RAGI ‘N’ NUTS LADOO


Ragi ,Finger millet,or Kurakkan is  one nutritious flour which can be consumed in many

ways.It is widely used in porridges,desserts,baking,drink and many more breakfast

dishes.

This millet rich in fibre ,calcium ,good carbs,and Vitamin D is good for weight loss and

diabetes.Even though it has a bland taste it is highly beneficial for those with Vitamin D

deficiency and diabetes.In early times people included this daily in their diets in the

form of light porridges,and drinks.Only few homes in South India follow to consume

daily now. Lifestyle nowadays has paved the way for growing diseases,so it’s advisable to

create the habit of consuming daily this wonder millet in some form .

A light roasting before adding to recipes will enhace the taste.So today my recipe to

share is a healthy and tasty for all ages.

INGREDIENTS

1 cup ragi flour

1 cup treacle or melted jaggery

1/4 cups peanuts dry roasted

1/2 cup almonds powdered coarsely

3/4 tsp.cardamon powder

4 tblsp ghee

1/4 tsp dry ginger powder (optional)

a pinch of salt.

METHOD

Roast the flour in half of the ghee till hot (not burnt).

Mix in the rest of the ingredients and form ladoos.

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MILLET ‘N’ RAWA LADOO


This ladoo is made with prosomillet( Pani varagu in Tamil). Millet and millet flour is

more sought after nowadays ,due to its health benefits,and I thought to mix it with

the basic rawa ladoo mix. This time I ground the rawa too, after powdering the millet

and coconut.

So let me take you to the recipe right away!

INGREDIENTS

1 cup semolina

1 cup proso millet

1/2 cup coconut grated

1 cup sugar ( I used candy/Kalkandu powdered)

1/2 cup ghee

Half teaspoon cardamom powder

1/4 tsp dry ginger powder (optional)

1/4 cup khova or milk powder( optional)

METHOD

Heat 2 tblsp ghee and roast the millet first.

When the millet turns light golden, remove from fire and set aside.

Add another spoon of ghee and lightly roast the semolina and coconut.

If you are adding khoya or mawa you can add when adding coconut.If using milk powder

you can add after removing from fire.

Powder the millet first,next add the semolina and coconut mixture and again pulse for 1

-2 seconds .Add the sugar and mix well .Heat the rest of the ghee and lightly fry

cashewnuts and raisins in it and pour over the mixture .Mix well and make ladoos.

If you find the mixture dry to bind ,add a little milk .

This ladoo is a good source of nutrients and energy,so… for those who have no time for breakfast ,can pop 1-2 as a substitute for breakfast.

VENDHAYA IDDLI (FENUGREEK IDDLI)


This is a very healthy dish,and good for diabetic patients mostly.

Venthiam/fenugreek/methi is normally included when grinding batter for the basic

Iddli,but in this recipe it is used more.I got this recipe from a health program,and as

usual made my changes and it really turned out soft and tasty.In fact,this Iddli is very

light on you,easily digestible.As the present trend,is high towards Iddli which is South

Indian ,I can very well endorse that this vendhaya Iddli is  too excellent.

It is advisable to use whole lentils with skin on.(for the extra nutrients ).Convenient food

is never convenient on you.So it’s best to include lot of grains and millets in your diet.

For the recipe now.
INGREDIENTS

1 measure /cup black whole urad dal(ulundu)

1 measure/cup Iddli rice (parboiled rice)

1 measure/cup corn or horse gram

1 measure /cup pearl millet (kambu /bajra )or any available millet.

1/4 measure/cup venthiam/methi/fenugreek

Salt to taste

Coconut water(optional)

METHOD

Soak all these in different bowls for 3-4 hours.Wash the urad dal till most of the skin comes out.

Grind the urad dal finely with the fenugreek seeds.Next add all the other 3 ingredients

together and grind fine with coconut water or water.Mix the batters together with

salt,and allow to ferment for a minimum of 4-5 hours.Mix well,add water if necessary

.Pour into Iddli moulds and steam till done.Serve with sambhar and chutney.

Note:The same batter may be used to make vendhaya dosai .To make dosai you have to add a little more water.

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PROSO MILLET ‘N’CASHEW KATLI


The idea of this recipe came to me when i was watching a health programme,explaining

the benefits of this awesome millet called pani varagu(Tamil)Barri (Hindi).Olden days

man’s diet has been mostly millet based,and these type of rich nutrient grain ,has a

common opinion that millets are a poor man’s crop.After watching this programme, i was

determined to include this millet in my family menus.The maiden intro as a sweet,( all

have a sweet tooth including me).The best news for diet watchers is that this millet is

totally gluten free.

A healthy serving of proso millet daily slows down the aging process as it has

antioxidants,strengthens the nervous system,strengthens the bones,and prevents heart

diseases,prevents formations of gall stones,lowers cholesterol and blood sugar levels

and many more.Please surf the internet for more information.

For the recipe now…

INGREDIENTS

1 cup proso millet(powdered)

1 cup cashewnuts (powdered)

1 cup sugar

1/4 tsp.cardamon powder

a few saffron strands mixed with 2-3 tblsp.milk

2 tblsp.ghee

50 gm mawa (optional)

silver vark  3-4(optional)

METHOD

Heat sugar  in a little water(1/8 cup).Add the mawa and keep heating till it bubbles.

Next add ghee (reserve a little to grease later).Add both the flours,with the saffron milk

and cardamon,and cook till you see the mixture leaving the sides of the pan.Remove from

fire and allow to cool .After it is cool, roll the soft dough between two sheets of oil paper

into a thin layer.Press on the vark sheets on the top,and cut into desired shapes.

Note:You can directly powder this millet in a grinder, and grinds very quick into a fine powder.