Kambu Aval/Poha Bisibela bath

Kambu Aval/Poha Bisibela bath

Ingredients
Kambu aval – 1 cup
Moong dhal – 1/2 cup
Mixed veggies – carrot, beans sweet potato, drumstick can add more veggies of your choice
Onion – 1 big size
Tomato – 2
Tamarind – small gooseberry size
Sambar powder or Bisibella powder – 2 1/2 t spoon

Seasoning
Oil
Mustard
Fenugreek
Hing
Curry leaves

Method
Soak tamarind with half cup of water and extract juice out of it
Wash and Soak Bajra/ Kambu Aval/Poha for 20 mins
Meanwhile add moong dhal to an earthen kadai and allow it to boil with little water
Once it starts boiling add all the mixed cut vegetables except onion
Add tamarind juice and boil well till raw smell goes and veggies get cooked, see to that the liquid level is jus little more than the quantity of dhal and veggies mixture as Aval does not need more water.

Heat another kadai and add mustard once it crackles add fenugreek, Hing and curry leaves. Now add finely chopped onions and fry well. After onion changes colour add the sambar powder and fry for a min. Add this to the dhal mixture and stir well.
Wait till it bubbles up and then add the soaked Bajra/ Kambu Poha after straining out the water
Garnish with coriander leaves

Delicious Kambu aval rice ready for lunch

This is a very good choice for add Bajra to our diet as it tastes jus like rice. Unless said no one can find that its Bajra/ Kambu dish. Can substitute any other Aval Poha variet instead of Kambu Aval.

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

Butter/Ghee fried Poongar idli

 

Are you thinking what to do different with the left over idlis… here is the healthy option. This a famous street food in Hyderabad. Tastes richer with fresh and small idlies.

Ingredients

Left over idli – 4
Onion : 1 big (finely chopped)
Butter / Ghee : as reqd

Coconut masala powder:
This is also called as Thengai podi/ Coconut powder.
This can be mixed with seasame oil and had with idli/ dosa.
And this can be added to hot rice with ghee to have Thengai podi rice. You jus need a papad to accompany this easy readymade powder. This can be stored for more than a moth in a air tight container

Items needed
Channa dhall : 1tblsp
Urud dhall : 1tblsp
Red chilly : 4 to 5
Grated coconut : 1 cup
seasame seeds : 1tsp
curry leaves : 5 to 6 leaves
salt
Hing – a pinch

Method:

Heat a kadai, add very little oil and fry all the items together except coconut and salt.
After taking the spices from the pan, fry the coconut till it changes its colour to light brown. TAke the coconut and switch off the flame, now add salt and jus give a stir and add to the mixture.
Once it cools grind it course and store in air tight container.

To make butter idli. Heat a iron dosa pan and add butter. once it starts melting add the coconut masala powder mix well and add finely chopped onion. After a min add the idli’s and jus give a gentle press. turn the idli and press again. Allow it to fry well, taking care not to burn.

Crispy Butterry idlies ready. This would be a treat for kids.

Note:

  • Always see to that the tawa is on medium to low flame to avoid burning.
    Reduce the spice level in the powder when using for children⁠⁠⁠⁠
  • This can be done with any traditional / multi millet idlies or normal idlies too.

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

Homemade Popcorn

Ingredients
Corn kernels (refer pic) – 1cup (indian dried corn not the American sweet corn)
Coconut oil – 2 tblsp
Salt and chilly powder to taste

Method

           

 

Pour 2 tblsp of coconut oil in a heavy bottom vessel … Preferably small cooker . put it on heat. Once its hot jus drop 3 corn kernels alone and close lid… Once these 3 are popped. Take out these 3 and drop the reqd amount of corn. Spread throughout the surface of the cooker and close the lid upside down. Jus hold the handle and shake a bit for even cooking. Leave a lil gap between the lid and cooker base for the smoke to go out.
Once the popping sound stops,switch off the flame and transfer to a bowl. Add needed amount of salt and chilly powder (optional) and mix well.
Perfect instant snack to accompany a movie or a match at home

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

HONEY AND AMLA RECIPE

INGREDIENTS:

  1. Amla 1/2 kg
  2. Jaggery 1/4 kg
  3. Honey 3 teaspoons
  4. Oil 3 tablespoons.

Method:

Cut Amla as slices and saute them in oil.Once they start shrinking turn off the flame and let it cool for some time. Then wipe the oil from Amla with a thin cloth. Crush the Jaggery in a pan, add a cup of water and turn on the stove. Once this comes to a boil filter the contents to a vessel and discard the slurry. Again stir the filtered Jaggery until it reaches a sticky consistency. Now turn off the flame and add the fried Amla and honey. Let it soak for two days before consumption. This is a good curative for constipation, maintaining weight.

