Keppai Koozh.... Finger Millet Porridge

-






Ragi Flour Porridge: This is a tasty dish, of rural S.India.

 1. Mix 1.5 cup of Ragi flour with nearly 10 cups of water, so that there are no lumps.

 2. Heat the mixture in medium flame for about 5-10 min and keep stirring continuously, until it becomes soft. This should be like Halwa consistency


 3. Now, switch off the stove, and allow it to cool overnight.

4. 1 raw onion (chopped finely), 2-3 chopped green chillies and yoghurt of 1 cup. 4. The Ragi Flour Porridge is ready to serve. This tastes great when served hot.

Comments

Post a Comment

Popular posts from this blog

Maida Gajra- Simple Snack (Bombay Kaaja)

-
Image
Many of us would not have noticed this popular snack, available in Indian backeries. It is cube shaped, and is neither too sweet/nor salty, but very crispy. I just looked for this and made for Diwali. All my Chinese friends, who dont like Indian sweets enjoyed this. How to make: I did not have the diamond shaped cutter. so i just made them as balls. Maida - 1 cup, Sugar- 1 tbsp; Butter- 1-2 tbsp. Mix Maida, sugar and butter and make a dough and make balls out of these. Deep fry in oil and store in airtight container
Read more

Pearl Millet (Bajra) Upma- Fibre Rich!

-
Image
Food is the universal language of Love a nd in my opinion, most men and women recall their childhood moments with their mother- making special dishes for them. In my home, we are not after the baked breakfast options/ Quick cereals.  I like to try always, with what our previous generations healthy food options are. At a time when everything is fast paced, it is important to find our own ways of living and making our next generation aware of our culture. Recently when looking at some Indian Magazine here in Singapore, I saw an advertisement of a company selling Pearl Millet (Semi- Broken form/ As Flour). In my weekly visit to grocery stores, I saw such new products are available in Singapore also. Millets are fibre rich and when all of the world is talking a lot about food crisis, Millets are the Options. Millets can be grown with very less water and India is the largest producer of Pearl Millets in the world. Here is our Breakfast today with th...
Read more

Gongura Kozhambu- A nice variation among Gongura recipes

-
Image
Gongura- also known as Red Sorrel is a herb found in India, mainly in Andhra Pradhesh region. This herb is known for healing jaundice, regulate liver function and helps to keep the body cool. Usual recipes of Gongura involve, making a tangy pickle. I tried creating a new recipe- Gongura Kozhambu and it was an instant hit. To grind: 1.Channa dhal- 1 handful 2.Coriander seeds-1 handful 3. Red chillies- 6 Dry roast the above ingredients and grind into a fine powder. Wash 1 cup of Red sorrel leaves and grind the leaves finely. Now in a pan, add 3 tbsp of sesame oil, add 1.5 tbsp of mustard seeds, a bunch of curry leaves and add the red sorrel leaves mixture and mix well for 3 mins. Then, add the channa dhal, coriander seeds, red chilli paste and add 2 glasses of water and mix well. Add salt and let this boil nicely. You can switch off the stove, when the mixture reaches the consistency of a fine paste.
Read more