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This finger millet porridge | ragi porridge sweetened with Truvia Natural Sweetener is delicious and just what you need to start your day on a great note.
I can’t believe it is soon going to be a year since I had my baby girl, K! I’m still struggling with weight issues and just don’t find time for any fitness routine whatsoever. But I do realize I need to start getting serious about it before I get too lax & things get out of hand. Being a food blogger doesn’t really help either, if you know what I mean! 😀 And so it was my New Year’s resolution to eat smarter. As a result I’ve decided to make dietary changes along with light exercises, like something as basic as walking. After all, “You are what you eat”, right?
I believe in moderation over elimination. I’m still going to have my bread and rice, but it’s going to be in reasonable servings. Simple changes like reducing the butter or ghee in cooking and substituting it with a little amount of oil will greatly help. Also, I’ll try and include more greens in my diet, as well as make an effort to cut back on refined sugar by using a natural sweetener such as Truvia Natural Sweetener instead.
Truvia Natural Sweetener is a naturally sweet, gluten-free, plant-based sweetener, born from the leaves of the stevia plant. Truvia Natural Sweetener makes it so easy to create ‘better for you’ recipes. I can easily say goodbye to refined sugar by incorporating Truvia Natural Sweetener in my day to day meals. It is amazing for your daily beverages, appetizers and you can also bake with it. It is so versatile! I can enjoy that cup of coffee, tall glass of my favorite smoothie or a delicious bowl of warm porridge with a natural sweetness.
For recipes and substitutions that require more than 8 packets (about ⅓ cup) of Truvia Natural Sweetener, Truvia Natural Sweetener Spoonable is a great alternative. It provides the ease of whipping up a recipe without the fuss of packets. It is easy to convert and measure by just scooping out the desired amount! The sweetness from ¾ teaspoon of Truvia Natural Sweetener Spoonable (or one packet) is equivalent to that from 2 teaspoons of sugar! You can find more conversions here .
We usually start our day with this delicious finger millet porridge/ragi porridge. It’s warm, comforting and nourishes your body with all things good.
As a kid, I would happily gobble down a big bowl of this ragi porridge known as Tizann in Goa, India. You need few ingredients to make this fortifying porridge; 1/2 cup finger millet flour, 1 cup water, 1 cup coconut milk, ¼ teaspoon salt, and some jaggery (similar to brown sugar). Of late I’ve begun skipping jaggery and use Truvia Natural Sweetener instead to lend the required sweetness to this porridge. Hence the switch to Truvia Natural Sweetener , to start our mornings on a delicious note.
A little garnish of slivered almonds and pistachios add a little oomph to the porridge. Or you can totally skip that and use fruits instead, for some texture and garnish.
Ingredients
1/2 cup finger millet flour
1 cup water
1 cup coconut milk
1/4 tsp salt, or to taste
3 packets Truvia Natural Sweetener
2 tbsp slivered almonds
2 tbsp sliced pistachios
- STEP BY STEP INSTRUCTIONS TO MAKE FINGER MILLET PORRIDGE | RAGI PORRIDGE
- HOW TO MAKE FINGER MILLET PORRIDGE | RAGI PORRIDGE?
- Finger Millet Porridge | Ragi Porridge
STEP BY STEP INSTRUCTIONS TO MAKE FINGER MILLET PORRIDGE | RAGI PORRIDGE
- In a heavy-bottomed saucepan, add ½ cup finger millet flour and 1 cup water. Whisk well to mix it thoroughly. Add 1 cup coconut milk and salt. Whisk well.
- Switch on the heat to medium, cook until it thickens, stirring continuously, about 10 minutes.
- Remove the post from heat, add 3 packets of Truvia Natural Sweetener and stir. Or transfer to individual serving bowls, and sweeten with Truvia Natural Sweetener as per your desired sweetness. Top with fruits or nuts, or a mix of both.
NOTES
1.Do not stop stirring once you place the pan on heat. The porridge will turn lumpy. If that happens, simply use a whisk and beat the porridge till smooth.
HOW TO MAKE FINGER MILLET PORRIDGE | RAGI PORRIDGE?
Finger Millet Porridge | Ragi Porridge
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup finger millet flour
- 1 cup water
- 1 cup coconut milk
- 1/4 tsp salt, or to taste
- 3 packets Truvia Natural Sweetener
- 2 tbsp slivered almonds
- 2 tbsp sliced pistachios
Instructions
- In a heavy-bottomed saucepan, add ½ cup finger millet flour and 1 cup water. Whisk well to mix it thoroughly. Add 1 cup coconut milk and salt. Whisk well.
