Foxtail Millet Upma Recipe

 Foxtail millet is a nutritious grain that is used in various traditional dishes in India. One such popular dish is foxtail millet upma.

Foxtail millet upma recipe

Foxtail millet

Recipe Introduction:

Foxtail millet, also known as kodo millet, is a nutritious ancient grain that has been gaining popularity due to its health benefits and versatility in cooking. It is gluten-free, rich in fiber, protein, and minerals, making it a great alternative to rice and other grains. One of the delicious ways to enjoy foxtail millet is in a traditional Indian dish called upma.

Foxtail millet is known by different names in various languages. In Hindi, it is known as “kangni,” while in Tamil it is called “thinai.” In Telugu, it is known as “korra,” and in Kannada, it is known as “navane.” In Marathi and Gujarati, it is known as “kang,” and in Bengali, it is called “kaung.” (source/ wiki)

Upma is a savory porridge-like dish that is made by cooking millet with vegetables and spices. It is commonly enjoyed as a nutritious breakfast or a light meal option. With its fluffy texture and a burst of flavors, upma is a satisfying and comforting dish for any time of the day.

Foxtail millet upma is a versatile dish that can be customized with your favorite vegetables and spices. You can even add protein-rich ingredients like roasted peanuts or cashews for an extra crunch. This wholesome and nutritious recipe is a great way to incorporate foxtail millet into your diet and experiment with new flavors.

Here is a simple recipe to make foxtail millet upma:

Ingredients:

• 1 cup foxtail millet
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1-inch ginger, grated
• Curry leaves
• 1 carrot, finely chopped
• 1/2 cup green peas
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• Fresh coriander leaves for garnishing

Instructions:

1. Rinse the foxtail millet well and soak it in water for about 30 minutes. Then drain the water and keep it aside.
2. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
3. Add the chopped onion, green chilies, grated ginger, and curry leaves to the pan. Saute until the onions turn translucent.
4. Add the chopped carrot and green peas to the pan and cook for a few minutes until they become slightly tender.
5. Add the soaked and drained foxtail millet to the pan and mix well with the vegetables.
6. Add salt, turmeric powder, and red chili powder (if desired) to the pan and mix everything together.
7. Add 2 cups of water to the pan and give it a good stir. Cover the pan with a lid and let it cook on low heat for about 10-15 minutes or until all the water is absorbed and the millet is cooked through.
8. Once the millet is cooked, fluff it up with a fork.
9. Garnish with fresh coriander leaves and serve hot.
10. Serve this upma with palli chutney, Roasted dal chutney, Pudina chutney, Tomato onion chutney Ginger chutney

Foxtail millet upma can be enjoyed as a healthy breakfast or as a light lunch or dinner. It is a wholesome dish that is rich in fiber and nutrients. You can also add vegetables of your choice to make it more nutritious.

I0. So, why not give foxtail millet upma a try and discover the delightful taste and nutritional benefits of this underrated grain?

Health benefits of foxtail millet and nutritional infor

mation:

Foxtail millet is a grain that is rich in nutrients and has several health benefits. Here are some of the health benefits and nutritional values of foxtail millet:

1. Rich in nutrients: Foxtail millet is a good source of essential nutrients such as carbohydrates, protein, dietary fiber, vitamins (such as vitamin B-complex and vitamin E), and minerals (such as iron, magnesium, and phosphorus).

2. Gluten-free: Foxtail millet is naturally gluten-free, making it a suitable grain for individuals with gluten intolerance or celiac disease.

3. Promotes digestion: The high fiber content in foxtail millet helps in promoting healthy digestion by preventing constipation and maintaining regular bowel movements.

4. Low glycemic index: Foxtail millet has a low glycemic index, which means it releases sugar into the bloodstream slowly, preventing sudden spikes in blood sugar levels. This makes it suitable for individuals with diabetes or those looking to manage their blood sugar levels.

