Finger Millet (Ragi kullu) Kezhvaragu Kali

             Ragi is one of the healthy cereal grain. It has lots of nutrional benefit, rich in protein, calcium and iron. It helps to balance the blood sugar levels for diabetic patients. Ragi flour is used to make Dosa, Roti, Porridge, Iddiyappam. Lets make Ragi Kali using a pressure cooker.

Ingredients :

Ragi Flour - 1/2 cup                                                 Preparation Time : 20 min
Salt - 1/2 Tsp
Water - 2 cups                                                         Serves : 2 people

Method :

   Add 2 cups of  water in a pressure cooker. Add 1/2 cup ragi four & salt in it. Mix it well before you switch on the stove.

                              

Switch on the stove and keep on stirring it, so it doesn't form lumps. The flour will get thick.

                             

Reduce the flame & keep on stirring it. The flour will get more thicker. At this stage close the pressure cooker lid and leave it for 5 min on low flame.

                            

Open the pressure cooker lid after the pressure releases. Steaming Ragi is now ready.

Steaming Ragi is now ready. Serve with sambar or chicken curry.

Thank You. See you in next post.

Multigrain Porridge ( Kanji or SathuMaavu Kanji)

Ingredients:

Multigrain Porridge Flour ( Kanji Ettu) – 3 Tbsp               Calories :        

Water - 2 Cups                                                                  25g - 150 cal

Salt – Required Amount

Sugar – Required Amount                                                Health Benefits:

Yogurt or Milk – Required Amount                                    Helps to control Sugar 

                                                                                          & Diabetes.

Method of preparing the flour:

Link :- Multigrain Porridge Flour( Kanji Ettu) SathuMaavu

Method :

     Take a bowl with 2 Cups of water. Add 3 Tbsp Flour in the water.

       

      Mix it well without any lumps. Then light the stove and keep it in medium flame.

   

     Keep on stirring it continuously until it gets well boiled. If you stop stirring lumps will form. So do not stop stirring.

       Bubbles will start coming once it gets well cooked .Switch off the stove. Add salt.

      Add Yogurt to it.Gives 2 cup of Porridge. You can even add milk and sugar or even drink plain. 

Tips:

      Salt or Sugar can be added  for individual taste. 

      Milk can be used instead of water.

      Diabetes patient can uses salt instead of sugar.

      

ThankYou. See you in next post.

Multigrain Porridge Flour (“Kanji Ettu”) SathuMaavu

                                                                                                            Total Preparation Time: 3- 4 Days                                           Ingredients:    
  

Wheat(Godhumai) - 1 Kg                                              Nutritional Benefits :

Pearl Millet( Kambhu) - 1/2 Kg                                          High in Protein, Fiber, Iron

Finger millet( Ragi) - 1/2 Kg                                               Low in Carbs.

Sorghum(Vellai Solam) - 1/2 Kg

Fried Gram - 1/4 Kg                                                      Calories per serving:

Cardamom - 25gm                                                             25 gm - 150 Cal

Sukku( Dried Ginger) - 25gm

Almond - 50gm

Cashew - 50gm

Pistachios - 50gm( optional)

Things needed:

Muslin cloth( Cotton cloth) – 4 (required size)

Rope – 4( For tying the bundle)

Large plates or drying sheets – 4
   

Step 1

Soaking time : ( Minimum 12 Hrs)

Soak the Wheat, Pearl millet, Finger millet, Sorghum  in water. All the 4 grains must be soaked  in 4 separate vessels.

Ex :( 8 am –  8 pm )or( 8 pm – 8am) Choose your best time.

Step 2

Sprouting time : (12 – 14 Hrs )

After 12 hrs , wash all the four grains well and drain the water completely. Take 4 diferent muslin cloths and place each grains in a individual muslin cloth and  bundle it tightly. Place the bundle in a dark place for 12-14 hrs. Sprouts will appear in the grains by morning. Size of the sprouts doesn't matter.

Step 3

 Drying time : (1- 2 Days)

Open the grain bundle and scatter it in 4 individual plates. Dry it well under good sunlight for  1-2 days, depends on the temperature. Plan accordingly in hot weather conditions.

Step 4

Roasting time: (30 min)

Take a huge pan and place it  in the stove at medium flame. Roast the grains one by one individually in the pan until you get fine roasting smell. Don’t roast it for a long time otherwise the color will start to change with burning smell.

            Roast the Almond, Cashew and Pista slightly. No need to roast dried ginger and cardamom.

Step 5

Flour process

Mix all the Grains, Fried gram, Roasted nuts, Dried ginger and Cardamom . Ground all the ingredients together into fine powder. Depends on the quantity you can grind in home or reach out to a flour mills nearby.

       Store the flour in dry containers. Method of cooking Porridge (Kanji) is shown in another post.

Tips: 

Step 1 and Step 2 can be completed in one day. I suggest morning hours to start the process.

Plan accordingly in hot weather conditions.

Size of the sprouts doesn't matter.

No need to roast dried ginger and cardamom.

You can use sprouting boxes other than cloth for sprouting.
It might look like a very difficult long process. But just takes 15-20 min daily.

Thank you. See you in another post.