Ragi - Apple Haalubai. (Finger Millet Pudding).

Haalubai (in Kannada Langurage) is one one of the traditional sweet dish/desert.  Normally haalubai is prepared using rice and coconut. I have used Ragi/finger millet instead of rice. Here is a recipe of Ragi/Finger Millet and it is a healthy desert and yummy to have it.

Haalu means milk and this particular sweet dish is prepared using coconut milk and jaggery. Use of coconut is a healthy option and we do get benefit from coconut and coconut milk. It is not only adds taste to the dish you prepare, it adds the healthy properties in it.
Let us see some benefits of having Coconut in our diet.
coconut is referred as Kalpavruksha (means provide the needs of human).
Coconut is one of the wonder food on the earth and it provides multiple health benefits. It helps in lowering cholesterol, healing and stabilizing blood sugar in our body. It is a top immune booster, anti fungal, antibiotic, antiviral and antibacterial remedy for thousands of years. Coconut helps to imporve digestion, stabilize glucose levels, ward off wrinkles, build cells, regulate hormones, fight infections and good for weight loss. Coconut is highly nutritious and rich in fibre. It has vitamin C, E, B1, B3, B5 and B6 in it. It has minerals like iron, sodium, calcium, magnesium and phosphorous.
 Ragi - Apple Haalubai can be eaten as desert, for kids snack box, breakfast, travelling and kitty parties.
I have used ragi flour, apple, jaggery, cardamom, cinnamon (very little) and some ghee.
Let us see the recipe now.

Things needed :

Ragi flour : 2 Cups
Jaggery : 3/4 Cup or little more
Apple : 1 (big size)
Ghee : 3 to 4 Tablespoons
Cinnamon : Very small pieces.( 1/3 of an inch)
Cardamom : 6 to 8 Pods
Salt : A pinch
Coconut : 1 Cup

Method :

1. Grate coconut and grind it nicely with cinnamon and cardamom seeds. (Remove the seeds from the pods and then use it). Let it be paste consistency.

2. Dry roast ragi flour for 2 to 3 minutes on low flame and let it cool.
3. Keep a pan on the fire and heat. Put jaggery and 1 glass of water. Let jaggery melt completely and starts to boil. Remove from the pan and sieve it.

4. Wash and remove outer peel of an apple. Remove the seeds and hard portion. Cut them into very small pieces.
5. Keep a pan on the fire and add sieved jaggery and ground coconut mixture.
6. Add roasted ragi flour to jaggery mixture and slowly stir. Let it mix well.

7. Keep on stirring till it turn slightly thick. Add a tablespoon of ghee and keep stirring the pudding.

8. Add little ghee in between and stir the haalubai on low flame. It starts to leave the edges of the pan.
9. Add cut apple pieces and let it mix it with ragi coconut mixture nicely. Add little ghee.

10. Stir for another 5 to 8 minutes and pour the dough to a ghee greased tray or plate.

11 Spread it evenly on the plate. Cut it once it is cooled.

12. Serve or eat whenever you want to. Add little ghee on the top of Ragi - Apple Haalubai just before serving.

Note;

You can add grated apple instead of pieces. I have added the pieces so that you get a piece while eating haalubai. Adding more ghee is optional. (Remember it does not take much ghee). Use of oil instead of ghee is optional. Taste differ and ghee taste better. Adding any other flavour instead of cinnamon and cardamom is optional. Adding more jaggery is optional.
Time : 30 Minutes.
Serves : 25 to 30 pieces. (According to size and shape).
Type : Desert/Sweet/Indian.

Raagi & Rice Flour Rotti

Raagi/Finger Millet flour and rice flour are used in this recipe and prepared rotti. Rotti is a famous breakfast dish in India. It is called with different name like talipittu, talipit, pan rotti, etc. It is surely one of the nice dish and you can enjoy rotti with coconut chutney or any other chutney.

