Watermelon – deseeded and cut into slices
Lemon juice – 1 to 2 tbsp
Sweetener – honey/sugar (not required if watermelon is sweet enough)
Mint leaves – 8 to 10 leaves
In a blender, crush together all the above ingredients into a slush consistency ( use pulse option, don’t make into juice consistency). Freeze in a closed container for 3 hrs. Take it out and crumble using a fork. Again freeze till serving time. While serving, take it out and serve immediately.
Narthangai/ Citeron Fruit leaf – 1 cup ( centre nerve of the leaf removed)
Coriander seeds – 1/4 cup
Red chilly – as needed
Hing – little
Dry coconut – 1/2 cup
Tamarind – little
Remove the centre nerve from the leaf and cut into small pieces. Then can be dry roasted in shade or dry roasted in an iron kadai in medium flame.
Then dry roast all the other items individually and allow it to cool.
Then add all the items to a mixer add salt and grind it to a fine powder.
Cool it and store in a air tight container.
Ragi Milk shake
Ragi flour – 2 tbsp
Water – 1/3 cup
Cocoa powder – 1 tbsp
Milk – 2 cups
Jaggery powder – as required
Take ragi four and water in a pan and mix well.
Add cocoa powder and mix well to remove lumps.
Then Heat the mixture in medium flame, keep stirring until the mixture becomes thick.
Remove it from heat and let it cool.
In a blender add 1/2 cup milk and add the cooked ragi mixture and jaggery powder and blend till smooth.
Add the remaining milk and blend again until smooth. If needed filter it and serve chill.
Kambu Aval/Poha Bisibela bath
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
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.
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.
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
Channa dhall : 1tblsp
Urud dhall : 1tblsp
Red chilly : 4 to 5
Grated coconut : 1 cup
seasame seeds : 1tsp
curry leaves : 5 to 6 leaves
Hing – a pinch
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.
- 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.
Mappilai samba rice – 1 cup
Urad dal – 1/2 cup
Idly rice – 1 cup
Feenugreek seeds – 1 tablespoon
Channa dal – 2 tablespoon.
Wash and soak idly rice, channa dal And mappilai samba rice together.
Wash urad dal and soak it separately.
Wash feenugreek seeds and soak it.
All these should be soaked overnight.
grind feenugreek seeds first. Then add urad dal and grind it well till.
Once its grinded completely take it to a big vessel.
Then add idly rice and mappilai samba rice and grind well.
Now add this rice batter to urad dal batter and mix well.
Add rock salt and mix well.
Then allow it to ferment for 6 hrs and then prepare dosas with the batter.
Black rice flour : 1 cup
Jaggery : 1/4 cup
Salt a pinch
Gingelly oil 1 tsp
Boil the jaggery with water n filter the impurities.
Take the flour in a mixing bowl.add a pinch of salt.
Mix the jaggery water with flour.knead it to chapathi dough consistency.
Add a tsp of oil and knead it well.
Steam it for 4 to 5 mins .
Note : you can adjust the sweetness of jaggery per your taste
Corn kernels (refer pic) – 1cup (indian dried corn not the American sweet corn)
Coconut oil – 2 tblsp
Salt and chilly powder to taste
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
Tender ginger – 1 cup skin peeled and cane be grinded to a paste without water or can be just grated.
Palm jaggery – 1/2 cup
Boil water in a pan and add in palm jaggery and mix well.
Boil it well till the syrup becomes thick.
Then add in the ginger paste or grated ginger or dry ginger powder(sukku powder) and mix it well without lumps.
When it started foaming at the top add little ghee and switch of the flame.
Grease a plate with ghee and transfer the contents to that plate. Allow it to cool and then cut it into desired shape and store it in a container.
- Amla 1/2 kg
- Jaggery 1/4 kg
- Honey 3 teaspoons
- Oil 3 tablespoons.
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