Raagi_2
More Raagi Recipes :
The food considers itself to be more blessed when a baby intakes it and so do we feel when we cook for a kid and make a kid eat !
The food considers itself to be more blessed when a baby intakes it and so do we feel when we cook for a kid and make a kid eat !
More #Raagi_Recipes
A general method that could be used to create varieties . Bit time extracting one, but fun to do !
Dry roast Raagi flour until it turns aromatic.cool off.
Boil water with a drop of oil added to it and salt as needed. Once it boils, add slowly to the flour and knead to smooth dough, similar to idiyappam flour making/kneading . Can apply oil to top for smoothness.
Take idiyappam achu or noodles or any karasev achu and press it to a idly or idiyappam plate and steam for 5 to 7 mins.And keep aside .
A. Idiyappam or (sevai presser) to be considered as noodles /Spaghetti.
B. Karasev achu can be pressed and broken down to look like macaroni
Now saute onion and any veggies of your choice and add the cooked Raagi noodles or pasta or macaroni to it carefully and saute gently so they don't break but gel along .
Healthy Junk ready at home!
Variation :Raagi can be replaced with kambu or wheat as well .
Dry roast 3 spoons Raagi flour and a spoon of rice flour.
Take in a bowl , to it add little salt , hing, turmeric and knead well .
Coat the dough with oil, take a Murukku presser and add dough to it.
Heat oil and press Murukku and fry it .
(Remove excess oil, cool and store in an air tight box)
This can be used as #teethers when baby is allowed with solids and starts developing teeth. A good substitute for it is not too crunchy but soft to bite .
**Variation if planning for older kids , you can add chilly powder too for spiciness.
Also Murukku maavu can be added instead of rice flour for crunchiness.
**Kambu can be another variation for Raagi.
Add a little oil and roast urad dhal, channadhal, pepper corns 2 or 3 , a little jeera, peanuts, one red chilly , a curry leaf, onion, ginger , garlic pods , mint. Cool and Grind it to a paste. Add the paste to Raagi flour and knead a dough . Pat to make roundlets and roast on a hot tava both sides like kezhvaragu adai .
Can be done so as to give peanuts if would choke when swallowed as such .
**Variation : wheat / kambu flour can be substituted or all 3(Raagi, kambu, wheat) of equal proportion would serve good.
Similar to Sathu maavu halwa Raagi halwa is also delicious . Add 3 spoons of ghee and roast Raagi flour in low heat. When it turns aromatic add sugar , when it swirls to halwa , add ground cashews and a little more ghee.
**Variation
Also before adding Raagi grind together Raagi and any nuts and add to ghee and add sugar and prepare "Raagi nuts halwa".
Pressure cook channa dhal by adding salt oil and turmeric as to mash.
Dry roast 2 spoons of Raagi with 1 spoon of rice flour and keep aside.
Heat oil and add mustard , a green chilly, a red chilly , urad dhal, curry leaves , hing, ginger, and saute well. Add the cooked dhal and saute well. Then add shredded coconut and saute more until it becomes single big ball .
Add hot water to Raagi_rice flour and knead to smooth dough. Coat with oil to avoid drying.
Take a small ball of the kneaded dough and stuff with channa dhal mixture and close like kozhi kattai and add to greased idly plates.
Steam for 10 mins until cooked.
Add salt 'as required' everywhere !!
** Variation
sweet version : Add grated vellam , coconut, cardamom to cooked dhal grind it to paste and add spoon of ghee and mix it with rice_Raagi flour and make roundlets and cook as
kozhukattai on steamed idly plate. !
Cooking is a gift to mankind and the best is when aromatic dishes turns kids' favorite. Happy cooking !
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