Tag: fingermillet

Ragi Mudde/ Finger millet balls:

September 15, 2021

Ragi Mudde is a Humble, day to day meal of Hassan, Bengaluru, Mysuru, Tumkur, Kolar region of Karnataka. As a coastal girl, I never used to like Ragi Mudde earlier. As time passed, I learnt to make perfect; please read as “suitable to our palate” mudde and tasty Bassaru palya to go with it. It is one of our family favourites too.

Ragi Mudde is rich in calcium, well balanced, wholesome, healthy food. Perfect meal for elderly, diabetics, weight watchers.

Making of mudde is a real art. It needs little patience and perseverance. Like preparation, eating is also a tactic. Instead of chewing, Ghee laden mudde should be swallowed by dipping it in veg or non-veg curry.

Mudde can be prepared in various ways, and each family has their method. Here, I am sharing how I make it.

Ingredients:

Finger millet / Ragi flour – 1 cup

Water – 2cups

Salt – one pinch( optional)

Cooked rice – 1 or 2 tbl spoons

Ghee – 1 tsp

Method:

-Take one saucepan or thick vessel, heat water by adding salt, ghee, rice.

-When water starts boiling well, keep it in a simmer, add ragi flour and keep one wooden spoon or steel spoon and close the vessel with leaving a gap to allow to escape steam.

-After 5 min, you could smell the cooked ragi. At this juncture, open the lid, start to move the spoon in a circular motion to cook further until you feel the dough doesn’t stick to your finger while checking and the aroma of cooked ragi fills the nostrils. It takes a reasonable amount of time ( from 5 to 10 min)

When ready, transfer the cooked dough to a wooden chopping plank or a wet steel plate. Immerse your hand in a bowl of water, start making the required sized ball by pinching the main dough.

-If you are serving immediately while serving, add ghee and serve. Otherwise, reserve all the balls in a hot box.

Note: -The colour of the Mudde depends on the Ragi flour. 

-For the vegan version, omit ghee and use any vegetable oil.

 

 

 

Manni / Porridge-Initial Baby Food:

November 23, 2017

Regarding baby food lots and lots of notions are there. What to feed, when to start solids, which age is ideal etc. According to me, each situation or each baby is different than the other. In my condition, it was twin babies and almost 20 days pre-mature too.

With two babies, breast feeding was not sufficient, and I started this porridge in a very diluted form (For 200 ml of water, I used to use 1 tsp of powder) as early as 40 days of their birth. Yes, my father who is a doctor himself, advised me to start this instead of any packaged milk powder or cow’s milk. I used to feed them this a couple of times in a day (100ml at a time) as a top food to suffice their needs.

Jaggery is very good for infants and this is the only way they get their iron supplement, if they are on top food. This is what our paediatrician told me. According to her suggestion, I used to add tiny jaggery piece while preparing porridge.

When days passed by I did increased the quantity of porridge powder and when they became 4 to 5 months old, I started feeding them one small bowl of porridge by using spoon.

If you are raising your brows while reading this, Yes!!! My daughters are healthy grown up teenagers now. I personally never ever recommend readymade food over natural food.

How to Prepare Porridge Powder:

pic 1_Fotor

Ingredients:

Finger millet / Ragi – 500 gms

Whole wheat – 500 gms

Almonds- 100 gms

Method:

  • Clean Ragi and whole wheat by rinsing couple of times with water.
  • Drain water completely.
  • Spread this on a clean cloth and dry in the shade.
  • When it is dry, take little by little and dry roast for a couple of minutes to remove any remaining moisture.
  • You can use almond by roasting or without as well.
  • Cool this by spreading it again.
  • Take a mixer jar and powder it, sieve it and collect the fine powder and proceed.
  • Cool this and store this powder in an air tight container.
  • If you want to store this for too long, keep it in a fridge.

How to prepare porridge:

  • Take water according to your requirement, add powder and mix thoroughly.

