Ragi Soup for Toddlers and Kids
Author: Jayalekshmy Velswamy
Prep time:
Cook time:
Total time:
Serves: 2 to 3 cups
- Sprouted ragi flour (or normal ragi flour) – 1.5 tbsp
- Water – ½ cup to mix ragi flour
- Vegetable stock (or water) – 1.5 cups
- Paneer cubes (optional) – 5 - 6
- Big onion - 1
- Tomato - 1
- Potato (optional) - 1
- Carrots – 1
- French beans – 8 to 10
- Frozen corn/peas (or fresh peas) – 2 tbsp
- Garlic – 2
- Ginger – an inch piece
- Turmeric powder – ¼ tsp
- Pepper powder – ½ tsp
- Milk – 3 tbsp
- Chopped coriander leaves – for garnishing
- Salt – to taste
- Oil/Butter – 1 tbsp
- Heat oil/butter in a pressure cooker, add crushed ginger, garlic, chopped onions and saute till the onions become transparent
- Add tomato, chopped vegetables, frozen vegetables and saute for a minute
- Add the paneer cubes along with turmeric powder, pepper powder and required salt
- Add vegetable stock (or water)
- Mix ragi flour in water in a separate vessel without forming lumps and pour this to the cooker
- Close the cooker with whistle and cook for 3 whistles
- Once the pressure releases naturally, open the lid
- Add milk and boil the soup for 1or 2 min
- Switch off the flame, and garnish with coriander leaves , adjust salt and spices accordingly
- If the soup is thick you can add boiled water and make it thin
Recipe by Bumps n Baby at https://bumpsnbaby.com/ragi-soup-toddlers-kids/
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