Ragi Malt | Ragi Sari | Ambali | Healthy Food for Babies | Finger Millet

Ragi Malt is the most healthies food for your babies and it is called ambali in Tamil and ragi sari in Kannada. We can make sweet ragi malt or salt, whatever is your wish. Ragi sari is given as the first food for babies after 6 months of birth, as it is good time to start this recipe. Ragi Malt is a combination of Ragi, Wheat, Rice, Cashewnuts, Almonds, Black pepper corns and Jeera (Cumin Seeds).

Ingredients

1. Ragi -  250 grams
2. Wheat – 250 grams
3. Rice – 250 grams
4. Cashewnuts – 50 grams
5. Almonds – 50 
6. Black Pepper Corns – 10 seeds
7. Cumin Seeds (Jeera) – 1 teaspoon

Before start doing the recipe, wash, soak and dry ragi, wheat and rice for 5 to 6 hours. It is better if you sun dry them. Let’s see how we can prepare ragi malt.

Method / Directions

1. In a pan, add Ragi.
2. Sauté them for 4 to 5 minutes until it changes it colour.
3. Add the ragi into a mixing bowl.
4. Next, add Wheat into the pan.
5. Sauté them for 4 to 5 minutes until it changes it colour.
6. Add them into the same mixing bowl.
7. Add Rice into the pan.
8. Sauté them for 3 to 4 minutes until it changes it colour.
9. Add them into the mixing bowl.
10. Add Cashewnuts into the pan.
11. Sauté them for 2 to 3 minutes until it changes it colour.
12. Add them into the mixing bowl.
13. Add Almonds into the pan.
14. Sauté them for 1 to 2 minutes until it changes it colour.
15. Add them into the mixing bowl.
16. Add Black Pepper Corns into the pan.
17. Sauté them for few seconds.
18. Add them into the mixing bowl.
19. Finally, we will add Cumin Seeds into the pan.
20. Sauté them for few seconds.
21. Add them into the mixing bowl.
22. Alright, I’ve everything in the mixing bowl and blend them all together.
23. Now using a fine mesh strainer, we will strain the ragi malt mixture and now we have fine powder.
24. We can store this ragi malt mixture in an air-tight container for later use.

Now let me show you how you can prepare the ragi malt recipe.

1. Just add 1 tablespoon of ragi malt in a small pan.
2. Add some water and mix it well to make a thick consistent batter. If your batter becomes too thin, you can always add another tablespoon of ragi malt.
3. Depending upon what your baby likes, you can either add salt or sugar as per taste.
4. Mix it well.
5. I’ll also add little bit of milk and a drop of Ghee, mix it well.
6. Alright, your ragi malt is ready. This is the healthiest food for your baby after 6 months of birth. 

Do prepare this recipe by yourself.

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Kadai Paneer Dry

Kadai Paneer is one of the most popular paneer recipe along with other paneer recipes and it could be made dry, semi dry or gravy version. But in this video, I’m going show you dry version of Kadai Paneer. The reason why this recipe is called as kadai paneer because it is completely prepared in a kadai which is an Indian cookware similar to a Chinese wok. But if you have a kadai or wok then you can prepare the same dish in a pan.

Ingredients

1. Paneer Cubes – 250 grams
2. Cooking Oil – 2 tablespoons
3. Ginger Garlic Paste – 1 teaspoon
4. Tomatoes – 5 to 6 (Small sized, finely chopped)
5. Dry red chillies – 5 to 6
6. Coriander Seeds – 1 ½ tablespoons
7. Capsicum – 1 cup (Julienne)
8. Green Chilies – 1 to 2 (sliced, diagonally)
9. Salt as per taste
10. Garam Masala Powder (Whole Spice Powder)– ½ teaspoon
11. Kasturi Methi (Fenugreek Leaves Dry)– 1 ½ teaspoon
12. Ginger – ¾ inch (julienne)
13. Coriander Leaves – ½ cup (finely chopped)

Method / Directions

1. In a Kadai add two tablespoons of oil. 
2. Add 1 teaspoon of ginger garlic paste. If you have don’t have ginger garlic paste then you can simply add a ¾ inch of finely chopped ginger and 6 to 7 finely chopped garlic.
3. Sauté them till the raw smell disappears.
4. Add 5 to 6 small sized finely chopped tomatoes. 
5. On a low flame, sauté the tomatoes till they become soft.
6. In the meantime, prepare the coriander seeds and dry red chilli powder. In a small pan, add 5 to 6 dry red chillies and 1 ½ tablespoons of coriander seeds. Lightly roast them for a minute or two. 
7. Transfer them into a mixer and make a rough powder. This restaurant style kadai paneer recipe gets its flavours from freshly pounded coriander seeds and dry red chilies. Adding freshly pounded spices do make a lot of difference to the food that we cook.
8. After 8-10 minutes, add this spices powder to the tomatoes. 
9. Mix everything well until the entire mixture becomes like a paste and starts to leave oil.
10. Add 1 cup of capsicum juliennes and 1 to 2 chopped green chilies. The capsicum can also be diced, but making juliennes means faster cooking.
11. Mix everything and sauté them for about 8-10 minutes again till the capsicums are half cooked.
12. When the mixture starts to look dry, you can sprinkle some water.
13. Add salt as per taste and add ½ teaspoon of garam masala powder. 
14. Mix them well with the rest of the masala.
15. Now it is time to add the paneer which is cut into cubes. 
16. Give them nice mix with the masala and cook them for 2 to 3 minutes in the masala.
17. Finally, add 1 ½ teaspoon of kasturi methi, ¾ inch of ginger julienne and ½ cup of chopped coriander leaves. 
18. Mix and sauté them for 2-3 minutes.

Now your kadai paneer dry is ready and you can serve it hot with rotis or naans.

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