Kodo millet recipes

Kodo millet/Barnyard millet -kheer (Varai payasam)

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DSCN0335                                                             Ready to serve Kodo millet kheer

Time taken: one hour

Serves 4-6

I always intend to include these wonderful millets in either breakfast or lunch and i have already introduced this millet while putting up a few recipes on this blog namely Masala kodo millet upma, dosa, idli, pongal etc.., Today i would like to put up this kheer recipe and my version of the recipe is here…

What you need to have:

1. Kodo millet – 1/2 cup

2. Chopped jaggery – 1/2 cup

3. Fresh grated coconut – 2 tablespoons

4. Raw rice – 2 teaspoons

5. cardamom – 3-4

6. Raisins – a fistful

7. Cashews – a fistful

8. Pure ghee – 2 teaspoons DSCN0310                                                            Ingredients of Kodo millet kheer

What you do with what you have:

1. Roast Kodo millet in a pan till done.DSCN0314

                                                                 Kodo millet being roasted

2. Soak rice in water for about 30 minutes.

3. Wash and cook the millet in cooker till soft adding around 2 cups of water.  The cooked millet is as shown in the image below.

DSCN0331                                                                       Cooked Kodo millet

4. Fry both Raisins and Cashews in a spatula adding a little ghee till done.DSCN0318

                                                                          Raisins being fried in ghee                                        DSCN0316

                                                               Cashews being fried in ghee

5. Grind soaked rice along with cardamom in the mixy to a fine consistency and keep it aside.

DSCN0323

                                                        All ingredients in a mixy bowl to grind

DSCN0325

                                                      Grind rice, cardamom and coconut mix

6. Place a wide bowl with chopped jaggery and  add water to just cover the chopped jaggery.  Bring it to boil and strain it to get rid of any dust particles etc.DSCN0327                                                                Chopped jaggery being boiledDSCN0328                                                                       Strained jaggery syrup

7. Bring the strained mixture to boil and slowly add the grind mix from step-5 to it lowering the flame.  Also add around 1 and 1/2 glasses of  water to it and bring it to boil stiring all the time.DSCN0330                                                     Grind mix being added to the jaggery syrup

8. If it thickens one can even add a little more water and leave it on the flame for a while but stiring, hence it will burn the dish.  When done, add cooked millet from step-3 to it and again keep stiring till it is mixed well to form a homogeneous kheer mix.  Check for sweetness and if needed add a couple of spoons of sugar. DSCN0334                                                          Cooked Kodo millet/varai being added

9. When done , transfer to a wide bowl and garnish with fried Cashews and Raisins and also add 1 teaspoon of pure ghee to it.   Yummmmmmm!!!!DSCN0335                                                      Ready to serve Kodo millet /Varai kheer

Time taken: 1 hour

Serves:4-6

Good to remember:

1. Let the millet be fresh.

2. One can even use sugar and milk in place of jaggery and grind mix.

3. When you add the grind mix and bring it to boil make sure that it is cooked well else the kheer will turn like cake on cooling.  Hence add little more water and bring it to boil and make sure that the finished product is a little medium thick in consistency, as it will be fine on cooling.

Barnyard/Kodo millet vermicelli (Varai shevai)

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KONICA MINOLTA DIGITAL CAMERAReady to serve Vermicelli

Makes: 8

Time taken: 30 minutes(excluding soaking of the millet)

I have already put up detailed introduction to this wonderful millet in my earlier recipes namely Barnyard Millet Masala Upma, Idli, Dosa and Spicy pongal/kichadi. So without formally introducing this ingredient, let me put up vermicelli recipe today.

