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.

Tweet This Buzz This Delicious Talimpu Facebook Stumble

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.

Tweet This Buzz This Delicious Talimpu Facebook Stumble