India is a major cultivator of this Finger Millet named 'Ragi' in Kannad, Karnataka being our largest producer. Goa has open heartedly cooked up our neighbours humble millet into our kitchens for ages. In Goa this millet is commonly known as 'Nachani'. It's high calcium, richness of iron and fibre, makes it have better energy content than the other cereals.
One of the ickiest things I was made to eat every afternoon as a child was a bowl full of "Nachnia Tizaan" the grossest part was poking my spoon through a thick film formed on surface because I kept it standing too long.
In truth, I thank my Mom for not giving up on me finish my entire bowl despite have another 3 kids besides me to run after. It's now become my humble recovery food.
Most paediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content. Home-made ragi malt is a popular toddler food.
This is how my mother introduced "Tizaan" to me - The original.
May I insist,... DO NOT try to cut short this receipe by using the shelf sold pre-packed Ragi powders. I've attempted this and it's just not the way "Tizaan" should taste. Firstly, the Ragi husk's ground to dust in a ready-made packet will still itch your throat while eating it and secondly,... well,... it's your call !
So let's start from scratch...
One of the ickiest things I was made to eat every afternoon as a child was a bowl full of "Nachnia Tizaan" the grossest part was poking my spoon through a thick film formed on surface because I kept it standing too long.
In truth, I thank my Mom for not giving up on me finish my entire bowl despite have another 3 kids besides me to run after. It's now become my humble recovery food.
Most paediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content. Home-made ragi malt is a popular toddler food.
I've come up with ideas, old & new recipes that you can introduce to your 'little devils' without them throw a fuss.
RAGI PORRIDGE :
This is how my mother introduced "Tizaan" to me - The original.
May I insist,... DO NOT try to cut short this receipe by using the shelf sold pre-packed Ragi powders. I've attempted this and it's just not the way "Tizaan" should taste. Firstly, the Ragi husk's ground to dust in a ready-made packet will still itch your throat while eating it and secondly,... well,... it's your call !
So let's start from scratch...
Ingredients:
1/2 cup Ragi (washed, drained & left soaking in water)
1 halve Coconut grated
2 cups warm water
1/2 cup Dark Jaggery (Mada Godd)
1/2 tsp salt
2 Cardamom pods
1/2 cup Ragi (washed, drained & left soaking in water)
1 halve Coconut grated
2 cups warm water
1/2 cup Dark Jaggery (Mada Godd)
1/2 tsp salt
2 Cardamom pods
A fine sieve. A wooden Spatula
Method:
I usually leave Ragi soaking overnight. It gives more milky goodness to sqeeze out.
Put the Ragi, the freshly grated coconut, the dark Jaggery and the Cardamom pods into your grinder. Add a cup of warm water and grind to medium, not too fine paste. Pour out the mixture into your sieve with your cooking pot placed underneath to collect the milk. Use your hand to squeeze out the milk and put the fibers back into the grinder. That's your first extract of wholesome goodness in that cooking pot!!
With the fibers collected into your grinder, simply add the second cup of warm water and grind again. Repeat the same process to collect second extract of the milk into the same cooking pot. Add the Salt to taste. You may even skip it as Dark Jaggery does have a salt content.
This next part requires all your attention. When Ragi milk is left still on fire it will settle at the bottom of your pot causing it to get clumpy and even burn. Isn't the nicest thing to see, forget about consuming it!
So ensure that you are slowly stirring the milk from the instant it's kept on fire. Low fire at first please. For about 3 mins. Increase heat to medium or even higher after which. Keep stirring with your spatula cleaning down the sides of your cooking pot. When your Ragi porridge starts bubbling it will have changed it's color to a slightly darker brown from its raw milky form. Take it off fire. Continue stirring to help it cool faster plus you'll be avoiding formation of thick layer on surface. It's now ready to eat warm.
Store leftover in fridge.
Some more recipes you could cook up...
Tips:
Tizaan will form pudding-like stiff when stored in fridge. I blend it in my blender before I reheat it on low fire stirring slowly. Adding a little coconut milk helps getting thinner consistancy.
While making any kind of breads/Roti at home. Try dusting with Ragi powder instead while shaping out your dough.
Simply add Ragi Powder to Idli OR Dosa batter before cooking. That is IF your kids don't mind the light brown shade Idli will pick up from Ragi. Say "chocolate idli"... they might fall for it.
Also try other recipes...
I usually leave Ragi soaking overnight. It gives more milky goodness to sqeeze out.
Put the Ragi, the freshly grated coconut, the dark Jaggery and the Cardamom pods into your grinder. Add a cup of warm water and grind to medium, not too fine paste. Pour out the mixture into your sieve with your cooking pot placed underneath to collect the milk. Use your hand to squeeze out the milk and put the fibers back into the grinder. That's your first extract of wholesome goodness in that cooking pot!!
With the fibers collected into your grinder, simply add the second cup of warm water and grind again. Repeat the same process to collect second extract of the milk into the same cooking pot. Add the Salt to taste. You may even skip it as Dark Jaggery does have a salt content.
This next part requires all your attention. When Ragi milk is left still on fire it will settle at the bottom of your pot causing it to get clumpy and even burn. Isn't the nicest thing to see, forget about consuming it!
So ensure that you are slowly stirring the milk from the instant it's kept on fire. Low fire at first please. For about 3 mins. Increase heat to medium or even higher after which. Keep stirring with your spatula cleaning down the sides of your cooking pot. When your Ragi porridge starts bubbling it will have changed it's color to a slightly darker brown from its raw milky form. Take it off fire. Continue stirring to help it cool faster plus you'll be avoiding formation of thick layer on surface. It's now ready to eat warm.
Store leftover in fridge.
Some more recipes you could cook up...
Tizaan will form pudding-like stiff when stored in fridge. I blend it in my blender before I reheat it on low fire stirring slowly. Adding a little coconut milk helps getting thinner consistancy.
While making any kind of breads/Roti at home. Try dusting with Ragi powder instead while shaping out your dough.
Simply add Ragi Powder to Idli OR Dosa batter before cooking. That is IF your kids don't mind the light brown shade Idli will pick up from Ragi. Say "chocolate idli"... they might fall for it.
Also try other recipes...
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| RAGI MILKSHAKE |
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| KIDIO KORBOLLAM |
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