- Switch on the heat to medium, cook until it thickens, stirring continuously, about 10 minutes.
- Remove the post from heat, add 3 packets of Truvia Natural Sweetener and stir. Or transfer to individual serving bowls, and sweeten with Truvia Natural Sweetener as per your desired sweetness. Top with fruits or nuts, or a mix of both.
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Have a great week ahead!
Regards,
Freda
Finger Millet Porridge | Ragi Porridge
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup finger millet flour
- 1 cup water
- 1 cup coconut milk
- 1/4 tsp salt, or to taste
- 3 packets Truvia Natural Sweetener
- 2 tbsp slivered almonds
- 2 tbsp sliced pistachios
Instructions
- In a heavy-bottomed saucepan, add ½ cup finger millet flour and 1 cup water. Whisk well to mix it thoroughly. Add 1 cup coconut milk and salt. Whisk well.
- Switch on the heat to medium, cook until it thickens, stirring continuously, about 10 minutes.
- Remove the post from heat, add 3 packets of Truvia Natural Sweetener and stir. Or transfer to individual serving bowls, and sweeten with Truvia Natural Sweetener as per your desired sweetness. Top with fruits or nuts, or a mix of both.
Notes
This chilli paneer packed with oriental flavors is spicy and slightly tangy with a hint of sweetness. This is a quick Indo-Chinese dish found from roadside stalls to food courts and 5-star restaurants almost everywhere in India.
Paneer cheese is such a versatile ingredient and lends itself to any dish so well. It absorbs the flavors of anything it is put into. This makes it a really good vegetarian option to swap out meat and still be able to enjoy a particular dish.
I absolutely adore Indian paneer dishes like shahi paneer , palak paneer , matar/mutter paneer , paneer tikka , kadai paneer, paneer paratha , malai paneer kofta , paneer makhanwala/makhani and the likes.
Today, let’s learn how to make this Indo-Chinese chilli paneer with step-by-step pictures, a quick and delicious paneer recipe for those busy weeknights!
- What is chili paneer?
- How to make chilli paneer dry?
- You may also enjoy these vegetarian Indo-Chinese dishes
- How to make Indian paneer chilli dry – Step by step instructions
- Chilli Paneer Recipe (Dry Version) | How To Make Chilli Paneer
What is chili paneer?
Chilli paneer is a delicious Indian-style, stir-fry made with cubes of paneer, onions, and bell peppers all dunked in a delicious, spicy and sweet sauce.
It can be enjoyed as a delicious paneer starter or as a paneer snack, or stuff some in a bread roll and enjoy it as chilli paneer roll.
You may also add a corn flour slurry to make chilli paneer gravy, which makes a delicious side to veg fried rice . Yum!!!
How to make chilli paneer dry?
To make this recipe, you start off by marinating the paneer and coating it with cornflour and refined flour.
It is then deep-fried and the crispy paneer pieces are coated with a lip-smackingly delicious sauce mix, a standard norm for most Indo-Chinese dishes!
Chilli paneer sauce is a mix of dark soy sauce, chilli sauce, tomato ketchup, along with a little sugar and black pepper powder. For a twist, you can add a tablespoon or two of schezwan sauce to make a schezwan paneer chilli .
I’m sharing a lighter version, one that doesn’t involve any deep frying thereby making this a relatively healthier chilli paneer recipe! I will be honest, and tell you that it doesn’t replace the crunchiness as the deep fried ones, but it is delicious nonetheless once everything mingles!
Actually, there is enough crunch from the bell peppers and onions, and I think it is a nice contrast from the creaminess of the paneer. You really won’t miss the deep fried paneer, as there are enough textures and flavors to satisfy your taste buds.
Sometimes, I even skip shallow frying the paneer, if I’m short on time. You can also make this chilli paneer recipe without cornflour, simply add some rice flour, or shallow fry it as it is after the marination time.
If you want a really crispy chilli paneer, go ahead and deep fry. I’m adding instructions in the notes on how to go about it.
We enjoyed this delicious paneer recipe along with some quinoa fried rice, which made for a hearty and wholesome meal while still keep the health quotient up!
You may also enjoy these vegetarian Indo-Chinese dishes
Schezwan baby potatoes stir fry
Schezwan noodles stir-fry
Veg Manchurian rolls (baked)
Vegetable fried rice
Chilli garlic noodles
Or these soups-
Hot and sour soup
Sweet corn veggie soup
How to make Indian paneer chilli dry – Step by step instructions
Step 1: Marinate paneer
In a mixing bowl, add 1 teaspoon ginger-garlic paste, 1 teaspoon each dark soy sauce and red chilli sauce, along with 1 tablespoon cornstarch or cornflour, 1/4 teaspoon black pepper and sat, to taste. Mix well and add paneer pieces (225 grams), toss to coat the paneer with the marinade.
