Posts filed under ‘Millets’

Fasting and feasting- Bhagar (spicy Barnyard millet) and Danyachi (Groundnut) Amti

Bhagar and Danyachi amti is a typical Maharashtrian feast made during religious fasts.This spicy dish is a great gluten free meal option even on non-fasting days

Continue Reading July 15, 2016 at 1:50 am 1 comment

‘Super Grains’ for a Super Summer Breakfast!Nagli Ambil/Ragi Kanji Recipe

Nagli Ambil (Ragi Kanji) is a quick,rustic porridge made from Nagli/Ragi/Finger Millet flour, usually served for breakfast in many parts of Maharashtra. The nutritive benefits of Nagli are well known since ancient times. In fact these are our very own ‘Super Grains’,making a fashionable comeback of sorts, with smart colourful boxes labelled ‘Millets’ , sitting fashionably on the health food aisle in supermarkets! 🙂 A bowl of Ragi Kanji in the morning serves as a calcium+protein rich, power packed breakfast and also helps to keep the body cool (nugget of my Grandma’s wisdom J). This is one of my most…

Continue Reading April 27, 2016 at 3:49 am 2 comments

‘Super Grain’ for a Super Summer Breakfast!Nagli Ambil/Ragi Kanji

Nagli Ambil (Ragi Kanji) is a quick,rustic porridge made from Nagli/Ragi/Finger Millet flour, usually served for breakfast in many parts of Maharashtra.

The nutritive benefits of Nagli are well known since ancient times. In fact these are our very own ‘Super Grains’,making a fashionable comeback of sorts, with smart colourful boxes labelled ‘Millets’ , sitting fashionably on the health food aisle in supermarkets! 🙂

Ambil Blog

A bowl of Ragi Kanji in the morning serves as a calcium+protein rich, power packed breakfast and also helps to keep the body cool (nugget of my Grandma’s wisdom J). This is one of my most favourite Summer breakfast and takes me back to my childhood, each time I have it!

Try to use Nagli flour made with the skin on for best results. I prefer this savoury version of the porridge over the sweet version, since I am not very fond of sweets. You can adjust the water- flour ratio to make a porridge consistency to your liking. For a refreshing kick you can top it with homemade curd or buttermilk. When I posted the Ambil photo on FB, I got a few new ideas of adding garlic/onion tadka to the Ambil. Will do that next time and update here. Till then here’s the recipe for Nagli Ambil/Ragi Kanji .

Ambil

Nagli Ambil/Ragi Kanji recipe
Serves: 2
Cooking time: 10 Minutes
Ingredients

2 ½ Cups water

3 tablespoon Ragi Flour

1 teaspoon cumin seeds

½ teaspoon Ajwain

¼ teaspoon Hing (Asafoetida)

Salt to taste

2-3 tablespoon Curd/Buttermilk for topping (optional)

Pinch of Cumin powder for garnish (optional)

Method

Heat 2 cups of water in a saucepan. To the leftover ½ cup of water add the Nagli flour and stir to dissolve it completely till no lumps remain.

Add the cumin seeds, ajwain, hing and salt.

Once the water starts boiling, slowly add the ragi-water mixture, stirring constantly to ensure that no lumps are formed. Cook and stir for 1-2 minutes.

Serve hot with a dollop of Ghee or cool completely and serve topped with curd/buttermilk. Sprinkle some cumin powder if you like.

April 26, 2016 at 3:48 pm Leave a comment


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