Thsnks to Sriram(A parent from our group) for sharing this recipe with us

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

RECIPE OF LEFT OVER DAL MULTI MILLETT PARATHA

INGREDIENTS:

  1. Multi Millet Flour – 1 cup
  2. Wheat flour – 1 cup
  3. Left over dal – 1 cup
  4. Salt – as per requirement
  5. Coriander leaves – handful
  6. Chilly powder – 2 tsp
  7. Ghee

Method:

In a large bowl combine all dry items provided above. Then add the left over dal. Mix everything and knead well for 5 mins, till it forms a soft dough. We can add more water if needed to form a dough. If the dough becomes watery, add more wheat flour to adjust the consistency. Cover and keep it for 20 min. Heat a iron pan and start rolling and flattening the dough like chapathi. Place the rolled chapathi on hot tawa and cook on both sides until they get cooked. Pour about 1/4 teaspoon ghee on both the sides of paratha. Remove from pan and repeat the same procedure for the remaining dough.

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

Homemade Butter from A2 cows milk

Here is a pictorial representation to extract butter from A2/Natti Cows milk. This butter can be used to get healthy homemade ghee (recipe follows).

Ghee made at home with homemade butter gives wonderful aroma and taste than a store bought Ghee and its very healthy. Ghee made out of Holy Natti cow has amazing healing power than the ghee made of Jersey cows.

Click on http://swarnaprashana.org/amazing-facts-about-the-holy-cow/ to know more on holy cow

Method

  1. Start collecting the Cream or Malai from the boiled cows milk. You will get a good amount of cream when the milk is cooled completely. This can be arrived by refrigerating the boiled milk. Incase you forget to take the malai / cream from milk, you can take it from curd and mix with the rest of the collected malai.
  2. Store the malai in a Statinless steel container and refreigirate it. You can collect and store the malai for 2 to 3 weeks. Below is the cream/malai which was got from 1 ltr Natti cows milk and stored for 18 days. This quantity yields around 250 gms of butter.

cream-from-milk-and-curd

3. If you feel the butter is freezed and hard, jus keep it out until it becomes easy to take it in a spoon. But see to that it is cool, only then you can extract butter easily.

4. Keep 4 cups of water in the refrigerator and allow it to cool for half n hour.

5. Now take half of the cream in a Wet mixie jar and pour 1 cups of cold water. Use the pulse mode and whip the mixture in the mixie until you see the butter floating at the top (refer below pic). This might take 3 to 4 min of whipping. Please see to that the mixture is cold otherwise it would be difficult to take out the butter.

churning-in-mixie

6. Take out the floating butter with your hand and drop it in  bowl of cold water.

takin-from-mixie-1

immersed-in-cold-water

7. Repeat the same step with the rest of the cream. Once you have collected the butter, wash it well with the water in the which it was dropped.

8. Once washed well the soft homemade butter is ready.

takin-butter

9. Store it in a Stainless steel box and this can be stored for 2 days and can be used to preapare ghee

Note

*Always see to that the mixture cool which will make the process easier.

*If you feel you are not able to collect butter from mixie, jus freeze it for 5 min and whip again.

*We can also use a wooden buttermilk churner for extracting butter from cream or malai, which is one of the ancient and authentic method.

 

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

Multi Millet Khakhra

Ingredients:

Wheat Flour – 1/2 cup
Multi milet flour – 1/2 cup
Fresh Methi leaves – 1 handfull (can use dried kasthuri methi)
Ajwain – a pinch
Jeera – a pinch
Chilly powder – 1tsp
Ghee -1tsp
Salt as reqd

Method :
Wash and drain the methi leaves.
Mix all the ingredients provided in the above table. Add water and kneed into a smotth, stiff dough.Divide the dough into equal parts and give them a shape of ball, Keep them covered.

Take one ball and coat with dry flour and roll into very thin chapathi. Roll it as thin as possible for uniform cooking. Now heat a thick iron tawa on low heat. once its become hot place the rolled chapathi in the tawa,after 20 seconds flip to the other side and start pressing from the edges with a potato mashes or folded thick cloth. Pressall over the chapathi to make sure that no bubbles are formed.

