Keppai Koozh (Ragi Porridge)

Keppai Koozh (Ragi Porridge)

Summer has started... Drinking koozh, really helps us to prevent from getting dehydrated. And adding all the nutrients, here is the healthy koozh recipe.. Prepare it before night. Mix it with Buttermilk in the morning and have it along with small onions, Green Chillis and  Brinjal Kuzhambu.. You will feel really fresh and cool all day long..

Here is the perfect summer breakfast recipe..

Ingredients:

Ragi Flour                  - 1 cup

Cooked Rice              - 1/2 cup

Salt                             - As required

ButterMilk                  - As required

Procedure:

• Take a heavy bottomed vessel. I usually prefer my cooker. Add enough water and salt to the  Ragi flour. Enough water should be added to obtain dosai batter consistency. Mix well and keep it aside for 1 to 2 hrs. This is done for fermenting the flour.
• After that, measure ragi flour mix. Now add same amount of water to the ragi  flour mix, add also cooked rice and start cooking the koozh. You can also skip adding cooked rice. It just gives additional taste.
• Keep on stirring in between or else the koozh may get burnt in the bottom. Cook in medium flame untill its  cooked. Once koozh changes its color, i.e when it becomes dark brown color, it indicates that its cooked.
• switch off the flame and  let the koozh ferment for the whole night. Fermenting enhances nutritional benefits. You can also prepare in the morning and drink immediately.
• The next morning, take out  liitle koozh in a vessel. add enough buttermilk and dissolve it.  Enjoy it with small onions, Green chillies or Brinjal Kuzhambu For Koozh
• You can also have koozh as such, without dissolving in buttermilk, along with  Brinjal Kuzhambu.
• Enjoy your healthy breakfast..

Brinjal Kuzhambu For Koozh

Brinjal Kuzhambu For Koozh

This is the kuzhambu, which is prepared specially to have along with koozh.. Here its that easy and yummy recipe. Here is the recipe..

Ingredients:

Brinjal                    - 4

Tamarind               - small lemon size ball

Mustard Seeds       - 1 tsp

Fenugreek Seeds    - 1 tsp

Salt                         - As required

Oil                          - As required

Curry Leaves         - few

To Grind:

Small Onion        - 5

Tomato                - 1 (small)

Turmeric Powder - 1/4 tsp

Coriander Powder- 1 tsp

Procedure:

• Chop Brinjal into little bigger pieces. Grind everything under 'To Grind'. Extract juice from tamarind.
• Heat oil in a cooker. Add mustard seeds and fenugreek seeds.
• When they splutter add brinjal and curry leaves.
• Saute brinjals for some time and then add ground masala.
• After the raw flavor of masala goes off, add tamarind extract and salt.
• Add very little water and cook for a whistle.
• Your kuzhambu is ready.