“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Raagi powder preparation
Published On: 21 Apr 2007
Bengali: Laban / Noone
for more details, click the name of the ingredient
Take about 2 ltrs of water and boil.
Slowly add the raagi powder to the boiling water taking care that it would not form lumps by stirring constantly with a big spoon.
Keep it boiling until it forms a medium thick fluid.
Add salt, stir and put off the flame.
Add lemon juice and salt to butter milk.
Add 200 ml of butter milk to 200 ml of thick raagi fluid and take as break fast.
:- Take as much of this as possible every day. Goes down well with hot lime pickle or dry salt fish fry.
The raagi flour had stones ground in it. Is that how raagi flour is?
It is always better to cook the ragi powder the previous night and add curd (or thick buttermilk) and salt the next morning. This will help it to get Vitamin B and provides many other benefits.
Also be called Egg Junnu
Tala maamsam Chintakaya pulusu
Tyre pathiri is a Thick flat bread prepared with rice flour....
This is very tasty and quick recipe too. we can do any time ...
poha idli recipe is a soft, light and fluffy idlis made with...
Rava dosa is a very popular South Indian Breakfast which is...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements