Ragi Vermicelli Upma

Ragi - Finger Millet
Upma- A south Indian savory breakfast usually made with semolina with a thick porridge like consistency.

Ragi aka finger millet is a whole grain which is beneficial when included in any one's diet, especially the diabetics. This upma uses the vermicelli made with finger millet and whole wheat flours. Unlike the wheat vermicelli which is cooked in boiling water, this vermicelli is soaked in cold water for a few minutes, drained and then steamed.

Ingredients: (Yield 2 servings)
2 cups ragi vermicelli
1 tbsp. oil
1 tsp. split chickpeas / chana dal
1 tsp. skinned black gram / urad dal
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
2 green chillies, finely chopped
10 - 12 curry leaves
1 big onion, finely chopped
1 tomato, finely chopped
Mixed vegetables *
1 tsp. salt
* I used frozen carrot and peas. Finely chopped potato, beans and chayote can also be used.

Method:
* Heat oil in a pan and split chickpeas, skinned black gram, mustard seeds and cumin seeds. When the split chickpeas start to turn golden brown, add green chillies and curry leaves. Saute for few seconds and add onion. If using any chopped fresh vegetables, it is time to add them too. Stir intermittently and cook covered on low flame until the onion (and vegetables) turns soft. Next add tomatoes, salt and frozen vegetables if using. Cook until the tomatoes turn soft and mushy.
* Soak the ragi vermicelli in cold water for 3 minutes such that all the vermicelli strands are immersed completely in water. Soak for not more than three minutes. Drain the vermicelli completely after three minutes.
* Add vermicelli to the onion - tomato mixture and cook covered on low flame for about 8 to 10 minutes. Serve warm with chutney.
This post goes to Blogging marathon #77 under the theme "Whole Grains". Check out the page to read what other marathoners are cooking.

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Ragi Vermicelli - Mango Halwa & Ragi Vermicelli - Cracked Wheat Upma

Today marks the seventh and final day of BM#6 for the participants in group 1. Srivalli has paired bloggers on the final day so that we can cook picking a recipe from each other's blog, adhering to our themes. I have been paired with Archana and unfortunately, she hasn't blogged any recipes related to my theme 'Ragi'. And so, Srivalli has given me a green signal to go ahead with my own recipe and today, here I am with not one but two ragi recipes. A halwa and upma like a Bangalore's popular chowchow bhath combo. However instead of keeping it simple, I have paired ragi vermicelli with mango, the king of fruits for a flavorful halwa and with a delicious combo of cracked wheat - coconut in upma. The combinations did work out well resulting in yummy dishes.

Ragi Vermicelli - Mango Halwa:

Ingredients:
3/4 cup ragi vermicelli
Puree from a mango (I had about 3/4 cup)
1/2 cup water
Sugar to taste
1 tsp Cardamom powder
1 tbsp each - ghee and cashews

Method:
* Toast the cashews until golden in ghee and keep aside. To the same ghee, add the vermicelli and fry for a minute.
* Bring the water to a rolling boil and add the vermicelli and mango puree. Cook covered on low flame until vermicelli is done. Add extra water if needed. It takes a little longer than usual because of the addition of mango. Then add sugar and continue to cook until the sugar melts and gets incorporated into the mixture. Add cardamom powder and the toasted cashews and mix well. Turn off the stove.
Vermicelli can be cooked alone and then mango puree may be added. This second method surely cuts down the time but it would not be a thicker version of halwa.

Ragi Vermicelli - Cracked Wheat Upma:

Now let's move on to the second recipe. This one is a quick and healthy breakfast combined with the goodness of ragi and wheat. It takes around 10 minutes to prepare this breakfast and the addition of any veggies would make it wholesome.

Ingredients: (2 - 3 servings)

1 cup vermicelli

1/4 cup cracked wheat / godhuma rava

1/4 cup grated coconut (fresh / frozen)

3 green chillies, chopped fine ()

1.5 cup water

Salt to taste

For tadka:

1 - 2 Tbsp oil, 1 tsp chanadal, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp uraddal (split black gram), 1 Tbsp cashews (optional), few curry leaves

Method:

Heat oil in a pan and add the tadka ingredients. When the dals start to turn reddish, add the green chillies and sauté for a few seconds. Then add the water and salt to the pan. When water starts to boil, add the ragi vermicelli, cracked wheat and coconut. Stir well, lower the heat and cover the pan. Cook until done. 

Check what the other marathoners are cooking.

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Ragi Vermicelli - Mango Kheer

I love fruity kheers and this one resulted just because of that. A sure treat for mango lovers.

Ingredients:
3/4 cup ragi vermicelli (regular vermicelli can be substituted.)
Puree from a mango (I had about 3/4 cup)
3 cups milk (or as needed)
Sugar to taste
Cardamom powder
1 tbsp each - ghee and cashews

Method:

Heat the ghee in a pan and toast cashews until golden brown. Remove them with a slotted spoon and keep them aside. To the same ghee, add the vermicelli and toast for a minute.

Heat milk in a pan and add vermicelli. Cook on low - medium flame until the vermicelli strands are cooked, stirring in between. Then add the sugar, mango puree and cardamom powder. Stir the mixture well. Turn off the stove when sugar dissolves. Alternatively, the mango puree can be stirred once the kheer comes to room temperature.

This is my 'Ragi' themed post on day 5 of this BM#6. Check what the other marathoners are cooking.

Other ragi posts blogged earlier are
Ragi hurihittu / Unde
2 Minutes Ragi drink
Ragi - Brown Rice Idli
Ragi Sprouts Idli
Ragi Vermicelli Kheer
Ragi Cookies
Ragi Chakli
Ragi Dosas
Ragi Muddhe

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VeggiePlatter Turns 4 & Ragi Vermicelli Payasam

Veggieplatter turned 4 this month. What started as a journal to preserve our family recipes has turned into an obsession now, to put it mildly. :)
I am not the kind who gets excited about birthday / anniversary celebrations and that's why prior to this, there have been no posts of that kind here. However, this time I want to take the opportunity to thank everyone who has been a part of this incredible journey.  I am sincerely thankful to each and everyone who chose to spend a portion of their valuable time at my space and have encouraged me through their valuable comments and emails. I hope your love and support continues. :)

I thought of celebrating the occasion with something sweet. A bowl of kheer entices me more than a piece of cake and so thought of posting this delicious payasam / kheer recipe. Today's main ingredient of the payasam happens to be ragi vermicelli making it more yummy with the distinctive flavor of ragi and also healthier than the regular vermicelli version.

Ingredients:
Ragi vermicelli - 1/4 cup
Whole milk - 1 & 1/4 cups
Sugar - 1/4 cup
Cardamom powder - 1/4 tsp
Cashew nuts & raisins - 1 Tbsp each
Ghee / Clarified butter - 2 tsp

The Cooking part:
* Roast the ragi vermicelli for a couple of minutes and keep it aside. 
* Heat the milk in a cooking vessel or non-stick saucepan on a low-medium flame. Then add vermicelli and cook till it is done, stirring in between.
* Add sugar and cardamom powder to the vermicelli and continue to cook until the sugar melts. Turn off the heat.
* In the mean time, toast the cashews and raisins in ghee and add them to the cooked payasam and stir well.
This payasam tastes equally good warm / chilled.

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