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.

Mappilai samba rice dosa

Ingredients

Mappilai samba rice – 1 cup
Urad dal – 1/2 cup
Idly rice – 1 cup
Feenugreek seeds – 1 tablespoon
Channa dal – 2 tablespoon.

Method:

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.

Author: Saranya

I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one. I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.

Black rice/karuppu kavani rice kozhukattai

 

Ingredients:

Black rice flour : 1 cup
Jaggery : 1/4 cup
Salt a pinch
Gingelly oil 1 tsp

Method:

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 .
Serve hot.
Note : you can adjust the sweetness of jaggery per your taste

Author: Priyadarshini Somasundar

Priyadarshini is an Engineering graduate in Electronics and Communication. She used work for Dell, Later shifted to Chennai after marriage and worked in Ericsson as system analyst. I have always been passionate about our tradition and curious to know about our ancient wisdom and practices, which made me join this group.

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.

Ginger Candy/Injimarappa

Ingredients:
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
Water

Method:
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.

Author: Saranya

I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one. I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.

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.

Homemade Cough Syrup with Ginger, Honey and Lemon

1. Peel skin from ginger and cut it into slices.
2. Grate a lemon using a greater.
3. Pour 1 cup of water in a pan.
4. Add ¼ cup of the ginger slices to it.
5. Add 1½ to 2 tablespoons of grated lemon pieces.
6. Allow the solution to a boil and then keep it in simmer for 5 minutes.
7. Strain the solution and set it aside.
8. Pour 1 cup of honey into a pan and heat it over low heat. but do not let it boil.
9. Mix it to the strained ginger solution and mix well.
10. Add lemon juice extracted from 2 lemons and mix it well.
11. Keep stirring the mixture over low heat for a few minutes.
12. Turn off the heat and pour the solution into a jar.

Homemade cough syrup is ready now.

Dosage:

½ to 1 teaspoon every 2 hours for children ages 1 to 5 years.
1 to 2 teaspoons every 2 hours for children ages 5 to 12 years.
1 to 2 tablespoons every 4 hours for adults and children older than 12 years.

Author: Saranya

I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one. I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.

Hot milagu kolambu/pepper gravy – Winter special

Ingredients

Small Onion -10 to 15 cut into pieces
Garlic – 10 cut into pieces
Tamarind water extracted from a small lemon size tamarind
Salt to taste

For Roasting and Grinding:

Coriander Seeds -3 tblspoon
Urad Dal -1 tblspoon
Channa Dal -1 tblspoon
Pepper- 3 tblspoon
Raw Rice – 1 tblspoon

Seasoning:
Oil- 2 tblspoon
Mustard seeds -1 tspoon
Cumin seeds -1 tspoon
Fenugreek seeds – ¼ tspoon
Curry leaves

Method:

Heat oil in a kadai.Add all the roasting items and roast in medium flame till golden brown. Remove it to a plate and let it cool down. Now grind it into a smooth paste by adding some water in a mixer.

Heat oil in a kadai.Add small onions and garlic and fry well.
Now add the ground masala and mix well
Pour in tamarind water and add some more water. Mix well. Add required salt.

Bring it to a boil.Cover and cook in sim for 30 mins.

Meanwhile heat oil in a pan add mustard,cumin,fenugreek and curry leaves.mix well and then pour this to the boiling gravy. Mix well.

Serve hot with white rice.

Author: Saranya

I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one. I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.

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.

RECIPE OF HEALTHY SWEET POHA

INGREDIENTS:

  1. Poha – 1 cup
  2. Honey – little
  3. Palm jaggery – little
  4. Red banana – 1

Method:

Wash poha well and soak in water for half an hour. Then squeeze out the water and add poha to a mixer. Add jaggery, honey and banana to it. Pour very little water and grind it to a smooth paste. This can be given to kids above 1 year once a day.

Author: Saranya

I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one. I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.