5. Weight management: Foxtail millet is a low-calorie grain that provides a feeling of fullness due to its fiber content. It can aid in weight management by reducing overeating and controlling appetite.

6. Heart health: Foxtail millet is rich in magnesium, which helps in maintaining a healthy heart. It can reduce the risk of cardiovascular diseases and lower blood pressure levels.

7. Anti-inflammatory properties: Foxtail millet contains antioxidants that help in reducing inflammation in the body and protect against chronic diseases.

8. Promotes bone health: Foxtail millet is a good source of calcium and phosphorus, which are essential minerals for maintaining strong bones and teeth.

9. Boosts immunity: The vitamins and minerals present in foxtail millet help in boosting the immune system and protecting the body against illnesses.

10. Foxtail millet recipe can be both vegan and suitable for weight loss, depending on the ingredients used and the preparation method. Foxtail millet itself is a gluten-free grain that is low in calories and fat, making it a good choice for weight loss. When prepared with vegan ingredients such as vegetables, herbs, and spices, and cooked in a healthy manner (e.g., steamed, baked, or grilled rather than fried), it can be a nutritious vegan meal option. However, it's important to consider the overall calorie intake and portion sizes when using any recipe for weight loss purposes.

It is important to note that individual nutritional needs may vary, and it's always beneficial to consult a healthcare professional or nutritionist for personalized dietary advice.

Vegetable salad

 There are numerous health benefits of consuming veg salads regularly.

Vegetable salad

Some of the most significant benefits include:

1. Rich in nutrients: Vegetables are packed with essential vitamins and minerals that are crucial for a healthy body. Consuming a variety of vegetables in the form of salads ensures that you are getting a wide range of nutrients.

2. Low in calories: Veg salads are generally low in calories, making them an excellent option for those who are trying to lose weight or maintain a healthy weight.

3. High in fiber: Many vegetables are high in fiber, which is essential for maintaining a healthy digestive system and reducing the risk of various diseases such as heart disease, diabetes, and cancer.

4. Antioxidant-rich: Vegetables contain numerous antioxidants that help protect your body against damage from free radicals, reducing the risk of chronic diseases.

5. Reduces inflammation: Some vegetables have anti-inflammatory properties, which can help reduce inflammation in the body and improve overall health.

6. Promotes hydration: Many vegetables have high water content, which can help keep your body hydrated and promote healthy skin and organ function.

7. Supports healthy digestion: Including a variety of vegetables in your diet can help promote healthy digestion by providing prebiotic fibers that feed the beneficial bacteria in your gut.

8. Overall, incorporating veg salads into your diet can have numerous health benefits and is an easy and delicious way to boost your nutrient intake.

   
   

Ingredients: 1 cup cherry tomatoes 1 cup cucumber, sliced 1 cup bell peppers, sliced 1 cup carrots, grated 1 cup lettuce leaves 1/2 cup onions, sliced 1/2 cup olives

Dressing: 2 tablespoons olive oil 1 tablespoon vinegar 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon black pepper

Instructions:

1. Wash and chop all the vegetables.
2. In a large bowl combine the lettuce, tomatoes, cucumber, bell peppers and onions.
3. Mix the olive oil, vinegar, lemon juice, salt, and black pepper in a small bowl to make the dressing.
4. Add the dressing to the vegetable salad and toss gently.
5. Add the olives on top.
6. Serve chilled.

Enjoy your healthy and refreshing vegetable salad!

Usirikaya ( gooseberry) karam

Usiri kaya, also known as the gooseberry, is rich in vitamin C and has antioxidant properties. Several times, my grandmother used to make this delicious and healthy dish. I'm going to show you this Usirikaya karam here.

Usirikaya karam/ Gooseberry karam

                        

  The Indian gooseberry recipe, also known as usirikaya karam, is prepared in a liquid form, whereas gooseberries are dipped in the liquid gravy. Enjoy this meal by mixing it with rice.

