Drop Down MenusCSS Drop Down MenuPure CSS Dropdown Menu

15 Dec 2015

Health Mix












Servings: 1 kilograms

Ingredients:


Content
Quantity
Comment
Ragi
2 cups

Whole Wheat
2 cups

Whole Moong / Green gram
2 cups

Soya bean
2 cups

Oats
2 cups

Jeera
½ cup

Almonds
8-10


Method:

Wash and soak ragi, whole wheat, green gram and soya bean separately overnight. Drain the excess water in the morning and let it sprout. Once all the grains have sprouted well, dry it in sun over thin cloth for 2-3 days. It should dry very well as shown in the picture below.




Dry roast the oats on low flame for 2-3minutes. Try not to burn as oats burn very easily. Allow it to cool.




Dry roast jeera and almonds till they change color. Allow them to cool. Mix all the ingredients and get them milled as ragi does not get ground in mixer. Spread and cool on newspaper. Store it in an airtight container for a maximum of 2 months. (Note: You can dry roast all ingredients before powdering it).

You can prepare porridge, malt, dosa or roti’s out of this flour.

Porridge:

Method 1:
Take 3 tablespoons of the powder (dry roasted), sugar/jaggery, a pinch of salt and 1 cup of water. Whisk it to remove any lumps. Heat it on stove while continuously stirring to avoid lumps. The mixture starts thickening and comes to a boil. Add 1-2 drops of ghee and cook for a minute more. Remove it from stove and serve hot/cold as preferred. (You can add hot milk while serving). You can top it with fresh fruits if your kid is above 1year.




Method 2:
Dry roast 1.5 tbsp of the powder prepared above. Set it aside. Dry roast 1.5 tbsp of rice powder. Set it aside. Take a cup of water, add jaggery, a pinch of salt, 1-2 drops of ghee and bring it to a boil. Add the roasted powders slowly while continuously mixing to avoid lumps. Cook on low flame till it forms a porridge with nice aroma. Serve hot / cold / warm with milk and fresh fruits.





Malt:

Take 1/2 tablespoon of powder, 2 cups of water, sugar/jaggery, pinch of salt. Mix well. Cook on stove like porridge and serve hot/cold with milk.

Dosa:

Mix the prepared powder with rice flour / dosa batter in 2:1(if rice flour) / 1:1 (if dosa batter) ratio. Add salt to taste. Add curd (if rice flour) / water (if dosa batter) and mix well to avoid lumps and bring to dosa batter consistency. Set aside for 5 minutes. Make dosa’s and serve with chutney.






Tip: You can add chopped onions and coriander leaves for enhanced taste.

Roti:

Mix the prepared powder with rice flour in 2:1 ratio. Add green chillies, chopped onion, coriander leaves and salt to taste. Add water slowly and make a dough of akki roti consistency. Make roti’s like akki roti and serve with chutney.

Related Posts:

  • Sprouts Salad Servings: 2-3 Ingredients: Content Quantity Comment Whole Green gram (moong) 1 cup Sprouted Jeera powder 1-2 tsp Coriander powder 1-2 tsp Chilli powder 1 tsp Onion 1 big Chopped fi… Read More
  • Ghujia / Stuffed puri / Karjikai (with puran filling) Servings: 10-15 ghujia’s Ingredients: Content Quantity Comment Wheat flour 1 cup Chiroti sooji 2 tbsp Coconut Hoorna 1 bowl Water To knead Oil 1 tbsp hot oil + for frying For kneading… Read More
  • Tomato Mint Roti   Servings: 5-6 parathas Ingredients: Content  Quantity  Comment Tomatoes 2 medium Coriander leaves 2-3 tbsp Mint leaves 10 tbsp/Handful … Read More
  • Hesarukalu happala / Moong Papad Servings: 25-30 pieces Ingredients: Content Quantity Comment Whole Moong Flour / Green gram flour 1 cup Wash and dry green gram in sun and grind it to a smooth powder. Alternatively, … Read More
  • Avarekalu/Val beans Pongal Servings: 2-3 Ingredients: Content Quantity Comment Rice 2 cups Moong dal ½ cup Vaal beans/avarekalu 1 cup Salt To taste Turmeric ¼ tsp Black Pepper ½ tsp Optional Water As required Hi… Read More

0 comments:

Post a Comment