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.
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.
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
Oil- 2 tblspoon
Mustard seeds -1 tspoon
Cumin seeds -1 tspoon
Fenugreek seeds – ¼ tspoon
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.
- Multi Millet Flour – 1 cup
- Wheat flour – 1 cup
- Left over dal – 1 cup
- Salt – as per requirement
- Coriander leaves – handful
- Chilly powder – 2 tsp
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.
- Poha – 1 cup
- Honey – little
- Palm jaggery – little
- Red banana – 1
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.
- Bamboo rice: 1/2 cup
- Moong dal: 3 tblspoon
- Palm jaggery
Clean bamboo rice and moong dal. Dry both separately in a kadai. Then take the bamboo rice in a mixer and make it to a slight coarse powder. It should not be very fine. Just rice should be broken.
Then add water in a kadai and allow it to boil. When it starts boiling add dal and broken rice and mix well. In between take a pan add water and jaggery. When the jaggery starts melting remove it from flame and strain it to remove impurities. When the rice and dal is cooked well add this jaggery syrup and ghee and mix well till it becomes non sticky. Now take a plate grease it with little ghee.Pour this rice mixture over the plate and spread it evenly. Allow it to cool and slice it accordingly.
This burfi will be soft and crunchy. I have added chopped and added Cashew and badam. It will be even more crunchy and tasty. Chopped peanuts can also be added.
- Proso millet – 1 1/2 cup
- Urad dal – 1/2 cup
- Fenugreek seeds – 1 tblspn
Wash and soak Proso millet urad dal and Fenugreek seeds for 4 hours. Grind Proso millet separately. Then grind urad dal and fenugreek seeds separately. Then mix everything together add salt and allow the batter to ferment for 6 hours.Use this batter to prepare dosas.
- Kuthiravali millet- 1 cup
- Water- 3cups
- Assorted veggies – chopped beans, carrot.
- Onion 2 nos
- Tomato 1no
- Turmeric 1/4spoon
- To temper-
- Urad dal
- Chana dal
- Curry leaves
Method:wash n rinse the millet. Soak for 15 mins. Temper the ingredients in the ‘to temper’ list. Add the onion, tomato and saute for a while. add veggies and saute. Add water and boil it for few mins. Add the millet until it gets cooked. Serve hot with chutney
- Mappilai samba Aval – 1 cup
- Fine chopped veggies – 1 cup (carrot,beans,potato,capsicum)
- Onion – 1
- Green chilly – 2 cut it into two
- Ginger and garlic – few fine chopped
- Salt for taste as required
- Sugar as required
- Oil as required
- Pepper powder – 1 tblspn
Heat oil in a pan, add chopped onion green chilly ginger garlic and fry well for 10 mins. Then add all the veggies salt sugar and mix well. Allow the veggies to cook well. Meanwhile wash the Aval well and soak in water for 5 to 10 mins. Once the vegetables is cooked squeeze out the water from Aval and add it to the veggies and mix well. Finally add pepper powder mix it and serve hot
Jowar is a healthy millet that can be a substitute for wheat if you are looking to go gluten free. Apart from the yummy Jowar rotis, you can also prepare Jowar dosa which kids will enjoy for breakfast. Read on further to find how easy it is to prepare this dosa.
The below quantity yields 6-7 dosas.
- Jowar/ Jola/ Sorghum – 2 cups
- Women’s Rice/ Poongar rice/ Idly rice/ Dosa Rice – 1/2 cup
- Urad dal – 1/2 cup
- Methi seeds/Fenugreek seeds – 1/4 spoon
- Salt as per taste
- Gingelly oil or any other cooking oil (Gingelly oil tastes best)
- Wash and soak jowar and rice together in a bowl minimum for 8 hours.
- Wash and soak urad dal and methi seeds in another bowl for 8 hours.
- Grind all the above soaked items to form thick paste.
- Allow it to ferment for minimum 8 hours.
- After fermentation, mix the batter well, add salt and water if required.
- The consistency of batter should be medium, neither too thick nor thin.
- Heat a iron tawa, smear gingelly oil, after sometime pour the batter starting from outer circle to inner one (This method ensures batter spread in uniform circle) and complete the circle.
- Add oil on the sides of dosa, cover a cook.
- Flip and cook on the other side.
- Serve hot with a dollop of desi cow ghee and onion chutney.
- Carrot – 1 skin peeled and grated
- Coconut milk – 1st and 2nd milk
- Ginger garlic paste – 1 tbspoon
- Kodo millet – 1/4 cup
- Bay leaf – 1
- Elachi, cinnamon and clove – each 2
- Green chilly – 1 cut it into 2
- Pudina leaves
Wash and soak kodo millet in water. Heat a cooker. Add ghee. When its hot add bay leaf, elachi, cinnamon and cloves. Fry for a min. Then add ginger garlic paste green chili and pudina leaf. Mix well and fry till raw smell goes. Then add carrot salt. Then add the millet and mix well. Now add the coconut milk mix well and cook til the millet is cooked well. Serve hot.