Monday, July 24, 2017

Vegetable Ragi Soup - Finger Millet Soup with Vegetables

VEGETABLE RAGI SOUP
Restaurants serving millet based food are on the rise today.  Most of the eateries in Karnataka have always been serving Ragi Muddae Oota since a long time. After the rise of the millets in the urban scene Ragi Soup has become the in- thing in food courts of corporate offices. Traditional Ragi Kanji turns into a nutritious Ragi Soup with the addition of vegetables! 

INGREDIENTS
Ragi flour - 2 tbsps
Finely chopped vegetables - 1/2 cup
Onion (Slivered) - 1 tbsp
Crushed ginger and garlic - 1 tsp
Crushed pepper - 1/2 tsp
Salt - 1/2 tsp
Olive oil or sesame oil - 1 tbsp
Water - 2 glasses 
METHOD
1. Steam cook the finely chopped vegetables till al dante.
2. Heat oil in a pan and fry the onion slivers till they turn golden brown.
3. Add crushed ginger and garlic and fry till it gives out a pleasant aroma.
4. Add the steamed vegetables and saute for two minutes.


5. Pour the two glasses of water into the pan and bring it to a boil.


6. Mix Ragi flour with little water to make a paste and stir it into the boiling water.
7. Stir and cook till it turns shiny and reaches a thin soup consistency.
8. Mix in salt and turn off flame.
 Garnish with crushed pepper and enjoy the Vegetable Ragi Soup while it is hot. 


You may add a dash of Tomato Sauce or Chilly Sauce if you wish to. Thin Vegetable Ragi Soup with the crunch of crushed pepper is a healthy and appetizing starter.Where as a thick soup becomes a healthy meal in itself.

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