Showing posts with label Ragi. Show all posts
Showing posts with label Ragi. Show all posts

Wednesday, July 19, 2017

Dil Leaves Ragi Rotti

Ragi, one of the healthy millet which is used more and more in these days. Ragi/Finger Millet is used for preparing so many dishes. I have tried Ragi Rotti using dil leaves and carrots. It is very tasty and yummy. Leaves and carrots with ragi helps you for easy digestion and keeps you full for a long time.
I have used dil dil/Sabbasssige/ sabsige. leaves, ragi, ,carrots chilly and other simple spices here.




Let us see the benefits of " Ragi " in our diet.
Ragi as I said earlier, is gluten free. It is filled with health benefits and nutritional values. Ragi is rich in protein and minerals like calcium, phosphorus, Iron and potassium. Consumption of ragi is good for improving red blood cells. Finger Millet has antioxidants properties. Ragi is good for people who wants to lower their weight. It is digested slowly and eating ragi/finger millet helps you to keep away from feeling hungry for a longer time. Ragi is rich in calcium and helps to strengthen our bones. It is excellent source of calcium supply to growing children and elderly. Ragi is good for people who are suffering from diabetes. Finger millet is good for lowering the cholesterol levels in our body. Ragi is good for people suffering from anaemia. It is one of the healthy comfortable food that our body help us and bring it to the mood of relaxing.
No Onion or No garlic is used in this Dil Leaves Ragi Rotti.
Let us see the recipe now :

Things Needed : 

Ragi/Finger Millet flour : 2 Cups
Dil /Sabbassige soppu : 1 Medium size bundle
Carrots.(Used Delhi Carrots) : 2
Curry Leaves : 1 Handful
Coriander leaves : 2 to 3 Tablespoons
Green chilly : 1
Jeera : 1/2 Teaspoon
Pepper Pods : 6 to 8
Ginger : A small piece
Salt : As required
Hot boiling water : 2 Cups
Oil : 3 to 4 Tablespoons

Method :

1. Wash and cut green chilly, curry leaves, coriander leaves. Crush pepper pods and jeera.
2. Wash and cut dil leaves. Wash and grate carrots. Wash and remove the outer layer of ginger and wash it again. Grate it.
3. Take a big bowl. Put Ragi /Finger Millet flour, Salt, ground ginger, green chilly, curry leaves, grated ginger and coriander leaves . Add cut dil leaves and grated carrots. Add crushed pepper pods and jeera.

4. Add boiling water and cover the bowl with a plate. (For 2 to 3 minutes.)
5. Grate coconut and put it on hot ragi flour. Mix it slowly. Mix it nicely.

6. Add water ( if required) and mix the dough. ( Let the dough be bit soft ). Mix it nicely and prepare dough.

7. Keep a pan on the fire. Heat. Sprinkle oil and clean it with a kitchen tissue paper.
8. Let the flame be very low. Take a handful of ragi rotti dough. Spread it on the tava with the help of your fingers.  (Thickness according to your wish).

9. Add a teaspoon (or little less), of cooking oil and sprinkle on the rotti. Cook on medium and low flame. Turn the other side and cook on both sides.


10. Hot Dil Leaves Ragi Rotti is ready to serve.

11. Remove it from the pan and serve hot Dil leaves Ragi rotti with your choice of side dish. Top up with little ghee /butter on hot Dil leaves Ragi Rotti.


12. Repeat the same with remaining dough.

Note :

The dough should be bit soft. Bit thicker than idli dough. Adding more/less chilly is optional. Adding any type of carrots optional. Adding pepper pods and jeera is optional. Adding cut onions and garlic is optional. (Taste differ). Cut onions into thin pieces if adding. Use of more oil adds to the taste but not good for health. You can also grind curry leaves, coriander leaves, green chilly, jeera and pepper pods and then mix it with other ingredients. Dil leaves Ragi Rotti should be done on low and medium flame. (Adjust the flame in between).
Time : 30 Minutes
Serves : 3 to 4 .

Tuesday, November 22, 2016

Ragi - Oats Laddu

Raagi Oats Laddu/Unde is a sweet dish and You can enjoy this Laddu any time of the day.
It is a healthy laddu because I have used jaagery, Oats, Raagi/Finger Millet combination is a good combination.