Please see to that you cook in low flame to avoid over cooking… once the chapathi becomes stiff cool it and transfer to a air tight container. Prepare remaining khakhras in the same way.

khakhra-2

 

For a twist, smear ghee and add a tinch of chat masala and to make it healtier sprinkle finely chopped onion, tomato and grated carrot

Wonderful crunchy-munchy-healthy tea snack ready!!!!!
A snack which can be made and packed for family outing too…

” Traditional and organic  varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site http://greenhands.in/  “

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

Jeera Pepper Rasam for Cold

Ingredients:

Pepper : 2tsp
Dhania seeds : 2tsp
Arisi Thippili (long pepper) : 1 1/2tsp
Thur dal : 1/2 tsp
Jeera : 2 tsp
Curry leaves : 2 to 3
Pudina leaves : 4 to 5
Tamarind : a small lemon size
Tomato : 1
Coriander leaves for garnishing

For Tempering
Ghee – 1tsp
Mustard – 1tsp
Curry leaves – 2 to 3

Method :

Soak Tamarind in water for 15 min
Heat a kadai and dry roast pepper, dhania, arisi thippili (long pepper) and thur dal and fry till it changes colour. Add curry leaves and pudina and swich off the stove. Grind into smooth paste by adding water.

Extract juice from the soaked tamarind add salt, turmeric and hing. let it boil. Add the ground paste once raw smell goes add reqd quantity of water and allow it to froth.(Rasam must not boil)
Heat a kadai and temper the items provided above and add to the rasam. Finally add tomato, coriander.

You will feel really releived from the body pain due to cold. The Arisi thippili used, gives a stong taste in the tongue which will soothe the throat.

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

Poongar Idli Manchurian(Indian version)

Ingredients

Leftover Poongar Idlis – 4
(can substitute with any other idlis)
Onion – 1
Tomato – 2
Ginger – 1 inch piece
Garlic – 3
Capsicum – 1 small
Turmeric powder – 1/2 tspn
Chilly powder – 1 tspn
Garam Masala – 1 tspn
Coriander / spring onion for garnishing
Oil – for frying

For Tempering

Oil – 2 tspn
Fennel seeds – 1/2tspn
Curry leaves – 5 to 6 leaves

Method :

Cut idlis into bite size pieces. Heat oil for shallow frying, once the oil is hot fry the idli pieces and turn the idlis now and then for uniform cooking. The idlies should be fried till it turns to golden brown colour.

fried-idli

 

Finely Chop onion, tomato, ginger and garlic.
Heat oil in a pan( can use the left out shallow fried oil) add items in the tempering and then add onion, ginger and garlic. Once it changes color add tomatoes and salt to taste. Wait till the tomatoesbecome mushy and then add thin strips of capsicum. Now start adding the masala items a cup of water and cook well.

Once the masala is cooked mix the fried idlis and garnish with spring onions for chinese taste or with coriander leaves to have the taste of Kaima idli.
To maintain the crunchiness of idli jus mix the idlis jus before serving. Onion raitha is a perfect accompaniment with this dish.

Mouth watering Indo chineese dish made @home for our loved ones!!!!

Note:
*Shallow frying the idlies is optional, but it gives the idli nice colour and it helps to hold the crunchiness and shape.
*You can refrigirate the idlis for 3 hrs before frying. If the idlies are not refrigerated, the idli pieces get stuck to the laddle while frying.
*Fried idli can be had that jus like as a munching snack. It will stay crunchy for more than a hour.

” Traditional and organic  varieties of Pohas, Rice, Millets and other Ancient products are available at parent led community shopping site http://greenhands.in/  “

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.

Pearl Millet Kesari / Kambu Kesari

Ingredients:

Kambu – 1/2 cup
Palm Sugar powder – 1/2 cup
Cahew and Raisin – as required
Ghee – 1/2 cup
Water – 2 cup

Method:

Take Kambu in a pan and dry it well till a nice aroma arises.
Then cool it and grind it to a fine powder in a mixer.
In a pan add ghee and fry raisins and cashews in it till golden brown. Remove it and keep it aside.
In the same pan add the kambu powder and fry well till its cooked.
Then add 2 cups of water slowly and mix well. Then add palm sugar powder and mix.
When it starts thickening add remaining ghee and stir continuously for 10 mins. Finally add fried nuts and raisins and serve.

 

Author: Sri Nandhini Hari

I’m Sri Nandhini Hari, a B.Com & M.B.A finance post graduate and have worked in American Express Bank as an Asst. Manager and later with CTS as Financial Analyst. I have a passion towards our own tradition and culture and this has triggered me to share the natural and homemade products to a bigger community for the benefit of all.