What you need to have:

1. Barnyard millet –  1 Cup

2. Fresh grated coconut – 1/2 Cup

3. Salt – As needed

4. Water in all -1 and 1/2  Cup(including 1 cup to soak)

KONICA MINOLTA DIGITAL CAMERAIngredients of Barnyard millet vermicelli

What you do with what you have:

1. Wash and soak millet in 1 cup of water for about an hour. Grind it along with water and  fresh grated coconut in the mixer to a fine consistency.KONICA MINOLTA DIGITAL CAMERASoaked millet & coconut being tratransferred a mixie bowlKONICA MINOLTA DIGITAL CAMERAThe grind vermicelli batter

3. Transfer it to a wide bowl adding salt and required quantity of water to gain the required consistency. Heat it, stirring it all the time till it thickens.KONICA MINOLTA DIGITAL CAMERAThe grind batter being cooked till done

4. Dipping your hands in water (before it cools off) shape the batter into required shape and steam it in a wide bowl till it is cooked closing with a lid.KONICA MINOLTA DIGITAL CAMERAThe thickened dough being steamed

5. Transfer into vermicelli mould and press it and the vermicelli is as shown in the image below. Relish it with coconut chutney of your choice. KONICA MINOLTA DIGITAL CAMERAReady to serve Barnyard millet vermicelli with coconut chutney

Makes -8

Time taken : 30 minutes(excluding soaking of the millet)

Good to remember:

1. Do not soak millet for long time.

2. Add only the necessary quantity of water else the dish may turn sticky.

3. Feel free to adjust quantity of coconut.

Kodo millet dosa /Varai polo(Barnyard millet dosa)

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KONICA MINOLTA DIGITAL CAMERA                                                                             Ready to serve Kodo millet dosa/varai polo

Makes : 15-20 of the above size

Time taken: 30 minutes(other than grinding & fermenting)

Once again a millet dish and is really yummy when eaten hot from the dosa skillet very crispy!!!!that too with a coconut chutney of your choice so also with a garlic chutney spread!!!!IWe call dosa as polo in konkani.    I do not think i need to give introduction of this millet which i have done it in my earlier Kodo millet masala upma recipe.  I have also put up spicy pongal and idli too.  Do include Millets in either your Breakfast menu or even for tiffin in the evening…Here is my version of the recipe…

What you need to have:

1. Blackgram dal/Urad dal – 1 Cup

2. Kodo millet – 2 cups

3. Fenugreek seeds – 1/2 Teaspoon

4. Salt – As neededKONICA MINOLTA DIGITAL CAMERA                                                                                 Ingredients of Kodo millet dosa/Varai polo

What you do with what you have:

1. Soak Blackgram dal and kodo millet in 2 different bowls.  One can soak dal and fenugreek for about 2-3 hours but millet can be soaked for only half an hour.

2. Drain water and grind dal in the grinder/mixer adding water in steps to a fine consistency.  Transfer the grind batter to a wide bowl.KONICA MINOLTA DIGITAL CAMERA                                                                                   Blackgram dal being grind in the grinder

3. Drain water from the millet and grind it in the mixer to a fine consistency adding very little water as it would turn watery.KONICA MINOLTA DIGITAL CAMERA                                                                                               Kodo millet grind in the mixer

4. Transfer it to the bowl from step-2 to it  and mix well with your hands and finally add salt and allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA                                                                                                    Grind Kodo millet dosa mix

5. The fermented batter is as shown in the image below.  Mix well with your hands so that it will form a uniformly mixed ready to make dosa batter.KONICA MINOLTA DIGITAL CAMERA                                                                                     Fermented Kodo millet dosa batter

6. Place a dosa skillet on medium flame.  On heating splash a few drops of olive oil on it.  Rub it with a coconut coir , so that it is spread over the whole base of the skillet.  Simmer the flame, and splash water on it.  When it is dry pour a ladle of dosa batter and spread it to required thickness.  When cooked spread a little garlic chutney over it in a circular way.KONICA MINOLTA DIGITAL CAMERA                                                                                  Kodo millet dosa being spread on the skilletKONICA MINOLTA DIGITAL CAMERA                                                                                    Garlic chutney powder being spread over

7. Fold the dosa and transfer it to a serving plate.  Enjoy….Yummmmmmm!!!!KONICA MINOLTA DIGITAL CAMERA                                                                                          Dosa being fried and folded to serveKONICA MINOLTA DIGITAL CAMERA                                                       Ready to serve Kodo millet dosa with coconut chutney & chutney powder

Makes : 15-20 of the above size

Time taken: 30 minutes (other than grinding & fermenting)

Good to remember: 1.Use good quality dal and fresh millet for best results.