Ribbet collage 2

  • If you are feeding for two to three-month-old, by using feeding bottle, take ½ to 1 tsp of powder,100 ml of water and boil. (adjust according to the requirement)
  • If you want a little thicker consistency, take 2 tsp of powder and 100 ml of water and boil.

Ribbet collage 3

  • Add jaggery or rock candy (kallu sakkare)
  • Boil this by stirring in a low flame, when it is cooked, it becomes a little shiny and transparent (top becomes glossy).
  • Remove from the fire. If you are okay with addition of milk, add couple of spoons of milk and adjust the consistency, or adjust with water and feed the baby either by feeding bottle or spoon.

 

 

 

Plantain Upside down Cake:

April 24, 2017

This is my trial in egg less as well as butter less baking. Here I have used raw flax seed gel as a replace for an egg as well as fat and it worked out just fantastic.

pic 1

Ingredients:

Finger millet flour/Ragi – 1 cup

Whole wheat flour –½ cup

Sugar – ¾ cup

Mashed banana – 1 cup

Flax gel – ½ cup

Baking powder – ¾ tsp

Cooking soda – ¾ tsp

Salt – ½ tsp

Cinnamon powder – one pinch.

Vanilla essence – 1 tsp

Curd – 1/3 cup to ¼ cup (according to requirement)

For Caramelized base:(Optional)

Brown sugar – ½ cup

Butter – 2 table spoon (chilled)

Banana roundels – As needed.

Method:

How to make flax gel: Take 2 tsp of flax seed, make powder. Put this powder in thick bottomed small pan, add one cup of water and boil until it is thick, slimy and reduced to almost half.

pic 3

-Now make banana slices (half inch thick), keep it ready.

– Take one baking tin in which you want to bake this cake. Brush some oil at the base. Spread brown sugar uniformly and take butter, make small cubes and place it here and there.

pic 4

-Place this in a pre-heated oven at 180C for 6 to 8 minutes until the sugar has melted. Remove from the oven, mix this liquid nicely and place banana roundels in regular intervals and keep aside.

– Now Take all dry ingredients like flour, baking powder, baking soda, salt, cinnamon powder and sieve together couple of times or mix using dry wire whisk.

– Now take another bowl, beat all the wet ingredients like, flax gel, vanilla, sugar, mashed banana

-. When it becomes frothy, fold in the dry ingredient mixture. If you feel this batter is too thick, then adjust the consistency by adding curds.

– Pour this ready batter to the cake tin in which you placed banana slices.

-Bake this in a pre-heated ready oven at 180C for 40 to 50 minutes or until done. If you insert knife, it should come out clean.

-Remove once it is done. When it is cool, de-mold and serve.

pic 1

NOTE:- Here I took caramel which was stuck on the base of the baking dish, put it in a microwave cup, re heated it and poured as a sauce to give saucy texture. (You can see that in the picture)

-If you want to make this as a vegan,avoid caramelized base.

 

Millet and Oats porridge:

March 23, 2017

A low calorie Diet is very difficult to manage. You feel constantly hungry and can’t concentrate on your work. To attain fullness, we should think of adding millets in our diet as it is very nutritious, gives strength and increases immunity. It is low on starch, high on minerals and fibre.

This is a 3 spoon miracle filling diet. If you have this porridge in the morning, you will surely not feel hungry until your lunch.

ragi porridge

Ingredients:

Mixed millet flour – 1 spoon

Finger millet flour – 1 spoon

Oats – 1 spoon

Water – 1 ½ cups

Salt- ¼ teaspoon

Cardamom powder – ¼ teaspoon

Sugar free natura – 1 teaspoon

Method:

  • Take one thick bottomed vessel, mix all the ingredients.
  • Boil this mix by stirring in-between.
  • While boiling, mixture becomes glossy, when it is done.
  • Switch off the gas and serve.
  • It is a very good breakfast option for weight loss or diabetic patients.
  • Adjust the consistency by adding extra water if you want a runny texture.