Ragi Porridge
Serves 4 | Prep 7 mins
2. Heat the oil in a saucepan. Add the mustard and cumin seeds and fry until they start to pop.
3. Add the green chillies and saute for a few seconds. Add the turmeric and chilli powders along with salt and 1 tablespoon cilantro leaves. Add 5 cups of water and let it come to a boil.
4. In the meantime, add a little water to the ragi flour and make a thick paste
(of pouring consistency), adding a little water at a time, and smoothing out any lumps.
5. When the water comes to a boil, reduce the heat to low, and pour in the ragi paste slowly, stirring constantly to prevent lumps from forming, and cook for 2-3 minutes until the raw flavor is gone.
6. Add some more water to the ragi porridge if needed to get the consistency you want.
7. Serve the ragi porridge immediately in a bowl. Garnish with steamed carrot and cilantro, and a dash of lemon or lime juice.
P.S: Got this from now-cook.com, but it has been closed. So reposting here.
Serves 4 | Prep 7 mins
Ingredients
1 cup of ragi flour
5 cups of water
Half a teaspoon of mustard seeds
Three-fourth teaspoon of cumin seeds (jeera)
1 green chilli, slit and halved
Half a teaspoon of red chilli powder
A quarter teaspoon of turmeric powder
2 tablespoons of carrots, grated
2 tablespoons of cilantro (coriander leaves), finely chopped
1 teaspoon of lemon or lime juice (optional)
Salt to taste
2 teaspoons of vegetable oil
5 cups of water
Half a teaspoon of mustard seeds
Three-fourth teaspoon of cumin seeds (jeera)
1 green chilli, slit and halved
Half a teaspoon of red chilli powder
A quarter teaspoon of turmeric powder
2 tablespoons of carrots, grated
2 tablespoons of cilantro (coriander leaves), finely chopped
1 teaspoon of lemon or lime juice (optional)
Salt to taste
2 teaspoons of vegetable oil
Method
1. Place the grated carrots in a microwave-safe bowl, sprinkle some water and cover and steam in the microwave for 30-40 seconds. Remove and let cool.
2. Heat the oil in a saucepan. Add the mustard and cumin seeds and fry until they start to pop.
3. Add the green chillies and saute for a few seconds. Add the turmeric and chilli powders along with salt and 1 tablespoon cilantro leaves. Add 5 cups of water and let it come to a boil.
4. In the meantime, add a little water to the ragi flour and make a thick paste
(of pouring consistency), adding a little water at a time, and smoothing out any lumps.
5. When the water comes to a boil, reduce the heat to low, and pour in the ragi paste slowly, stirring constantly to prevent lumps from forming, and cook for 2-3 minutes until the raw flavor is gone.
6. Add some more water to the ragi porridge if needed to get the consistency you want.
7. Serve the ragi porridge immediately in a bowl. Garnish with steamed carrot and cilantro, and a dash of lemon or lime juice.
P.S: Got this from now-cook.com, but it has been closed. So reposting here.
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