Foxtail Millet - Un Polished (Navane, Thinai)

Hindi: Kangni; Tamil: Kavalai; Telugu: Korralu; Kannada: Navane; Malayalam: Thina

Foxtail millet, Setaria italica, originated in China. It is the second largest grown species of millet. This annual grain makes the efficient use of water to grow and is best suited for growing in dry climate. Alike kodo millet and little millet, foxtail millet also has a hard husk covering which is removed either by pounding manually or by using a grinding mill. Foxtail millet has low glycemic index which makes it suitable for diabetics and is rich in vitamins and minerals. Because of this reason, people have been buying foxtail millet online. It reduces bad cholesterol; increases good cholesterol and thus reduces the risk of heart disease.  It is gluten-free and is rich in dietary fibre. You can avail foxtail millet in Bangalore.

Foxtail Millet isrich in Protein, Iron, Calcium, anti oxidants and Minerals (Manganese, Magnesium and Phosphorous). They are healthy alternative to rice, wheat and also gluten free.

Composition for 100 Gms 

FOXTAIL MILLET PULAO:
INGREDIENTS:

2 cups Foxtail Millet Rice
2 Onions chopped
1 Spoon ginger garlic paste
1 Spoon chilli paste
1 spoon mint and coriander paste
Chopped tomatoes, potatoes, carrots, beans and anything else as you may like
Pulao masala
COOKING INSTRUCTIONS:

In a pressure cooker, heat 2 spoons of oil and fry the chopped onions till they become golden brown. Add ginger garlic paste, green chilli paste and salt to taste
Add Pulao masala, chopped vegetables and stir fry for few minutes.
Add 4 cups of water, the Kodo millet rice and close the pressure cooker.
Cook for 2 whistles and allow it to cool.
Open the pressure cooker, add the mint, coriander paste and mix well. Garnish with coriander leaves and serve hot with raitha.
FOXTAIL MILLET PAYASAM:
INGREDIENTS:

1 Cup Foxtail Millet Rice
1/4 Cup Moon Dal
1 cup powdered jaggery
1 cup milk
About 10 broken cashews
COOKING INSTRUCTIONS:

In a pressure cooker, add the washed millets and moong daal along with 3 1/2 cups of water and cook for 2 whistles
In a kadai, heat 1 spoon of ghee; Add broken cashews stir till the cashews turn golden brown and empty this into a bowl
Add the jaggery and heat with 1 cup of water. Once melted, add elaichi powder, the cooked millet and moong daal mixture and boil 2 -3 minutes while stirring continuously
Remove the kadai from the flame, add milk and throughly stir the mixture and finally garnish with cashews and serve either hot or cold