Indian Vegetarian Recipes
ragi malt recipe | ragi porridge recipe | ragi java
https://www.vegrecipesofindia.com/ragi-malt/
are ragi malt or ragi porridge the same ?
ragi malt is a healthy breakfast drink made with ragi flour or sprouted ragi flour, water or milk. ragi porridge is a thicker version. though both the names ragi malt and ragi porridge are used interchangeably.
specifically, malt is the word used for drinks made with sprouted grains. even though i have used ragi flour, but even sprouted ragi flour can be used to make this nutritious drink. i have also not used milk as milk makes the malt heavy. so i avoid adding milk and make the malt with water.
i make ragi malt for breakfast at least twice a week. thus sharing the recipe. i also make ragi malt with soaked ragi seeds which require some extensive preparation, but making ragi malt with ragi flour is a breeze and gets done in less than 15 minutes. so sharing this quick method of making ragi malt with ragi flour. i personally prefer making ragi porridge with ragi flour as it gets done quickly.
ragi porridge has been a tradition in my family from decades. it was given to growing up kids, family members convalescing from an illness and aged family members. from my mother, i have learned many ragi recipes and they have been shared on the blog too.
ragi malt – 2 ways
- ragi malt can be made both sweet and savory. in this recipe post, i am sharing the sweet ragi malt recipe.
- for the savory version, ragi mixture is cooked in water. then after cooling in this ragi mixture, buttermilk is added. some more ingredients like cumin powder, onions, curry leaves etc can also be added. this savory ragi malt is called as ragi ambli and is a cooling drink.
what about this ragi malt recipe ?
- using this technique of making ragi malt won’t give you any lumps. the ragi malt will be smooth and without any lumps.
- very easy to make and takes less than 15 minutes right from start to finish.
- a forgiving recipe and more water or more ragi flour can be added as per your needs. the recipe can be halved, doubled or tripled easily.
- nuts, dry fruits and flavorings of your choice can be added. i always add cardamom powder and a few almonds or cashews.
- only water is used to make ragi malt as milk makes the ragi malt heavy. so this ragi malt recipe is a vegan recipe. though if you prefer, you can add half-half of water or milk or only milk.
- jaggery is added in the ragi malt instead of sugar. in the absence of jaggery, you can add sugar. for diabetics skip jaggery or sugar entirely.
- both ragi flour and sprouted ragi flour can be used to make this ragi malt recipe.
health benefits of ragi malt
- help in weight loss.
- keeps the bones strong and prevents conditions like osteoporosis due to ragi being an excellent source of calcium. 100 grams of ragi contains approx 350 mg of calcium. women should have foods with a good calcium content as with age deficiency of calcium can occur making the bones porous. thus it is beneficial for women to include ragi in their meals. ragi is also good for growing up kids.
- get rids of anemia as ragi is rich in iron.
- ragi is also a good source of proteins. thus making it an excellent source for protein intake for vegetarians.
- good for people having diabetes.
- helps in reducing cholesterol.
- ragi is good for people who have an aggravated pitta dosha.
- being gluten-free grain, ragi can be easily consumed in a gluten-free diet.
few points to keep in mind when having ragi
- ragi has a cooling nature. so best consumed during summers and hot seasons.
- folks suffering from kidney stone problem should not consume ragi.
- include more water when having ragi. when foods high in fibre are included in the diet, then more water has to be consumed. taking less water will cause constipation.
- have ragi in moderation in your diet. do not include ragi in excess as it may cause kidney stone problem due to it being a rich source of calcium.
Prep Time:2 mins
Cook Time:13 mins
Total Time:15 mins
ragi malt is a healthy breakfast drink made with ragi flour or sprouted ragi flour, water or milk and jaggery. this ragi malt recipe gives you a smooth drink without any lumps and can be made in less than 15 minutes. the ragi porridge recipe can be halved or doubled or tripled.
Servings:2
Calories:256
INGREDIENTS FOR ragi malt
(1 CUP = 250 ML)
for ragi slurry
- 4 tablespoons ragi flour or sprouted ragi flour (finger millet flour)
- ½ cup water
other ingredients
- 2 cups water
- 6 tablespoons jaggery powder or add as required – sugar can also be added instead of jaggery
- ¼ teaspoon cardamom powder
- 1 tablespoon chopped cashews – can use chopped almonds or blanched almond powder or a mix of dry fruits or nuts – optional
HOW TO MAKE ragi malt
cooking ragi for ragi porridge
- in a heavy or thick-bottomed saucepan or pan, take 2 cups of water.
- bring the water to a rolling boil on medium to medium-high flame.
-
then lower the flame and in a steady stream add the ragi slurry. right before adding the ragi slurry, do stir it once or twice in the bowl.
-
keeping the flame to a low, mix the ragi slurry in the hot boiling water with a wired whisk or spoon.
- simmer and cook on a low flame.
- in between do stir at intervals with a wired whisk or spoon.
- the mixture will thicken gradually.
-
overall cook for 10 to 12 minutes after adding the ragi slurry. the mixture will thicken more by this time. before proceeding to the next step, the ragi should be completely cooked. there should be no rawness in the taste. you can take a bit of the mixture in a spoon and taste it to check the raw taste.
- more or less of jaggery or sugar can be added.
- depending on the quality of ragi flour, you can add less or more water.