2. Use any dry chutney powder to apply to the dosa , so also the wet chutney of your choice.

3. Let millet be grind with minimum water to avoid the batter from turning watery on fermenting and turning the dosa tasteless.  In all the dosa batter should be thick on grinding as shwon in the image-5.

Kodo millet/Barnyard millet spicy kichadi/Pongal(Varai kichadi)

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KONICA MINOLTA DIGITAL CAMERA                                                     Ready to serve Kodo millet pongal(varai kichadi)

Time taken:45 minutes

Serves : 2

Millets is a part of the menu in my house due to its goodness.  I have already put up Barnyard millet idli and masala upma and this being the third recipe of this particular millet.  This millet does not cook into separate grains like long grained rice.  It is a bit sticky and stays a bit soggy but when cooled will be grainy.  They are smaller version of Sabudana pearls look wise.  This particular recipe is similar to the Moongdal kichadi but tastes really yummmm!!!  Here it goes….

What you need to have:

1. Varai/Barnyard millet – 1/2 cup

2. Moongdal -3 tablespoons

3.Water – 1 and 1/2 cup(to cook dal & millet)

4. Salt – As neededKONICA MINOLTA DIGITAL CAMERA                                                       Ingredients of Barnyard millet /varai  pongal

Ingredients of Seasoning & Garnishing:

1. Cooking oil – 1 Teaspoon

2. Pepper – 1/2 Teaspoon(crushed)

3. Cumin seeds –  1/2 Teaspoon

4. Cashews – 4-5

5. Curry leaves – 1-2 Sprigs

6. Ginger – 1/2 Teaspoon(finely chopped)

7. Turmeric powder – 1/4 Teaspoon

8. Asafoetida powder – 1/8 Teaspoon

9. Ghee/Cooking oil – 1 Teaspoon

10. Fresh grated coconut – 2 Teaspoons

11. Chopped Cilantro- A littleKONICA MINOLTA DIGITAL CAMERA                                                              Ingredients of Seasoning & Garnishing

What you do with what you have:

1. Place a wide bowl with 1/2 teaspoon of cooking oil/ghee in it.  Dry roast Moongdal in it till you get a pleasant aroma and a change in colour too.KONICA MINOLTA DIGITAL CAMERA                                                                              Moongdal being roasted

2. Transfer roasted Moong dal and the kodo millet to the cooker adding required quantity of water and cook till soft.  On releasing of the pressure keep it aside.

3. Place a wide skillet on medium flame with 1 teaspoon of cooking oil in it.  When heated add cumin seeds to it.  When it splutters, add cashews and fry till crispy.  When done, add chopped green chili, ginger and curry leaves to it.  When done, add asafoetida powder , Pepper powder and turmeric powder and stir well.

KONICA MINOLTA DIGITAL CAMERA                                                                                  Seasoning in progress

4. When done, add cooked dal-millet mix from step-1 to it and give a stir adding required quantity of salt.  Also add required quantity of water to it to bring it to the required consistency.  Also add fresh grated coconut to it.KONICA MINOLTA DIGITAL CAMERA                                                   Cooked Dal & millet mix being added to the seasoning

5. Bring the mix to boil on low flame as it will catch the bottom of the pan if on high flame.   Add a little water to bring it to the required consistency checking for salt.   Switch of the flame and garnish with chopped cilantro and  fresh grated coconut.  Yummmmmm!!!KONICA MINOLTA DIGITAL CAMERA                             The dal& millet mix being added and adjusted to the required consistency

6. Transfer it to a serving plate and enjoy with pickle and any side dish of your choice.

 

KONICA MINOLTA DIGITAL CAMERA                                                   Ready to serve Kodo millet pongal/ Varai pongal

Time taken: 45 minutes

Serves : 2

Good to remember: 1. Roasting Moong dal is to avoid the raw smell to the dish on cooking.

