The Wonder Full

Siri dhanyalu/chirudhanyalu/ millets are boon to mankind. Our ancestral way of living was always harmless and disease free; and this the little millets do and with it all the magic that keeps us away from cancer, diabetes, and many such chronic ailments. Let's start adopting them into our lives for better health to us and our future generations.

Foxmillet called as korralu in Telugu reduces cholesterol, cures digestive problems, helps aid curing diabetes, and keeps away many kinds of cancer.

Here, I made 'Korrala Ambali' served with dry roasted peanuts and lemon pickle / naradabakai (country style)

Foxmillet Ambali(porridge)

Ingredients

Fox millet - 1cup - soaked for 12-14 hrs,

Curd - 1/2ltr,

Water - 1ltr,

Salt - optional.

Method

Cook the soaked foxmillet with water, till it is soft, in the night and let it cool.

In the morning mash the cooked foxmillet and add water and curd proportionately churning it into pouring consistency.

Salt is optional, serve with any citrus pickle sprinkled with dry roasted peanuts.

Little Millet Pongal

Little millet" also known as Samelu in Telugu is rich antioxidant food. Little millets are full of fibre; it has abundance of vitamin B in it. It contains minerals like calcium, iron, zinc, and potassium. This also helps in weight reduction. This little millet is super yummy and healthy. I make Pongal for breakfast accompanied by brinjal curry/ Vankaaya Pulagoora

Ingredients

Little millet - 2cups - soaked for 12-14hrs(soaking time of millets is important to retain the nutritional values in it, and for proper digestion ),

Split Bengal gram - 1cup - soaked for 30mins,

Ghee - 3tsp,

Black pepper - 1/2tsp - coarsely crushed,

Cumin -1/4tsp - coarsely crushed,

Ginger - crushed - 1/4tsp,

Asafetida - 1/4tsp,

urry leaves - leaves of 2stems,

Water - 8cups,

Salt - as per taste,

Cashews - 6 - 7,

Method

Heat two spoons of ghee in a pressure cooker, add cumin, pepper, ginger, curry leaves, and asafetida and saute for a minute,

Now add the millets and split Bengal gram and fry for 3-four minutes,

Add salt as per taste and pour 8 cups of water and mix it well,

Pressure cook for 4 whistles and then turn off the flame,

Let the pressure cooker cool down and release the steam,

In a kadai add 1tsp of ghee and roast the cashews and curry leaves in it till.the cashews are slightly golden brown,

Remove the pongal lid and pour the cashew, curry leaves roasted in ghee over the pongal and mix well.

Serve hot with brinjal curry.

Common Millet Curd Porridge

Arikela/ Common millets are rich source of B-vitamins, minerals like calcium, iron, zinc, potassium among others. Little millet contains around 5.2 grams of fat with a good content of unsaturated fats that ensures healthy metabolism and subsequently, a healthy weight loss too.

They are high in fibre content, thus making the Daddojanam (curd porridge) more creamy and yummy, just melt in mouth.

Ingredients

Common millet(arikelu) - 1cup - soaked for 12-14hrs,

Curd - 250gms,

Salt - as per taste,

For tempering

Ghee - 1tsp,

Mustard seeds - 1/4tsp,

Chana dal -1/2tsp,

Dry red chili - 1 - broken into 2,

Asafetida - a pinch,

Curry leaves - leaves of 2stems,

Cashews - 6-8,

Method

Cook the soaked common millets in pressure cooker adding 4 cups of water for 5 whisltes,

Let the pressure cooker cool, then remove the lid and mix the curd with little water to adjust the consistency and add salt and mix well,

In a kadai, heat ghee/oil and add the mustard, let it crackle,

Add chanadal and cashews and roast then add asafetida, curry leaves, dry red chili and fry for a minute,

Mix the tempering to the millets mixed with curd and mix well.

Serve immediately with pickle.