- for a thinner ragi malt, add more water and for a thick ragi porridge add less water.
- the recipe can be halved, doubled or tripled easily.
- you can add various nuts, dry fruits and flavorings of your choice.
- if you prefer, you can add half-half of water or milk or only milk in the malt.
- skip jaggery or sugar entirely for diabetics.
- both ragi flour and sprouted ragi flour can be used to make this ragi malt recipe.
how to make ragi malt
making ragi slurry
1. take 4 tablespoons ragi flour or sprouted ragi flour in a mixing bowl.
2. add ½ cup water.
3. using a small wired whisk or spoon mix the ragi flour with the water very well. there should be no lumps.
cooking ragi for ragi porridge
4. in a heavy or thick-bottomed saucepan or pan, take 2 cups of water. bring the water to a rolling boil on medium to medium-high flame. do note that depending on the quality of ragi flour, you can add less or more water. also for a thinner ragi malt, add more water and for a thick ragi porridge add less water.
5. then lower the flame and in a steady stream add the ragi slurry.
6. keeping the flame to a low, mix the ragi slurry in the hot water with a wired whisk or spoon.
7. simmer and cook on a low flame. the ragi solution will look thin initially but on cooking further will begin to thicken.
8. in between do stir at intervals with a wired whisk or spoon.
9. the mixture will thicken gradually.
10. overall cook for 10 to 12 minutes after adding the ragi slurry. the mixture will thicken more by this time. before proceeding to the next step, the ragi should be completely cooked. there should be no rawness in the taste. you can take a bit of the mixture in a spoon and taste it to check the raw taste.
making ragi malt
11. once the ragi has cooked completely, add 6 tablespoons jaggery powder or add as per taste. you can even add sugar. sweeteners like jaggery or sugar can also be skipped entirely for a diabetic friendly option.
11. mix again very well till all of the jaggery gets dissolved. if in case the ragi porridge becomes thick then add some more water.
note on jaggery: i have used organic jaggery powder and thus have not filtered its syrup. if using jaggery with many impurities, then mix it in ¼ cup water in a small pan. keep the pan on a low to medium flame and stir till all jaggery is dissolved. then strain the jaggery solution and add in the ragi malt.
12. add ¼ teaspoon cardamom powder.
13. next, add 1 tablespoon chopped cashews or cashew powder. you can even use chopped almonds. for small kids or toddlers, you can use blanched almond powder. various dry fruits and nuts or nut powder of your choice like add dates, pistachios, raisins etc can be added. nuts can also be skipped.
14. mix very well. ragi porridge will thicken more on cooling.
15. serve ragi malt hot or warm or at room temperature.
Indian Vegetarian Recipes
Paneer Tikka Masala
Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.
About This Recipe
You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.
Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.
They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.
There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.
This Paneer Tikka Masala
- is super creamy, smooth.
- goes well with naan, paratha.
- makes a comforting meal.
- leftovers are great as well!
Ingredients
There are 2 parts to this recipe- the paneer tikka and the curry.
Paneer Tikka
Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.
Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.
Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.
The Masala/Curry
Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.
Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.
Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!
Step by Step Instructions
1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- juice of 1/2 lime
2- Using a spatula or whisk, mix until all the ingredients are well combined.
3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).
4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.
6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.
7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
8- Then add 3 large tomatoes (chopped) along with the following:
- 1& 1/2 teaspoon curry powder
- 1/2 teaspoon Kashmiri red chili powder
- 3/4 teaspoon salt, or to taste
- 1 tablespoon sugar
9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.
15- Add the roasted paneer, onions and peppers into the curry.
16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Serving Suggestions
You can serve paneer tikka masala with the following:
- Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
- Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
- Roti: you can never go wrong with the classic Indian everyday bread.
- Tandoori roti: another great bread to serve the curry with.
Vegan Variation
For a vegan version of this recipe you can do the following substitutions:
- use extra-firm tofu in place of paneer.
- marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
- replace butter with vegan butter.
- replace heavy cream with coconut milk.
Tips & Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
Frequently Asked Questions
No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.
Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.
They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.
This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.
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Paneer Tikka Masala
Ingredients
Paneer Tikka
- 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder for color
- 1/4 teaspoon red chili powder or to taste
- 1/2 lime juice of
- 225 grams paneer cut into cubes
- 1 medium red onion quartered and separated into petals
- 1 medium green pepper cut into 1-inch cubes
Curry
- 1 tablespoon oil I used avocado oil, use oil of choice
- 2 tablespoons butter divided, unsalted or salted either works
- 1/2 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 large white onion roughly chopped, around 150 grams
- 3-4 large garlic cloves chopped
- 1 inch ginger chopped
- 3 large tomatoes roughly chopped, around 400 grams
- 1 & 1/2 teaspoon curry powder
- 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
- 3/4 teaspoon salt or to taste
- 1 tablespoon sugar I used granulated white sugar
- 1 cup water or more as needed
- 2-3 tablespoons heavy cream 30-45 ml
- 1 tablespoon chopped cilantro
Instructions
-
We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
-
To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.
Using a spatula or whisk, mix until all the ingredients are well combined.
-
Now add cubed paneer, onion (quartered and separated into petals) and green pepper
Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
-
Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
-
Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
-
Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
-
Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
-
Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
-
Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
-
Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
-
Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Video
Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
- Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.
Nutrition
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