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A healthy environment for self esteem ought to provide approval. It will recognize that other people see each other as deserving individuals who have a unique set of personality characteristics, skills, abilities, and competencies making them special. Acceptance allows people to create relationships with other people, nevertheless keep healthy boundaries of identity inside themselves.
In the healthy atmosphere for self esteem ought to be good communication, everyone should be heard and reacted to in a healthy manner to ensure healthy problem solving can be possible. Suitable giving and receiving of feedback will be both encouraged and rewarded. Communicating at a"feelings" level is a mode of operation for these people, allowing them to stay in touch with their emotions in a productive way.
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We hope you got insight from reading it, now let’s go back to raagi koozh recipe. To make raagi koozh you only need 8 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Raagi Koozh:
- Take 3 tbsp Foxtail millet/ Any millets
- Use 2 cups Water
- Prepare 3 tbsp raagi powder/finger millet powder
- Prepare Salt as required
- Use 1/2 cup sour Curd
- Get Shallots- 4 chopped finely
- Get Green Chillies – 2 chopped finely
- Get 1/2 inch ginger
Instructions to make Raagi Koozh:
- Wash the millet and add in earthenware pot. Add Ragi flour, salt and 1 1/2 cup of water. Mix well without any lumps and leave it for 15 mins.
- After 15 minutes, simmer the flame and cook for 10-15 minutes. Stir frequently. Check whether Ragi is cooked or not with wet hands. Turn off the flame. Let it rest over night.
- The next morning the ragi batter would have turned sour. - Take the curd, add 1/2 cup water and whisk till its smooth.
- Add the whisked curd to the ragi koozh (porridge) and mix well without lumps either with your hand or using a whisk.
- If its too thick, adjust the consistency by adding more buttermilk or water. Ragi Koozh recipe is ready.
- Serve this ragi koozh in tumblers with an assortment of side dishes like raw shallots (sambar onion), green chilies and mango pickle. - I love to add coriander stems with tadka.
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