You can check out my other recipes by clicking on the links below:

Mango ginger slice recipe/mamidi allam mukkalu

Gongura Pulusu | Roselle leaves soup

Tomato rasam

Pepper flavoured (Miriyala) charu or Rasam

Coriander Lemon Chutney Recipe- Kothimeera nimmakaya karam Recipe

 

       Ingredients :

• Mustard seeds -2 tsps
• Methi seeds    -2 tsps
• Red chillies  -2
• Asafoetida -1 tsp
• Green chillies -4
•  Usirikaya (gooseberry) -10 nos
• Oil -3 tsps
• Salt to taste

Method ;
          First of all ,take a pan and  add mustard seeds methi seeds fry in a low flame without oil and make sure without burn it .Let it cool.Grind to a fine powder.Then wash the gooseberry fruit and wipe with a clean towel.Cut them without remove its seeds.Fry them in oil and add some salt and put it in  pressure cooker until 3 vigils come.Take a pan and  add mustard seeds,  Jeera (cumin seeds),,Asafoetida ,and red chilli pieces ,in a low flame.Add some green chillies to it  and fry well.Remove the usirikaya from cooker and add the talimpu to it.If we add some sesame powder the  taste will enhance..Try this recipe with dal.

   
 

Mango ginger slice recipe/mamidi allam mukkalu

Mango ginger recipe / mamidi allam mukkalu recipe

Mango Ginger slice Recipe is a vintage recipe. This mango ginger looks like regular ginger. But the smell is with green mango flavor. Mango ginger is not related to mango, or ginger. Which is a variety of Turmeric. Curcuma amada is the scientific name of Mango Ginger. Spicy with green mango flavor. Winter is the season for this vegetable. Telugu households make this recipe.

Mango Ginger slice/  mamidi allam mukkalu recipe

For dal rice, this recipe is the best. It is prepared by soaking mango ginger pieces in lemon juice, adding green chili slices and adding salt

Studies have also demonstrated the health benefits of mango ginger, and individuals who have consumed this spice have reported relief from arthritis, colds, flu, cough, and other ailments. It aids in the elimination of harmful toxins from the body and boosts a person's immune system, allowing them to effectively combat various diseases and health issues. It has the ability to significantly lower blood pressure, mango ginger is an excellent option for people who suffer from the condition.Therefore, if you want to reap the benefits of mango ginger, you should take the recommended amount or as 

directed by your doctor. 

Check my other recipes here:

Dosakaya Mukkala Pachadi Recipe | Yellow Cucumber Chutney Recipe

Dosa avakaya ( yellow cucumber)

ginger chutney

Mamidikaya pesarapappu pachadi recipe

INGREDIENTS:

• 1 Cup of sliced mango ginger 
•  Juice of 3 lemons
• Salt : as required
• Green chilies : 5 sliced  or according to the spice taste

                                                                   Instructions :

1. To begin, thoroughly wash in water to remove soil-borne dirt.
2. Peel the skin and slice them.
3. Now slice the green chilies similarly.
4. In a bowl, add the mango ginger slices, green chili slices, lime juice, salt, turmeric powder and mix well. 
5. If store it in refrigerator, the pickle will be remain fresh for up to 2 weeks.
6. It can be consumed well as a side dish with mudda pappu annam, ( dal rice). Additionally, it can be a delectable complement to curd rice.

Tags:

#mamidi allam mukkalu

#mango ginger spicy recipe

Mamidikaya pesara pappu pachadi

 Mamidikaya pesarapappu pachadi recipe/ Raw mango moong dal chutney.

A popular telugu recipe is mango pesarappu pacchadi. Besides being simple to prepare, it also tastes delicious. Most of your body's protein requirements are met by lentils, which are protein-rich.This chutney is also made in two types. One method is grind the moong dal along with mango slices after roasting and cooling. A second option is to soak the pesara pappu/ moong dal and grind it with chunks of mango. Either way, the chutney is delicious. So let me share both methods in more detail. 

