Monday, 3 October 2016


Foxtail millet has been used in our food from the time immemorial. There is an evidence in our ancient poems and literature about the usage of Foxtail millet. In Tamil, it is named as THINAI. It is the  favorite grain for Lord Muruga and Shri Valli. 

Like all the little millets, this is also having low glycemic index and many nutrients and dietary fiber.
Foxtail millets are cheaper than any other rice and other grains. They are low in fat and rich in many
minerals and nutrients. The foxtail millet is a  perfect filling meal. It has iron, magnesium, calcium, potassium and carbohydrates. it doesn't have sugar in any form. Consuming organic Thinai /foxtail millet is overall good for health since it is free of pesticide remains. Reducing the risk of heart attack:
Helps in weight loss. High antioxidants. Reduces gastric problems.

How to make Thinai plain meal?

Simple to make. It is a delicious meal when combined with sambar/rasam/curd/buttermilk, I am sure it will make you a millet lover.

Let us rediscover the cooking methods of Thinai/Foxtail millet.


Foxtail millet 250 gms

Adequate water


No need to soak this millet.  Wash and add adequate water and pressure cook with three whistles.
Simmer for two minutes. Switch off the flame .Wait until the entire pressure releases.




Corn is known by scientific name called Zea mays.  This moniker reflects its traditional name as maize. In the amazing yellow corn , antioxidant carotenoids beneficial for eyes are present in high amounts. It is a high source of dietary fiber and gives the chewing satisfaction. As it is a good source of carotenoids such as lutein and zeaxanthin, yellow corn promotes eye health. it is moreover a rich source of many vitamins and minerals, it is considered as a  whole food or complete food. Health benefits of corn include controlling diabetes, lowering hypertension and prevention of heart ailments, good for skin, hair, and total body health.

Now we are getting ready to make a delicious delicacy now using this corn kernels.


Corn kernels two cups
Salt to taste
Black pepper one spoon
Red chilly powder half spoon
Asafoetida a generous pinch
Curry leaves few 
Bellary onion fine pieces
Cilantro leaves half cup
Sesame oil to stir fry


Pressure cook the corn with ears for three whistles.
Keep aside to cool down.
Heat the wok and add oil.
Add onion pieces, curry leaves and saute for thirty seconds.
Add the kernels, salt and pepper
Saute again for a while.
Sprinkle red chilly powder, cilantro leaves over the corn kernels.
A splash of asafoetida is followed.

Spicy corn kernel stir fry is ready to serve hot.
You could serve this at once.
Soft spicy corn stir fry is ready to serve as side dish for any variety rice, sambar meal or rasam meal.

Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...