2. Proportion to dal and millet can be changed as needed.

3, One can even add some veggies of her choice if needed.

Kodo millet/Barnyard millet idli(Varai idli)

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KONICA MINOLTA DIGITAL CAMERA                                         Ready to serve Barnyard millet idli(Varai idli)

 Number of idli – 25-30 of the above size

 Time taken to steam: 25  minutes(Other than grinding & fermenting)

Barnyard millet/Kodo millet in english is varai in konkani is a healthy millet and diabetic friendly too.  In  india cereals are consumed for Navratra and hence millets are consumed as they do not belong to rice family but act as a healthy alternative.  I have already put up Barnyard millet masala upma on this blog recently and today i would like to put Barnyard millet idli which tastes exactly like the normal idli.  Here it goes:

What you need to have:

1. Split blackgram dal- 1 cup

2. Kodo millet – 1 and 1/2  or even 2 cups

3. Salt- as per tasteKONICA MINOLTA DIGITAL CAMERA                                                   Ingredients of kodo millet idli

What you do with what you have:

1. Soak Blackgram dal in water for about 3 hours.  Drain and grind it in the wet grinder adding water in steps to a fine and thick consistency.KONICA MINOLTA DIGITAL CAMERA                                        Black gram dal being grind in the grinder

2.Transfer the grind dal batter to a wide bowl.   Just dry grind  millet in the mixer to a sujee/rava consistency and add it to the grind dal batter.  Also add salt  mix well with your hands and allow it to ferment over night. KONICA MINOLTA DIGITAL CAMERA                                                       Barnyard millet sujeeKONICA MINOLTA DIGITAL CAMERA

                             Barnyard millet/kodo millet sujee being added to the grind dal batter

KONICA MINOLTA DIGITAL CAMERA                                                       Fermented idli batter

3. Place the idli steamer on the flame with water in it.  In the mean time greece the idli moulds and pour the fermented idli batter in it and when the water starts boiling place the idli stand in it nd steam it for about 25-30 minutes till done.  When you insert a knife or back of a spoon it should come out clean and it is done.  Idli is very soft and one can even feel it while looking at it too!!KONICA MINOLTA DIGITAL CAMERA                                           Barnyard millet idli being steamed

4. Transfer it to a serving plate and relish with the chutney of your choice and sambar or even chutney powder!!!YummmmmmmmmmKONICA MINOLTA DIGITAL CAMERA                                   Barnyard millet idli with Asafoetida chutney

Makes:25-30 idli of the above size

Time taken: 25 minutes (other than soaking & grinding)

Good to remember:  1. Buy best quality blackgram dal for idli.  I normally buy the “Double ghoda” brand which is supposed to be the best among the Blackgram dal brands.

2. If one is grinding dal (1 cup) in the mixy , then i advise her to experiment by adding only 3/4 cup millet sujee, as dal can not grind as it grinds and fluffs up in the electric wet grinder and we can not add water in steps as we do in the grinder.

3. I have written 3 measures of millets in the ingredients section , for the reason being that , once for all if some one adds more of millet,  idli will surely be hard.  Hence let her experiment and decide on her own.  I have also given a number of attempts to get soft idlis.

Kodo millet/ Barnyard millet Masala upma(Varai upma)

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These are tiny, white, round grains belonging to the millet family. It is an erect plant 60-130 cm tall. In India, cereal grains are not consumed during fasts. Hence, samvat is a popular ingredient during Navratras. While cooking any rice based dish during fasts, samvat or sama grains are used instead, as they do not belong to the rice family but act as an healthy alternative. It does not cook into separate grains like long grained rice. It is sticky once it is cooked and stays a bit soggy. They are somewhat like smaller versions of sabudana look wise.

