Recipe: Make Ragi Parantha for breakfast, click to know recipe

 | 
AA

If you are troubled by eating sweets during the festive season, then today we have brought the recipe of Ragi Parantha for you. You can get praise by feeding this recipe to your family and friends.

If you are troubled by eating sweets during the festive season, then today we have brought the recipe of Ragi Parantha for you. You can get praise by feeding this recipe to your family and friends.

Ingredients to make the dough

1 cup ragi flour

Little ghee

Salt according to taste.

Stuffing Ingredients

Paneer, pomegranate seeds, and coriander leaves are chopped.

Method

First of all prepare the dough by adding salt, ghee, and water to the ragi. After that mash, the paneer and mix all the ingredients well in it. Then make a roll by stuffing this stuff in the dough and roast it on a griddle and serve hot with curd.

2- Alphonso and Kafirlime Risotto

Material

120 grams of cooked risotto rice

15 grams of olive oil

10 grams onion finely chopped

10 grams ginger finely chopped

5 grams ajwain

10 grams parsley chopped

15 grams mango pieces

20 grams of mango pulp

15 grams of kaffirlime chopped

5 grams of black pepper

10 grams of Parmesan cheese

Salt according to taste.

Garnishing Ingredients

5 grams fried glass noodles

5 grams of roasted carrot and mango skin

Chop some coriander leaves.

Method

Heat a pan, add olive oil, add onion, ginger, and celery, and stir well. Then add mango pulp, fresh parsley, and kaffirlime to it. In the meanwhile, add the cooked risotto rice and all other ingredients and mix well till it is mixed. Then put mango pieces in it and cook a little more. After this add salt, black pepper powder, and Parmesan cheese and let it cook till it looks creamy. Then take off the flame and serve garnished with glass noodles, carrots, mango skin, and coriander leaves.

3- Nongu Pal

Material

500 ml milk

8 pieces ice apple

5 grams almonds chopped

40 g sugar

2 grams cardamom

A little saffron.

Method

Boil the milk well and keep it in the fridge to cool down. Then put saffron in it. Now prepare ripe puree by removing the peels of the ice apple. When the milk cools down, add iced apple puree to it and mix well. Now put the remaining iced apple pieces in the kheer and then serve garnished with saffron and almond pieces.