My son, after his short stint with swimming lessons last year, stays away from swimming pools. He won’t even go near the pool at any cost.
It was not surprising that on a day out, my kid was on the trampoline. All.the.time.
He was there from morning 11 till evening 5, when it was time to return. All the other kids were in the pool, even two-year old ones.
He was jumping all day long, yet he didn’t seem tired. So unlike his home avatar, where he goes “I am so tired”, the minute I ask him to do some work.
Kids….and the less said about the dad, the better!
Anyway, after that hot day out, I decided that I will never venture out in summer for outings! Don’t know how long I will hold on to that, but if I do go out next time, I am going to make a batch of this koozhu(porridge) and go.
Ragi koozh is something new to me, it’s farmers’ food. It’s cooling and tasted so nice to me. The taste may not appeal initially to everyone, it’s almost like switching from white bread to whole wheat bread. But give it a try, chances are you won’t regret it.
Check out what other participants are doing for BM 27, a month-long marathon at the Blogging Marathon Page.
Recipe Source: Gayathri’s Cook Spot
- Ragi Flour : 1 cup
- Cooked rice : 1/2 cup
- Pearl onions
- Pickle of your choice
- Mix ragi flour, cooked rice (I mashed it a bit with my hands) and salt to about half a cup water to get a thick batter of idli batter consistency. You might have to adjust the amount of water to get it right.
- Set aside and let it ferment for a minimum of four hours or preferably overnight.
- The batter would have foamed up a little the next morning. Mix it. Measure out this batter. It was about 1.5 cups for me. Bring the same amount of water to a boil and add this batter to it.
- Stir now and then and stir continuously once it starts to thicken.
- Stir, stir, stir till it all comes together – for about 20-30 minutes. It was about 40 minutes for me, but I had help. So it wasnt my arms that was aching :D. The koozh shouldnt be sticky when you touch it.
- Take off the heat and let it rest for 4-5 hours, if possible.
- To serve : To make one cup of koozh, add 3/4th of the prepared koozh and fill the rest with buttermilk or water or a combination of both. Mix and add chopped pearl onions to it. Serve with any pickle of your choice.
Note: Instead of using cooked rice, you can use uncooked raw rice. You should wash and grind the rice and add it to the boiling water along with the ragi batter. You can refer here for the recipe and step by step pictures.
This needs to be cooked at least for a minimum of 20 minutes, apparently uncooked ragi might give you a stomach ache.
This is an age-old traditional recipe. I don’t know whether I got it correctly or not. I liked this koozh and would welcome suggestions/corrections if there are any!