F for finger millet for #AtoZChallenge: East Asian style Finger millet porridge by ServicefromHeart | Service from Heart: F for finger millet for #AtoZChallenge: East Asian style Finger millet porridge by ServicefromHeart

Monday, 7 April 2014

F for finger millet for #AtoZChallenge: East Asian style Finger millet porridge by ServicefromHeart

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). 

East Asian style Finger millet porridge by ServicefromHeart

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.

East Asian style Finger millet porridge by ServicefromHeart
withered bougainvillea during a dry spell in Singapore (2014)


Finger millet can grow with less water than rice and wheat does.

East Asian style Finger millet porridge by ServicefromHeart

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.

East Asian style Finger millet porridge by ServicefromHeart

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. 

East Asian style Finger millet porridge by ServicefromHeart

Serving:1
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients:
♥ 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 (胡椒粉) to taste
♥ 1 fresh parsley leaf (香菜)

Directions:
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.

East Asian style Finger millet porridge by ServicefromHeart

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

East Asian style Finger millet porridge by ServicefromHeart

Next time, I will use finger millet flour so to cook faster so that I can play more with Baby Ren, an idea for a future #5minutemeal recipe

East Asian style Finger millet porridge by ServicefromHeart

With love,
ServicefromHeart
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