Healthy Carrot Butter Milk

Ingredients:

1 Carrot
1  to 2 cups Butter Milk
Salt to taste.
Finely chopped  corriader - 1 tea spoon

Procedure:
Grind the carrot into puree and mix it with Butter Milk and   Pinch of salt and chopped coriander.

Very delitious and also very healthy  .

Ragi(Finger Millet) Porridge

Ragi (finger millet) powder – 4 tbsp
Jaggery – 4 tbsp
Water – 2 cups
Milk – 1/2 cup (optional)
Boil the jaggery in water and strain out any impurities. Mix the ragi powder with some cool water to ensure there are no lumps. Boil the jaggery water (and milk) and then add the ragi water. Let it simmer till porridge starts to thicken. Add milk or water to get the required consistency.

Ragi (FINGER MILLET) dosa – Instant

Ragi flour – 2 cups
Buttermilk – 1/2 – 1 cup
Jeera – 1 tb sp
Chopped green chillies
Water
Salt to taste
Mix the above ingredients till you have a rava dosa kind of pouring consistency. Leave aside for 1/2 hour to an hour. Pour out dosas, they might not be as easy to flip as regular dosas. A couple of attempts and you get the hang of it.

Ragi roti for lazy ‘uns

For folks who don’t want to work on a non-glutinous dough (the dough is not elastic), mix ragi flour and whole wheat flour to make rotis.
I have tried 1/2 ragi, 1/2 whole wheat and 1/3 ragi, 2/3 whole wheat. Rotis in both cases come out quite well.
Mix the flours with warm water and leave aside for 1/2 hour or so. Roll out rotis. Done.

Ragi Aloo Paratha

Ragi flour – 2 cups
Rice flour – 2 tbsp
Potatoes, boiled and mashed – 3 medium
Green chillies – chopped fine, per taste
Coriander leaves – chopped fine
Salt and red chili powder per taste
Mix the ragi flour, rice flour & boiled and mashed potatoes. Add salt and chopped green chili, red chili powder and chopped coriander leaves. Knead the flour and you have the paratha dough ready.

Orange Cake – Ragi and Atta

This is an intensely orange, refreshing cake. And vegan too.
Whole wheat flour – 1 cup
Ragi flour – 1/2 cup
Jaggery powder or sugar – 3/4 cup
Baking soda – 1 tsp
Baking powder – 1/2 tsp
Fresh squeezed orange juice (with pulp, no problem) – 1 cup
Sunflower oil – 1/3 cup
2 tbsp grated orange peel/zest. Make sure to remove the bitter pith before chopping the orange peel into fine slices.

1. Grease a cake pan. Heat oven to 180C.
2. Stir together the flours, jaggery/sugar, baking soda and baking powder until well mixed.

3. Add the oil and orange zest.
4. Then pour in the orange juice.
5. Stir just enough to combine the ingredients without beating – don’t
overstir – and immediately pour into the prepared baking pan.
6. Bake for 40-45 minutes or till the cake tests done.

Ragi Buttermilk drink

Ragi flour- 1 tbsp
Water – 1 cup
Buttermilk – 1/2 cup or as desired
Salt to taste
Bring the water to a boil. Mix the ragi flour in some cool water and add this to the boiling water. Stir well to ensure there are no lumps. Simmer till the mixture thickens. Let it cool down completely. Add salt and buttermilk. Mix thoroughly and enjoy a refreshing drink, especially on a hot day

Ragi Dosa (with Urad Dal)

Urad dal, whole or otherwise – 1 cup
Methi Seeds – 1 tsp
Ragi flour – 2 cups
Salt to taste
Soak the urad dal and methi seeds in water for 8 hrs. Grind, add salt and let ferment overnight or till the batter starts to ferment. Add 2 cups of ragi flour and water for the required consistency. Your dosa batter is ready.

Preparation:
Just heat the pan and grease with oil and make dosa's( I already explained in my DOSA recipe how to make dosa)

Mixed Grain Khichdi

You can prepare this mixture and keep it ready to make khichdi.
Sama – 1 cup
Korra – 1 cup
Broken Ragi / Ragi Rava – 1 cup
Broken Jowar / Jowar Rava- 1 cup
Broken Bajra / Bajra Rava – 1 cup
Varagu – 1 cup
Broken wheat – 1 cup
Rice – 1 cup
Split green mung – 3 cups
Ajwain – 3 tsps or per taste
Sesame Seeds / Til – 4 tsps or as desired
Salt to taste

It is as delicious as it is attractive!
Khichdi:
Multi Grain mix – 1 cup
Water – 3 cups
salt to taste
chopped onions (optional)
Cook the multi grain mix in water. If using onions, saute them and then add the cooked mixture and serve with chutney or buttermilk.