Archive for the ‘Millets’ Category

Ragi Adai

Ragi or Finger millet is one of the most nutritious and healthy cereals. A generation ago, many Indians were familiar with this crop.  It is very adaptable crop and is suited to Indian climatic conditions.  It has a lot of therapeutic value. It is rich in protein, minerals, dietary fibre and phytochemicals. It also has anti-microbial, anti-cancer properties. It reduces bad cholesterol and keeps you young. It is also called as poor man’s crop.  This is one of the regular breakfast recipe in my home. My amma and paati makes yummy ragi adai.

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INGREDIENTS

Ragi flour – 2 cups

Salt – To taste

Water – As required

Onion -1 finely chopped

Coriander leaves- handful

Green chilli paste – 1/2 tsp

Asafoetida  – A pinch

  • In a bowl add ragi flour and salt. Mix well with the hands.
  • Now add chopped onions, coriander, green chilli paste, asafoetida and mix with the hands.
  • Boil the water and add slowly into the bowl and mix everything with the hand blender or spatula.
  • Allow it to cool and then knead well with the hands.
  • In a polythene sheet apply oil. Make lemon size balls with the dough.
  • Keep one ball on the polythene sheet at a time and press it with the hands.
  • Heat tawa and gently transfer the flattened dough on the tawa.
  • Cook on both the sides in medium flame.
  • You can have the adai as such without any pickle.

Kambu Semiya

Kambu Semiya is one of the healthy breakfast recipes. Kambu is known as pearl millet in english.   People have started to forget about our traditional, old  ingredients like ragi, kambu, cholam. They are highly nutritious and are very cheap to get. Infact they are called as poor man’s crops in Economics. Nowadays the doctors are also advising to increase the intake of these items. Here, I have given you a recipe for kambu semiya. The cooking method differs from our normal semiya.
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INGREDIENTS

Kambu Semiya– 2 cups

Water – 2 cups

Onion – 1

Tomato – 1

Coriander leaves – few

For tempering

Oil – 2 tbsp

Mustard – 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

Green chillies – 2

Salt – As required

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  • Measure and roast the Kambu Semiya in the pan and keep it aside.
  • Take water, add salt and soak the kambu semiya in water for 3 minutes. Drain the water completely.
  • Steam cook the soaked kambu semiya in idli steamer or pressure cooker for 5 minutes.
  • Turn off the stove and spread the steam cooked kambu semiya on a plate.Add cold water to it and drain the water immediately. This will prevent the sticking of semiya one to one.
  • Now add oil in a pan and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown, add green chillies and curry leaves.
  • Add the finely chopped onion and saute until they turn golden brown. Then add the chopped tomatoes and cook it for 5-10 minutes with very little water.
  • At this stage add the cooked semiya and mix it well with other ingredients.
  • Garnish it with coriander leaves.

Note: You can add other vegetables if necessary. It makes upma more tasty.

Ragi Semiya

Ragi Semiya is one of the healthy breakfast recipes. It is known as fingermillet in english and kaezhvaragu in tamil.   People have started to forget about our traditional, old  ingredients like ragi, kambu, cholam. They are highly nutritious and are very cheap to get. Infact they are called as poor man’s crops in Economics. Nowadays the doctors are also advising to increase the intake of these items.   I have seen people making only idli and dosai for their breakfast. But it is good to reduce the intake of rice and substitute it with these crops as we have accepted to consume oats.  And now I make idli and dosai very rarely, may be once in a month or two. Before wedding, my amma makes ragi koozh once in a week for our tiffin. But after my wedding I have totally forgotten about these wonderful items. But after a break, I have now started to make these healthy recipes. You can make a lot of recipes with these millets.  Here, I have given you a recipe for ragi semiya. The cooking method differs from our normal semiya. When I made this at home, My husband gave a weird expression on seeing its colour. He asked me” Hey Niranjana, what is this item looking so ugly?” But after tasting this he said it is good. Yes!!! he has not tasted it before. But now he happily eats these recipes.

INGREDIENTS

Ragi Semiya– 2 cups

Water – 2 cups

Onion – 1

Tomato – 1

Coriander leaves – few

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For tempering

Oil – 2 tbsp

Mustard – 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

Green chillies – 2

Salt – As required

  • Measure and roast the Ragi Semiya in the pan and keep it aside.
  • Take water, add salt and soak the ragi semiya in water for 3 minutes. Drain the water completely.
  • Steam cook the soaked ragi semiya in idli steamer or pressure cooker for 5 minutes.
  • Turn off the stove and spread the steam cooked ragi semiya on a plate.Add cold water to it and frain the water immediately. This will prevent the sticking of semiya one to one.
  • Now add oil in a pan and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown, add green chillies and curry leaves.
  • Add the finely chopped onion and saute until they turn golden brown. Then add the chopped tomatoes and cook it for 5-10 minutes with very little water.
  • At this stage add the cooked semiya and mix it well with other ingredients.
  • Garnish it with coriander leaves.

Note: You can add other vegetables if necessary. It makes upma more tasty.

Samba ravai idli/Broken wheat idli

Samba Ravai idli is a modified verison of our regular rava idli. The broken wheat is very good for our health, especially for diabetic patients. We can make a lot of recipes with broken wheat – upma, kozhukkattai, idli. I made this recipe few months ago and it came out very well.

