S turned three months last saturday and I having been thinking of all the possible foods I can introduce to him as he grows older.As a child I remember drinking Nachni (ragi ) satva or porridge. It was a must on my grandma's menu for us due to its nutritional values.We literally grew up drinking it twice a day. Soaked Ragi is crushed in a mixer and the milk is extracted. The ragi milk is cooked stirring continously and finally sugar and cow's milk are added to make a soup like consistency This satva is also made into a thick pudding like consistency however I need to take some tutorials from my grandmom before trying it out alone.Mom makes a sweet Bhakri(Bread) mixing ragi flour with grated coconut and jaggery.
During pregnancy I had strict instructions to include Nachni in my diet. I dont like sweet and we dont get ragi here I complained. I was sent a packet of ragi flour and a spicy recipe from home.Well I did have this at least twice a week then and it can serve as a healthy breakfast food.Its realtively simple and quick to cook.
2 tbs of ragi flour
2 finely chopped green chillies.
1/4 tsp grated ginger
1/2 cup yogurt.
Cilantro to garnish
salt to taste
Add the ragi flour to 1 cup water and make a smooth paste.Add the ginger and green chillies,cook for 5-7 minutes, stirring continuously.Its very important to stir continuously or it will form lumps.Add water if need to make the consistency of thick soup. Lower from flame and add the yogurt add salt and garnish with Cilantro.I didnt have it today so I didnt. This recipe is my contribution to JFI – Ragi/Finger Millet event hosted by Madhuram.