.
Ragi Vermicelli
Ingredients
| Refined wheat flour |
30 g |
| Whole wheat flour |
40 g |
| Ragi |
30 g |
| Water |
30 ml |
| Salt |
2 g |
Method
-
Sieve refined wheat flour, whole wheat flour and ragi flour blends in a BS 60 mesh sieve, steam for five minutes, cool and sieve again.
-
Fill the flour in the mixing compartment of the pasta-making machine and blend with water and salt for 30 minutes and extrude.
-
Steam the vermicelli for 5 minutes
-
Allow to temper in room temperature for 8 hours
-
Dry in a cabinet drier at 60  for 6 hours.
Ragi Idiyappam
Ingredients
| Rice flour |
80 g |
| Ragi |
30 g |
| Water |
30 ml |
| Salt |
2 g |
Method
-
Sieve rice flour and ragi flour blends in a BS 60 mesh sieve, steam for five minutes, cool and sieve again.
-
Fill the flour in the mixing compartment of the pasta-making machine and blend with water and salt for 30 minutes and extrude.
-
Steam the idiyappam for 5 minutes
-
Allow to temper in room temperature for 8 hours
-
Dry in a cabinet drier at 60 for 6 hours.
Paniyaram
 Ingredients
| Parboiled rice |
50 g |
| Raw rice |
50 g |
| Ragi flour |
50 g |
| Black gram dhal |
25 g |
| Fenugreek |
2.5 g |
Method
-
The cleaned and milled rice, millets and other ingredients were washed with water, drained and soaked with fresh water for 6 hours.
-
The soaked water was drained and the soaked ingredients were ground in an electrically operated stone grinder till the batter became smooth in texture.
-
The batter was mixed with 2 per cent salt and left to ferment for 12 hours at room temperature.
-
The paniyaram mould was greased with 2 tsp oil and the fermented batter was poured into the paniyaram moulds and cooked on each side till well cooked and golden brown. The paniyaram was cooled and evaluated.
Ragi Halwa
 Ingredients
| Ragi flour |
100 g |
| Powdered sugar |
100 g |
| Ghee |
100g |
| Cardamom powder |
1 pinch |
| Cashewnuts |
10 g |
Method
-
Fry ragi flour in half the amount of given ghee in a heavy bottom kadai
-
Add coconut milk powder with the flour and cook the flour in water
-
When it thickens add sugar
-
When the halwa forms a mass add the remaining ghee
-
Stir continuously till the halwa leaves the sides of the pan and the ghee separates from halwa
-
Add the coarsely ground cashew nuts
-
Spread on a greased tray and cut into pieces.
PREPARATION OF READY-TO-USE BEVERAGE MIX **
PREPARATION OF NUTRIMIX **
Technologies Available
* - Post Harvest Technology Centre, TNAU, Coimbatore.
** - Home Science College and Research Institute, TNAU, Madurai.
Source
http://www.sakthifoundation.org/kitchen_breakfast-2.htm
www.cftri.com/alumni/html/news/cftri.html
foodrecipesindia.blogspot.com/2008/08/rajgira...
http://www.egglesscooking.com/images/sweets/ragi/boil-it.jpg |
