July 15, 2008
Ragi spaghetti is an ideal dish to be taken during breakfast. It is easily digestable and very simple to make. As I already mentioned earlier, Ragi is highly nutritious and rich in iron, calcium and protein.
Spaghetti is a kind of pasta popular in Italian cuisine. It is a long, thin, cylindrical pasta made of semolina and water. My American neigbour and friend got this ragi spaghetti from Auroville. I used garlic sauce to go with ragi spaghetti. It turned out well and tastes yummy.
Those who are on diet and diabetic patients, can be taken ragi spaghetti once in 15 days.
Here is the recipe:
- 150 gms of Ragi spaghetti
- One medium sized onion (finely chopped)
- 10 to 12 flakes of garlic (finely chopped0
- one small cup of tomato puree
- 1 tsp chilli sauce
- 2 tsp soya sauce
- 1 tsp white pepper powder
- 1 tsp garam masala powder
- 1 tsp Vinegar
- 2 tsp olive oil
- Salt as required
How to cook spaghetti
- In a kadai, put enough water, salt and one tsp oil.
- When water starts boiling, add spaghetti.
- Cook till it becomes soft.
- Rinse the cooked spaghetti in the cold water to remove starch.
- Strain the water and keep the spaghetti in the strainer for 15 minutes ( the water should be drained completely).
Now the spaghetti is ready.
Preparation of Garlic sauce
- In a frying pan, heat 2 tsps of oil.
- Add chopped onion and garlic
- Fry till the onion becomes soft.
- Add tomato puree and fry for 2 to 3 minutes.
- Add soya sauce and chilli sauce and fry for a while.
- Add vinegar, garam masala powder, pepper powder and salt and fry for a minute.
Now the sauce is ready.
Method for making the dish
- In a frying pan, heat one tsp oil.
- Add cooked spaghetti, garlic sauce and salt ( if needed).
- Mix well and serve hot.
Note: Take care that the sauce is not too dilute. Otherwise the spaghetti becomes soggy when you add the sauce.
May 18, 2008
Ragi Sevai is something you will love to have for breakfast. Since this dish is made by just steaming it is easily digestible. Ragi is highly nutritious and rich in iron,calcium and protein. It is good for diabetes and obesity.
I include this low fat delicacy in my husband’s breakfast once in 15 days.
Here comes the recipe for you:
- One cup of sprouted ragi flour
- 1/2 tsp salt
- One onion (finely chopped)
- 3 flakes of garlic (finely chopped)
- 3 green chillies (finely chopped)
- Few curry leaves
- Few coriander leaves
- Half lemon
- One tsp grated coconut
- 1 tsp cooking oil
- 1/2 tsp mustard
- 1/2 tsp urad dal
- 1/2 tsp channa dal
- 1/2 tsp hing ( asafoetida)
- Mix ragiflour with enough salt and water.
- The consistency of the batter should be like dosa batter.
- Pour the batter into the Idli moulds and steam it for 8 to 10 minutes as shown below:
- Put the idlis in the sevai press and make fine strands using the sevai press as shown below:
- Allow it to cool.
- Apply oil in the hand and scramble them and keep it aside.
Now the ragi sevai is ready as shown below:
- In a frying pan put one tsp oil.
- Add mustard, urad dal and channa dal. Let it splutter as shown below:
- Add onion, garlic, green chillies and curry leaves.
- Add hing and little salt.
- Fry till the onion becomes soft as shown below:
- Add the ragi sevai,salt (if needed) and lemon juice. Mix well.
- Garnish with grated coconut and coriander leaves.
Ragi Sevai is now ready to be served as shown below:
Some Quick Tips
- While making the batter make sure the consistency is right i.e. neither too thick nor too dilute. If the consistency is not right, the sevai is sure to get messed up
- Make sure you put the steamed ragi idlis directly into the sevai press without allowing them to cool
April 6, 2008
If you are bored of your regular breakfast, try this new recipe made using sprouted ragi and mixed vegetables.
Ragi is nutritious, rich in calcium, iron and protein. You can have this porridge with wheat bread or fruits and this dish is going to keep you fresh through out the day for sure. I have used a combination of vegetables to go with sprouted ragi. Here comes the healthy breakfast recipe for you:
How to make Sprouted Ragi
Wash ragi thoroughly and soak it in fresh water for 24 hours. The next day pack the ragi in a thin cotton cloth and place it on a dish. Keep something heavy or weighed on the cereal packed in cloth. Let it remain for 24 hours. The third day you can see the sprouts coming up in the seeds.
Sprouting makes the porridge easily digestible and improves the nutritional content.
- One small cup of sprouted ragi
- One piece of cabbage (50gms)
- 5or 6 French Beans
- One small carrot
- 50 gms of peas
- One small capsicum
- 1teaspoon of ghee
- One teaspoon of jeera
- One teaspoon of pepper powder
- Salt as required
- One small cup of toned milk
- One small onion
- One small tomato
- 2 flakes of Garlic
- Small piece of ginger
- Grind sprouted ragi coarsely without adding water.
- Cook ground ragi, onion, tomato, ginger, garlic and one cup of water in a pressure cooker for 10 minutes.
- After the contents get cooled, grind it in the mixer.
- Remove the fibers by passing the mixture through sieve and keep it aside.
- Chop all the vegetables into fine pieces.
- Put the vegetables in a pan with enough salt and water and boil till it becomes soft.
- In a frying pan put one teaspoon ghee.
- Add jeera. Let it splutter.
- Add all the boiled vegetables and the ragi mixture and cook for 5 minutes.
- Add one small cup of toned milk and boil for 5 minutes.
- Add pepper powder and enough salt.
The consistency of the porridge must be like that of a soup.Serve hot with whole wheat bread or fruit