Ragi Vermicelli - Mango Halwa & Ragi Vermicelli - Cracked Wheat Upma

Today marks the seventh and final day of BM#6 for the participants in group 1. Srivalli has paired bloggers on the final day so that we can cook picking a recipe from each other's blog, adhering to our themes. I have been paired with Archana and unfortunately, she hasn't blogged any recipes related to my theme 'Ragi'. And so, Srivalli has given me a green signal to go ahead with my own recipe and today, here I am with not one but two ragi recipes. A halwa and upma like a Bangalore's popular chowchow bhath combo. However instead of keeping it simple, I have paired ragi vermicelli with mango, the king of fruits for a flavorful halwa and with a delicious combo of cracked wheat - coconut in upma. The combinations did work out well resulting in yummy dishes.

Ragi Vermicelli - Mango Halwa:

Ingredients:
3/4 cup ragi vermicelli
Puree from a mango (I had about 3/4 cup)
1/2 cup water
Sugar to taste
1 tsp Cardamom powder
1 tbsp each - ghee and cashews

Method:
* Toast the cashews until golden in ghee and keep aside. To the same ghee, add the vermicelli and fry for a minute.
* Bring the water to a rolling boil and add the vermicelli and mango puree. Cook covered on low flame until vermicelli is done. Add extra water if needed. It takes a little longer than usual because of the addition of mango. Then add sugar and continue to cook until the sugar melts and gets incorporated into the mixture. Add cardamom powder and the toasted cashews and mix well. Turn off the stove.
Vermicelli can be cooked alone and then mango puree may be added. This second method surely cuts down the time but it would not be a thicker version of halwa.

Ragi Vermicelli - Cracked Wheat Upma:

Now let's move on to the second recipe. This one is a quick and healthy breakfast combined with the goodness of ragi and wheat. It takes around 10 minutes to prepare this breakfast and the addition of any veggies would make it wholesome.

Ingredients: (2 - 3 servings)

1 cup vermicelli

1/4 cup cracked wheat / godhuma rava

1/4 cup grated coconut (fresh / frozen)

3 green chillies, chopped fine ()

1.5 cup water

Salt to taste

For tadka:

1 - 2 Tbsp oil, 1 tsp chanadal, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp uraddal (split black gram), 1 Tbsp cashews (optional), few curry leaves

Method:

Heat oil in a pan and add the tadka ingredients. When the dals start to turn reddish, add the green chillies and sauté for a few seconds. Then add the water and salt to the pan. When water starts to boil, add the ragi vermicelli, cracked wheat and coconut. Stir well, lower the heat and cover the pan. Cook until done. 

Check what the other marathoners are cooking.

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