So true! We are insane. Politics is dirty and religion is just another name for politics. Don’t even get me started on things we do in the name of religion. Here’s just one example I found on the Internet today.
Summer has just started and we are already seeing the Sun shine in full glory. Air-conditioner is no respite in a small town India where power cuts everyday are a norm and not an exception. The best way to beat the heat then is summer foods. The one that tops the list in our family is “Ragi Ambali/ರಾಗಿ ಅಂಬಲಿ” or what is more popularly known as ragi malt. I won’t go into the health benefits of ragi. This gluten-free millet is now known widely among the health freaks and rightly so.
This can be served as breakfast or after lunch/dinner or can even act as a meal substitute esp in the afternoons when you don’t feel like eating anything.
- Ragi flour/ರಾಗಿ ಹಿಟ್ಟು – 2 tablespoons
- Water – 1 – 1/2 cups(varies according to how thick or thin you want it to be)
- Buttermilk – 1 cup(you can even use curd in place of buttermilk)
- Salt – as required
- Cilantro – for garnishing
- Garlic – 3-4 pods
- Onion – 1/2 small finely chopped
- Jeera – powdered/crushed
- Mix ragi flour in water ensuring no lumps are formed.
- Simmer the mixture for about 5-7 mins/Till you see the mixture boil. Keep stirring continuously. Also ensure you boil it properly else it tastes like flour while having the drink.
- Once you see it start boiling, add the salt, garlic and jeera. And take it off the stove once the mixture boils properly.
- Don’t worry if it is too thick/thin. It can be adjusted to your taste while serving.
- Once the mixture cools down put it in a refrigerator(optional step but preferred as this is best served when chilled).
- While serving add the buttermilk/curd and garnish it with cilantro and finely chopped onions. Omit the onions if you don’t like the raw onions.
Optional – you can also add some Jowar flour along with ragi flour. Although in this recipe I haven’t added, it is commonly added in North-Karnataka recipes.
Whenever I try introducing ragi to my friends(esp the ones from the North), they run away from it on seeing the colour. But guys trust me, it tastes great and this is one occasion where you need to see content over colour. It isn’t fair but lovely for sure. 🙂