Ragi Poraidge

 
• Finger millet  or Ragi Flour - 1 cup
• Water - 1 ½ - 2cup
• Salt - To taste

1. Keep the water to boil  except ½ cup water.
2. In a small bowl take the remaining water and mix with the flour to make a nice paste.
3. When water starts to boil add this paste and stir constantly without stopping.
4. When the raw smell goes then switch off the stove.
5. Add salt and have it in 2 ways.

Note: (a)Sweet version:- Add milk and sugar or jaggery (b)Salty version:- Add butter milk and pepper powder or green chilly Tip: How can we come to know that ragi is cooked or not? If the colour become very dark then it is ready.

Hot Sweet & Sour Paste

• Tamarind strips - 100gms
  
• Chillies - 15 no.(green or red)
  
• Jaggery - ½ cup
  
• Salt - 1tsp
  
• Cumin seeds - 1tsp
  
• Mustard seeds - ½ tsp
• Oil - 1tbsp (hot)

1. Heat the  tamarind in 1/3 cup water.
2. When it starts to boil, switch off the fire.
3. Cool it till you can be handled.
4. Now put jaggery, tamarind with water and chillies in a small wet grinder.
5. Run till the ingredients are crushed coarsely.
6. Add salt, cumin seeds, run again till it become smooth.
7. Use as little water as possible.
8. Heat oil, add mustard seeds, allow to splutter.
9. Pour over paste, mix gently till well mixed.
10. Store in a clean and airtight glass bottle  in refrigerator till required.