I have used groundnuts, roasted channa, jaggery, Ragi and Oats.
Lets see some benefits of having " Roasted Channa" in our diet.
Roasted channa is eaten as it is some time. They are rich in protein, fiber, minerals and fatty acids. They are low in fat and packed with energy. It helps to keep the blood sugar levels stable. They are rich in calcium, potassium and magnesium.
Lets see the recipe now :

Things Needed :

Raagi/Finger Millet : 2 Cups
Oats :  3 to 4 Cups
Jaggery : 2 Cups (Grated)
Dates : 5 to 6
Almonds : 6 to 8
Raisins : 1 Handful
Groundnuts : 1 Small Cup
Roasted Channa : 1/2 Cup
Ghee : 3 to 4 Tablespoons
Kobbari/Copra/Dry Coconut : 1 (Medium size)


Method : 

1. Keep all the ingredients ready. Cut almonds and dates into small.
2. Powder jaggery (or cut into small pieces).
3. Grate or cut coconut and dry grind till it turned into powder.
4. Keep a pan on the fire and heat.
5. Add a tablespoon of ghee and let it melt. Put raisins and fry till they get fluffy.
6. Remove the raisins from the pan, add ragi flour and fry till the raw smell disappear. ( 4 to 5 minutes).
7. Remove and put the ragi flour in a big bowl.
8. Add Oats to the pan and dry roast till it turns slightly golden brown. Dry roast groundnuts and remove the outer layer. Let it cool.
9. Shift the roasted oats to a plate and let it cool. Dry grind it into powder.
10. Put jaggery to a pan and put 1/2 cup of water. Let it melt completely and starts boiling.
11. Sieve this content and throw away the dirt.
12. Put liquid jaggery in the pan and keep it ready.
13. Dry grind almonds and cut dates and add it to the roasted ragi flour. Just give a churn (grind a little) to roasted channa. (Do not powder it).

14. Dry grind roasted groundnuts slightly. (Do not powder it). Add it with other ingredients.
15. Now keep liquid jaggery on the fire and let it boil and get one string consistency.
16. It starts bubbling. Let it bubble for 2 minutes.
17. Boil for another 1 to 2 minutes and put all the roasted, powdered ingredients.

18. Add powdered dry coconut and roasted chenna (Huri kadale), groundnuts and mix it well.
19. Mix it well and put off the fire. Add 2 to 3 tablespoons of ghee.

20. Mix it nicely and prepare Laddu/Unde.

21. Take a handful of mixed ingredients and try to give a round shape.

22. Keep them in a glass bottle or clean air tight box.

Note :

Adding more jaggery is optional. Powdering the ground nut is optional. It adds to the taste.
Adding more ghee is optional. It adds to the taste.
If you find hard to turn them as round shape then add little hot water or milk. It eases and mix all the ingredients nicely. Or you can add melted ghee to the flour.
You can also use melted ghee to add moisture to the ingredients. Divide the ingredients in to small portion. Add a spoon of ghee to each portion at times and mix that nicely and prepare laddu.
60 to 70 Small laddu can be prepared. :  I have prepared these laddus for Navarathri feast. 
Time : 40 Minutes.

Sunday, February 7, 2016

Raagi - Almond Laddu

Ragi/Finger Millet and Almond Laddu is a sweet dish. It is a healthy Laddu. It is one of the traditional nutritious energy loaded Laddu.
Raagi/Finger Millet is a staple food of Karnataka and some parts of India. It is also known as healthy grain. Many dishes can be prepared from ragi.
I do remember those days, when school children return back from school this Unde was the evening snack for children. Roasted ragi,  powdered nicely, mixed with coconut and jaggery laddu (no almonds were used because it was considered as rich people food) used to tempt us to get more. Those were the golden days of life.
I have prepared this laddu using ragi flour, some almonds, cardamoms and jaggery.
Lets see some benefits of Cardamom. 
Cardamom is called as the queen of spices. It is said to be originated in India, Nepal and Bhutan. The health benefits are like it is good for gastrointestinal protection, cholesterol control  and improvement of blood circulation in the body. It is also useful for curing dental diseases and urinary tract infections. Cardamom helps to remove the toxin from our body, prevent and relieve cold and flu in small way and also good for bronchitis and coughs. Cardamom helps to lower the blood pressure and prevents blood clots. They contain good anti oxidant properties and anti inflammatory properties.
Now lets see the recipe :