Sprinkle very little water if it looks too dry. I didn’t add any water. Set aside for 10 minutes.
Step 2: Fry paneer pieces
Heat 1.5 tablespoon oil over medium heat in a non-stick skillet. Shallow fry the paneer pieces until golden brown from all sides.
Step 3: Chilli paneer sauce
In a bowl, add 2 tablespoons of red or green chilli sauce, 2 tablespoons of ketchup, 1 tablespoon of dark soy sauce, 1/2 teaspoon sugar, and 1/4 teaspoon black pepper. Mix and set aside.
Step 4: Sauté aromatics, spring onion greens and green chilies
Heat 1.5 tablespoon oil in a wok, add in 1 tablespoon each of minced ginger and garlic, sauté until aromatic on medium-high heat.
Next add in white portion of scallion greens (5-6 stalks) and 3-4 green chillies, slit lengthwise, sauté another 30 seconds.
Step 5: Stir-fry the veggies
Add in 1/2 cup onion cubes and 1.5 cups bell pepper cubes, sauté for 1-2 minutes. They should retain the crunch.
Step 6: Add the prepared sauce
Add the prepared sauce, mix well and let it bubble.
Add 2 teaspoons of vinegar, give it a good mix.
Step 7: Add fried paneer
Immediately tip in the paneer pieces, mix well to coat the paneer with the sauce. Switch off the heat. Garnish with scallion greens.
Step 8: Serve
Dish out and serve immediately.
Notes
1.If you wish to deep fry- In a large bowl, add 2 tbsp maida, 4 tbsp cornstarch/cornflour, 1 tsp ginger garlic paste, 1 tsp soy sauce, 1 tsp red chilli sauce, salt, to taste and 1/4 tsp pepper powder. Add water to make a thick batter. If you eat eggs, you can add eggs instead and add more water if required. Coat the paneer pieces, set aside for 10 minutes. Deep fry over medium heat until golden brown.
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Chilli Paneer Recipe (Dry Version) | How To Make Chilli Paneer
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the paneer marinade
- 225 grams paneer (Indian cottage cheese), cut into cubes
- 1 tsp ginger garlic paste
- 1 tsp soy sauce
- 1 tsp red chilli sauce
- 1 tbsp cornflour
- Salt, to taste
- 1/4 tsp black pepper powder
For the sauce mixture
- 2 tbsp red/green chilli sauce
- 1 tbsp dark soy sauce
- 2 tbsp ketchup
- 1/2 tsp sugar
- 1/4 tsp pepper
Other ingredients
- 1 tbsp minced garlic
- 1 tbsp finely chopped ginger
- 3-4 green chillies, slit lengthwise
- 2 tsp vinegar
- 1/2 cup / 50 grams onion cubes
- 1.5 cup /150 grams bell pepper cubes
- 5-6 stalks of spring onion greens, chopped diagonally
- 3 tbsp oil
Instructions
- How to marinate paneer for chilli paneer- In a mixing bowl, add all the ingredients listed for the marinade, mix well and add paneer pieces, toss to coat the paneer with the marinade. Sprinkle very little water if it looks too dry. I didn’t add any water. Set aside for 10 minutes.
- How to fry paneer for chilli paneer- Heat 1.5 tbsp oil over medium heat in a non-stick skillet. Shallow fry the paneer pieces until golden brown from all sides.
- Prepare the sauce mixture and set aside.
- Heat 1.5 tbsp oil in a wok, add in ginger and garlic, sauté until aromatic on medium-high heat.
- Next add in white portion of scallion greens and green chillies, sauté another 30 seconds.
- Add in the onion and bell pepper cubes, sauté for 1-2 minutes. They should retain the crunch.
- Add the prepared sauce, mix well and let it bubble.
- Add vinegar, give it a good mix.
- Immediately tip in the paneer pieces, mix well to coat the paneer with the sauce. Switch off the heat. Garnish with scallion greens.
- Dish out and serve immediately.
Notes
- If you wish to deep fry- In a large bowl, add 2 tbsp maida, 4 tbsp cornstarch/cornflour, 1 tsp ginger garlic paste, 1 tsp soy sauce, 1 tsp red chilli sauce, salt, to taste and 1/4 tsp pepper powder. Add water to make a thick batter. If you eat eggs, you can add eggs instead and add more water if required. Coat the paneer pieces, set aside for 10 minutes. Deep fry over medium heat until golden brown.
