Ragi Semia
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Ingredients Needed:
- Ragi semiya- 2 cups
- Onion – 1
- Green chilli – 2
- Ginger – few
- Salt as needed
- Oil as needed
- For seasoning
- Mustard seeds – 1tbsp
- Urad dal – 1 tbsp
- Curry leaves – few
Preparation:
- Add enough amount of water in a bowl and add needed salt to it .Then add ragi semiya and soak for 3 minutes.[Note : Make sure water level is above ragi semiya and don't soak more than 3 minutes else it will get dissolved in water.]
- Drain off the water completely.
- Next step is to stream for 4 to 5 minutes. You can stream either using idli pot or using pressure cooker or using streamer.
- Put ragi semiya on the idli mould and stream it for 4 to 5 minutes like you prepare idli.
- Once done, fluff it and spread it on a plate.
- Streaming Process is done, lets move on to seasoning.
Method:
- In a pan, add oil, once oil gets heated add mustard seeds and urad dal and ginger. Once mustard splutters and chopped onion, green chilies and curry leaves.
- Saute till onion turns transparent. Then add streamed ragi semiya. Mix it well and cook in low flame for another 5 to 7 minutes. [Note: Check for seasoning and add salt if required]
- Remove from flame and serve hot! Actually no side dish is required you can have it along with any type of chutneys. I used to have it with sugar.
| Author: Mano Priya Vijay |
| Ingredients Needed |
|---|
Ragi semiya- 2 cups
|
Onion – 1
|
Green chilli – 2 nos.
|
Ginger – few
|
Oil – as needed
|
Salt – as needed
|
For
Seasoning
|
Mustard seeds – 1 tsp
|
Urad dal – 1 tsp
|
Curry leaves – few
|
Preparation:
Streaming Process is done, lets move on to seasoning.
Method:
Take enough amount of water in a bowl and add
needed salt to it .Then add ragi semiya and soak for 3 minutes.[Note : Make
sure water level is above ragi semiya and don't soak more than 3 minutes else it
will get dissolved in water.]
Drain off the water completely.
Next step is to stream for 4 to 5 minutes. You can
stream either using idli pot or using pressure cooker or using streamer.
Put ragi semiya on the idli mould and stream it
for 4 to 5 minutes like you prepare idli.
Once done, fluff it and spread it on a plate.
In a pan, add oil, once oil gets heated add
mustard seeds and urad dal and ginger. Once mustard splutters and chopped onion,
green chilies and curry leaves.
Saute till onion turns transparent. Then add
streamed ragi semiya. Mix it well and cook in low flame for another 5 to 7
minutes. [Note: Check for seasoning and add salt if required]
Remove from flame and serve hot! Actually no side dish is required you can have it along with any type of chutneys. I used to have it with sugar J
Remove from flame and serve hot! Actually no side dish is required you can have it along with any type of chutneys. I used to have it with sugar J
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Ragi – also known as Finger Millet in English, Kezhvaragu in Tamil, Ragi in Kannada and Malayalam, Ragulu in Telugu, Madua in Hindi. Using Ragi we can make Roties, dosa, semia, kanji or koozh – a porridge made with ragi. Ragi is one the most common weaning food for babies in India which helps in bone development in kids. It was one of the staple food in South India around 50 to 60 years back, my mom and dad used to say that their brreaksfast for the day would be either Kezhvaragu koozh or Kambu koozh. Even now it is staple food in many south Indian villages. Ragi is rich in proteins, it has anti-cancer properties, best food for diabetic patients, helps in bone development, lowers blood cholesterol level.
Ingredient 2:
Onion – also known as Vengayam in Tamil, Nirulli in Telugu, Savala in Malayalam, Neeruli in Kannada. Onions are mostly used in all cuisines all over the world. In Indian cuisines, onion and tomato plays a major role, where onion is the base for most of the recipes. Eating raw onions have more health benefits compared to cooked one. Onions protects our immune system, prevent cancer, helps in digestion as it is rich in fiber, Anti-bacterial and Anti-inflammatory.
Ingredient 3:
Green Chili – also known as Pachchii Milagai in Tamil, Patchimirapa in Telugu, Hasi Menasinakai in Kannada, Pachamulagu in Malayalam, Hari Mirch in Hindi. Green chilies are more popular in Andhra Pradesh and Telangana. Though it is very hot green chilies have many good health benefits. Green chilies are rich in Vitamin C thus it boosts immune systems, rich in antioxidants, anti-inflammatory, improves digestion, helps in skin care, weight loss.
Ingredient 4:
Ginger – also known as Inji in Tamil and Malayalam, Allam in Telugu, Alla in Kannada, Adu in Hindi. By saying ginger itself making me to feel the nice flavor of it. Using ginger in our recipes will kick up the flavor for our dishes. Ginger being a root vegetable, a natural spice has loads and loads of health benefits, they are widely used in medical treatment next to turmeric. We can incorporate ginger either fresh or dried or grounded or in juice form. It is used to treat various stomach problems, helps with motion sickness, in treatment of cold and flu, antibiotic, anti-cancer, and strengthens immune system. In South Indian traditional post-delivery treatment, ginger plays a major role and also gives relief from menstrual cramp pain.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Ragi – also known as Finger Millet in English, Kezhvaragu in Tamil, Ragi in Kannada and Malayalam, Ragulu in Telugu, Madua in Hindi. Using Ragi we can make Roties, dosa, semia, kanji or koozh – a porridge made with ragi. Ragi is one the most common weaning food for babies in India which helps in bone development in kids. It was one of the staple food in South India around 50 to 60 years back, my mom and dad used to say that their brreaksfast for the day would be either Kezhvaragu koozh or Kambu koozh. Even now it is staple food in many south Indian villages. Ragi is rich in proteins, it has anti-cancer properties, best food for diabetic patients, helps in bone development, lowers blood cholesterol level.
Ingredient 2:
Onion – also known as Vengayam in Tamil, Nirulli in Telugu, Savala in Malayalam, Neeruli in Kannada. Onions are mostly used in all cuisines all over the world. In Indian cuisines, onion and tomato plays a major role, where onion is the base for most of the recipes. Eating raw onions have more health benefits compared to cooked one. Onions protects our immune system, prevent cancer, helps in digestion as it is rich in fiber, Anti-bacterial and Anti-inflammatory.
Ingredient 3:
Green Chili – also known as Pachchii Milagai in Tamil, Patchimirapa in Telugu, Hasi Menasinakai in Kannada, Pachamulagu in Malayalam, Hari Mirch in Hindi. Green chilies are more popular in Andhra Pradesh and Telangana. Though it is very hot green chilies have many good health benefits. Green chilies are rich in Vitamin C thus it boosts immune systems, rich in antioxidants, anti-inflammatory, improves digestion, helps in skin care, weight loss.
Ingredient 4:
Ginger – also known as Inji in Tamil and Malayalam, Allam in Telugu, Alla in Kannada, Adu in Hindi. By saying ginger itself making me to feel the nice flavor of it. Using ginger in our recipes will kick up the flavor for our dishes. Ginger being a root vegetable, a natural spice has loads and loads of health benefits, they are widely used in medical treatment next to turmeric. We can incorporate ginger either fresh or dried or grounded or in juice form. It is used to treat various stomach problems, helps with motion sickness, in treatment of cold and flu, antibiotic, anti-cancer, and strengthens immune system. In South Indian traditional post-delivery treatment, ginger plays a major role and also gives relief from menstrual cramp pain.
Ingredient 5:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 6:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 7:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 8:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 9:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 6:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 7:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 8:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 9:
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