Things Needed :

Ragi/Finger Millet : 2 Cups
Almonds : 1 Small bowl (10 to 15 )
Roasted Channa : 2 to 3 Tablespoons
Jaggery : 1 Cup
Cardamom : 5 to 6
Ghee : 1/2 Cup
Coconut : 1 Cup

Method :

1. Dry roast ragi/finger millet nicely till the raw smell disappear. (Low flame).
2. Dry grind roasted channa and keep it aside.
3. Dry grind almonds and cardamom and keep it aside.

4. Grate coconut and dry roast it.
5. Now keep a pan on the fire and put jaggery. Add 1/2 cup of water.
6. Let the jaggery melt nicely and boil.
7. Jaggery mixture starts boiling. Bubbles up. Stir a little.


8. Let the jaggery mixture be one string consistency.
9. Add roasted ragi/finger millet and roasted channa powder. Mix it nicely.
10. Add almond, cardamom powder. Mix it well and put off the fire.

11. Add grated coconut and 2 to 4 tablespoons of ghee.
12. Now take a handful of the ragi - almond mixture and prepare laddu.

13. Laddu is ready to serve.
14. Put the laddus in a air tight box or bottle. It can stay for at least a week.


Note : 

Dry roasting of ragi flour should be on low flame. Roast it nicely till the raw smell disappear. Adding more ghee is optional. You can add dry fruits. I have added dry grapes/raisins only. Dry roasting coconut will help the laddu to stay long.
Remember : If you find it difficult to prepare laddu,, add ghee (let the consistency of the ghee be lquid ), and then prepare laddu. Or, just sprinkle very little hot milk and mix it well and prepare laddu.(These laddu should be kept in the fridge because of adding milk). Or grate jaggery and powder it nicely and then add it the mixture and mix it well. So that you can prepare laddu easily.
Time : 40 minutes
Serves : 20 to 25 laddus. 

Monday, November 11, 2013

Raagi - Nendra Bale Halva

Ragi ( Millet ) - Nendra Bale Halva 
Halva is a sweet dish prepared using Raagi/Finger Millet and jaggery. It is one of the healthy sweet that you can enjoy at any time of the day.

Nendra bale/Nendra banana is one of the healthy banana and mostly used in South India especially in South Canara and Kerala. Nendra banana is loaded with healthy properties and in Kerala it is one of the staple food. Even for breakfast they cook and eat this banana. It is full of nutrients.
We normally use this banana for making halva and podis or even just roast it on tava and eat.
Let us see the recipe of Raagi -Nendra Bale Halva. Nendra bale should be well ripen to make halva.

Things Needed : 

Raagi : 2 Cups
Nendra Bale Hannu : 1
Jaggery :  3/4 Cup
Ghee : 1/2 Cup
Coconut : 2 to 3 Tablespoons
Cardamom : 5 to 6 pods
Water : 1  cup.


Method :

1. Roast Raagi flour for 2 to 3 minutes and put it in a bowl.
2. Keep jaggery on the fire and put little water and heat. Let it turn into liquid. Now take a stainer and staine jaggery liquid into a bowl.
3. Powder cardamom and keep it aside. Grate coconut and keep it aside.
4. Smash Nendra Bale and put it with raagi flour and add cleaned jaggery. Add grated coconut.
5. Keep a pan on the fire and put the raagi mixture in the pan and start stirring. Add 2 tablespoons of ghee.
6. Stir this mixture util it starts leaving the frying pan. Stir for another 2 to 3 minutes.
7. Now add remaining ghee, cardamom powder and mix it nicely and pour it to the tray.
8. Cut Raagi -Nendra bale halva according to your wish when it is slightly cool.


Note : 

You must stir the mixture continuously so that it does not get burnt. You can add more ghee if you wish. Add water when you are preparing jaggery syrup. Coconut can be  roasted and then added.  You can grind coconut with little water and then add.
Time : 20 minutes.
2 to 25 pieces can be made.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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