RAGI KANJI

RAGI KANJI

Ragi known as “Finger Millet” in English, belongs to millet variety and is very rich in calcium, protein, iron and other minerals.  It is low in fat.  I guess, you all know better than me.

It is almost an year, we switched over to “Ragi Kanji” as our breakfast.  It tastes extremely good.  I really wonder why I didn’t post this recipe in my blog and now it struck me since some of my friends are interested to try out this.  Hence,  I thought of sharing this to all my blog viewers at once:

kanji-3

KANJI POWDER

ITEMS REQUIRED:

Ragi flour             3 cups

Wheat flour          1 cup

METHOD:

  • Mix both together well, sieve it and store in an air tight container.

SWEET KANJI  (for making 2 big cups)

sweet kanji

ITEMS REQUIRED:

  • Kanji powder     1 ½ tbsp.

  • Jaggery                 1 to 1 ½ tbsp.(adjust according to your taste)

  • Elachi powder    ½ spoon

  • Mixed nuts         2 tbsp(optional)

  • Milk                       1 cup (we use low fat)

METHOD:

  • Dissolve kanji powder in 1 ½ cups of water in a heavy bottomed vessel, keep burner in medium, stir continuously without break, till it is fully cooked, adding water as and when required.

  • Continue this till it becomes a semi solid form.

  • Add jaggery(directly if pure, else boil, remove impurities and add).

  • Allow to boil for 2 more minutes.

  • Boil the milk, add and mix well, switch off burner.

  • Add elachi powder.

  • Crush the nuts and add. (for better mixing of nuts, it can be soaked 15 minutes earlier to preparation or added with boiling jaggery  till the main kanji is cooked well in another kadai).  This step is purely optional.

SALT KANJI (for making 2 big cups)

salt kanji

 ITEMS REQUIRED:

Kanji powder                                                     1 ½ tbsp.

Buttermilk                                                          1 to 1 ½ cups

Salt                                                                         as required

Hing                                                                       pinch

Fenugreek/venthayam/methi powder  pinch

For tempering:

  • Cooking oil                                                 1 spoon

  • Mustard                                                       little

  • Split urad dal                                            little

  • Ginger                                                          small piece

  • Green chilly                                               1-small(optional)

  • Curry leaves                                              few

METHOD:

  • Dissolve kanji powder in 1 ½ cups of water in a heavy bottomed vessel, keep burner in medium, stir continuously without break, till it is fully cooked, adding water as and when required.

  • Continue this till it becomes a semi solid form.

  • Switch off burner, allow to warm up 2 minutes.

  • Add buttermilk, salt and mix well.

  • Add methi powder and hing and don’t mix.

  • chop the ginger finely, slit the green chilly.

  • Do tempering with items mentioned and pour the hot tempering items on hing and methi powder .

  • Now mix well and enjoy this delicious kanji.  Believe me, it is a real summer feast.

 

 

 

 

 

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