Cereals

Raagi Recipes:

A wholesome bundle of joy and thousand eyes do not seem enough to see the beauty of Kids eat and nurture !

Raagi is very healthy and a stomach filling one . Lots of benefits when consumed and especially when consumed from childhood .

1. #Raagi_Kanji

( One of the best #cold_melter. It melts the cold or brings down inflammation due to.cold when continuously taken for 3 days . )

Similar to sathu maavu kanji , boil and strain fair amount of jaggery once or twice and reboil.

Meanwhile add little water to 2 spoons of Raagi and add to boiling jaggery . Stir well until it swirls to become thick.( Can be roasted before making kanji saves even a minute more. )

Variation : Add bit of ghee to increase taste .

2. #Raagi_Mor_Kali :

Dry roast (1/2 : 1 )rice flour: Raagi for 3 to 4 mins until a nice aroma comes . Rest it to cool. Take #Curd and add water to make it little flowy. Now heat a bottom pan and add sesame oil preferably or any oil. To it add hing mustard split urad dhal , a little channa dhal, red chilly 1 or 2 , curry leaves and saute well . When dhal start to go browny add curd mixture to it and keep stirring . After a while the mixture bubbles/ boils to swirl to have gotten cooked.

Variations :

can add little tamrind pulp / extract instead of water to curd or ignore curd and add just tamarind pulp.

Can add 1 spoon of #kambu flour too in addition.

3.#Raagi_Spicy_Puttu

Heat oil in a bottom pan and add mustard, hing, curry leaves, urad dhal, green chilly as required or red chilly or even both and saute well. To it add 2 tablespoon Raagi. Saute 2 mins more . Add water little by little by sprinkling and keep sauted. A while after, once Raagi is cooked, add grated coconut a little !

Spicy Raagi puttu ready to be served hot ...

4.#Raagi_Paniyaram

To left over idly or dosa batter add 2 spoons of Raagi. Add grated coconut, onion , carrots green chilly, curry leaves , coriander leaves. Season with mustard , urad and channa dhal. Add to batter. Grease and heat paniyaram pan, pour and pick spicy paniyarams.

For kids, less than 15 mos, or if does not eat onions or veggies: Heat oil, add onions, jeera, pepper, chilly, channa dhal, urad dhal, carrot, hing , one curry leaf and saute well and grind to a "paste " and add to batter and prepare paniyarams .

Variation : For sweet version, take Raagi flour. Dry roast groundnuts, and to it add jaggery , cardamom and grind to coarse or fine powder , add it to Raagi and form a batter. Add a spoon of ghee and a bit salt . Then pour to make sweet paniyarams. ( Can add coconut too ) .

5. #Raagi_poli :

Pressure cook moongdhal with little salt, turmeric a drop of oil for 'one' whistle. Mash it . Grind it along with jaggery, cashews, cardamom to a 'solid' paste. Add Raagi and little wheat (1 : 1/2) to this and make patties with hand or press to small roundlets like pooris. And roast it in a hot rava both sides . Can dry roast Raagi before adding to paste . Helps in better cooking and saves time.

6. As said in "poori post" , Raagi pooris can be made and Raagi adai with drumstick leaves are other options of Raagi ...

#Note: Please add salt as needed in every dish if or not required.

Cooking is an art and cooking for kids is unlimited joy. Celebrate kids eat !