Ready to Serve Raagi & Rice Rotti

Rotti is normally prepared with using onions, coconut and some spices. It is mixed with plain water or with some curd or butter milk. It is the choice to add vegetables. We can prepare rotti with rice flour, millet flour or finger millet flour, wheat, rava and many other grains.
I have prepared rotti with rice flour, raagi flour. I gave a little twist to the rotti adding onion chutney to the flour. It not only adds to the taste you can spread the rotti as thin as you want. One will thoroughly enjoy eating and preparing this rotti. It is easy and yummy. It is soft and good for the elders. Children will surely like it when you tell them that, they become strong when they eat this rotti.

Lets see the benefits of adding raagi/finger millet in your diet.
Raagi is one of the Healthiest food on the earth I can say. It is a staple food of many in Karnataka and many parts of South India. Using Raagi in your diet helps to keep the pill away. It does mean you grow strong and healthy. You must have seen grandmother or the elder ladies prepare baby food using this raagi. We call this as raagi manni (thin and looks soft and smooth after cooking). Raagi is rich in calcium and best for weight loss and helps to lower cholesterol level. It is the best food for people who suffer from diabetic and is full of fiber. It is good source of protein and minerals. Raagi contains amino acids. It is loaded with iron and it is beneficial for individuals with low hemoglobin levels. They also contain B Vitamins, B6 and folic acid. They are good anti diabetic and antioxidants contents.. Ragi is low in fat and it is gluten free, easy to digest. Ragi is good for bones. It is rich in calcium and vitamin D helps to strengthen bones and people who suffer from anemia. It is excellent source of natural calcium for aging people and kids and reduce the risk of fractures.
Now lets see this recipe.

Ingredients :

Onion Chutney : 1 Cup
Ragi/Finger Millet flour : 2 Cups
Rice flour : 1 Cup
Curry Leaves : 1 Handful
Coriander Leaves : 1/2 Cup (fine cut)
Salt : as required
Water : as required
Curd : 1 Tablespoon (optional)
Oil : 2 to 3 Tablespoons

Method :

1. Put rice flour, finger millet flour, onion chutney and salt in a big bowl.
2. Wash and cut coriander leaves and curry leaves into very thin and add it to the flour mixture.

3. Add a tablespoon of curd and mix all the ingredients with required water. Let the dough be bit loose.

4. Keep a bowl of water near the stove.
5. Keep a pan and heat. Sprinkle oil and spread it nicely around the pan.(tava).
6.  Take a handful of prepared rotti dough and spread it nicely around the pan. Wet your hands with plain water at times.(This helps to spread the dough evenly and thin). Let the fire be very low while spreading the dough.

7. Sprinkle half spoon of oil on the top of the rotti and cover the rotti with a lid. Cook on medium and low flame for 1 to 2 minutes. (adjust in between).

8. Remove the lid and add another half spoon of oil and turn the rotti other side and cook for a minute.

9. Remove from the pan and shift to a serving plate. Add a spoon of ghee and serve with the side dish you prepared.

10. Repeat the same with remaining dough and prepare rotti.

Note :

Let the dough be bit loose. Thicker than idli though, but easy to spread. Adding oil taste better. You can cook with less oil also. People who are dieting do not add oil. You can cook with out oil too. Sprinkle little water now and then. It helps the rotti to cook nicely. You can add grated carrots, capsicum and cucumber. Adding more onions is optional.
Do not use the stale or spoiled chutney. It might cause, sick or infection or indigestion or food poising.
Time : 30 minutes.
Serves : 3 to 4
Onion Chutney Recipe:
Grate coconut, add one cut onion, tamarind, little ingh (asfoetida), Red chills ( 3 to 4 ), very little quantity (1/2 of 1/4 Teaspoon/ 6 to 8 mustard seeds if you can count it) and salt.  Grind all these with little water and remove from the mixi jar to a serving bowl.

 Thyroid suffering people should avoid eating onions since it contain oxidants.  (Raw or cooked).