Barnyard millet in english is  Varai in konkani , Harka in kannada,  Koovaragu in malayalam, Kodra in hindi  and  vari in marati.  I have been  longing to put up Barnyard millet recipes on my blog since a year.  But was unable to find the same.  I have tasted it in my child hood days at my grany’s place.  She was preparing the normal bland upma and we were relishing it as it is very good from the health point of view.  Today i would like to put up an advanced version of the same called the masala millet upma using a ouple of veggies etc..,I have also tried out out a couple of more recipes and would like to put it up in the coming days.  Here is my version of the upma!!!KONICA MINOLTA DIGITAL CAMERA                                                         Ready to serve masala Barnyard millet upma

Serves 4-5

Time taken: 45 minutes

What you need to have:

1. Barnyard millet/Varai – 1 cup

2. Water to cook – 2 cupsKONICA MINOLTA DIGITAL CAMERA                                                                                 Barnyard millet/Varai

Ingredients of Seasoning and Garnishing

1. Mustard seeds – 1 teaspoon

2. Blackgram dal/urad dal – 1 teaspoon

3. Ginger – 1 ” piece

4. Curry leaves – a few

5. Rasam powder/sambar powder – 1 teaspoon

6. Garam masala powder – 1/2 teaspoon(home made)

7. Green chopped veggie – 2 cups in all (one’s choice)

8. fresh grated coconut – 2 tablespoon(to garnish)

9. chopped cilantro – 2 tablespoons(to garnish)

10. Either sev or mixture – as needed(to garnish)

11. cooking oil – 1 tablespoon

12. Salt – as per taste

13. Sugar – for taste(optional)KONICA MINOLTA DIGITAL CAMERA                                                                               Ingredients of SeasoningKONICA MINOLTA DIGITAL CAMERA                                                                            Chopped fresh veggies

What you do with what you have:

  1. Dry roast the millet till it changes the colour on medium flame and keep it aside.

2. Wash and chop all the veggies and keep it aside.

3. Wash, peal and chop onions and also chop cilantro and keep it aside.

4. Place a wide skillet with 21 Tablespoon of cooking oil in it on medium flame.  When heated add mustard seeds to it and when it starts spluttering add  blackgram dal to it.  KONICA MINOLTA DIGITAL CAMERA                                                                                    Seasoning in progress

5. When done, add curry leaves to it.  Once it is fried, add chopped onions and a little salt to it and fry till transparent.

KONICA MINOLTA DIGITAL CAMERA                                                               Chopped onion and salt being added

6. When done, add chopped tomatoes and fry till mushy.KONICA MINOLTA DIGITAL CAMERA                                                                       Chopped tomatoes being added

7.When tomatoes turn mushy, add chopped veggies and cook till done closing it with a lid lowering the flame.KONICA MINOLTA DIGITAL CAMERA                                                     Chopped veggies being added to the seasoning 

8. In the mean time boil around 2 cups of water on the other burner, so that it is easier to pour it to the millet-veggie mix.  Add roasted Barnyard millet/varai to the cooked veggie  from step-1 to it in addition to rasam powder, garam masala powder, sugar  and roast for a few seconds  and add the boiling water to it and close it with a lid simmering the flame.KONICA MINOLTA DIGITAL CAMERA                                                 Barnyard millet/varai being added to the vegie mixKONICA MINOLTA DIGITAL CAMERA                                                       Rasam powder & garam masala powder being addedKONICA MINOLTA DIGITAL CAMERA                                                           Boiling water being added to the varai mix

8. Keep a watch to see every now and then to see if cooked.  When done, check for salt , and  would be as shown in the image below.  Garnish with cilantro and coconut.KONICA MINOLTA DIGITAL CAMERA                                                          Ready to serve Barnyard millet masala upma

8. Transfer to a serving plate and garnish with cilantro, coconut , sev and tomato sauce!!Yummm!!

KONICA MINOLTA DIGITAL CAMERA                                                             Ready to serve Varai masala upma

Serves 4-5

Time taken : 45 minutes

Good to remember:

1. Use fresh millet for best results.

2. Use any vegie of your choice.

3. The water proportion to the millet is as per the quality of the millet.(normally it is 1:2)But do not pour water at once.  The dish may turn soggy!!!

4. Garnishing with tomato sauce is one’s option.