Thinai / Foxtail Kalkandu Sadam

Thinai / Foxtail Millet Kalkandu Sadam

Millets are very healthy, and full of nutrients. It is a good alternative to rice. For this Aadi Peruku, I am sharing, a traditional dessert recipe of Tamil Nadu, Kalkandu Sadam.
To make my Kalkandu Sadam healthy, I am using Thinai / Foxtail Millet and rock sugar candy. You can even prepare this recipe with normal raw rice and even reduce the amount of sweetness according to your taste. We can even use normal sugar for this recipe.

( to prepare this recipe with normal rice, no need to soak) 

Ingredients:
Thinai / Foxtail Millet - 1 cup
Rock sugar candy / Kalkandu - 1 1/2 cup
Milk - 1 cup
Ghee - 1 cup
Cardoman powder - 1 tsp
Cashew, Almonds, Raisins few
Few strings of Saffron

Method:
# Soak Thinai /Foxtail Millet for one hr.
# In soaked Thinai, add 1 cup of milk and another 1 cup of water and pressure cook, as we do for normal rice.
# Add Saffron strings with Thinai / Foxtail Millet.
# Once Thinai / Foxtail Millet is cooked well add rock sugar candy, and mix well. (mash Thinai well before adding rock sugar candy)
# Slightly it will become watery... but it will come together soon. (10-15 min)
# Add ghee, and mix well.
# Add cardoman powder, stir well, fry cashews, almonds, and raisins in ghee and pour it in Thinai Kalkandu Sadam.
# Thinai Kalkandu Sadam is ready to serve.
Pl. do try and provide your comments.
Thank U!

Palak Paneer Pulav

Palak Paneer Pulav / Spinach Cottage Cheese Rice

A wonderful Recipe for Lunch Box Special... A very healthy dish, with full of iron, and nutrients. The palak gravy which I am sharing, can be stored in refrigerator for 5- 10 days.
You can prepare many dishes using palak gravy:  such as Palak Paneer, Aloo Palak, Dal Palak, Palak Pooris, Dal kofta Palak etc. A Very easy recipe, not only lunch box, but can be served for kids as Green rice....

Ingredients:
Palak - 1 bunch
Rice - 1/2 cup
Panner - 100 grms
Onion - 1 medium size
Ginger - 1 inch chopped
Bay leaf -2 nos
Cardoman - 2-3
Cinnamon - 2 inch
Clove 2-3
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Ghee - 1 tsp
Oil - 2-3 tsp
Salt to taste

Method:
# Boil water( 1/2 cup of rice - 1-2 cups of water) add bayleaf, cinnamon, clove , rice,  salt and 1 tsp of ghee / butter and cook it for 70 percent or half cooked rice we can call.

# Blanch palak in hot water, strain and make puree with ginger.

# Fry paneer till it changes it's colour.

# In a pan add 2-3 tsp of oil, add chopped onions, when it becomes transparent, add palak puree, salt, red chilli powder, turmeric powder, garam masala mix well.
Until the raw smell of masala's completely goes.

# once rice is half cooked, strain it.

# Add half cooked rice with Palak gravy, fried paneer and close the pan for 2-3 min, in a slow flame.

Palak Paneer Pulav is ready to serve.
Serve with raita, or plain curd.

Pl. do try and provide your comments.
Thank you!