Raagi + Spring Onion Rotti

Raagi or finger millet is known as Taidalu in Telagu, Kelvaragu in Tamil, Panjapulle in Malayalam and Maduva in some parts of North India and Nachani in Marathi.
Ragi is considered as a highly nutrient food in India and it is cultivated from ancient times of India. Ragi has wonderful and amazing qualities. Ragi is rich in minerals like calcium, iron and thiamine. Ragi is also rich in carbohydrates, low in fat and helps in reducing obesity. Ragi is a boon for poeple suffering from diabetes. It is also a good for people who are suffering from constipation. Ragi is good for obese people because its digestionis slow and glucose is relaased very slowly into the blood.
Spring Onions contain healthy composition of vitamin -A, Vitamin -B2, Vitamin K and Vitamin C. They are very low in calories. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease. Anti-bacterial properties in Spring Onions help to fight against cold and flu. Sulfur compound in this vegetable help in reducing and controlling blood pressure levels.
Here is a recipe with Ragi + Spring onions Rotti. Added coriander leaves, curry leaves, green chilly, coconut and ginger will give a spicy taste and who do not want it spicy, can avoid green chilly.  We can have this rotti for breakfast, snack or for dinner too. We can have this rotti with any type of chutney or Sambar or even with Dal. Definitely all the age group will enjoy eating this rotti.
Things Needed :
Raagi flour : 2 Cups
Rice flour : 2 to 3 Table spoons
Spring Onions : 2 Bundles
Coconut : 1/2 Cup
Green cilly :2
Curry leaves :20 to 25
Coriander leaves : 3 to 4 Table spoons
Salt : to taste
Oil: 1/2 Cup (3 to 4 Table spoons)

Method :
1. Wash and cut spring onions, green chilly, coriander leaves and curry leaves. Grate coconut. Grate ginger.
2. Take a big bowl. Put ragi flour, rice flour, cut spring onions, coconut, green chilly, curry leaves, coriander leaves, grated ginger and salt.
3. Mix nicely and then add required water. Let the dough should be soft and little watery.
4. Now keep a tava on the fire. Heat and sprinkle oil on the tava. Take a handful of rotti dough and spread it on the tava in a dosa shape.
5. Sprinkle 1 tea spoon of oil on the top of the rotti. Cover the rotti with a lid and cook on low or medium flame.
6. Turn the other side and cook for 1 to 2 minutes and remove from the pan and serve hot rotti with any kind of chutney or sambar of your choice.
7. Repeat the same with the remaining rotti.
Note; You can also add cut onions to this dough while mixing the dough. Cook the rotti on medium flame and be sure it does not burnt. Must cover the rotti with a lid, covering rotti will help it to cook faster and also it avoids a white patch ont the rotti. You can use more chilly if you like it spicy. You can also use less oil.  Keep the flame low while you are spreading the dough on the pan. It helps you to spread the rotti as thin as you like it. Keep a bowl of water by the side of the pan. Use this water to dip your hands while you are spreading the rotti. This procedure will help you to spread the rotti as a thin as you like. It also helps you to use less oil. It keeps the moisture while rotti is cooking.
Time : 30 to 40 Minutes.
Serves : 3 to 4

Raagi Rotti.( Finger Millet ).

Raagi Rotti is a healthy dish . You can have them for breakfast/lunch/snack/dinner.
Ragi is known as one of the best millet. Ragi/Finger Millet is grown and it has become the staple food of many in Karnataka India.

I have used carrot, small cucumber, green chilly and other ingredients to prepare this Ragi Rotti. You can try ragi rotti with onlyonions and coconut which is basic need to prepare ragi rotti. I wanted to add carrots and cucumber gratings and then njoy this rotti.
Lets see the recipe now:
Things Needed :
Raagi/Finger millet flour/ Hittu: 2 cups.
Curd : 2 Tablespoons
Salt : To Taste.
Green chilly : 1 or 2 .
Curry Leaves : 10 to 20 Leaves .
Coriander leaves : 3 to 4 Table spoons.
Coconut :  2 Table spoons. (Optional ).
Ginger : 1 Tea spoon. ( an inch ).
Cucumber : 1
Carrots : 2
Onion : 1
Oil : 5 to 6 Table spoons.

