Ragi Semiya

Ragi Semiya is one of the healthy breakfast recipes. It is known as fingermillet in english and kaezhvaragu in tamil.   People have started to forget about our traditional, old  ingredients like ragi, kambu, cholam. They are highly nutritious and are very cheap to get. Infact they are called as poor man’s crops in Economics. Nowadays the doctors are also advising to increase the intake of these items.   I have seen people making only idli and dosai for their breakfast. But it is good to reduce the intake of rice and substitute it with these crops as we have accepted to consume oats.  And now I make idli and dosai very rarely, may be once in a month or two. Before wedding, my amma makes ragi koozh once in a week for our tiffin. But after my wedding I have totally forgotten about these wonderful items. But after a break, I have now started to make these healthy recipes. You can make a lot of recipes with these millets.  Here, I have given you a recipe for ragi semiya. The cooking method differs from our normal semiya. When I made this at home, My husband gave a weird expression on seeing its colour. He asked me” Hey Niranjana, what is this item looking so ugly?” But after tasting this he said it is good. Yes!!! he has not tasted it before. But now he happily eats these recipes.

INGREDIENTS

Ragi Semiya– 2 cups

Water – 2 cups

Onion – 1

Tomato – 1

Coriander leaves – few

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For tempering

Oil – 2 tbsp

Mustard – 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

Green chillies – 2

Salt – As required

  • Measure and roast the Ragi Semiya in the pan and keep it aside.
  • Take water, add salt and soak the ragi semiya in water for 3 minutes. Drain the water completely.
  • Steam cook the soaked ragi semiya in idli steamer or pressure cooker for 5 minutes.
  • Turn off the stove and spread the steam cooked ragi semiya on a plate.Add cold water to it and frain the water immediately. This will prevent the sticking of semiya one to one.
  • Now add oil in a pan and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown, add green chillies and curry leaves.
  • Add the finely chopped onion and saute until they turn golden brown. Then add the chopped tomatoes and cook it for 5-10 minutes with very little water.
  • At this stage add the cooked semiya and mix it well with other ingredients.
  • Garnish it with coriander leaves.

Note: You can add other vegetables if necessary. It makes upma more tasty.

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Vegetable Vermicelli

Semiya upma is also known as Vermicelli upma which is my all time favourite. Though we make Rava upma frequently at home, I like semiya upma than rava upma. Whenever I make, either it will not be cooked properly or it will become mushy. It took sometime to make Vermicelli upma perfectly. Once learnt, it is very easy to make tiffin for breakfast or dinner. With veggies, it make a wholesome recipe.

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INGREDIENTS

Semolina– 1 cup

Water – 1 1/2 cups

Vegetables

Tomato – 1

Carrot – 1

Potato – 1

Beans – 6

Peas – One Handful

Onion – 2

For tempering

Oil – 2 tbsp

Ghee – 2 tbsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

Green chillies – 2

Coriander leaves – few

Salt – As required

Turmeric powder – A pinch

  • Measure and roast the Semolina in the pan and keep it aside.
  • Measure the required quantity of water and allow it to boil. Once they start to boil, turn off the stove, add the roasted semolina and close the lid.
  • When you open the lid you can see the semolina cooked. Drain the excess water.
  • Chop the vegetables into small cubes. Pressure cook it for one or two whistles.
  • In a pan add oil and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown add green chillies and curry leaves.
  • Add chopped onions and saute until they turn golden brown. Then add the tomatoes and cook with little water.
  • Once the tomatoes are cooked add the cooked vegetables and saute for two minutes.
  • Add salt, turmeric powder and blend everything well.
  • Finally add the cooked semolina and mix with the vegetables.
  • Stir gently so that they donot stick with each other.
  • Garnish with coriander leaves.
  • Add ghee over the vegetable semiya after turning off the stove.
  • Serve it with Coconut chutney.

Note:

Roast the vermicelli before cooking. Else you can get the roasted semiya.

Cook the vermicelli separately. Boil the water, turn off the stove and then add the roasted vermicelli. Donot boil the vermicelli.

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Sooji Roti

Rava Roti or Sooji Roti is completely a different recipe for me. Usually we make upma, idli and dosai out of semolina. I came across this recipe in a cookbook and want to give a try. The recipe tasted different and it can be made in a jiffy. I loved this recipe and ‘K’ too.  We had this with tomato ketchup but I felt something that is very spicy will go best with this roti.

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INGREDIENTS

Sooji – 1 cup

Water – 1 cup

Curd – 2 tbsp

For tempering

Oil – 2 tbsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

Curry leaves – few

Cilantro – few

Green chillies – 2

Salt – As required

  • Measure and roast the sooji in the pan and keep it aside.
  • In a kadai, add oil and splutter mustard seeds. Once they crack, add channa dhal and urad dhal.
  • Add water, salt and allow it to boil.
  • When they start to boil, add sooji and mix without forming any lumps.
  • continuously stir so that they do not stick to the bottom.
  • Turn off the stove and allow it to cool for 5 minutes.
  • Add curd, green chillies, cilantro and curry leaves to the rava mixture.
  • Knead it well to make a dough.
  • Make small balls and press it with the hands to make roti.  Dont make it into a very thin roti.
  • Now heat the tawa, place the roti and drizzle some oil.  Cook it on both the sides.
  • Serve it with tomato sauce or any spicy chutney.

Note: You can also use onions.

Instead of adding the curry leaves, chillies and onions as such, you can grind them and mix with the dough.

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