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INGREDIENTS

Broken wheat – 1 cup

Thick curd – 1/2 cup

Carrot – 1

Finely chopped Coriander leaves – few

Finely chopped green chillies – 4

Hing – A pinch

Salt – As required

Water – As required

For Seasoning

Oil – 1tsp

Channa – Dhal – 1/2 tsp

Split urad Dhal – 1/2 tsp

Curry leaves – few

  • Heat a pan and add broken wheat, dry roast it for 2-3 minutes. Transfer the dry roasted broken wheat in a mixing bowl or vessel.
  • Now add oil to the pan and splutter mustard seeds. When the mustard seeds starts to crack, add spilt urad dal, channa dal and fry till they turn golden brown color. Then add curry leaves and fry for 2 seconds
  • Add these mixture and chopped coriander to the mixing bowl and mix with the broken wheat.
  • Add curd and water and mix well. Keep it aside covered for 10 minutes.
  • After 10 minutes, adjust the water level if the all of the water and curd is absorbed by broken wheat.
  • Grease the idli plates and grate the carrot and add 1 tsp of the grated carrot in each idli hole.
  • Then fill in the batter in each idli hole and steam cook for 20 minutes
  • The healthy broken wheat idli is ready to serve. It goes best with kaara chutney or Tomato pickle.

Spicy Ragi koozh

Ragi is the common name for Finger – millet in South India. This is one of the most nutritious food and can easily be digested. They are rich in proteins, calcium, iron. It helps to keep the body cool.  It is not season bound and can be cultivated throughout the year. The grain cannot be polished due to its teeny-weeny size. So they retain their nutrients. But the healthy recipes out of this have been forgotten in modern kitchen.  We will have ragi koozh(both spicy and sweet) once in a week.  Ragi koozh is also called as “Poor man’s food” since it requires only few ingredients which are easy to get and cheap.

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INGREDIENTS

Ragi (Finger millet)flour – 1 cup

Water – 2 cups

Salt – To taste

Asafoetida – A pinch

For Seasoning

Oil

Mustard seeds – 1 tsp

channa dhal – 1 tsp

Urad dhal – 1 tsp

Red chillies – 2

Curry leaves – few

  • Mix the ragi flour in the water without forming lumps.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add the channa dhal, urad dhal, curry leaves, red chillies and sauté till they turn golden brown.
  • Now pour the dissolved ragi flour into the pan.
  • Add salt, asafoetida and stir continuously keeping it in medium flame.
  • Add oil and sprinkle water if necessary.
  • The mixture thickens and starts leaving on the sides from the pan.
  • At this stage, pour this on a greased plate.
  • Serve hot.

Sweet Ragi Koozh (Finger millet )

Ragi is the common name for Finger – millet in South India. This is one of the most nutritious food and can easily be digested. They are rich in proteins, calcium, iron. It helps to keep the body cool.  It is not season bound and  cultivated throughout the year. The grain cannot be polished due to its teeny-weeny size.So they retain their nutrients. But the healthy recipes out of this have been forgotten in modern kitchen.  We will have ragi koozh(both spicy and sweet) once in a week.  Ragi koozh is also called as “Poor man’s food” since it requires only few ingredients which are easy to get and cheap. Moreover it is healthyyyyyyyy!!!!!!!!

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INGREDIENTS

Ragi (Finger millet)flour – 1 cup

Jaggery – 1 cup

Water – 2 cups

Ghee – As required

  • Measure the jaggery and dissolve it in a glass of water.
  • Strain it to remove the dust.
  • Mix the ragi flour in the remaining water without forming lumps.
  • Then add the dissolved jaggery to this and pour everything into a pan.
  • Add ghee and elaichi powder to this mixture.
  • Switch on the stove, stir continuously keeping it in medium flame.
  • Add ghee and sprinkle water if required.
  • The mixture thickens and starts leaving on the sides from the pan.
  • At this stage, pour this on a greased plate.
  • Serve hot.

Samba ravai upma

Wheat Rava is also known as Godhumai Rava or samba rava in tamil and dalia in hindi & is an excellent source of fiber and is also low in cholesterol.Wheat  Rava Upma is a simple and healthy breakfast. Its not only healthy, but also a filling breakfast recipe. You can also add vegetables to make it more delicious and nutritious.
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INGREDIENTS

Samba Sooji – 2 cups

Onion – 1

Shredded coconut – 1/2 cup

Water – 4 cups

For tempering

Oil – 2 tbsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

Red chillies – 2

Salt – As required

  • Measure the samba ravai and water and keep it aside.
  • Now add oil and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown, add red chillies and curry leaves.
  • Now add the onions and saute until they turn golden brown.
  • Add water, salt and allow it to boil.
  • When they start to boil, add samba ravai and mix without forming any lumps.
  • Continusly stir so that they donot stick to the bottom.
  • Add shredded coconut  and then mix well.
  • Finally add the coconut oil to enhance the flavour and also to make upma soft.
  • Serve it with sugar or any pickle.

Note: If you are not going to add onion, add asafoetida.

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