Finger millet (also known as ragi / Muthari kurukku / Kezhvaragu / pampered corn / Nachni / Eleusine coracana / 䅟子), is a rich source of calcium, protein, fiber, vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin).
This grain is very cooling on a hot day, especially for hot summer or dry spell (kemarau) such as an extreme one that we had in Singapore from February to mid March 2014. It is the driest one since 1869 for Singapore.
|withered bougainvillea during a dry spell in Singapore (2014)|
Finger millet can grow with less water than rice and wheat does.
Thank you for the finger millet that Candida gave me (and baby Ren)! She has given liquid of finger millet – mixed with milk – to her baby girl Divita since she turned 6 months old.
The choice for finger millet over wheat is probably due to more easily digested proteins of the former.
Finger millet also contains the amino acid methionine (Met / M) – the only amino acid coded by the initiation codon AUG of mRNA for protein synthesis.
For #AtoZChallenge on 2014 April 07 Mon, I lovingly present a recipe of East Asian style Finger millet porridge by ServicefromHeart.
Preparation time: 20 minutes
Cooking time: 30 minutes
♥ 3 tbsp finger millet seeds (穇子)
♥ 1 tsp wolfberries (枸杞子), washed & soaked until fluffy
♥ 1 egg (鸡蛋)
♥ 1 tsp sesame oil (麻油)
♥ grounded white pepper (白胡椒粉) to taste
♥ 1 fresh parsley leaf (香菜叶)
1. Wash ragi by rubbing them in water for a minimum of 3 times.
2. Soak ragi overnight or at least 15 minutes.
3. Add finger millet to soup stock / boiled filtered water.
4. Stir finger millet continuously to ensure thorough cooking until the porridge thickens and bubbles stop to form on surface.
5. When finger millet is almost cooked, gently add egg & wolfberry. Stir.
6. Add white pepper. Mix well.
7. Garnish with parsley.
Other recipes that I love:
♥ An advice to cook ragi properly to prevent constipation from Yummy Tummy
♥ ragi drink for baby by Oishi
♥ Ragi porridge recipe for baby
♥ Sweet ragi malt
♥ Swathi combines ragi and oats