Arunachal Pradesh Zan Recipe – Finger Millet Porridge with Vegetables
Delve into the rich culinary heritage of Arunachal Pradesh with this nourishing and wholesome Zan, a traditional finger millet porridge that combines the goodness of ragi (finger millet) with an array of vibrant vegetables. This delightful dish not only offers a unique flavor but also serves as a nutritious breakfast option, perfect for those seeking a gluten-free meal to kick-start their day. Whether enjoyed plain or garnished with fermented cheese, this porridge is sure to become a beloved part of your morning routine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ragi Flour (Finger Millet/Nagli) | 4 tablespoons |
| Water | 1 ½ cups |
| Carrot (Gajjar) – sliced diagonally | 1 |
| Spinach | 1 cup |
| Soybeans (Whole Soya dal) – boiled | ¼ cup |
| Green peas (Matar) – optional | ¼ cup |
| Salt | To taste |
| Black pepper powder | 1 teaspoon |
| Coriander (Dhania) Leaves – chopped | 1 sprig |
| Ghee | 1 tablespoon |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 10 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 8 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 10 minutes |
| Total | 20 minutes |
Servings
| Servings | Quantity |
|---|---|
| Number of Servings | 2 |
Course
| Course | Type |
|---|---|
| Breakfast | North Indian |
Cuisine
| Cuisine | Region |
|---|---|
| North East India | Traditional Cuisine |
Diet
| Diet Type | Description |
|---|---|
| Gluten-Free | Yes |
Instructions
-
Roast the Ragi Flour: Begin by heating a kadai (a flat-bottomed frying pan) over medium heat. Add 1 tablespoon of ghee to the pan and allow it to melt. Add the ragi flour and roast it gently until it turns slightly aromatic, which should take about 2-3 minutes. Be careful not to burn the flour. Once roasted, remove it from the heat and set it aside.
-
-
Prepare the Millet Paste: In a separate bowl, take a small amount of water and gradually mix in the roasted ragi flour, stirring to create a smooth paste. Make sure there are no lumps.
-
Sauté the Vegetables: In the same kadai, heat a little oil over medium heat. First, add the sliced carrots and sauté them for a few minutes until they begin to soften. Then add the spinach and continue to sauté until both vegetables are tender. You can also opt to blanch the vegetables in salted water until they are tender, then drain and set aside.
-
Cook the Porridge: In a saucepan, bring 1 ½ cups of water to a rolling boil. Once boiling, gradually stir in the ragi flour paste, mixing continuously to avoid lumps. Reduce the heat to low and allow it to simmer.
-
Combine Ingredients: After the porridge thickens to your desired consistency, add the sautéed vegetables, boiled soybeans, and optional green peas. Season with salt, black pepper, and chopped coriander leaves. Keep whisking until everything is well incorporated and heated through.
-
Serve Hot: Once cooked, serve the finger millet porridge hot, optionally garnished with a sprinkle of fermented cheese for added flavor. This porridge can be enjoyed plain or with a side of refreshing Cantaloupe Juice, creating a satisfying and healthful breakfast experience.
Enjoy Your Meal
Indulge in the warm and wholesome flavors of Arunachal Pradesh with this delightful Zan. Its nutritious ingredients, combined with the comfort of a hearty porridge, make it a perfect start to any day. Enjoy the harmony of flavors and the wellness that comes with every spoonful, and feel free to share this delightful recipe with your loved ones!
This rewritten version is crafted to fit the format and style suitable for Love With Recipes. The recipe emphasizes the nutritional benefits, preparation details, and cultural significance while ensuring a warm, inviting tone for readers.
