Ragi Porridge / Ragi Kurukku / Finger Millet Porridge

Here I wish to introduce a food, which can be used by a human being from 6 months after birth till the old age….

Do you know, why am I telling this food item can be used by everyone? It’s just because of the nutritious value of the Ragi or finger millet (the main ingredient in this kurukku or porridge), used in this food item.  Ragi or finger millet is a whole grain and which is higher in protein and minerals. Ragi or finger millet is helpful to cool our body. A porridge or kurukku made out of ragi or finger millet is good for everyone and preparation of the same also is very easy and quick.

I wish to introduce this to everyone especially those who are having small kids in the age group from six months onwards. I am sure that, this easy and quick recipe of kurukku or porridge is helpful for all of you…

I wish to introduce a number of preparation methods, so that you can use according your taste and requirement:

Method 1:

This method is the basic recipe.  This can be used from the 6 months old till the old age people.

Ingredients:

1.     Ragi / finger millet ------------ ½ cup

2.     Milk ------------------------------- ½ to one cup (as per the required consistency)

3.     Water ---------------------------- as needed

4.     Sugar ----------------------------- as needed

Preparation:

1.     Wash the ragi well and soak it for 3 to 5 hours (or overnight)

2.     Grind the soaked ragi in a mixer grinder, with water to cover the ragi

3.     Separates the milk from the ragi by using a sieve

4.     In a pan, add milk, a little water, a little sugar and milk from the ragi and mix well and adjust the sugar according to the taste

5.     Heat the pan with the content in medium flame and stir well until it become the consistency of porridge or kurukku

6.     Ragi porridge or Ragi kurukku is ready to serve

Method 2:

This method is for small kids, to whom you didn’t introduce cow milk yet and want to start solids.

Ingredients:

1.  Ragi / finger millet ------------------------ ½ cup

2. Rock sugar / Kalkandam ---------------- as needed

3. Water ---------------------------------------- as needed

4.  Nan / lactogen --------------------------- 2 tablespoon

Preparation:

1.      Wash the ragi well and soak it for 3 to 5 hours (or overnight)

2.     Grind the soaked ragi in a mixer grinder, with water to cover the ragi

3.     Separates the milk from the ragi by using a sieve

4.     In a pan, add ½ cup water, the ragi milk, and the rock sugar or kalkandam (if you powder it and keep, that will be very easy to dissolve) and mix well

5.     Heat the pan with the content and stir well in medium flame, until it become consistency of porridge and adjust the sugar as per your baby’s taste J

6.     Then allow it to cool for 5 minutes and add nan / lactogen powder and mix well

7.     Allow the porridge or kurukku to cool down and serve the same in a sterilized bowl

More recipes with Ragi / Finger millet / Panjapullu :- * Ragi milkshake * Ragi pakoda * Ragi puttu / Ragi steamed cake * Ragi ada

Avalose Podi (Avalose Powder)

Avalose podi (powder) is a traditional kerala snack… This snack can be eaten either as avalose podi, with sugar or banana or as avalose unda (ball)…. Here, I wish to introduce the easiest method of preparation of avalose podi in this page….

Ingredients:

<![if !supportLists]>1.     <![endif]>Rice flour ---------------------------------- 1 kilogram

<![if !supportLists]>2.     <![endif]>Grated coconut --------------------------1 to 2 cups

<![if !supportLists]>3.     <![endif]>Cumin seeds ----------------------------- 2 teaspoon

<![if !supportLists]>4.     <![endif]>Cardamom powder -------------------- ½ teaspoon

Preparation:

<![if !supportLists]>1.     <![endif]>Mix the rice flour and grated coconut well with hand and keep it aside for half an hour

<![if !supportLists]>2.     <![endif]>Heat a pan with thick bottom and put the mixture into it and stir well in medium flame

<![if !supportLists]>3.     <![endif]>Add cumin seeds and cardamom powder and stir well till it become golden brown colour

<![if !supportLists]>4.     <![endif]>Avalose podi (powder) is ready to serve

It can be served with sugar or with banana…..

If you wish to prepare avalose unda (balls), take jaggery and make a thick water of jaggery and sieve the same and pour the thick jaggery water into the avalose podi (hot), add 2 teaspoon lemon juice and mix well and make gooseberry sized balls…. Avalose balls (avalose unda) is ready ....

Before you leave this page, write your valuable feedback…. Your words are my inspiration….. Hope you enjoy eating avalose podi (powder) and avalose unda (balls)

Aval / Rice Flake / Flattened Rice Vilayichathu

Aval or Rice flake or flattened rice is a very nutritious item.  This contains iron, carbohydrates, etc… So today we are going to prepare aval vilayichathu, a sweet recipe with brown rice flake… It’s a common snack in Kerala…. Everyone will love the taste….

 

Ingredients:

1.     Aval / Rice Flake / Flattened Rice ------------------------1/2 Kilogram

2.     Grated coconut ----------------------------------------------- 1 to 2 cups

3.     Jaggery / Vellam / Sarkara --------------------------------- 1 – 1 ½ Kilogram

4.     Cashew nut ---------------------------------------------------- 10-15

5.     Raisins ---------------------------------------------------------- 10-15

6.     Water ----------------------------------------------------------- 3 cups

7.     Ghee ------------------------------------------------------------- ¼ cup

8.     Cardamom powder ------------------------------------------ 2 teaspoon

 

Preparation:

1.     Heat the pan and put the jiggery and water and allow it to boil and melt. After it melt fully, switch off the flame and sieve the water and keep it aside

2.     Heat another pan and pour ghee and fry cashew nut and raisins and keep it aside

3.     Heat a pan with thick bottom, and pour the jaggery water into the pan and allow it to boil and stir well, after the water boils, add grated coconut into the jaggery water and stir well in low flame

4.     Stir till the water content in the coconut goes, and the jaggery water become very  thick

5.     Take the pan out of the flame and allow it to cool for 5 minutes and then add rice flake / aval into the thick jaggery and coconut mixture and stir well

6.     Add fried cashew nuts and raisins and cardamom powder into the mixture and mix well

7.     Allow it to cool and serve as a snack

 

 

Notes:

·        We can prepare this snack and keep for more than a week, so after it cool down, put the aval vilayichathu in a good container and keep.

·        It can be served alone or with banana.

I am expecting your valuable feedback…. Your words are my inspiration….So don’t leave this page before you write your comments, suggestions or criticisms….