Ragi Flour Conjee

Ragi Jaava

Ingredients:

Ragi Flour 4 tbsps
Salt to taste
Yogurt 1/2 cup
Grated Carrot 1 tbsp
Grated Cucumber 1 tbsp
Black Pepper Powder a pinch
Finely Chopped Cilantro 1 tsp

Method of preparation:

Whisk ragi flour with half a cup of water without any lumps.
Bring to boil 2 – 3 cups of water and season it with salt.
Pour diluted ragi flour into hot water by stirring continuously.
Make sure there are no lumps in the mixture, cook for a minute and remove onto a bowl.

For raita, mix together yogurt, carrot, cucumber, pepper powder, cilantro and salt.
Serve hot ragi flour conjee with a small bowl of above raita.

Notes: Make sure to add more hot water into the ragi flour conjee mixture to obtain desired consistency.

Barley Conjee

Barley Ginjala Jaava

Ingredients:

De-husked Barley Seeds 1/2 cup
Ground Black Pepper a pinch
Salt to taste

Method of preparation:

Boil barley in 3 – 4 cups of salted water until its cooked and turns soft.
Strain and discard the cooked barley seeds.
Serve the barley java with a hint of ground black pepper.

Notes: Make sure to thoroughly cook the barley seeds.