 This cookie is aromatic and soft without compromise on health . Even kids will love it.

Ingredients:

Quinoa Flour/Thinai Flour	½ cup
Wheat Flour	½ cup
Melted Butter	½ cup
Powdered Sugar	½ cup
Cardamom	2
Salt	A pinch
Baking Soda	1/8 tsp
Vannila Essence	½ tsp
Milk	2-4 tbs

Procedure:

1. Preheat the oven for 180 degree C. Grease the cookie tray with butter and keep it ready.

2. Sieve quinoa flour, wheat flour, salt and baking soda.

2. Mix melted butter (at room temperature) and powdered sugar well until smooth.

3. Then add the flour mixture, cardamom pods and essence; mix them well.

4. Now add milk little by little until you get a smooth dough like chapathi dough.

5. Then make small balls and flatten them slightly, and arrange them on the greased baking tray.

6. Bake them for 12 – 14 mins at 180 degree C. (mine took 13 mins)

7.  Remove and cool down on a wire rack. Once it cooled down store it in a air tight container.

  Enjoy with tea or coffee.

I am sending this to First Anniversary event from mykitchenodyssey.

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