Method :
1. Wash and remove the outer layer of cucumber and carrots, grate them and keep it aside.
2. Remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Wash and cut coriander leaves, curry leaves and green chilly. Grate coconut.

4. Now take a big bowl and put ragi flour, curd, grated cucumber and carrots.
5. Add grated carrots, ginger, cut coriander leaves, curry leaves, salt and green chilly.
6. Add boiling water and mix all the ingredients nicely. Let the dough be loose. Not very thick.

7. Now keep a pan/tava on the fire. Heat. sprinkle some water on the tava.
8. Clean the water nicely with a tissue (kitchen tissue) or a clean towel.
9. Take a handful of dough and spread it around the tava. Add a spoon of oil.
10. Spread the dough with a flat spatula by not putting weight on the spatula.

11. Let the flame be very low. It helps to spread the dough thin and gives even spread.
12. Cover it and cook for 1 to 2 minutes on low and medium flame.
13. Turn the other side and cook for a minute on medium flame.

14. Now Carrot -Cucumber Ragi Rotti is ready to serve. Put ghee or Butter on the hot rotti.
15. Serve with the side dish you have prepared.

Note :
Adding onions to raagi rotti is optional. You can also add edible leaves to the dough. Example like Palak, methi, dil etc. Adding more /less chilly is optional. Mixing the dough with boiling water helps the rotti to be soft. (Use of boiling water is optional).
Time : 30 Minutes.
Serves : 3 to 4
Raagi Rotti using onions instead of carrots and cucumber. (Follow the above same steps).

                                                                                            

Raagi Haalu bai./Finger Millet

Raagi/Finger Millet is one of the healthy grain that one should have in his/her diet. Many many dishes can be prepared using Raagi/Ragi/Finger Millet.

We can do rotti, dosa, pakodas/pakoras and sweet dishes like laddu and halubai, Huri hittu (Rosated flour), etc.
Halubai is something like pudding, which is ground or used ragi flour and then ground with fresh coconut and stir with all the ingredients. The ingredients are really very easy and we normally have it in our kitchen shelf.
Let us see the recipe Now.

Things Needed :

Raag  ( Finger Millet ) Powder : 2 Cups.
Water : 4 Cups
Coconut : 1 cup. ( Grated ).
Jaggery : 3/4 of the Cup.
Ghee : 2 ro 3 Table spoons.
Cardamom : 5 to 6 Pods.
Salt : a pinch.

Method :

1. Melt jaggery if it is hard. Just keep it in a big pan and put some water. It start melting slowly.

2. Keep a big pan on the fire and put jaggery and the water which is used for melting.
3. Strain the jaggery once the jaggery is completely dissolved. and keep jaggery water aside.

4. Grate coconut and grind it with cardamom pods. Use required water.

5. Keep a big pan on the fire and put cleaned jaggery water. Add ragi flour.

6. Add ground coconut and mix it well. Stir it on a low flame.

7. Add a tablespoon of ghee and stir till it starts to leave the edges.

8. Continue stirring for another 6 to 8 minutes. It starts to form a shape in the middle.

9. Add the remaining ghee and mix it well.
10. Greece ghee on a big plate or tray and pour the ready halubai mixture on the top of the plate.

11. Let it cool completely. Then you can cut it into desired shape and serve.
12. I packed some Ragi Halubai for my relatives.

Note : 

Must stir continuously on low and medium flame to get the good result. ( Other wise it may get burnt and becomes difficult to stir ).You can add more jaggery to get sweeter taste. You can add more ghee too. The correct amount of  required water should be used. 1 Cup Raagi/Finger millet = 3 1/2 to  4 cups of water can be used. Adding any fruit like apple, banana is optional. One should do it on low flame to get the tasty Halubai.
Time : 30 Minutes
25 to 30 Pieces can be prepared.