Mangoes are excellent for making a variety of dishes in summer. If you like to visit my other raw mango recipes, please click the links below.

Ava baddalu/Instant mango avakaya

Allam avakaya/ Allam vellullui avakaya recipe

Magaya pickle

Nuvvula avakaya recipe/mango sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Pesara Avakaya recipe

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

Here are the ingredients and method for making mango pesera pappu chutney.

First method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilies -  4 or 5
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Mustard seeds- 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Firstly, dry roast the moong dal and set aside. 
2. After that dry roast the red chilies. Let them cool.
3. Grind the moong dal and red chillies into a coarse powder in a mixer jar.
4. Wash the mangoes , remove the outer skin with peeler.
5. After adding the mango and salt to taste, grind the mixture into a little coarse paste using water.
6. Transfer  the above paste to a bowl .
7. Heat oil in a pan, crackle the mustard seeds. Then  add cumin seeds, hing, and curry leaves. 
8. Add the tempering to the above chutney.
9. Now the mamidikaya pesarapappu/ raw mango moongdal  chutney is ready to serve.
10. It will not be kept at room temperature for one day. In the refrigerator, this can be stored for up to four days.

2nd method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilie - 1 broken
• Red chili powder - 1 tbsp
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Coriander leaves
• Mustard seeds- 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Wash the mango and  use the vegetable peeler to remove the skin off the mango.
2. Chop the mango  into cubes.
3. Wash and soak the moong dal for about 15 minutes. Grind the chopped mango, soaked moong dal along with red chili powder and salt to a coarse paste.
4. Heat a kadai with oil, add mustard seeds, let them splutter, then add cumin seeds, urad dal, broken red chili, hing   and curry leaves afterwards. 
5. Mix this tempering to the ground paste. Mix the grated coriander with the chutney.
6. Serve with steamed rice along with ghee.

# Mamidikaya pesarapappu pachadi recipe/ Raw mango moong dal chutney.

A popular telugu recipe is mango pesarappu pacchadi. Besides being simple to prepare, it also tastes delicious. Most of your body's protein requirements are met by lentils, which are protein-rich.This chutney is also made in two types. One method is grind the moong dal along with mango slices after roasting and cooling. A second option is to soak the pesara pappu/ moong dal and grind it with chunks of mango. Either way, the chutney is delicious. So let me share both methods in more detail. 

Mangoes are excellent for making a variety of dishes in summer. If you like to visit my other raw mango recipes, please click the links below.

Ava baddalu/Instant mango avakaya

Allam avakaya/ Allam vellullui avakaya recipe

Magaya pickle

Nuvvula avakaya recipe/mango sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Pesara Avakaya recipe

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

Here are the ingredients and method for making mango pesera pappu chutney.

First method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilies -  4 or 5
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Mustard seeds- 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Firstly, dry roast the moong dal and set aside. 
2. After that dry roast the red chilies. Let them cool.
3. Grind the moong dal and red chillies into a coarse powder in a mixer jar.
4. Wash the mangoes , remove the outer skin with peeler.
5. After adding the mango and salt to taste, grind the mixture into a little coarse paste using water.
6. Transfer  the above paste to a bowl .
7. Heat oil in a pan, crackle the mustard seeds. Then  add cumin seeds, hing, and curry leaves. 
8. Add the tempering to the above chutney.
9. Now the mamidikaya pesarapappu/ raw mango moongdal  chutney is ready to serve.
10. It will not be kept at room temperature for one day. In the refrigerator, this can be stored for up to four days.

