Can I mix ragi and egg nog?

[Jatka Bandi]

Manaki (US lo vundevi. Ippudu India lo kuda vunnayi) stores lo dorike cold egg nog and boil and cool chesina pure ragi pindini kalipi tagochantara?

 

Ragi recipes cheppandi.. for drink.. 

[usetime63]

Ragi java mix yogurt at end. 

[lollilolli2020]

7 hours ago, Jatka Bandi said:

Manaki (US lo vundevi. Ippudu India lo kuda vunnayi) stores lo dorike cold egg nog and boil and cool chesina pure ragi pindini kalipi tagochantara?

 

Ragi recipes cheppandi.. for drink.. 

ragi pindi ni oka medium size mason jar lo poyi oka 1 table spoon antha or little more generous amount. add pinch of salt. 
water posi soak cheyyi overnight, mason jar lid plate tesesi cloth toh close cheyyi. (same concept like fermenting idly or dosa batter); morning you see flour sediment avtadii top water ni first boil cheyyi then bottom sediment ni andulo poyi konchem thick ayyedaka boil cheyy. ambali ready ( you can make it interesting by adding sprouts, carrot shred, can soak jonnalu and cook them; also can add left over rice with some onions to it) 
same mason jar ni reuse cheyyi without washing (aa culture ni use cheyadam kosam) I wash it every week so I take some culture out of it to use it next time. 
 

same process can be used for jowar flour, bajra flour too. 

idi ambali process.

some ppl use jaggery, some ppl use curd but I do the above process. 

for children--take some  water add little oil + pinch of salt and boil while its boiling ; add ragi flour to a small glass stir it slowly to make slurry so that no lumps are formed and then add to boiled water above to make a thick porridge type but not so thick but not so liquid semi solid anukoo. In this ppl use jaggery too make it palatable which we don't do. 

[Jatka Bandi]

7 hours ago, lollilolli2020 said:

ragi pindi ni oka medium size mason jar lo poyi oka 1 table spoon antha or little more generous amount. add pinch of salt. 
water posi soak cheyyi overnight, mason jar lid plate tesesi cloth toh close cheyyi. (same concept like fermenting idly or dosa batter); morning you see flour sediment avtadii top water ni first boil cheyyi then bottom sediment ni andulo poyi konchem thick ayyedaka boil cheyy. ambali ready ( you can make it interesting by adding sprouts, carrot shred, can soak jonnalu and cook them; also can add left over rice with some onions to it) 
same mason jar ni reuse cheyyi without washing (aa culture ni use cheyadam kosam) I wash it every week so I take some culture out of it to use it next time. 
 

same process can be used for jowar flour, bajra flour too. 

idi ambali process.

some ppl use jaggery, some ppl use curd but I do the above process. 

for children--take some  water add little oil + pinch of salt and boil while its boiling ; add ragi flour to a small glass stir it slowly to make slurry so that no lumps are formed and then add to boiled water above to make a thick porridge type but not so thick but not so liquid semi solid anukoo. In this ppl use jaggery too make it palatable which we don't do. 

Interesting try chesta. But boiling kills the fermentation kada. Inka labham enti?

[karna11]

2 minutes ago, Jatka Bandi said:

Interesting try chesta. But boiling kills the fermentation kada. Inka labham enti?

First raagi flour ni 1 cup flour mix with 2 cups night antha soak cheyyi lumps lekunda, morning boiling water(I used karcrpaku karam,onions, chillis) lo soak chesina mix ni add cheyyi 5 min anthe then serve your malt

[lollilolli2020]

4 hours ago, Jatka Bandi said:

Interesting try chesta. But boiling kills the fermentation kada. Inka labham enti?

Idi probiotic ani nenu market cheyalede. 
its just a way of making ambali; 

same idly dosa kuda you cook so it kills the fermentation. basically microbes makes it easy to digest andulo Inka extra em ledu, a way of cooking anukoo. 

[Jatka Bandi]

17 hours ago, lollilolli2020 said:

Idi probiotic ani nenu market cheyalede. 
its just a way of making ambali; 

same idly dosa kuda you cook so it kills the fermentation. basically microbes makes it easy to digest andulo Inka extra em ledu, a way of cooking anukoo. 

 

On 10/11/2024 at 8:13 AM, lollilolli2020 said:

ragi pindi ni oka medium size mason jar lo poyi oka 1 table spoon antha or little more generous amount. add pinch of salt. 
water posi soak cheyyi overnight, mason jar lid plate tesesi cloth toh close cheyyi. (same concept like fermenting idly or dosa batter); morning you see flour sediment avtadii top water ni first boil cheyyi then bottom sediment ni andulo poyi konchem thick ayyedaka boil cheyy. ambali ready ( you can make it interesting by adding sprouts, carrot shred, can soak jonnalu and cook them; also can add left over rice with some onions to it) 
same mason jar ni reuse cheyyi without washing (aa culture ni use cheyadam kosam) I wash it every week so I take some culture out of it to use it next time. 
 

same process can be used for jowar flour, bajra flour too. 

idi ambali process.

some ppl use jaggery, some ppl use curd but I do the above process. 

for children--take some  water add little oil + pinch of salt and boil while its boiling ; add ragi flour to a small glass stir it slowly to make slurry so that no lumps are formed and then add to boiled water above to make a thick porridge type but not so thick but not so liquid semi solid anukoo. In this ppl use jaggery too make it palatable which we don't do. 

Why?

[lollilolli2020]

On 10/12/2024 at 3:40 PM, Jatka Bandi said:

 

Why?

ferment avvali gaa aa pulupu taste ravali gaa; 

authentic ambali alage chestaru; TG districts lo try cheyyi if you ever travel ide process. 
 

for your reference.