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Raab

VIEWS 525
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Energy (kcal) - 248

Protein (g) - 7.5

Carbohydrate (g) - 37.5

Fat (g) - 7

Khyati's Health-O-Meter Says:

Rajgira and buckwheat being high on protein and dietary fiber, ragi being high in calcium in a single recipe we get all the healthy nutrients. Our grandparents probably didn’t know all these benefits of having raab but still used as the most natural remedy for almost everything.

INGREDIENTS:
  • Rajgira flour or Amaranth flour - ½ tbsp
  • Kuttu flour or Buckwheat flour - ½ tbsp
  • Ragi Flour or Finger millet flour - ½ tbsp
  • Jaggery - 1 tsp grated
  • Ajwain - ¼ tsp
  • Dry Ginger Powder - ¼ tsp
  • Black Pepper Powder - 1/8 tsp
  • Water as needed
  • Milk – ½ cup
  • Ghee - ½ tsp
  • Salt - 1 pinch
DIRECTIONS:
Step 1 In a saucepan mix together all the flours. Step 2 Add water, grated jaggery, salt and mix well without any lumps using a balloon whisk or with your fingertips. Step 3 Place the saucepan on the stove and cook over medium flame till it comes to a boil. Step 4 Simmer the flame completely and cook for 5 to 7 minutes stirring continuously till the porridge thickens considerably. Step 5 Heat a pan, add ghee and let it melt over the low flame. Switch off the stove. Step 6 Immediately add ajwain, black pepper powder, dry ginger powder, and roast for few seconds in the heat of the ghee itself. Step 7 Pour this tempering over the simmering porridge and mix well. Take the pan off the stove. Step 8 Add milk and mix well.
Recipe Category:
Breakfast
Recipe Title:

Raab

Recipe Views:
525
Recipe Type:
Veg
Recipe Kcal:
248

Energy
(kcal)

7.5

Protein
(g)

37.5

Carbohydrate
(g)

7

Fat
(g)

Khyati's
Health-O-Meter Says:

Rajgira and buckwheat being high on protein and dietary fiber, ragi being high in calcium in a single recipe we get all the healthy nutrients. Our grandparents probably didn’t know all these benefits of having raab but still used as the most natural remedy for almost everything.

INGREDIENTS:
  • Rajgira flour or Amaranth flour - ½ tbsp
  • Kuttu flour or Buckwheat flour - ½ tbsp
  • Ragi Flour or Finger millet flour - ½ tbsp
  • Jaggery - 1 tsp grated
  • Ajwain - ¼ tsp
  • Dry Ginger Powder - ¼ tsp
  • Black Pepper Powder - 1/8 tsp
  • Water as needed
  • Milk – ½ cup
  • Ghee - ½ tsp
  • Salt - 1 pinch
DIRECTIONS:
Step 1 In a saucepan mix together all the flours. Step 2 Add water, grated jaggery, salt and mix well without any lumps using a balloon whisk or with your fingertips. Step 3 Place the saucepan on the stove and cook over medium flame till it comes to a boil. Step 4 Simmer the flame completely and cook for 5 to 7 minutes stirring continuously till the porridge thickens considerably. Step 5 Heat a pan, add ghee and let it melt over the low flame. Switch off the stove. Step 6 Immediately add ajwain, black pepper powder, dry ginger powder, and roast for few seconds in the heat of the ghee itself. Step 7 Pour this tempering over the simmering porridge and mix well. Take the pan off the stove. Step 8 Add milk and mix well.
Recipe Title: Raab
Recipe Category: Breakfast
Recipe Views: 525
Recipe Type: Veg
Recipe Kcal:

Energy 248 (kcal), Protein 7.5 (g), Carbohydrate 37.5 (g), fat 7 (g).





Khyati's
Health-O-Meter Says:

Rajgira and buckwheat being high on protein and dietary fiber, ragi being high in calcium in a single recipe we get all the healthy nutrients. Our grandparents probably didn’t know all these benefits of having raab but still used as the most natural remedy for almost everything.

INGREDIENTS:
  • Rajgira flour or Amaranth flour - ½ tbsp
  • Kuttu flour or Buckwheat flour - ½ tbsp
  • Ragi Flour or Finger millet flour - ½ tbsp
  • Jaggery - 1 tsp grated
  • Ajwain - ¼ tsp
  • Dry Ginger Powder - ¼ tsp
  • Black Pepper Powder - 1/8 tsp
  • Water as needed
  • Milk – ½ cup
  • Ghee - ½ tsp
  • Salt - 1 pinch
DIRECTIONS:
Step 1 In a saucepan mix together all the flours. Step 2 Add water, grated jaggery, salt and mix well without any lumps using a balloon whisk or with your fingertips. Step 3 Place the saucepan on the stove and cook over medium flame till it comes to a boil. Step 4 Simmer the flame completely and cook for 5 to 7 minutes stirring continuously till the porridge thickens considerably. Step 5 Heat a pan, add ghee and let it melt over the low flame. Switch off the stove. Step 6 Immediately add ajwain, black pepper powder, dry ginger powder, and roast for few seconds in the heat of the ghee itself. Step 7 Pour this tempering over the simmering porridge and mix well. Take the pan off the stove. Step 8 Add milk and mix well.

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Raab - BY KHYATI RUPANI

10 FEB 2018
VIEWS 525
COMMENTS 0

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