1. Immunity Aval – 1.5 cup
2. Peanuts – Handfull
3. Fried gram/Pottu kadalai – Handfull
4. Cashew 8 to 10(broken into half
5. Curry leaves – 6 to 7 leaves
6. Salt to taste
7. Chilly powder
8. Hing – a pinch
9. Oil for frying
Keep all the ingredients ready.
Heat oil in a wok.
Once oil is heated, add Peanuts and fry till it is slightly brown
Remove them and drain excess oil in tissue paper.
Then add fried gram and cashew in the same way.
Now add Immunity Aval/Poha and fry them till the shh sound ceases.
and Drain it in a tissue paper.
At the end add Curry leaves and fry till crisp.
Transfer all the item to a big bowl and add salt, chilly powder, hing and mix well
Crunchy healthy snack is ready for our tea time.
Immunity Aval/poha can be replaced with other traditinal flattened rice/poha varieties like Black rice(Karuppu Kavuni),Diabetic/Arthirites ( Kattuyanam)
Chopped vegetables_1 cup
Ginger garlic paste_1 tbl spn
Garam masala_1tea spoon
Cold presses groundnut oil.
First wash the little millet and soak it in water for 15_ 20 mints.
Heat oil in the cooker
Add cinnamon, cardomom,bayleaf,clove and saute it.
Then add ginger garlic paste,garam masala,onion ,chillies saute it until the onion turns light brown.
Then add the vegetables.
Pour 11/2 cup of water ,allow it to boil
Then add the drained little millet to it
Add some mint leaves before closing the lid,leave 1 whistle and simmer it for just 2 mints.
After opening the lid add 1 tbl spoon lime juice.
Garnish it with coriander leaves n serve with Raitha.
Little millet can be substituted with other Millet varieties.
Foxtail millet -1 cup
Moong dal – 1/3 cup(dry roasted)
Ghee – 2tbl spoon
Cumin – 1 tbs
Pepper – 2 tbs
Curry leaf – 7 to 8 leaves
Ginger – 1/2inch(finely chopped)
Green chillies – 1 or 2
Cashew nuts – 5,6(sliced)
Wash the millets n add the dry roasted moongdal to it.
Add 3 times of water n required salt to it pressure cook them.
Leave 2 whistle and simmer it for 3 mints.
Then take a kadai,add 2 tbs of ghee n heat it .
First fry the cashewnuts n keep it aside then add cumin,ginger ,crushed peeper,green chillies,and curry leaf.Add everything to the cooked millet n dal.
Healthy richw pongal is ready.
Ragi flour – 1/2 cup
*Processed Rice flour – 1/2 cup
Salt – as required
Water – 11/2 cup
Oil – 1 teaspoon
What is Processed Rice
Take raw rice and wash it well. Then soak rice for 5-6 hours.Wash again twice and drain the water completely. Spread it on a white cloth for 1 day and allow it to dry. Then get it ground in the mill when it is slightly wet. Then fry the ground flour in batches on medium heat until a nice aroma comes. Spread it in a new paper and allow it to cool and then store in an airtight container.
Raw rice can be substituted with other traditional Rice like Black rice(Karuppu Kavuni), Immunity Rice( Mappilai samba),Diabetic/Arthirites ( Kattuyanam). But make sure to cook for some more time than the mormal rice.
Heat water in a vessel by adding salt and oil.
Once the water starts boiling add the rice and ragi flour in the centre and close the vessel with a lid and reduce the flame.
Cook for 7 to 8 mins.
Then switch off the gas and mix the contents well. Try using wooden spatula to bare the heat.
When its little warm knead it well with hand.
Then grease the idiyappam presser with oil and place a little quantity of this dough into it and squeeze it. Collect all the idiyappams and place it in a greased idly plate. Then steam this in idly cooker for 7 to 8 mins.
This can be served by sprinkling coconut and palm sugar powder.
Can also be had with vegetable stew, coconut chutney or any other gravy.
Or Can be dunked in flavoured coconut milk (which is considered to be very healthy and only drink which is closer to mothers milk). This flavoured milk can be prepared by adding elachi powder and palm sugar powder to the coconut milk.
Tip: Name it as Chocolate Noodles Kids will eat themselves jus by listening to the name.