2nd method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilie - 1 broken
• Red chili powder - 1 tbsp
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Coriander leaves
• Mustard seeds- 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Wash the mango and  use the vegetable peeler to remove the skin off the mango.
2. Chop the mango  into cubes.
3. Wash and soak the moong dal for about 15 minutes. Grind the chopped mango, soaked moong dal along with red chili powder and salt to a coarse paste.
4. Heat a kadai with oil, add mustard seeds, let them splutter, then add cumin seeds, urad dal, broken red chili, hing   and curry leaves afterwards. 
5. Mix this tempering to the ground paste. Mix the grated coriander with the chutney.
6. Serve with steamed rice along with ghee.

Tags:

#Mamidikaya pesara pachadi recipe

#Pesara pappu mamidikaya chutney recipe

#Mango moongdal chutney recipe

#Roti pachallu

Mint Coriander Chutney

Coriander and Mint Chutney recipe / Pudina and Kothimeera Chutney .

How to make coriander and mint chutney? This chutney is known as Hari chutney, Green Chutney, or 

Dhaniya Chutney. This chutney is a popular Indian condiment that can be used in  different ways. It also has very few ingredients. A handful of cilantro, green chilies, tamarind or 

lemon juice, or amchur are all that's needed. This chutney made with coriander and mint leaves is very tasty.

Sandwiches, bread toast, and chats taste great with this chutney.  Pakodas, and grilled 

 

food are wonderful with it. Kebabs , bhelpuri and panipuri are also delicious with it. You can 

 

spread or dip this chutney on sandwiches toast and chat. You can also make it as side dish for dosa 

 

You can visit my other chutneys coriander lemon chutney/ Kothimeera nimmakaya kaaram , 

 

Tomato chutney  Gongura pachadi/Red sorrel leaves chutney , ivygourd chutney with coriander 

 

leaves / Dondakaya kothimeera pachadi, mamidikaya turumu chutney

 

Let's see how to make this green chutney in restaurant style.

 

 

 Ingredients: 

 

• A bunch of Coriander  leaves
• A bunch of Mint leaves
• Green chilies - 2
• A small piece of Ginger
• Cumin powder - 1 tsp
• Chat masala - 1 tsp
• Sugar - 1 tsp
• Salt as required
• Lemon juice - extract from 1 lemon

 

Method :

1. Separate the coriander and mint leaves from stems.
2. Wash and rinse cleanly and set aside.
3. Chop the green chiles and ginger .
4. In  a mixer, add coriander leaves, mint leaves, green chilies, ginger, , chat masala, cumin and sugar and grind to a fine paste.
5. Add salt and lime juice and grind again.
6. Coriander mint chutney is ready for consume.
7. Serve with sandwich or other dish of your choice.
    
    
   Nutritional facts: 
    
    
   
   Calories -15

   
   

    Total Fat- 1g

    

    Sodium -490mg milligrams

   
   

   Total Carbohydrates - 2g

    

    Dietary Fiber - 0.5g grams

    

   Sugars -1g grams

    

   
   

    

   
   

   Vitamin A 10 %

   
   

   Vitamin C- 10 %
   

   
   

   Iron - 4%

   
   

   
   

   
   

8. Recipe Card :  Ingredients:    A bunch of Coriander  leaves A bunch of Mint leaves Green chilies - 2 A small piece of Ginger Cumin powder - 1 tsp Chat masala - 1 tsp Sugar - 1 tsp Salt as required Lemon juice - extract from 1 lemon     Method :   Separate the coriander and mint leaves from stems. Wash and rinse cleanly and set aside. Chop the green chiles and ginger . In  a mixer, add coriander leaves, mint leaves, green chilies, ginger, , chat masala, cumin and sugar and grind to a fine paste. Add salt and lime juice and grind again. Coriander mint chutney is ready for consume. Serve with sandwich or other dish of your choice.     Nutritional facts:      Calories -15    Total Fat- 1g    Sodium -490mg milligrams   Total Carbohydrates - 2g    Dietary Fiber - 0.5g grams   Sugars -1g grams       Vitamin A 10 %   Vitamin C- 10 %   Iron - 4%