Jowar flour – 1/4 cup
Jaggery powder – 1/4 cup
Cinnamon powder – pinch
Salt – pinch
Banana – 1
Grated coconut – little
Take jaggery and water in a pan and cook on stove top.. Once all the jaggery is melted remove it from and cool it for a while.
Take jowar flour, grated coconut, cinnamon powder, salt in a bowl. Then add mashed banana and mix well. Then strain the jaggery liquid and pour to the jowar banana mixture and mix well.
Heat a panniyaram pan add ghee and pour the batter. Cook well both sides and remove.
Can make dosa too with the same batter.
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.
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.
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.
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.
- 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.