Bengal gram – 2 tblspn
Urad dal – 2 tblspn
Red chilly – 3
Onion – 1
Pearl millet /Bajra/Kambu – 1/4 cup
Mustard seeds, cumin seeds, asafoetida powder and curry leaf – little.
In a pan add oil and fry red chilly urad dal and Bengal dal till golden brown. Then add chopped onion and pearl millet and fry well. Then allow it to cool. Then add salt and grind it to a chutney consistency by adding water.
Then in the same pan add oil mustard seeds cumin seeds asafoetida powder curry leaf and saute well then add this to the ground chutney. Mix well and serve.
Very Healthy accompaniment for Idli and dosa, felt really good as my daughter loved this yummy recipe. Do give it a try!!!
Karupu kavuni Rice -200g
urad dal 25g
fenugreek seeds 1/2 tbsp
Cardamom powder a pinch
Jaggery Powder 250ms
Dry ginger powder 1tbsp
Soak the Black rice, urud dal and methi seeds for 4 hours. Grind to idli batter consistency and let it sit for overnight fermentation
Add jaggery powder, dry ginger powder and a pinch of cardamom powder after fermentation.
Heat oil in a pan or paniyaram vessel and make healthy tasty sweet paniyarams.
This Black rice can be substituted with other traditional Rice like Immunity Rice( Mappilai samba),Diabetic/Arthirites ( Kattuyanam), Black rice flour (Karuppu Kavuni),normal Idli rice….
Finger millet -200gms
Traditional pearl millet -200gms
Kodo rice – 100gms
Little millet rice- 100 gms
Barnyard rice -100gms
Almonds- 5-6 nos
Cashew -5 -6 nos
Cardamom – 8 or 9
Dry roast all the ingredients separately except cardamom until it turns light brown and till u get a good aroma.
Get it grinded in the mill to get fine powder.
To make the porridge :
Take the required amount of health mix powder and mix it with water without any lumps..in low flame , stir the mix until the desired consistency.. U can add jaggery or palm sugar for sweeter version else it can be had warm with buttermilk n salt.
Recipe courtesy Nachal.
Wheat Flour – 1 cup
Palm Sugar powder – 1/2 cup
Ghee – 1/4 cup
Dry Ginger Powder – 1/2 tsp
Milk – 2 to 3 tblspn
Preheat oven (Preferably OTG as microwave destroys the nutrition value in the food ) to 180 degree C.
Take ghee and Palm sugar in a bowl. Mix well. Add milk and mix well till it becomes creamy.
Then add dry ginger powder and mix well.
Add flour and knead it to a dough. Add milk if required.
Now roll this between like a chapathi and cut it into a different shape with cookie cutter and place it on the baking tray.
Bake it for 12 to 14 mins till it becomes golden color. Allow it to cool and will get harden as it cools down.
Wheat Flour can be substituted with other millets and mixed millet flour.
Ragi flour – 1 cup
Palm Sugar powder – 1/2 cup
Melted Butter – 1/4 cup
Milk – as required
Almond – 10 soaked and skin peeled
Cahew – 10 soaked
Preheat oven to 180 degree C.
Take ragi flour in a pan and dry roast it on low heat till the raw smell leaves from it.
Take almond and cashew in a mixer and grind it to a smooth paste by adding little water.
Take all ingredients in a bowl including the ground paste and knead it to a dough. Add milk if required.
Now roll into a chapathi and cut it with different shapes using cookie cutter.
Then place it in a baking tray and bake it for 15 to 18 mins. Once cooled it will become hard.
Ragi can be substituted with mixed millet flour or any other Millet.
This is a Travel friendly homemade baby food, which is really helpful for the new mums.
Rice – 1 cup
Moong dal – 1/2 cup
Jeera – ¼ teaspoon
Asafoetida – a pinch
Take rice and moong dal wash it separately.
Dry roast rice in a kadai till it gets puffed up.
Dry roast dal, jeera, asfoetida.
Cool all the items and grind to a powder.
Sieve the ground powder to get a fine powder.
To Prepare instant cerelac
Take required amount of powder in a bowl.
Add hot water and mix well to get a thick consistency without any lumps.
Close the bowl with lid for 5 minutes.
After 5 mins open and mix well. Sprinkle little ghee if required.
The consistency can be adjusted by pouring more or less water.
Instant Homemade Baby food ready to be served to our little one.