Ingredients:
Little Millet – 1 cup
Yoghurt – 3/4 cup
Milk -1/4 cup( boiled and cooled)
carrot – 1
Raw Mango – according to preference
salt to taste

For Seasoning:
Mustard -1/4 teaspoon
Green chillies finely chopped – 1
Ginger Finely chopped – 1 inch
curry leaves – 1 sprig
coriander leaf

Method to prepare:
wash and soak the millet for 2 hours
Wash and pressure cook millets with 1 & 1/2 cup of water. Cook well until mushy. Add milk and mash it well when it is hot. Once it cools, add curd/yoghurt, salt to taste and mix well. Temper the ingredients used for seasoning and add it to the curd rice. Garnish with coriander leaf

Note: This recipe can be used to make curd rice with traditional rice like Mapilla samba and navara rice. Also with Millets like Barnyard (Kuthiraivali), Kodo Millet (Varagu),

Ingredients:
Mapillai samba Puttu powder – 1 cup
(to make the flour, wash well the unpolished Mapilla samba rice and dry in sun. Then grind to coarse powder in mixie or from the mill.)
Grated Coconut – according to the need
salt -a pinch
Water.

Method to prepare:
Sprinkle warm water to the Puttu powder along with salt and mix well .
Take the Puttu container fill one spoon of grated coconut then the Puttu powder again another spoon of grated coconut and so on in layers. On the top layer fill it with coconut . steam the same and serve hot with Black chana curry, Green gram curry . you can also have it with chicken curry if you prefer to eat non veg.

Note: It is always better to prepare the Puttu powder from home in case of unpolished grains to get the benefits fully, rather than taking flour from market. Because in market we get the processed flour and hence some of the nutrients are lost during the process.

Can make Puttu in the similar steps with Other traditional rice and millets as well.

Ingredients:
Unpolished Mapillai Samba Rice – 1 cup
Green gram beans -3/4 cup
Ginger – 1 inch
Garlic – 3 to 4 cloves
Dry Red chilly – 2 No
Onion – 1
Asafoetida – a pinch
Salt to taste
Oil

Method to prepare:
Wash and soak the rice and green gram for 8 hours or overnight.
In a mixer grinder add the onion, ginger garlic, red chilly and break down to smaller pieces. Then add the soaked rice and green gram and grind to slight coarse batter. Add salt and mix well. keep it for 30 minutes and then heat a tawa, pour one ladle of the batter and spread it evenly in circular motion. Serve hot with chutney /sambar

Tip: Can add chana dal, urad dhal and Toor dhal also along with the above ingredients.

Note: Adai can be made with other traditional rice and Millets as well. Use unpolished grains to stay healthy and benefit all the nutrients fully.

Ingredients :
Black Rice – 1 cup
Garlic – 6 to 8 cloves
Pearl onion – 6 onion
Pepper -4 to 5 pepper corn
Jeera – 1/4 teaspoon
Fenugreek – 1/4 teaspoon
Salt to taste
Coconut Milk -1 cup

Method to prepare:
Soak Black rice overnight, grind coarse. Cook in a pressure cooker along with garlic, pearl onion, pepper , jeera, and fenugreek for 5 to 6 whistles. Once the pressure is released, add salt and coconut milk and mix well. Serve hot with pickle

This same method can be followed to make kanji with sivappu kavuni, kattuyanam, Mapillai samba and Navara rice.

Ingredients:
Barnyard millet washed and dried – 1 cup
Green chilli chopped 1 -2
Ginger finely chopped 1 inch
Chana dal – 1 teaspoon
Urad dal – 1 teaspoon
Curry leaves – 1 stalk
Asafoetida -a pinch
chopped cashew and almonds -6 to 8(optional)
salt to taste
Oil
Water

Method to prepare:
Heat oil in a pan, add chana dal and saute when light colour change add urad dal and mustard. when mustard splutters add asafoetida, chopped green chillies, ginger and saute a minute, Pour water and add salt. Bring it to boil, add the millet and mix well. Cover and cook until millets are well cooked. Let it cool , make small balls out of the cooked millet and steam it. Serve it hot with chutney and sambar or with inji puli.

The same recipe can be made using Little millet, Foxtail Millet,Finger millet.

Ingredients:

Foxtail / Barnyard Millet – 1/2 cup
Ghee -2 teaspoon
Chana dal – 1 teaspoon
Urad dal -1 teaspoon
Mustard Seed -1/2 teaspoon
Jeera -1/2 teaspoon
Onion -1 chopped
Green Chilli – 2 chopped
Ginger chopped
Curry leaf
Carrot – 1  Chopped
Green Beans – 2 to 3 Chopped
Green Peas – 1/2 cup
Tomato – 1 Chopped
Turmeric
Salt to taste
water 1 and 1/2 cup

Method to prepare:

Soak Millet for 15 minutes. Add in a pan ghee, chana dal, urad dal, mustard seeds, cumin, green  chill, onions, ginger and curry leaves. Saute well. Add carrot, beans and green peas and saute for 2 minutes then add tomato chopped, add salt and turmeric, saute for 5 minutes. Add water and cook vegetables for 1 to 2 minutes, add millets and cook well. Serve hot with coconut chutney

The same recipe can be made using Little millet, Foxtail Millet, Finger millet.

Ingredients:

Millet – 2 cups (do not mix millets. use one millet at a time)
Fenugreek seed – 1 teaspoon
Uradh – 3/4 cup
Sabudana – 1/4 cup
Water  according to the consistency
Salt to taste

Method to prepare:

Soak Millet,urad dal, fenugreek seeds and sabudana for 6 to 8 hours. Blend it to a smooth paste. Ferment for 8 hours , add salt  and mix well. Cook in an idli vessel. Serve hot with chutney/sambar

Ingredients:

Millet – 2 cups (do not mix millets. use one millet at a time)
Fenugreek seed – 1 teaspoon
Uradh – 3/4 cup
Aval / Poha- 1/4 cup
Water – according to the consistency
Salt to taste

Method to prepare:

Soak Millet,urad dal, fenugreek seeds and poha  for 6 to 8 hours. Blend it to a smooth paste. Ferment for 8 hours , add salt  and mix well. Make dosa and serve hot with chutney/sambar

Ingredients:

Butter -1 teaspoon
Millet -1/2 cup. ( millet soaked for 6 to 8 hours)
Ginger -1/2 inch chopped fine
Garlic – 1 clove
Jeera 1/4 teaspoon
Coconut milk – 1 cup
Seasoning  pepper crushed a pinch and
white sesame -1/2 teaspoon
salt to taste

Method to prepare:

In a cooker, add butter along with the millets, ginger, garlic, jeera, 1/2 cup coconut milk, and 1 cup water. Let it cook well. Once cooked, add the remaining coconut milk, pepper, and white sesame. Mix well and serve hot.