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Breakfast Recipes -2


Ragi: Indian Millet (Ragi) Porridge. Indian Millet is also called finger millet or African millet. This is dark brown in color. 

Millet Varieties: Ragi (Elucine coracana), Shama Millet (Panicum sarmenntosum), Hog millet (Panicum miiiaceaum), pearl millet (Pennisetum-typhoidcum).

Recipes: Dont mix millets, but individually prepare with different forms of cooking.

1. Porridge form

Ingredients:  Millet flour                    - 1 cup Water                         - 3 cups Grated coconut             - ½ cup Palm jaggery/Raw sugar  - 25 gm Nutonix mix                   - 2 tablespoon Milk                             - 1 cup Mixed dry fruits             - 1 tablespoon
Preparation: 
Mix cold milk, water and millet flour well and boil it with constant stirring to prevent formation of lumps. After cooking well (5 minutes) add grated coconuts, nutonic mix, mixed dry fruits and serve for breakfast. 
Preparation Time:  10 minutes.


Indian Millet (Ragi) Idli


      The above recipe for porridge can be poured into 'idli' plates and can be steamed and used as 'idli'. 
 ragi-idli-2     We found that instead of store - bought flour where flour sold is devoid of all the bran that is rich in fiber, soaking ragi grain overnight and grinding it in a mixer or blender is best, especially for diabetics. This is an excellent food for diabetics, full of fiber and nutrients. The tired feeling in diabetics and any other sick person is alleviated by eating wholegrain ragi. Ragi given to children will give them bone strength because of  higher nutrient content. 

Pearl Millet Porridge
      Pearl millet is different from ragi, being light yellow in color. It is also ragi-idligood in nutrients but on a lesser scale than ragi. 
Ingredients: Pearl millet flour             - 1 cup Water                          - 3 cups Grated coconut             - ½ cup Palm jaggery/Raw sugar  - 1 tablespoon Nutonix mix                   - 1 tablespoon Milk                             - 1 cup Mixed dry fruit               - 1 tablespoon
Preparation: 
Mix milk, water and pearl millet flour well and boil it with constant stirring to prevent formation of lumps. After cooking well (5 minutes) add grated coconut, nutonic mix and mixed dry fruits and serve for breakfast.
Preparation Time:  10 minutes.


Amaranth Flour Porridge
Ingredients:  Amaranth flour              - 1/2 cup Water                          - 1 to 2 cups Palm jaggery/Raw sugar  - 25 gm Butter or ghee              - one teaspoon (optional) Nutonix mix                  - one to two table spoons (optional) Mixed dry fruits             - 1 to 2 tablespoon (optional)
Preparation: 
Add butter or ghee in a pan and briefly fry the flour in it ( 1 to 2 minutes) and then add water. If a semi solid consistency is required, add one cup of water; if a more liquid consistency is desired, add 2 to 3 cups of water.  
Cook on medium flame and continuously stir to prevent charring of the porridge. Add desired amount of sugar and take off the flame. When slightly cool, add nuts and seed mix and serve for breakfast.
Preparation Time: 10 minutes.
Health Benefits:
      Amaranth is used to battle stomach flu, diarrhea, and gastroenteritis. It was used by Native Americans to stop excessive menstruation and for contraception. In our personal experience, amaranth works wonders with excessive bleeding during menstruation.  Not to be used by pregnant or lactating women because it delays menstruation.

Other cooking forms